Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The present invention relates to dry mixes based on partially gelatinised starch and which are suitable for preparing static heated or microwaveable food compositions. The partially pregelatinised starch is applied as a new thickening system for microwave instant powders. Using a homogeneous and uniform partially gelatinised starch can overcome significant problems, such as powder segregation and simplifies the preparation of the dry mix composition.

Abstract: A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.

Abstract: A process for preparing a fat free, calorie free food dressing includes combining flavors with spices and herbs and an acetic acid solution in a first container which is subsequently heated to destroy bacteria. Water, a sugar substitute, gums and a thickening agent are combined in a second container to form a second mixture. The water in the second mixture is chilled below ambient and filtered to remove substantially any contaminants therefrom. The chilled water prevents degradation of the sugar substitute during the manufacturing process. The two mixtures are combined and cooled to ambient temperature to form a finished food dressing.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.

Abstract: A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.

Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Abstract: An aroma powder based on an alcohol-containing liquid, in particular a wine powder, which, when used in foods, in particular soups, sauces and desserts, gives rise to the same flavor impression as the addition of the underlying alcohol-containing liquid. The aroma powder displays little taste of its own, is readily free-flowing and meterable, particularly in the dry form, and is non-hygroscopic or only slightly hygroscopic. The aroma powder contains aroma-active constituents of an alcohol-containing liquid and, as a carrier for the aroma-active constituents, a high-amylose starch product, in particular pea starch and pea amylose.

Abstract: A method for preparing a lemon-basil garlic marinade, which combines an Italian dressing with water, granulated garlic and dried basil at room temperature, where both the granulated garlic and dried basil are slowly poured into the mixture and easily stirred, and where the Italian dressing is a blended dressing including lemon juice as an ingredient.

Abstract: To prepare a food product, dehydrated pregelatinized starch and a mixture of hydrated gelatinized starch, fat and water are introduced into an apparatus for mixing and cooling the same to a temperature between −8° C. and −3° C. so that a frozen mixture is obtained from the apparatus, and then the frozen mixture is cut into portions and the portions are frozen. The hydrated gelatinized starch may be prepared by treating a dehydrated pregelatinized starch in admixture with water and fat so that it hydrates and swells, or it may be obtained by heating native/raw starch in admixture with water and fat by heating to hydrate and gelatinize the starch.

Abstract: A method for preparing a food compound, and particularly a salad dressing with a unique flavor and improved taste, includes providing preselected quantities of a tomato-based product and a vegetable oil, combining the tomato-based product with the vegetable oil and heating to a temperature of about 100.degree.-160.degree. F., stirring the combined mixture substantially simultaneously with heating while making certain it does not come to a boil, adding sugar to the heated combined mixture and blending thoroughly until the sugar is dissolved, refrigerating the mixture so obtained for about 2-5 hours at a temperature of about 36.degree.-46.degree. F., adding preselected quantities of vinegar, a vegetable-based sauce, and onion to the refrigerated mixture and mixing for about 15 seconds to 4 minutes, and refrigerating the mixture again at a temperature of about 36.degree.-46.degree. F. The food compound is prepared from a unique blend of natural and healthy ingredients.

Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

Abstract: This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prolong the shelf life of the product and to minimize moisture migration to the crust.

Abstract: A system for allotting soup to customers without possibility of scorching of the soup and to offer the soup with ingredients immediately by simply serving the soup each time. The system eliminates the possibility of causing variations in the quantity of ingredients or prevents impairment of the initial shape of the ingredients. The system comprises means for separating space in a container into a soup accommodating chamber and an ingredient accommodating chamber, which may be mixed with soup, to accommodate soup with ingredients. The system also includes means for accommodating a predetermined quantity of ingredients arranged at openings on the lower ends of the soup accommodating chamber and the ingredient accommodating chamber, and the opening on the lower end of the ingredient accommodating chamber is closed by separating means, which allows only the soup to pass.

Abstract: A food product powder which includes salt particles coated with a fat is prepared by mixing salt crystals and a fat to obtain a paste and roll-refining the paste to size-reduce the salt crystals to particles having a size of less than about 40 .mu.m and to coat the size-reduced salt particles with the fat and to obtain a flowable powder. Subsequently, the powder may be formed into a tablet.

Abstract: This invention contains an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at least about four months. Particularly preferred compositions include beverages and syrups. Beverages include, without limitation, carbonated and non-carbonated soft drinks, still beverages, fruit-juice-type beverages, squashes and cordials, alcoholic and nonalcoholic, their concentrates and mixtures thereof. This invention also contains a method for stabilizing an acidic edible liquid composition which comprises admixing therewith an effective amount of a low acetylated xanthan gum in an amount effective to substantially maintain the initial viscosity of the composition for at least about four months under typical storage conditions.

Abstract: A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well.

Abstract: A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.

Abstract: A miso soup beverage contained in a sealed container which is excellent in the flavor, taste and storage stability, is produced by preparing a miso soup by using starting materials containing at least miso and a milk material, finely grinding it by a homogenizer, and charging and sealing it in a container and then heat sterilizing it, or heat sterilizing it and then charging and sealing it in a container. The milk material is preferably one obtained by a lactic acid fermentation. In addition to the miso and milk material, at least one selected from soy bean, ingredient materials, a seasoning and a thickening agent, may be contained.

Abstract: The invention relates to a process for producing stock cubes by mixing ingredients comprising salt, fat, extract and, if appropriate, water and also other customary additives. The mixing is performed by continuous addition of the constituents one after the other in an extruder. An amount of fat which is reduced in comparison with customary formulations of 4-35%, in particular 5-25%, preferably 8-12%, based on the total mixture, being used. The mixture is continuously processed in the extruder and is extruded through a shaping die to form a dimensionally stable extrudate having a density of 1.0-2.0 g/cm.sup.3, preferably 1.2-1.7 g/cm.sup.3, and the extrudate is portioned into individual pieces which are packaged.

Abstract: A process of making a marinated frozen garlic product in which the garlic is marinated in vinegar, minced, combined with olive oil, and frozen.

Abstract: A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.

Abstract: Storable, royale-like soup garnishes for dry soups are prepared by concentrically co-extruding two paste compositions which are different in color and or flavor. The product is a structurally uniform protein sponge. Each of the two paste compositions contains native protein, raising agent, filler and at least 10% by weight water. Following co-extrusion, the extrudate is subjected to a heat treatment for developing the protein sponge. It is then sliced to form small pieces and the pieces are dried.

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine wherein the gluten is added to an enzymatically hydrolyzed mixture of the soy sauce koji and brine.

Abstract: Functionally modified guar products are provided, particularly for food grade applications, which are characterized by reduced viscosity, low ash and high fiber content, and are prepared by a high shear treatment under acid conditions at elevated temperature.

Abstract: A fish product is packed in a tomato base sauce which is specifically formulated to withstand the high temperatures of vacuum sealing. In order to avoid any degradation in flavor of the fish product and the sauce, and particularly to avoid the occurrence of a burnt taste in the fish product and the sauce, the amounts of sugar, salt and white pepper in both the fish product and the sauce are maintained within close limits.

Abstract: A process for inhibiting microbial growth on a surface of an edible foodstuff which comprises applying to the surface an antimicrobially effective quantity of a compound selected from the group consisting of C.sub.4 -C.sub.24 fatty acids and monoglycerides thereof, C.sub.6 -C.sub.14 fatty alcohols, C.sub.14 -C.sub.22 mono- or polyunsaturated fatty acids and monoglycerides thereof, C.sub.16 -C.sub.20 mono- or polyunsaturated fatty alcohols, and ether and lysophos-phatidylcholine derivatives of C.sub.4 -C.sub.22 fatty acids.

Abstract: A method of preparing a fruit salad dressing is provided including the steps of blending a predetermined amount of fruit to render a first mixture; boiling milk and a seasoning; cooling the milk to generate a second mixture; providing alcohol, juice and vanilla; and blending the alcohol, juice, vanilla and the first mixture with the second mixture in a predetermined order.

Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: The present invention relates to extruded frozen pellets of sauce and a method for freezing pellets of sauce. This method includes dosing a layer of sauce onto a refrigerated surface, partially freezing the sauce on the surface to cause a generation of ice crystals and an increase in the viscosity of the unfrozen sauce, removing the partially frozen sauce from the surface, mixing the frozen and unfrozen sauce to form a shapeable sauce, forming the shapeable sauce into pellets, and freezing the pellets. The invention also relates to a method wherein the sauce is fully frozen in a thin layer and subsequently mixed with unfrozen sauce to form the shapeable sauce.

Abstract: Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition:0-45 wt % herbs, spices, nuts or seeds5-60 wt % of thickener0-5 wt % of emulsifier0-10 wt % of milk proteins0-10 wt % of egg yolk powder1-10 wt % salt50-89 wt % of fat blend, comprising(i) 90-99.8 wt % liquid oil(ii) 10-0.

Abstract: A process and an apparatus for the production of a new reduced fat culinary sauce which comprises mixing the ingredients of a reduced fat culinary sauce whereby part of the fat present in a regular culinary sauce is substituted by water, controlling the water activity to a value less than 0.95, mixing or precooking below 160.degree. F. and then processing for a minimum of 0.87 minutes by continuous steam injection and holding at a temperature of at least 160.degree. F.

Abstract: A method and apparatus for producing a heterogeneous food in a continuous aseptic thermal process is disclosed herein. The invention involves the combining of two streams of aseptically processed components of a final heterogeneous food product such as potato soup, yogurt or the like. One of the streams is a homogeneous component of the final product and the other stream is a heterogeneous component. The invention involves asceptically processing both streams, then using the homogeneous component or carrier fluid, to partially cool the heterogeneous food product. The invention allows for the holding of the heterogeneous component for a predetermined residence time at a predetermined temperature as set by FDA regulations. The final product may be packaged on an aseptic packaging machine.

Abstract: A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method also provides for a homogenized tomato-based product with a significantly reduced tomato solid content, without loss of other important product characteristics. In one embodiment, a slurry of, among other components, a tomato paste, puree, juice or mixture of tomato solids, which may be blended and cooked at elevated temperatures, is introduced into a high pressure, high shear homogenizer and is homogenized at pressures from about 5,000 psi (345 bar) to in excess of about 14,500 psi (1000 bar) and is transferred to an appropriate dispensing container.

Abstract: A salsa formulation comprising a tomato component, a whole pepper component, a whole spice component, and a powdered spice component. The whole pepper component comprises raw banana peppers, serrano peppers, and jalapeno peppers which are boiled until soft and light green in color to release spicy oils contained in the pepper seeds that are not normally released when said peppers are ingested raw. The boiled peppers are de-stemmed are mixed with the tomato component, whole spice component, and powdered spice component, and then blended at high speed until a paste consistency is reached.

Abstract: A transparent liquid food of the present invention contains a sucrose fatty acid ester which has a constitutive fatty acid, which is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms in aliphatic carbon chain thereof and having a monoester content of not less than 93% by weight, in which no cloudiness and precipitation in the transparent liquid foods, i. e., transparent beverages and foods arise when the sucrose fatty acid ester is added thereto.

Abstract: Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.

Abstract: A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed to a herb and spice blend which is dispersable in a viscous sauce. The herb and spice blend is a mixture of at least one herb or spice and an agglomerated maltodextrin.

Abstract: Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifier being, in particular, a phospholipid or a sucroglyceride and the fat being one which has a melting point of above 35.degree. C. The particles are prepared by dissolving an emulsifier in an apolar lipid composition, including a liquid oil, and spraying the lipid composition containing the emulsifier onto farinaceous and/or protein particles to coat the particles and thereafter, (a) melting an edible fat and spraying the melted fat onto the coated particles to coat the emulsifier-coated particles with the fat or and then, cooling the twice-coated particles, or (b) combining a ground particulate fat with the coated particles and coating the coated particles with the fat in the solid state.

Abstract: A process for producing a powdery, fat-containing food product. At least one crystalline food ingredient, such as salt, and a fat are mixed to provide a paste. The paste is then milled to reduce the size of the crystals of the crystalline food ingredient and to coat the crystals with the fat. The milling is continued until a flowable powder forms. If desired, the flowable powder may then be pressed into tablets.

Abstract: A process for producing a roux-like binding agent for foodstuffs. Fine particles of farinaceous material are transported into an enclosed particle coating zone where a molten, high-melting point fat is sprayed, in the form of fine droplets, onto the particles to coat them. At the same time, the coated particles are cooled to a temperature below the melting point of the fat using chilled gas. The coated particles are flowable and disperse readily in hot water.

Abstract: A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.

Abstract: A garlic sauce includes garlic, slivered nuts, vinegar, water, oil, and salt. These ingredients are combined without the addition of exogenous starch. A method of preparing the garlic sauce includes preconditioning nuts with garlic by dry blending to form a substantially homogeneous dough-like mixture, mixing vinegar, water, and salt into the dough-like mixture to form a substantially homogeneous batter, and adding oil to the dough to form a uniformly chunky, crunchy, and spreadable sauce with a rich golden hue.

Abstract: A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowed to stand and press filtered by a conventional method.

Abstract: A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is comprised of water, a solidifying agent, a food base, and seasonings embedded in the product. Methods for making and using the product are also disclosed.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. Further, a method for lyophilizing a food using the strain as an ice nucleus-forming substance is disclosed; wherein the method is carried out by adding the strain to the food, thereby freezing the food, and then vaporizing moisture from the frozen food to effect drying. The food types which may be lyophilized using the method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups fermented soy bean paste and agar.

Abstract: A process for preparing a low-viscous pasta sauce contained in a container, comprising using 10 to 65% by weight of the water to be used in the formulation of a pasta sauce, 0.5 to 5.5% by weight of a waxy starch, and, if necessary, 0.5 to 3% by weight of wheat starch, based on the total weight of the pasta sauce immediately before being loaded into a container, together with other raw materials for the pasta sauce to prepare a condensed pasta sauce having a viscosity of 1,000 to 20,000 cp at 70.degree. to 90.degree. C., loading the condensed pasta sauce into the container, and loading the remaining water into the container after, simultaneously with, or before the loading of the condensed pasta sauce into the container, followed by a sterilization treatment by heating to make a pasta sauce having a viscosity of 500 cp or less at normal temperatures (25.degree. C.).