Abstract: A method for fat removal from cooked meat product that employs a draining apparatus in a cooking vessel or container. The draining apparatus includes a draining slot array, a draining box, a draining tube and a controller element. Fat and excess liquids, which are liberated during cooking, are drained out of the container through the draining slots, and into the draining box and draining tubes.

Abstract: A method for fat removal from cooked meat product that employs a draining apparatus in a cooking vessel or container. The draining apparatus includes a draining slot array, a draining box, a draining tube and a controller element. Fat and excess liquids, which are liberated during cooking, are drained out of the container through the draining slots, and into the draining box and draining tubes.

Abstract: A system for producing low fat ground meat is disclosed. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.

Abstract: A device for fat removal from cooked meat product that employs a draining apparatus in a cooking vessel or container. The draining apparatus includes a draining slot array, a draining box, a draining tube and a controller element. Fat and excess liquids, which are liberated during cooking, are drained out of the container through the draining slots, and into the draining box and draining tubes.

Abstract: A method and system for producing low fat ground meat is disclosed. The method relates to a method of cooking raw ground meat so as to form a mixture that includes cooked ground meat, liquified fat and broth. Hot water is added to the mixture in an amount sufficient to cause a significant percentage of the liquified fat to float above the surface of the cooked meat mixture. The liquified fat layer is then removed. Subsequently, broth and water are also removed such that a cooked, low fat, chunky ground meat product results. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.

Abstract: A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compressing the product against the support member only after the product has reached the temperature at which a substantial portion of the fat contained in the meat is liquified, by applying a rolling pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressure level sufficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when rolling pressure is applied, a non-fat liquid is supplied to the top surface of the product.

Abstract: A method for removing fat from a meat patty by heating the meat patty on both sides to a temperature sufficient to cause fat contained in the meat patty to liquefy, and then applying pressure to the meat patty sufficient to cause at least a portion of the liquefied fat contained in the meat patty to be exuded therefrom. The method also preferably includes the step of injecting a liquid flavoring solution into the cooked and pressed meat patty to improve flavor and juiciness.

Abstract: A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compessing the product against the support member only after a portion of the fat contained in the meat is liquified, by applying a pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressure level sufficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when pressure is applied, a non-fat liquid is supplied to the top surface of the product.

Abstract: Xanthine stimulants are extracted from a cocoa material containing a fat by adding water to the cocoa material for swelling it with at least 0.1 part by weight of water per part by weight of cocoa. The swollen material is then contacted with a food-acceptable solvent gas which is supercritical in respect to temperature and pressure, after which the solvent gas containing the stimulants is separated from the swollen cocoa material which thereupon has a reduced content of stimulants.

Abstract: Process for extracting roasted and ground coffee characterized in that the coffee, having an average particle size not exceeding 2.0 mm, is wetted in the absence of air with at least twice its weight of an aqueous liquid, and the wetted coffee is transferred, in the absence of air, to an extractor where it is extracted with an aqueous liquid at a temperature of at least 100.degree. C.

Abstract: A process for the recovery of xanthine stimulants from an aqueous solution containing xanthine stimulants extracted from cocoa material, which comprises contacting the solution with a substantially neutral adsorbent and separating the adsorbent, with the xanthine stimulants adsorbed thereon, from the aqueous solution having a reduced content of xanthine stimulants.

Abstract: A process for the recovery of theobromine from an aqueous solution containing theobromine extracted from cocoa material, which comprises contacting the solution with a substantially neutral adsorbent and separating the adsorbent, with theobromine adsorbed thereon, from the aqueous solution of reduced theobromine content.

Abstract: Caffeine is extracted from solutions thereof with supercritical carbon dioxide having a density of at least 0.85 g/ml.

Abstract: Coffee aroma gas is admixed with an absorbent comprising aqueous liquid and liquid edible oil under pressure to produce a foam. This foam may then be contacted with soluble coffee solids to effect their aromatization.

Abstract: A process is disclosed wherein the decaffeination of aqueous extracts of vegetable material with non-ionic, hydrophobic resin may be performed in a continuous manner. In accordance therewith, extract is contacted with resin to effect decaffeination, exhausted resin containing adherent caffeine and non-caffeine water solubles is bleached with water to remove the caffeine, the caffeine-free resin is then washed with a solution comprising water and an organic solvent to elute non-caffeine water solubles and then the resin is rinsed with water to permit its reuse in the further decaffeination of vegetable material extracts.