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Amylase inhibitor production
Engineering/packaging IR-based food frying Nockemann, 0. (Nockemann, 51647 Gummersbach, Germany) German Federal Republic Patent Application DE 44 01 109 Al [in
German] A process for the frying of food portions in which the food is only just covered with hot fat, and heated by a cooking system (preferably IR absorption heating) permitting rapid control of the temperature in the immediate vicinity of the food. The fat is fully absorbed by the food, and thus never deteriorates or needs changing.
Frozen food temperature abuse indicator Aust, P. (Aust, 60437 Frankfurt, Germany) German Federal Republic Patent Application DE 195 11 290 Al [in German]
A temperature abuse indicator for frozen foods is based on a cellulose material strip and a freezable coloured solution. While the coloured solution is frozen, it cannot cause coloration of the cotton material; if it thaws under temperature abuse conditions, it colours the cotton material, giving a visible signal of temperature abuse.
Food biotechnology Xylanase aids improved utilization of plant components Jacobsen, T., Heldt-Hansen, H.P., Kofod, L.V., Bagger, C. and Miillertz, A. (Novo Nordisk A/S, DK-2880 Bagsvaard, Denmark) PCT International Patent Application WO 95/23514
A process for reducing the viscosity of plant material. Plant material is treated with a xylanase that has one or more of the following characteristics: a WSPS per mg protein added of >0.06; a WSPU per mg protein added of >15; and a specific activity of >0.053 FVRU/mg protein. A process that uses xylanase to separate a plant material (e.g. wheat) into separate useful components, and processes for viscosity reduction and separation are also described.
Fruit, vegetables & nuts Field packing and cooling for fresh produce Mu&e, H.D. and Stanish, M.A. (Weyerhaeuser Co., Tacoma, WA, USA) United States Patent US 5 421 138
A process for packaging and cooling fresh produce before shipping. Foods are packaged into moisture-impervious plastics bags, which are placed in corrugated paperboard containers. A preselected volume of water is added to the produce in the bag and the free ends of the bag are tucked in, providing a loose closure. The package is then palletized and inserted into a vacuum chamber to reduce the temperature of the produce to a suitable storage and shipping temperature.
Hygiene/toxicology Reducing agent to deactivate enzymes and microorganisms Kalina, V. (Societe des Produits Nestle SA, Vevey, Switzerland) European Patent Application EP 0 674 845 Al
A method for deactivating enzymes or microorganisms in food products. Enzymes and microorganisms are heat treated in an aqueous medium under CO, or NO pressure and in the presence of a sulphur-containing reducing agent, for example a sulphite or thiol compound.
Novel foods Cream-like low-strength agar gels Miller, 1.1. (Sports Eze Ltd, PO Box 389, Wellington, New Zealand) PCT International Patent Application WO 95123815fAl i
A method for the manufacture of materials that can be used as bases for food products and skin treatment products. Agar or an agaroid is hydrolysed under controlled conditions to produce materials that form very low strength gels when 1% aqueous solutions are cooled. At near-zero gel strength, the product forms dispersions with similar properties to creams.
Oils and fats Oil with high carotene content Ibuki, M., Imamura, Y., Nishimoto, T., Izumi, T. and Kubota, H. [Fuji Oil Co. Ltd, Osaka-shi, Osaka-fu, Japan) European Patent Application EP 0 671 461 Al
Processes for the manufacture of oil with a high carotene content and for the production of a concentrated carotene oil. To produce oil with a high carotene content, steam is blown through oil that contains carotene at reduced pressure 2500 ppm under (
Starches and sugars Rice-based lipase inhibitor affecting fat digestion Takahashi, H. (Yakurigaku Chuo Kenkyusho, Setagaya-ku, Tokyo, Japan) European Patent Application EP 0 631 727 Al
A lipase inhibitor derived from defatted rice germ, which can be added to foods, giving anti-obesity effects. Rice germ is defatted with an organic solvent or through the use of a supercritical extraction method. Defatted rice germ is water extracted to obtain a crude product containing a lipase inhibitor. The crude product is further purified by dialysis or ultrafiltration to obtain a partially purified lipase inhibitor preparation.
Amylase inhibitor production Miyazaki, T., Morimoto, T. and Murayama, R. (Nagata Sangyo Co. Ltd, Shiso-gun, Hyogoken, Japan) European Patent Application EP 0 637 592 Al
A process for producing high yields of an amylase inhibitor with high amylase inhibitory activity but no, or very little, trypsin inhibitory activity. The amylase inhibitor is produced from an amylaseinhibitor-containing solution extracted from wheat flour or from an amylaseinhibitor-containing starch waste solution. The amylase-inhibitor-containing solution is extracted with water, a dilute acid or a dilute alkali and by adsorption on a calcium phosphate gel. Impure proteins contained in the solution are also removed.
The patents section is compiled from information provided by IFIS (International Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-l 734-883895; fax: +44-l 734-885065).
Trends in Food Science & Technology May 1996 [Vol. 71
175
German] A process for the frying of food portions in which the food is only just covered with hot fat, and heated by a cooking system (preferably IR absorption heating) permitting rapid control of the temperature in the immediate vicinity of the food. The fat is fully absorbed by the food, and thus never deteriorates or needs changing.
Frozen food temperature abuse indicator Aust, P. (Aust, 60437 Frankfurt, Germany) German Federal Republic Patent Application DE 195 11 290 Al [in German]
A temperature abuse indicator for frozen foods is based on a cellulose material strip and a freezable coloured solution. While the coloured solution is frozen, it cannot cause coloration of the cotton material; if it thaws under temperature abuse conditions, it colours the cotton material, giving a visible signal of temperature abuse.
Food biotechnology Xylanase aids improved utilization of plant components Jacobsen, T., Heldt-Hansen, H.P., Kofod, L.V., Bagger, C. and Miillertz, A. (Novo Nordisk A/S, DK-2880 Bagsvaard, Denmark) PCT International Patent Application WO 95/23514
A process for reducing the viscosity of plant material. Plant material is treated with a xylanase that has one or more of the following characteristics: a WSPS per mg protein added of >0.06; a WSPU per mg protein added of >15; and a specific activity of >0.053 FVRU/mg protein. A process that uses xylanase to separate a plant material (e.g. wheat) into separate useful components, and processes for viscosity reduction and separation are also described.
Fruit, vegetables & nuts Field packing and cooling for fresh produce Mu&e, H.D. and Stanish, M.A. (Weyerhaeuser Co., Tacoma, WA, USA) United States Patent US 5 421 138
A process for packaging and cooling fresh produce before shipping. Foods are packaged into moisture-impervious plastics bags, which are placed in corrugated paperboard containers. A preselected volume of water is added to the produce in the bag and the free ends of the bag are tucked in, providing a loose closure. The package is then palletized and inserted into a vacuum chamber to reduce the temperature of the produce to a suitable storage and shipping temperature.
Hygiene/toxicology Reducing agent to deactivate enzymes and microorganisms Kalina, V. (Societe des Produits Nestle SA, Vevey, Switzerland) European Patent Application EP 0 674 845 Al
A method for deactivating enzymes or microorganisms in food products. Enzymes and microorganisms are heat treated in an aqueous medium under CO, or NO pressure and in the presence of a sulphur-containing reducing agent, for example a sulphite or thiol compound.
Novel foods Cream-like low-strength agar gels Miller, 1.1. (Sports Eze Ltd, PO Box 389, Wellington, New Zealand) PCT International Patent Application WO 95123815fAl i
A method for the manufacture of materials that can be used as bases for food products and skin treatment products. Agar or an agaroid is hydrolysed under controlled conditions to produce materials that form very low strength gels when 1% aqueous solutions are cooled. At near-zero gel strength, the product forms dispersions with similar properties to creams.
Oils and fats Oil with high carotene content Ibuki, M., Imamura, Y., Nishimoto, T., Izumi, T. and Kubota, H. [Fuji Oil Co. Ltd, Osaka-shi, Osaka-fu, Japan) European Patent Application EP 0 671 461 Al
Processes for the manufacture of oil with a high carotene content and for the production of a concentrated carotene oil. To produce oil with a high carotene content, steam is blown through oil that contains carotene at reduced pressure 2500 ppm under (
Starches and sugars Rice-based lipase inhibitor affecting fat digestion Takahashi, H. (Yakurigaku Chuo Kenkyusho, Setagaya-ku, Tokyo, Japan) European Patent Application EP 0 631 727 Al
A lipase inhibitor derived from defatted rice germ, which can be added to foods, giving anti-obesity effects. Rice germ is defatted with an organic solvent or through the use of a supercritical extraction method. Defatted rice germ is water extracted to obtain a crude product containing a lipase inhibitor. The crude product is further purified by dialysis or ultrafiltration to obtain a partially purified lipase inhibitor preparation.
Amylase inhibitor production Miyazaki, T., Morimoto, T. and Murayama, R. (Nagata Sangyo Co. Ltd, Shiso-gun, Hyogoken, Japan) European Patent Application EP 0 637 592 Al
A process for producing high yields of an amylase inhibitor with high amylase inhibitory activity but no, or very little, trypsin inhibitory activity. The amylase inhibitor is produced from an amylaseinhibitor-containing solution extracted from wheat flour or from an amylaseinhibitor-containing starch waste solution. The amylase-inhibitor-containing solution is extracted with water, a dilute acid or a dilute alkali and by adsorption on a calcium phosphate gel. Impure proteins contained in the solution are also removed.
The patents section is compiled from information provided by IFIS (International Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-l 734-883895; fax: +44-l 734-885065).
Trends in Food Science & Technology May 1996 [Vol. 71
175