Abstract: The object of the present invention is to provide a method for freeze-storage of fresh fruit, by which taste and flavor of ripe natural fruits can be maintained for long time and at relatively low cost.The method for freeze-storage according to the present invention is characterized in that fresh fruit is peeled and cut into appropriate shape, said fresh fruit is immersed into juice of the same fruit, and, after quickly freezing the fruit by spraying liquid nitrogen, it is frozen and stored.

Abstract: An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30# F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Abstract: The process for treating deep-frozen vegetable foodstuffs, comprising the following steps in succession:preparation and deep-freezing of the vegetable matter;coating of the pieces of vegetable matter with a coating composition without water which is essentially composed of one or more vegetable fatty substance(s),chilling of the pieces of vegetable matter which have thus been coated to bring the coating composition into a solid and sufficiently hard state;packaging and storage of the pieces of vegetable matter which have thus been coated and deep-frozen.

Abstract: Described is a pizza food article having high shelf stability and having the advantage of avoidance of etching of oil through the dough. The invention also contemplates multi-layer pizza dough-containing pizza articles.

Abstract: A method for making a coated chewing gum product and the resulting product are disclosed. The product includes a gum center surrounded by a colored coating. A polishing layer is applied to the colored coating. The polishing layer comprises wax and a colorant. In preferred embodiments, the colorant comprises about 1% to about 30% of the polishing layer, and the polishing layer comprises about 0.005% to about 0.2% of the coated product.

Abstract: There is disclosed a browning composition for uncooked foods comprising a colorant and a fat or an oil. Also disclosed is a process for imparting a brown color to cooked foods by using the composition of the present invention on foods cooked, for example, in a microwave oven.

Abstract: A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then by a hard coating, such as a sugar coating applied by conventional hard-panning techniques. Preferably a binder layer, such as gum arabic, is provided between the emulsifier subcoat and the hard-panned coating.

Abstract: The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising:(a) an agglomerated mixture of a core material selected from the group consisting of sweeteners, flavoring agents and mixtures thereof and a matrix wherein the matrix comprises:(i) about 0.5% to about 20% fat soluble lecithin;(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10; (b) natural waxes; (c) synthetic waxes; and (d) mixtures thereof,(b) about 0.5% to about 20% of a glyceride; and(c) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%; said composite having a melting point in the range of about 20.degree. C. to about 90.degree. C.

Abstract: This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.

Abstract: Described is a chewing gum comprising a chewing gum base having dispersed therein, separately, a multiplicity of sweetener bearing polymeric particles and/or flavor-bearing polymeric particles, said polymeric particles further comprising:(a) at least one water-soluble normally solid polymer;(b) at least one water-insoluble normally solid polymer;(c) and either(i) at least one flavor composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer; and/or(ii) at least one sweetener composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer;the water-soluble polymer and the water-insoluble polymer being physically associated with each other associated in such a manner that one is in the form of a multiplicity of discrete entities in a matrix of the other.

Abstract: A pasta has a coating of a mixture of dried coagulated egg white and an edible oil for providing a firm texture to the pasta.

Abstract: An apparatus for drying and coating a food product is provided which enables a uniform coating to be sprayed on the product without adversely affecting the product moisture content. The apparatus includes a reel which includes at least one and preferably a series of perforate zones in the sidewall for circulating air around the product during passage of the product therealong. Spray nozzles are arranged at intervals along the reel to deposit sugar, salt or other food coatings in slurry form on the food product. The reel rotates during coating and drying of the product to prevent aggregation of the individual food products and uneven coating, as well as providing for uniform drying of the coated product.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.

Abstract: Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of procedures of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: A pasta which has a firm texture upon cooking is prepared by forming a pasta dough in a form of a sheet or a pasta shape, coating the dough with a mixture of egg white in liquid form and an edible oil and then heating the coated dough to coagulate, dry and bind the coating to the dough.

Abstract: A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.

Abstract: A process for preparing a fried pie in the nature of a microwavable, pre-fried, batter-coated, dough-enrobed foodstuff and the foodstuff produced thereby. In the process, a foodstuff enrobed with dough is provided, as is an aqueous batter slurry formed by mixing an effective amount of water with a farinaceous based batter mix comprising a farinaceous material selected from the group consisting of starch, flour and mixtures thereof. The batter slurry is applied to the dough of the dough-enrobed foodstuff to coat the same, and the batter-coated dough-enrobed foodstuff is partially cooked in hot fat or cooking oil to pre-fry the same. The fried product is characterized by an acceptable level of crispness after freezing, prolonged freezer storage, and finally microwave cooking.

Abstract: A dry mix is provided, containing as essential components xanthan gum and ungelatinized starch, for use in application to uncooked or cooking meat pieces so as to develop a thickened sauce for the meat during the meat cooking process. The dry mix can be first reconstituted to form a somewhat viscous liquified mixture which is then poured over the meat and develops into a more viscous sauce during the cooking process. Alternatively, the dry mix can be applied directly to moistened meat pieces and hydrated thereon with additional water, after which a thickened sauce similarly develops during the meat cooking process.

Abstract: A method and apparatus for enrobing confections with an enrobing material by conveying the confections along a conveying path over which two transversely extending curtains of enrobing material are directed. Between the respective curtains a first downwardly directed air curtain is provided for smoothing a first layer of enrobing material, and downstream of the enrobing device a second air curtain is provided for smoothing a second layer of the enrobing material and to remove excess enrobing material from the confections. A bottom coating station is provided wherein the confections are guided through an enrobing material containing pan to provide substantially complete coverage of enrobing material over the surfaces of the confections.

Abstract: A method of baking pizzas is provided in which freeflowing cheese granules are applied as a topping. The outer surfaces of the granules are coated with an aqueous carrier containing a cheese modifier for promoting the melting and fusing of the granules during baking.

Abstract: The invention relates to a composition for producing an aroma upon exposure to microwave radiation. The composition comprises food acceptable salts in an amount of from 0.5 to 5% by weight of the composition, milk solids in an amount of from 5 to 25%, lipid in an amount of from 5 to 35%, water in an amount of from 30 to 70% and an effective amount of an aroma source which upon exposure of the composition to microwave radiation will produce an aroma. Preferably the composition is topically coated on a comestible and upon exposure to microwave radiation an aroma will be produced within one minute, preferably from 15 to 30 seconds. The composition after aroma release will not impart an objectionable taste to the cooked or reheated comestible upon ingestion by a consumer.

Abstract: Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous liquid, flour and oil can be individually applied to the collets, or applied together as a slurry. The coated collets are baked to reduce the aqueous moisture content of the collets to a shelf-stable moisture content of about 2 weight percent of less. Potato-based collets processed in accordance with the present invention have french-fry color and flavor characteristics, desirable non-uniform shapes, and a crispy/crunchy texture.

Abstract: Palatability of fish feed pellets is increased by coating preformed pellets with a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.

Abstract: Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: In products such as fodder pellets made by extrusion of aqueous basic material which at a temperature higher than the boiling point of water is extruded through nozzles of an extruder mouth piece, addition of liquid substances such as for example fat can be carried out by spraying of or immersion into the substances concerned in such a way that the decreasing pressure in the steam-filled cavity of the material during cooling outside the extruder is utilized to overcome the flow resistance of the liquid additives during their inward travel from the surface of the basic material.

Abstract: This invention is an apparatus and a method for applying a sweetener to a foodstuff. In the preferred method the frosted coating of sweetener has a snow-like appearance. The apparatus of this invention has a means for atomizing and spraying a sweetener solution onto foodstuff particles and a means for drying the sprayed foodstuff particles using compressed room temperature air.

Abstract: A pretreatment method of frying processing comprises the steps of; dipping a raw material into a sugar solution thereby enabling the material to endure a relatively high temperature; drying-up a fried product for a short period of time without deteriorating the quality thereof at relatively high temperature; and raising the oil temperature at the beginning of frying processing rather than in the middle of the frying processing to stabilize the oil temperature as well as increasing the amount of water initially evaporated thereby shortening the time required for the frying processing.

Abstract: A xylitol coated comestible is disclosed. The coated comestible comprises an edible core and a xylitol coating thereon, said coating comprising about 40 to about 70 wt % xylitol, based on the weight of the coating, at least one film-forming agent, at least one binder, at least one filler, and, optionally, at least one plasticizer.A process of producing a sugarless coated or a sugar coated comestible is also disclosed. The process comprises applying to an edible core at least three coating solutions to coat the edible core, wherein each solution comprises a sweetener, at least one film-forming agent, at least one binder, optionally at least one filler, and optionally at least one plasticizer. In the process, after each coating solution is applied by spraying the solution onto the cores, the solution so applied is dried, whereby, upon application of all the solutions, a final coated product having a smooth, hard, and crunchy coating is produced.

Abstract: A process for producing a sorbitol coated comestible is disclosed. The process comprises applying to a substantially anhydrous edible core at least two coating solutions comprising sorbitol to coat the edible core,wherein the first coating solution comprises:(a) about 77 to about 81 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 9.5 to about 12.5 wt % crystalline sorbitol powder;(c) about 0.25 to about 1.5 wt % of at least one film-forming agent; and(d) about 0.1 to about 5.0 wt % of at least one crystallization retardant; andwherein the second coating solution comprises:(a) about 82 to about 92 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 1.0 to about 2.5 wt % crystalline sorbitol powder;(c) about 0.05 to about 2.0 wt % of at least one film-forming agent; and(d) about 0.1 to about 0.

Abstract: A method for coloring minced fish meat products wherein a paste-like dye is applied to the edge of an injection opening of a split mold, the mold having a cavity in the form of a cooked-and-peeled meat of a crustacean such as shrimp or crab. Minced meat of fish or the like is later injected into the cavity through the opening, the dye being moved along the inner surface of the cavity along with and due to the movement of the injected material, and the dye is applied to the inner surface of the cavity and to the surface of the injected minced meat material. The apparatus for coloring the minced fish meat products is comprised of a mold having a cavity for shaping a food product and an injection opening for injecting minced fish meat material into the cavity. A food color injection device is provided comprising a pair of nozzles located close to the opening of the mold, the nozzles being capable of free insertion into and retraction from the opening.

Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.

Abstract: This disclosure relates to apparatus and method for the production of fish-paste food products having the appearance of shelled shrimp, crab claws, lobster, abalone, etc. The apparatus comprises a two-piece mold with a mold cavity conforming to the shape of the product, means for spraying a coloring agent into the cavity, filling means for pressing a paste of ground fish meat into the mold cavity, a heating unit for heating and solidifying the fish paste, and means for removing the heated and solidified fish-paste food products from the mold. The invention further comprises the method of providing a split mold having a cavity generally conforming to the shape of a shellfish, spraying the inside wall of the cavity with an aqueous food coloring, filling the cavity with a meat paste under pressure, heating the mold and the paste to a sufficient temperature to cook and color the meat paste, and removing the product from the mold.

Abstract: Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes applying a pressure bearing member to the icing to press it into intimate contact with the bonding layer and to press the bonding layer into the cake. The pressure bearing member and cutting knives may be heated to avoid sticking.

Abstract: A novel structural jelly confectionery product is provided. This confectionery product is prepared by providing a jelly having a lower level of sugar content, enrobing a baked biscuit with said jelly and then coating the enrobed product with chocolate.

Abstract: Process and apparatus are provided for rapidly stabilizing a food product. The stabilization may take the form of either fixing or glueing a coating to the food product, treating the surface thereof to impart a particularly desired property such as rigidity or shape retention to the end product after further treatment thereof, cooking the entire product or a combination thereof. The product to be treated is moved through one or more processing chambers wherein it is contacted only by superheated steam, air having been excluded from the chambers. Saturated steam is supplied in a non-superheated condition at atmospheric pressure and remains substantially at atmospheric pressure throughout its movement through the apparatus. The steam is superheated within the chambers by the use of heating elements located within the chambers. By supplying the chambers with more steam than is sorbed by the food product during its treatment, air is effectively excluded from the chambers.

Abstract: A process for applying a coating to an edible nut which comprises partially roasting the nut until the onset of flavor development, coating the nut with a sugar syrup containing slurry, subjecting the coated nut to a final roasting process until full flavor development, cooling the coated nut and recovering the product. The preferred sugar syrup is honey.

Abstract: Foods comprising a pasty mass of a processed tuber such as potato or sweet potato with or without a filling therein, and an outer cover made of an edible milk protein-containing material are disclosed. A method for making the covered food is also disclosed in which an edible milk protein-containing material in the form of a solution, suspension or powder is applied onto a pasty mass of a processed tuber, and is dried or heated to form a continuous, tenacious film on the entire surface of the mass.

Abstract: Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.

Abstract: A coated food product of this invention is produced by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate. The aqueous dispersion has a viscosity effective to substantially uniformly coat the surface of the food substrate. A dry gelling mixture is then applied to the align-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate. The dry gelling mixture comprises a dry carrier material and a dry gelling agent. The carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.

Abstract: A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.

Abstract: Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.

Abstract: A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.

Abstract: A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.

Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.