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公开(公告)号：US4538694A
公开(公告)日：1985-09-03
申请号：US557120
申请日：1983-12-01
申请人： James A. Hudson
发明人： James A. Hudson
CPC分类号： G01G13/026
摘要： Food cans are slid across a vertically-oscillating weigh platform while being guided by contacting means bearing against their upstream side surfaces. The contacting means comprise a pair of rollers rotatable about an axis transverse to the direction of sliding motion of the cans, and bearing against the vertical side surfaces of the cans above the bottom bead of the can. This avoids the indentations formed in the lug contactors of the prior art after many contacts with the bead of the can, and thereby improves the weighing accuracy.
摘要翻译： 食物罐在垂直摆动的称重平台上滑动，同时通过抵靠其上游侧表面的接触装置引导。 接触装置包括一对辊，可绕横向于罐的滑动运动方向的轴线旋转，并且抵靠罐的底部珠缘上方的罐的垂直侧表面。 这避免了现有技术的凸耳接触器在与罐的焊道的许多接触之后形成的凹陷，从而提高了称重精度。
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公开(公告)号：US4456804A
公开(公告)日：1984-06-26
申请号：US397830
申请日：1982-07-13
申请人： Robert Lasky , Donald C. Lobach , Edward J. Bauer
发明人： Robert Lasky , Donald C. Lobach , Edward J. Bauer
CPC分类号： H05B6/103 , B05B13/0618 , B05D7/227 , F26B15/12 , F26B3/347
摘要： The flow of paint in a liquid paint stripe covering the inside of a side-seam weld extending along the top of a horizontally-disposed food can is controlled by applying induction heating to areas of the can on each side of the stripe, whereby a temperature gradient directed upwardly through the can is established to limit downward gravity flow of the paint before it sets, and thereby prevent formation of ridges and bubbles at the edges of the stripe.
摘要翻译： 通过对条纹的每一侧的罐的区域施加感应加热来控制覆盖沿着水平放置的食物罐的顶部延伸的侧缝焊缝内侧的液体涂料条纹中的油漆流动，由此温度 建立向上通过罐的梯度来限制涂料在其设定之前的向下的重力流动，从而防止在条纹的边缘处形成隆起和气泡。
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公开(公告)号：US4401681A
公开(公告)日：1983-08-30
申请号：US304356
申请日：1981-09-22
申请人： Leland K. Dahle
发明人： Leland K. Dahle
IPC分类号： A21D13/00
CPC分类号： A21D13/0032 , A21D13/0067
摘要： Improved composite food products are provided with a moisture impermeable barrier layer at the interface between high and low moisture components. This barrier layer is achieved by providing the high moisture component with dextrin and a hydrophilic polysaccharide gelling agent such as pectin in amounts sufficient to form the barrier layer. This process is particularly applicable to composite products including a dough-based component and a topping or filling of higher moisture content. Examples of such products include jam or jelly filled cookies and pizza sauce/crust combinations.
摘要翻译： 改进的复合食品在高湿组分之间的界面处设有不透水的阻隔层。 通过提供高水分组分与糊精和亲水多糖胶凝剂如果胶的量足以形成阻挡层来实现该阻隔层。 该方法特别适用于包括基于面团的组分和顶部或填充较高水分含量的复合产品。 这些产品的例子包括果酱或果冻馅饼和比萨酱/外壳组合。
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公开(公告)号：US4209541A
公开(公告)日：1980-06-24
申请号：US949862
申请日：1978-10-10
摘要： The production of bland, functional, defatted soy flour in which hulled soybeans are heat treated by wet and dry heat to inactivate the enzymes, are dehulled and cracked, are thereafter defatted and washed under an inert atmosphere and then dried and milled.
摘要翻译： 通过湿热干燥热处理脱壳大豆以使酶失活的平白的，功能性的脱脂大豆粉的生产被脱壳和破裂，然后脱脂并在惰性气氛下洗涤，然后干燥和研磨。
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公开(公告)号：US4175486A
公开(公告)日：1979-11-27
申请号：US868451
申请日：1978-01-10
摘要： A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the confined zone. In the confined zone a stream of heated gas is directed at the thin sheet of surface-texturized protein to break off the leading segment of the sheet and further to propel the segments through the confined zone where additional texturization takes place. Finally, the protein segments are passed through a back pressure means at the end of the confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.
摘要翻译： 从蛋白质材料和水的面团状混合物制备具有模拟动物肉的纹理和口感的温和蛋白质产品。 蛋白质材料可以包含相对低的蛋白质含量的混合物或甚至单一成分，例如大豆粉。 该方法包括将蛋白质面团以相对薄的半刚性蛋白质材料片的形式连续挤出到受限制的处理区域中，同时使挤出模具中的薄片外部施加热量，以在其之前将片材的两个表面纹理化 进入限制区。 在限制区域中，加热气体流被引导到表面纹理化蛋白质的薄片上，以断开片材的引导部分，并进一步推动片段通过发生附加纹理化的限制区域。 最后，将蛋白质片段通过限制区域末端的背压装置，并以可用形式回收。 还公开了用于执行该处理的装置。
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公开(公告)号：US4168657A
公开(公告)日：1979-09-25
申请号：US794814
申请日：1977-05-09
申请人： William M. Hildebolt
发明人： William M. Hildebolt
CPC分类号： A23J3/22
摘要： A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube, passing the protein material through a back pressure valve at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. Between the back pressure valve and the collection zone the protein material is subjected to an agglomeration and stretching treatment accomplished by passing the protein and steam mixture through a restriction means, or by injecting a stream of cold water at right angles into the cooked protein and steam mixture, or by both of these steps. Apparatus for performing this process is also disclosed.
摘要翻译： 通过以固体为基础形成含有蛋白质含量至少为70％的蛋白质材料的含量为40〜50％的含水浆液，将蒸汽注入到浆料中来推动具有模拟动物肉质地和口感的平淡蛋白质产物 通过烹饪管，使蛋白质材料通过烹饪管的排出端的背压阀，并在收集区中回收纹理产品。 选择注射蒸汽压力以在烹饪管中保持产物温度为310°至350°F，背压为约60至80psi。 在背压阀和收集区之间，通过使蛋白质和蒸汽混合物通过限制装置，或者通过将冷水流直接注入到熟化的蛋白质和蒸汽中来完成蛋白质材料的附聚和拉伸处理 混合物，或通过这两个步骤。 还公开了用于执行该处理的装置。
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公开(公告)号：US4139648A
公开(公告)日：1979-02-13
申请号：US846823
申请日：1977-10-31
CPC分类号： A23J3/26 , Y10S425/802
摘要： A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place. The sheet then is cut into segments by rotating longitudinal knife edges against a stationary straight edge and the segments are conveyed through a second confined zone where final texturizing takes place. Finally, the protein segments are passed through a suitable back pressure means at the end of the second confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.
摘要翻译： 从蛋白质材料和水的面团状混合物制备具有模拟动物肉的纹理和口感的温和蛋白质产品。 蛋白质材料可以包含相对低的蛋白质含量的混合物或甚至单一成分，例如大豆粉。 该方法包括将蛋白质面团以相对薄的半刚性蛋白质材料片的形式连续挤出到第一限制处理区域中，同时使挤出模具中的薄片外部施加热量以使片材的两个表面均匀化， 它进入第一个限制区。 将加热的气体和可冷凝物流引入第一限制区域中以浮起，弯曲并帮助推动表面纹理化的蛋白质片通过发生附加结构化的限制区域。 然后通过将纵向刀刃旋转抵靠静止的直边缘将片材切割成片段，并且片段被传送通过发生最终组织化的第二限制区域。 最后，将蛋白质片段通过适当的背压装置在第二限制区域的末端，并以可用的形式回收。 还公开了用于执行该处理的装置。
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公开(公告)号：US4038432A
公开(公告)日：1977-07-26
申请号：US645556
申请日：1975-12-31
CPC分类号： A23J3/22 , Y10S426/802
摘要： A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree.F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures. Apparatus for performing this process is also disclosed.
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公开(公告)号：US3944051A
公开(公告)日：1976-03-16
申请号：US505779
申请日：1974-09-13
申请人： George R. Weaver
发明人： George R. Weaver
CPC分类号： B07C5/00 , Y10S198/958
摘要： Apparatus is disclosed for selecting at random one out of any predetermined number of articles passing along a conveyor line for the purpose of removing that selected article from the conveyor line for inspection. The apparatus consists of two separate repeating counters both of which are set to repeat their count and emit a signal upon the completion of a count equal to the aforesaid predetermined number of articles. An article sensor adjacent the conveyor senses each article passing along the conveyor and transmits an impulse to the first counter. A high frequency oscillator, preferably producing impulses at least ten to the fifth power times faster than the article sensor, normally transmits impulses to the second counter. Switching mechanism is provided through which the impulses from both the article sensor and the oscillator may pass. When the first counter reaches its preselected count the switching mechanism is actuated to interrupt the transmittal of impulses from the high frequency oscillator to the second counter and substitute for those high frequency impulses the impulses from the package sensor. When the total count on the second counter reaches the aforesaid predetermined number after the initial actuation of the switching mechanism, the switching mechanism is again actuated to return to its original condition and the article which caused completion of the count on the second counter is ejected from the conveyor for inspection.
摘要翻译： 公开了用于随机选择任何预定数量的沿着输送线路通过的物品的装置，用于从输送机线路中移除所选择的物品以进行检查。 该装置由两个分开的重复计数器组成，它们都被设置为重复其计数并在完成等于上述预定数量的物品的计数时发出信号。 邻近输送机的物品传感器感测沿着输送机通过的每个物品，并将冲击传递到第一计数器。 高频振荡器，优选地产生比物品传感器更快的至少十到五次功率时间的脉冲，通常将脉冲传送到第二计数器。 提供切换机构，来自制品传感器和振荡器的脉冲可以通过该机构通过。 当第一计数器达到其预先选择的计数时，开关机构被致动以中断从高频振荡器到第二计数器的脉冲的传送，并且替代来自封装传感器的脉冲的那些高频脉冲。 当第二计数器的总计数在切换机构的初始致动之后达到上述预定数量时，切换机构再次被启动以返回其初始状态，并且引起在第二计数器上的计数完成的物品从 输送机用于检查。
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公开(公告)号：US20230263198A1
公开(公告)日：2023-08-24
申请号：US18165735
申请日：2023-02-07
摘要： Embodiments herein relate to food products with stable green color and methods of making the same. In an embodiment, a method of making a food product with stable green color herein includes transferring chlorophyll from an aqueous phase to a lipid phase within the food product, forming an emulsion including the lipid phase, and heating the food product including the emulsion. In an embodiment, a sealed food product is included having a container and a food product composition within the container. The food product composition including a stabilized emulsion. The stabilized emulsion can include a lipid phase and chlorophyll, wherein at least 50 wt. percent of the chlorophyll is disposed within the lipid phase of the stabilized emulsion and wherein the food product composition is hermetically sealed within the container. Other embodiments are also included herein.
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