Abstract: Novel methods for treating grain, particularly wheat, to prevent sprouting are disclosed. These methods include applications of sulfur dioxide gas to grain in amounts which are effective to prevent sprouting. In an alternate method, nitrogen gas is applied to grain to enhance the anti-sprouting activity of sulfur dioxide. Ammonia gas may also be subseqently perfused into the treated grain mass in amounts which are effective to preserve the color, odor and flavor of the grain, and to minimize the corrosiveness of the aforementioned sulfur dioxide treatment. Concurrent application of carbon dioxide gas and ammonia gas is also disclosed as reducing sprouting.

Abstract: Process to prevent the growth of microorganisms in moist storage grains by treating the grain with an aqueous solution of ammonium bisulfite containing an amount of sodium hexametaphosphate which is effective to increase the growth inhibiting properties of said solution.

Abstract: The invention provides a process for inhibiting mold growth in a cereal grain having a seed coat by contacting such grain with sodium diacetate in such amounts and under such conditions that the sodium diacetate penetrates the seed coat and inhibits the growth of mold in said grain. The invention is especially useful in the treatment of high moisture corn.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated:(i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess,(ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and(iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.

Abstract: A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable food. An especially suitable food which may be thus formed is a soft dry pet food. This soft dry pet food may be mixed with a hard dry pet food.

Abstract: The present invention relates to a method for preparing precooked, dehydrated legumes which exhibit both minimal splitting or butterflying upon post cooking dehydration and minimal hardspotting upon rehydration in warm water. The method comprises (A) cooking legumes in sugar solutions essentially ranging from about 5 to 7 Brix and at between about 180.degree. F. to 350.degree. F. until the legumes are tender and fully hydrated. Thereafter, the cooked legumes are (B) dehydrated to shelf stable moisture contents of between about 4% to 12% using conventional dehydration techniques.

Abstract: Improved, shelf-stable breakfast foods are prepared consisting of novel, semi-moist fruit and/or fruit pieces blended with cereal of the dry crisp type which is generally served with sugar and cold milk or cream. The relatively high moisture content of the semi-moist, soft fruit is equilibrated with that of the substantially dry crisp cereal particles by equating the water activities of both ingredients before or during storage and thereby effectively controlling moisture migration from the fruit to the cereal over prolonged periods of storage, resulting in cereals which retain their crispness and admixed fruit which retains substantially its original degree of softness and moistness.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.

Abstract: A method is provided for reducing spoilage of high moisture grain resulting from mold growth. The high moisture grain is treated on all surfaces with ethyl alcohol or an ethyl alcohol solution containing a microbial preservative. Spoilage as by mold growth is retarded for over a year while the products are stored at ambient temperatures.

Abstract: The invention provides a method for fumigating grain stored in bins by the gravity penetration method comprising applying methyl-bromide and liquid CO.sub.2 to the upper layer of grain stored therein wherein the liquid CO.sub.2 is applied to said upper layer of grain through a conduit having an inner cross-sectional area at least about twelve times as great as the cross-sectional area of the outlet.

Abstract: Propionic acid absorbed on a particulate carrier material, including vermiculite and perlite, which will catalyze or effect the formation of monomeric propionic acid in the propionic acid vapors which evaporate therefrom is disclosed as a preservative for various agricultural crop products and derivative and by-products thereof, including animal feeds and cereals.

Abstract: A high moisture content food of water activity 0.91 to 0.95 is rendered shelf stable by the addition thereto of a stabilizing composition comprising sufficient acid to reduce the pH to a range of 4.0 to 6.8 and a sufficient amount of propylene glycol, 1,3-butanediol or mixtures thereof.

Abstract: A continuous method of impregnating food material such as vegetables, fruit, meat, eggs, and fish wherein pieces of the food material are immersed in a concentrated solution, such as brine, syrup, meat curing solutions, humectant solutions and mixtures thereof, said pieces being initially buoyant in said solution and being passed together with said solution along a flow path to a separation zone wherein the impregnating solution flows downwards at a rate greater than the rate of flow of the food material whereby those pieces of food material which, by absorption of the desired quantity of impregnant, have lost sufficient of their buoyancy in the surrounding impregnating solution to be carried downwards by the said solution, are continuously separated from pieces of food material which have absorbed less than the desired quantity of impregnant.

Abstract: A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is useful as a protein food in its own right, or as a matrix for composite products, or in the manufacture of pieces resembling meat offals such as kidney, to improve the texture of meat-containing mixes, for example of sausage type, and for other food products, all of which are useful as protein foods for animals and also for human beings.

Abstract: Mixed bean salad is prepared by a process wherein different varieties of beans are independently rendered quick-cooking and then independently precooked for a period of time sufficient to remove extractable pigments therefrom. The precooked beans, again independently, are cooled rapidly and then mixed together in a marinating liquid. Finally, the beans are finish-cooked in the marinating liquid.

Abstract: The Maillard-type browning reaction between (1) nitrogen containing compounds, such as amino acids, other nitrogen containing proteinaceous materials and nitrogen containing vitamins, and other non-proteinaceous nitrogen containing compounds and (2) such carbonyl compounds (aldehyde or ketone group containing compounds) as reducing sugars is prevented or substantially retarded, so as to improve the storage life, without otherwise altering the properties, of a solid composition containing both the nitrogen compounds and the carbonyl compounds, by separating the nitrogen compounds from the carbonyl compounds with a starch (which may be partially hydrolyzed) having a D.E. number between 0 and 24.

Abstract: The invention relates to food products and provides novel foods for animals, especially pets. In particular the invention relates to coherent elastic semi-moist food products which are stabilized against bacterial growth by the inclusion of humectants at reduced water activity. The products include subdivided protein material bound together with a gel formed by a polysaccharide gelling agent containing monosaccharide units other than (including in addition to) glucose residues and preferably having free or esterified acidic substituent groups. A preferred example of such a gelling agent is a mixture of xanthan and carob gums. Quantities of gelling agent in the range 0.2 to 5% are preferred and the moisture content should be from about 30% to 70%, the humectant concentration of about 5% to about 40% by weight, the pH between about 3.5 and about 7.5, and the water activity (Aw) below 0.95 or below 8.5 depending on the acidity of the product.

Abstract: A process for sterilizing barley malt by subjecting the barley malt to soaking in an aqueous solution of an organic alcohol containing up to three carbon atoms under ambient temperature conditions, followed by removal of the organic alcohol solution and drying of the treated barley malt at low temperatures.

Abstract: A semi-moist pet food having the appearance and texture of meat, which formerly required sodium caseinate to achieve the meat-like texture and appearance after processing, now includes a pregelatinized or modified amylaceous material, a non-caseinate protein source, and a substantially neutral chelating agent in a combination to replace at least part of the casein salt in the semi-moist pet food to still achieve the meat-like texture and appearance after processing.

Abstract: A herbicidal and fungicidal composition which comprises as an active ingredient a pyridyltriazinone compound of the formula: ##STR1## wherein R is a hydrogen atom, an alkyl group having 1 to 5 carbon atoms, an alkoxycarbonylmethyl group whose alkoxy has 1 to 3 carbon atoms or a phenyl group.

Abstract: Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.

Abstract: This invention relates to the method and device of preserving vegetables in fresh condition for a long period of time using highly absorbent material such as processed pulp cotton which is capable of preventing the formation of dew from water emitted by the vegetables and an amount of preservative sufficient to prevent the propagation of primary bacteria within the container, preferably with preservative and means to separate the vegetables from the absorbent material.

Abstract: A method for the removal of Aflatoxin from materials including cereals, oil seeds and feedstuffs contaminated therewith comprising contacting said materials with a mixed solvent system of liquid dimethyl ether and water. The water is employed in an amount of 2 to 8 % by weight with respect to the liquid dimethyl ether. Such method which can reduce the Aflatoxin content to 15 ppb or less, can be conducted at low temperatures so that no proteins contained therein are denaturated. Further, the spent solvent system containing Aflatoxin can be easily regenerated by contacting it with activated carbon and recycled.

Abstract: A coherent and physically stable, flavored animal food composition adapted to be used in the preparation of canned or expanded pet foods is prepared by blending and mixing a formulation containing flour, moisture, fat and comminuted natural flavor material such as cheese, poultry, fish, kidney, liver and mixtures thereof to obtain a uniform dispersion of the same in a dough-like mass. Liquid whole egg may be employed as the moisture source and the composition may be further formulated with a stabilizer, preservative, protein adjuncts and coloring.

Abstract: A substantially neutral chelating agent combines with a vegetable protein and an amylaceous material to form a suitable composition which at least partially replaces a casein salt in a semi-moist pet food.

Abstract: Storage stable aqueous batters are provided for use in the preparation of leavened culinary products. To the batter is added a quantity of powdered edible acid sufficient to maintain the pH at an acid level below about 5 to inhibit microbial growth. Particles of alkaline leavening agent, encapsulated in a water insoluble coating are also added to the batter. The alkaline leavening agent is capable of dispersing in the batter ingredients at a cooking temperature safely above the storage temperature to release the leavening agent into the acid batter mixture, thereby neutralizing the acid, and leavening the product. The batter premixture is storable with preservation against microbial growth, and the acid-base leavening system isolated to avoid pre-reaction prior to preparing a leavened product.

Abstract: The method of producing a dry expanded pet food by extrusion cooking of a blended mixture of proteinaceous material slurry and dry farinaceous material. The proteinaceous material slurry is adjusted to have a fat content of at least 25%, is elevated to a temperature in the range of 150.degree. to 175.degree. F, and then homogenized to reduce particle size and distribute the fat content uniformly through the mixture. Farinaceous materials constituting an appropriate dried ground mix of cereals, vitamins, minerals, and preservatives are added to the proteinaceous slurry. Following the extrusion cooking step, which results in the expansion of the cooked material, the cooked material is dried to a water content of from 7% to 15%, resulting in a microbiologically stable, appetizing animal food.

Abstract: Animal feeds for herbivorous domestic animals are prepared containing sodium diacetate as an attractant.

Abstract: An expanded semi-moist pet food which is sugarless and contains cereal grain to stabilize the expanded characteristics of the product.

Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, fortifying materials, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

Abstract: Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.

Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

Abstract: The present invention is concerned with a method for sterilizing psyllium seed husk without substantial swelling of the psyllium seed husk comprising contacting for 5 minutes or more said psyllium seed husk with a 15.degree.-50.degree. C solution of 0.2-10% by weight hydrogen peroxide in a solvent having 2-50 parts by volume water and 50-98 parts by volume isopropanol.

Abstract: A method is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

Abstract: A process for producing a soybean and other vegetable protein based food product having an enhanced protein content and the texture and mouth feel of meat and other chewy foods which comprises contacting a compacted, defatted, vegetable protein containing seed meal material with water and a polyhydric alcohol having bacteriostatic properties at a pH ranging from about 2.0 to about 6.5 at elevated temperatures and superatmospheric pressures for a time sufficient to extract a substantial amount of the non-proteinaceous solubles and increase the protein content thereof while essentially maintaining the structural integrity of the starting material, recovering the product from the aqueous liquor and reducing the moisture content thereof to produce a porous product containing an amount of polyhydric alcohol sufficient to render it resistant to bacterial attack when packaged without sterilization or canning.

Abstract: An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.

Abstract: There is provided, a method for preserving high moisture content agricultural grains, which comprises treating such grains with a composition consisting essentially of: 1) an organic food-grade acid or phosphoric acid, 2) any water-soluble, non-corrosive, non-toxic, alkali or alkaline earth metal sulfate salt, and 3) a synthetic organic cationic or anionic surfactant for enhancing the penetration of said acid into said grains.

Abstract: There is provided, a method for preserving high moisture content agricultural grains, which comprises treating such grains with a composition consisting essentially of (1) an organic foodgrade acid or phosphoric acid, and (2) a synthetic organic cationic or anionic surfactant for enhancing the penetration of said acid into and through said grains.

Abstract: A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content of about 20%. The dried kernels are subjected to kneading and grinding operations which develop the gluten structure and cause the material to have a meat-like texture. The material is then dried to about a sixteen per cent moisture content and suitable meat flavors and nutritional supplements are added to produce a food product which closely resembles ground meat in appearance, taste, texture and nutritional value.

Abstract: The freshness of fruits, vegetables and cereals can be retained by storing or transporting these foods in the presence of a minor amount of calcium peroxide.

Abstract: Alpha-amylase inhibitor is prepared from whole wheat or other wheat material by blending the starting material with aqueous alkali, separating the juice therefrom, coagulating and separating a protein concentrate from the juice, and then applying acetone to the residual juice to precipitate the alpha-amylase inhibitor.

Abstract: A method of sterilizing a perishable product by use of dimethyl dicarbonate. The dimethyl dicarbonate is stored as a solid at a temperature below 16.degree.C and prior to use it is liquified by heating under an inert atmosphere. The liquified dimethyl dicarbonate is mixed with a perishable product, and the product is then packaged in a sealed container and immediately heated to increase the anti-microbial activity of the dimethyl dicarbonate.

Abstract: Process for preserving bread and bakery products with sorbic acid by adding to the dough before baking a coarsely crystalline sorbic acid.

Abstract: An automatically controlled apparatus for purifying extracts of vegetable and animal specimens for the determination free from interference of traces of selected extract constituents by a combined flushing and codistilling process of the extracts with solvents comprises for the reception of samples detachable sample coils through which an inert gas stream obtained from a source of supply and carrying a solvent flowing substantially continuously from a supply vessel is conducted and purifying tubes which are connected to said sample coils and extend through a stove and terminate in cooling coils in receivers.