Abstract: There is described apparatus for protecting and dispensing wine from a bottle in which a stopper assembly inserted in the neck of the bottle receives a removable cap assembly. The cap includes a chamber receiving gas under pressure from a cartridge stored in the cap. A valve in the stopper has three positions, an off position, a bottle venting position, and a bottle pressurizing position. In the latter position, gas under pressure stored in the cap is directed into the bottle so as to insert an inert gas into the bottle. In the vent position, excess pressure in the top of the bottle can be relieved. A second valve in the stopper controls an output spigot from which wine is dispensed from the bottle.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier contains carageenin and pectin, and may further contain locust bean gum, and/or carboxymethylcellulose.

Abstract: In the sealing of a glass container containing a product such as a food product by means of a cover comprising a metal foil having on one surface thereof a sealant layer of a thermoplastic resin, the opening end of the container is preheated, and the cover is placed on the opening end, after which the cover is pressed against the opening end successively by a heating plate and a separate pressing plate. By this process, a positive seal and a high sealing process efficiency are obtained even when the container content is a product such as a heated liquid food product and even when the rim surface of the opening end of the container has some projecting irregularities.

Abstract: The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an improved process for preparing products of this type which could withstand the processing conditions of heat and shear.According to the present invention, products of this type are improved by employing as the pulp-simulating particles from about 1 to 10%, based upon the weight of the products, of bread crumbs consisting essentially of wheat flour, yeast and salt, the bread crumbs having a porous, striated and elongated shape and structure and a particle size wherein they are retained on a USS 60 mesh screen after passing a USS 16 mesh screen. These bread crumbs readily absorb moisture from the aqueous phase to provide soft yet coherent pulp-like particles which enhance the appeal of food products, such as barbeque sauces and simulated fruit sauces.

Abstract: A novel ice cream product container with complementary closure member is disclosed. The container body member is usually of paperboard and formed from an integral blank comprising edge-reinforcing flaps articulated to wall members, which reinforcing flaps are then folded down upon and secured to their respective wall members to provide a reinforced portion of double thickness in the container formed from the blank. This folded-over, reinforced portion is also present in the flat-folded tube produced from the blank, the squared-up tube, the erected container, and finally in the closed and filled package. This folded-over, reinforced portion of double thickness contains defined areas of low resistance adapted to receive lugs formed in a wall of the complementary closure member. The closure member also provides a complementary channel between essentially upstanding and downstanding walls for receiving the reinforced portion of the container walls in frictional engagement therewith.

Abstract: A method for heating containers having a product liquid therein utilizing the heat of condensation of a compressed refrigerant vapor. A first fluid medium is heated by transfer of heat from the compressed refrigerant vapor, thereby condensing the vapor to provide a liquid refrigerant useful for cooling. The containers are contacted with the heated fluid medium in the first stage of a container heating system having a plurality of stages, thereby transferring heat from the first medium to the containers. Thereafter the containers are contacted with a second fluid medium in a second stage of the system, the second medium entering the second stage at a temperature higher than the temperature at which the refrigerant vapor is condensed. The containers are heated in the system to a temperature above the dew point of the ambient air, thereby preventing condensation of moisture on the outside surfaces of the side walls of the containers leaving the system.

Abstract: A beverage-bottling method for non-carbonated beverages. An inert gas, other than carbon dioxide, such as nitrogen, is injected into a non-carbonated beverage prior to filling a container. Inert gas is permitted to escape from the beverage in the filled container before sealing the container. The amount of gas released is sufficient to strip dissolved oxygen from the beverage and then purge air from the headspace of the container. Sufficient gas is retained in the beverage to exert a superatmospheric pressure after the container is sealed. The reduction in oxygen content of the headspace is superior to that achieved with using a stream of nitrogen purging gas into the headspace, while dissolved oxygen is substantially reduced and internal container pressure is increased, the latter being a distinct advantage in containers made of flexible material such as sheet metal and plastic.

Abstract: In the pasteurizing of beverages and comestibles in closed containers, the containers are progressively raised in temperature to the pasteurizing temperature and, after an appropriate period of time, progressively cooled down in apparatus which practices a method for separately storing both heated water and cooled water and applying the heated and cooled water from storage so that skips in the supply of containers will be accommodated with savings in the amount of steam and chilled water required.

Abstract: A method of pressing and draining whey from cheese curd. In particular, this method is made suitable for producing large blocks of cheese. A container mold having an internal drain screen is filled with cheese curd particles. Pressure is then applied to the cheese curd draining whey into the drain screen and out of the container mold. The container mold is then inverted and the internal drain screen is removed and another application of pressure is used to close any remaining voids within the cheese curd. The container mold is then sealed and prepared for shipping.

Abstract: In the pasteurizing of beverages in closed containers, the containers arrive generally in a chilled state and are progressively raised in temperature approaching the pasteurizing temperature and, after being pasteurized for an appropriate time, are progressively cooled down. Apparatus of this type is provided with a source of chilled water which is available for use when skips occur in the supply of the containers, the chilled water being accumulated from the incoming containers and from common outside sources. The accumulated water in its chilled state saves substantial amounts of energy by eliminating mechanical or other means to produce the chill effect, and such source of water is constantly available under control which senses the presence of a skip in the supply of containers.

Abstract: Beverages such as beer in a sealed conventional bottle or can for individual consumption are provided with a head of froth after the can or bottle is opened by subjecting the beverage to an excitation treatment that causes gases dissolved in the beverage to come out of solution and form a head of froth having small uniform bubbles throughout. The gases dissolved in the beverage are carbon dioxide and nitrogen in amounts of 0.8 to 1.8 vols./vol. and 0.015 to 0.035 vols./vol., respectively. Excitation is performed by injecting liquid and/or foam into the beverage or by passing the beverage through a bed of small discrete sharp edge polystyrene granules.

Abstract: In the pasteurizing of beverages and comestibles in closed containers, the containers are progressively raised in temperature to the pasteurizing temperature and after an appropriate time progressively cooled down in apparatus which practices a method for storing heat in water and applying the heated water from storage so that skips in the supply of the containers will be accommodated to the end that a saving in steam can be realized. The method realizes saving of substantial amounts of energy, as well as avoiding dumping overly warm water into local sewers to disturb the ecological balance, and also avoids the use of refrigeration to reduce temperature of the discharge water.

Abstract: Disclosed is a carbonated jelly which is prepared by hermetically charging gelatin or high-molecular polysaccharide capable of forming a jelly with a sweetener, an organic acid, water or fruit juice and other ingredient along with carbon dioxide into a receptacle, heating the resulting product to form a sol containing carbon dioxide and cooling the sol thus obtained.

Abstract: A bung for closing a wine bottle in the manner of a cork is formed in a conventional injection-moulding machine from ethylene-vinyl acetate copolymer (EVA) with the addition of sodium metabisulphite and sodium bicarbonate. The sodium metabisulphite, which is in stoichiometric excess in relation to the sodium bicarbonate, decomposes to liberate sulphur dioxide. The sodium bicarbonate decomposes to liberate water and carbon dioxide. The bung as moulded accordingly has a foamed core with a liquid-impervious skin. It contains sulphur dioxide, and water enabling the sulphur dioxide to act as an oxygen scavenger when the bung is in use in a wine bottle. The bung therefore provides the bottle with a long shelf life, with no noticeable tainting of the wine.

Abstract: A fish-canning method using a machine having two adjacent parallel rotary turrets each having a fish-receiving pocket in the periphery thereof. The turrets are positioned to align the pockets with each other to form a single combined pocket which is then filled with fish from a correspondingly large size feed chute of increasing cross-sectional area. The fish in the pockets is severed between the turrets and the turrets are rotated by different amounts to move the filled pockets laterally out of alignment with each other. The fish in both filled pockets is formed into the shape of a can and ejected endwise from the pockets into two separate cans.

Abstract: In canning foods, herbs and spices are added dispersed in a gel thereby preventing spice and/or herb particles floating on top of the liquid in which the foods are kept and subsequent interference with proper sealing of the cans. This ensures accurate dosaging. Suitable materials for making the gel are cellulose derivatives.

Abstract: This invention is directed to a method and an apparatus for carrying out that method of transferring an unsealed container of a liquid containing dissolved gas from a filling station to a sealing station where a closure is applied while avoiding foaming and frothing of liquid from the container and the attendant loss of liquid by subjecting the container and contents during such transfer to an ambient super atmospheric pressure.

Abstract: Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product. The thinning phenomenon is accomplished without the requirement of adding any separate hydrolyzing or thinning agent such as an acid or enzyme. It is presently thought that these acetylated starch derivatives are capable of self-hydrolysis under the retort conditions of pH and temperature, and that this auto-hydrolytic thinning action during heating of the pasted product is sufficient to thin the starch derivative canning media partially or completely, as desired.

Abstract: A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120.degree. and 145.degree. F. The yogurt maker comprises an insulated wall forming an interior cavity enclosing said container and contents, said insulated wall having thermal properties which allow said initial temperature of the container and contents to decline, at average room temperature, to approximately 90.degree. F. over a period of 9 hours. The method of making exceptionally mild, low acid yogurt comprises heating milk to temperature from 120.degree. to 145.degree. F., adding yogurt starter culture, placing the mixture in a container and capping the container, and cooling the container contents in said yogurt maker by a natural temperature decline to approximately 90.degree. F. at the end of approximately 9 hours.