Abstract: The present invention relates to a process for producing kappa-casein macropeptides having nutraceutical properties from whey using two ion exchangers of opposite polarity in series. A hydrolyzed kappa-casein macropeptide nutraceutical food product having less than about 4% total of the hydrophobic aromatic amino acids phenylalanine, tryptophan and tyrosine is also contemplated.

Abstract: A method of producing a clouding agent from citrus membrane and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus membrane and/or peel, forming a slurry of water and the minced or chopped citrus membrane and/or peel, pasteurizing the slurry of water and minced or chopped citrus membrane and/or peel to deactivate the constitutive enzymes, heating the slurry of water and minced or chopped citrus membrane and/or peel to deactivate/destroy the enzymes and bacteria, mixing pectolytic and/or cellulytic enzymes into the slurry of water and minced or chopped citrus membrane and/or peel, separating the citrus cellular debris from the slurry of water and minced or chopped citrus membrane and/or peel to produce a liquid effluent of clouding material with a range of particle sizes compatible with stable suspensions, pasteurizing the liquid effluent of clouding material to deactivate/destroy the pectolytic and/or cellulytic enzymes and concentrating

Abstract: The present invention relates to a whey mineral containing at least 0.8 g/kg or above of zinc and to a process for producing the same. The whey mineral of the present invention have good flavors and are useful in liquid formula, medical foods, nourishing reinforced foods, functional foods, seasonings, etc.

Abstract: A process for preparing soybean milk and okara, in particular, relating to improvement in pulverization of impregnated soybeans. The process includes carrying out pulverization of impregnated soybeans by the steps of cutting the impregnated soybeans with a device having rotating blade(s) to provide particles having an average diameter of less than about 100 .mu.m; grinding the obtained soybean particles with a device which exerts frictional shearing stress to provide an aqueous soybean slurry; and separating the water-soluble portion of the slurry from the water-insoluble portion to provide soybean milk and okara. The soybean milk and okara obtained possess a pleasant flavor and mild taste.

Abstract: A method of forming a concentrate, the concentrate having a predetermined concentration of a component in the concentrate. The method comprising the steps of: filtering a fluid thereby separating the fluid into a permeation and the concentrate; determining the concentration of the component in the concentrate; and if concentration of the component is greater than a predetermined concentration, decreasing the concentration of the component to the predetermined concentration. Dilution is achieved by feeding permeate into the concentrate or by controlling a pressure differential within a filter.

Abstract: The present invention relates to a method of manufacturing filtering aids, coagulants or clarifying agents, and odor suppressants and a using a protein-polysaccharide complex composition as a filtering aid, coagulant or clarifying agent, and odor suppressant for in the processing of fluids including gases and liquids to absorb a variety of separable components.

Abstract: The invention provides a water filtration vessel of the type having an upper reservoir for receiving tap water, a lower reservoir for storing filtered water and a filter-retaining passageway connecting between the upper and the lower reservoirs, further having a dispenser, mounted in communication with the lower reservoir for controllably adding a prequantified amount of a comestible additive to the filtered water.

Abstract: A method for the removal of solid contaminants which utilizes two rotating mesh screen containers designed to pass the food therethrough while trapping the solid contaminant. The rotation of the first cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force leaving behind a portion of the solid contaminants. The second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: Epoxy-polymerized tannin/inorganic oxide composite particles are obtained by polymerizing the tannin with a polyepoxy crosslinking agent in situ on inorganic oxide particles. The compositions of the invention are capable of achieving the performance of tannin in beverage treatment applications without tannin's associated filtration disadvantages.

Abstract: A filter for separation of a liquid from a solid has a turbine surrounded by an elongated filter body and forms a short first stage with short-pitch blades, providing a high axial impulse and low radial impulse, followed by a long second stage with long-pitch blades providing primarily radial displacement. Water vapor can be injected to promote juice extraction and is fed axially into the shaft and emerges from outlets therealong.

Abstract: A filter is formed from a laminate of two sheets having a layer of adsorbent material and a layer of flavor enhancing material in the form of a flavor or supplement layer sandwiched between the sheets. Preferably, the adsorbent layer and the flavor or supplement layer are applied by a printing process.

Abstract: A process is described for filtration of fluids, particularly of beverages like beer, utilizing microfiltration membrane modules operated in alternating filtering cycles and cleansing cycles, in which the cleansing cycles are always carried out when the transmembrane pressure exceeds a pre-set pressure which has been set to equal to the optimum trans-membrane pressure for the particular fluid being filtered, based on an analysis of the fluid after it has been filtered. In beer filteration, this value is preferably set at 1.5 bar. The microfiltration facility is equipped with numerous MF modules, arrayed in series and parallel; with a device for cleansing the MF modules and a measuring device for recording trans-membrane pressure that is attached to a control device which, upon attaining the pre-set trans-membrane pressure, interrupts the filtering cycle and starts a cleansing cycle.

Abstract: A method and apparatus for bleaching the shells of in-shell nuts and for bleaching the meats of shelled nuts involves wetting the nuts with an alkaline solution and then with a peroxygen solution. The two substances react to form a bleaching agent which whitens the shell or nut meat. Slight mechanical brushing may be used to dislodge debris loosened by the process. The apparatus includes means for recycling the reagents through the system without causing the desired temperature and concentration of the reagents to deviate significantly from predetermined values.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled, and fermented, and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

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: Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

Abstract: Methods and apparatus are provided for osmotic distillation employing dehydrating aqueous solutions of potassium salts of phosphoric acid, pyrophosphoric acid, acetate, and blends thereof. Methods are also provided for the simultaneous osmotic distillation and removal of carbon dioxide from a sample of relatively low osmotic pressure employing alkaline potassium orthophosphate and pyrophosphate dehydrating solutions.

Abstract: This invention concerns a method of altering the colour characteristics of a tea composition, including treating a tea infusion that contains cold water soluble tea solids but is substantially free of cold water insoluble tea solids, with an oxidising agent in a reaction vessel at a temperature and pressure in excess of the ambient temperature and pressure.

Abstract: The present invention relates to a method and an apparatus for lautering second worts in brewing. According to the invention the hot water needed for the second worts during lautering is introduced via a distributor through which also sludge and/or last runnings and/or first worts are introduced.

Abstract: Salmon or trout ovary is processed into food to make a mouthful of salmon or trout roe. The ovary is taken out of a salmon or trout by incising the salmon or trout abdomen, divided into small ovary pieces of a mouthful size, immersed in saturated salt water, drained to be deprived of salt water, and stored for a prescribed period of time.

Abstract: A method of treating fruit to produce a liquid fruit juice and an edible fruit solid. The method includes cutting the fruit to expose an inner portion, and extracting the cut fruit with water, in the temperature range 100.degree. to 130.degree. F., under conditions of rapid cyclical pressure variation. The pressure variation significantly enhances the rate and extent of extraction of fruit components, such as acids and sugars, from the fruit. The extracted juice is separated from the residual fruit, and may be concentrated or sold as a standard fruit juice. The residual fruit are infused with a solution including sugar, food acids, and optionally other food additives, flavorings and a colorant, and then dried to produce an edible fruit product.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials ere mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A stopper for racking-off operations that comprises a body which is substantially mushroom-shaped, is made of plastics, and is constituted by a tubular cylindrical element adapted to enter the neck of a bottle and close it, and by a head having a larger diameter than the cylindrical element and being monolithic therewith. The stopper for racking-off operations furthermore comprises a container that extends substantially from the head in the opposite direction with respect to the cylindrical element, the container having an opening, at the head, that is connected to a duct passing therethrough and in turn also connected to the internal cavity of the cylindrical element and therefore, when installed, to the inside of the bottle.

Abstract: Ultrafiltration of whey containing products at an acid pH reduces calcium levels in the concentrate and provides a concentrate that can be consistently microfiltered. The concentrate can be used, for example, in a method of microfiltering milk, milk serum, colostrum, or colostral serum which provides effective bioburden reduction without substantial loss of immunoglobulins.

Abstract: The present invention provides a well-digestible and well-absorbable edible oil and fat composition containing 20% by weight or more 2-palmitoyl-1,3-dioleylglycerol. Also a process for production of the above edible oil and fat composition which comprises fractionating the edible oil and fat composition to increase the content of 2-palmitoyl-1,3-dioleylglycerol to 20% by weight or more is disclosed. The edible oil and fat composition of the present invention is useful as a fat material used in diets for infants or for the sick.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-containing retentate (R) and a permeate (P) with a low content of spores and bacteria. The cream fraction (CR) is sterilized in a sterilizing unit (16), and the sterilized cream (STCR) or a portion thereof is mixed with the permeate (P) into standardized milk. The retentate is recirculated to the centrifugation unit (4) which is of the type separating the material into the cream fraction (CR), the skim-milk fraction (SM), and furthermore a sludge fraction (SL). The plant and the method ensure a high microfiltration capacity and the cheese formation properties of the milk is maintained.

Abstract: An enteral composition of protein, glucides, lipids and minerals, which is suitable for tube feeding, employs native micellar casein as the protein. The composition is prepared by obtaining native micellar casein and combining it with the glucides, lipids and minerals. A dispersion of micellar casein may be obtained by microfiltering milk, particularly skim milk, and glucides and minerals are dispersed in the micellar casein retentate obtained, lipids are added to the resulting dispersion and then the mixture is homogenized and sterilized. The microfiltered retentate may be diafiltered for obtaining the dispersion.

Abstract: A method of microfiltering milk, milk serum, colostrum, or colostral serum which provides effective bioburden reduction without substantial loss of immunoglobulins.

Abstract: A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is adapted to be removably fastened to the neck of the bottle and terminates at its top end in an inwardly directed annular flange defining a central opening, a tubular trap portion which is closed at its top end and communicates at its open bottom end with the central opening in the skirt flange, and a correspondingly tubular liquid- and gas-tight liner of a sealing material which is disposed in the trap portion and has at its bottom end an outwardly directed annular flange which underlies the skirt flange and is adapted to be pressed by the latter, when the closure is fastened to the neck of the bottle, against the annular sealing surface located at the top end of the bottle. In use, the sealed bottle is inverted so that any sediment settles unobstructedly into the closed end region of the trap portion.

Abstract: The present invention relates to a process for obtaining sterile milk, wherein the calcium ion content is reduced preferably to half of the naturally occurring amount by means, for example, of ion exchange or dialysis, and the milk is then filtered sterile, and if desired calcium ions are added again to restore the natural content.The product thus obtained has all of the biological activities as well as virtually the original composition, but it is free of bacteria, fungi and spores and will keep for a longer time.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated there from. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beet is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the mount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

Abstract: This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not exceeding 2.0 .mu.m, if desired addition of hops to the wort and boiling of the wort.

Abstract: A method for dejuicing grapes uses a dejuicer comprises a closed tank provided with a dejuicer grid and an inflatable membrane in the tank which is pressurized to force juice out of the harvested grapes through the grid. A conveyor in the tank remove the dejuicer grapes from the tank. Harvested grapes are placed in said tank and the juice is allowed to flow naturally. The inflatable membrane mounted in the tank is then pressurized to force out further juice through the grid and the juice is collected from the tank. The membrane is then depressurized and the tank is emptied by actuating the conveyor.

Abstract: The present invention provides a method of pretreating a porous medium for use in filtering a protein-containing fluid, such as milk, beer, wine, or the like, which method comprises contacting a porous medium with an aqueous citrate solution prior to passing the protein-containing fluid through the porous medium.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

Abstract: The present invention relates to a process for the removal of cholesterol from a processed or un processed dairy product, which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol (b) contacting the dairy product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% of the cholesterol present in the dairy product; (c) contacting a temperature of between about 35.degree. and 80.degree. C. the cholesterol:saponin with an effective amount of diatomaceous earth; (d) separating the insoluble cholesterol: saponin/diatomaceous earth by filtration or centrifugation; and (e) recovering the dairy product having a reduced content of cholesterol. The process particularly useful wherein the dairy product is selected form raw milk, pasteurized milk, raw cream, pasteurized cream, butteroil or anhydrous fat.

Abstract: A system for handling of cheese in the green state particularly directed for handling natural cheese types such as cheddar and colby in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment and cheese towers to provide, preferably, 40 to 45 or other selected pound blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: Fractionated plant extracts, particularly essentially nicotine-free tobacco extracts, useful as tobacco flavorants and methods for preparing and using the same are described herein. These fractionated extracts are stable, non-volatile and relatively odorless under conditions of smoking article or smoking substitute article manufacture and storage, but when thermally provoked, the extracts deliver characteristic flavor to smoking articles or smoking substitute articles. The fractionated plant extracts may be prepared by contacting plant matter with a solvent to produce a crude plant extract; removing the solvent from this plant extract; and isolating a fraction of this extract that when thermally provoked provides the characteristic aroma and flavor of the plant by size exclusion chromatography and monitoring the fraction's integrity by suitable detection means.

Abstract: A process for producing an unsaponifiable matters-enriched rice bran oil which comprises recovering unsaponifiable matters and ferulates from the residue obtained by collecting edible oil during the refining process of rice bran oil, concentrating the unsaponifiable matters and ferulates thus recovered, esterifying the same if desired, and adding the product obtained to edible rice bran oil, with the unsaponifiable matters-enriched edible rice bran oil thus obtained having improved qualities and exhibiting excellent physiological functions.

Abstract: There is disclosed an osmotic concentration cell wherein the flow chamber of the osmotic concentration cell has a continually changing flow path to provide a region of high turbulence to a semipermeable membrane defining the flow chamber. High turbulence at a first semipermeable membrane interface significantly reduces membrane fouling during osmotic concentration and allows for concentration of products with high suspended solids content. The inventive osmotic concentration cell can be used for a variety of purposes including, for example, producing low alcohol wine, concentrating a thin wine into a premium wine, concentrating a low quality grape juice into a higher quality grape juice for fermenting a more premium wine, concentrating various fruit or vegetable juices, and concentrating various beverages, such as teas or coffee.

Abstract: This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.

Abstract: A method of making bulk cheese utilizes a vertical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.

Abstract: An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.

Abstract: A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein the content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk. The Tofu obtained according to the foregoing method can be stored for a long time period since it is subjected to the retort treatment. In addition, the Tofu thus obtained has resiliency almost comparable to that for the usual Tofu and good taste, although it is retort-treated.

Abstract: A frontal separator method and apparatus for separating particles from fluids, such as microorganisms from juice, and for providing a sample of juice having a concentrated number of microorganisms therein for ease of detection thereof, comprising a hollow, rotatable, perforated, cylindrical rotor mounted inside of a spaced-apart outer case with an annular separation chamber therebetween. The fluid with particles to be separated therefrom is fed into the separation chamber, the fluid flows through the holes in the rotor and exits through an outlet port while the particles exit from a waste port of the separation chamber. The outer casing preferably also rotates with the rotor, and the holes, which have a diameter substantially greater than that of the particles, are preferably at an angle to a radius of the rotor.

Abstract: A condensed wire composition containing an extract content of no less than 18% (w/v) is obtained by vacuum condensing a wine at a temperature of 5.degree. to 60.degree. C., preferably 20.degree. to 35.degree. C. to a concentration by at least 8 times as high as the original, retaining the resulting condensate at a low temperature, e.g., 0.degree. to 10.degree. C. to crystallize tartar, and removing the tartar. An initial distillate obtained upon the vacuum condensing of the wine and/or brandy may be added to the condensed wine in such an amount that final product has an alcohol content less than 1% (v/v).

Abstract: To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device (4). Before membrane filtration device (4), a liquefaction stage (3) is provided in which the raw material is liquefied enzymatically or physically only to the extent that a considerable portion of the mash can be run through membrane filtration device (4). The main breakdown of the cells occurs in the retentate of membrane filtration device (4) by a downstream device (5) for chemical or physical cell breakdown.