Abstract: The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog.Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.

Abstract: Porous modified gelatinized cereal flour that has high swelling property in cold water, high solubility and good digestability and which is useful as a fragrance adsorbent or an emulsion stabilizer. Also disclosed is a process for producing such porous gelatinized cereal flour which comprises adding water to a cereal flour containing starch as a principal component, heating said flour to gelatinize it, adding an alcohol to the gelatinized flour, and freeze-drying the same.

Abstract: The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the coagulating temperature of the glucomannan. Because this acidic material is covered with a wall, when alkali is added to the mixture which is then heated, the glucomannan is coagulated. Then, the wall of the encapsulated material is melted by heating to liberate acid, neutralizing the alkaline substance, and producing a slightly alkaline, neutral or acidic glucomannan coagulated product. Further, although the glucomannan coagulated product has a water- releasing property, this can be reduced by adding other natural polysaccharides. Also, a decrease of elasticity caused by neutralization can be eliminated by adding food cellulose.

Abstract: A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300.degree. F. (150.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.). The starch jellies made in accordance with the present invention have substantially the same organoleptic and water retention characteristics as conventional starch jellies.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

Abstract: A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.

Abstract: A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high fructose corn syrup and a crystalline sweetener comprised of fructose. The cooked mixture is deposited in a plurality of molds and allowed to set to yield gel pieces which can then be packaged in bulk. The use of high fructose corn syrup and a crystalline fructose sweetener yields gel pieces which have excellent resistance to adhesion to hard surface molds and/or one another when packaged in bulk even over a long period of time at elevated storage temperatures.

Abstract: Amylase treated granular starches provide a microporous matrix material adapted for absorption and releasable containment of functional compositions. The microporous starch granules are chemically derivatized to enhance absorptive and structural properties. Absorbed functional substances are released from the microporous starch matrix under the influence of mechanical compression, by diffusion into a surrounding fluid or as a result of degradation of the granular starch matrix.

Abstract: The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97-60: 3-40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97-60: 3-40. In both cases the ratio of starch to protein lies between 97-70: 3-30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.

Abstract: A method of preparing edible food product mixes that ordinarily require chemically cross-linked starch by preparing them from a major amount of Pontiac potato starch which has not been chemically cross-linked.

Abstract: The present invention relates to dextrin-based food-grade adhesives containing minor amounts of xanthan, or carboxymethylcellulose or combinations thereof. The present invention also relates to a process for coating a comestible substrate with dextrin-based food-grade adhesives including a minor proportion of one of the group consisting of xanthan, carboxymethylcellulose; or, combinations thereof. The adhesives of the present invention show substantially increased adhesion relative to corresponding dextrin-based adhesives lacking in the minor proportions of the above mentioned gums. The present invention holds special advantages in the manufacture of oil roasted nut meat products having spiced coatings by reducing the amount of such coatings that is lost to the oil during roasting. An improved process for producing oil roasted nut meats, which process reduces the amount of flavored coating lost to the oil during roasting, is also disclosed.

Abstract: A dry powder stabilizing agent useful for suspending cocoa solids in dry mix instant chocolate drink formulations that are reconstituted with hot water. The stabilizing agent is a coprocessed, codried powdered composition containing colloidal microcrystalline cellulose, a minor amount of starch, and a non-thickening water-soluble diluent such as maltodextrin, whey or non-fat dry milk.

Abstract: A method for making a beverage clouding agent entails acid hydrolysis of a starch without the use of agitation during hydrolysis followed by a step of lowering the temperature of the hydrolysate to between 45.degree. C. to 60.degree. C. coupled with increasing the solids level of the slurry containing the hydrolysate to between 30.degree. to 45.degree. Be. If the slurry containing the hydrolysate is spray dried to obtain the hydrolysate, then the slurry should be preheated prior to spray drying to not more than 90.degree. C. The clouding agent produced is a starch hydrolysate which in an about 0.1% aqueous solution has a spectrophotometric reading below 70%T when measured at 25.degree. C. through a 1 cm cell at 600 nm.

Abstract: This invention provides partially debranched starch, prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and up to 80%, by weight, short chain amylose. This invention also provides a method for preparing this starch, employing an endo-alpha-1,6-D-glucanohydrolase. The starch of this invention is useful for lending a fat-like, lubricating texture to aqueous dispersions, forming stable opaque clouds, forming thermoreversible gels, high strength gels and water-resistant films, and for thickening and bonding.

Abstract: A modified pregelatinized starch which is readily dispersible in water comprising a pregelatinized starch coated with from 0.05 to 20% by weight of a food grade emulsifier. A process for producing a coated pregelatinized starch comprising blending a pregelatinized starch with a mixture of a non-toxic solvent and a food grade emulsifier followed by removing the solvent.

Abstract: An expanded low density snack food product is prepared by first aerating a plastic mass of an edible particulate snack food base material, an edible film forming material, an edible viscosity modulator, an edible protein and water. The aerated mass then is heated in a chamber for setting the mass while applying a vacuum in the chamber for expanding the aerated mass, after which the vacuum is released, and the expanded mass is removed from the chamber.

Abstract: The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 are preferred.

Abstract: Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A method for improving the properties of particles of a starch hydrolyzate product made by the partial hydrolysis of cereal and root based starches. Particles of starting material are blended with a volatile liquid other than water, and the resulting blend is compacted in a roller compactor without extraneous lubricant, to form a sheet. The sheet is broken into small particles which are sieved and dried. The resulting particles are non-spherical, appear crystalline under a light microscope and have a surface topography comprising cracks, crevices and fissures. These particles have good solubility, a bulk density comparable to the starting material, and no flow or dusting problems.

Abstract: A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant and a cool-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.

Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.

Abstract: The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasing sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, cooling to solidify the condensate, crashing the solidified mass into particles, charging the particles in a mold to press the same for pre-shaping into a desired one, charging the pre-shaped piece into a pressure vessel, charging an inert gas under an increased pressure and heating the pressure vessel to cause a partial melting of the particles constituting the pre-shaped candy piece, and to entrap the gas in a candy piece which has finally no pore in its outer surface.

Abstract: A variety of different food products, prepared from lotus, arrowhead and buckbean varieties of the families Nymphaeaceae, Alismateceae and Gentianaceae, is substituted for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A variety of different food products, prepared from tubers with light colored flesh varieties of the morning glory family, Convolvulacae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A variety of different food products, prepared from malanga, taro, amorphophallus and other plants of the family Araceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A method of thickening a food product which substantially maintains the viscosity of food products when they are heated to elevated temperatures. The method comprises using specific methylcelluloses in combination with various food approved starches.

Abstract: A process is provided for treating aqueous carbohydrate solutions with phospholipase enzyme compositions to improve the filterability and clarity of the filtrate of such solutions.

Abstract: A variety of different food products, prepared from amaranth and quinoa varieties of the families, Chenopodiaceae and Amaranthaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.

Abstract: The present invention provides an additive for frozen surimi containing branched dextrins and a surface active agent for food; the frozen surimi into which the additives for surimi of the present invention are added does not give off a fish smell or a bad smell after thawed, and the fish meat product such as kamaboko, chikuwa and the like which is produced from the frozen surimi has a bad smell.

Abstract: A method for producing granules having natural butter flavor is provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.

Abstract: This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.

Abstract: A process for producing a sweet custard foodstuff is disclosed wherein milk is mixed with a concentrate of whole eggs obtained by ultrafiltration or by evaporation under low pressure and is subjected to sterilization by increasing the temperature to between 100.degree.-160.degree. C. for 1 to 10 seconds by direct steam injection so as to sterilize the product without subjecting the albumin to a prolonged cooking, followed by instant cooling through evaporation under partial vacuum, and aseptic homogenizing and filling.

Abstract: Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a converted starch. The starch is pregelatinized by spray-drying using a novel continuous coupled jet-cooking/sray-drying process or simultaneous atomization/spray-drying process or by drum-drying after fully dispersing the starch. The confectionary can be cooked at a lower temperature than was possible using prior art starches and still provide confectionaries with desirable characteristics.

Abstract: The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 ml are preferred.

Abstract: This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and protein of a subterranean stem.The above-mentioned process is characterized by adding at least one member selected from the group consisting of sodium thiosulfate, potassium thiosulfate, sodium hydrogen sulfite, sodium sulfite and potassium sulfite at the time of crushing the subterranean stem.

Abstract: A process for simultaneously atomizing, cooking, and drying a mixture of starch and water in the exhaust gas stream from a sonic pulse jet combustion engine is described. The process consists of preparing a mixture of a granular starch with water (preferably a starch cake), feeding the mixture into the exhaust pipe of the jet combustion engine, maintaining the resulting mixture of atomized starch, water, and hot gas in the exhaust pipe for a time sufficient to gelatinize and substantially dry the atomized starch, and recovering the pregelatinized starch powder by exhausting the mixture into a collection chamber supplied with a flow of air.

Abstract: A process is provided for preparing a low fat edible water-in-oil emulsion. First, an aqueous phase is formed containing from 0.1-10% of a thickening agent such as gelatin. The aqueous phase is mixed with an oil phase and the combination cooled obtaining a plastic mass of variable electrical conductivity. Thereafter, the mass is worked under high shear at a shearing speed of at least 1000 rpm for a residence time of less than 1 minute in a vessel separate from the heat exchanger to obtain a water-in-oil emulsion having zero electrical conductivity.

Abstract: A process for the degradation of granular starch employing hydrogen peroxide and a catalytic amount of manganese ions in an alkaline slurry reaction is disclosed. The manganese ions catalyze the degradative reaction so that the desired amount of degradation of the granular starch can be brought about in a shorter reaction period as opposed to a reaction run without manganese ions.

Abstract: A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.

Abstract: A method for improving the properties of particles of a starch hydrolyzate product made by the partial hydrolysis of cereal and root based starches. Particles of starting material are blended with a volatile liquid other than water, and the resulting blend is compacted in a roller compactor without extraneous lubricant, to form a sheet. The sheet is broken into small particles which are sieved and dried. The resulting particles are non-spherical, appear crystalline under a light microscope and have a surface topography comprising cracks, crevices and fissures. These particles have good solubility, a bulk density comparable to the starting material, and no flow or dusting problems.

Abstract: This invention relates to a dried nutmeat and starch food product which can optionally contain other food additives such as honey and cheese. This food product is prepared by a method which comprises: (a) Emulsifying starch, nutmeat and water mixture to form a homogeneous emulsion wherein the starch is partially gelatinized, and the nutmeat is comminuted; and then (b) drying the emulsion of (a).

Abstract: An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil-in-water type emulsion.

Abstract: The invention relates to a process for the production of low-viscosity, aqueous dispersions of gelatinized, starches, and to dispersions produced thereby. The viscosity is considerably reduced by adding a nonionic tenside from the group of unilaterally etherified polyoxyalkylene glycols, so that up to 50% strength, stirrable dispersions of gelatinized starch can be produced.

Abstract: A substantially pure starch extracted from a starch bearing plant having a waxy floury-1 genotype is disclosed. Maize is the preferred plant. The starch exhibits properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull horny genotype is disclosed. Maize is the preferred plant. The starch exhibits thin-thick properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Abstract: A cold process fruit filling for pastry and bakery products is prepared ug two different starch components. The first starch component is a cold water swelling granular starch, while the second starch component is a pregelatinized starch. Such a combination of starches provided a means to produce a fruit filling without heating. The filling possesses heat stability to maintain the desired properties when the bakery product containing the filling is cooked.