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Automatic beer fermentation control
Confectionery Faster production chocolates
of reduced-fat
Smith, Umtcd
Cuskey, C.J. and Hellyer, ].A. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent us 5 599 574 A
process
for
reducing
the
in-mould
time required for the preparation of chocolate that contains low-calorie cocoa butter substitutes. The chocolate prepared using this process has acceptable gloss and has sensory properties on a par with those of chocolate prepared using traditional processes. The process comprises the following steps: formation of an untempered chocolate composition that contains a reducedcalorie fat; heating the composition to 37.8-65.5”C to form a melt; filling of bar moulds with the untempered chocolate composition; removal of any air bubbles that are present in the composition; rapid cooling of the moulds to a temperature that is low enough to achieve a composition-mould interface temperature of <22.2”C; and holding the moulds at this temperature for O-15 min.
Non-stick
chewing
gum
Mansukhani, G., Kiefer, 1.1. and d’ottavio, N. (Warner-Lambert Co., Morris Plalns, NJ, USA) United States Patent US 5 601 858 A non-stick chewing gum base composition, which is free from fats, waxes and elastomer solvent resins, is described, together with the chewing gum made from the gum base composition. The resulting chewing gum is easily removed from a variety of surfaces.
Engineering/packaging High-pressure
preservation/storage
Hirsch, G.P. (Hirsch, Decatur, GA 30033-3912, USA) United States Patent US 5 593 714 A method for the pressure preservation of foods and food ingredients. Because no heat is used, the foods retain much of their firmness and texture. The products are sterilized and preserved by the application of a pressure of 25OkPa (25 000 psi) for 5 days. Specifically, seafoods require maintenance of this pressure for the duration of storage. In the case of fruit and vegetables, ripening is stopped by the pressure treatment; packaged products can be stored without refrigeration for 26 months.
Trends
in Food
Science
& Technology
Automatic machine
October
hot-food
vending
P (Smith, Los Angeles, CA 90046, States Patent US 5 59s 947
USA)
An automatic vending machine for dispensing hot foods. The machine has a hopper for holding individual frozen or refrigerated food portions and for maintaining the foods in the refrigerated or frozen condition. Insertion into the machine of a dollar bill is verified by an electro-optical mechanism that signals the control and monitor circuitry to initiate food preparation; the microwave oven below the hopper opens and rotates into a food-receiving position. A dispenser then introduces an individual portion of food into the oven by gravity. The oven rotates into a horizontal cooking position and its door is closed; the food portion is heated by microwave energy for a predetermined length of time. Upon completion of heating, the oven door is opened and the oven tilted downwards; the heated food portion is dispensed by gravity through an opening port in the machine. Circuitry is provided for monitoring the progress of the preparation and delivery cycle and for refunding the purchase price in the event of the machine being empty or when a malfunction occurs. Additionally, the machine may be adapted for monitoring and recording machine status and for notifying a remote location by telephone of problems or maintenance needs.
Automatic control
beer
fermentation
Mayerthaier, R. (Mayerthaler, Germany) German Federal 196 11 399 Cl lin German1
85368 Republic
Moosburg, Patent DE
A method for the automatic control of the fermentation of beer is based on the measurement of the energy requirement for cooling the fermentation tank as an index of fermentation activity in the tank. Fermentation temperature is automatically increased or decreased to correct any deviation from the planned fermentation pattern. The ideal time for temperature changes, the removal of yeast and re-circulation pumping of the beer can be determined. This process optimizes the efficiency of tank use, improves beer quality, and permits long-
term planning; labour considerably reduced those of manual process
Beverage
fluoridation
[Vol.
81
are with
equipment
Reetz, T., Reetz, R. and Hille, J. (Reetz, Berlin, Germany) German Federal Republic Application DE 195 1 Y 996 Al [in German]
12683 Patent
A device for the fluoridation of beverages comprises a container whose beverage-contact surfaces, at least, are made from a fluoride-containing ceramic, which continuously releases fluoride into the beverage.
Fruit, vegetables & nuts Rapidly Meyer, Produits European French]
rehydratable
legumes
P.P. and Ammann, N. (Soci&$ des Nestle SA, CH-1800 Vevey, Switzerland) Patent Application EP 0 712 582 Al [in
A process for the manufacture of rapidly rehydratable legume seed products is based on steam cooking the legume seeds under pressure, vacuum cooling and drying.
Low-fat foods Ca-enriched absorption
breading minimizes during frying
fat
Cernsh, T., Hlgglns, C. and Kresl, K. (Cerrish, Kennett Square, PA 19348, USA) United States Patent US 5 601 861 A method and the composition for preparing battered and breaded foods that do not absorb oil during deep frying. The Ca-pectin coating prevents the absorption and adsorption of frying oil, and increases the moisture content, crispness and stability of the product. The breading composition is enrlched with Ca; this is accomplished bv dry blending, spray drying or agglomerating, by baking the Ca source onto the bread crumb, or by any combination of these methods. The battered and breaded food is then treated with a solution of Ca-reactive pectin. Al-ternatively, the food may first be treated with the Ca-reactive pectin and then the Ca source, depending on the circumstances of use.
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-1734-883895; fax: +44-l 734-885065).
1997
requirements compared control.
IFIS UK
1
(International RC2 966
349
of reduced-fat
Smith, Umtcd
Cuskey, C.J. and Hellyer, ].A. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent us 5 599 574 A
process
for
reducing
the
in-mould
time required for the preparation of chocolate that contains low-calorie cocoa butter substitutes. The chocolate prepared using this process has acceptable gloss and has sensory properties on a par with those of chocolate prepared using traditional processes. The process comprises the following steps: formation of an untempered chocolate composition that contains a reducedcalorie fat; heating the composition to 37.8-65.5”C to form a melt; filling of bar moulds with the untempered chocolate composition; removal of any air bubbles that are present in the composition; rapid cooling of the moulds to a temperature that is low enough to achieve a composition-mould interface temperature of <22.2”C; and holding the moulds at this temperature for O-15 min.
Non-stick
chewing
gum
Mansukhani, G., Kiefer, 1.1. and d’ottavio, N. (Warner-Lambert Co., Morris Plalns, NJ, USA) United States Patent US 5 601 858 A non-stick chewing gum base composition, which is free from fats, waxes and elastomer solvent resins, is described, together with the chewing gum made from the gum base composition. The resulting chewing gum is easily removed from a variety of surfaces.
Engineering/packaging High-pressure
preservation/storage
Hirsch, G.P. (Hirsch, Decatur, GA 30033-3912, USA) United States Patent US 5 593 714 A method for the pressure preservation of foods and food ingredients. Because no heat is used, the foods retain much of their firmness and texture. The products are sterilized and preserved by the application of a pressure of 25OkPa (25 000 psi) for 5 days. Specifically, seafoods require maintenance of this pressure for the duration of storage. In the case of fruit and vegetables, ripening is stopped by the pressure treatment; packaged products can be stored without refrigeration for 26 months.
Trends
in Food
Science
& Technology
Automatic machine
October
hot-food
vending
P (Smith, Los Angeles, CA 90046, States Patent US 5 59s 947
USA)
An automatic vending machine for dispensing hot foods. The machine has a hopper for holding individual frozen or refrigerated food portions and for maintaining the foods in the refrigerated or frozen condition. Insertion into the machine of a dollar bill is verified by an electro-optical mechanism that signals the control and monitor circuitry to initiate food preparation; the microwave oven below the hopper opens and rotates into a food-receiving position. A dispenser then introduces an individual portion of food into the oven by gravity. The oven rotates into a horizontal cooking position and its door is closed; the food portion is heated by microwave energy for a predetermined length of time. Upon completion of heating, the oven door is opened and the oven tilted downwards; the heated food portion is dispensed by gravity through an opening port in the machine. Circuitry is provided for monitoring the progress of the preparation and delivery cycle and for refunding the purchase price in the event of the machine being empty or when a malfunction occurs. Additionally, the machine may be adapted for monitoring and recording machine status and for notifying a remote location by telephone of problems or maintenance needs.
Automatic control
beer
fermentation
Mayerthaier, R. (Mayerthaler, Germany) German Federal 196 11 399 Cl lin German1
85368 Republic
Moosburg, Patent DE
A method for the automatic control of the fermentation of beer is based on the measurement of the energy requirement for cooling the fermentation tank as an index of fermentation activity in the tank. Fermentation temperature is automatically increased or decreased to correct any deviation from the planned fermentation pattern. The ideal time for temperature changes, the removal of yeast and re-circulation pumping of the beer can be determined. This process optimizes the efficiency of tank use, improves beer quality, and permits long-
term planning; labour considerably reduced those of manual process
Beverage
fluoridation
[Vol.
81
are with
equipment
Reetz, T., Reetz, R. and Hille, J. (Reetz, Berlin, Germany) German Federal Republic Application DE 195 1 Y 996 Al [in German]
12683 Patent
A device for the fluoridation of beverages comprises a container whose beverage-contact surfaces, at least, are made from a fluoride-containing ceramic, which continuously releases fluoride into the beverage.
Fruit, vegetables & nuts Rapidly Meyer, Produits European French]
rehydratable
legumes
P.P. and Ammann, N. (Soci&$ des Nestle SA, CH-1800 Vevey, Switzerland) Patent Application EP 0 712 582 Al [in
A process for the manufacture of rapidly rehydratable legume seed products is based on steam cooking the legume seeds under pressure, vacuum cooling and drying.
Low-fat foods Ca-enriched absorption
breading minimizes during frying
fat
Cernsh, T., Hlgglns, C. and Kresl, K. (Cerrish, Kennett Square, PA 19348, USA) United States Patent US 5 601 861 A method and the composition for preparing battered and breaded foods that do not absorb oil during deep frying. The Ca-pectin coating prevents the absorption and adsorption of frying oil, and increases the moisture content, crispness and stability of the product. The breading composition is enrlched with Ca; this is accomplished bv dry blending, spray drying or agglomerating, by baking the Ca source onto the bread crumb, or by any combination of these methods. The battered and breaded food is then treated with a solution of Ca-reactive pectin. Al-ternatively, the food may first be treated with the Ca-reactive pectin and then the Ca source, depending on the circumstances of use.
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-1734-883895; fax: +44-l 734-885065).
1997
requirements compared control.
IFIS UK
1
(International RC2 966
349