Abstract: A process for the manufacture of food colors from hibiscus flowers comprising the steps of removing the calyx and the androceum of half bloom flowers; washing the flowers; and storing the flowers in a pre-cleaned stainless vessel; heating the flowers with water in a decoction chamber to at least 65 degrees to 70 degrees celsius; preparing a 5 percent w/v solution of an alkaline amino acid in demineralized water; adding the alkaline amino acid solution to the decoction chamber containing the flowers until the pH in the aqueous phase is 7.5 to 8; heating the mixture in the decoction chamber till the temperature of the aqueous phase exceeds boiling point and steam is generated with pressure of at least 1.

Abstract: A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting.

Abstract: An apparatus and method for treating oil-bearing material which includes an extruder having an elongated enclosure with an inlet end. The extruder also includes a worm assembly for working and advancing the material through the enclosure from the inlet end to the discharge end. A high pressure region is located adjacent the extruder inlet end. A force feeder provides material to the high pressure region at a specified supply rate. Oil in the material is liberated and drained in the high pressure region to a specified level prior to entry of the material into the extruder inlet end. The apparatus also includes an outlet in the high pressure region for drainage of the released oil, as well as a screen over the outlet to prevent material greater than a specified size from exiting the high pressure region through the outlet. The seed material is mechanically worked via the action of a rotating screw in the extruder. At the same time, steam is injected into the extruder to condition the worked seed material.

Abstract: An improved barrel extruder for extracting oil from seeds and other vegetable matter comprises a barrel screw that extends a substantial distance from the barrel downstream end and substantially through an extractor head. The extractor head is divided into three sections comprising a screen section and a port section where oil is extracted under extreme pressure and a tip section where the pulp is forced through a narrow gap to provide back pressure to the pulp in the port section. Under the extreme pressure developed in the port section, a substantial portion of the oil content of the oil seed or vegetable matter is extracted from the pulp. The extractor head is configured to permit the screen section and port section and separately the tip section to be easily exchanged for oil seeds and vegetable matter with different pulping characteristics and oil volume or percentage content.

Abstract: The present invention pertains to a method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains.

Abstract: A process to separate insoluble solid portions from soluble liquid materials of fruits with increased performance and yield using a press (7) wherein water, is first supplied to a mill for crushing the fruit. The soluble materials are then separated from the solid portions as juice in the press (7). The relationship between water feed and fruit feed can be controlled by a of microprocessor (22). An apparatus for carrying out this process is also disclosed.

Abstract: A cyclically operating filter press for squeezing juice from fruit is controlled so that the pressing pressure rises during an early part of a cycle and then, at a time determined in view of actual process variables, the pressure increase is stopped and the pressing pressure remains constant thereafter. The limiting time for the pressure rise is determined with a process.

Abstract: The method of processing garlic for efficiently forming Z-ajoene is provided. In the method, 100 parts by weight of water is added to 100 parts by weight of garlic bulbs, the garlic is mashed and the mashed garlic, or the juice extracted therefrom, is brought into contact with edible oil. The pH value of mashed garlic, or the juice extracted therefrom, is approximately adjusted to neutral, or between about 6 and 8. After edible oil is added to and mixed with garlic, or the juice extracted therefrom, the mixture is incubated between 0.degree. C. and 50.degree. C., and Z-ajoene is formed in oil.

Abstract: A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Abstract: In supplying material for pressing (37) into the press chamber of a filter press for separating solids and liquids, the filling operation (F) is done interruptedly in a first step (P1) at a fill opening (44). A press element (36) executes a plurality of pressings up to a constant stroke position (HS). Not until a second method step (P2) is the filling operation (F) interrupted, as soon as the pressing pressure exceeds a limit value (PS), whereupon the pressings are continued with shortened strokes. The method offers automatic adaptation of the prefilling time to the pressability of the materials. It thus becomes possible to prefill highly differently pressable material automatically and without specifying a command value in such a way that an optimal performance is attained in terms of the yield and the juice extraction output of a filter press.

Abstract: A determination of the amounts of fill of material (7) to be pressed in the solid-liquid separation by means of a filter piston press with a pressure element (6) for several successive pressing operations is made with the aid of a consideration in the yield/output diagram. Under a presupposition regarding the position of characteristic curves connecting various operating points in this diagram and by the interposition of an imaginary operating point it is possible to determine the changes in yield and output for each pressing operation and therefore the amounts of refill to be used in such a way that a maximal product of yield and output results for the solid-liquid separation operations when predetermining free process values. The method provides an automatic adaptation of the fill time to the compressibility of the materials.

Abstract: White balsamic vinegar which exhibits a basic flavor profile similar to conventional red balsamic vinegar and which does not discolor light colored food is produced by blending white must with a white wine vinegar.

Abstract: This invention relates to a novel method and system for recovering water from fruit. Water is evaporated from juice during a concentration process. The water can be bottled and distributed to consumers. Water vapor is condensed and water is collected. Preferably, a distribution cone is used for evaporating the water vapor. The water produced has improved purity characteristics.

Abstract: The invention relates to a food additive including the nonsaponifiable matter of avocado oil, wherein the nonsaponifiable matter has a increased amount of the fraction termed "fraction H". This nonsaponifiable matter of avocado oil is prepared by a process wherein the avocado fruit is heat-treated at a temperature of 80.degree. C. to 120.degree. C. for not less than four hours before extracting the oil and obtaining the nonsaponifiable matter.

Abstract: The invention relates to the field of pasteurization of cubed food products, such as fruit or tomato, and in particular discloses a process and device for controlling flow rate of a drainage phase of liquid separating from food chunks, which phase takes place after pasteurization and before storing of the product in sterile bags. A sterile gas such as nitrogen is introduced into a tank containing liquid removed from the food cubes, and a ratio of difference in pressure between the gas and a pressure in a discharge conduit for the food product is continually controlled. When changes in ratio between the pressure differences occur, gas is introduced into the tank or discharged therefrom, as appropriate.

Abstract: A method and apparatus for separating solids from liquid containing same comprises a conical-mesh which rotates within a casing about a vertical axis with the mesh walls upwardly diverging. A liquid-solid slurry is introduced to the center of the mesh at a top inlet. Stationary wiper arms in the center of the mesh, along with fluid pressure inside the mesh, pumping effect of the rotating blades, gravity force on the slurry and tangential pump suction at the bottom drive the liquid out through the mesh, while the solid material passes down through a central outlet opening in the bottom of the mesh.

Abstract: This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not exceeding 2.0 .mu.m, if desired addition of hops to the wort and boiling of the wort.

Abstract: A method for dejuicing grapes uses a dejuicer comprises a closed tank provided with a dejuicer grid and an inflatable membrane in the tank which is pressurized to force juice out of the harvested grapes through the grid. A conveyor in the tank remove the dejuicer grapes from the tank. Harvested grapes are placed in said tank and the juice is allowed to flow naturally. The inflatable membrane mounted in the tank is then pressurized to force out further juice through the grid and the juice is collected from the tank. The membrane is then depressurized and the tank is emptied by actuating the conveyor.

Abstract: A method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains, by stabilizing the oil contained in the grain material (when necessary) while increasing the porosity of such grain material; extracting oil from the grain material by contact with a solvent in vapor form; and, separating extracted oil/solvent compositions into fractions containing various amounts of saturated and unsaturated oils. A solvent in vapor form is also used to remove oils from: previously-extracted oil seeds, which were extracted using a less efficient extraction method; flaked or crushed vegetable matter; and grain-based food products such as chips, crackers and noodles.

Abstract: A pressed juice of green leaves of true grasses or its dry powder wherein the total amount of chlorine (Cl) and nitrate group (NO.sub.3) is not more than 9% by weight based on the solids content, and a process for producing same using an ion exchange membrane or an ion exchange resin. The above pressed juice or its dry powder is substantially free from additives as a natural food, has less amounts of chlorine and nitrate group which are undesirous to a human body, is improved in palatability and preservability, and is useful in the field of food, food additives, drugs, or the like.

Abstract: Carrot juice is produced by crushing or chopping carrots while spraying them with an aqueous solution of citric acid or lemon juice such that the sprayed amount of citric acid is 0.05-0.5 weight % of the carrots being crushed or chopped, effecting inactivation of enzymes by heating the crushed or chopped carrots, and squeezing the heated carrots to collect juice by means of a counter-rotation twin-screw extruder.

Abstract: An automatic process in which after the press is filled and before starting a normal pressing cycle the flow rate of liquids is measured continuously without applying any pressing pressure. The tank is then rotated and the minimum and maximum values of the flow rates are determined and then compared respectively with predetermined values. Based upon this comparison and as a function of the results of the comparisons there is performed a preliminary pressurized draining of the materials to be pressed while at the same time the orifices for evacuation of the liquids are checked for possible clogging. These operations are repeated until the results of the comparisons no longer warrant a pressurized preliminary draining and subsequently initiating the normal pressing cycle.

Abstract: A process for providing a flavorable composition for use as a food condiment is provided. The composition is provided by extracting a mixture of steak sauce ingredients to provide a steak sauce extract separated from the extracted mixture of steak sauce ingredients. The steak sauce extract is heated in a pressure-controlled environment to above ambient pressure at a temperature above about 100.degree. C. The heat treated extract is then contacted with a substrate which is subsequently ground into powder form to provide a dry, powdered condiment useful as a steak sauce.

Abstract: A method and apparatus for separating solids from liquid containing same comprises a cylindrical casing within which a rotor assembly or block having a conicalmesh rotates about a vertical axis with the mesh walls upwardly diverging. A liquid-solid slurry is introduced tangentially to the inside of the mesh at a top inlet. Stationary wiper arms inside the mesh remove the solids from the mesh as it rotates. Fluid pressure inside the mesh, pumping effect of the rotating blades, gravity force on the slurry and particularly tangential pump suction at the bottom of the casing, drive the liquid out through the mesh, while the solid material is expelled vertically downwards through a central outlet opening in the bottom of the mesh.

Abstract: A process for producing an unsaponifiable matters-enriched rice bran oil which comprises recovering unsaponifiable matters and ferulates from the residue obtained by collecting edible oil during the refining process of rice bran oil, concentrating the unsaponifiable matters and ferulates thus recovered, esterifying the same if desired, and adding the product obtained to edible rice bran oil, with the unsaponifiable matters-enriched edible rice bran oil thus obtained having improved qualities and exhibiting excellent physiological functions.

Abstract: The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.

Abstract: The invention relates to a process for preparing the nonsaponifiable matter of avocado oil from the fruit, wherein the nonsaponifiable matter of avocado oil is separated and its content in one of its fractions termed H is improved by carrying out the heat treatment of the fruit before extracting the oil at a temperature of 80.degree. C. to 120.degree. C. for not less than four hours.It also relates to the nonsaponifiable matter obtained by the process and to medicinal products, cosmetics and food additives containing it.

Abstract: A livestock feed supplement providing high by-pass protein, being substantially free of urea and molasses, and providing good palatability. The supplement is formulated using byproducts of grain alcohol fermentation, namely distillers dried grains obtained from the stillage of fermented, dry-milled whole grain, and condensed distillers solubles from such stillage. Standard amounts of other nutritional supplements, including vitamins and minerals, are added to the composition to form the block. The supplement may be compressed and cured into a substantially hard block for free-choice feeding, or packaged in its granular, somewhat moist form for subsequent mixing in livestock feed. The byproducts of the fermentation include natural flavors that provide good palatability without the addition of sweeteners such as molasses.

Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

Abstract: Flavoring is extracted by freezing cherry juice and slowly thawing it in above freezing ambient temperatures, in the range of about 32.degree.-36.degree. F., while continuously draining off a liquid fraction. Liquid which thaws at ambient temperatures as low as 28.degree. F. can be included with the fraction which is thawed in the above freezing range, but a total of no more than the first 60% by weight of the frozen material to thaw should be used. The liquid fraction so separated comprises an excellent flavoring; the undesirable flavor and color degrading components are largely left in the last approximately 40% of the frozen material to thaw, which is discarded.

Abstract: A process for controlling a press for the extraction of juice from agricultural products, in which the pressing stroke of a pressing cycle is ended at the earliest when the maximum average juice output occurs. This process can be performed using a juice discharge arrangement of a press in which is connected a flowmeter as a sensor, which in turn is connected to a device controlling the drive elements of the press.

Abstract: An antioxidant extracted from the defatted ricebran which is obtained by the process comprising the steps of: carrying out the 1st extraction of the defatted ricebran using the mixed solvent of water and ethanol (1:0.8-1.2) at 50.degree.-80.degree. C., obtaining the residue separated from the 1st extracted solution by centrifugation, carrying out the 2nd extraction of the separated residue using the water at 55.degree.-80.degree. C., mixing the 1st extracted solution and 2nd extracted solution, and concentrating the mixed solution.

Abstract: An aqueous steeping process for producing a relatively pure bran and flour products from cereal grains such as oats, wheat and rye without conventional dry milling techniques. The aqueous steeped grains are macerated with an ethyl alcohol solution and the bran and flour products recovered therefrom. The aqueous alcoholic waste solutions are further processed by ion-exchange techniques to recover small quantities of high value by-products.

Abstract: An apparatus and method for extracting juice from raw juice containing material is disclosed. The apparatus includes a supporting housing, a pair of meshing helical gears (2,3) for crushing the raw juice containing material to initially extract juice therefrom and with each helical gear terminating in a tapered screw. A sieve (4) is operatively positioned around the helical gears and each of the tapered screws with the sieve being branched (47,48) with each branch housing at least a portion of one of the tapered screws, respectively. Each branch of the sieve has a terminal end with a discharge outlet formed thereat to enable each of the screws to further extract juice from the crushed raw juice containing material by compressingly moving the crushed juice containing material along one of the branch portions of the sieve and toward one of the discharge outlets formed in the sieve.

Abstract: A method for enhancing supercritical fluid extraction of sample matrices which contain water. The method involves mixing the samples with an extraction enhancing aid comprising flux-calcined diatomaceous earth which increases the permeability of the sample in a supercritical fluid and controls water during the extraction procedure.

Abstract: To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device (4). Before membrane filtration device (4), a liquefaction stage (3) is provided in which the raw material is liquefied enzymatically or physically only to the extent that a considerable portion of the mash can be run through membrane filtration device (4). The main breakdown of the cells occurs in the retentate of membrane filtration device (4) by a downstream device (5) for chemical or physical cell breakdown.

Abstract: A juice extractor comprises a split containment that houses a distendable elastomer for embracing the outer surface of a fruit. An extracting mechanism, including a perforated sleeve, is inserted through the skin of the fruit and an inner inflatable bladder is expanded within the body of the fruit to express liquid therefrom.

Abstract: Method of and apparatus for extracting whole juice sacs from citrus fruits by fluid impinging chunks of peeled fruit meat. In one embodiment, a fruit chunk is fed into a fluid impingement chamber that includes a plurality of off-center orifices. High-pressure fluid emitted from the orifices strikes the fruit chunk and spins it such that the fruit chunk's juice sacs are stripped from the chunk's sectional membranes. In another preferred embodiment, a plurality of fluid impingement chambers are incorporated into a high-speed, continuous motion turret. In yet another preferred embodiment, fruit chunks are fed into an inclined tube that includes fluid orifices which emit high pressure fluid. Controlling the fluid pressure, nozzle orifice size, number of orifices, direction of fluid jets, impingement time, and size and shape of the fruit chunks determine how substantially the radial membranes of fruit chunks are stripped of juice sacs without shredding the membranes.

Abstract: Herbal Extract Composition containing a Melissa species extract, an Avena species extract and a Tilia species extract; a Modified Herbal Extract Composition containing additional herbal extracts; a Beverage Concentrate containing the Modified Herbal Extract Composition; amd a beverage made from the Beverage Concentrate dissolved/dispersed in water.

Abstract: A process is provided for sterilizing or pasturizing aqueous fluids by contacting the aqueous fluid with a permeable membrane to separate the fluid into a serum and a residue, separating the serum into two portions, the pH of the first portion is increased and the pH of the second is decreased. The second portion of serum is combined with the residue, maintained at an elevated temperature to reduce the concentration of microbial cells, and combined with the first portion of serum to reconstitute the flowable fluid with a reduced concentration of viable cells.

Abstract: Oilseed, particularly whole canola seed, is separated under non-oxidizing conditions, in a non-aqueous solvent system, into high quality oil and proteinaceous flour food components, and a seed coat meal (hull) byproduct. Maceration in a solvent, sequential liquid cyclone separations, and recovery of components and solvent all take place in completely enclosed liquid flow-through systems with solvent recycle, in a relatively short time. This rapid processing avoids oilseed exposure to elevated temperatures and substantially prevents breakdown of certain of its chemical components into antinutritional compounds. Flaking, cooking and pressing stages are not required.

Abstract: Tomatoes are dehydrated by selecting red, ripe tomatoes and washing the selected tomatoes with a biocide and then rinsing with fresh water. The rinsed fruit is cut into approximately cubical chunks and blanched by heating the chunks to a temperature at or below the boiling point of water for a period of less than 10 minutes to inactivate the enzymes contained in the tomato. The blanched tomatoes are cooled to room temperature and then pulped. After removing skin and seeds to form a tomato juice from the pulp chunks, the juice is evaporated under vacuum to form a paste-like concentrate having a solid content from abot 20% to about 35%. Air trapped in the concentrate is removed. The concentrate is then formed into pieces and dried until the moisture content of the pieces is between about 3% and about 4%.

Abstract: Natural plant extracts exhibiting improved antioxidant properties are prepared from ground leaves of the Labiatae family of domestic herbs by application of a supercritical fluid extraction and fractionation process with carbon dioxide under specific operating conditions. The extracts have greater antioxidant activity than natural antioxidants extracted using other processes such as solvent extraction or molecular distillation. The extracts of the invention are oil soluble, colorless and flavorless when used at the optimum levels and provide more cost-effective protection from oxidation than existing natural antioxidants. They are effectve in animal and vegetable fats and oils, processed meats and fish, processed foods and beverages, food colorants, cosmetics and health-care products at usage reates of 0.01-0.05% of fat/oil. Starting materials include Rosmarinus spp. or Salvia spp. or Thymis spp. or Origanum spp.

Abstract: A natural fruit flavor extract is produced by preparing an infusion solution and immersing a fruit in the solution for a period of time to infuse the fruit with the solution. The infusion solution is an aqueous solution containing a disaccharide, an edible acid to inhibit non-enzymatic and enzymatic browning, a reducing agent, an anti-microbial agent and a chelating agent to remove trace metal ions. During infusion, the components of the solution infuse the fruit and components from the fruit diffuse into the solution. After infusion, the solution contains comparatively small amounts of the disaccharide, acid and chelating agents and significant portions of the fruit sugars, colors, flavors and pectins from the fruit. The solution is recovered and used as a flavoring or a sweetener without additional treatment, concentrating or supplementing with additional sweeteners, flavors or colors.

Abstract: A process for manufacturing tomato juice which retains less amount of compounds giving out a green odor by heating crushed tomatoes rapidly to 60.degree.-85.degree. C., particularly at a heating rate of 4.degree. C./sec or higher, holding the heated tomatoes at the above temperature for 2-15 minutes, more heating them to over 85.degree. C. and then extracting the juice, where the above heating conditions are also used for pretreatment of tomatoes for recoverying natural tomato essence followed by collecting vapors containing tomato aroma components, often by flashing tomatoes in a vacuum tank, rectifying the vapor and condensing the aroma components, often by a condenser.

Abstract: A process for producing a protein-rich fish meal and a fish oil which comprises treating fish bodies with a protease acting at a relatively low temperature to give a slurry and dividing and drying said slurry at a relatively low temperature. The products thus obtained scarcely undergo thermal denaturation and contain a large amount of partially decomposed protein. Thus they are highly useful as a protein source for, e.g., feeds, baits and pet foods.

Abstract: The present invention relates to an improved method for accelerating the aging of distillates. In the inventive method, the addition of a tree bark either in a crushed form or as an extract is added to the distillate during the aging of the distillate in wooden barrels. Additonally, an apple concentrate may also be added to enhance the aging process. By adding these compounds and seasoning for a predetermined period of time, the inventive method produces distillates that have comparable qualities to distillates that have been seasoned for 12 years. A variety of types of tree barks may be utilized in the inventive method, including the bark from oak and willow trees.

Abstract: The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.

Abstract: An inexpensive method for extracting high quality juice from fruit while obtaining a high yield. The unfinished products are pressed in a small screen finisher to obtain a finished liquid and a wet pulp. The wet pulp is hard pressed in a large screen finisher to produce a pulpy liquid and a dry pulp and the pulpy liquid is recycled through the small screen finisher to produce a finished liquid.

Abstract: The invention provides a process for producing essential oils by plant hydro-distillation including the following steps:(a) loading the plants continuously into a still where they are processed counterflow wise with steam,(b) continuous unloading of the exhausted plants,(c) recovery of the latent heat of distillation and condensation of the steam by means of a gas in a condenser,(d) drying of the exhausted plants by contacting with the gas, in a drying installation,(e) combustion of at least a part of the dried exhausted plants in a boiler and use of the combustion heat for producing steam.