USRE17308E - Method - Google Patents

Description

May 28, 1929. w. A. SMITH Re. 17,308

METHOD OF PREPARINGEOOD SUBSTANCES Original Filed Jan. 15, 1925 5 Sheets-Sheet 1 I INVENTOFI W ATTORNEYS May 28, 1929. w. A. SMITH METHOD OF PREPARIfiG FOOD SUBSTANCES 5 Sheets-Sheet 2 Original Filed Jan. 15, 1925 May 28, 1929. w. A. SMITH I METHOD OF PREPARING FOOD SUBSTANCES I Original Filed Jan. 15, 1925 5; Sheets-Sheet 3 INYENTQR By J worm

May 28, 1929. w. A. SMITH METHOD OF PREPARING FOOD SUBSTANCES 5 Sheets-Sheet 4 Original Filed Jan. 15, 1925 V mvsuron %%M yz w. "A SMITH Re. 17,308

. METHOD OF PREPARING FOOD SUBSTANCES Original Filed Jan. 15, 1925 5 Sheets-Sheet 5 Re. 17,308 T OFFICE.

PATEN WILLIAM A. SMITH, OF LYNDONVILLE, NEW YORK.

METHOD OF PREPARING FOOD SUBSTANCES.

Original No. 1,627,466, dated May 3, 1927, Serial No. 2,489, filed January 15, 1925. Application for reissue filed February 23,

This invention relates to methods of'preparing food substances and, more particularly, such substances as require the mixture thellike. Another object is to provide a simple and practical method of this character adapted to be carried out in a continuous manner, and to provide for the delivery of the cooked compound in uniform and leasing quality ready for canning or other ispositionJ To these and other ends the invention resides in certain improvements and combinations of parts, all as will be hereinafter more fully described, the novel features being pointed out in the claims at the end of the spebification.

In the drawings Figure 1 is aview in elevation of the front side of a machine for carrying out the present invention;

Figure 2 is a top plan view of thefisame partly broken away.

Figure 3 1s a view in elevation of the front end of the machine;

Figure 4 is a similar view of the rear end.

Figure 5 is a longitudinak central vertical section of a portion of the machine showin ,primarily the ingredient-measuring and mixing devices;

Figure 6 is asimilar view of another portion of the machine showing primarily the cooking and delivering devices;

' Figures7 and 8 are sectional views on the lines 7 F and ES -8, respectively, of Figure 5;

Figures 9 and 10 are sectional views on lines 9 a and 1O*10 of Figure 6.

Similar reference characters throughout the several viewsindicate the same parts.

The invention is applied in the present instance to the manufacture'of apple sauce, which has been commonly carried on heretofore by cutting up the apples and depositing the same with suitable quantities of sugar and water in a kettle, applyinglfeat to the 1929, Serial no. 342,245.

latter externally by a steam jacket or similar means and stirring the contents from time to time until cooked. Various serious diiiiculties have been encountered in this process. If the mixture of ingredients, or compound, be heated to an excessive degree or for too long a period of time it tends to become discolored, and depreciated in value as a commercial article, and when cooked in a kettle such injury frequently occurred at the sides or hottest portions of the kettle before the compound at the center of the latter was sufficiently cooked. If stirred to avoid this difficulty, the apple pulp tends to disintegrate and form a thick, heavy fluid or liquor which is more difiicult to heat uniformly, boils at a higher temperature, resists the penetration of steam and therefore requires heating for a longer period, with greater likelihood of injury in the manner described. Furthermore, being a manual operation, requiring the use of a number of kettles for quantity accomplished rapidly and economically by combining the apple cuttings and sugar, preferably by mixing these ingredients thoroughly in a cold state to coat the apple pieces with a sugar. film and then moving the mixture continuously and slowly, and without breaking up the apple pulp, through a plurality of jets of steam with means controlling the flow of the latter. The ingredients are thus brought into intimate and thorough contact with the steam and the condensation from the latter supplies, already heated, all or the greater portion of the water ingredient required" The pieces of pulp are all subjected to thorough heating in intimate contact with the sugar and moistureand uniformly cooked by a continuous and rapid process accurately controlled by regulation of the supply of steam.

The preferred apparatus for carrying out the above process comprises, generally speakthe ingredients. By means of propelling devices in the container the ingredients are first mixed and then advanced through the'cooking portion and finally through a working or heating device to discharge means for delivering the completed product in a more or less continuous flow. These parts will be more fully understood from the following detailed description-in Connection with the drawings.

Referring first to Figures 1 and 2 there is shown a supporting frame including spaced pairs of posts 15, 16 and 17 connected by longitudinal beams 18, 19 and 20, and by a series of transverse beams 21. Supported by aplurality of standards 22 on this frame is a receiver or-hopper 23 adapted to receive apples which have been pared, cored and cut up into pieces, preferably thin slices. As shown in Figure 7 the hopper has flaring sides and a reduced lower portion, the opposite ends of which are formed with openings 24through which passes a rotary shaft 25 supported in bearings 26 on cross beams 21. Fixed on shaft 25 within the hopper, in spaced relation and in proximity with its ends so as to close the openings therein, are discs 27 connected by a plurality of radially extending partitions 28 the outer edges of which, as also the discs 27,"fit closely within a circular enlargement 29 in the hopper. The adjacent partitions 28 are connected by plates 30 sprung into the concave arcuate form shown in Figure 7, thus forming what may be termed a measuring drum provided with pockets in which uniform quantities of apple.

cuttings are collected and carried around as the drum revolves. The measured quantities of apple or other ingredient thus separated are disecharged through the bottom of the hopper which opens into a mixing container ortion or channel described hereafter. It is apparent from the above construction that the measuring pockets may be varied in size and capacity depending upon the curvature of plates 3Q as determined by the oint of attachment of the latter to the partitions or by the width of the plates, and the elongated shape of he pocket circumferentially of the drum provides for the more or less gradual discharge of the contents thereof as the pocket passes the edge of the discharge openmg in the. hopper, so that the supply of the ingredient to the mixing channel is practically continuous.

Toprevent the apple or other substance supplied by the hopper 23 from becoming jammed or clogged in the top of the latter there is provided a shaft 31, Figures 5 and 7, journaled in the sides of the pocket and having exteriorilv of the latter a sprocket wheel 32 with which .34 arranged to agitate the contents of the A second hopper 35, Figures 5 and 8, is

provided adjacent the first and adapted in the present instances for supplying sugar to the mixing container. Shaft 25 is continued through the hopper also and has fixed thereon, as in hopper 23, discs 36 connected by cross bars 37 rotating in proximity with the inner surface of a circular enlargement 38 in the lower portion of the hopper. Bars 37 support circularly extending plates 39 slightly spaced from the walls of enlargement 38 so that as this measuring drum is revolved the depressions formed by plates 39 supply measured quantities of the ingredient through the bottom of the hopper, which discharges into the mixing channel, and the A elongated shape of these depressions also pro vides for a more or less constant flow of the ingredient. The hoppers are provided with windows 40 and 41 for inspection of the contents thereof.

The mixing channel comprises a substantially trough like member 42 having a semiclosed by a plate 46 provided with a bearing in which-rotates a shaft 47 actuated by means presently described, the shaft being supported at its rear end by a bearing 48 in the cooking chamber. Carried on the shaft is a propeller 49, preferably of the screw or spiral type, for advancing the ingredients supplied fro-m hopper 23'past hopper 35 from which sugar is more or less evenly distributed thereon, the propelling means serving to Work and thoroughly mix the ingredients in a cold state so that each particle of pulp is coated with sugar and to discharge the same into the cooking chamber. A means is also provided as described below for supplying water to the ingredients in the mixing container when necessary at a point in rear of hopper 35.

The cooking chamber 45 is, preferably in the form of a stationary drum. with a plurality of spaced openings 50, Figures 6 and 9. in alignment with each other on opposite sides of the bottom thereof, with which openings communicate jet pipes 51 projecting from supply pipes 52 connected with a common feed pipe 53 leading to a source of steam supply. A valve 54 provides for the regulation of the supply of steamto "arv the temperature in the chamber and accurately control the heating or cooking operation. Doors 54 in the top of the drum afford easy access thereto for inspection and cleaning.

Adjacent the bot-tom of the chamber is a shaft 55 rotating in bearings 56 on the cross beams 21 and driven by the actuating means, theend of the shaft within the chamber being supported by a bearing 57 suspended from a bar or strap 58 fixed to the sides of the chamber. Shaft carries a screw propeller 59 which serves to slowly advance the mixture received from the mixing channel past the steam jets, which, as shown in the draw ing, extend through a considerable portion of the. length of the chamber. The steam is injected upwardly through the mixture and tends to direct the same toward the propeller so that all portions of the mixture are sub jected to intimate contact with and thorough cooking by the steam, as the propeller moves it toward the rear end of the chamber. The condensation from the steam supplies, al: ready heated, all or a-major portion of the water ingredient required, depending upon the amount of juice in the pulp. To assist the flow of the compound under the advanceing action of the propelling means, the mixing channel and cooking chamber are preferably both slightly inclined downwardly longitudinally of the machine toward its rear end. The slices of apples remain in the form of separate slices or pieces to some extent before they are acted upon in the beater. A rough mush or sauce is formed in the cooker, having pieces of soft, cooked apple therein. While I prefer to mix the raw sliced apples with the sugar before the apples are cooked, this'is not necessary in order to secure the continuous cooking which is an important advantage of my invention. The sugar, either in the solid form, on in the form of a syrup, could be added to the apples after the cooking operation has commenced.

In order to work the compound after the latter has been cooked, to further mix the same and break up solid portions of pulp, there is preferably provided in the cooking chamber a shaft 60 supported at its ends in suitable bearings 61 gm cross beams 21 and having fixed thereon, adjacent the rear end of the propeller, spacedpairs of arms 62 se cured together by means of bolts 63 and thus clamped in fixed relation "with the shaft. Carried by the outer ends of these pairs of arms are plates or boards 64 extending between the arms and beyond the latter a'dj acent the rear end of'the chamber. The boards are preferably partially cut away between the arms as at 65 leaving vanes or paddles which product is thusautomatically and thoroughly mixed and cooked, and beaten, in a comparatively rapid and continuous operation, which is controlled to produce the qualities desired by the adjustment of the relative proportions of the ingredients and bythe degree of heat applied, resulting not only in a uniform pro'dsuch, for example, as imperfections in the flavor, discoloration, etc.

For discharging the compound from the cooking chamber there are provided on the rear ends of board 64 a pair of scoops 66, Figure 10, adapted to gather up the compound as it leaves the heaters and to elevate and discharge the same into a trough 67 having an end extending under the upper position ofthe scoops, and passing through an opening in the end of the chamber to a position convenient for delivery of the product for screening or other disposition.

The means for supplying additional water to the mixing chamber when required comprises preferably a pipe 68, Figures 1 and 4,

carrying a controlling valve 69 adapted to discharge the water into an inclined trough 7 0 pivotally supported on a bracket 71 on a cross beam 21, the trough in the position shown in the drawings being arranged to discharge the Water into a second trough 72 which discharges into the mixing trough in rear of hopper 35. The flow of water is regulated of course by adjustment of valve 69, and

by swinging trough 70 about its pivot to inclination in the direction opposite to that shown the water is entirely diverted from trough 72 and the mixing channel into a waste receptacle (not shown).

A- means is provided for stopping and starting the operation of the ingredient measuring apparatus and of the supply of water, simultaneously, and independently of the operation of the rest of the mechanism, comprising a clutch part 7 3, Figure 5, splined on shaft 25 and cooperating with a similar clutch part on the hub of a sprocket 7 4 rotatable on the shaft and driven by chain connection with the actuating means. Clutch part 73 has a circumferential groove with which engages the forked end of a shipper lever 75 pivotally supported at 76 by a bracket on one of the cross beams 21, the lever extending beyond the frame to provide a handle 77 for operating the clutchto connect and disconnect the measuring apparatus of the hoppers with the actuating means. Pivotally connected with the shipping lever is a rod 78 the other end of which is connected With trough 70 for the purpose of inclining the latter either to discharge the water into trough 72 or into a waste receptacle. hoppers and the water supply are thus conveniently operated by a common lever.

The actuating means of the machine comprises tight and loose pulleys 7 9, where a belt drive is preferred, on a shaft 80 rotating in bearing 81 on posts 15, Figure 3, the shaft having fixedthereon a worm 82 meshing with a worm wheel 83 at the forward end of shaft 60 for driving the'beaters and the discharge Both.

means or scoops. Fixed on shaft 60 is a gear 84: meshing with a pinion 85 fixed on shaft 47 for rotating the mixing propeller. has fixed thereon also a pinion 86 meshing with a gear 87 fixed on a shaft 88 rotating in bearings 89 on cross beams 21. Fixed on shaft 88 adjacent the rear end of the latter is a sprocket 89, Figure 5, with which engages a sprocket chain 90 engaging also a sprocket 91 of shaft 55 for driving the propeller in the cooking chamber. Shaft 88 also carries a sprocket 92 with which engages a sprocket chain 93 passing over sprocket 74 onshaft for actuating the measuring apparatus. Shaft 80 has fixed thereon adjacent pulleys 7 9 a sprocket 95 with which engages the sprocket chain 33 driving the agitator in hopper 23.

In operation with tight pulley 7 9 driven 7 from a suitablesource of power and the supply of water and steam heat adjusted, preferably with the measuring apparatus stationary and.

. the water supply cut off, the desired ingre- 1 supply dients are fed to hoppers 23 and 35, with the measurin drum of the former adjusted to the desired relative proportions. When a sufiicient supply has been fed to the hoppers, the operation of the measuring apparatusis started and thewater turned on by means of handle 77. The machine then automatically measures the ingredients and dis- Charges the same to the mixing channel, the

apple cuttings or other ingredients in hopper 23 (passingin a substantially continuous flow un er hopper from which a practically continuous stream of sugar is fed, and past the auxiliary water supply, the propeller serving to mix the ingredients and discharge the same into the cooking chamber. The propeller means of the latter rotates slowly to advance the compound gentlyunder the heat ing action of the steam, so that the product is evenly and thoroughly cooked at a temperaturecontrolled bythe adjustment of the steam valve. The product then passes the heating device where it is subjected to a working operation, and thence to the discharge means by which it is delivered ready for disposal. If at any time the quantity of ma- 'terial in a portion of the machine becomes excessive, or tends to clog, the measuring, ap-

paratus and the water supply. may be temporarily stopped to relieve the difficulty and again started without stopping the restof the apparatus. As apparent from the above explanation the invention provides a method for roducing a fruit product of the class descri ed in a simple, practical and continuous manner with a mmimum of labor and expense and ifdesired in large quantities, bya Bani-- tary process under full control of the operator at all times with the result that it provides for the manufacture of a very uniform product Shaft sisting in'cutting up the app es, mixing the same with sugar in proper relative proportions to coat the applepieces with a sugar film, and moving the compound in an unbeaten state through a flow-of free steam to moisten and/cook the same.

2. A method of preparing apple sauce consisting in cutting up the apples, combining the same with sugar in proper relative proportions, workingthecomound in a cold state to coat the apple pieces with a sugar film, and moving the compound through a plurality of jets of steam within a container to moisten and cook the same;

3. A method of preparing apple-sauce con- I sisting in cutting the apples into relatively thin slices, combining the same with sugar in proper relative proportions, working the compound in a cold stateto coat the apple slices with a \sugar film, and continuously moving the compound in an unbeaten state through a plurality of jets of steam in a path of sufficient length to moisten and cook the same;

4. In the art of making applesauce, those steps in the art which consist in subjecting'a mass of raw sliced apples to the action of steam while permitting the steam to condense until a cooked mush is formed, while agitating the mass of sliced apples to permit the steam to condense on the slices of apples.

5. In the art of making apple sauce, those steps which consist in continuously, feeding a continuous mass of raw sliced apples while subjecting them to the action of steam which is permitted to condense-on the mass, so. that the sliced apples are gradually cooked to form a mush as they are fed forwardly, so that one end of said mass consists of raw ap ples and the other end consists of a cooked mush.

6. In the art of making apple sauce, that step in the art which consists in subjecting raw sliced apples to the action of steam at substantially atmospheric pressure while permitting the steam to condense to gradually form a mush, the apples being sutficiently agitated to permit the steam to form said mush. r

7. A. method of making apple sauce which consists in subjecting raw sliced apples to the gradual action of steam while permitting the" 'said rough mush into final form.

In testimony whereof, I hereunto affix my signature.

WILLIAM A. SMITH.

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