Abstract: A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about 0.80 to about 0.85. The process entails immersing blueberries in two baths, the first of sugar syrup and the second containing an aqueous food acid. Following removal from the baths, the blueberries are rinsed and then dried with hot air at a temperature effective for pasteurization.

Abstract: A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

Abstract: The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes.

Abstract: A method and device for thermal drying of a solid product in small pieces utilizing a first contact element and a second contact element between which a layer of the solid product can be brought into contact. The first contact element and, opposed thereto, the second contact element, are arranged so that at least one contact element is heated comprising a heat source forming part and at least one of the contact elements is gas permeable.

Abstract: A method for preparing a natural product including crushing and dejuicing muscadine grapes. The method includes breaking down the pulp of the crushed and dejuiced muscadines through heating the pomice and enzymatic action through a predetermined period. The method further includes removing the broken down pulp from the pomice. The method further includes placing the skins and seeds of the extruded pulp into net bags and closing the bags and placing the bags in a dryer at an elevated temperature and drying the contents of the bags to a predetermined moisture. The method further includes bagging the dried material and storing the food-grade containers in a room at a predetermined temperature and finely grinding the dried material.

Abstract: A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from ¼ inch to ⅜ inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22%-25% prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 22%-30% (preferably 23%-25%) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract: A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in breads and other baked products, replacing part of the grain flour conventionally used.

Abstract: A composition comprising a dry, clarified, water-soluble, konjac-derived glucomannan substantially free of insoluble impurities, having a nitrogen content of not greater than about 0.25 wt %, which has a turbidity potential as a 1.0% aqueous sol of not greater than about 20 turbidity units, as measured by the Formazin Turbidity Standard, as well as gels thereof; and methods for the preparation of the foregoing.

Abstract: A pet foodstuff and treatment method for reducing the incidence of dental canes in non-human animals is provided. The treatment method includes orally administering the xylitol by allowing the pet to consume the xylitol containing foodstuff in an effective amount. The pet foodstuff is composed of an effective amount of xylitol and an edible pet food. The xylitol may be present as a coating or in bulk.

Abstract: The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx. The base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form. Then, with addition of seasoning and flavoring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5 is achieved.

Abstract: A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.

Abstract: A food composition containing from about 80 to about 98 parts by weight of a first plant material derived from fruit and/or vegetable juices, from about 1 to about 10 parts by weight of a second plant material derived from fruit and/or vegetable fiber, and from about 1 to about 10 parts by weight of enzyme material selected from the group consisting of amylase, protease, lipase, cellulase, and mixtures thereof. Preferably, the first and second materials are each dried before being combined, and the enzyme material is derived from at least one species of Aspergillus mold.

Abstract: A non-liquid particulate fruit product and method for its manufacture which has a natural fruit flavor and which can be formed in desired configurations and sizes is described. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

Abstract: A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The method comprises the steps of increasing the moisture content of a quantity of raisins is increased to yield a quantity of hydrated raisins; applying a coat of glycerin to the hydrated raisins to yield a quantity of coated raisins; forming a six foot high column of the coated raisins inside of a heated vessel with an excess of glycerin; keeping the coated raisins inside the heated vessel for approximately sixteen hours; and periodically mixing the coated raisins with the excess glycerin during the sixteen hour period.

Abstract: A process for dehydrating vegetable products that are free of preservatives and chemicals, high in nutrient content, and have an improved taste and appearance is disclosed. In accordance with the present invention, whole, raw vegetables are first precooked with microwave energy for about 20 to about 60 seconds. After precooking, the vegetables are cut, ground, shaped, pressed, riced or rolled into a desired form, including, for example, chunks, crunches, strips, slices, chips, patties, flakes or powders. The vegetables are then dehydrated in the temperature range of about 130.degree. F. to about 195.degree. F. to a moisture content of less than 8%. The dehydrated vegetable products can then be reconstituted using hot or cold liquid or eaten directly as a finger food snack.

Abstract: The present invention provides a process for obtaining a dehydrated plants, by blanching the chopped plant and subsequently drying the chopped plant until its moisture content is less than 3%. The product retains its natural color and has low microbial content.

Abstract: Value-added, restructured fruit and vegetable products made from bulk-processed ingredients are taught. The restructured fruit and vegetable products are to be eaten out-of-hand as confectionery items or incorporated into baked, canned and/or frozen foods, such as cereals, cookies, cakes, fruit cocktails and ice creams. Processing methods involving twin-screw extrusion used to obtain the restructured fruit and vegetable products are also taught.

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 process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Abstract: Dehydrated vegetable pieces having incorporated therein a mixture of sodium chloride of concentrations of at least 2% and an alkali metal carboxylate at a concentration of 1 to 4%.

Abstract: A vacuum microwave dehydration process for drying fresh mango and pineapple fruit pieces at low temperatures which results in a product with a "fresh", uncooked flavor and a unique crunchy texture with little or no shrinkage which can not be achieved through conventional air drying.

Abstract: The new nutritional powder composition of the invention is a blend of natural food and herbal products which is compounded in dry form into a green nutritional powder mixture which is readily soluble in a fluid for ingestion by humans. When digested, the mixture provides users with an energy boost and associated feelings of well being when the mixture is taken as part of a regular regimen to supplement normal nutritional intakes and to supplement any therapeutic processes to which the users may be subject.

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 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: Process for dehydrating tubers in order to obtain a storable imperishable food product, and a food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; optionally cutting the tubes in slices; immersing the tubers in a solution of sodium hypochlorite or acetic acid or ethyl alcohol; and exposing the tubers to a drying process by applying a hot air flow. The food product obtained by the process has a water content of 10-30% by weight.

Abstract: Vegetables or macerated vegetables were washed with water passed through ion-exchange resins capable of removing NO.sub.3 - and NO.sub.2 -ions to remove nitrate nitrogen harmful to human body, then pulverized by freeze-drying. Then, powdered vegetable juice is obtained by adding components effective for healthy life thereto.

Abstract: In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The solubilization or disintegration of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecylsulfate (SDS).

Abstract: A method of coating unpopped popcorn kernels for enhanced flavor impact is provided. According to one application, an aqueous-based adhesive composition is applied to unpopped popcorn kernels and a dry flavorant composition is added. Preferably, excessive moisture is dried from the kernels. A flavorant facilitator is then applied to provide enhanced flavor impact. A coated, unpopped popcorn product, capable of being popped in a microwave oven in the absence of added oil or fat to advantage, is also provided.

Abstract: A composition of natural and herbal products which may be compounded in dry form into a mixture which is readily soluble in a fluid for ingestion by humans. When digested, the mixture provides users with an energy boost and associated feelings of well being when the mixture is taken as part of a regular regimen to supplement normal nutritional intakes and to supplement any therapeutic processes to which the users may be subject.

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: The present invention is directed to a process of preparing and/or preserving a partially dehydrated vegetable which is capable of being preserved at or about freezer temperatures, and the product produced thereby.

Abstract: A method of reducing an equilibrium relative humidity level in an edible product comprising:applying a solution, incorporating a first humectant in a liquid form to the product whereby at least a part of the first humectant is absorbed into the edible product;applying a second humectant in a solid form to the product so as the second humectant absorbs residual moisture and is itself absorbed into the product; andwherein both the first and second humectants are effective in reducing the equilibrium relative humidity of the product to a predetermined level.

Abstract: A fibrous and granular konjak prepared from solidified konjak that can be suitably used as a material of processed foods or as a dietary food by itself is provided. If used for processed foods, it can give rise to any intended flavor and taste. A fibrous and granular konjak product is prepared by crushing a kneaded and solidified mixture of konjak roots and lime. It consists of granular and fibrous pieces that are about less than 6 mm long and contain 5 to 10% moisture.

Abstract: The present invention is a composition and a method for its manufacture, from fruit of the genus Actinidia. Compositions according to the present invention often exhibit an unusual characteristic in that they undergo a viscosity increase when subjected to a shearing force, or a combination of shearing and aeration. The composition, possesses differences with comparable compositions obtained by other fruit products and thus represents a useful alternative thereto. However, the unusual property of viscosity increase makes the composition suitable as a replacement for many dairy products. Disclosed are several examples of the use of a composition in this role including its use in the preparation of non-dairy food products, including mayonnaise and a soft serve ice-cream product, which emulates dairy equivalents.

Abstract: A process for preparing a food supplement is disclosed. In the first step of this process, at least two different food materials are juiced either together or separately to provide a juice fraction and a fiber fraction. The juice fraction is dried to produce a powder. The fiber fraction is dried. Thereafter, from about 80 to about 98 parts of the dried juice fraction, from about 1 to about 10 parts of the dried fiber fraction, and from about 1 to about 10 parts of a specified mixture of enzymes is mixed to provide the supplement.

Abstract: Dehydrated vegetables are prepared by preparing the vegetables, holding them for a time and at a temperature to activate the endogenous pectinmethylesterase, blanching and drying.

Abstract: Vitamin augmented rice composites and methods include ground rice, vitamin, a binding agent, a cross-linking agent for setting the binding agent, an antioxidant, a moisture barrier agent and an aqueous agent. The binding agent is most preferably algin, the cross-linking agent is most preferably a calcium source, the vitamin is most preferably vitamin A, the antioxidant is most preferably vitamin E, the moisture barrier agent is most preferably lard, and the aqueous agent is most preferably water.

Abstract: A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25 % hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of making the natural carob fiber includes the step of pressing waste pulp obtained from a step of extracting sugars from carob pulp.

Abstract: A method for making hydrated rice by preparing in a first stage a hydrated rice of a water content of 38 to 115 parts by weight of water to 100 parts by weight of rice, using hot water, steam and/or steam under pressure, subjecting the resulting hydrated rice to refrigeration or/and freezing, and making the rice further absorb water at a second stage, whereby the total water absorption is 72 to 130 parts by weight to 100 parts by weight of water. The rice grains of the highly hydrated rice are ungelatinized.When attempting to prepare a highly hydrated rice, a certain degree of gelatinization of the surface conventionally cannot be avoided, so that the taste is deteriorated and the occurrence of gelatinization makes the handling difficult.The highly water absorbed rice of the present invention, even after being cooked and heated, has a hard surface and soft interior, providing a delicious taste, so that the rice turns into tasty boiled rice. If freeze dried, the rice turns into excellent instant rice.

Abstract: A dehydrated particulate food product is made by preparing an aqueous mixture containing albumen and a food acid and combining and mixing the aqueous mixture with a fat in amounts sufficient to obtain an emulsion containing albumen and fat in a ratio of between 0.14:1 and 1.5:1 and having a pH below 5. The emulsion is homogenized and then dehydrated.

Abstract: A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30.degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.

Abstract: Vegetable meal compositions having high-rumen bypass potentials for use in the feeding of ruminant animals, and a method for producing the compositions are claimed. The claimed compositions comprise a protein meal and low levels of zinc ions, with the zinc ions being present in an amount sufficient to provide about 0.003-0.008 parts zinc ions per part of protein in the meal. The composition has a rumen bypass potential, as measured by the "Percent of Total Protein that is Available and Undegraded", or "% AUN", of not less than about 30. The method for producing the composition comprises treating the meals with low levels of zinc ions and heating the mixture under moist heat conditions.

Abstract: A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting while the vessel is evacuated, effecting a primary drying followed by the injection of an inert gas thereinto, crushing the rootcrop, spraying a synergist onto the crushed mass, spraying a drying distillation liquid thereonto, effecting a secondary drying of the resulting mass and mixing the dried mass to a dispersed state.

Abstract: A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.

Abstract: Powders of plant green juice having an improved stability and tastiness which are storable for a long period of time, characterized in that said powders comprise:(a) dry powders of the plant green juice obtained by squeezing fresh raw edible green plants and(b) a water-soluble alkaline naturally occurring mineral mixture dispersed uniformly in said dry powder,and the pH of a dispersion at the time of dispersing in water falls into a range of 6.2-9.5. The powders can be produced by adding a water-soluble alkaline naturally occurring mineral mixture to a plant green juice obtained by squeezing fresh raw edible green plants thereby to adjust the pH of said plant green juice to be a range of 6-9 and then spray-drying or lyophilizing the green juice.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: The subject invention relates to a natural sweetening composition comprising:(a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, S. taiwaniana or mixtures thereof; and(b) sugar, wherein said sugar is selected fructose, sucrose, glucose or mixtures thereof; and wherein the ratio of the sweet juice to the sugar is from about 1:1 to about 1:5. An edible acid and/or an edible salt can be added to the composition to improve the flavor. A beverage comprising an effective amount of a flavoring system and a sweetening composition is also claimed. These beverages are reduced calorie and can be supplemented with vitamins and minerals.

Abstract: Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.

Abstract: Garlic, onion or like bulb vegetables are whisked in an appropriate quantity of water to obtain an intermediate product having the consistency of a very fluid cream which is subsequently subjected to freeze drying. The product obtained, ground to a powder, subsequently reconstituted with pre-selected comestible liquids, has been found to possess the properties of the starting bulbs but did not have the offensive day-after effect.