A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alt...

A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2 to about 3.5. Such acidity measurement is conventially made using a glass electrode.

An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.

The present invention relates to instant beverage powders, in particular aromatized or nonaromatized instant black tea powders, instant green tea powders, or instant Oolong tea powders, aromatized or nonaromatized instant herbal tea powders and instant fruit tea powders said powders containing .gtoreq. 90% isomaltulose as a carrier and urea in reinforcing the sweetening power of isomaltulose.

Granulated bean paste or "miso" is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15.degree. C. to 20.degree. C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine par...

Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product.A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dri...

A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23%...

Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.