Abstract: A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A method of manufacturing a concentrate from juice that may be used to make a powder that can be reconstituted as a juice drink by addition of water to the powder or to make a taffy-like solid that may be consumed without being reconstituted and in which the juice is freeze or spray dried, includes the use of lubricants and/or dextran to improve the texture of the dried juice so that it may be packaged and stored for later consumption.

Abstract: A method of manufacturing a powder that may be reconstituted as a fruit drink by addition of water to the powder includes the use of dextran as a drying agent for the fruit juice that is to be rendered to powder. The dextran should be of high purity and have a predetermined molecular weight in the range of 10,000 to 40,000,000. The amount of dextran dissolved in the fruit juice may range from about one-tenth to equal parts by weight of the total carbohydrate content of the fruit juice, and is inversely related to the predetermined molecular weight.

Abstract: A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterized by incorporating trehalose into the foodstuff or beverage which is to be dried.

Abstract: A non-woody biomass is delignified through extrusion technology, utilizing hydrogen peroxide and an alkali agent, to break down complex biomass materials. The process is useful in forming a highly absorbant fiber material for use as a dietary fiber or an absorbant fiber. Alternatively, the process is useful for preparing dietary feeds for ruminant animals, as well as produce a broad range of alcohols or polymers from the non-woody lignocellulosic substrate.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: Disclosed is a composition containing a pulverized konjak chip being less than about 50 mm in length and 3 mm in width having been dehydrated to about 10-60% of its original weight, a process for its preparation, and dietary foodstuffs in which it is incorporated.

Abstract: There are disclosed a novel desiccant containing anhydrous maltose and dehydration of hydrous matters, e.g. food, pharmaceutical and cosmetic, therewith. Such hydrous matters are dehydrated without causing alteration or deterioration by incorporating anhydrous maltose into the hydrous matters to convert the anhydrous maltose into crystalline beta-maltose hydrate. The anhydrous maltoses usable in the invention are anhydrous crystalline alpha-maltose, anhydrous crystalline beta-maltose and anhydrous amorphous beta-maltose, specifically, those in pulverulent form.

Abstract: A method for making a fruit and a vegetable salad is disclosed which consists of masticated produce which is freeze dried to produce a powder. Each of the fruit/vegetable salads contains the fruit or vegetable powders mixed in equal proportion by weight.

Abstract: A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shelled to remove the cellulose-containing seed coat and being rinsed and steamed for bacteriological reasons are wet-ground to open the plant cells and to dissolve or suspend the starch particles, proteins, and soluble components contained in the plant cells; whereafter proteins, salts, soluble ingredients, and starch particles are removed as a filtrate through a filtration on a centrifugal sieve followed by a washing, filtration, and pressing of the resulting filter cake to increase the dry matter content before the filter cake is rasped and dried. The fiber product can be used when preparing e.g.

Abstract: A polyglycerol partial fatty acid ester emulsifier polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties, in which the fatty acid moieties are selected so that the average number of carbon atoms in the acid moieties is in the range between 13.0 and 16.5 is prepared by reacting a polyglycerol, optionally containing monomeric glycerol, with a fatty acid or a mixture of fatty acids or with a fatty acid glyceride or a mixture of fatty acid glycerides, the number of carbon atoms of the fatty acid or of the fatty acid moiety of the glyceride or the average number of carbon atoms of the fatty acids moieties of the glycerides being in the range between 13.0 and 16.5.

Abstract: Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

Abstract: Fruit juices are concentrated to low moisture levels (below about 25 percent, and preferably as low as about 2 percent moisture content) without excessive increases in viscosity or loss of flavor by adding an edible plasticizer such as glycerin, propylene glycol or a mixture thereof, to a fruit juice or fruit juice concentrate, and evaporating most of the moisture from the concentrate-plasticizer mixture. The resulting fruit juice solids-plasticizer mixture can be used as an additive for chewing gum, foods, or concentrated fruit juice compositions for reconstitution in water to form beverages.

Abstract: A method of manufacturing durable odorless garlic comprising the steps of deodorizing bulbs of raw garlic by immersing them in a deodorizing solution containing at least one of mesoinositol hexaphosphate and silicic acid sol, and then drying the bulbs of raw garlic until the water content thereof is reduced to 50-65% by weight. The thus treated garlic bulbs can be stored for a long time with no deterioration and putrefaction and without losing germinability.

Abstract: The edible baked composition delivers cholestyramine in a palatable, pleasant tasting form. Embodiments include a nutrition bar and a cookie. The composition is useful for the control of endogenous cholesterol levels in humans.

Abstract: Dunaliella algae, which is rich in various kind of physiologically active ingredients, especially .beta.-carotene, can be utilized in the form of dried powder. Dried powder of Dunaliella algae is granulated together with other materials to make a granulation and the granulation is encapsulated in a hard capsule. Dried powder of Dunaliella algae is also suspended in an emulsifier along with other materials to form a suspension and the suspension is encapsulated in a soft capsule.

Abstract: Process of preparing instant powdered food by mixing a melted hydrogenated vegetable oil, an emulsifier and a vegetable protein powder with a supersaturated crystalline carbohydrate solution; adding a crystalline carbohydrate to it; solidifying, cooling and reducing the resultant mixture to a powder. Process of preparing instant powdered food according to this invention is simple, cost-efficient and can also preserve the nutritional value and taste of the food.

Abstract: In a method of preparing a chocolate mixture in a continuous mode of operation with a high throughput, raw cocoa-bean fragments are supplied to a first housing zone of an extruder and after passing through a steam lock, are acted upon by high-pressure steam and, following thereon, the first zone is connected to a vacuum pump, the mixture being subjected in this manner to a mixing, kneading and degassing operation in the first zone. The mixture is then supplied to a second housing zone following on the first housing zone and is then supplied from the second housing zone directly to a comminuting device such as a hammer mill and, after being processed in the comminuting device, the mixture is immediately supplied to a third housing zone which follows directly on the second housing zone of the same extruder and which is likewise connected to a vacuum pump.

Abstract: A process for producing fat powder which comprises contacting a fat or oil in the form of liquid drops in an atomized state with air flow at a low temperature, the fat or oil containing a non-oil soluble natural solid material uniformly dispersed therein.

Abstract: A non-woody biomass is delignified through extrusion technology, utilizing hydrogen peroxide and an alkali agent, to break down complex biomass materials. The process is useful in forming a highly absorbent fiber material for use as a dietary fiber or an absorbent fiber. Alternatively, the process is useful for preparing dietary feeds for ruminant animals, as well as produce a broad range of alcohols or polymers from the non-woody lignocellulosic substrate.

Abstract: Vegetable matter such as lucerne is dried; the latter is heated and then pressed. The liquid is treated in an evaporator employing, as heating fluid, low-pressure steam supplied by an ejector-compressor fed with high-pressure steam supplied, for example, by a nuclear power plant. Low-pressure steam taken from the outlet of the compressor-ejector is also employed to heat the lucerne at. The effluent leaving the evaporator is introduced with the remainder of the high-pressure steam into a drying unit in which air from the environment is preheated. The hot air is employed for drying the moist pressed matter.

Abstract: Novel products, such as snack foods, are disclosed that comprise waxy corn masa and have unique textures, as well as processing procedures adaptable to waxy corn masa that permit the production of low-oil content products.

Abstract: This invention relates to a dried nutmeat and starch food product which can optionally contain other food additives such as honey and cheese. This food product is prepared by a method which comprises: (a) Emulsifying starch, nutmeat and water mixture to form a homogeneous emulsion wherein the starch is partially gelatinized, and the nutmeat is comminuted; and then (b) drying the emulsion of (a).

Abstract: A process for the preparation of odorless soybeans having a high nitrogen solubility index, wherein whole or rough-divided soybeans are placed on a belt-type carrier means in the form of a uniform thin layer, and are passed through a wet-heat atmosphere under normal pressure and at a temperature of about 60.degree. to 100.degree. C.

Abstract: A process is disclosed whereby a depyrogenated solution comprising one or more amino acids is converted to a dried, amorphous product by spray drying. The solution optionally may contain one or more additional components, such as salts, buffers, lipids, vitamins, trace elements and electrolytes. Products may be prepared according to this method which are suitable for enteral or parenteral nutritive therapeutic use.

Abstract: A process for the preparation of chocolate paste is disclosed wherein various ingredients such as cocoa and powdered sugar are subjected to grinding and powdered sugar are subject to operations grinding to a predetermined degree of particle size, fluidification by dispersion of the particles of sugar and cocoa into a continuous fatty phase and of degassing for the removal of water and undesirable volatile compounds. At least one portion of the treatment is carried out in a conveyor with several screws provided with means for regulating the temperature of the entrained material. According to the invention, after a preliminary grinding of the ingredients to obtain a refined paste having the desired degree of particle size in the screw conveyor a dry-conching treatment of the refined paste is carried out and then the liquefaction of the paste is obtained by the incorporation of adjuvants.

Abstract: A method for preparing dehydrated and low moisture foods, such as fruits, vegetables and spices, is disclosed. The foodstuff is first pressed to remove a substantial amount of its less tightly bound water, then contacted with an absorbent, if desired while applying pressure to the foodstuff, to remove a substantial amount of its more tightly bound water and provide a low moisture foodstuff. Subjecting this low moisture foodstuff to ambient temperature air drying in a low moisture atmosphere provides a dry-to-the-touch dehydrated foodstuff which retains its flavorful and aromatic volatiles and is resistant to spoilage.

Abstract: Legumes and other plants can be dried quickly by contacting them with an aqueous solution of a mixture of carbonates consisting essentially of at least about 20% by weight of sodium sesquicarbonate, at least about 20% by weight of sodium carbonate and at least about 5% by weight of potassium carbonate, all based upon the total dry carbonate weight. The solution desirably is free of undissolved materials.

Abstract: The process of the invention may be employed with raw or parboiled non-waxy rice and produces a cooked and dehydrated rice. In a preferred embodiment the cooked and dehydrated rice is expanded, or puffed, to produce a rice product capable of rehydration to palatable textural state within 90 seconds after the addition of boiling water. The process consists of gelatininzing and glassifying the rice, and then drying the rice. The preferred process employs this process and then expands, or puffs, the rice. Apparatus for expanding rice in accordance with the preferred process is provided.

Abstract: The present invention is a process for making a reduced density roast and ground coffee product comprising the steps of: (a) cracking roasted coffee beans to a size such that about 40% to about 80% are retained in a 6-mesh screen (3.36 mm, 0.132 in.); then (b) normalizing the cracked beans; and then (c) grinding the cracked and normalized beans. The roast and ground coffee product produced by the combination of the three steps has a density between about 0.24 g/cc and about 0.41 g/cc.The reduced density roast and ground coffee product has an acceptable non-chaffy appearance. Problems associated with the use of air removal and screening are avoided.

Abstract: The method for the conditioning of crushed soya bean material for flocculation utilizes a fluidized bed installation with heat exchangers incorporated in a reaction chamber. The crushed bean material passes through the fluidized bed continuously, with a dwell time of 4 to 8 minutes, at a temperature of between 55.degree. to 75.degree. C.

Abstract: Disclosed are an improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution comprising water, gelatin and sugar containing corn syrup solids and maltodextrin, drying the solution and comminuting and screening the dried material so obtained to a particle size from about 20 to about 200 U.S. mesh wherein at least about 40 percent by weight of the particles will pass through U.S. mesh greater than 100.

Abstract: A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).

Abstract: A process for hydration drying a solids containing aqueous product is disclosed in which particulate anhydrous alpha-dextrose is violently agitated with the aqueous product for a predetermined short period of time, with the temperature agitated product maintained at or below 50.degree. C. Specifically a process to be carried out at room temperature is disclosed in which the temperature of the agitated products is maintained at or below 50.degree. C. by allowing the agitated products to remain quiescent for some period after violent agitation to dissipate the heat of hydration and the heat generated by friction during agitation.

Abstract: A process for the preparation of honey powder preserving its natural aroma substances comprises(a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100.degree. C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50.degree.-55.degree. C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or(b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder.

Abstract: A powdered honey product containing 50-85% of honey or a mixture of honey and at least one bee product selected from the group consisting of beebread, pollen royal jelly, drone syrup, green syrup, beeswax, propolis and propolis extract, 5-25% silica and 25-35% polymeric carbohydrate.

Abstract: A contact-dehydrating sheet suitable for use in the production of dried protein-containing food such as fish and meat and a method for drying the protein-containing food are presented. The contact-dehydrating sheet comprises:(a) a water permeable film,(b) a dehydrating layer consisting essentially of a water absorbing polymer substance dispersed in a hydrophilic adhesive substance, said layer being placed on the surface, opposite to the surface where the protein-containing food to be dried is contacted, of the water-permeable film, and(c) a protective film covering over the dehydrating layer.

Abstract: Extra-thin flaked roast and ground coffee with structural integrity and increased extractability for a less acidic beverage and a novel process for making same are disclosed.

Abstract: An active dried bakers' yeast is prepared with a dry matter content of at least 85% by weight, a protein content (%N.times.6.25) of 45 to 60% based on dry matter and an activity value of 420 to 600, when determined according to test method B.sup.2 as defined in the specification. The yeast has the advantages that it can be added as such to the flour prior to dough-making without preliminary soaking, and it is capable of better gas production than active dried yeasts hitherto available.

Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.

Abstract: In apparatus for treating and separating products in granular form, a container is provided with fluidization and vibration means, the grains and the pulverulent solid are subjected to the fluidization treatment only in a vertical portion of the bed, the circulation currents arising therefrom are utilized for separating, within the container itself, the treated product in granular form from the pulverulent solid, and the vibrations are utilized for discharging the treated products to the outside.

Abstract: A food processing method and apparatus removes surface and absorbed fluids from individual food items during the commercial processing of continuous supplies or batches thereof. The food items are continuously and simultaneously tumbled and contacted with stream of material having an affinity for either or both of aqueous liquids and oily liquids. A vibration device is associated with an inclined run of the stream of material and accomplishes a tumbling of the individual food items to permit substantially all of their surface area to contact the stream of material. An optional heating member may be positioned in the vicinity of the inclined run to supply heat to the fluid on or within the food pieces. A fluid removal mechanism may be positioned on the apparatus for removing and collecting the fluid from the stream of material.

Abstract: A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose and then subjecting the resulting amylose to the action of beta-amylase to obtain high purity maltose.

Abstract: Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end product, mixing a surfactant such as lecithin with the substrate to provide a uniform blend of substrate and surfactant, adding to and intimately mixing with the blend an increment of the protein which is a small fraction of the weight of the end product and continuing addition of the protein in increments each of which is a minor fraction of the total weight of the end product until an end product results which contains not less than 90% of the protein and not more than 2% of the surfactant. This process enables production of readily dispersible protein products containing amounts of surfactant considerably less than 1% by weight such as less than 0.1%.

Abstract: A molasses fermentation residue is converted into a coagulation product to use in preparing animal feed or fertilizer by concentrating a molasses fermentation residue to a solids level of at least 60 percent, heating the residue to about its boiling point and cooling, adding a soluble phosphate to the cooled residue and coagulating the residue-phosphate mixture by heating at about 105.degree. to 120.degree.C.

Abstract: An improved process for the production of rice-crackers using rice as the main raw material in which the waste wash water used to initially wash the rice is continuously recirculated for further use in washing fresh raw rice material until the recirculated wash water reaches a contaminate concentration in terms of chemical oxygen demand of up to about 40,000 ppm.

Abstract: A hydration drying process is described for producing an improved free-flowing, non-hygroscopic food and/or beverage powder. The process involves the admixing of a juice concentrate with a predetermined amount of anhydrous dextrose in an agitating device until the desired degree of dryness is achieved. If desired, the rate of hydration of the dextrose molecules can be expedited by subjecting the mixture to a hydration enhancing step at a low temperature either during or after agitation of the mixture. When compared to conventional drying processes, the present invention is more economical, retains desirable volatiles, and develops negligible off-flavors during processing.