Abstract: An additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of tortillas and related products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent the composition additive is effective for increasing the strength and/or the shelf life of tortillas made from the additive and flour.

Abstract: A method and apparatus for removing the skins or hulls from seeds, including those of legumes, grains, drupes, silques, and achenes involves wetting the seeds with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the seed meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical action is used to dislodge the blistered skins from the seed meats.

Abstract: This invention provides a calcium product which can be absorbed into the living body at a high ratio and which is prepared by extracting calcium from ashes using an acidic aqueous solution, the ashes containing small amounts of oxalic acid and phytic acid and being obtained by calcination of sesame testae.

Abstract: Whole kernel corn is ground and sifted to separate a coarse particle fraction which is then heated with lime and water to a temperature of at least 71.degree. C. and below 100.degree. C., preferably about 99.degree. C. or less, for up to about 15 minutes. A fine particle fraction from the sifting step can be combined with the heat treated coarse fraction. The resulting heat treated mixture is then dried under a vacuum while continuously mixing for at least about 20 minutes to obtain a dried masa flour having a moisture content of about 7% to about 12% by weight. Thereafter, the dried masa flour can be ground while maintaining the temperature below the gelatinization temperature to reduce the particle size of the masa flour without further gelatinization.

Abstract: A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further extracting it with a polar organic solvent. They are useful in food products.

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: Nutritive composition based on fibers comprising at least a mixture of pea internal fibers, pea external envelope fibers and inulin.

Abstract: An animal feed additive and a feedstuff containing 0.2-2.5 weight % of the additive. The additive contains dicompounds of formic acid salt. The additive may also contain a desiccant. The additive contains 20-99 weight % potassium diformate, 0-50 weight % sodium di/tetra-formate, 0-25 weight % calcium formate, 0-4 weight % desiccant and 0-5 weight % water.

Abstract: Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses. These heat-treated lactic and/or glycolic acid compositions have an average molecular weight preferably less than or equal to about 700 D and are mixtures of single molecules of the acid and ester complexes of the acid molecules containing two to no more than about ten molecules per complex. Preferably, these compositions comprise more than about 50 weight percent of the ester complexes, and more preferably about 75 weight percent. Aqueous solutions of these materials and methods for making and using the materials are also provided.

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: A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further extracting it with a polar organic solvent. They are useful in food products.

Abstract: A method for preserving animal feed involves treating the animal feed with an inorganic acid having a pK.sub.a from 1.0 to 5.0 to reduce the pH of the animal feed to less than 4.5. Sodium bisulfate is a preferred inorganic acid. Preferably, the acid is substantially completely dissolved and is substantially uniformly distributed throughout the animal feed. In a preferred method, the animal feed is treated by mixing the animal feed with a dry acid and applying steam to the mixture. An animal feed composition contains a feed grain and an inorganic acid having a pK.sub.a from 1.0 to 5.0, where the acid is present in an amount sufficient to reduce the pH of the animal feed to less than 4.5.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: Fresh comminuted onions may be stored in container in refrigerated conditions at approximately 4 degrees Celsius for relatively long periods of time without decomposition to the onions which are prepared by mixing the comminuted onions with certain ingredients comprising, in addition to the onions, from 0.4% to 0.8% by weight of citric acid; from 0.26% to 0.53% sodium erythorbate; from 0.05 to 0.25% xanthan gum; from 0.05% to 0.1% potassium sorbate; and from 0.01% to 0.05% maltol. The prepared mixture is put into sealed containers and stored in refrigerated conditions. The containers can be opened and closed repeatedly with the remaining prepared onion mixture in the containers substantially retaining it texture, consistency, and freshness for up to 26 weeks.

Abstract: Film forming colloidal dispersions containing gluten-derived gluten and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: A short-time low-pollution method for preparing masa flour is provided wherein whole grain is first partially cooked in a hot alkaline treating solution to achieve at least about 15% gelatinization and loosening of the bran fraction of the grain. The partially cooked grain is then debranned and is subjected to a flash dehydration for quickly subdividing and reducing the moisture content of the grain. The dehydrated grain is then milled to create an acceptable masa flour.

Abstract: The process of preserving a quantity of diced vegetables which combines a given quantity of the vegetables with a preselected amount of water (including ice) and acid such as citric acid. The amount of acid is equal to approximately five percent of the amount of water by weight. The vegetables, water and acid are thoroughly mixed together producing a slurry. This slurry is located within a mixing chamber with a vacuum being drawn on that mixing chamber to between twenty five and twenty nine inches of mercury. The mixing chamber is moved to achieve an intermixing between the ingredients for a preestablished period of time generally in the range of ten minutes to forty five minutes. The ingredients are then removed from the mixing chamber with the liquid removed from the vegetables then placed within containers for shipment and refrigerated.

Abstract: A process for obtaining a dry lime pre-cooked corn grain, stable for storage at room temperature involving (a) mixing corn and water in a pressurized container at a temperature of 15.degree. to 35.degree. to form a corn-water mixture; (b) adding an aqueous lime solution to the corn-water mixture to form a corn-water-lime mixture having a pH of 11 to 122 (c) heating, by adding steam, the corn-water-lime mixture at a rate of 1.5.degree. to 6.degree. C. per minute until a lime cooking temperature of the corn-water-lime mixture is reached; (d) lime cooking the corn-water-lime mixture at a lime cooking temperature of at least 85.degree. to no more than 100.degree. C. for 5 to 20 minutes to form lime pre-cooked corn and depressuring the container over a period of 4 to 10 minutes; and (i) drying the lime pre-cooked corn wherein the temperature of the lime pre-cooked corn is less than or equal to 70.degree. C.

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5.

Abstract: Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In this modified process whole tomatoes are subjected to an initial heating step which effects only limited heat penetration of the tomatoes. That is, whole tomatoes are blanched in water having a temperature above 185.degree. F. (85.degree. C.) for a short period of time to inactivate only those enzymes, primarily pectic enzymes, located at or near the surface of the tomatoes. Tomato enzymes located interior of the pericarp are not destroyed in this initial heating step. The tomatoes are then cooled to reduce the surface temperature of the tomatoes below about 110.degree. F. (43.degree. C.), and the cooled tomatoes are macerated in the presence of added alkali and a food grade alcohol, to provide a tomato slurry having a pH of between 4.7 and 5.1 and a temperature of below about 95.degree. F. (35.degree. C.).

Abstract: A process for making a preserve from unripe, fruit which includes a first stage of subjecting the unripe fruit to contact with table salt, a second stage of immersing the fruit in vinegar, and a third stage of immersing the fruit in vegetable oil.

Abstract: The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally acidifying the juices; removing off-flavor precursors from the juice; and removing a methylene chloride extractable volatiles fraction containing off-flavor materials from the juice. The present invention also involves sweet juices from the fruit of the Cucurbitaceae family comprising less than about 100 ppm (dry basis) methionine, and from about 0.1% to about 15% (dry basis) sweet terpene glycoside.

Abstract: Carrot juice is produced by crushing or chopping carrots while spraying them with an aqueous solution of citric acid or lemon juice such that the sprayed amount of citric acid is 0.05-0.5 weight % of the carrots being crushed or chopped, effecting inactivation of enzymes by heating the crushed or chopped carrots, and squeezing the heated carrots to collect juice by means of a counter-rotation twin-screw extruder.

Abstract: A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

Abstract: A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.

Abstract: A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.

Abstract: Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5.

Abstract: Beverages such as orange juice are stably clouded by the suspension of soy protein particles therein. A new procedure is provided to cause such suspension, in which pectin prevents suspended protein particles from aggregating to the point of settling out.

Abstract: A method for preserving a harvested crop product contained in a storage enclosure. The method involves introducing carbon dioxide and ammonia gases into the storage enclosure to form an ammonium carbonate salt on the moist surfaces of the crop product. The ammonium carbonate salt exhibits pesticidal activity, and is effective for inhibiting fungus growth and preventing spoilage of the crop product.

Abstract: A substantially toxic-free feed is obtained by maintaining the oil-bearing materials in acid reagents for about 5 minutes to hydrolyze glucosinolates to carbon dioxide and ammonia. The ammonia and carbon dioxide are subsequently stripped therefrom.

Abstract: A method for improving a prepared food product of the type with ground field corn, includes grinding mature sweet corn to produce ground sweet corn and substituting that ground sweet corn for at least a portion of the ground field corn ingredient of the food product. The food product is then prepared in the usual manner with the mature ground sweet corn. The invention is directed to the improved prepared food product, as well as to the method of preparing it.The method of the invention is applicable for enhancing both human food products as well as various pet food products.

Abstract: A method of producing non-hygroscopic solids from aqueous food solutions of sugars and proteins by mixing an aqueous solution which contains at least 45 weight percent solids comprising at least 20 percent of protein or sugar or mixtures thereof with additives comprising calcium oxide or hydroxide and a soluble phosphate. The resultant mixture is then dried by evaporation to reduce its moisture content to less than twelve weight percent. Depending on the intended use of the product, the mixture can be formed or shaped into the desired form and then dried, or the mixture can be dried and comminuted to produce a free-flowing granular product.

Abstract: A short-time, low-pollution method of preparing masa flour is provided which yields flour equivalent to conventionally fabricated masas with a total processing time significantly less than prior techniques. The procedure preferably comprises subjecting alkali-treated, debranned and moisturized grain (e.g., corn) to near infrared radiation in order to partially cook the grain. The grain can then be milled to desired particle size specifications. Masa prepared in accordance with the invention may be produced in as little as one-half hour, as compared with prior methods involving many hours of preparation time. The preferred alkali treatment of the grain prior to infrared processing substantially reduces pollution inherent in prior art methods.

Abstract: The present invention is directed to a method for treatment of soapstock obtained by alkali refining of fats to provide a fluid, uniform, pumpable animal feed product. In the method, a raw soapstock is provided. The soapstock is pretreated by adding a strong, soluble base to the soapstock. Propionic acid is then added to the pretreated soapstock and the pH is adjusted to provide an acidified soapstock. With soapstocks having low gum levels, a fluid, uniform, pumpable product is provided without further treatment. At higher gum levels, the pretreated soapstock and/or the acidified soapstock is heated to a predetermined temperature to provide the fluid, uniform, pumpable product.

Abstract: A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor, followed by a treatment with ClO.sub.2 in an acid medium, treatment with H.sub.2 O.sub.2 in a basic medium, and again treatment with ClO.sub.2 in an acid medium, said processing steps being carried out for such a period and with such an intensity that substantially all lignin is removed, that the final product is obtained with great whiteness and purity, thereby making the product suitable for the intended purpose.

Abstract: The present invention is directed to a method for treatment of soapstock obtained by alkali refining of fats to provide a fluid, uniform, pumpable animal feed product. In the method, a raw soapstock is provided. Propionic acid is added to the raw soapstock and the pH is adjusted to provide an acidified soapstock. With soapstocks having low gum levels, a fluid, uniform, pumpable product is provided without further treatment. At higher gum levels, the acidified soapstock is heated to a predetermined temperature to provide the fluid, uniform, pumpable product.

Abstract: The invention relates to a mineral salt-free total protein degradation product whose production and use is as a meat flavor precursor and protein source especially in animal feed. By mineral acid hydrolysis, a protein material, preferably from keratin, is obtained with subsequent electrolytic neutralization and reduction.

Abstract: A method of controlling consumption of animal feed is disclosed which is capable of limiting consumption to a desired level per animal without the use of special equipment or additional labor for this purpose. The feed composition includes a basal supplement containing an effective amount of sodium hydroxide to control consumption of the feed composition to the desired level.

Abstract: The effect of different chemical treatments applied to barley straws, timothy and alfalfa hays were determined. Treatments consisted of four concentrations of hydrogen peroxide (3%, 5%, 7% and 9%) in combination with 4% ethanolamine with or without the addition of sodium hydroxide, which was added to increase the pH. The ability of each treatment to improve the nutritive value of the forage and their effect on rumen function was ascertained.

Abstract: Disclosed is a method of making freeze-dried rice comprising boiling rice in water which contains acetic acid and sodium chloride and freeze-drying the boiled rice.

Abstract: An extremely white water absorbent fiber having a high percentage of total dietary fiber and hemicellulose and a low concentration of lignin and silica is disclosed. The dietary fiber is formed by subjecting ground oat hulls to an alkaline digestion at elevated temperatures and pressures. The digested oat hulls are then filtered, neutralized and bleached to form the desired end product. The formed fibers are comparable or better than fibers formed by digestion of wood products. These fibers can be added in high concentrations to bakery products, particularly bread, without imparting a gritty feel to the bread or causing significant discoloration of the bread.

Abstract: A synergistic combination of high-shear mechanical disruption and alkali pretreatment in a high solids reaction mixture constitutes a significant improvement in the alkaline peroxide treatment of lignocellulosic materials. The simultaneous application of these conditions greatly reduces the amounts of reagents otherwise required, and also eliminates the waste stream of liquid byproducts. Suitable sources of substrate treatable by this process include nonwoody plant parts, crop residues, and agricultural byproducts. The products of this treatment are nontoxic and characterized by high cellulose availability. These products are thereby useful as carbohydrate sources in ruminant feeds, as microbial feedstocks, and as sources of dietary fiber for humans and other monogastrics.

Abstract: The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230.degree. F. to 270.degree. F.

Abstract: A method is disclosed for treating a lignocellulosic substrate in order to imrpove its nutritive value wherein a plant substrate is treated with a sufficient amount of an alkaline material and hydrogen peroxide, or a compound capable of generating hydrogen peroxide, for a sufficient period of time and the reaction mass is extruded to produce a product having increased nutrient availability.

Abstract: A feed intake limitor includes the use of calcium hydroxide to limit intake of a feed supplement. The calcium hydroxide is incorporated into the feed supplement in an amount that effectively limits intake of the feed supplement.

Abstract: A method of controlling consumption of animal feed is disclosed which is capable of limiting consumption to a desired level per animal without the use of special equipment or additional labor for this purpose. The feed composition includes a basal ration containing an effective amount of sodium hydroxide to control consumption of the feed composition to the desired level.