Abstract: A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time necessary to render the legumes fully quick-cooking, where a quick-cooking legume is one that may be cooked for the table in boiling water in 20 minutes or less, and then retorting a hermetically sealed container of the hydrated legumes at a temperature of at least 220.degree. F. until the legumes are cooked and commercially sterilized. The hydrating solution contains sodium chloride and a buffer to maintain an alkaline pH, and may also include a chelating agent and a reducing agent.

Abstract: The present invention relates to a canned aqueous food product contained in a hermetically closed rigid container. According to the invention, the pressure inside of the container as measured at 20.degree. C. has a value between 3,300 and 6,600 pascals and the partial pressure of steam is at least equal to 40% of said pressure. The invention is in particular applicable to the canned food industry.

Abstract: A pasteurizing apparatus has a conveyor for longitudinally displacing containers to be pasteurized along a treatment path, a manifold extending longitudinally along the path between the path ends, and a multiplicity of longitudinally spaced sprayers connected to the manifold and directed transversely at the containers in the path, whereby each container passes under a succession of such sprayers while moving between the path ends. Conduits connected to the manifold at upstream and downstream locations and at a central location therebetween feed respective liquids at different temperatures to the locations and therethrough to the manifolds. A multiplicity of transverse partitions spaced axially along the manifold are each displaceable between a closed position substantially longitudinally blocking the manifold and an open position longitudinally unblocking it.

Abstract: A can container made of soft material such as aluminum having a wall thickness of less than 0.2 mm is used for low acid foods or drinks having pH of more than 5.0. A controlled quantity of liquified nitrogen is introduced into the can filled with the low acid foods or drinks and then the can is hermetically sealed off by double-seaming. The liquid nitrogen is soon gasified in the sealed can to increase internal pressure of the can to a level sufficient to prevent the can from being deformed. Then the can is subjected to retort sterilization treatment at a predetermined high steam temperature for a predetermined period of time for sterilization of any possible bacilli and bacteria in the low acid foods or drinks in the can. Prior to retort sterilization treatment, a thermal sensitive paint is applied to the can, which will change color when exposed to a steam of a predetermined temperature for a predetermined period.

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: Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have a waste lye value less than 0.05N and a pH of about 3.8. These olives are pitted leaving an open cavity and the removed plugs are saved. A stuffing of anchovy meat, tuna-fish or pepper mixed with a texturizing agent such as an aqueous solution of sodium aliginate is prepared and the olives are stuffed with it. The stuffing has an aqueous solution of calcium chloride dripped on it to gel its surface and the filled cavities are closed with the saved plugs of olive. The stuffed olives are packed into containers, macerating fluid is added and the contained olives packed in macerating fluid are thermically pasturized to sanitize and stabilize them.

Abstract: A method of forming a container in order to package separately components of a food product which would be incompatible in admixture during prolonged storage which in one embodiment comprises simultaneously forming and shaping a pot, or cup, and a tray wherein the base wall and boundary wall of the pot are disposed within the confines of the sidewalls of the tray, thereby forming two separate compartments, wherein the opening of the pot and tray are located on opposing sides of a horizontal plane defined by the base of the tray. The components of the food product are packaged by filling the pot with one food product component and by filling the tray with a second food product component and sealing each with a lid.In an embodiment wherein the pot and tray are separately formed, the tray is formed with an annular rib for positioning of the filled pot and each are sealed by a single lid in the method disclosed.

Abstract: A process for the production of retort packed tofu is provided. The steps of the process include removing at least 45% of the soluble saccharide content of soybeans, grinding the resulting soybeans with water in an amount of 2 to 6 times the weight of soybeans, heating the resulting soybean slurry and filtering to obtain a soybean milk, admixing the soybean milk with a coagulant, filling the resulting mixture in a container, then sealing tightly the container, and heating the sealed container to effect simultaneously sterilization and coagulation.

Abstract: In a process for manufacturing and packaging soft cheese with a bloomed or washed rind, the cheese is packaged in a wrapper comprising a moisture-absorbing inside layer on the side in contact with the cheese and a moisture-proof outside layer. The cheese is then placed in a hermetically sealed box which is then pasteurized.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: A method is proposed for sterilizing packaging material of plastic, cardboard or combinations of the two, in particular for sterilizing preshaped packaging containers intended for receiving acidic products. In this method, damage to the packaging material or the packaging apparatus is to be avoided because of the mild thermal treatment involved. By subjecting the surface to be treated to a flow of a moist mixture of water vapor and air at a temperature of from 80.degree. to 140.degree. C. and having a moisture content of from 5 to 50%, sufficiently high degrees of sterility for the sterile packaging of acidic food products are attainable within relatively short treatment periods.

Abstract: A sterilizer which has two transfer chains moving through sterilizing and cooling tanks; open-backed transfer containers with holes in their walls and locking members at both ends, which are supported between the chains; and inner vessels containing the materials being treated, which have holes in the walls thereof and locking means, which are engageable with the locking members, at both ends thereof, and which are adapted to be removably inserted into the containers. Projections extend inward from the circumferential edges of the holes in the walls of the containers and/or inner vessels, serving to support the materials and define liquid passages between the materials and the inner surfaces of the containers and/or inner vessels.

Abstract: A hydrolyzed protein based on casein is prepared utilizing a process wherein casein as a solid is treated with sodium or potassium hydroxide in the presence of a limited amount of water. The amount of water utilized is insufficient to solubilize the casein such that at all times the casein and/or the hydrolyzed protein produced therefrom is present as a solid in an appropriate reaction vessel. The hydrolyzed protein is used as an additive to certain flesh containing food items as for instance seafood type products.

Abstract: A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.

Abstract: Fibrous simulated sea foods packaged in hermetically sealed containers are produced by kneading a minced fish meat to which sodium chloride has been added, molding the kneaded meat into the form of noodle-like strips, preparing fibrous fish meat by forming cuttings like the teeth of a comb on the noodle-like strips or cutting the noodle-like strips into the form of noodle-like filaments, sheafing and binding the fibrous fish meat by the use of a binder containing kneaded krill meat, and, after coloring a part of the surface of the bound product according to necessity, heating under pressurization the bound product packaged in a heat-resistant container.

Abstract: An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.

Abstract: This disclosure includes an activatable oxygen scavenger used as a part of a packaging structure for comestibles.

Abstract: In the steam sterilization of packaging material, such as blanks intended for containers of acid liquids, the improvement which comprises employing a packaging material with a surface germ-count of less than approximately 1 germ/dm.sup.2 and using steam at atmospheric pressure. The packaging material can comprise a reel of fibrous material coated on one or both surfaces with plastic or it can comprise plastic-coated containers. After steaming, it may be hot air dried.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.

Abstract: Root and tuber vegetables, especially potatoes, can be prepared for sale by a process which increases their storage life and yet allows them to be treated as raw potatoes. The method involves a light sterilization at 75.degree. to 85.degree. C. followed by conditioning in vacuo and packaging in plastic pouches. The latter are then incubated at 25.degree. to 35.degree. C. for the controlled growth of bacteria and pores from within, sterilized and refrigerated.

Abstract: A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.

Abstract: A process for drying and/or preserving fruit, comprising:dehydrating fruit at a temperature of 55.degree. to 80.degree. C. for a period of about 16 hours until the water content of the fruit is about 40%;packing the so-dehydrated fruit into sterile containers, so as to minimize the amount of air in said containers, and hermetically sealing said containers;maintaining the hermetically sealed containers at a temperature of 75.degree. to 80.degree. C. for three to four hours;and then storing the containers at room temperature.

Abstract: The over-pasteurization of a product in a tunnel pasteurizer can result when the normal movement of the product through the pasteurizer is delayed. Over-pasteurization is prevented by cooling the product in the pasteurizing zone to reduce its temperature to a temperature at which no appreciable pasteurization occurs. The temperature of the product may be returned to pasteurizing temperatures when the delay no longer exists. An improved tunnel pasteurizer is described for preventing over-pasteurization by spraying the product with cool water to reduce its temperature. The preferred pasteurizer also includes an automatic level control system for the regenerative paired zones, an external water tank to recover and reuse energy and water usually wasted and a closed cooling system which provides for cooling of the pasteurizer water without the risk of cross-contamination of the cooling source and the pasteurizer.

Abstract: A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound such as MgO, the vegetables being sterilized at 250.degree.-300.degree. F. to an F.sub.o value of at least 6 whereby the original color and flavor of the vegetables are retained.

Abstract: An improved process (and the resultant product) for the preparation of canned, retorted pastas is disclosed which yields firm, high quality pasta products not unduly effected by retorting conditions. The improved pasta products are superior to conventional pasta products and are admirably suited for use as ingredients in soups, whether in dry forms or in canned products. In the invention, a dough including respective quantities of a wheat-derived material, water, 11S soy protein or materials containing 11S soy protein such as soy flour, soy protein concentrate or isolate, and a surfactant taken from the group consisting of sodium or calcium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids is prepared, and pasta of desired configuration (such as spaghetti) is formed therefrom. Such pasta is thereafter canned and subjected to the usual retorting conditions of elevated temperatures and pressures in order to cook the pasta.

Abstract: Fresh, chopped onions may be packed as preparations in tubes and may be dispensed therefrom without disturbing the consistency when the preparation contains from 88 to 92% of raw onion cubes having an edge length of from 3 to 6 mm, from 0.05 to 0.1% of sodium metabisulphite, from 0.1 to 0.5% of tartaric acid and/or citric acid, from 0.05 to 0.20% of ascorbic acid, from 0.05 to 0.2% of swelling agent, about 1% of common salt, from 3 to 5% of sugar or a sugar alcohol, from 3 to 5% of vegetable oil and from 0.05 to 0.15% of emulsifying agent. After being filled into tubes, this preparation is heated for a short time to from 70.degree. to 80.degree. C. The onion particles retain their consistency over a comparatively long period of time and may be used in the same way as freshly cut onions.

Abstract: Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an emulsifier.

Abstract: A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.

Abstract: A process for treating solid foodstuff pieces in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, solid foodstuff pieces are added so that they fill the container and at least part of the extension piece, the extended container is fitted with a closing member to form a closed assembly provided with an outlet for the escape of air, the contents are purged with steam until they have shrunk to such an extent that the foodstuff pieces in the extension piece have subsided into the container and the required degree of heat processing has been achieved after which the container, extension piece and closing member are separated from each other.

Abstract: The invention concerns a disposable microwave food shipping and heating container and a method of preparing food for microwave heating. The container includes a generally bowl-shaped or dish-shaped bottom portion to hold the food product. It has a bottom wall that is transparent to microwave energy and an upwardly extending side wall. The upper edge of the side wall defines an opening for filling the container with food and for removing food when it is to be served. A cover formed from sheet material extends across the opening of the container to seal the opening. Within the container is a low loss core formed from microwave transparent packaging material. The core extends vertically between the top and the bottom of the container to provide a tubular microwave influx passage through the food within the container.To prepare the package, a food product is placed in the disposable shipping container but the interior of the core is maintained free from food. The container and food product are then chilled.

Abstract: A plastic container having improved properties as a barrier against gases and water vapor made from a thermoplastic resin composition comprising (A) an aromatic polyester carbonate composed of an aromatic dicarboxylic acid moiety, an aromatic dihydroxy compound moiety and a carbonate moiety and (B) a polyalkylene terephthalate and/or a polyalkylene oxybenzoate in a ratio of 100 parts by weight of said aromatic polyester carbonate to 100 parts by weight or less of said polyalkylene terephthalate and/or polyalkylene oxybenzoate.

Abstract: A method and apparatus for canning food products in a non-metallic jar, utilizing a metallic or non-metallic jar lid and a non-metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.

Abstract: A method and apparatus for canning food products in a non-metallic jar, utilizing a metallic or non-metallic jar lid and a non-metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.

Abstract: The apparatus comprises a sealed chamber including a sterilizing section, a cooling section and a conveyor including carrier receivers and circulated through the sterilizing and cooling sections. The flat flexible packages containing substances to be sterilized are contained in rotatable carriers. With one side of the sealed chamber is provided a sealing means through which the carriers are charged and discharged into and out of the sealed chamber.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

Abstract: A process for reducing a fishy smell in a packaged food product containing a fishy ingredient wherein a non-toxic reducing agent in a fishy odor reducing amount is mixed with other ingredients including fish material, to produce a food product, the product is sealed in a container and subjected to heat sterilization within the sealed container.

Abstract: A method of producing a bread product from dough which does not contain any artificial preservatives includes partially baking the dough at the usual temperature, packing it in hermetic packages under partial vacuum, and sterilizing it while in the hermetic package. The product may be stored indefinitely at ambient temperatures in a condition that enables the user to provide a product having the characteristics of fresh bread by completing the baking step.

Abstract: Continuous-processing type sterilizer and cooker for providing packaged foods completely sterilized with a small heat-energy consumption and retaining the color, fragrance, taste, texture and quality similar to unprepared foods by taking the steps of immersing a product cage, wherein contains the packaged foods, in pressurized hot-water in a sterilization tank, moving the cage within the hot water by means of a drive means for a given period of time, transferring it through a transfer tank from the hot water to a pressurized cooling water in a cooling tank, and moving it within the cooling water by means of a drive means for a given period of time. Both the sterilization tank and the cooling tank are connected to the transfer tank at their one end, the sterilization tank having a preparatory chamber at its other end and the cooling tank having an off-loading chamber at its other end.

Abstract: A method and apparatus for canning food products in a container whose lid is held on by pressure differential between the interior of the container and the outside atmosphere, in which a pressure cover encloses the upper portion of the container and lid, and with the container, forms an enclosed pressure vessel with internal structure urging the container lid against the upper extremity of the container, and pressure control apparatus for limiting the pressure within the pressure vessel, and a base assembly for engaging the pressure cover and the container.

Abstract: A batch sterilizing unit, in the form of a tank having a top loading port and a bottom discharge port, holds a batch of cans for sterilization. The cans in contact with the door associated with the discharge port are prevented from transferring heat to the door and accordingly are maintained at sterilizing temperature by providing a perforated partition forming a wall of condensate sump. Thus the sterilizing medium, whether it be steam or water, is able to effect complete sterilization of those cans making contact with the partition. In addition, condensate is continually discharged from the unit, when steam is the sterilizing medium, insuring creation and maintenance of sterilizing temperatures to the cans resting on the discharge port door.

Abstract: An energy-time conserving low cost home pressure cooking system for canning, sterilizing and cooking food and the like, comprising method and apparatus, the illustrated apparatus comprising a pressure cooker having a short lower body or vessel and an elongated upper lid, sealed and releasably secured together when assembled at a relatively low elevation by fasteners locked and sealed (at a single annular seal site) and unlocked and unsealed at said low elevation merely by relative rotation of the body and the lid, a vented platform disposed a short distance above a small amount of water in a shallow reservoir in a lower compartment of the body of the pressure cooker, thus accommodating rapid generation of steam, when heated, which passes through the platform vents, accumulates at the top of the upper compartment and enlarges downwardly, with the air being efficiently exhausted substantially exclusive of steam, through an air escape-steam trap valved port in the side of the body of the pressure cooker just abo

Abstract: Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.

Abstract: Whole pieces of injected and tumbled meat are layered into the bottom of a preformed mold and covered with a mixture of ground meat. Alternatively, ground meat is mixed with additives and/or an emulsion and placed in the mold. The mold is then sealed and air evacuated therefrom. The product is cooked under a vacuum, following which it may be removed from the mold, drained, and repackaged for distribution and sale.

Abstract: Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared by contacting an ocean quahog clam product with a treating agent which provides the SO.sub.2 -moiety in the presence of water. Preferred treating agents are SO.sub.2 gas, sulfurous acid, sodium bisulfite and sodium metabisulfite. The treating agents may be contacted with the clams at any stage in the processing from catch to can.

Abstract: A method is described for preventing buckling of beer-can tops and bottoms during pasteurization of the beer. Prior to the pasteurization, an anti-buckle ring is mated with each beer can such that the ring captures the base portion of the can's bottom. The ring permits the bottom's panel to bulge outwardly while preventing radial displacement of the bottom's base area and, hence, buckling of the can bottom, when the heat applied during pasteurization causes the internal pressure of the can to increase. To prevent buckle of the beer can's top, another anti-buckle ring may be mated with the top of the can such that the latter ring captures the double-seam area on the top of the can to prevent radial displacement at key points of the top. After pasteurization, both rings are automatically removed from the can for use with another can.

Abstract: A method, and the product rendered by the method, for processing citrus fruit to tenderize the intermediate membrane between adjacent fruit sections includes heating canned citrus sections containing membranes to an elevated center can temperature in order to tenderize the membrane, but in which the cooking process is insufficient to appreciably damage the juice sacs in the fruit sections adjacent to the membrane.

Abstract: The present invention pertains to a machine and method of adhering a can opening key to a container and the article formed by such method and machine. More specifically, this invention pertains to the taping of a can opening key to a can body wall by means of a continuous motion high speed machine for applying a polymeric film carrying an adhesive on a surface thereof.

Abstract: Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would occur if the whole potato were cooked to its center at that temperature. Then, the potatoes are heated in air and cooked again at a temperature of about 50.degree. to 100.degree. C. Following the last cooking procedure the potatoes are frozen, chilled, or retorted to preserve them in the absence of starch suspensions. To prepare them for consumption the potatoes can be fried or boiled.

Abstract: A method for supporting and heat processing a layered array of half steam table trays using a spacer assembly. The spacer assembly includes a grid-like framework upon which are mounted a plurality of non-metallic support pads adapted to accept the corners of adjacent trays laid thereon in a rectangular pattern. The framework is fabricated of a light metal functioning structurally only to position the support pads. A spacer assembly is laid atop each succeeding layer of trays and the tray corners are compressed a predetermined amount until the pads in a vertical column are in contact, whereby the pads bear the load of the trays stacked thereabove.

Abstract: A method is described for preventing buckling of beer-can tops during pasteurization of the beer. Prior to the pasteurization, an anti-buckle ring is mated with each beer can such that the ring captures the double-seamed top of the can. The ring prevents radial displacement at key points of the top and, hence, buckling of the top end of the can, when the heat applied during pasteurization causes the internal pressure of the can to increase. After pasteurization, the ring is automatically removed from the can for further use with another can.