Abstract: A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure through a passage into the inlet of a stuffing horn; then providing a first concentric ring of fluid under a second magnitude of pressure around the passage; and then providing a second tapered concentric ring of fluid around the passage with the tapered concentric ring having an outer perimeter of greater depth than its inner perimeter, and with the outer perimeter being in communication with the first concentric ring and its inner perimeter being in communication with the passage.

Abstract: A method of providing oxygen barrier properties to a retorted container is described. A retort container is filled with a product sensitive to spoilage from oxygen contact, such as certain food. The filled container is heat sealed closed, retorted, and then enclosed with a oxygen barrier material.

Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.

Abstract: A process for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or pre-processed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, in a subsequent step, the product is subjected to the final cooking process. Procedure for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes employment of a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The procedure is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: A process or method for packaging an edible food product, particularly one having at least one bag puncturing surface such as a sharp protrusion, for cushioning the bag puncturing surface during packaging and shipping. The process includes the steps of selectively applying a foamed composition to the bag puncturing surface of the product to be packaged and encasing the product in an outer package or bag. The foamed material can be applied in liquid or semiliquid form at a point-of contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material contains a chemical substrate which includes a polymer selected from the group consisting of polyethylene, ethylene vinyl acetate and mixtures thereof having a molecular weight between about 1,800 and 25,000 molecular weight units, a resin and a stabilizer. A suitable gas is encapsulated within the chemical substrate. The process has particular utility in the meat-packing industry.

Abstract: The present invention relates to packaging edible solid fats, and more particularly to a two-piece packaging system comprising an outer casing of container or similar rigid material, defining the overall shape of the package, and an inner sealed bag of a thin, flexible packaging material. In the practice of the present invention, the fats are heated to a molten state, introduced into the inner sealed bag, and allowed to cool and harden in the bag.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: An apparatus and method for dispensing frozen food products is based upon the frozen food product, e.g. ice cream, being packaged in a coil tubular casing and providing means for cutting off incremental lengths after removing the casing and then forming a scoop of the food product with a scoop which transfers the charge to a dumping position where the charge is released into a suitable food container.

Abstract: A free standing product pouch for containing a product as, for instance, a fluid product includes a pouch formed with an elongated edge having ends. The pouch is folded about a point on the edge to locate the ends of the edges together in proximity with one another. The ends of this edge are connected together to maintain the pouch in a folded configuration. The folded configuration of the pouch is free standing on a surface.

Abstract: Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

Abstract: The invention relates to a process for manufacturing a sausage type food product. It comprises an initial phase in which a tubular envelope, more particularly a natural or artificial casing, is filled with edible contents, more particularly a minced meat based composition, and a final phase in which one or more treatments are performed, more particularly steaming, drying, smoking or cooking, and before the final phase the edible contents are formed into a ring which is closed on itself.

Abstract: This invention relates to flat stock fibrous cellulosic food casings containing a low plasticizer level of between about 10 wt. % and about 17 wt. %, including at least about 9 wt. % polyol, both based upon the bone dry weight of cellulose in the casing, together with a method of making the casing and a method of filling the casing.

Abstract: A sealable container (20) includes an inner wall (24) formed of a semipermeable sheet material and shaped into an inner bag (30), an outer wall (26) formed of a gas impermeable sheet material and shaped as an outer bag (32), with a gas space (28) therebetween. A product, e.g. ground coffee (22), is heat sealed under vacuum in the inner bag (30) and gas is introduced into the gas space (28) via openings (56) in the outer bag (32). The container is then heat sealed again to isolate the openings (56) from the gas space (28), to prevent ambient air from gaining ingress to the product. The finished package has a smooth exterior appearance.

Abstract: To produce and package portions of spreadable food products, for example differing types of processed cheese, in multiple layers, the layers are shaped individually in shaping compartments by keeping them separate and, while being ejected, they are guided individually to the bottom of a pre-shaped shell and substantially all traces of spread are eliminated from the shaping compartments.The apparatus comprises a unit for the separate metering of each group of layers of the same nature (7), for the separate and alternate shaping of the layers, for the ejection and guidance of the layers into the shell (5, 6); units for applying a tear strip for quick opening (2, 3) and for stamping a shell (4) upstream of the metering unit (5) and, downstream thereof, units for applying lids (11), for following back the edges (12), for fixing the edges (13) and for removing the packaged portion (14).

Abstract: A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings and to impart smoke color, odor and flavor to foodstuff encased therein.

Abstract: The present invention relates to an apparatus for packaging portions of an extrudable product, such as butter or margarine. The entire apparatus is driven by a single motor with all operations being synchronized therewith. The pliable product is pumped through an extruder, cut into portions, and deposited on one layer of channeled substrate and covered with another layer of substrate, which has an adhesive applied thereto. The substrates are then drawn between compression rollers and cut between the product portions and the product portions automatically fed to trays. As each tray is filled, a rapid advance moves the tray forward a predetermined amount so that the product portions will continue to feed into the next tray. As the trays move forward, they are removed from the entire apparatus for either shipment and/or storage. The adhesive holds the upper substrate to the lower substrate for enclosing the product portion.

Abstract: A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.

Abstract: A method of packaging a block of cheese or other soft product, in which the block is enclosed in a cardboard container having a body and a separate lid each lined with sheet material impervious to air and moisture, the container having internal dimensions similar to the external dimensions of the block with the lid engaged against the adjacent face of the block. The lining sheets on the body and lid extend out through the open end of the body of the container to form two endless collars which are sealed together, and the interior of the container is evacuated of air prior to sealing of the lining sheets, so that atmospheric pressure on the lid exerts a comprehensive force on the block of cheese. A reinforcing panel is mounted in a recess in the lid. A stack of such containers has each container arranged with its reinforcing panel upright and perpendicular to the reinforcing panels in the overlying and underlying containers.

Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.

Abstract: Disclosed is a smoke-permeable, nonreinforced film comprising regenerated cellulose, for manufacturing tubular sausage casings which have a seam extending in the direction of their longitudinal axis. The film has a wet tear strength of from about 18 to 30 N/mm.sup.2, both in the longitudinal and transverse directions, a degree of orientation in the range from about 1 to 1.2, and a number of alternate bends ranging from about 5,000 to 8,000 in the longitudinal direction, and from about 9,000 to 16,000, in the transverse direction.Also disclosed is a process for producing the film in which viscose is extruded in the form of a web, thereafter precipitated by treating it with a heated casting solution and then regenerated into cellulose hydrate gel. The casting solution used to precipitate the viscose comprises, per liter of solution, at least about 160 g of sulfuric acid and at least about 300 g of sodium sulfate and the molar ratio sulfuric acid/sodium sulfate is in the range from about 0.7 to 0.9.

Abstract: A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings.

Abstract: Packaging of certain products like cheese is usually done in a vacuum without the presence of heat. Heretofore, a first vacuum was necessary to knit the curds together and to compact the cheese. A second vacuum was then employed to remove air which returned to the package. The present method eliminates the need for the second vacuum. A heat sealable package, containing cheese, and having a tortuous vent passage is subjected to a vacuum. As a full vacuum is achieved, air within the chamber and the package is exhausted. When the chamber is returned to atmospheric pressure, the tortuous seal collapses to form a temporary seal. At the same time, the plastic bag collapses around the cheese which causes the curds to knit together, and compact the cheese. While still in the sealed condition, a permanent heat seal is made across the tortuous vent passage.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof. The food casing is stuffed with foodstuff and processed to convert the foodstuff into a food product and form a smoke color on the food product surface.

Abstract: An extrudable chewing gum packaged in a deformable container having a capped extrusion orifice, said gum being readily extrudable from said container at ambient temperatures, being resistant to syneresis over long storage periods, and exhibiting minimal filamenting tendencies. The process involves admixing with a gum formulation including gum base and sweetener, the base preferably including poly vinyl acetate, a solution of thermo reversible gelling agent the solution being heat activated, and in sufficient quantity to raise the free water content of the gum composition to at least about 11%, and extruding the formulated gum composition into the deformable container while the gum admixture is at a temperature above the thermal reversal temperature of the gel.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring and stuffing. After shirring and stuffing, the stuffed casing is processed to form food products with smoke color and smoke flavor transferred from the external surface of the casing to the encased food products.

Abstract: A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so that the smoke solution is forced to flow between the pleats or folds of the casing and thereby coats the surface of the casing in shirred form.A shirred casing coated by this method is also provided.

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A tubular casing for foodstuffs, in particular sausages, comprising a web (4) which is curved along its longitudinal axis and having its longitudinal edge regions (1, 2) bonded by a glued seam. The edge regions (1,2) meet or overlap and are bonded with a strip of film (6). The strip of film (6) comprises a material which is capable of shrinking in the direction of its longitudinal axis at a temperature between about 60.degree. to 100.degree. C. A pressure-sensitive adhesive is used for the bonding. The tubular casing carries an adhesion-promoting layer (5) on the surface adjacent to the adhesive layer (3). Heating the filled casing gives it a curved form.

Abstract: Large size tubular cellulosic food casings used in making stuffed food products such as large sausage products, encased processed meat products, rolled meat products and the like, are controllably moisturized to an extent which permits elimination of any further pre-stuffing soaking and are provided with high concentrations of glycerine to maintain the water activity at a level sufficiently low to inhibit mold, yeast, and bacteria growth prior to stuffing the casing with foodstuff.

Abstract: Food is packaged under a protective gas in synthetic containers having flexible lids. The sequence of the packaging steps is product filling, lid application, flushing with a protective gas, and sealing the lid. The flushing takes place wherein the lid is affixed to the container edge at at least one location, while one side of the lid is slightly lifted so that the protective gas can be blown therein.

Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.

Abstract: A sausage-casing/sleeve combination has a flexible synthetic-resin sleeve having a laterally open aperture, a pair of longitudinal ends, and a tear line extending longitudinally from this aperture to one of the ends. A plurality of sausage-casing sections having overlapping ends and longitudinally compressed accordion-fashion are carried on the sleeve between the aperture and the one end. This combination is made by fitting the sleeve over a mandrel tube, clamping the end of the sleeve at the tip of the mandrel tube, and then pulling the sections over the thus rigidified sleeve while ejecting water from the end of the sleeve to soften the sausage-casing sections. The overlapping ends may be stapled, glued, or sewn together.

Abstract: Chopped pieces of meat are placed within a mixer having an outlet with a feed screw, and an elongated discharge tube is coupled to the outlet. The outer end of the discharge tube supports a plate having a predetermined shape corresponding to the shape of a meat product such as a steak or pork chop forming an individual serving portion. A plastic bag is pulled over the discharge tube and end plate, followed by a clamped tubular mold having a longitudinal joint and an inner surface corresponding to the shape of the end plate. The outer end of the mold is closed, and the mixed meat product is extruded through the tube into the bag within the mold while the mold is moved from the tube and end plate under restraining back pressure. The mold is unclamped, and the bag and meat product are slid from the mold onto a tray conforming to the shape of the lower portion of the mold. The meat product is frozen on the tray, after which the bag is removed, and the meat product is cut into individual serving portions.

Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: A process for preparing a molded poultry product using a mold device with the configuration of a cooked poultry comprises two sectional members each having an internal contour of a portion of the configuration whereby assembly of the sectional members forms an internal surface having the configuration of the whole cooked poultry. A flexible bag is provided within the assembled sectional members for assuming the shape of the internal surface when poultry meat is passed into the flexible bag.

Abstract: Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A method of pressing and draining whey from cheese curd particles in manufacturing large sized blocks of cheese. Cheese curd is placed into a pressing container mold which has a removable internal draining means having dimple-like projections maintaining a space between the plates of the screen. In one embodiment of the invention, pressure is applied in a vertical direction on the curd particles uniformly draining the whey. The drain means is extracted, and a second application of pressure closes remaining interstitial voids. In a second embodiment of the invention, a first application of pressure is applied to the curd particles in two separate directions at the same time. A spreading spade is inserted between substantially vertical parallel foraminous plates thereby moving these plates further apart exerting a relatively horizontal force on the curd particles and, in conjunction, a press plate pushes down on the curd particles exerting a relatively vertical force on the curd particles.

Abstract: The specification discloses a method for packaging hot foods in a unique container having an inner layer of absorbent paperboard adhered to an outer layer of resinous foam insulating material. The inner paperboard layer has an absorbent porous surface and has sufficient thickness and rigidity to lend body to the container. The outer foam layer is sufficiently thick to insulate and prevent moisture leakage.

Abstract: A flexible tube container has a plurality of cells linearly disposed along the length of the tube. The cells are defined by a plurality of segmented weld lines, each segmented weld line extending the width of the tube. Each segmented weld line permits fluid communication between the various cells in the container and the formation of individual frozen confections within each of the cells upon freezing of the fluid therein. Dispensing of an individual frozen confection is easily done by bending the tube along any segmented weld line, which detaches an adjacent cell containing an individual frozen confection and immediately permits sanitary consumption of the frozen confection while it is hygienically protected within the detached cell.

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 cellulosic food casing includes an internal coating comprising a water soluble cellulose ether and a cationic thermosetting resin.

Abstract: A processed meat packaging tube is a tube of an orientated laminated film having more than 5% of a shrinkage coefficient at 80.degree. C., less than .+-.5% of percent elongation-shrinkage at 80.degree. C. under tensile modulus of 20 Kg/cm.sup.2 and more than 8 Kg/cm.sup.2 of tightening modulus at 5.degree. C. and more than 1.0.times.10.sup.3 Kg/cm.sup.2 of a tensile modulus of elasticity at 80.degree. C. which is formed by stretching a composite film having an inner layer made of an oxygen barrier thermoplastic resin having less than 1.times.10.sup.-11 cc.multidot.cm/cm.sup.2 .multidot.sec.multidot.cmHg (measured by Seikaken method) of oxygen permeability coefficient and outer layers made of the other thermoplastic resin having smaller water absorption than that of the inner layer.

Abstract: Sausages are made by stuffing a meat emulsion into a thermosealable tubular casing, effecting preliminary sealing of the casing into "sausage lengths", at least partially cooking the product and then effecting a final sealing at the site of the preliminary seals which seals are wider than the preliminary seals and thereby compress the meat into the unsealed portion of the tube.

Abstract: To reduce the number of oversize sausage links created during linking of stuffed regenerated cellulosic casings, the casing, before stuffing, has applied to the external walls thereof an aqueous dispersion containing a material which imparts a low coefficient of friction to the casing.

Abstract: This invention relates to a method and apparatus for the aseptic packaging of high acid food products. More specifically, the present invention is directed to a method whereby preformed barrier plastic containers are immersed in an aqueous sterilizing bath at a temperature ranging from 212.degree. F. to 140.degree. F. for a time interval ranging from one to sixty seconds, following which, after draining the sterilizing liquid therefrom, the containers are filled with presterilized high acid food product under essentially inert atmosphere conditions and thereafter closed in an inert atmosphere by sealing a sterile closure element thereto. Novel apparatus for automatically carrying out the method of the invention is also provided.

Abstract: This invention relates to an artificial sausage casing of regenerated cellulose having a coating composition applied over the internal surface thereof which exhibits excellent meat release from sausages processed therein under high speed mechanical peeling and has improved resistance to strand breakage and pinholing during shirring and meat processing, the coating being an admixture of a water-soluble cellulose ether, a partial fatty acid ester of sorbitan or mannitan and a water-soluble polyalkylene glycol ether having the formula RO(--C.sub.2 H.sub.4 O).sub.n --H wherein R represents long chain alkyl radicals having 8 to 16 carbon atoms and n is an integer from 4 to 40.