Abstract: The invention relates to a substantially dry fine product comprising fructose, glucose, a sugar alcohol or mixture containing them, prepared by grinding the fructose, glucose, sugar alcohol or mixture containing them substantially autogenously in a counterjet mill and classifying the ground product to a mean particle size of 5-25 .mu.m. The invention also relates to a process for preparing such a fine product and to the use of the product to prepare chocolate or icing, a fondant, hard candy, chewing-gum and a chocolate or truffle filling, and as seed crystals in the production of fructose or said sugar alcohols.

Abstract: Soy-milk, concentrated soy-milk, powdery soy-milk and frozen soy-milk produced by heating GO at 45 to 65.degree. C. for an instant to 20 minutes and then separating okara are disclosed. Use of the soy-milk of the present invention makes it possible to produce processed soybean protein foods with good properties.

Abstract: An apparatus is disclosed having a plurality of elongated plates arranged to form elongated shelves to cook food items and additional plates arranged as troughs to hold the cooked food items for sale, each plate has a through bore connected to form a continuous passageway. A heat absorbing fluid at a constant temperature is circulated through the passageway of each plate to thereby heat the food items.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of the monocalcium phosphate leavening acid.

Abstract: A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

Abstract: Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: The present application relates to a multilayer film with the layer structure A1 / B1 / A2 / C / D, whereinA1) is a polyamide layer (PA),B1) is a coupling agent layer (HV1),A2) is a polyamide layer (PA),C) is a coupling agent layer (HV2), which optionally consists of 2 layers of different or identical materials,D) is a sealing layer (I) made from a type ionomer,the film is thermoformable and heat sealable and further conventional auxiliary substances and additives may be present in the individual layers.

Abstract: A process for improving cake baking properties of wheat flour is disclosed. The process includes the steps of introducing a quantity of wheat flour into a container which is provided with mixing devices; heating the wheat flour at a temperature in the range of 110.degree.-140.degree. C. to dry the wheat flour while injecting nitrogen gas into the container, whereby air exposure of the wheat flour is prevented; rotating the container, thereby continuously mixing the wheat flour with the nitrogen gas during the heating step; and cooling the heated flour to 50.degree. C. while preventing air exposure of the heated flour.

Abstract: A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture of potato bits and paste. A hydrocolloid fat substitute, such as a cultured skim milk powder stabilized with additional hydrocolloids, is introduced to the partially blended potato mixture, preferably at a level of 2 to 5% by weight. The potato pieces and hydrocolloid fat substitute are then further blended, and are then extruded into a formed fat substituted potato product. The formed potato product is then dusted with a wheat flour, precaramelized saccharide, annatto, and seasoning powder composition. The dusted formed fat substituted potato product is then prebaked to form a crust on the product, which subsequently may be frozen and packaged for storage, transport and sale.

Abstract: A method of operating a drenching apparatus for drenching fruit and vegetables with an aqueous chemical solution having a pit for holding a large volume of the solution, a drench pump for drawing the solution from the pit and discharging it into manifolds equipped with nozzles for drenching the fruit, recovery apparatus for returning excess solution to the pit which is a holding tank for holding a volume of the solution; a heater, including a heater pump, connected to the holding tank and arranged to maintain the temperature of the solution therein; a re-circulation pump connected to draw solution from the pit and direct it to a heater with a conduit connecting said holding tank to said pit. The volume of the holding tank being sufficient to assure that portions of the solution are maintained at said temperature for a time to eradicate pathogens.

Abstract: An automated batch popcorn popper includes a tiltable kettle actuated by a motor drive controlled to operate in a single batch and automatic dump process. An operator fills the kettle with popping corn and oil and initiates a timer which, controls popping and automatically dumps the popped popcorn into the popper cabinet. This eliminates burnt batches, and the need for constant operator attention while increasing production. Apparatus and methods are disclosed.

Abstract: A method for heating foodstuffs, particularly mixtures made up of small pieces of meat, comprises pressurizing the uncooked mixture to force the mixture through a flow resistance device (22) at a heating velocity. Sufficient force is applied to the uncooked mixture to produce frictional resistance heating in the uncooked mixture as the mixture travels through the flow resistance device (22). The frictional resistance heats the uncooked mixture from an initial temperature to a final temperature which may be above a cooking temperature. This final temperature converts the uncooked mixture to a desired processed mixture. The invention may also include forming the processed mixture into a desired shape and cooling the processed mixture to a setting temperature. A variable resistance device (40) may be included in the flow resistance device (22) and used to control the level of heating in the foodstuffs.

Abstract: A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the mixture to such a heat treatment, or (2) using one or more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate (H2) to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.

Abstract: A method and apparatus for bleaching the shells of in-shell nuts and for bleaching the meats of shelled nuts involves wetting the nuts with an alkaline solution and then with a peroxygen solution. The two substances react to form a bleaching agent which whitens the shell or nut meat. Slight mechanical brushing may be used to dislodge debris loosened by the process. The apparatus includes means for recycling the reagents through the system without causing the desired temperature and concentration of the reagents to deviate significantly from predetermined values.

Abstract: A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.

Abstract: A moisture-reduced, formulated food product which has a soft, resilient texture and which simulates the appearance of cooked meat. The food product has a fried body which is formed of layers of a thermally gelled matrix containing protein and starch. The formulated food product is particularly suitable for use as a pet food. The formulated food product may be fed to pets as a meal or as a treat. Alternatively, the formulated food product may be combined with dried pellets to provide a nutritionally balanced meal.

Abstract: The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a yoghurt mousse or cheese.

Abstract: A process for the treatment of fruits or vegetables after harvesting by heating to a temperature of 40.degree. to 60.degree. C. a treatment composition including, in an aqueous vehicle, a terpenic compound, and then bringing the fruits or vegetables into contact with the composition at such temperature for a period of less than or equal to 10 minutes.

Abstract: Materials, for example, plant-based food products, are subjected to heat and pressure in a processing enclosure, wherein the pressure is greater than the pressure of the atmosphere. The heated, pressurized materials are then subjected to a pressure-reduction phase during which the pressure in the processing enclosure is reduced at a rate greater than 500 millibars per second and by an amplitude greater than 1 bar. The rapid pressure-reduction phase of the invention contributes to the production of processed materials having a slightly spongy structure that is due to the presence of micro-cavities that promote the recapture of subsequent moisture.

Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.

Abstract: A processed meat product such as bacon and a process for treating meat cuts for use in the production of a processed meat product. Particulate meat material is mixed with a pickle solution to form a mixture. The pickle solution and meat material mixture is fed through a reduction mill to form a suspension. The temperature of the suspension is raised during milling to approximately 45.degree. F. or higher. Subsequent to milling the temperature of the suspension is decreased to approximately 32.degree. F. or lower. The cooled suspension is then injected into a meat cut. The injected meat cut is then thermally treated to form a bacon or bacon-like product having an increase in weight of 0% to 49% above the weight of the meat cut prior to injection.

Abstract: A substantially fat free, edible composition which is usable with a bakery product, such as a wafer, to provide a topping, icing or filling between two wafers, which composition is directed to the food technology that includes a substantially body of background such as physical properties and function of various constitutent components used in icings or fillings. The substantially fat free, edible composition includes essentially no added natural sugar and has the physical temperature characteristics of a generally hydrogenated fat. The composition is made up of sorbitol crystals partially dissolved by heat in water at a level of less than about 10% by weight of the composition and heated with the water for dissolution to a maximum temperature.

Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65.degree. C. to 70.degree. C. and maintaining the said temperature for 5 minutes or more, which can improve the flavour, features and functions of yolk. The said partially heat denatured yolk can be prepared by heating by applying an electric current to the yolk. Further, an emulsion prepared by processing 30-95 weight parts of the partially heat denatured yolk together with 5-70 weight parts of oils and fats to obtain an O/W type emulsion can be used as an emulsifier. The emulsifying ability of said emulsifier can be improved by adding vinegar or acetic acid and/or salt.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select an isoflavone. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: A method for processing a food product is disclosed which overcomes problems associated with coagulation of food products (mostly meat products) undergoing aseptic processing. The method coagulates the food product prior to aseptic processing. The coagulated food product is then separated into smaller particles using various methods. The food product is then subjected to aseptic processing and packaging. The method is especially applicable to thawed meat products such as lamb or beef. The method allows for the aseptic shipment of food products to overseas markets where previously the food product had been frozen to prevent spoilage during shipment.

Abstract: A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118.degree. C. is less than 29 seconds, and the time for which the plant foodstuff is above 70.degree. C. is less than approximately 100 seconds.

Abstract: A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese but with desirable melting properties is produced.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with the excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation. A beer incorporating the dispersible lipidic hop extract has a stronger hop aroma and flavor than beer incorporating the usual hop extract.

Abstract: A cheese that contains high levels of whey proteins, is free of emulsifying agents, and yet has good melt properties is disclosed. The cheese may be made from 100% UF cheese, containing most and preferably all of the whey proteins from milk, or from a blend of UF and conventional cheese. The preferred process of the present invention involves heating the cheese to a temperature of above 125.degree. F., and preferably below 165.degree. F., mixing the cheese in the absence of emulsifying agents and using low levels of shear, and rapidly cooling the heated, mixed cheese. A variety of full fat, low fat and zero fat natural cheeses equivalent to comparable conventional cheeses, including American-type cheeses, can be made. The cheeses have a Schreiber melt test score of 3 or above and a Mettler melt temperature of less than 200.degree. F.

Abstract: A process for producing a beverage composition containing pine sprout extract.

Abstract: A method of treating fruit to produce a liquid fruit juice and an edible fruit solid. The method includes cutting the fruit to expose an inner portion, and extracting the cut fruit with water, in the temperature range 100.degree. to 130.degree. F., under conditions of rapid cyclical pressure variation. The pressure variation significantly enhances the rate and extent of extraction of fruit components, such as acids and sugars, from the fruit. The extracted juice is separated from the residual fruit, and may be concentrated or sold as a standard fruit juice. The residual fruit are infused with a solution including sugar, food acids, and optionally other food additives, flavorings and a colorant, and then dried to produce an edible fruit product.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing of the heated aerated mash, centrifugation of the liquid phase from the press, recovery of aroma components by distillation of the supernatant from the centrifugation, and treatment of the dearomatized supernatant from the centrifugation for final degradation of starch and pectin in a holding tank, the treated dearomatized supernatant from the centrifugation is filtered on an ordinary filter, whereafter the filtrate is concentrated. In relation to this method an ordinary filter is used, which is much cheaper than the hitherto used ultrafiltration equipment.

Abstract: This invention relates the use of sodium carbonate pulping liquor, in liquid or powder form, as a pellet binder in animal feed. The use of sodium carbonate pulping liquor as a binder provides a durable, abrasion resistant pellet that can withstand rough handling without crumbling.

Abstract: A process for preparing a meat product to be cooked in a microwave oven comprising the following steps. Freezing the meat product; partially thawing the meat product whereby the exterior surface is thawed and the nucleus remains frozen; conventionally heating the thawed surface to seal the surface; and re-freezing the sealed surface of the meat product.

Abstract: The invention provides a roasting process for the preparation of fruit or nuts such as almonds, cashew nuts, pecan nuts, peanuts; and the like. This process is characterized by the addition of oil to said fruit or nuts prior to the roasting stage. The invention also provides an equipment for applying this process, which essentially comprises feeding means (I) for the fruit or nuts to be roasted and conveying means (2) for carrying said fruit towards roasting means (3), said equipment being characterized in that it also includes oil and salt dispensing means (6, 7) at the inlet of the roasting means.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select isoflavone fractions. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone fractions. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone fractions. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: A lozenge contains a binder such as gelatine and a sweetener which is partly or totally erythritol or maltitol. A process for making the lozenge comprises kneading the erythritol or maltitol at an elevated temperature, e.g. 35.degree. to 60.degree. C., while slowly adding an aqueous solution of the binder, kneading the erythritol or maltitol and binder into a smooth paste, forming the paste into suitable shapes and heating the shapes at an elevated temperature, e.g. 40.degree. to 45.degree. C., to harden them.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: There is disclosed a stable animal feed supplement suspension which is prepared by forming a stable liquid gel in concentrated food industry by-products such as by-products of the dairy industry, such as whey permeates, delactosed whey, and by-products of the fermentation industry, such as whey and corn sweet water. These by-products have not been used with any significant success in animal feed supplements, despite their low cost and disposal problems. A major disadvantage is their limited solubility, and the resultant instability of concentrates of the by-products. The invention comprises the treatment of the protein-rich by-products with a mild enzymatic treatment which stabilizes the by-products against protein gelation, and the thermal, and/or enzymatic treatment of the lactose-rich by-products to avoid separation of the lactose from concentrates.

Abstract: There is disclosed a solid animal feed supplement which is prepared in concentrated food industry by-products such as by-products of the dairy industry, such as whey permeates, delactosed whey, and by-products of the fermentation industry, such as whey and corn sweet water. The invention comprises the treatment of the protein-rich by-products with a mild enzymatic treatment which stabilizes the by-products against protein gelation, and the thermal, and/or enzymatic treatment of the lactose-rich by-products to avoid separation of the lactose from concentrates. The by-products can then be concentrated to high solids content, in excess of 50 weight percent, and the resultant concentrates can be treated with gelation agents, preferably phosphoric acid and lime to solidify the by-product. Feed nutrients such as fats, urea, sodium bicarbonate, calcium carbonate, calcium sulfate, etc., or drugs such as monisan, can be added before solidification forming useful solid animal feed supplements.

Abstract: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: Processes for stabilizing protein in acid pH media are provided as well as the compositions produced thereby. Acidified protein compositions exhibiting protein stability for extended periods of time are also provided. The processes of the present invention promote chemical reaction between protein and galactomannan to achieve protein stability in acid pH media.

Abstract: A stable, pourable gelled beverage containing gellan gum. A process for preparing a gelled beverage which involves dispersing gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% gellan gum.

Abstract: Methods are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversile gell formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently mixed with a starchy and/or proteinaceous material to form a mixture which is then subjected to high-temperature, short-time processing in a screw extruder containing a reaction zone. Also disclosed is the resulting food product resulting from this process.

Abstract: A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10% to about 25% by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45% to about 55% by weight, but having a reduced level of digestible fat.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.