Abstract: A process for producing a full-fat flaked soybean product having 18% soybean fat and a urease activity of 0.02-0.1 is provided. Raw soybeans with hulls in tact are subjected to steaming at temperatures greater than 220.degree. F., followed by flaking in a roller mill having grooved rollers. The flaked soybeans are thereafter dried in a forced air dryer by the alternating application of superheated air at temperatures in excess of 300.degree. F. and cooled to ambient temperature.

Abstract: A process for the treatment of vegetable raw material such as soy beans is disclosed wherein the vegetable raw material is subjected to one of the following: (1) an extraction step, (2) a compressing step, and (3) an extraction step and a compressing step. In addition to one of the three aforementioned procedures, the vegetable raw material is also subjected to a thermal conditioning step in which the material is heated to a temperature above 100 degrees Celsius and a pressure above atmospheric pressure in an oxygen-free atmosphere. According to the process of the present invention, the thermal conditioning step is carried out at a pressure of 2.0 to 25 bar for a time period of between 0.1 and 5 seconds and, after the time period, the process calls for suddenly releasing the pressure, moving the heated material into an oxygen-free zone, and cooling the heated material to a temperature below 100 degrees Celsius in the oxygen-free zone.

Abstract: A process for sterilizing spices, in particular whole spices, by heat treatment in a sealed container at a temperature above 100.degree. C. and coating with an edible material. This provides profound sterilization without loss of aroma and taste.

Abstract: A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. The shelf life of the product is commercially significant whether the product is in the frozen state or thawed and refrigerated or even thawed and retained at room temperature until ready to be baked. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a second injection of steam into the oven during partial baking of the product, which provides the end user with a completely sealed crusty bakery product that will not have the crust separate from the loaf. The injection of the steam is a second injection of steam and provides the product with about 20% or greater of moisture than a fully baked and then frozen product.

Abstract: A method for cooking potatoes in hot water-vapor consists of disposing dried potatoes in non-overlapped, non-contacting relationship above a body of boiling water so as to expose them for about five minutes to a confined body of hot water vapor maintained at atmospheric pressure. The apparatus comprises a water container for a body of water, a heat source to heat and maintain said body of water at its boiling point, a perforated motor-driven movable conveyor structure on which diced potatoes can be arranged in non-overlapped, non-contacting relationship and which is located closely above the surface of the body of water, and an enclosure overlying the conveyor structure and the water container for entrapping hot water-vapor there or within so as to expose the diced potatoes thereto, said container having apertures therein so as to maintain the hot water-vapor at substantial atmospheric pressure.

Abstract: Automatic control for achieving a required temperature of a food product feed stock being heated with steam injection is effected by calculating with at least one computer the required steam flow rate from the measured feed stock temperature, the measured feed stock flow rate, and the measured and required temperature of the feed stock product after steam injection and by controlling the quantity of steam supplied in relation to the deviation between the measured and the required steam flow rates and by controlling the feed stock flow rate in relation to the deviation between the measured and the required feed stock flow rates.

Abstract: The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under atmospheric pressure at temperatures ranging between 85.degree. to 100.degree. C. for 21/2 to 20 minutes or for an equal or shorter period under steam pressure in excess of atmospheric pressure, the combination of time and temperature under steam pressure in excess of atmospheric pressure being such that the degree of blandness in the resultant PSM is about equivalent to the blandness which results in the stated treatment under atmospheric pressure.

Abstract: The invention relates to a process and plant for skinning tomatoes using thermophysical methods. The process consists substantially in scalding the tomatoes in a pressurized environment, then inducing sudden depressurization of the tomatoes by bringing them into contact with tomato juice supplied at a lower temperature, whereupon the skinned tomatoes are separated from the juice. The skinned tomatoes proceed to the next stage of the process, and the juice is conveyed likewise to a further processing step, say, concentration. Plant for implementation of the process comprises a pressure vessel (2) into which tomatoes are conveyed, and from which they exit by way of an outlet valve (3); also, a pump (4) which forces condensation-inducing tomato juice into the outlet valve, and plumbing downstream of the valve which permits of conveying the juice to other processing media.

Abstract: An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Abstract: A method for the rapid removal of the peelings or outer coverings from certain food products with minimal loss of or damage to the other portions thereof, by a thermal shock treatment comprising a brief exposure of said products simultaneously to high intensity radiant heat from a vessel and high temperature, low pressure superheated steam or other fluid or gaseous medium inside the vessel.

Abstract: A grain scratcher-moisturizer apparatus has an outlet connected by a screw conveyor to the infeed of a stream flaker assembly to provide substantial savings in the cost of treating feed grain. The scratcher-moisturizer has two driven parallel horizontal cylindrical rolls having closely spaced spiral grooves in their surfaces for receiving the base of a saw blade so that the teeth of the blade extend outwardly and are canted in the direction of rotation of the roll. Individual pivotal metal deflectors are mounted adjacent a respective cylindrical roll and grain is fed onto the driven rolls which hurl it against the deflector which deflect the grain back toward the roll.

Abstract: Method and apparatus for pasteurizing appropriately sized discrete fresh food pieces are disclosed in which a finite portion of the food pieces is retained in an essentially immobile condition within a confined treatment zone while heating and cooling fluids are sequentially passed in direct contact through the food pieces for providing rapid heating thereof to a pasteurization temperature and similarly rapid cooling to a near ambient temperature so as not to significantly degrade the organoleptic quality of the fresh food pieces.

Abstract: A continuous process for producing a quick cooking vegetable comprising the steps of spraying moisture and steam on discrete pieces of a vegetable as the vegetable moves along on a conveyor belt until the vegetable attains a moisture content of between about 50 weight percent and about 97 weight percent and a resultant temperature of between about 72.degree. C. and about 110.degree. C. such that the vegetable pieces are completely gelatinized; pre-drying the vegetable pieces by hot air at velocities ranging between about 100 m/s and about 140 m/s to a moisture content of between about 20 weight percent and about 30 weight percent; and finally drying the vegetable pieces by hot air at velocities ranging between about 75 m/s and about 110 m/s to a final moisture content between about 5 weight percent and about 15 weight percent.

Abstract: A method of processing soybeans is disclosed which comprises heating raw soybeans in the absence of added water with superheated steam under atmospheric pressure, and cooling the resulting beans by exposure to the atmosphere. This method permits removing any offensive smell fully from the beans without impairing the natural flavor or taste of the beans.

Abstract: A steam injection valve for continuously injecting steam into viscous food products such as relishes, sauces, jams and jellies which are continuously pumped through a steam injection zone. The valve has a sanitary irrotational, interlocking valve stem-valve sleeve construction without substantial internal crevices and which has very low maintenance and may be readily assembled and disassembled.

Abstract: By heating a kneaded marine paste product with superheated steam in a heating chamber under the conditions that:(A) the superheated steam is blown as the heating source into the heating chamber;(B) the paste product is prevented from being contacted directly by the superheated steam being blown in its initial blown direction into the chamber; and(C) the temperature of the gas phase in the vicinity of the paste product is controlled at less than 100.degree. C.,to coagulate the proteins of the paste product, a paste product without adhesion thereto of water droplets can be obtained, and the drying time after the heat treatment and the energy required for drying can be greatly reduced.

Abstract: An apparatus for the rapid and essentially uniform heating of a food product, including a heating oven utilizing a novel heat generating system for the generating of a heated gaseous fluid medium, such as steam, for the rapid heating or cooking of food, and wherein the apparatus is adapted for home and/or commercial utilizations. Moreover, also disclosed is a method for the rapid and uniform heating or cooking of a food product through the intermediary of heated steam employing the inventive apparatus.

Abstract: A method for conditioning edible seeds (cereal grains, pulses, etc.) prior to rolling is disclosed wherein a sorbate is dispersed in steam with which the seeds are contacted. The conditioned grain has increased shelf life (improved resistance to growth of microorganisms) and is also less prone to production of fines.

Abstract: This disclosure embodies an apparatus and process for the rapid removal of outer coverings and other unedible portions from food products with minimal loss of or damage to edible portions. The process has proven to be effective in the peeling of fruit and vegetable crops, coring peppers, shelling of legume seed pods, shucking and silking corn, popping corn, skinning onions, shelling of nut crops, scaling and skinning of fish, and removal of shells from shellfish. These processes are accomplished with an apparatus which heats the surface of the product very rapidly in an atmosphere of superheated steam under elevated pressure, supplemented with radiant heat from a vessel wall, and then flashes to atmospheric pressure by instantaneous opening of the vessel cover. The result is an explosion which blows the product from the vessel and simultaneously blasts the covering from the product by violent action of highly energized moisture beneath the product covering.

Abstract: Disclosed is a food product blanching and processing apparatus and method. The apparatus includes a weigh hopper and infeed conveyor having a pivoting infeed chute which can be retracted to prevent contamination of blanched product with incoming raw product. The infeed chute supplies incoming food products to a pressure vessel which is rotatably mounted within an enclosure. The pressure vessel has a lid assembly which allows the food product to be fed thereinto, yet can be tightly closed for pressurization of the interior of the vessel during the blanching and processing operation. The pressure vessel assembly is rotated into a discharge position and the food product is dumped against a discharge chute 18 which is extendable and retractable so that residual product can drain downwardly outside of the outfeed conveyor. The outfeed conveyor includes a hopper and conveyor which moves the blanched and processed food product onto associated food processing equipment.

Abstract: A process which includes a hopper for feeding grain, a heater for heating the grains disposed below the hopper, a transport conveyor for moving the grains while contacting them with hot water from a hot water tank, a steaming conveyor receiving the grains from the transport conveyor and exposing them to steam for steaming and evaporating excess water therefrom and an outlet at the downstream end of the steaming conveyor.

Abstract: This invention provides a process for preparing blended tomato products of increased consistency wherein a concentrated tomato product is rapidly heated by direct contact with high temperature steam, rapidly expanding to a lower subatmospheric pressure and then milled through a screen having small openings. This process substantially increases the consistency of concentrated tomato products.

Abstract: Process and apparatus are provided for rapidly stabilizing a food product. The stabilization may take the form of either fixing or glueing a coating to the food product, treating the surface thereof to impart a particularly desired property such as rigidity or shape retention to the end product after further treatment thereof, cooking the entire product or a combination thereof. The product to be treated is moved through one or more processing chambers wherein it is contacted only by superheated steam, air having been excluded from the chambers. Saturated steam is supplied in a non-superheated condition at atmospheric pressure and remains substantially at atmospheric pressure throughout its movement through the apparatus. The steam is superheated within the chambers by the use of heating elements located within the chambers. By supplying the chambers with more steam than is sorbed by the food product during its treatment, air is effectively excluded from the chambers.

Abstract: Apparatus and method for continuously cooking and sterilizing particulate food material are disclosed wherein the outlet of a pressurized steam treatment chamber is sealed by hydrostatic sealing means in which sterilized, particulate food material is simultaneously cooled and depressurized as it is removed from the treatment chamber.

Abstract: Apparatus and method for continuously heating and cooling particulate food material are disclosed wherein a pressurized steam treatment chamber is directly coupled to a pressurized cooler in which hot particulate food material discharged from the treatment chamber is cooled by direct contact with a coolant fluid.

Abstract: A method of producing pasta which is rehydratable in under ten minutes by extruding a mixture of semolina and/or wheat flour and water having a moisture content of between 28% and 40% and cutting it into lengths to form a cut product having a wall thickness of between 0.3 and 0.7 mm and subjecting the product without expanding it to dry super-heated steam at 102.degree. C. to 140.degree. C., in the absence of water, for seven to twenty minutes.

Abstract: The invention is relative to a method of processing unmilled unsprouted rice with chaffs according to which the rice is immersed in water for a predetermined time, the rice is then freed of water affixed thereto and roasted in a kiln for a predetermined time at a predetermined temperature, the rice thus roasted is steamed, pressured by rolls and freed of peeled-off chaffs, and the processed rice obtained by the method.

Abstract: A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.

Abstract: A method for steam peeling a plant product selected from the group consisting of potatoes, carrots, celery, red beets, Swedish turnips and apples in a substantially cylindrical peeling vessel having a product opening at one end and a liquid discharge outlet at the other end. In the peeling vessel there is disposed a partition or grid at the liquid discharge outlet end perpendicular to the longitudinal axis thereof and spaced from the liquid discharge outlet. The partition prevents passage of product to be peeled while allowing condensate to pass therethrough such that the product does not lie in the condensate during the application of steam. The steam is applied through an access opening in the vessel which is above the product level when the vessel is tilted around a horizontal axis into a normally operating longitudinally inclined position.

Abstract: This invention concerns the heating of a liquid, such as milk, by steam infusion and involves the formation of the liquid into a descending curtain that is initially generally frusto-conical in configuration and later is generally cylindrical as it passes through an atmosphere of steam. The curtain is of relatively small diameter at its upper end and continually increases its diameter as it moves downwardly, thus, not only causing the thickness of the film to progressively decrease but also causing the surface area of the film to be greatly enlarged.

Abstract: A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.

Abstract: Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.

Abstract: An apparatus for thermochemical treatment of crushed straw and/or dry fodder mixtures comprises a vessel which is vertically mounted and is formed by a series of vertically communicating chambers. A chamber arranged at the top of the vessel is a cyclone-type chamber, is designed for moistening and pre-heating of crushed straw and dry fodder mixture and has a loading opening. A second chamber is arranged under the cyclone-type chamber, is designed for thermochemical treatment of straw and dry fodder mixtures and has a heat distributor communicating by means of a pipeline with a heat carrier source. A third chamber is arranged under the chamber for thermochemical treatment and is an accumulating chamber having an unloading opening. This construction of the apparatus enables the elimination of the step of stirring of straw, considerably simplifies the operation, improves the output and reduces the time for processing of straw and dry fodder mixtures.

Abstract: A continuous process for producing quick cooking rice is provided herein. Such rice only requires approximately 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice produced by this process is also high in nutrients in that very little removal of starch or other nutrients occurs, with consequent minimal water fouling. The process involves contacting rice, preferentially fissured rice produced by preheating, with water and steam such that the rice is completely gelatinized and has a moisture content up to about 70 weight percent. Such gelatinization is preferably accomplished by spraying the rice alternately and progressively with water and steam. The gelatinized rice, without stirring, is then dried to a final moisture content of between about 10 weight percent and 14 weight percent.

Abstract: Method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90.degree.-120.degree. C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m.sup.3, thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meal which is essentially without bitter taste.

Abstract: A process for the preparation of instant-cooking alimentary paste, mainly of the type based on cereal flours or other flours, characterized in that it comprises the following steps:(a) the carrying out of a vaporization treatment, using steam at a temperature of less than 100.degree. C., at atmospheric pressure, on a paste coming from the extrusion stage and having a moisture content of between 25% and 35%;(b) the humidification of the paste treated as stated until its moisture content is approximately from 40% to 55%;(c) allowing the paste humidified in this way to stand;(d) the carrying out of a vaporization treatment of the paste allowed to stand as under (c) above with steam at a temperature of less than 100.degree. C., at atmospheric pressure.

Abstract: A process of steaming followed by freezing a texturized mycelial fungal mass having a solids content of about 20 to 40% by weight to toughen the texture and increase the succulence of the mass.

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

Abstract: 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 method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.

Abstract: A high protein, whole wheat grain expanded food product is prepared by the process of the present invention. Ground whole wheat is mixed with moisture and an edible acid to provide a dough. The dough is then extruded through a die under particular conditions to provide a high protein, expanded wheat product.

Abstract: A starch-containing material is gelatinized in a continuous process by contacting discrete granules of the material with steam under substantial turbulence utilizing a Venturi mixing effect. The water content of the initial turbulent mixture is sufficiently high so as to permit gelatinization at elevated temperature but insufficient to cause formation of an aqueous slurry of the starch-containing material.

Abstract: A food product, such as fruit or vegetables either whole or in pieces, or in the form of a pulp, or meat in pieces, is preserved by feeding hot liquid or steam into a contained body of the product to sterilize the product. Some liquid is retained in the product which is sealed in a container under aseptic conditions. The sterilization preferably takes place in the container in which the sterile product is ultimately sealed.

Abstract: Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.

Abstract: Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight.

Abstract: A batch process for the sterilization of particulate solid materials, in which a batch of particulate solid material to be sterilized is introduced into a rotary vessel shaped so that rotation of the vessel imparts a tumbling action to the solid material; the solid material is heated in the vessel while rotating the same to subject the material to a tumbling action; a lubricant liquid is injected under pressure into the vessel at a temperature in excess of the temperature of the solids; the lubricant liquid and solid material are held at a sterilization temperature while maintaining the tumbling action; and the sterilized solid material is withdrawn from the vessel under aseptic conditions.

Abstract: A method for degerming maize is disclosed. The maize is introduced into a cylindrical, perforated working housing in which is mounted a rapidly rotating rotor which drives the maize along an annular working chamber between the rotor and housing. The rotor carries a large number of blades having edges which detach the germ from the endosperm. A collecting chamber surrounds the working housing, and the working housing is provided with an outlet aperture for oversize particles.

Abstract: In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functions as a self-lubricating and self-dissipating agent which cleanly separates the molded confection from the mold. Temporary chemical release or permanent release coating agents are not needed.

Abstract: Tannery limed splits are utilized as a collagen source to produce protein hydrolyzates, utilizing steam under superatmospheric pressure as a heat source and utilizing molecular sulfur dioxide to minimize color development.

Abstract: Defatted particulate oil seed protein material is texturized and deflavored by: (1) increasing the moisture level of said material to 25-65%; (2) steam cooking said material with direct steam; and (3) subjecting said material to high speed centrifugal turbine mixing while performing said step (2) whereby a wet, texturized, deflavored particulate oil seed material is provided. An average particulate is texturized and deflavored in few seconds. The product of this invention is especially useful as a ground beef extender.