Abstract: A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.

Abstract: Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.

Abstract: Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in microwave ovens comprise coating ingredients and at least one additional salt ingredient. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate.

Abstract: A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound such as MgO, the vegetables being sterilized at 250.degree.-300.degree. F. to an F.sub.o value of at least 6 whereby the original color and flavor of the vegetables are retained.

Abstract: Green salmon roe, whether it is very fresh or less than fresh, is salted under agitation in a saturated aqueous solution of salt containing a nitrite and being free from any precipitates, and is then dehydrated. The roe thus salted is immersed under agitation in a saturated aqueous solution of malate containing a nitrite and being free from any precipitates. The roe thus processed is worked up in the conventional manner.

Abstract: A method and apparatus are disclosed for treating a grain by crushing under controlled conditions of humidity, temperature, and quality of impact. The process is particularly adapted for making instant tortilla flour (masa harina) from a mixture of corn and lime and can be conducted continuously. In a preferred embodiment, grain with added lime is fed in a grinding chamber and ground therein to a fine powder by action of breaker bars which crush the grain against breaker plates mounted along the circumference of a grinding chamber cage. During grinding the grain product are subjected to a steam atmosphere generated from the grain moisture content, frictional heat and applied heat. The steam atmosphere is maintained by blocking the ingress of air while feeding in grain and extracting flour, and a cooked dry flour product is obtained.

Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

Abstract: A process for preparing a disoxidant, comprising: providing fine powder of a porous filler f-1, such as zeolite, having a particle size not greater than 100 mesh and coarse powder of a porous filler f-2, such as zeolite, having a particle size greater than 100 mesh; adding water to the coarse powder f-2 such that the total water content for the sum of the fine and coarse powder f-1 and f-2 is 20-90% of the amount of saturated water absorption thereof; mixing 20-60% by volume of the fine powder f-1 with 80-40% by volume of the coarse powder f-2; and admixing the resulting mixture F with fine metallic powder M, such as iron, having disoxidation activity and a particle size not greater than 100 mesh, with a volume ratio M/F of the component M to F being in the range of 1/2 to 1/10. Disclosed also is a disoxidant obtained by the above process.

Abstract: Disclosed is a method for removing dissolved oxygen from a liquid (e.g., aqueous) system which comprisesadding to said liquid system an effective amount of an oxygen-scavenging chemical selected from 1,2-dihydro-1,2,4,5-tetrazines of the formula ##STR1## wherein R.sub.1 and R.sub.2 are individually selected from lower alkyl groups having 1 to 4 carbon atoms and phenyl.

Abstract: A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex comprises up to about 15% curcumin by weight, and may be incorporated into a wide variety of foodstuffs in either liquid or dry form.

Abstract: A red colorant obtained from beets is stabilized against off flavor by incorporating therein a alkali metal salt, such as sodium chloride.

Abstract: The cooked mushroom made by the process for treating cultivated mushrooms including the steps of introducing washed and peeled mushrooms into an enclosure and subjecting the mushrooms to a vacuum for predetermined period of time. A treatment liquid containing a colloidal substance is then introduced into the enclosure. The mushrooms are permitted to remain in the treatment liquid for a period of time and then the treatment liquid is removed. The mushrooms are then washed and blanched to coagulate the colloidal substance within the interior of the mushrooms.

Abstract: Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90.degree. C. The protein fibres have characteristics rendering them useful in various food analogs.

Abstract: An oxygen scavenger composition consisting essentially of[I] as essential components,(a) an alkali metal sulfide, and(b) at least one oxidation promoter selected from the group consisting of silica, alumina, silica-alumina, silica-magnesia and inorganic materials containing one of them as a main ingredient; and[II] as optional components,(c) at least one oxidation promoter aid,(d) a water-insoluble or sparingly water-soluble, inert filler, and/or(e) water in a hydrous or hydrated condition,a heat-generating composition of said composition being capable of scavenging at least 5 ml of oxygen per gram of the composition in air at 20.degree. C. during the period of one hour after oxidation reaction has substantially begun and a heat-generating structure comprising said composition and a film having an oxygen permeability of 0.01 to 50 cc/cm.sup.2 .multidot.min..multidot.O.sub.2 partial pressure (1 atm.), said film covering the composition over an area of 0.2 to 10 cm.sup.2 per gram of said composition.

Abstract: A natural food product, in the form of potato snacks or treats, is disclosed. This product is the result of deep frying thin peelings of white potatoes. Presoaking of the peelings provides improved color and crispness. The product is a snack food highly concentrated in minerals without the attendant quantity of carbohydrates that exist in other potato snack foods.

Abstract: Disclosed herein is a process for reducing the tendency of the pigment rubrolone to fade upon exposure to direct sunlight wherein the pigment is combined with quercetin-5'-sulfonate. Pigment compositions comprised of rubrolone and quercetin-5'-sulfonate as well as food compositions containing these components are also disclosed.

Abstract: This is a method in which a liquid extract containing effective ingredients is obtained from water solutions of Mycelium nutrient medium and tissue-medium from edible fungus belonging to the genus Basidiomycetes and is diluted with water and sprayed over the surface of the leaves to accelerate coloring and improve sweetness of citrus fruits.

Abstract: Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared by contacting an ocean quahog clam product with a treating agent which provides the SO.sub.2 -moiety in the presence of water. Preferred treating agents are SO.sub.2 gas, sulfurous acid, sodium bisulfite and sodium metabisulfite. The treating agents may be contacted with the clams at any stage in the processing from catch to can.

Abstract: An oxygen scavenger composition consisting essentially of(a) metallic iron, and(b) at least one oxidation promoter selected from the group consisting of sodium silicate hydrates, silicic acid, sodium alum and sodium borate hydrates, andoptionally(c) at least one oxidation promoter aid which is a metal halide compound, and/or(d) a water-insoluble or sparingly water-soluble inert filler;a heat-generating composition having an initial rate of oxygen scavenging of at least 5 ml per gram of said composition in the air at 20.degree. C. during a period of one hour after the oxidation reaction was substantially begun, said composition consisting substantially of the metallic iron (a), a sodium silicate hydrate, and/or silicic acid as an oxidation promoter (b), the oxidation promoter aid (c) and optionally the filler (d);a deoxygenating structure comprising the oxygen scavenger composition and a film having an oxygen permeability of at least 0.005 ml/cm.sup.2.min.atm. (O.sub.

Abstract: In a process for treating shrimp that comprises (a) soaking whole, peeled and deveined shrimp in an aqueous solution containing at least one phosphate salt; and (b) thereafter freezing said soaked shrimp to preserve the shrimp for later cooking and consumption; wherein the improvement comprises carrying out sait soaking step for sufficient time and in the presence of an effective amount of a trace metal salt selected from the group consisting of calcium salts, magnesium salts, and mixtures thereof, in order to substantially maintain the trace metal content in said shrimp, whereby said treated shrimp will have white tissue coloration and a natural tender texture after cooking.

Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

Abstract: The process and apparatus for treating cultivated mushrooms including the steps of introducing washed and peeled mushrooms into an enclosure and subjecting the mushrooms to a vacuum for predetermined period of time. A treatment liquid containing a colloidal substance is then introduced into the enclosure. The mushrooms are permitted to remain in the treatment liquid for a period of time and then the treatment liquid is removed. The mushrooms are then washed and blanched to coagulate the colloidal substance within the interior of the mushrooms.

Abstract: Ink compositions suitable for ink jet printing on a variety of substrates and particularly food products, for example citrus fruit, and method of marking such products are provided. The compositions are characterized by their ability to penetrate the waxed surfaces of such foods as citrus fruits to provide markings therein. Preferred compositions comprise essentially a solution of a food dye or combination thereof, a binder resin component, a solvent mixture containing alcohol, water and an organic compound selected from the group consisting of aliphatic hydrocarbons having 5 to 12 carbon atoms and aliphatic ketones; and, optionally, an electrolyte.

Abstract: The process and apparatus for treating cultivated mushrooms including the steps of introducing washed and peeled mushrooms into an enclosure and subjecting the mushrooms to a vacuum for predetermined period of time. A treatment liquid containing a colloidal substance is then introduced into the enclosure. The mushrooms are permitted to remain in the treatment liquid for a period of time and then the treatment liquid is removed. The mushrooms are then washed and blanched to coagulate the colloidal substance within the interior of the mushrooms.

Abstract: Meats and meat by-products which are considered to be inedible for human consumption but which may be used in the production of animal foods are decharacterized by mixing such products with a U.S. Department of Agriculture approved FD&C decharacterizing color. When such decharacterized meat products are to be used in the production of an animal food, the decharacterized meat is counter-colored by mixing with a color which is complementary to the decharacterizing color to provide the inedible meat product with a substantially natural meat-like color. Approved FD&C colors and blends of approved FD&C colors, which are the complementary color of the FD&C color used in decharacterizing the meat product, are used in counter-coloring the meat product. Lakes of such colors and color blends may also be used.

Abstract: Dehydrated potato granules are prepared by subjecting potato pieces to cooking, mashing, freezing, thawing, predrying to a moisture content of 35 to 45 percent, granulating and finally drying the product to a moisture content of not more than about 7%.

Abstract: This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40.degree. to 45.degree. F for periods up to 10 months) to render them suitable for thermal sterilization at about 250.degree. F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized.

Abstract: In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.

Abstract: Dehydrated potato granules are prepared by cooking, mashing, freezing, predrying, granulating and finally drying the resulting product to about 7% moisture.

Abstract: A method of improving the shelf life of cut leafy vegetables wherein the cut vegetables are treated with an aqueous chlorine bath, dried to remove adhered water from said bath and enclosed in a sealed, evacuated package of a flexible sheet material having specified gas and moisture permeabilities; and the resultant produce, are disclosed herein.

Abstract: The dutching of cocoa to obtain a product of rich homogeneous color and high sterility is accomplished by grinding a pressed cake made from cocoa beans, converting the ground mass into a coarse, free-flowing powder, mixing the powder with sufficient aqueous alkaline solution and desired additives to obtain a damp mass containing about 20-35 wt. per cent moisture and feeding this mixture into a combined cooker and pressurized extruder and then pelletizing the cooked composition. The pellets are formed by extruding the mass through appropriate dies and breaking off the rods to form pellets by interaction with a stationary plate. The preferable temperature range of the combined cooking-pressurizing step is 150.degree.-230.degree. F. and the preferred pressures are progressive to between 500 and 1300 pounds per square inch adjacent the extruding die.

Abstract: A process for preparation of a cooked rice which has its grains joined together and a portion of its amylose and amylopectin modified by utilizing starch-complexing agents.

Abstract: Fruit drinks which contain residual sulfur dioxide will have improved taste and odor and improved vitamin C retension if packaged in a substantially gas permeable container.

Abstract: This invention relates to an improved process for the preparation of cold-water soluble tea products wherein tea tannins which have been partially oxidized to improve their solubility are contacted with native tea tannins. The admixture of oxidized and native tannins is permitted to equilibrate until the desired final color is obtained, and thereafter the unoxidized tannins are precipitated so as to leave a clear aqueous solution useful for the preparation of instant tea products.

Abstract: In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.