Abstract: A process for producing concentrated fruit extracts from raw fruit is described. The raw fruit, which may be whole or chopped into bits and at various states of ripeness, is mixed with water and the wetted fruit placed in a pressurized heating container such as an autoclave, where the fruit is heated at a predetermined temperature and pressurized at a predetermined pressure for a predetermined period of time so as to extract the fruit. The extracted fruit is then fed to a separator device which separates the extract from the fruit residue. The extract is then concentrated under vacuum to provide a concentrated fruit extract while the residue is discarded.

Abstract: Disclosed is an improved process for preparing low-fat nuts, such as peanuts. The resulting products retain more of their natural flavor than products prepared according to prior art procedures. According to the process, the nuts are initially roasted at a temperature and for a time effective to develop a roasted flavor and color prior to pressing them to remove only a limited amount of the oil. After the initial roasting, the nuts are hydrated and equilibrated for a period of time to obtain a uniform moisture content within the range of from about 4 to 8%. The hydrated nuts are then pressed to remove from about 20 to about 55% of the oil and then hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape prior to a final roasting to fully develop the flavor and color of the nuts.

Abstract: A method for preserving live hard-shell crabs by immersion in a constantly agitated brine solution to freeze the crabs. The brine solution contains a chemical defoamer and is maintained at a temperature of from about -7.degree. to 10.degree. F. to rapidly freeze the crabs, the time of immersion being preferably from about 30 to 50 minutes.

Abstract: The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good mouth feel.

Abstract: In a process and apparatus for manufacturing an elongated cheese product, the extrusion of a heated mass of cheese is followed by a subsequent pulling or tensing of the extruded strand which develops a fibrous texture in the product and reduces the size of the strand. The pulling is carried out on a continuous basis by a tension applying device, downstream of the extruder, which may comprise a pair of drums around which the cheese strand is wrapped. The strand then passes down a cooling vat under tension from a second tension applying device which retains the properties of the strand as it cools. The second tension applying means may include pairs of driven rollers through which the cheese strand passes. After the pulling and cooling, the strand is cut in lengths suitable for packaging.

Abstract: A cooked product is coolant by interval or intermittent showering with coolant in a process which can be completely automated. The product is cooled with a cold shower for a specified period of time, after which the shower is turned off for a time sufficient for heat to be transmitted from the core of the product to its outer surface so that the surface is heated and dried. This on/off cycle of the shower is repeated until, by successive extractions of heat from the product surface, the desired internal temperature of the product is reached. In comparison with continuous showering, this method permits equivalent cooling with substantially less than half the quantity of coolant and in a shorter time, all because of more efficient use of the coolant.

Abstract: This invention provides a novel method of and an apparatus for transferring heat to food articles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140.degree. F. and within a temperature range of .+-.5.degree. F.

Abstract: Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.

Abstract: A horizontal cylinder having a circular discharge opening at one end and a piston moveable toward and away therefrom. The cylinder has an upwardly open side inlet opening through which dry potato agglomerates and water is introduced. An impervious barrier spanning the discharge opening prohibits egress of water through the discharge opening, and after the dry product and water are introduced through the inlet opening into the chamber, the piston is moved toward the impervious wall to consolidate the dry product and water into a confined volume so as to distribute the water uniformly throughout the dry product and produce a homogeneous potato dough that can be formed into shaped potato pieces, such as french fry shaped pieces. A method for enhancing uniform wetting of the dry product, which includes the steps of introducing into the chamber a minor amount of the water, then introducing the dry product, and then introducing the balance of the water.

Abstract: A process for the conversion of feathers into a foodstuff is disclosed wherein moistened feathers are subjected to an elevated temperature and a pressure of 15-40 psig without agitation to form a pulpy mass of the feathers. The pulpy mass of feathers is then hydrolyzed at a pressure of 40-80 psig, to convert the feathers into a highly nutritious food product. The converted feathers can be dried to form a highly nutritious feather meal or combined with other poultry by-products such as offal or blood to form an aggregate or mixture of these by-products.

Abstract: The problem of properly cooking food and handling heated food so that it retains a fresh-cooked taste, fragrance and appealing appearance is solved by apparatus that includes an inner wall means (15) defining an inner chamber (16) and an outer wall means (17) defining an air circulating passage (18) extending in a loop around the inner wall means. Louvered slots (28) with inclined fins (29) are provided in the inner wall means along said air circulating passage that are sufficiently narrow to confine the circulating air substantially to said passage without a significant amount of airflow in direct contact with the food in said chamber and at the same time arranged to permit moisture and heat to diffuse between the circulating passage in the inner chamber via said apertures to control the moisture and heat in the chamber and establish a substantially uniform temperature throughout said chamber.

Abstract: A breadmaking method and apparatus particularly adapted for household use. A combined trough and baking-pan unit is removably mounted on a lift table arranged in the oven and, when raised, is automatically covered by a downwardly spring-biased closure member and receives a measured amount of water as allowed to fall down through the bottom port of a water tank provided above and through holes formed in the closure member. Also provided are agitator means which are operable to act upon the mixture in the combined trough and baking pan unit raised. For fermentation and degassing of the dough thus formed in the unit, the lift table is lowered to its bottom position and held there for an appropriate length of time and thereafter the oven temperature is raised to a suitable level.

Abstract: A method for degerming maize is disclosed. The maize is introduced into a cylindrical, perforated working housing in which is mounted a rapidly rotating rotor which drives the maize along an annular working chamber between the rotor and housing. The rotor carries a large number of blades having edges which detach the germ from the endosperm. A collecting chamber surrounds the working housing, and the working housing is provided with an outlet aperture for oversize particles.

Abstract: Herbs or spices are sterilized for commercial sale purposes by extruding the products through a small orifice in a die, preferably while maintaining the products at a temperature above approximately 220.degree. F. Before extrusion the herbs or spices are moistened, and then are tempered or allowed to remain in the presence of the moisture until the moisture level thereof has equilbrated to a range of about 16-20% by weight. When the moistened and tempered products are extruded, they expand slightly upon emerging from the die orifice, and are severed into pieces by a rotating knife. The severed pieces may then be ground into any desired particle size.

Abstract: This invention provides a novel method of and an apparatus for transferring heat to food particles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140.degree. F. and within a temperature range of .+-.5.degree. F.

Abstract: The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.

Abstract: The invention concerns a method for heat treatment of unpackaged food products by means of a fluid, especially a liquid, which has a temperature different from that of the unpackaged products and which supplies heat to the product or remove heat therefrom. The product is placed on a support of high thermal conductivity and is covered by a thin, flexible and fluid-tight covering layer which can be brought to closely follow the product. Upon flushing of such fluid towards the underside of the support and towards the top side of the cover, the fluid is adapted to cause the cover to adhere closely to the products thereby establishing a maximized contact surface for the exchange of heat between the fluid and the products.

Abstract: A process is provided for preserving fresh vegetables such as cabbages and/or radishes used in making a Korean pickled food called kimchee. After being washed in water and cut-up into sizeable pieces, the vegetables are soaked in salt water, dried to remove any excess moisture, and then vacuum packaged. This enables the vegetables to be maintained without spoiling for a period of two weeks or so without refrigeration. Associated with each vacuum package of vegetables is a package of a mixture of condiments as needed for seasoning the vegetables to obtain the desired pickled kimchee taste upon fermentation.

Abstract: A commercially feasible, high-output extrusion apparatus and method is provided for producing vegetable protein based meat analogue products characterized by discrete, untwisted, manually separable meat-like layers and at relatively high production rates. The method involves passing hot, moist, pretreated vegetable protein material through an extruder barrel and causing formation of a first choke of the material intermediate the ends of the barrel, subdivision of the material downstream of the first choke point in the presence of steam for thorough cooking and moisturizing of the material, rechoking of the subdivided material adjacent the extrusion end of the barrel, and extrusion of the material as a dense, layered meat analogue product.

Abstract: A food product, such as fruit or vegetables either whole or in pieces, or in the form of a pulp, or meat in pieces, is preserved by feeding hot liquid or steam into a contained body of the product to sterilize the product. Some liquid is retained in the product which is sealed in a container under aseptic conditions. The sterilization preferably takes place in the container in which the sterile product is ultimately sealed.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place.

Abstract: Quick-cooking white, brown, and wild rices are prepared by a process wherein the rice is soaked in water, cooked, and dried in a centrifugal fluidized bed drier while being tumbled at at least two different centrifugal forces.

Abstract: The present invention provides a process and apparatus for texturizing protein products wherein a protein dough containing a heat coagulable protein is passed through a screw conveyor that has an internal conveying section which changes in configuration such that the dough is stretched during passage through the conveyor, while at the same time is heated to a temperature above the heat coagulation temperature of the protein to ultimately provide a meat-like fiber structure wherein the fibers are aligned.

Abstract: A method is provided for producing chemically leavened doughs or batters and premixes therefor which yield organoleptically acceptable baked or fried products notwithstanding use of pretreated corn, grain sorghum, and/or millet flour in the doughs or batters in lieu of a substantial portion of the wheat floor normally used therein. The preferred method includes the steps of hydrating milled corn, grain sorghum and/or millet with water to provide a homogeneous mixture thereof, followed by drying and the addition of a minor amount of unrefined lecithin thereto to form a premix which is incorporated into a chemically leavened dough or batter formulation as a substitute for at least a portion of the wheat flour usually employed therein.

Abstract: Method for steam peeling produce in a pivotally mounted pressure vessel in which a bath of water is provided in the bottom of the vessel for receiving the produce charged to the vessel in a relatively impact-free manner. By pivoting the vessel the water bath is withdrawn prior to steaming the produce under pressure and then returned to aid in the discharge of the peeled produce.

Abstract: A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of carbohydrate, such as instant rice or instant noodles, while the top layer essentially consists of foamed dehydrated egg.

Abstract: A vertical hopper carries a mass of hot water recirculated therethrough by water jet inlets opening laterally into the vertical hopper below the level of accumulated water and creates by water turbulence the heating and mixing of cheese curd segments as they pass under gravity through the water towards a pair of intermeshed, slow speed augers within a horizontal discharge duct which underlies the hopper. The augers feed the uniformly mixed stretched cheese curd through an elbow to a vertical accumulating duct bearing at its upper end an adjustable back pressure plate which closes off a part of the accumulator duct discharge opening.

Abstract: An improved method of stripping flavorful essential volatiles from a substrate, such as coffee or tea, which comprises contacting a uniform admixture of finely ground ice and the substrate in a suitable vessel with a stream of water vapor and thereby melting said ice, uniformly wetting said substrate and stripping said essential volatiles from said substrate; and collecting said volatiles in a cold trap.

Abstract: This invention relates to an improvement in a process for preparing humidified, shirred artificial collagen sausage casings wherein immediately prior to shirring, the inside wall of the unshirred portion of the casing is contacted with an aqueous humidifying fluid comprised of water containing from about 0.8 to about 3% by weight of a mixture of partial fatty acid esters of glycerine and sorbitol, the glycerine ester being present in the aqueous fluid at a concentration of greater than 0.1% by weight.

Abstract: This invention relates to an improvement in a process for humidifying artificial sausage casings wherein a moisture-providing fluid is contacted with the inside wall of an unshirred portion of casing and the casing subsequently shirred. The improvement resides in employing as the moisture-providing fluid, water containing from about 0.5-5% by weight of a water-dispersible surfactant having sufficient lubricating qualities for preventing said casing from jamming on said shirring machine.

Abstract: A bland texturized monofilament protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry of a protein material, injecting high pressure steam into the slurry to propel it through a confined treatment zone, centrifugally spinning the protein material into monofilaments, and recovering the textured monofilaments in a collection zone. Apparatus for performing this process comprises means for injecting steam into a protein slurry, means defining a confined treatment zone wherein the injected steam and protein are contacted, and means for centrifugally spinning the steam-treated protein material into monofilaments.

Abstract: The invention provides a method and apparatus for the hydration and/or cooking of a particulate material, for example grain which is to be used as a nutrient medium for mycelium growth in the production of mushroom spawn, or food products such as peas, beans, rice, diced root vegetables or meat cut into small pieces.The material is heat treated under pressure with water in liquid or vapour phase, then flash cooled and sterilized. Throughout these operations the material is agitated and the treated sterile material is fed into sterile containers under aseptic conditions.

Abstract: The drying method according to the invention provides first for the moistening of the material with juice pressed out from the material of an earlier run and the material is passed through a heat exchanger the heat of which is derived solely from the exhaust air of the main drying unit and subsequently pressing out the excessive moisture from the material before the main dryer.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube, passing the protein material through a back pressure valve at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. Between the back pressure valve and the collection zone the protein material is subjected to an agglomeration and stretching treatment accomplished by passing the protein and steam mixture through a restriction means, or by injecting a stream of cold water at right angles into the cooked protein and steam mixture, or by both of these steps. Apparatus for performing this process is also disclosed.

Abstract: A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree.F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures. Apparatus for performing this process is also disclosed.

Abstract: A process and apparatus for recovering feed products from animal manure are disclosed wherein the manure is fractionated into a silage component, a high-protein feed supplement, and a third component consisting essentially of insoluble minerals and indigestible cellulosic particles. A slurry of the incoming manure is formed and allowed to ferment to encourage the bacterial conversion of nitrogenous compounds into true protein and to lower the pH of the slurry. Special separators are used to separate the fermented slurry into solid and liquid fractions. The solid fraction which consists of undigested fibers and grains is washed to provide the silage type component. Insoluble minerals and indigestible cellulosic particles of the manure which appear in the liquid fraction as fine solids are removed from the liquid fraction (by centrifuging) to provide the third component. The viscous liquid fraction may be used as a high-protein feed supplement or the water in it can be evaporated to provide a dry product.

Abstract: A process of continuously forming pH modified protein filaments from a proteinaceous material is disclosed wherein an aqueous slurry of the proteinaceous material is formed having a proteinaceous solids content of between about 0.5 and 35% by weight. Discrete filaments are formed by conducting the slurry under pressure through a heat exchange zone and heating the slurry to a temperature which is above 240.degree. F. whereby the protein is subjected to such temperature for a sufficient period of time so that elongated filaments are thereafter separated from the remaining constituents of the slurry. The heated slurry is then continuously removed from said heat exchange zone through a back pressure creating orifice whereby discharge of said filaments from the heat exchange zone to a collecting zone is controlled by confining the stream of said filaments to within a total angle of between about 4.degree. and 90.degree..

Abstract: A method and apparatus for excluding a noncondensible gas from voids in a particulate product and thereafter filling the degassed product into a container. If the product includes only entrapped voids, a liquid is directed upwardly through the product in a degassing chamber to purge noncondensible gases from the voids. The upper end of the chamber is then closed at a point below the liquid level and the lower end of the chamber is opened to discharge the degassed product and liquid into a separating mechanism which causes the product to gravitate into the container and the liquid to be collected in a sump for recirculation.If the product is a low free liquid porous food product that includes both entrapped and occluded voids, the degassing chamber is first closed and vacuumized. The liquid is then directed upwardly through the product in the degassing chamber while vacuumization continues.

Abstract: A process of making meat analogs which comprises forming a dry protein mix, adjusting the moisture content of the dry mix to form a dough-like protein wet mix, sheeting the protein wet mix to form a coherent workable protein dough sheet, cutting the sheet to form fiber-like strands, aggregating the strands into a desired fiber alignment, preferably coating the aligned fibers with an edible binder material, and stabilizing the fibers to form a coherent fiber mass closely resembling meat in appearance, texture, and eating quality.

Abstract: Novel process for peeling fruits and vegetables which yields maximum skin removal coupled with minimum weight loss. The primary feature of the invention is loosening the skin by applying multiple heat treatments, each followed by a cooling step. Each of the heatings is ineffective by itself to attain loosening of the skin, but the multiple heatings in aggregate and in conjunction with the coolings yield effective loosening of the skin without cooking the flesh of the fruit or vegetable being peeled.

Abstract: An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.

Abstract: A washing and peeling composition for preparing fruits and vegetables contains an alkanolamine and a major amount of a carrier medium such as water. The alkanolamine is preferably monoethanolamine. A surface active agent such as a fatty alcohol sulfate, an alkylarylene sulfonate or a non-ionic agent may be added. The treatment is for one to thirty minutes at a temperature of at least about 20.degree.C depending on the fruit or vegetable concerned. The compositions enable a substantially higher yield of useful product.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry is made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat. The product is prepared by extruding a vegetable protein-water mixture in a first extrusion cooker under conditions to render the mixture hot and flowable but still substantially unoriented, whereupon the mixture is passed through a second extrusion cooker which is equipped with a hollow tubular spacer on the extrusion end thereof.

Abstract: Food products, such as meat, poultry and fish analogs, are prepared from plant protein concentrate by formulating an aqueous dispersion of the protein with or without the addition of an edible oil, converting the dispersion to a dry sheeted product, laminating the sheets and thereafter rehydrating the product.

Abstract: Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to elevated mechanical pressure and suitable temperature and pH conditions to convert the protein material under non-puffing conditions to a dense, substantially homogeneous, translucent to glassy, coherent, bonded, proteinaceous product of desired size and shape. The material is thereby bonded together so as to be capable of withstanding the disruptive deterioration and loss of structural identity caused by subjecting the proteinaceous material to retorting conditions such as used in food processing. The translucent to glassy, proteinaceous product yields hydrated food products having structural integrity and desired textural characteristics.

Abstract: The improvement in the method of controlling the restricted puffing of moist, puffable food products, usually proteinaceous, so as to avoid the significant rupturing or disruptive puffing characteristics associated with so-called explosion-puffed extrudates. That improvement involves, for example, deliberately including in a water-moistened, viscous proteinaceous mass during its passage through and from the confines of an elongated, open-ended die, a relatively small amount of occluded air mixed therewith in controlled quantity so that puffing or, more specifically, balloon-puffing, is accomplished without requiring substantial or significant boiling of water in the mass. This results from controllably utilizing the partial pressure of the vaporized water combined with the partial pressure of the controlled amount of air contained in the advancing mass.

Abstract: A semi-unitary protein product consisting essentially of a bundle of intermittently fused parallel protein fibers which closely resembles the fibrous structure of natural meat can be prepared by heating a protein-water mixture to form an extrudable plastic mass and then extruding the mass under pressure through a spinneret having a plurality of closely-spaced orifices therein directly into a gaseous medium to yield the desired product.