Abstract: The present invention relates to a method for selectively controlling a rice cooking process of an electric rice cooking kettle which includes a state selecting key, a control section, a data storing section, an internal pot temperature sensor, and a heater. The method can selectively cook a rice to different states such as a medium rice, a hard-boiled rice, or a sticky rice, without adjusting a water amount during cooking, and can change the state of boiled rice during the cooking process prior to a heat-preserving point.

Abstract: An apparatus for growing anaerobic microorganisms is provided having a dish top that contains a sealing ring upon which the media surface in the dish bottom rests when the apparatus is inverted. The contact between the sealing ring and the media surface forms a seal that traps the gas in the headspace between the media surface and the inside of the dish top. A oxygen reducing agent can also be incorporated into the media together, in some instances, with a substrate which react with oxygen in the media and with oxygen in the headspace thereby creating an environment suitable for growing anaerobic, microaerophilic and facultative anaerobic microorganisms.

Abstract: The cluster water having a potassium ion concentration of 100 ppm or more and containing potassium ions, magnesium ions and calcium ions in a weight ratio of potassium ions:magnesium ions:calcium ions of 1:0.3-4.5:0.5-8.5 has small clusters on the average, which are retained stably for a very long period of time at ordinary temperature.

Abstract: The present invention comprises a foodstuff processing assembly for the continuous, uniform flow per unit time discharge of a foodstuff onto a moveable conveyor belt, the assembly comprising a support frame for supportively holding the pump assembly. A plurality of split pump housings are disposed transversely with respect to the conveyor belt. An upper drive shaft rotates a plurality of gears within each of the spilt pump housing portions. A lower support shaft rotatably supports corresponding lower array of gear teeth within those split pump housings. The input chambers are arranged in communication with a common manifold, and a plurality of nozzles are disposed in a forward portion of each of the split pump housing sections. A pressurized foodstuff containment vessel is in communication through a manifold into each of the input chambers feeding the split pump housing members.

Abstract: The disclosed invention relates to treatment of agricultural products such as wheat with infrared radiation, particularly wheat infected with T. indica Teliospores, to kill the spores. The agricultural products are treated with infrared radiation generated by ceramic heating elements at intensities of 5-34 KW/m.sup.2 for varying time periods.

Abstract: Methods are disclosed for producing substantially flat processed meat products and, more specifically, flat casingless hot dogs. In the disclosed methods a material containing substantial amounts of the meat protein is formed prior to cooking into a flat form of a predetermined thickness by pressing the uncooked material. The flat form is then heated either simultaneously with the forming or thereafter to a temperature and for a time sufficient to congeal a sufficient amount of the protein to stabilize the shape of the flat form but insufficient to cause any substantial rendering of the material. The surface of the congealed flat form is then treated by smoke, drying or both to establish its texture and flavor, and the treated flat form is then finally cooked into the food product. The flat form is cut into discrete flat shaped patties either at the beginning of the method or subsequent to cooking or chilling.

Abstract: An apparatus is provided that can always and continuously cut and discharge a constant amount of bread dough, regardless of its properties, from a mass of bread dough in a hopper. The apparatus is characterized by projections (5,6) mounted on pairs of opposing rotating cutting blades (4,4') disposed in a bottom opening of the hopper (1).

Abstract: A method for measuring moisture content along a drying line is described by the following stages: A first stage in which a predetermined (weight) quantity of product is withdrawn. A second stage in which, using a piece-counting system, the number of pieces forming the quantity of product withdrawn during the first stage is counted. A third stage in which the number of pieces of product is compared with predetermined values. The main advantage of this method its immediate response.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifold. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: A method for processing a food product is disclosed which overcomes problems associated with coagulation of food products (mostly meat products) undergoing aseptic processing. The method coagulates the food product prior to aseptic processing. The coagulated food product is then separated into smaller particles using various methods. The food product is then subjected to aseptic processing and packaging. The method is especially applicable to thawed meat products such as lamb or beef. The method allows for the aseptic shipment of food products to overseas markets where previously the food product had been frozen to prevent spoilage during shipment.

Abstract: A cheese processing machine includes an extruder assembly for forming the cheese into a string. The disclosed assembly has two extruders each forcing a different type of cheese in a plastic state into separate chambers of an extrusion head. The extrusion head has a series of apertures with each one communicating with both the first and second chambers, wherein cheese from each chamber is extruded simultaneously through each aperture to produce a string with both types of cheese. The extruded cheese string travel along brine filled troughs while a tube over each trough directs a plurality of brine streams which strike each cheese string and apply a torque which twists the string lengthwise. The cheese cools as it moves along the trough fixing the twisted shape of the string.

Abstract: A method and apparatus for increasing pasta production and for ensuring a more uniform and quality pasta product which includes heating the die face of a die by positioning on the die face an electric resistance heater.

Abstract: A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118.degree. C. is less than 29 seconds, and the time for which the plant foodstuff is above 70.degree. C. is less than approximately 100 seconds.

Abstract: A vitamin concentrate delivery system including a positive displacement pump having a pump drive and a pump controller, and a flow measurement or detection unit having a magnetic flow tube, a transmitter and a recording device to regulate the flow of liquid vitamin concentrates into food products. A method of adding the vitamin concentrates to the dairy products is also described.

Abstract: Dough shaping devices for shaping baker's dough pieces include a pair of cooperating shaping members, such as concave rounder bars (27) placed over a surface conveyor (16). The concave surface of the rounder bars is formed with a metal base plate (45) that includes a concave dough shaping surface (46) formed of stainless steel. Metal particles are formed on the dough shaping surface by the sputtering of metal plasma, to form a roughened texture, and a slick material, such as a fluropolymer, is applied thereover, to form a grainy but slick surface against which the dough pieces move. The grainy surface retards sliding friction of the dough pieces, while the slick surface permits immediate release of the dough from the dough shaping surface.

Abstract: A method for producing food products made from a basic alginate or pectin gel by means of gelatinization extrusion. A cylinder is extruded from an extrusion die with a predetermined section. The cylinder has a basic mixture, including a natural food ground product such as a fruit or vegetable, a gelatinizing agent: e.g. alginate or pectin and water. The cylinder is extruded directly from the extrusion outlet die into a vertically elongated receiving bath that contains free calcium ions which ensure the immediate gel setting of an outer wall of the extruded cylinder. The bath has a density such that the extruded cylinder remains free from any stress which might cause the cylinder to warp before the cylinder has sufficiently hardened.

Abstract: A method of producing extrudates such as high protein, high fat sinking aquatic feeds is provided wherein a high protein starting material is initially preconditioned and passed through an extruder; in the extruder barrel a zone of reduced pressure is created upstream of the die for densifying the final extrudate. Fat may be added to the starting mixture at any desired point in the process, and/or may be added as a surface coating to the final extrudate. Preferably, the method further involves measuring a density value of the extrudate such as bulk density, and adjusting the magnitude of the reduced pressure conditions in the barrel in response to such measurement.

Abstract: A process for making a layered and puffed pastry is disclosed. The process includes the steps of producing a dough by mixing a raw material with water, wherein the raw material does not contain a wheat flour, shaping the dough into a plurality of layers to obtain a layered dough; baking the layered dough in a thermal cycle oven; and drying the baked layered dough with microwaves, radio waves or infrared rays to obtain the layered and puffed pastry.

Abstract: An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder having screw augers in a main passageway for advancing a plastic food mass, a device for dividing the plastic food mass into a plurality of substreams such as a branching passageway section in fluid communication with a plurality of sub-divided dough passageways, and a die head having a plurality of die ports for each subpassageway. Each subpassageway has a separate conduit for supplying an additive and has disposed therein a multiplicity of in-line static mixer elements to admix the additive into the substreams of the plastic food mass before passage through the die ports.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.