Abstract: A process for producing soybean protein comprising the step of adding to a soybean protein-containing raw material an aqueous solution of 0.05 to 3.0% by weight of an inorganic salt to form a suspension, causing soybean protein to dissolve in the suspension with adjustment of the pH thereof to 7.5 to 9.0 to form a suspension extract, and removing insoluble components from the suspension extract to obtain an extract; the step of subjecting the extract to acid precipitation with adjustment of the salt concentration thereof to from 0.2 to 1.0% by weight and the pH thereof to 5.0 to 5.7, to collect an acid precipitate; and the step of washing carried out at least once by adding water or an aqueous solution of not more than 1.0% by weight of an inorganic salt to the acid precipitate to form a dispersion, and stirring the dispersion with adjustment of the pH thereof to from 5.0 to 5.7, to collect a precipitate.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.

Abstract: A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150.mu. to about 300.mu. is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the cholesterol reduction process.

Abstract: A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: A flavor enhanced dehydrated meat is prepared by first heating a mixture of a reducing sugar and a sulfur-containing substance to partly react the sugar and sulfur-containing substance, and then the partly reacted mixture is added to a cooked meat which then is heated to react the sugar and sulfur-containing substance further and to dry the meat containing the reacted mixture. The reducing sugar and substance may be added to and reacted in a concentrated juice obtained from cooking meat.

Abstract: The present invention provides methods for making pet chews. According to the invention, ligaments from cattle and other hoofstocks are rendered substantially free of fat and then dried until the de-fatted ligaments are hardened and suitable for use as pet chews. According to the invention, the ligaments are rendered substantially free of fat in one of two ways: (1) either by washing the ligaments in an aqueous degreasing solution comprised of water, strong alkali (e.g., sodium or potassium hydroxide) and cleaning agents or (2) by roasting the ligaments until they are rendered substantially free of adherent fat. With the aqueous degreasing method, the washed ligaments are roasted until they assume a pleasing color. Following roasting, the ligaments may be further dried until they are hard and "bone like", and suitable for pets to chew on.

Abstract: Chews for pets are made from sinews or tendons of cattle and other livestock by the method of cooking the tendons and sinews, followed by the removal of meat and fat, and then baking at a temperature of at least 200.degree. C. until they are completely or substantially completely hardened.

Abstract: A liquid dual coated dosage formulation sustained release pharmaceutic having substantial shelf life prior to ingestion is disclosed. A dual coating is applied over controlled release cores to form dosage forms and the coatings comprise fats melting at less than approximately 101.degree. F. overcoated with cellulose acetate phthalate or zein. The dual coated dosage forms are dispersed in a sugar based acidic liquid carrier such as high fructose corn syrup and display a shelf life of up to approximately at least 45 days while still retaining their release profiles following ingestion. Cellulose acetate phthalate coated dosage form cores can in addition be dispersed in aqueous liquids of pH <5.

Abstract: A process for removing the water from an enzyme-containing aqueous medium is disclosed which comprises spraying the medium onto a heated, fluidized bed of inert substrate particles and recovering a dry enzyme concentrate therefrom.

Abstract: In a process for continuous production of meat meal and fat from an animal raw material by indirect boiling (1) of the raw material and separation (1) of the boiled material partly into solid material, which is dried (2), and partly in stick water, which is partly evaporated (16) and is discharged from the plant or is dried, the novelty consists in the fact that a so called back pressure turbine (6) is operated, the back pressure steam (8) being utilized for boiling (1) and drying (2), while the turbine (6) is allowed to drive a mechanical compressor (7), which compresses steam (23), that is discharged from an expansion vessel (16) in which said stick water (4) is evaporated by stripping, the compressed steam (24) being utilized for heating of the stick water, circulating in a circuit, comprising said expansion vessel (16) and a heat exchanger (25).

Abstract: A gel-forming protein product is prepared from a raw material of either defatted or non-defatted oil seeds or products derived therefrom, which contain proteins, carbohydrates and a polysaccharide fraction. The proteins are subjected to a thermal treatment in water. The thermal treatment comprises heating the proteins in one or more stages at a temperature above 50.degree. C. The proteins need not be separated from other constituents of the raw materials but are separated from the polysaccharide fraction. The protein product can be formed into gels having desirable compressibility and elasticity characteristics. The gels are useful in foodstuffs.

Abstract: A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.

Abstract: Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.

Abstract: The invention relates to a process for recovery of meal of high protein quality and oil from fish. To obtain a high protein quality in fish meal, one or both of the conditions of short process time and low temperature are essential factors. In the process according to the invention, the heating of the fish mass is carried out in any conventional way, and oil is separated from the heated fish mass by means of a centrifuge provided with a separate outlet for separated oil phase. The new and characterizing feature of the invention is that the stick water and sludge discharged from the centrifuge are fed together to an evaporation unit where the mixture of sludge and stick water is fed through one or several indirectly heated tubes, the internal walls of which are continuously cleaned by means of a scraping device and the outlet of which is connected to a separation space for steam and evaporated product. Finally, the evaporated product is dried in any known way.

Abstract: A heat exchanger equipped for indirect heating, stirring and steam removal is charged with a finely divided fish mass, whereafter a combined boiling and drying procedure is carried out in the heat exchanger with essentially continuous heat supply and steam removal until the heat exchanger contains fish meal with a desired low water content and oil content. The oil removal is effected during part of the period for said boiling and drying procedure by feeding fish mass from the heat exchanger to a decanter having three separate outlets for separated sludge phase, oil phase and water phase while continuously recirculating to the heat exchanger the sludge phase separated in the decanter, removing separated oil for storing or further treatment, and removing separated stick water, at least part of the stick water being recirculated to the heat exchanger and/or being remixed with the fish mass discharged from the heat exchanger to be fed into the decanter.

Abstract: A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., to dry the food at a temperature less than 60.degree. C., (b) passing the water-containing gas discharged from the step (a) through an adsorbing bed capable of adsorbing water preferentially to effect dehumidification of the discharged wet gas to a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., (c) recycling the so regenerated low humidity gas having a dew point of -75.degree. to 0.degree. C. to the step (a) and using the regenerated gas for drying again, and (d) regenerating the adsorbing bed in which water has been adsorbed, whereby the food is dried to the substantially absolutely dry state.

Abstract: Methods and apparatus for processing grain to provide meal, grit, flour and masa products suitable for human consumption and by-products suitable for use as animal feed and industrial products. The methods includes forming a slurry of the grain with water and processing the slurry through dehusking, germ detaching, grinding and sifting stages while maintaining the grain at a relatively high moisture content. Partially different methods are employed depending on whether the processed grain is sorghum, wheat or corn. The processing apparatus includes a dehusking unit having a plurality of pump stages to remove the husks from the grain kernels without cracking a substantial portion of the kernels. A fluidized bed dryer is utilized to remove excess water and to surface dry the kernels and husks. For sorghum grains a centrifugal impact germ detacher is utilized to break up the dehusked kernel and separate the germ and oil from the endosperm.

Abstract: Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent in a roller drum drier, the latter yielding the trub flour in dry flake form.

Abstract: Soluble coffee is produced by steaming an elongated bed of roasted and ground coffee at atmospheric pressure or above and collecting an aromatic flavor condensate. Thereafter the steamed bed is swept for at least 15 minutes with a gaseous stream having a superficial velocity through the bed in excess of 3 meters/min. in order to entrain and remove liquid acid components. The coffee is next subjected to aqueous extraction, the extract is then combined with at least a portion of the condensate and dried. The resulting soluble coffee is much reduced in undesirable acid content compared to soluble coffee obtained from steamed coffee which had not been swept with gas.

Abstract: Particulate laden gas, especially those gases carrying particulates having a size in the micron or submicron range, are removed by humidifying the gas with water and thereafter subjecting the gas to indirect contact heat exchange sufficient to provide an energy transfer for water vapor condensation of at least 5 horsepower per 1000 cfm. Heat exchange is accomlished by passing the gas downwardly through an exchange element having smooth and vertical gas passages of a relatively large dimension.

Abstract: Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.

Abstract: A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125.degree. to 175.degree. C. for 30 to 180 seconds and then immediately cooled to below 35.degree. C. within 5 minutes prior to blanching. This provides improved blanching, sorting and other steps in a process for producing products ranging from nuts per se to peanut butters or spreads.

Abstract: Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.

Abstract: Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from the fruit, extracting the juice therefrom, chopping the waste into chunks, neutralizing the acid content of the chunks by the addition of calcium hydroxide, and pressing out and removing the wet molasses from the neutralized chunks, the process includes:A. blending in sesame grain flour;B. grinding such pressed chunks into about 1/4 inch uniform particle size material;C. drying to less than about 7% moisture in moderate heat of about 210.degree. F.-230.degree. F. into a light tan colored material; andD. milling said material into a desired particle size.

Abstract: Immediately after the animal raw material is boiled, the main part of its fat content is removed by centrifugal separation. The residue, consisting essentially of sludge and stick-water, is then subjected to a mixing operation, and sludge is removed from the mixture by a second centrifugal separation.

Abstract: A method for preparing corn powder in which corn is picked approximately 30 days before becoming field dried, cut from the cob, heated until dried, air blown to separate light particle residue created during heating, and ground to a consistency between that of commercially available coarse cornmeal and fine corn powder.

Abstract: A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.

Abstract: A process for obtaining yolk lecithin from a raw egg yolk which comprises subjecting a raw egg yolk to extraction with liquid dimethyl ether to obtain an extract and dehydrating the extract to an extent that the water content is not more than 20% by weight, whereby a lecithin-rich fraction is obtained as a separate phase from a neutral lipids-fraction. The isolated lecithin-rich fraction may further be subjected to a second-stage dehydration to give a product in which the lecithin content is as high as 50 to 85% by weight and the water content is very small, for example, below 2 to nearly 0% by weight. By the process of the present invention, there can be obtained a high quality lecithin in high yield.

Abstract: Green beany flavors and odors characteristic of soybean can be removed to a satisfactory extent from a textured soy protein by a method comprising (i) the first step of treatment wherein the soy protein is retained at a temperature of from 80.degree. to 145.degree. C. for a suitable period of time while the water content of said soy protein is maintained at a predetermined value, and (ii) the second step of treatment wherein said moistened soy protein treated in the first step is kept in contact with a flow of superheated steam at a temperature of from 105.degree. to 160.degree. C.

Abstract: A process for hydrolyzing keratinous materials, comprising the steps of mechanically dewatering raw keratinous material to reduce the water content while maintaining the water in its liquid phase, applying heat and pressure to the dewatered material to hydrolyze the material, and drying the material. Also disclosed is the product produced by the foregoing process.

Abstract: Animal raw material is boiled at least mainly by indirect heating and then divided into stick water and solids, the solids being separately dried to form a first meat meal fraction. The stick water, preferably after separating a sludge component and a fat component therefrom, is concentrated by evaporation and then divided into a sludge phase and a fat phase, the sludge phase being dried to form a second meat meal fraction.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: A method is provided for processing and drying potato vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downfall vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.

Abstract: An apparatus is provided for processing and drying vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downdraft vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.

Abstract: A dehydrated potato product is produced in a singlepass, non-addback process by preparing and cooking potatoes, mixing the cooked potatoes with a starch complexing emulsifier in the range of 0.3 to 2.0% by weight of solids to coat the surface of the potato cells, and mixing the resulting mash while directly subjecting the mash to a high velocity heated air stream to dry the mash to a point at which partially dried particles are airlifted and removed from the mixer-dryer. The partially dried cells are then dried to completion by conventional means. The starch complexing emulsifier reduces the adhesive characteristics of the mash, allowing separation of intact cells without damage after reducing the mash moisture to the range of about 30 to 50%. The dehydrated cooked potato product consists of intact potato cells in granular form substantially passing through a standard 60 mesh screen with high cold water absorption characteristics and rehydratable in hot water into mealy mashed potatoes.

Abstract: In a process of preparing animal feed from citrus residue, the citrus residue is pulverized and pectin is precipitated, preferably with lime. The resulting mixture is then heated to release water and volatile compounds including (d-limonene) from solids. The evaporated water and d-limonene are collected and condensed, thereby preventing their escape into the atmosphere. The solids are then dried in a rotary kiln to yield the animal feed.

Abstract: A method of peeling root vegetables by dipping the vegetables into hot aqueous sodium hydroxide, and drying them at 100.degree.-150.degree.C for 2-5 minutes by intense application of a drying gas, such as hot air or superheated steam, whereupon the root vegetables are allowed to rest for 3-10 minutes at ambient temperature.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.