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Decaffeination of black tea
New Patents Inlaid dairy product using gums to give gelatin-like texture Lawrence, J., Coutant, A.F. and Swayhoover, F. (Rhone-Poulenc Specialty Chemicals, Cranbury, NJ, USA) United States Patent US 5 387 427
Additives
Beverages
Flavour enhancers
Rapid oil roasting of coffee beans
Yamanaka, T. and Tsunoda, K. (Takasago International Corp., Tokyo, Japan) United States Patent US5 380540
Pal Grewal, S. (Pal Grewal, Cants UK IG2 6EP) UK Patent Application 108A
A method for improving the flavour of a drink or food. The addition of at least one compound selected from among monomers and polymers of triosereductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to drink or food in the ratio of 50-10 000 ng per g of drink or food enhances saltiness, modifies sourness, enhances full-bodied flavour and improves volatilization of aroma, thus improving flavour. It is also claimed thereby to prevent deterioration of flavour.
A method for preparing coffee beans. Beans, which may have been soaked in water, are placed in hot oil (240°C) for -65 s. After cooking, the hot beans are quenched in cold water, which is subsequently removed, along with any traces of surface oil, by centrifugation.
Humectants for reduced-moisture foods Woodward, S.I. and Wong, T.M.L. (Gazelle Foods Pty Ltd, Pendle Hill, NSW 2145, Australia) PCT International Patent Application WO
'Xi/O2335 A method that uses two humectants to reduce the equilibrium relative humidity level in an edible product to a predetermined level. A solution incorporating the first humectant (in liquid form) is applied to the product and is absorbed into it. The second humectant (in a solid form) is then applied to the product to absorb residual moisture and is itself absorbed into the product.
Hill, Ilford, CB 2 286
Decaffeination of black tea Sebald, J., Schulmeyr, J. and Forster, A. (Hopfenextraktion HVG Barth, Raiser & Co., 85283 Wolnzach, Germany) German Federal Republic Patent Application DE 44 00 096 Al [in German]
A process for the decaffeination of black tea, using high-pressure CO,, which results in a product with a high sensory quality. The CO, stream loaded with caffeine and other constituents is washed with water before recycling back to the extraction process; this eliminates the caffeine but not the other extracted constituents (aroma and flavour compounds). These constituents accumulate in the CO,; thus, the net loss of flavour and aroma compounds from the tea into the CO, is very low.
Bakery products Breads with two-year shelf life
Reduced-cholesterol cream
Barber-Perez, S. and Orotola-Santacreu, C. (Jose Miguel Poveda SA, E-03550 San Juan, Alicante, Spain) European Patent Application EPO654218A2
Wichmann, G., Voges, U. and LehnhardLubeseder, U. (Lefo-lnstitut fur Lebensmittel und Umweltforschung Untersuchung und Bewertung Dr Gerhard Wichman GmbH, 22926 Ahrensburg, Germany) German Federal Republic Patent Application DE 44 04 524 Al [in German]
A process for the production of bakery and pastry products that are related to a type of bread with a fine, soft crust, and have a shelf life of more than two years. The process involves the fermentation and baking of bread doughs, and the use of packaging that is highly impermeable to gas and water.
Trends
in Food Science
& Technology
March
A process for the manufacture of cream with substantially reduced cholesterol content; the content of other constituents, especially aroma compounds, pigments, vitamins and lecithin, is little affected.
1996
[Vol. 71
A composite milk product is prepared by mixing into a semi-solid or solid milk product particles of a gel with 2-14% solids and containing xanthan and locust-bean gums prepared to simulate the texture of gelatin.
Casein micelle disaggregation for improved cheese production Salus, M., Subak, J. and Petranin, G. (Zempmilk AS, 071 01 Michalovce, Slovak Republic) PCT International Patent Application WO 95/l 6357(Al)
A pretreatment method for milk used in the enzymatic production of quarg and cheese. Milk is homogenized at a temperature of 55-74°C and a pressure of 4-8MPa to disaggregate milk fat and casein micelle complexes, and to partially disaggregate soluble protein micelle complexes. Two additions of a defined amount of soluble Ca salt are added to the milk during homogenization to optimize the ratio of free to bound Ca, in order to have a positive effect on the yielding of proteins at curdling.
Engineering/packaging Decomposable starch-based packaging Tiefenbacher, K., Haas, F. and Haas, 1. (Franz Haas Waffelmaschinen lndustriegesellschaft mbH, A-l 210 Vienna, Austria) PCT International Patent Application WO 95/l 5894fA2) [in German]
A process for the production of decomposable, thin-walled moulded articles (e.g. fast-food packaging, and cups and plates) of high mechanical stability from a starch-based baking material. The starch-based baking material is applied to the lower area of a multi-part (preferably two-part) mould, baked to fill out the mould, and then conditioned to establish a moisture content of 6-22% (w/w). The baking material, which is essentially fat-free, is composed of: 45.0-68.5% (preferably 48-65%) water; 1 1.4-45.0% (preferably 15-40%) starch, starches, or starch products and/or flour or flour mixtures; 0.05-l 1 .O% (preferably O.l-4.2%) parting agent (composed of one or more mediumor long-chain fatty acids and/or their salts and/or their derivatives, such as acid amide, and/or a polymethylhydrogen
99
Additives
Beverages
Flavour enhancers
Rapid oil roasting of coffee beans
Yamanaka, T. and Tsunoda, K. (Takasago International Corp., Tokyo, Japan) United States Patent US5 380540
Pal Grewal, S. (Pal Grewal, Cants UK IG2 6EP) UK Patent Application 108A
A method for improving the flavour of a drink or food. The addition of at least one compound selected from among monomers and polymers of triosereductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to drink or food in the ratio of 50-10 000 ng per g of drink or food enhances saltiness, modifies sourness, enhances full-bodied flavour and improves volatilization of aroma, thus improving flavour. It is also claimed thereby to prevent deterioration of flavour.
A method for preparing coffee beans. Beans, which may have been soaked in water, are placed in hot oil (240°C) for -65 s. After cooking, the hot beans are quenched in cold water, which is subsequently removed, along with any traces of surface oil, by centrifugation.
Humectants for reduced-moisture foods Woodward, S.I. and Wong, T.M.L. (Gazelle Foods Pty Ltd, Pendle Hill, NSW 2145, Australia) PCT International Patent Application WO
'Xi/O2335 A method that uses two humectants to reduce the equilibrium relative humidity level in an edible product to a predetermined level. A solution incorporating the first humectant (in liquid form) is applied to the product and is absorbed into it. The second humectant (in a solid form) is then applied to the product to absorb residual moisture and is itself absorbed into the product.
Hill, Ilford, CB 2 286
Decaffeination of black tea Sebald, J., Schulmeyr, J. and Forster, A. (Hopfenextraktion HVG Barth, Raiser & Co., 85283 Wolnzach, Germany) German Federal Republic Patent Application DE 44 00 096 Al [in German]
A process for the decaffeination of black tea, using high-pressure CO,, which results in a product with a high sensory quality. The CO, stream loaded with caffeine and other constituents is washed with water before recycling back to the extraction process; this eliminates the caffeine but not the other extracted constituents (aroma and flavour compounds). These constituents accumulate in the CO,; thus, the net loss of flavour and aroma compounds from the tea into the CO, is very low.
Bakery products Breads with two-year shelf life
Reduced-cholesterol cream
Barber-Perez, S. and Orotola-Santacreu, C. (Jose Miguel Poveda SA, E-03550 San Juan, Alicante, Spain) European Patent Application EPO654218A2
Wichmann, G., Voges, U. and LehnhardLubeseder, U. (Lefo-lnstitut fur Lebensmittel und Umweltforschung Untersuchung und Bewertung Dr Gerhard Wichman GmbH, 22926 Ahrensburg, Germany) German Federal Republic Patent Application DE 44 04 524 Al [in German]
A process for the production of bakery and pastry products that are related to a type of bread with a fine, soft crust, and have a shelf life of more than two years. The process involves the fermentation and baking of bread doughs, and the use of packaging that is highly impermeable to gas and water.
Trends
in Food Science
& Technology
March
A process for the manufacture of cream with substantially reduced cholesterol content; the content of other constituents, especially aroma compounds, pigments, vitamins and lecithin, is little affected.
1996
[Vol. 71
A composite milk product is prepared by mixing into a semi-solid or solid milk product particles of a gel with 2-14% solids and containing xanthan and locust-bean gums prepared to simulate the texture of gelatin.
Casein micelle disaggregation for improved cheese production Salus, M., Subak, J. and Petranin, G. (Zempmilk AS, 071 01 Michalovce, Slovak Republic) PCT International Patent Application WO 95/l 6357(Al)
A pretreatment method for milk used in the enzymatic production of quarg and cheese. Milk is homogenized at a temperature of 55-74°C and a pressure of 4-8MPa to disaggregate milk fat and casein micelle complexes, and to partially disaggregate soluble protein micelle complexes. Two additions of a defined amount of soluble Ca salt are added to the milk during homogenization to optimize the ratio of free to bound Ca, in order to have a positive effect on the yielding of proteins at curdling.
Engineering/packaging Decomposable starch-based packaging Tiefenbacher, K., Haas, F. and Haas, 1. (Franz Haas Waffelmaschinen lndustriegesellschaft mbH, A-l 210 Vienna, Austria) PCT International Patent Application WO 95/l 5894fA2) [in German]
A process for the production of decomposable, thin-walled moulded articles (e.g. fast-food packaging, and cups and plates) of high mechanical stability from a starch-based baking material. The starch-based baking material is applied to the lower area of a multi-part (preferably two-part) mould, baked to fill out the mould, and then conditioned to establish a moisture content of 6-22% (w/w). The baking material, which is essentially fat-free, is composed of: 45.0-68.5% (preferably 48-65%) water; 1 1.4-45.0% (preferably 15-40%) starch, starches, or starch products and/or flour or flour mixtures; 0.05-l 1 .O% (preferably O.l-4.2%) parting agent (composed of one or more mediumor long-chain fatty acids and/or their salts and/or their derivatives, such as acid amide, and/or a polymethylhydrogen
99