US1672718A - Method of preparing pimiento peppers for canning - Google Patents

Description

W. L. GRAEFE June 5, 1928.

METHOD OF PREPARING PIMIENTO PEPPERS FOR CANNING Filed July 20, 1926 gnuento'o Patented June 5, 1928.

PATENT OFFICE.

WALTER LOUIS GRAEFE, OF GRIFFIN, GEORGIA.

METHOD OF PREPARING PIMIENIO PEPPERS FOB CANNING.

Application filed July 20,

M invention relates to methods of removing skins from pimiento peppers by roasting or singeing, and is in the nature of an improvement over the method described in patent to Bostrom, No. 1,452,409, dated A ril 17, 1923. In that patent, the method fo lowed is to first remove the core of the pepper, then place it upon a cone or form and cause it to travel through a furnace in which the skin is burnt off. When the cone in its travels leaves the furnace, the pepper if, brushed off and drops into a receiving Very briefly stated, the object of the present inventiontis to avoid damage and resultant waste inhering in the prosecution of any method which involves pre-coring. I attain my object by leaving the core in and ,using it as a support for the pepper, attaching the natural core itself to the support, which need thus only be a point or a plurality of points on the carrying rod which travels through the furnace.

The pepper in its raw state is -somewhat brittle, and when cored in this state is apt to split, and the extracting of the core produces a very ragged edge anl cracked condition. In this state it is placed on cones to pass thru the roasters in the original process. A large percentage, weakened in the cored condition, split and drop off the cones while passing thru the roasters, and become waste. A considerable percentage become waste in taking these cored pods oil the cones, and passing them thru a cylindrical washer. In other words, the peppers, when cored before roasting, are weakened to a large extent in their walls, and are broken up in the process, although first quality peppers, packed in cans, should be packed as nearly as possible in their whole state; that is, the whole of the usable part. Pieces are second grade and waste, and sell at a muchlower price.

My new process of roasting with the cores in, combines two operations into onethat is, the corin and final cleaning previous to the actual p acing into cans can all be done in one process, thuscentralizing the work of preparing. Let it be said that the pepper when roasted is very flexible and pliable, and can be cored and cleaned without. danger of tearing or waste or inside roasting of the meat.

' A conservative estimate of the saving due to this method through saving of waste 1926. Serial No. 123,879.

and in improvement in yield of first quality pack (whole ods, peel, core and seed removed) would be fully ten per cent, and im roved quality twenty-five per cent.

iflsing the core as a base on which to support the pepper on the spindle not only keeps the meat of the pepper intact while undergoing this severe process, but insures a first. quality, whole meated pod for first quality pack, and the elimination of large quantities of pieces or second quality and waste resulting from the use of the old method. 4

Apparatus for practicing my invention is illustrated in the accompanying drawing, in which Fig. 1 is anend view of a roasting machine of the type shown in the above.- mentioned Bostrom patent. Figure 2 is a central vertical section of a pepper withthe natural core fastened upon the point or spindie which travels through the furnace.

Referring to Figure 1 of the drawings, 1 designates the frame of the machine, 2 the furnace, 3 the endless band or chain carrier which travels through the machine from end to end'in opposite directions on opposite sides, and 4 the vertical spindles or rods for carrying the individual eppers. The rod'4 on the left-hand side of t e machine is shown carrying a pepper 5, while the rod upon the right-hand side of the machine is represented as just having its pepper removed by a rotary brush 6, which may also act in its rotation to partly or wholly remove burnt particles from the outside skin. The principal function of this brush," however, is to detach the peppers from the rods and cause them to drop into a receptacle such as the box 7 from which they are removed by hand for corin and cleaning.

Re erring to Fig. 2, the pepper 5 is shown in section with its natural core 5 left in place, so as to maintain closed the interstitial space 5 containing seeds and moisture. The meat of the pepper is indicated at 5 and the skin at 5. Vith the device shown in the Bostrom patent, the core 5 and the contents of the interstitial space 5 are first removed, and the outer shell of the pepper 5 is then placed upon a cone or carrier which takes the place of the natural core, and owing to irregularities and variations in shape and dimensions of unit peppers does not entirely Fill the cavity left by the removal of the core. As a result,

the flame and hot gases in the furnace chamher 2 penetrate around the cone into the interstitial space 5" and around the lower edges 5 of the shell in varying degrees, with the result that a certain percentage of the shells become cracked, broken, or burnt on the inside and crumble in handling so as to become seconds or waste. Heretofore, it has not been supposed that the peppers could be successfully supported and put through the roasting process without a more rigid mechanical support than that afforded by the natural core itself. Numerous expedients have been tried in this and kindred arts, notably in the preparation of fruit for canning, for supporting the fruit while heating, steaming, and the like. I have found, however, by experiment that these expedients are not suitable for use with peppers, which are very susceptible to damage and consequent deterioration, and which require particularly, in order to retain their integrity. in passing through the intense heat employed in my process to burn off the outer skins, that theybe supported vertically. with the lower part near the intake or slot through which the rods 4 travel and. a draft of air enters for combustion. It is partly due to this upward draft that damage is caused to the edges and inside of the shell in the old process, as hereiube fore set forth.

To complete the steps in my process, after the pepper has been carried through the furnace and detached from the carrier, it is taken by hand and the core 5 is removed. This removal may be by means of a coring knife of any suitable type or an automatic In the latter case, washing and cleansingof the outer surface of the pepper is provided for in the machine, and in either case the cleansing and the coring are done in one operation.

I'am aware of the patent of Latchford, No. 746,531, granted December 3, 1903, in which tomatoes are prepared for canning. The devices used in said patent. however, and the method therein described, are not. suitable for my purpose, for the reason,

among others, that the core is removed as a preliminary to exposing the body and skin to the action of the medium which softens the latter for removal. The present process is an improvement over those of both Latchford and Bostrom, and has resulted ina very considerable percentage of saving, as well as improvement in the quality of the product, as hereinbefore set forth. I do not claim broadly supporting a fruit or vegetable during treatment upon a single axis, nor broadly the method of removing the skin of pimiento peppers by burning and brushing. The essential features of -my present invention are the support of the entire pepper in a fixed relationship to the furnace. and in a. vertical position therein, while maintaining the natural closure of the interstitial space during burning, and opening the same and removing the core after the burning is completed, in one operation with the cleansing and finishing of the product.

\Vhat I claim and desire to secure by Letters Patent is:

The method of peeling and cleansing pimiento peppers which consists .in first sup porting each pepper with its core and skin intact upon a localized support and causing the same to travel continuously through an area of intense heat and exposing the same in said area to flame and hot gases with a general upward draft from beneath, forming a heated arch, continuing the exposure to heat until the skin is burnt and loosened, removing the pepper from the heated area, removing the burnt and loosened skin and finally coring the pepper, whereby the edges and inside of the shell of the pepper are preserved undamaged during the burning portion of the process and the pepper is maintained with its usable part in a whole state.

In testimony whereof I hereunto aflix my signature.

WALTER LOUIS GRAEFE.

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