Abstract: A drawn and ironed can having a generally cylindrical side wall and an integral bottom including two annular rims is provided. The bottom of the can has a reduced volume configuration, wherein the upright can rests on an outer annular rim known as the heel, and an expanded volume configuration, wherein the upright can rests on an inner annular rim known as the nose. When a can in the reduced volume configuration is subject to an elevated internal pressure substantially less than the maximum working pressure, a portion of the can bottom comprising the nose moves axially downwardly relative to the rest of the can to serve as a new base, thus transitioning the can into the expanded volume configuration.

Abstract: A metal container for holding fluids is provided having a bottom wall including a externally convex dome portion and a plurality of supporting feet formed therein. The supporting feet are circumferentially spaced apart from each other and projected generally downward beyond the dome portion. Each supporting foot has formed thereon stand features and stacking features. The stand features are radially spaced from the longitudinal axis of the container and disposed at downwardmost locations on the feet to alone support the container in an upright position on a flat horizontal surface when the container is not internally pressurized. The stacking features are disposed adjacent to the stand features and define, in cross-sectional elevation view, axial stacking surfaces and radial stacking surfaces.

Abstract: A can testing device for measuring pressure and temperature in a sealed container wherein a strap encircles the body of the container circumferentially and a probe affixed to the strap penetrates the sidewall of the container to allow instruments for measuring the temperature and pressure of the container contents to come into physical contact with said contents.

Abstract: A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95.degree. F. to 120.degree. F., and the brewing liquid has a temperature of about 169.degree. F. to 174.degree. F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: A process for recovering active gallotannin for reuse comprising the extracting of dried schoene sludge (about 5% moisture) with a mixture of about 88 vol. % acetone--12 vol. % water to solubilize the gallotannins. The solvent is evaporated off, the residue is treated with water to solublize the gallotannins. After filtration, the clarified water solution is extracted with ethyl acetate. Evaporation of ethyl acetate leaves purified gallotannin which can be redissolved in water and spray dried to produce reusable powder. A preliminary step of separating yeast from the gallotannin protein complex involves treating with 60% acetone/40% H.sub.2 O at room temperature before making the solution about 88:12 acetone:water.

Abstract: This application relates to a precision tunnel pasteurization process in which the spray density is above about 7 gal./min./ft..sup.2 of processing area and the spray is uniformly distributed over the processing area of the pasteurizer whereby the spray water heats the beer to 140.degree. F.-143.degree. F. and then cools the beer to 70.degree. F.-85.degree. F. The spray nozzles are positioned on staggered centers having 9-12" longitudinal spacing and 6" transverse spacing with 3" spacing from side walls and the nozzle bore is 3/8". The nozzle pressure is about 5 psig to 6 psig and the spray nozzles are the type which are the least likely to become clogged. The overlapping hollow cone sprays produce a very uniform spray density at the elevation of the top of the cans or bottles.The improved pasteurizer also has the first heating zone regenerative with the first cooling zone. The advantages of this arrangement are particularly significant on a double deck pasteurizer with sprays only above the top deck.

Abstract: A precision tunnel pasteurization process in which the spray density is at least 6 gal./min./ft..sup.2 of processing area and the spray is uniformly distributed over the processing area of the pasteurizer is disclosed, whereby the spray water heats the beer to 140.degree. F.-143.degree. F. and then cools the beer to 70.degree. F.-85.degree. F. The spray nozzles are positioned on staggered centers having 9-12" longitudinal spacing and 6" transverse spacing with 3" spacing from side walls and the nozzle bore is 3/8". The nozzle pressure is about 5 psig to 6 psig and the spray nozzles are the type which are the least likely to become clogged.

Abstract: The present disclosure involves the filling of beer into containers with a minimum of air/oxygen pickup by forming a layer of displacement gas (normally CO.sub.2) in the bottom of the container, discharging beer into the displacement gas adjacent to the bottom and maintaining the layer of displacement gas above the beer as the beer level rises in the container to push the air out of the top of the container through a vent valve or vent restriction and closing the container with little or no foaming of the beer to drive the air out of the headspace above the beer.

Abstract: A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.

Abstract: Beer brewed from malted barley and having a rice adjunct can be produced at higher gravity cold wort concentrations without excessive viscosity build-up by using low gel point rice.

Abstract: A non-crystallizing starch conversion syrup which is rich in fructose and a method of treating a syrup derived from corn or other starch to increase the fructose content of the syrup. The method involves the molecular separation of fructose from dextrose by treating a fructose-dextrose feed syrup. The first component stripped out by the separation process is a dextrose rich component containing most of the higher molecular weight sugars, and thereafter an enriched fraction is recovered which consists mostly of fructose, a lesser amount of dextrose, and only a trace of other sugars.

Abstract: A clear viscous and gelled antiperspirant solution comprising a gell solution of an alcoholic solvent and a gelling agent for the solvent, an antiperspirant dissolved in the gel solution, and a small but effective amount of emollient. The gelled antiperspirant can be applied easily. The antiperspirant is held effectively within the smooth film formed by the gelling agent. The gelling agent is a cellulose-based derivative modified with polyoxypropylene groups and substituted with acetyl groups.

Abstract: This invention relates to a process for preparing cold water hydrating starch which, when hydrated in water, produces a short creamy textured paste, especially useful in instant pudding formulations. These properties are attained without the use of the classical types of polyfunctional crosslinking reagents such as epichlorohydrin, phosphorus oxychloride, acrolein, etc. This process comprises treating starch with from 0.1% to 1% chlorine (preferably 0.4-0.6%) as sodium hypochlorite to inhibit the starch, but not to degrade or depolymerize it, and then reacting the inhibited starch with an alkylene oxide to produce a hydroxypropyl starch having a degree of substitution of about 15.5% to about 18.5%.

Abstract: A low calorie, low carbohydrate beer is produced by carrying out a separate mashing of malt at temperatures which substantially inactivate microorganisms without deactivating enzymes of the malt and adding this mash to wort in a primary and/or secondary fermentor to produce a final beer having a reduced carbohydrate and calorie content.