Abstract: Deep fried foods such as potato chips, french fries, pork rinds, corn chips, and the like are cooked in oils containing a metal proteinate or a mixture of metal proteinates. The life of the oil is extended and rancidity is inhibited.

Abstract: Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.

Abstract: A method of extending the storage life of cooked foods, such as meats, pory and fish in the frozen state comprising, cooking the food, coating the cooked food with an edible coating the composition of which comprises the calcium salt of carrageenan, freezing the food coated with said calcium salt of carrageenan, and storing said coated food in the frozen state.

Abstract: To reduce the number of oversize sausage links created during linking of stuffed regenerated cellulosic casings, the casing, before stuffing, has applied to the external walls thereof an aqueous dispersion containing a material which imparts a low coefficient of friction to the casing.

Abstract: The method of cooking a meat patty by first forming it so that its central part is only about half the thickness of its circumferential edge portion, and applying heat only to the circumferential edge.

Abstract: Improved nutrient compositions derived from animal blood solids by the process of maintaining or heating an aqueous medium containing at least 10 weight percent blood solids to a temperature in the range of from about 20 degrees C to about 60 degrees C, adjusting the pH of the heated aqueous medium to a level ranging from 9 to about 13 to form a blood solids gel, and thereafter recovering the gel. Lipid materials can also be encapsulated within the nutrient compositions of the invention.

Abstract: A method of prolonging the freshness of fresh meat by immersion of the meat in a mixture of glycerides containing a completely acetylated mixture of 35 to 75 weight percent fatty acid monoglyceride, 5 to 50 weight percent fatty acid diglyceride and 5 to 30 weight percent fatty acid triglyceride, the fatty acids having 12 to 22 carbon atoms and consisting of 70 to 100 mole percent unsaturated fatty acids at a temperature of from 1.degree. to 16.degree. C.

Abstract: A prepared meat product is contained in a disposable package suitable for transporting, cooking, and serving. One specific form is a meat patty; a second specific form is a hamburger patty together with half a hamburger bun; a third specific form is a hamburger patty together with two half hamburger buns; and a fourth specific form is a wiener together with two half wiener buns.The package of the present invention is disposable and is preferably made primarily of aluminum foil. Some specific features of different forms of the package are a built-in grease trap, filtered vent for cooking gases, removable protective cover for the vent, and removable holder for the meat product for removing the cooked meat product from the package when it is to be served.The invention also makes provision for cooking the meat product faster than the bread when both are enclosed in the same package, and provision for using cooking gases from the meat to warm and moisten the bread.

Abstract: A dough processor is disclosed in which a pair of parallel rollers are geared for coacting space relationship to pass a predetermined amount of dough therebetween. Means are provided to adjust the spaced relationship between the rollers, and in fixed dimensional relationship each to the other so that firm spacing takes place as the dough is repeatedly processed between the rollers. A preferred ratchet type mechanism for adjusting the space between the rollers is provided. Gear reduction for the handle permits use by the average homemaker, and optionally the same may be power driven.The method contemplates the steps of sequentially and repeatedly passing the preformed amount of dough through the rollers, and adjusting the space closer and closer until the desired thickness is achieved.

Abstract: A container and composition of matter combination useful in connection with electrical resistance cooking of electrically high conducting foods which comprises:(a) An electrically and preferably thermally insulating container which defines a food cavity having a substantially uniform longitudinal cross sectional area, and an aperture in each of its two most diametrically opposite ends; and(b) Electrical contacts located at said diametrically opposite ends attached to a surface, preferably the inside surface of the container ends while draping the apertures and extending out of the container to a source of electrical energy, and(c) A composition in intimate contact with the inner surfaces of said electrical contacts and the subject foodstuff consisting essentially of:(i) a gel; and(ii) a substantially ionized speciesSaid composition being positioned to make intimate non-arcing contact between the electrically high conducting foodstuff and the electrical contacts during current flow.

Abstract: A meat product is disclosed, comprising a flat or planar cut of predetermined peripheral shape or contour and thickness, and consisting of thin slices of meat which have been compressed in a meat press or dies to form a layered structure, in which the layers extend substantially perpendicular to the plane of the flat cut. The cuts are made by a method in which chucks, such as beef chucks, are placed in trays, upon or in adjacent relation to each other with the chucks preferably extending in the direction of the grain of the meat and frozen into a substantially solid mass, the frozen chucks tempered at a temperature slightly below the freezing point, and sawed or otherwise cut into elongated blocks of somewhat irregular shape or contour, the cutting being effected along lines which are parallel or substantially parallel with the grain of the meat.

Abstract: Small meat pieces are secured in an integral, internally knitted, bound and coalesced form by a new and improved curing and binding composition comprised of an aqueous saline curing agent blended into and absorbed within ground meat particles to form a solid unified mass or body of meat which on slicing has a texture, color and general appearance similar to a primal meat cut. The composite meat product is characterized by an integrated boundary between abutting pieces of meat as well as between meat and fat areas, yet the binding and curing composition is not visably noticeable in the finished product. It is at least partially absorbed by the meat pieces and effects the fused integral appearance of the desired final product which does not separate upon handling or slicing. The product is produced by a technique that permits its processing into any desired shape or form including that of bacon with all the attendant beneficial characteristics thereof yet with a reduced fat content.

Abstract: A substantially homogeneous aqueous aerosol suspension of cooked, solid, finely divided proteinaceous particles which are produced by comminuting a proteinaceous material, preferably animal kidney; mixing such comminuted material with water and cooking such under non-liquifying and non-hydrolyzing conditions to produce an aqueous mass containing solid particles of cooked proteinaceous material at least part of which is not suspended; homogenizing such aqueous mass into said substantially homogenous aqueous suspension of said finely divided particles, and admixing the colloidal suspension with an aerosal propellant in a container suitable for spraying.

Abstract: A novel, highly nutritious, protein-rich, solid food product comprises fermented and autolyzed proteinaceous material, usually meat, fish or other animal tissue, bound into coherent pieces by a gelled or coagulated binder and stabilized against microbiological activity by an acid pH value, preferably below 5.5. The starting material is comminuted, an acid-producing fermentation culture, for example of Lactobacillus species, is added with fermentable carbohydrate, and the mixture incubated until the pH value has fallen to 4 or below. A coagulable or gellable binder, such as gluten or xanthan gum, is then incorporated, preferably also with antimycotic, and the product shaped, for example by extrusion, and cooked.

Abstract: A food bar having a high protein, flavored outer shell and an inner filling, the outer shell comprising protein supplemented marshmallow, and the inner filling comprising an intermediate moisture food product.

Abstract: The invention concerns food products in the form of bite-sized particles coated with a flavored coating. The characteristic of this invention is a coating containing condensed fish solubles on a core of less palatable material usually of cereal or vegetable protein origin. Cereal or other vegetable cores, for example in the form of biscuit pieces, can be sprayed with condensed fish solubles and molten fat to produce a food product which is highly acceptable to cats and dogs.

Abstract: A method of preventing the adherence of food products by applying a fat material in powder form to at least one surface of the food products, and the coated food products.

Abstract: A method of producing an expanded intermediate moisture food product having a moisture content between about 20 and 30 percent by weight, a protein content of between about 15 and 35 percent by weight, and a water activity between about 0.80 and 0.85 that has an extended shelf life without refrigeration is provided, comprising admixing a dry granular cereal grain, dry protein source material, together with other powdered and granular materials, a polyhydroxy alcohol bacteriostatic agent and an antimycotic compound to produce a homogeneous blend; passing said admixture in a confined stream through a pre-cooking zone and subjecting it to treatment with steam, hot water and agitation to produce a hot, granular blend having a moisture content of about 25 percent and a temperature of about 190.degree. F.

Abstract: A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.

Abstract: Described is an edible electrically high conducting food substance capable of being heated by means of the application thereto of electrical energy having:A. Substantially diametrically opposite ends;B. At least one substantially solid surface;C. At least two electrical contacts located at said substantially diametrically opposite ends of said food substance and in contact with said substantially solid surface; andD. At least a substantial portion of said substantially solid surface having in intimate contact/therewith, and as an integral portion thereof a composition consisting essentially of:I. A gel; andIi. A substantially ionized speciesSaid composition also being positioned to make intimate contact between the electrically high conducting food substance and the electrical contacts whereby the contact is rendered non-arcing when an electromotive force is applied to said electrical contact. The genus of compositions comprising the gel and the substantially ionized species is described in detail.

Abstract: The palatability of dry animal food is improved by coating such food with yeast such as ascomycetous yeasts or asporogenous yeasts. In one embodiment dry animal food kibs are coated with either Torulopsis utilis or Saccharomyces cervisiae.

Abstract: Described is a packaged food product, including a container, shell or enclosure which exists in an "open" position prior to loading and "closed" position thereafter and which encloses relatively high electrically conducting and low electrically conducting food substances such that the relatively low electrically conducting food component has in contact therewith on at least one of its surfaces or envelopes the major part of the relatively high electrically conducting food component. The high conducting food substance can protrude or extend longitudinally away from the substantially diametrically opposite ends of the low conducting food substance or it can be totally enclosed in the low conducting food substance. When the container, shell or enclosure is in a closed position, both the low conducting and high conducting food substances are held in a fixed position as a result of the design of the internal surfaces of the ends of one or both portion(s) of the container, enclosure or shell.

Abstract: A complete maintenance, nutritionally balanced animal food composition of a moisture content of about 75% is presented which incorporates expanded soybean fiber chunks throughout to simulate natural meat chunks and to resemble a canned all meat product, said chunks having been impregnated with flavorful components to impart a meat-like taste and consistency thereto, and a process for producing said food composition comprising: grinding raw animal meat containing proteinaceous material to particles of a substantially uniform size; mixing expanded soybean fiber chunks, moisture and oils therewith; cooking the slurry of said chunks to impregnate them with flavorful components of said particles of meat, flavors and oils for consistency and taste, the cooking being carried out at a sufficient moisture content to allow the food compositin to resemble a canned, all meat food product; then forming a nutritionally balanced food composition with the cooked slurry; packing the food composition into a container; and cook

Abstract: A meat flavored vegetable protein product comprising a textured deflavored vegetable protein having absorbed thereon a rendered animal fat, said protein optionally being admixed with a seasoned sauce.

Abstract: A food product in the form of a frankfurter having an opening through the center thereof is filled with seasoning material substantially from end to end thereof and is sealed at opposite ends.The emulsion forming the body of the frankfurter may be extruded into a casing in the usual way. The meat emulsion usually has a filler which, when cooked, will cause the emulsion to be stable, allowing the casing to be peeled off. The seasoning material can be extruded from one side into the center of the emulsion and substantially throughout its length. It also should have a filler that will cause it to solidify upon cooking. An adible sealant is used to seal off the seasoning material at opposite ends of the frankfurter as frankfurters are continuously formed (extruded).The frankfurter is inserted into an elongated dough-type roll having an opening through one end but with the opposite end closed.

Abstract: A method of preventing the adherence of food products by applying a fat material in powder form to at least one surface of the food product.