Robert L Small

42132290, Jul 22, 1980

May 25, 1978

5/909380

Warren D. Helmer - Lindenwold NJ
Robert E. Small - Voorhees NJ

Campbell Soup Company - Camden NJ

A22C 2100
A22C 1704

17 46

A method and apparatus for separating poultry meat from bone are disclosed, in which separation is accomplished through the use of centrifugal force. A poultry section is attached to a rotating member, and the high-speed rotation of said member, with controlled acceleration, causes the desired separation of meat from bone. The method taught is a dry method, and produces large chunks of meat, neatly and conveniently separated from the bone by centrifugal forces alone. Also disclosed is an apparatus which separates meat from bone of a plurality of carcasses in semi-automatic fashion. Poultry pieces, continuously attached to the apparatus by hand, are then automatically deboned by centrifugal force, and the meat recovered.

41396480, Feb 13, 1979

Oct 31, 1977

5/846823

Robert E. Small - Voorhees NJ
William M. Hildebolt - Mickelton NJ
Murray T. Hundt - Oakville, CA

Campbell Soup Company - Camden NJ

A23J 300

426511

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.

40384322, Jul 26, 1977

Dec 31, 1975

5/645556

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Campbell Soup Company - Camden NJ

A23J 100

426511

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.

42000416, Apr 29, 1980

May 9, 1977

5/794813

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Campbell Soup Company - Camden NJ

A23J 100

99483

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.

42455529, Jan 20, 1981

Sep 29, 1978

5/946879

Robert E. Small - Voorhees NJ
William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Oakvile, CA

Campbell Soup Company - Camden NJ

A23J 100
A23J 300

99483

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.