Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

Abstract: Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.

Abstract: A composition for preserving a meat product obtained from slaughtered animals. The meat product is preserved by inhibiting the growth of undesired microorganisms, while the organoleptic features of the meat are retained. The preserving composition comprises a quantity of alkyl (C.sub.1 -C.sub.4) esters of p-hydroxybenzoic acid in aqueous solution present in an amount effective to inhibit the growth of the undesired microorganisms. The aqueous solution also contains at least partially dextrinized flour as a film forming agent.

Abstract: The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for releasably retaining the flavoring materials in position on the outer surface portion of the rod during preparation of the food item. In one preferred embodiment of the present invention, the flavoring materials are releasably bound to the outer surface of the rod by a binder consisting essentially of partially hydrogenated cotton seed oil, partially hydrogenated soybean oil and soybean lecithin. In a further embodiment of the invention, a protective sheath is provided that covers the rod during insertion into the food item.

Abstract: A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF in less gelled condition.

Abstract: An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has been added under the conditions of: Log(Hr)+0.0333 Temp.gtoreq.2.4, wherein Log(Hr) represents the common logarithm (to base ten) value of a soaking time (hours), and Temp represents a soaking temperature (.degree.C.); and then crushing the soybeans.

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: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.

Abstract: Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.

Abstract: A method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, determining the ratio between these weights, comparing that ratio with a target ratio, and adjusting the time that the needles penetrate the meat product so that the next meat product will have its weight ratio adjusted towards the target ratio if a variance with target ratio exists with respect to the first injected meat product.

Abstract: A process for producing a meat analogue comprising the steps of liquefying whole vegetables being about 70% to about 99% water, thereby eliminating the need for added water, and blending the liquefied whole vegetables with animal meat to form a blended beef block.

Abstract: Edible foodstuff wrapping foil comprises collagen wherein the foil contains finely powdered spices as an integral ingredient.

Abstract: A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30.degree. C. to about 45.degree. C.; and then agitating the meat. The agitating step can comprise mixing and tumbling of the meat. The final meat product can be produced by stuffing the meat into a mold and then cooking.

Abstract: The method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase comprises the further addition of phosphate (optional) and sodium chloride, with a subsequent temperature treatment. Hereby the cohesion and hardness of the restructured raw meat is improved, and it can be sold as a refrigerated meat product.

Abstract: A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating the pieces with a high hydrostatic pressure, injecting brine into the pressure treated pieces of pig muscles, tumbling, filling in moulds or casings, cooking and cooling the pig muscles. Cooking yield without negatively affecting the texture is improved.

Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.

Abstract: Therapeutic treatment as well as prophylactic measures are provided by topical application of compositions containing an aryl 2-acetoxyethanoic acid to eradicate or prevent the development of axillary foul odor, foot malodor and other body odors, e.g. scalp, and skin, nail and follicular infections caused by microorganisms. The compositions are antimicrobial against several organisms that infect the skin and are specifically effective against P. acnes. The compositions are therapeutically effective against folliculitis and perifolliculitis and are useful for other skin lesions, nail and mucosal infections such as impetigo, seborrheic dermatitis, erythrasma and trichomycosis axillaris, associated with or caused by microorganisms. The therapeutic effect of the composition may be synergized or amplified by incorporating a cosmetic or dermatologic agent into the formulation for topical treatment of cosmetic and dermatologic indications.

Abstract: A method of disinfection of foodstuff involving the use of hydrogen peroxide in combination with anti-microbial agents selected from the group consisting of benzoic acid, and phosphoric acid, at low concentration, to substantially reduce the microbial count in food-related application.

Abstract: A system for cleansing brine used in a chilling circuit has a used brine receiving tank in fluid communication with the chilling circuit. A membrane or like filtration unit is in fluid communication with the used brine tank and removes particles having a molecular weight of greater than approximately 200 from the brine. A cleansed brine storage tank is in fluid communication with the filtration unit and the chilling circuit. The cleansed brine tank holds the brine after it has been cleansed by the filtration unit until it can be resupplied to the chilling circuit.

Abstract: A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking or charring of the food product to or on a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, e.g. a plasma protein, and optionally a gum or browning agent, and a flavorant.

Abstract: An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

Abstract: A partially denatured whey protein product with a protein content of 65-95% by weight relative to the dry matter, a protein denaturization level of 55-80%, and a mean particle size in the range from 30 to 60 .mu.m, in particular 40-50 .mu.m. The product is suitable for use in foods as an additive with an emulsifying action and good organoleptic properties, particularly in cold-prepared emulsions.

Abstract: A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue;a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.

Abstract: An encapsulated powdered cooked cured-meat pigment (PCCMP) is provided herein. Such pigment comprises a mononitric oxide complex of protoporphyrin (IX) Fe (II) compound derived from red blood cells, or from a hemin intermediate, or from a derivative thereof. The pigment is encapsulated within a treating mixture consisting of: (i) a carbohydrate-based wall material selected from the group consisting starch, modified starches, a starch polymer, a starch derivative, maltodextrins, starch products, chitinous compounds, .beta.-cyclodextrin and modified .beta.-cyclodextrin; (ii) a binding agent selected from the group consisting of gums and glycerin; and (iii) an additional agent comprising a reducing agent, a sequestrant or mixtures thereof.

Abstract: A method of producing a browning liquid product by pyrolyzing sugars and starches. The browning liquid imparts a brown, smoked color to a cooked foodstuff without imparting an undesirable strong smoked flavor to the foodstuff.

Abstract: An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower, and composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. This food additive is useful as a dispersant, a protein stabilizer, a modifier, and/or a foaming agent for food. Food containing the food additive is also disclosed.

Abstract: A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which includes a two-step aging process. The resulting kimchi-like food is crisp, full-flavored, and sour, and maintains these qualities through long-term storage.

Abstract: The invention relates to a process for producing a liquid product for coloring and flavoring a foodstuff by pyrolyzing sugars and starches. The liquid product is useful for imparting a brown smoked color to a foodstuff without adding undesired strong smoked flavors to the foodstuff.

Abstract: This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0.5 and 5.0%, by weight, oat bran and betwen 0.3 and 3.0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.

Abstract: Novel protein partial degradation products obtainable from grain proteins such as wheat protein, maize protein, soya bean protein, etc., by specific degradation treatments, which are useful as a quality-improving agent for various food stuffs, a surface active agent, a dispersing agent for particles, etc.

Abstract: Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the meat for at least a time sufficient to remove free unbound water from the meat. The coating containing free unbound water obtained from the meat subsequently may be removed from the meat.

Abstract: A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: The rate of color development in fish flesh is dramatically accelerated by injecting the fish flesh with a first aqueous solution of the dye, lecithin with which to emulsify the fatty oils of the fish flesh, and a food grade salt; and then ageing the injected fish flesh by soaking it in a second solution of the dye and the salt, with the salt being dissolved in the second solution in such a lower concentration, relative to the concentration of the salt in the first solution, to generate an osmotic pressure differential between the respective first and second solutions, which will diffuse the dye throughout the flesh and produce a substantially even hue therethroughout in about 20-28 hours.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of the weight of the gelling material and the amount of the casein protein being from about 1 to about 10 percent by weight of the weight of the gelling material.

Abstract: The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

Abstract: A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.

Abstract: A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs.

Abstract: A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.

Abstract: There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation materials, low calorie sugars and/or oils and fats is/are replaced with polyfructan.

Abstract: The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the fat in muscle meat. A first step is achieved by dissolving and removing fat and myosin from the muscle meat, thereby leaving a matrix of muscle fixers. By marinating the meat in a brine, water is introduced into the matrix, much as a dry sponge soak up water. Then, the meat is further processed by cooking it to entrap the water within the meat by closing and sealing the fiber of the matrix over it. The inventive process includes a preparation of a "bag" of ingredients which may be dropped simultaneously into a processing vat filled with water, as opposed to a system where the processing ingredients are added one at a time, in a prescribed sequence and time program. Among other things in the bag of ingredients, perhaps, the most important are isolated soy protein and carrageenan.

Abstract: The present invention relates to a method for preparation of plasma powder characterized by catalytic treatment of plasma with colloidal silica and subsequent powdering of the plasma. The plasma powder thus obtained by the present invention is substantially free of malodorous substances.

Abstract: Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.

Abstract: A preserving agent for fresh marine product comprising (A) at least one salt selected from the group consisting of chlorates, chlorites and hypochlorites; (B) iron powder; and (C) at least one oxide selected from the group consisting of ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide and manganese oxide and a method of preserving fresh marine products using the preserving agent;a method for preserving crustaceans which comprises putting crustaceans into a container, covering the container, and quickly adjusting the oxygen concentration within the container to 0.

Abstract: An apparatus and method are provided for injecting bacon bellies or the like with a brine solution or other treatment fluid. A parameter of the belly or the like to be injected is determined at a location upstream of the injection site. This parameter is used to vary the amount of brine or the like which is injected into the belly or the like. By this approach, the quantity of fluid injected is tailored to the particular belly being injected, which achieves an improvement in the extent that bellies being processed deviate from a target fluid pickup value.