Abstract: A soil gas extracting apparatus is used to vent hazardous soil gases out of the ground and into the atmosphere. The soil gas extracting apparatus makes use of a compressed air nozzle, a compressed air source, a vacuum-inducing tubular chamber, and a gas-receiving line to safely remove soil gases from the ground. The compressed air source forces air through the compressed air nozzle in order to generate a vacuum within the vacuum-inducing tubular chamber as the air flows into the gas-receiving line. The vacuum draws soil gases into the vacuum-inducing tubular chamber in order for the soil gases to be mixed with the air within the gas-receiving line and vented into the atmosphere.

Abstract: The present invention describes methods for preparing instant food and snacks and the making of an instant liquid meal or snack. The invention teaches a technique of preparing single-serve instant liquid and solid meals or snacks to be cooked in same container using commercial brewers and preparation equipment. A kit that contains dry food components that get cooked in the same container resulting in a liquid meal with solid particulates is described.

Abstract: In an embodiment of the described technology, a multi-chamber cup is used to brew coffee or other (hot) drink in a brewing machine. Such a device allows one to add any coffee, but use all the features of an automated single-cup or multi-cup brewing machine. The multi-chamber cup has an inner cup, an intermediate cup, and an outer cup each having sides with circular cross-sections between a top side and bottom side, defining an inner cavity there-between, each with a lip at a top side of the respective cup, extending outwards from a respective inner cavity of each cup. This allows water to enter and flow through multiple cups (at least three) before exiting the multi-chamber cup, such that the liquid becomes homogenized with dissolved particulate solid matter to produce a flavorful, high-quality drink.

Abstract: A method for reducing sodium content in proteins including the steps of placing a protein having a sodium content in a solution having acid for a predetermined period of time and removing the protein from the solution.

Abstract: A method for frying foodstuffs, the method comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts is fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. The extractor is then closed up tight and pressurized to 0.1 atm to 0.2 atm to extract a second portion oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. The precipitates are dried into dry oyster flesh extracts.

Abstract: An interlayer film for laminated glass with sound-absorbing properties contains at least two individual films, wherein the first individual film comprises a polyvinyl acetal with a portion of polyvinyl acetate groups of 0.1 to 11 mol % and a second individual film comprises a polyvinyl acetal with a portion of polyvinyl acetate groups of between 5 and 8 mol %.

Abstract: The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.

Abstract: The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

Abstract: An apparatus and a process for extracting poultry meat from crushed and dismembered poultry pieces is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat from bone and collagen. The water is collected, pumped into a holding tank, and is flavored with natural poultry extract and antifoam agent for recycle within the process. The apparatus includes a hopper, an inclined rotating drum assembly having perforated walls and an internally located nozzle dispensing a water spray for separating meat from bones, a tank having at least one water jet for separating meat from bone fragments, a vibrating dewatering apparatus for separating meat from the water, and a re-circulation system for collection, reheating, and re-using the solution of water and poultry extract.

Abstract: Methods and systems for separating muscle tissue from connective tissue are provided, in which animal tissue containing both muscle tissue and connective tissue is subjected to stress, and muscle proteins are separated from the connective tissue. Slurries of separated myofibrillar protein are also provided.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and subjected to a reduced pressure to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in it is concentrated. An alcohol solution is added to the concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

Abstract: Systems and methods for producing protein powder are disclosed. In various embodiments, protein powder is prepared by a process comprising sanitizing raw material from aquatic animals mixture with ozone, combining the raw material with a solvent to create a mixture, baking the combined mixture for a first time period, separating, with a filter, liquid from the combined mixture that was baked for the first time period, baking the combined mixture without the separated liquid for a second time period, separating, with a filter, liquid from the combined mixture that was baked for the second time period, curing the combined mixture, and processing the cured mixture to produce protein powder.

Abstract: A porcine collagen film is made from an extrudable collagen gel. The porcine collagen is essentially sow collagen. The ratio of collagen to fat is usually above 10:1, for example in the range 25:1 to 50:1.

Abstract: In a method for extracting products of value from animal or vegetable starting material, a solution is to be created, with which extraction is improved, with regard to both the yield and separation of natural products to be extracted, and management of the method. This is achieved in that soluble constituents are extracted from the starting material in a first extraction step, using CO2, and subsequently, in a second extraction step, other constituents are extracted with compressed hydrocarbons.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in it is concentrated. An alcohol solution is added to the concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

Abstract: A method for extracting condensed calcium powder from salted anchovies. According to one embodiment, the organic fish waste (e.g., salted anchovy) is stirred with warm water at a temperature of 70 to 80° C. in a weight ratio of 5:5. In one embodiment, the mixture is deposited into a centrifuge to separate the solid sediments containing anchovy bones and the water phase containing skin, flesh and oily components of anchovies dissolved therein. In one embodiment, a settling and filtration process is used to separate the solid sediments from liquid sediments. The solid sediments are sterilized with steam at a temperature in the range of 150 to 200° C. for 15 minutes. The sterilized solid sediments are dried to remove moisture. In one embodiment, the sterilized solid sediments are pulverized into powder. Optionally, the pulverized powder may be formed into a tablet form and packaged. Accordingly, highly condensed calcium powder is extracted.

Abstract: A food decontamination method is provided for removing contaminants from edible biological tissue such as fish. The method includes extracting the contaminant(s) from raw or cooked biological tissue with about 0.1N or greater acid solution and then neutralizing the acid solution. The contaminants removed include mercury and other inorganic contaminants, organic contaminants, and radioactive isotopes.

Abstract: The present invention provides a process for extracting minerals from mineral-rich oysters and furthermore provides an oyster extract containing the minerals, and taurine, glycogen, and nucleotides. First, raw oysters are subjected to hot water extraction to obtain soluble ingredients and to remove unwanted components, and then the residue is extracted with acid solution of pH 2 to 4. The extract is neutralized with alkali to obtain a precipitate having a high content of minerals such as zinc. The oyster extract obtained by this process contains zinc in the amount of 6% to 13% by dry weight.

Abstract: A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulated mixture may be provided in a water permeable container, to retain insoluble material. A hydrometer may be provided with the minced bone, to assist in determining soup concentration. The invention provides an extended release of soup into boiling water of a period of hours, allowing replenishment of withdrawn soup stock.

Abstract: An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

Abstract: The method for making herbal extracts entails continuously percolating a solvent through a bed of herbaceous material in the vessel at a temperature between room temperature and about 60° C. to produce an extract having active principles contained in the herbaceous material. The thus produced extract is highly concentrated and contains a large proportion of the active principles in the raw material, and can be used in lower unit doses to provide enhanced medicinal treatment. The solvent is a mixture of distilled water and catalyst altered water. The mixture enhances the extraction of the active principles for improved treatment, and improves the quality and processing of the extract.

Abstract: The present invention comprises an apparatus and methods for making herbal extracts. The apparatus employs a percolation vessel having a filter and discharge valve. A heater is provided to heat the contents of the vessel to up to about 60° C. during the cold percolation process. A control is provided to monitor the contents of the vessel and regulate the heater output to obtain and maintain the proper temperature. A pump draws the output of the vessel and recirculates it to the vessel top so that the vessel effluent passes through the vessel charge. The method entails continuously percolating a solvent through a bed of herbaceous material in the vessel at a temperature between room temperature and about 60° C. to produce an extract comprising active principles contained in the herbaceous material. The thus produced extract is highly concentrated and contains a large proportion of the active principles in the raw material.

Abstract: The invention relates to a process for the preparation of fish gelatin from fresh or defrosted raw fish skins, which includes the steps of washing of the skins with an aqueous solution, of an oxidizing agent, treatment with acid and hot extraction at an acidic pH.

Abstract: The invention concerns a method for extracting fish oil. The installation is characterised in that it has a flesh press (1) receiving the eviscerated headless fish forming a mixture in which the flesh press separates the flesh from the bones and the skin, a mixer (3) supplied with cold water (4) receiving the flesh, a decanter (6) receiving the flesh with water added from the mixer (3) for separating the loaded liquid phase from the flesh from which the oil has been extracted, a bagging machine (7) and means for deep-freezing the flesh (8) as well as a silo for storing the liquid phase (9) and an oil/sludge separator.

Abstract: A method of obtaining an extract of shark's cartilage is provided wherein a shark's cartilage is processed through five steps. The five steps are smashing, cleaning, purifying, deodorizing, and sterilizing. The result of this process is a pure white product with no fishy smell.

Abstract: The extraction of native products is rendered difficult by the fact that attraction forces act between the liquid native products which are not water-soluble and the tissue incorporating them, and that other constituents are dissolved or present in the form of particles in suspension in the products during the extraction process. The initial substance mixture is, therefore, processed together with a water-soluble, organic solvent and optionally water to form a paste. The addition of the water-soluble, organic solvent enables the substance mixture to be separated cleanly into an aqueous phase and an organic phase in the centrifugal field, no further cleaning being necessary for the organic phase. The process according to the invention has a wide area of application. In principle, it can be applied to all substance mixtures containing liquid, organic substances, in particular to vegetable and animal tissue.

Abstract: The RIAL biopreparation contains free and fixed amino acids, lipids, macronutrients and microelements, compounds of non-metals, carbohydrates and moisture in the following proportions, 30-40, 30-55, 0.01-2, 2-6, 0.5-1.5, 8-12, 0.001-0.1, 4-10 wt.-%, respectively. The method for feeding various groups of animals, poultry and bees involves introducing the RIAL biopreparation into their basic ration. The dose of the preparation used in animal breeding is 10-100 mg/kg of body weight. In poultry farming, the dose is 330-625 g/t of feed. In apiculture, the RIAL preparation is introduced into sugar syrup in a dose of 50-150 mg/l of syrup.

Abstract: The present invention relates to the domain of food and more particularly to the domain of nutritional supplements for the food of delicate or malnutritioned patients to food compositions, intended for premature or low-weight babies, which contain as a physiological source of polyunsaturated fatty acids of the n-3 series, mammalian brain phospholipids, in combination with or mixed with a food support for the food of very young children and a process for obtaining mammalian brain phospholipids.

Abstract: A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg yolk:egg white permeate at a ratio of about 4:1:0.8 to about 1.5:1:0.2: where the temperature of the mixture during shearing is between about 124.degree. F. to about 148.degree. F. in the mixture.

Abstract: A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.

Abstract: A method for the preparation of high-quality leached fish flesh having excellent gel formation ability is here disclosed which comprises first adding a leaching liquid, comprising a solution of a phosphate and/or sodium bicarbonate to fillets or chops obtained from fresh fish or frozen fish, then mashing the fish down to the level of muscle fiber by means of a homogenizer, allowing the solution containing the thus mashed fish, under a reduced pressure of 100 mmHg or less, to leach out impurities from the fish, and dehydrating the remaining fish flesh.

Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Abstract: An extract of squid liver in a brine is prepared and the cleaned and eviscerated squid is immersed in the extract to dissolve the thin and resistant membrane situated between the flesh and the skin of the squid.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.

Abstract: A soluble meat protein product in the form of a dry protein powder or concentrated solution is produced from any meat muscle. The preferred route is via pre-rigor meat finely comminuted, in the presence of a solution of sodium chloride and food phosphate. The resulting slurry may be spray dried to produce a powder which is stable at ambient temperatures and from which can be prepared a solution with the property of forming strong gels on heating.

Abstract: A restructured meat product for cooking comprises a mixture of lean meat chunks and elongated thin strips of lean meat which are interspersed between and intertwined about the chunks. The strips cooperate with myosin on the surface of the meat to form a product which, when cooked and sliced, resembles natural meat in taste, appearance and bite.

Abstract: A crab meat flavored seasoning composition, comprising:(a) not less than 50% by wt. of amino acids,(b) not less than 2% by wt. of 5'-nucleotides,(c) not less than 30% by wt. of inorganic salts,(d) not less than 1% by wt. of glucides and(e) a substantial amount of crab shell extract or synthetic crab aromatics; said amino acids comprising not less than 40% by wt. of glycine, not less than 40% by wt. of arginine and glutamic acid and not less than 10% by wt. of alanine, said 5'-nucleotides comprising not less than 50% by wt. of GMP and said inorganic salts comprising not less than 20% by wt. of potassium ion, not less than 40% by wt. of phosphate ion and not more than 40% by wt. of sodium and chlorine ions.

Abstract: The installation comprises substantially: a chopper for breaking up raw bones with meat still attached to them, an extraction tank containing an alcaline solution with a pH of the order of 10 to 12 for retaining the proteins, a precipitation tank for the proteins by supplying an acid solution bringing back the pH of the liquid phase to a value of the order of 6, and a separation device for the proteins using physical means such as centrifugation, filtration or decantation means.

Abstract: A method of preparing oligopeptides from collagen is disclosed. Collagen containing material is treated with an aqueous solution of a member selected from the group consisting of an alkali earth metal hydroxide, an alkali metal hydroxide and mixtures thereof in the presence of an agent which prevents overswelling of the collagen. The treatment removes substantially all of the hair and fat from the collagen. The remaining non-collagenous material is removed by treating the dehaired and defatted collagen with an aqueous solution which acts as a solvent for the non-collagenous material. The collagen is neutralized and residual salts are removed therefrom. The collagen is heated under pressure in the presence of water to hydrolyze polypeptide chains to form oligopeptides having a molecular weight of between about 5,000 and 20,000. The recovered oligopeptides are particularly useful as a trophic agent for feeding animals.

Abstract: A method of removing offensive odor from the meat of sharks, including the steps of immersing slices of the shark meat in a saline solution and allowing the immersed slices to stand for hours under exposure to scattered light. After discarding the saline solution, the slices of meat are further allowed to stand for hours under exposure to scattered light.

Abstract: A process is disclosed for treating glue stock so as to remove water and fat therefrom and render the glue stock useful as fertilizer, fertilizer supplements or animal feed. The process comprises heating the glue stock to a temperature between 40.degree. and 80.degree. Celsius, mechanically pressing it to express liquid therefrom and after said pressing cooling the glue stock to prevent the decomposition or cementing of the glue stock.

Abstract: A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as main constituent water-soluble and thermally noncoagulable polypeptides, and having a viscosity at 25.degree. C. of 30 centipoises or higher, thus solubilizing said fat or oil without using any artificial emulsifier or surface active agent. The composition is stable and does not separate the fat or oil over a long period of time. A fatty food product of high nutritive value is obtained by use of an edible oil, seasonings, and other additives.

Abstract: Poultry feces are processed through a digester and a separator to produce undissolved solid material and a liquid filtrate. The solid material contains primarily food undigested by the poultry which is blended with comminuted egg shells, comminuted feathers, nutrients to provide a balanced food and new food to produce feed for fowl or stock. The filtrate is chemically treated for recovery of uric acid precipitate, and the remaining filtrate is used as a bacterial culture to produce bacterial protein. Used liquid from the bacterial culture is used as hydroponic culture to grow green fodder.

Abstract: Fish are cooked and pressed. Oil may be separated from the first press liquor and recovered. The first press liquor remainder is concentrated to about 30-50 percent solids and intimately mixed with the first press cake and reabsorbed thereinto. Then the resulting mixture is pressed again and dried to produce a fish meal product containing substantially all of the solids originally present in the fish, but minus most of the water and optionally minus some of the oil originally present. Press waters, pumping waters and the like are recycled to minimize environmental effect. A flow control means is preferably used to ensure that sufficient concentrated first press liquor is added back to the first press cake to maintain a reasonably steady state material balance in the system.