Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

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.

Abstract: Method for continuously processing filled containers with liquid heat treatment mediums maintained under superatmospheric pressure by an overriding air pressure. A minimum of liquid is used during processing with the liquid level being maintained above the containers at all times. The liquid is controllably circulated through container filled tunnels defined within carts, from one end of the tunnel to the other, to assure equal heat treatment of all containers in the batch of containers in each tunnel. The carts may either be non-agitating or agitating carts. One embodiment of the continuous pressure cooker and cooler includes a pressure vessel having two pressure locks to provide a pressure cooking chamber with high pressure cooling being performed in a mini-cooler defined by the outlet pressure lock followed by additional atmospheric cooling.

Abstract: A low liquid volume retort method is provided wherein a tunnel is disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: A process for obtaining food and/or drink for instance coffee with milk etc. hygenically sealed in containers. Upon filling and sealing the hot food and/or drink in continuous operation, each of the containers is immediately subjected to forced cooling for cooling rapidly substantially in a predetermined time nearly to normal room temperature. The containers may then be left at room temperature for some time, somewhat longer or shorter one compared with another, and upon accumulation of suitable number of them, they are heat-treated in batch manner in a pressure tank for pasteurization or sterilization.

Abstract: A method of sterilizing and rapidly cooling containers in a steam sterilizer by spraying the containers with a cooling fluid which has been sterilized under the same conditions as the containers.A steam sterilizer modified with a closed loop recirculating system which provides a sterilized cooling fluid for quickly cooling the sterilized containers.

Abstract: A one-piece reusable closure for home canning. The closure is adapted for sealing home canning containers, such as "Mason Jars." The closure has a one-piece threaded cap with a bonded annular closed-cell foam gasket at the periphery of a central cover section positioned to seal against the jar lip. The central cover portion is dished outwardly and moves to an inwardly dished configuration when a partial vacuum is developed in the container. When the closure is unscrewed, the central cover section springs with an audible click to the outwardly dished configuration. The closure incorporates a one-way pressure relief mechanism to limit the pressure in the container. The mechanism comprises a resilient sealing member overlying an orifice in the central cover section of the lid. As the container contents are heated, gas pressure in the container will increase and force the resilient sealing member from the orifice. Gases will then be vented through the orifice under the resilient sealing member.

Abstract: A one-piece reusable closure for home canning. The closure is adapted for sealing home canning containers, such as "Mason Jars." The closure has a one-piece threaded cap with a bonded annular closed-cell foam gasket at the periphery of the central cover section positioned to seal against the jar lip. A central cover portion is dished outwardly and moves to an inwardly dished configuration when a partial vacuum is developed in the container. When the closure is unscrewed, the central cover section springs with an audible click to the outwardly dished configuration. The closure incorporates a stop mechanism to limit the extent of gasket compression by limiting the threaded engagement of the closure with the container. The mechanism can comprise either a deformed thread groove or a lower edge of the closure adapted to abut a flange on the container when the desired gasket compression is achieved. The compression of the gasket material against the lip of the container is thus limited to a predetermined degree.

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 method is disclosed herein where a wet, pre-cooked baby food formulation having a pH below about 4.5, is thickened by including a tapioca starch that has been modified by heating above the gelatinization temperature thereof, but with insufficient moisture to produce gelatinization. Further advantages are obtained by including minor amounts of other grain starches. The formulation exhibits excellent consistency during prolonged storage periods.

Abstract: Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.

Abstract: A process for preparing flesh-containing products such as roast fowl and butcher's meat and pork-butcher's products such as hams, pies, sausages or other products, wherein pieces of raw or previously treated flesh and additive substances corresponding to the desired products are placed and enclosed under vacuum within vessels giving the desired products their final shape, the pieces of flesh, put into the vessels, undergoing a repeated vacuum action for de-aerating same.

Abstract: A method and apparatus for operating a continuous process apparatus in which commodities packed in containers receive thermal sterilizing treatment, wherein the containers are introduced by means of an endless conveyor and through a pressure resistant opening, into a treatment space and are traversed through a loop-shaped path in this space and thereupon are discharged therefrom through a pressure resistant outlet, including injecting saturated steam at the desired treatment temperature through a number of nozzles into the treatment space directed towards the passing containers for the transfer of heat, concurrently introducing air for maintaining the level of the desired overpressure in order to avoid a deformation of the containers.

Abstract: A method and apparatus for processing food which significantly reduces the time required for cooling. A stream of water is directed onto selected metal lids of jars without risking breakage thereof, while at the same time eliminating the need for an air compressor to maintain the pressure within the pressure cooker during cooling. Pressure within the jars is reduced before or at the same time as the pressure of the steam in th pressure cooker, thus preventing loss of liquid from the jars. The lids are securely sealed to the jars as the jars complete their cooking cycle.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 10%.

Abstract: A one-piece reusable closure for home canning. The closure is adapted for sealing home canning containers, such as "Mason Jars." The closure has a one-piece threaded cap with a bonded annular closed-cell foam gasket at the periphery of the central cover panel positioned to seal against the jar lip. A central cover portion is dished outwardly and moves to an inwardly dished configuration when vacuum is developed in the container. When the closure is unscrewed, the central panel portion springs with an audible click to the outwardly dished configuration. Limiting projections extending downwardly into the gasket bear and compress the gasket material against the lip of the jar to control tightening of the closure on the jar so that, when the jar contents are heated, gases will be vented under the circumferentially spaced portions of the gasket.

Abstract: The method for processing food products in which the products are initially prepared in a first location where they are treated and a specific quantity of products are formed to a particular size and shape and are packed in containers after which the product is frozen and shipped to a second location where the product is removed from the container and precise segments are placed in cans with an additive, sterilized and prepared for sale in commercial markets.

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.Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.

Abstract: An apparatus for cooking fruit and the like products includes a tank or cooking chamber disposed for receiving a quantity of such products and a quantity of water sufficient to cover the products therein and sufficient enough to create the necessary back pressure for a hydraulic head and sufficient enough to provide an adequate medium for agitation. Steam is supplied to the lower portion of the tank to raise the temperature of the water to a cooking temperature of the products submerged therein, which temperature may be the boiling point of water. Steam or moisture laden vapor which escapes to an upper surface of the body of water is recirculated under pressure to a lower portion of the tank, such that it will be redirected into the cooking area. Such recirculation is performed by a conduit and a blower or pump mounted in the path of the conduit. The conduit has an inlet above the level of the water in the tank and an outlet below the level of the water adjacent a bottom wall of the tank.