Abstract: A clarifying or clearing vat for the production of worts during the manufacture of beer, including a chopping or breaking open arrangement incorporating a carrying arm which is raisably and lowerably drivable about a central shaft in the clarifying vat. Knives are mounted on the arm for the breaking open or chopping of the brewer's grain. A grain sweeping beam is articulated to the carrying arm and is swingable from a lowered operative position into an elevated or raised inoperative position, whereby the grain sweeping beam is retained in the inoperative position thereof by a latching element which engages into a bolt provided on the carrying arm.

Abstract: A device is disclosed for simultaneously applying heat to food such as pasta while applying agitation in the form of a repetitive irregular rotational motion similar to that of a chef constantly turning the contents of a pan while it is being heated. The device of the invention comprises a pan with cover removably suspended from an elongated beam assembly which is horizontally disposed for repetitive reciprocating movement to impart the desired rotational motion to the container holding the food while it is being heated. One end of the beam assembly is connected to a rotating arm which imparts a reciprocating movement to the beam. The beam assembly is supported at a point between its two ends to accommodate the reciprocating motion imparted by the rotating wheel.

Abstract: In a process for producing extruded foods from a starch carrier and water as the basic mass and at least one flavor-determining component, in which the individual components are mixed and extruded by means of a screw arrangement in a casing with an extrusion nozzle, in order to ensure a complete continuity of the process and to permit the process of components with a very high water content, the starch carrier and the flavor-determining component are successively supplied to the screw arrangement in the feed direction, the components being mixed in the screw arrangement. For performing this process, an apparatus is provided, which comprises a screw arrangement in a casing with an extrusion nozzle and product feed devices which are successively arranged in the feed direction and which comprises a feed device for a starch carrier and a feed device for a flavor-determining component.

Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.

Abstract: A process for preparing batter which comprises measuring out and mixing thoroughly appropriate quantities of flour and water characterized in that at least the flour is measured gravimetrically, the measured proportions of flour and water are fed continuously to a mixing device through which they flow by gravity and are mixed to form the batter which is removed continuously.

Abstract: A method and apparatus for producing black ripe olives is provided which comprises immersing the olives in an alkaline solution until the solution penetrates to the pit of the olive to eliminate the bitter principal, and then neutralizing the lye solution by immersing the olives in a carbonic acid solution which is initially supersaturated with carbon dioxide in the absence of air agitation and heat, and thereafter providing a desirable color in the olives by immersion in a ferrous gluconate solution.

Abstract: Apparatus and process for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Abstract: A container for beer such as a can with an arrangement for frothing beer contained therein by which a micro-froth layer is formed on the surface of beer before drinking by imparting vibration to a part of a container wall, which arrangement comprises a mounting member attached to the container wall and a movable member having a free end and another end resiliently connected to the mounting member. In a preferred embodiment, the arrangement is made from a piece of hard plastic which is symmetrical with respect to upper and lower parts thereof and is adapted to be fixed on the concave bottom wall portion of a can.

Abstract: A hardened animal feed block is formed from dry ingredients including CaO and liquid ingredients including molasses in a continuous flow mixing system under exothermic conditions so as to be discharged at 80.degree. F. to 170.degree. F. and poured into a container for self-setting without compression forces. The calcium oxide need be present only in limited controlled amounts, and the ingredients and process do not require additional water. The finished block provides desired daily annual consumption of the block nutrients, medicaments, and vitamins.

Abstract: The present invention relates to batters and methods for preparation of batters comprising an acid-balanced, chemically-leavened baking mix and vegetable preparations. The vegetable preparations comprise a substantially unbuffered vegetable, a sweetener, a preservative, and an edible acid.

Abstract: Individually separated juice-bearing vesicles are provided by processing citrus fruit having clusters of juice-bearing vesicles within natural enclosures. Extra-gastric digestion may be employed to expose these clusters. A slurry is then formed including exposed clusters of juice-bearing citrus fruit vesicles, and such slurry is propelled in countervailing first and second streams until the clusters are broken up into discrete juice-bearing vesicles.

Abstract: In a continuous, ongoing, pressure-cooking operation bones are first ground into particles and then combined with liquid to form a slurry which is pumped into the lower end of an upright cooking tower. As the slurry is forced upwardly through the tower, it is subjected to pressure from the head of liquid maintained in the tower and to high temperatures from a steam jacket surrounding the tower such that the bone particles become softened and further disintegrated. Those products of the cooking process having a lower specific density rise to the top and are drawn off for further processing, while heavier bone particles remain in the lower portion of the tower to be continuously subjected to a turbulent swirling action and to repeated impingements with stationary disintegrating structures whereby to further break up the particles and promote the formation of an emulsion.

Abstract: A piece of meat is corned by first being injected with a pickling solution and then compressed between ridges of a corrugated roller and a smooth counterroller with a relatively high pressure--about 70 daN/cm.sup.2 --for a relatively short time--0.5-1.0 sec--and is thereafter agitated in a pickling solution.

Abstract: An automatic roux maker including a pot for heating and agitating (mixing and moving) the roux during the cooking process, in which a motor-driven agitator is included and suspended within the pot for mixing the roux during cooking and for preventing scorching of the roux. At the bottom of the centrally located agitator shaft is included, for example, two diametrically opposed, paddle arms which ride and sweep on the bottom of the pot and are pivotally connected to a slotted support which is capable of floating up-and-down with respect to the agitator shaft. The flexible sweeping of the bottom of the pot prevents any of the roux from remaining on the bottom of the pot for any significant period of time, preventing scorching of the roux.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

Abstract: The present invention relates to a method for agitating the contents of a large tank containing a liquid and solid matter, in particular to a fermentation tank for grape mash comprising a motor-driven agitator. The essence of the invention is that the agitator when switched on first carries out an oscillating motion and thus loosens up the solid matter, in particular the rape.

Abstract: A method and apparatus for producing black ripe olives is provided which comprises periodically introducing an alkaline solution, having a concentration of about 0.45% to 0.7% alkaline for fresh cure olives and 0.9% to 1.2% for storage olives, into a processing tank containing olives to be processed. The olives are agitated in the solution and thereafter the solution is drained from the tank leaving the olives dry in the tank for a period of time before reintroducing the alkaline solution. After repeating the wet-dry cycle a number of times, the blackened ripe olives are rinsed with fresh water. The alkaline solution contains lye (sodium hydroxide) and is retained in a separate storage tank at the completion of each period of wetting the olives. The alkaline solution is periodically strengthened to a desired concentration. The agitation results from bubbling high pressure air into the processing tank below the olives.

Abstract: A method of freezing boiled rice or a blanched leafy vegetable in a freezer having an operating temperature from -25.degree. C. to -50.degree. C. characterized in that before entering the freezer, the unfrozen product is cooled and intimately mixed with from 20% to 80% by weight based on the weight of the mixture of already frozen free-flowing boiled rice or blanched leafy vegetable.

Abstract: A cream whipping machine has an electric motor (1), a vane pump (3,9) and a whipping barrel (26) fitted closely together in axial alignment. Air and cream are sucked in to the pump chamber (14) via an intake assembly (16). A pump rotor (3) is fixed to a motor shaft (2) and a pump casing (9) together with the whipping barrel (26) and intake assembly (16), may be withdrawn from the rotor by undoing bolts (11). A space (13) to the motor side of a main pump seal (8) is vented to atmosphere through an opening (12) so that if the seal fails the liquid product is not forced into the motor.

Abstract: An apparatus for processing frozen comestibles has a cup for receiving a frozen comestible and a rotatable auger mounted for movement relative to the cup. The cup is moved to the auger to create a pocket in the frozen material in a first relative movement and mixes the frozen material with an added flavoring and extrudes the mixture from the cup in a second operation. A counter is provided which counts only the number of second operations of the apparatus.

Abstract: A top loading, side discharge vacuum massage apparatus, has a spaced pair of agitators rotating about horizontal axes in upward counter-rotation. The tub sidewalls enshroud the agitators over 180.degree. of angle and above the horizontal plane to promote the massage action in the zone between the agitators at the medial section of the tub.

Abstract: Date fruits are extracted by a wet grinding operation after addition of water and subsequent filtration of the homogenized product with the aid of a cellulosic filter aid. The date pits may be used as the filter aid. A fermentation may be carried out before the filtration. A high concentrate feed material is thus obtained.

Abstract: A process for treating meat to raise myosin protein to the surface of the meat and to increase the absorption of fluid or additives by first crushing and mashing the meat and then simultaneously shaking and tumbling the meat in a preferred manner while keeping the meat refrigerated and under a vacuum.

Abstract: A cooking apparatus for cooking particulate foods comprising an elongated source of radiant heat, a container for retaining the food adjacent the source of heat, a helical device within the container for moving the food through the container and along the source of heat, the helical device having a lesser pitch at the feed end than at the discharge end so that the food is moved more slowly near the feed end and more quickly near the discharge end, means for causing the food to cascade as it passes through the container, the apparatus being arranged so that food which is introduced into one end of the container is advanced therealong at a progressively increasing rate and cascaded therein in order to produce even cooking of the food as it passes through the apparatus.

Abstract: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd.

Abstract: A method of mixing dough for the production of soft bread, in which the energy added during mixing is sufficient to determine the cell structure of the finished product, the dough requiring substantially no fermentation in bulk following mixing wherein the energy added in mixing is in excess of 15 watt hours per kilogram of the total dough ingredients. The temperature rise in the dough resulting from the energy input during the mixing step is controlled by passing a fluid coolant about the mixing chamber so that the temperature of the dough after mixing is within the range of 25.degree. C. to 35.degree. C.; and a vacuum is induced in the chamber during at least a portion of the mechanical mixing.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

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 meat massage machine is disclosed comprising a closable container having two shafts extending therethrough with a plurality of smooth, closely spaced paddles thereon. The shafts are individually powered by hydraulic motors. A vacuum pump or the like is in communication with said container. Discharge ports are located in the container adjacent one end of each shaft.The method comprises placing ham portions or the like in said container, rotating said shafts in opposite directions so that ham portions between the shafts are moved upwardly therebetween by said paddles while a vacuum is drawn continuously on said container; rotating said shafts at 9-18 rpm's for 10-90 minutes whereby the massaged ham will have protein extruded therefrom for purposes of subsequently adhering the ham portions together, and releasing the vacuum and reversing the direction of rotation of said shafts to discharge said ham portions through the discharge ports.

Abstract: A method and apparatus for decorticating or peeling seeds is disclosed. The eed kernels are separated from their hulls by feeding the seeds into a turbulent flow compressed air stream in a flow passage of sufficient length to accelerate the seeds to high velocity in the air stream and then flowing the compressed air stream into a passage of much larger cross-sectional area. This causes a sudden and large reduction in the compressed air stream velocity and decrease in pressure exerted on the seeds which in turn produces a reversal of stresses which were exerted in the kernel and the hull during acceleration, separating the kernel from the hull. The turbulent flow and mechanical forces created by collisions with the flow passage and between individual seeds increases the efficiency of the process. The process is repeated to produce a complete decortication by staging a series of flow passages of the type described, each successive stage receiving the output of the previous stage.

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: The method of this invention includes heating and steeping of corn, water, and calcium hydroxide mixture for predetermined period. Selective injection of air through the bottom of the container stirring the steeping mixture, the pumping of fluid from the bottom of the container and discharging the fluid into the top of the container followed by sequential repetition of the foregoing steps until the corn content is cooked or steeped to a desired texture for producing masa followed by the processing the corn into masa.

Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.

Abstract: Method for removing material from the surface of fruits and vegetables (produce) and separating the removed material from the resultant mixture utilizes the rotation of an upwardly directed cage formed of elongated rotating spindles having a material removing surface thereon, the cage rotary speed being sufficient, at the interior radius thereof, to maintain the produce in continuous centrifugal force contact against the spindle material removing surface, but generally insufficient to prevent downward movement or migration of the produce within the cage under the force of gravity. Produce to be treated is urged into engagement with the spindles and the rotating cage causes the produce to accelerate substantially to said rotary speed, whereby the produce travels with the cage in contact with the rotating material removing spindle surfaces.

Abstract: A process for restructuring meat wherein chunked and wafer sliced meats are blended to promote release of natural binding proteins. The blended meats are formed into log shapes for freezing and tempering, and then pressed into shape and sliced into steaks or chops. The process produces a roast if the final slicing step is eliminated.

Abstract: A method and device of treatment of cocoa butter-containing masses, particularly molten chocolates, destined for subsequent processing, particularly in coating machines, the method comprising the steps of mildly cooling the mass from a first temperature of approximately 45.degree. to 50.degree. C. which is above the highest melting point of the mass to a second temperature at which pre-crystallization in the mass is initiated, sensing the occurrence of heat-producing processes in the mass during the cooling thereof, terminating the cooling upon the occurrence of such heat-producing processes, and thereafter mildly heating the mass, without overheating, to a third temperature of approximately 33.degree. to 34.degree. C., at which the mass is ready for said subsequent processing. The second temperature is thus automatically adjusted to the lowest possible value, which is desirable for the processing properties of the mass.

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: 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: An acidified whole milk beverage having an acidic pH and containing locust bean gum as a stabilizer. An aqueous solution of locust bean gum is added to whole milk after which a fruit juice or organic acid is added thereto to impart the acidic pH. The milk beverage is then homogenized and sterilized.

Abstract: After curing pig skins with hydrochloric acid, they are ground and then homogenized to a gel. The gel is extruded into a coagulating and tanning bath containing glutaraldehyde in a saturated sodium chloride solution to obtain a coagulated and tanned casing which is thereafter passed into a plasticizing bath containing glycerol and an oxidizing agent.

Abstract: A method and apparatus for separating meat from bones particularly after most of the meat has been otherwise removed. Separation of meat from the bones occurs in a cyclical process wherein at least a portion of the separated meat is frozen and formed into small particles which are then recycled and impinged, at relatively high velocities, against meat containing bones to separate the meat from the bones. One embodiment of the apparatus includes mechanical means for exposing various surfaces of the meat containing bones to the frozen impinging meat particles to assure that all of the meat is separated from the bones. In another embodiment, the meat containing bones are supported by an air column which also agitates the meat containing bones and exposes various surfaces thereof to the impinging frozen meat particles.

Abstract: A method for conveying ground cheese in which the cheese is initially ground and the ground cheese is then extruded by an auger through a multiplicity of holes in a die plate. Two sets of rotating blades are located in a housing outwardly of the die plate and act to cut the extruded cheese into a plurality of small particles or plugs. Air is supplied to the lower end of the housing and the cut particles are suspended in the air stream and discharged from the upper end of the housing.

Abstract: A machine for making an emulsified product from a mixture of a gas and a liquid milk product capable of forming a foam which comprises a fixed whipping barrel, having a substantially labyrinth passage defined therein, and to which the liquid milk product, after having sucked by and mixed with the gas in a suction pump, is supplied under pressure. The liquid milk product mixed with air is emulsified as it flows through the labyrinth passage in the fixed whipping barrel and then supplied towards a rotary whipping barrel having therein a stirring rod rotatable about its longitudinal axis. The emulsified milk product is, during its passage through the rotary whipping barrel, stirred by the rotary stirring rod so that it can be further emulsified to provide a highly homogenized emulsion which is subsequently discharged from a dispenser.

Abstract: Imitation cheese is manufactured by a flow process from a plurality of edible ingredients comprising fat, protein, water, and flavor wherein the cheese product is set by the addition of an acidulant, in lieu of fermentation. The edible ingredients are introduced into an elongated, confined mixing zone in such a way that the acidulant and protein are in distinct and separate flow streams until in said zone, and in the zone are subjected, at a temperature of at least about 100.degree. F, to medium-to-high intensity axial and radial flow mixing. The mixing is continued until a substantially homogeneous mixture is obtained.

Abstract: A food resembling pasta filata cheese or cheddar cheese is produced by forming a substantially gas-free homogeneous blend of fat, water, calcium caseinate, ungelatinized flour and certain acids. The blend is formed under high shear mixing at subatmospheric conditions.

Abstract: As a plurality of rows of baked cookie halves, each having a flat side and a rounded side, leave the oven-cooler on a transfer conveyor belt they are allowed to fall off the end of the belt onto a lower conveyor belt. Every other row is allowed to free-fall with the result that they flip 180.degree. in mid air while the remaining rows are guided by a slide which is moved into position so that alternate rows of cookie halves on the lower conveyor belt are disposed with the flat side up and the flat side down, respectively. A filling is automatically deposited on the cookie halves having the flat side up and a vacuum pick-up device raises each row of cookie halves having the flat side down and deposits them on the filled cookie halves as they pass underneath.

Abstract: A vertical hopper carries a mass of hot water recirculated therethrough by water jet inlets opening laterally into the vertical hopper below the level of accumulated water and creates by water turbulence the heating and mixing of cheese curd segments as they pass under gravity through the water towards a pair of intermeshed, slow speed augers within a horizontal discharge duct which underlies the hopper. The augers feed the uniformly mixed stretched cheese curd through an elbow to a vertical accumulating duct bearing at its upper end an adjustable back pressure plate which closes off a part of the accumulator duct discharge opening.

Abstract: A process for freezing cooked rice utilizes a rotary drum, and blade elements rotated within the drum. A mass of cooked rice is fed into the drum, and a liquid refrigerant is jetted into the drum for freezing the rice. The mass of rice must be separated into individual grains. This is achieved by impact of the blades against the mass of rice. The degree of impact must be sufficient to separate the mass into individual grains, but must not be such as to damage the grains. The invention selects a range of speeds of circumferential rotation of the blades which gives separation without damage.