Abstract: A method and apparatus for producing a concentrated extract from an ice crystal-fluid solution by suction separation of the ice crystal solvent. A multiple compartment drum is rotatably mounted within a tank containing the solution, a filter medium covering the compartments. A vacuum source selectively creates a suction in the compartments to draw the solution through the filter medium, the ice crystals remaining on the filter medium and the fluid passing into the compartments. The ice crystals are scraped from the filter medium and the fluid is recycled for further processing.

Abstract: A hydrolyzed protein based on casein is prepared utilizing a process wherein casein as a solid is treated with sodium or potassium hydroxide in the presence of a limited amount of water. The amount of water utilized is insufficient to solubilize the casein such that at all times the casein and/or the hydrolyzed protein produced therefrom is present as a solid in an appropriate reaction vessel. The hydrolyzed protein is used as an additive to certain flesh containing food items as for instance seafood type products.

Abstract: Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.

Abstract: A particulate food acidulant is prepared by plating lactic acid onto particulate calcium lactate carrier and then encapsulating said carrier and acid with a molten edible lipid.

Abstract: A process of preparing a collagen gel to be extruded into a collagen sausage casing of improved clarity or translucency is disclosed. The process comprises the treatment of buffered hide corium with a solution containing 2% to 5% glycerine, 0.5% to 3% hydrogen peroxide and from 25 to 70 parts per million of ferrous ion.

Abstract: Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in microwave ovens comprise coating ingredients and at least one additional salt ingredient. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate.

Abstract: The present invention resides broadly in a method for applying water soluble coatings to highly water soluble core particles selected from the group consisting of sugar, salt, yeast, and solid acidulants, comprising the steps of selecting core particles of fine particle size such that a preponderance of the particles pass through a 16 mesh screen, U.S.

Abstract: A particulate food acidulant composed of lactic acid plated onto a calcium lactate carrier, and a lipid coating encapsulating the carrier and acid.

Abstract: The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

Abstract: The present invention resides broadly in a method for applying water soluble coatings to highly water soluble core particles selected from the group consisting of sugar, salt, yeast, and solid acidulants, comprising the steps of selecting core particles of fine particle size such that a preponderance of the particles pass through a 16 mesh screen, U.S.

Abstract: Droplets of an aqueous, flour-based batter are deep fat fried in vegetable oil. These particles are used as a component of a coating mix which is designed to impart a fried taste, texture and appearance to baked foodstuffs.

Abstract: An extender for fermented sausage products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product, including the properties of reducing the product's pH and water activity.

Abstract: An extender for comminuted meat products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product including binding, emulsifying and flavor enhancement.

Abstract: An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle.

Abstract: A method for coloring fish flesh. An aqueous solution of a food dye is introduced into the flesh by injection via an array of a plurality of hypodermic needles. The flesh containing the injected dye is aged for a period of at least about two days thereby allowing the dye to diffuse through the flesh and produce a substantially even hue therethroughout.

Abstract: This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials:(1) ascorbic acid and/or the sodium or potassium salts thereof;(2) citric acid and/or the sodium or potassium salts thereof;(3) sodium or potassium carbonate; and(4) sulfite, bisulfite or metabisulfite of sodium or potassium.These materials represent a synergistic combination which preserves the color and freshness of these products for a surprisingly long period of time.

Abstract: A dry food mix including principally dehydrated ground mung bean sprouts and method of producing same. The sprouts are harvested upon three days growth with the outer seed coat being removed therefrom. The sprouts are coated with a water solution including tomato and hydrolyzed plant protein. The coated sprouts are dehydrated to a moisture content of approximately 5 percent and subsequently ground and dry blended with a mix. The mix is varied to produce mung bean burger mix, mung bean instant soup and mung bean protein drink.

Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.

Abstract: A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.

Abstract: Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is preferably accomplished by agglomerating finely comminuted protein particles with binder in a heating step.

Abstract: The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.

Abstract: A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.

Abstract: The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.

Abstract: A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a reducing sugar alkylated in the C-1 position, a specific example of which is a methylglucoside, into the meat product before cooking for consumption. The alkylated reducing sugar can be introduced either as a constituent of the curing pickle or can be separately delivered into the meat prior to cooking.

Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.

Abstract: This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials:(1) ascorbic acid and/or the sodium or potassium salts thereof;(2) citric acid and/or the sodium or potassium salts thereof;(3) sodium or potassium carbonate; and(4) sulfite, bisulfite or metabisulfite of sodium or potassium.These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time.

Abstract: A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise applying to the external surfaces of the resulting slices, after completion of said nitrite-curing and before cooking, a treating solution containing a tocopherol, liquid smoke and reducing sugar.

Abstract: Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Abstract: Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Abstract: A nutritionally enriched and stabilized meat product is prepared by introducing an aqueous colloidal dispersion of insoluble animal protein particles and a binder which sets up at cooking temperatures into the tissue structure of a solid animal meat mass, preferably of the same species. The process can be used to upgrade low quality meat cuts, to increase the yield of meat products, to increase the total protein base of meat products and to reduce cooking losses.

Abstract: A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.

Abstract: A matrix for incorporating titanium dioxide into extruded plant protein extenders for natural meat products is disclosed. In particular, this matrix made from vegetable protein is useful for incorporating TiO.sub.2 tracer in extruded plant protein extenders in such a way that there will be reduced optical contrast with natural ground meat fibers.

Abstract: A fish meat-like flaky food is obtained by treating a granular vegetable protein with warm water containing an alkaline earth metal salt, molding the treated granular vegetable protein to a flake, washing and dehydrating the flake, and seasoning the flake. As the alkaline earth metal salt, there are used calcium or magnesium salts of sulfuric acid, hydrochloric acid, phosphoric acids and organic acids.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

Abstract: The emulsifying and water binding properties of sausage, as well as the nutritional characteristics of sausage products, are improved by incorporating therein, as a partial replacement for sodium chloride, a salt system comprising calcium or sodium gluconate in combination with an alkaline phosphate.

Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.

Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

Abstract: The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40.degree. F.

Abstract: A roasted chicken coating mix is provided which imparts to a coated and baked poultry, the taste, texture and appearance of a roasted and basted poultry. This mix is of a controlled particle size and contains critical amounts of specific types of gelatin, shortening, dextrin and starch.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

Abstract: A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bactericidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever renewed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.

Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.

Abstract: A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0).The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150.degree.-200.degree. C. and 80-120.degree. C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.

Abstract: A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.

Abstract: The invention comprises a composition in pliable sheet form for wrapping a foodstuff to provide an edible coating and a fried appearance, taste and texture upon baking comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix. The invention also includes a method of baking a foodstuff comprising wrapping said foodstuff in said sheet material and baking the same.

Abstract: Comminuted meats can be effectively bound using a blend of water soluble protein-containing material, such as alkali metal caseinates, and a hydrocolloid. Preferably, the blend also includes a byproduct resulting from the concentration of whey protein from whey. The products are effective meat binders for comminuted meats and particularly non-specific loaves.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic water-soluble salts thereof in combination with minor amounts of sodium nitrite.

Abstract: A smoked fish product, which inhibits the growth of Clostridium botulinum and the production of enterotoxin during storage of the smoked fish, containing an alkali metal nitrite salt and a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium, and manganese salts thereof.