Abstract: A screen is mounted in an apparatus for contacting particulate solids with a fluid. The apparatus comprises an elongate column for holding a bed of particulate solids for contact with a fluid, the column being designed to be oriented substantially vertically in use and having a fluid inlet near the bottom for admitting a fluid into the column and a fluid outlet near the top for permitting the fluid to exit the column after passing upwardly through a bed of particulate solids in the column. The purpose of the screen is to screen solids from the fluid exiting the column through the fluid outlet. The screen comprises a plurality of vertical screen wires, and the screen is located within the column such that all of the fluid passing through the column passes through the screen and then through the fluid outlet. Each pair of adjacent vertical screen wires defines a substantially vertical screen slot therebetween.

Abstract: A dry instant stuffing mix, suitable for quick preparation using a microwave oven, contains uncoated, coarse bread crumbs (plus No. 2.5 Tyler Screen), uncoated, fine bread crumbs (minus No. 14 U.S. Standard Sieve) and an intermediate or medium fraction which is coated with a surface coating comprised of oil and powdered seasonings. The weight ratio of coarse:fine:medium crumbs is 1:0.08-1.3:2.8-4.0.

Abstract: The present invention teaches sweetening a comestible such as a ready-to-eat cereal with a coating comprising a sweetening syrup having from 9% to 85% by weight reducing sugars and a pectin solution. The present invention also teaches a method for sweetening a comestible with a sweetening syrup comprising forming a mixture of sweetening syrup and a pectin solution and coating said mixture onto the surface of the comestible and drying same to a desired moisture content for packaging.

Abstract: A continuous process for producing agglomerated spray-dried, pregelatinized starch wherein two or more spray-cook nozzles are aligned in a drying tower such that their spray patterns intersect. The point of intersection is distant enough from the nozzles to avoid globbing or clumping and close enough to the nozzles so that the surface of the particles are tacky enough to effect adhesion and a build-up of agglomerates.

Abstract: A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.

Abstract: A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity building capacity equivalent to pregelatainized tapioca starch.

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: A line is provided for assembling a product including proteinaceous patties having a filling therebetween. All components of the line are mechanically synchronized to maintain a consistent pitch throughout the assembling procedure. Included is a patty forming means that deposits proteinaceous patties such as ground meat patties onto a moving conveyor assembly to thereby define the desired pitch. Edible filling materials such as sauces, condiments and/or cheeses are deposited onto this patty at the given pitch. Another patty is deposited thereover while the product being formed continues to flow on the generally straight-line conveyor assembly. Thereafter, a knitting station impresses projections or pins through the outer periphery of the upper patty and into the lower patty such that, after removal of the pins by the device, the patties are knitted together, and the filling is encapsulated therewithin.

Abstract: A method for cooking meat in a bag wherein a cling film is vacuum sealed and shrunk around the meat, said cling film having a cavity for forming the meat. Next, the cling film is surrounded by an outer film which is vacuum sealed and shrunk around the cling film. The outer film has a softening point above the cooking temperature of the meat. The meat is then heated in the bag to the cooking temperature of the meat. It is found that when this invention is employed that there is minimum purge formed in the bagged cooked product.

Abstract: A method of extracting caffeine from green coffee beans whereby an essentially caffeine-free supercritical fluid is continuously fed to one end of an extraction vessel containing green coffee beans and caffeine-laden supercritical fluid is continuously withdrawn from the opposite end. A portion of decaffeinated beans is periodically discharged while a fresh portion of undecaffeinated beans is essentially simultaneously charged to the extraction vessel. The caffeine-laden supercritical fluid is fed to a countercurrent water absorber. Supercritical carbon dioxide is the preferred supercritical fluid. The method of the present invention is more efficient than batch processes and produces an improved decaffeinated coffee.

Abstract: A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.

Abstract: A floating lid is provided which enables the preparation of a beverage of uniform consistency which is retarded in its loss of volatile, oxidation and contamination. The floating lid is buoyant and has an aperture through which the beverage passes. The aperture is surrounded by upwardly-extending walls which form a chamber for the purpose of creating a hydrostatic head of beverage above the aperture.

Abstract: A case packing apparatus comprising a stacking assembling, a case positioning assembly, and a pusher assembly. The stacking assembly is provided to form a stack of articles; the case positioning assembly is provided to receive a case in a receiving position and to move the case to a loading position, wherein an open end of the case is located adjacent that stack of articles; and the pusher assembly is provided to push the stack of articles into the case. The case positioning assembly includes an engagement member and a pivot arm that is spaced from the engagement member when the case is in the receiving position; and, as the case is moved toward the loading position, the pivot arm engages the engagement member and pivots the case about an upwardly moving axis to move the case into its loading position.

Abstract: A conveyorized machine that operates to automatically advance objects of generally the same shape and weight, particularly breasts of turkey, to a scale platform which is retractable below the conveyor and elevatable above the conveyor. On the scale platform the object is automatically positioned to a desired location relative to a vertically running band saw blade. In one mode of the machine the desired location will result in the object being sawed or severed into two portions of equal weight. In another mode the desired location will result in the object being sawed or severed into one portion of a predetermined weight and a second portion being the remainder of the object. After the object has been positioned in the desired position on the scale platform, the platform retracts or lowers below the level of the conveyor and the object is then conveyed past the band saw blade and the resulting two severed portions are conveyed to the discharge end of the machine.

Abstract: A line is provided for assembling a product including proteinaceous patties having a filling therebetween. All components of the line are mechanically synchronized to maintain a consistent pitch throughout the assembling procedure. Included is a patty forming means that deposits proteinaceous patties such as ground meat patties onto a moving conveyor assembly to thereby define the desired pitch. Edible filling materials such as sauces, condiments and/or cheeses are deposited onto this patty at the given pitch. Another patty is deposited thereover while the product being formed continues to flow on the generally straight-line conveyor assembly. Thereafter, a knitting station impresses projections or pins through the outer periphery of the upper patty and into the lower patty such that, after removal of the pins by the device, the patties are knitted together, and the filling is encapsulated therewithin.

Abstract: Amides of L-aminodicarboxylic acids and B-aminoethers are low calorie sweeteners.

Abstract: A method of making a pizza-like product including the step of forcing down against a proofed ball of bread-type dough a press having a plurality of downwardly projecting protuberances to press the dough into a relatively flat configuration with a dimpled surface leaving thick portions between indentations for entrapment of gases.