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Crispy par-cooked French fries
New Patents at least one non-porous outer layer and one porous inner layer, spaced to provide a gap for the collection of fluids exuded from the foods.
found in numerous fungi and absent in animals or plant genomes, which can detect the rRNA, rDNA or polymerase Infrared pit detector chain reaction amplification products Rogers, I.E. (PenetectInc., Raleigh, NC, USA) from the majority of fungal species. UnitedStatesPatentUSS345 081
Fruit, vegetables & nuts
Two-stage modified-atmosphere packaging
Equipment for the detection of the pit within a piece of stone fruit employs Gorlich, M.P. (World Class PackagingSystems an infrared point-source light-emitting inc., Hilton HeadIsland,SC, USA)UnitedStates diode positioned on one side of an inspection zone, opposite a linear CCD PatentUS5 348 752 array that generates a signal proportional A tray with a peripheral flange that is to the intensity of the light passing adapted to receive a pair of covering through the fruit. An optical slit collimates membranes. The inner membrane is the the light beam on the CCD array and an more permeable of the two and may be infrared filter is positioned between the attached to a surface of the flange, the lens and the array. A two-dimensional other membrane being attached to an bitmap that represents the cross section outer surface of the flange. These two of the fruit density is thus generated. surfaces may be separated by a depression, to allow trimming of the inner membrane during continuous manufac- Crispy par-cooked Frenchflies turing processes. The outer membrane Calder, LW., Erickon, L.}. and Pinegar, R.K. may be peeled away when a change in (Nestnc SA, Vevey, Switzerland)United States the gaseous atmosphere is required. PatentUSS302410 A process for preparing frozen par-fried potato strips that remain crisp for an extended period of time after final frySchwab, E.C., Thomas, K.L., Brown, G.E. and Harrington,T.R.(GeneralMills Inc.,Minneapolis, ing. Potatoes that have been cut into strips and blanched are contacted with MN, USA)UnitedStatesPatentUS5 342 635 an aqueous solution (pH of 5.5-8.5) High-intensity microwave heating containing a hydr~lys~ starch product, methods for the heat-setting of food such as mahodextrln or dextrin. The pH foams (e.g. fruit pur~s) to stable foam of the solution is maintained within pieces that have a uniform texture the desired range by the addition of an (without voids and irregularities) and a alkaline salt. A conventional chelating crisp, light eating quality, and are of agent and reducing sugar may also be particular use in ready-to-eat cereal included in the solution. After contact products. The methods involve the ex- with the aqueous solution, by immerpesure of the foam to high-intensity sion, spraying, and so on, the potato strips microwave radiation (>11OVcm -I) for are par-fried and frozen, and are pre5-30 s. Heat-set foams are dried at low pared for consumption by final frying. temperatures to moisture contents of I-6%. Microwave heat-set foams
Hyglene/toxicology Nucleic acid probes for detecting fungi
1
Low-fat foods
Low-fat spread with crystal inhibitors Reckweg,F, Chiaverini, M. and Lehouiller,S.A. (VanDen BerghFoodsCo.,Lisle,IL, USA)United StatesPatentUS5 340 600 A low-fat spread comprises a -30-40% (w/w) continuous-fat phase containing a non-proteinacoous fat-crystallization inhibitor and a non-proteinaceous emulsifier, and a 60-70% aqueous phase containing a dairy protein.
Carbohydrate gd-based fat substitute Hoeffer, A.C., Sleap, J.A. and Trudso, I.E. (Hercules Inc., Wilmington, DE, USA) United StatesPatentUS5 324 531 A fat-simulating product can be substituted for all or part of the fat and/or oil in a food. The fat substitute contains elongated, irregularly shaped carbohydrate gel particles with a maximum axial dimension of -<2501~m, with a mean diameter of -10-1001Lm. The particles are in a hydrated state in order to simulate the smooth orgaooleptic characteristics of an oil emulsion.
.m....,.
Meat and seafood
Method for reducing in cooked meats
moistureloss
Mason, C.R., Coleman,E.C., Nayyar, D.K. and Bimey,S.R.(KraftGeneralFoodsInc., Noffhfield, IL, USA)UnitedStatesPatentUS5 356 647
A method for reducing moisture loss and enhancing the flavour of a cooked meat product. A seasoning is applied to the Basel, R.M. (Basel, Fostoria,OH 44830, USA) Weisburg, W.G., Barns,S.M.,Pelletier,D.A. and surface of the meat product by coating UnitedStatesPatentUS5 331 886 Sogin, L (Amoco Corp., Naperville, IL, USA) the surface with glycerol, applying the seasoning to the coated surface, and UnitedStatesPatentUS5 324 632 A process and the equipment for cooking the coated, seasoned meat prodpreparing a safer form of grilled or Nucleic acid probes for the detection of uct. Ahematively, a coating-seasoning flame-broiled foods by reducing the fungi capable of causing fungal septi- mixture may be applied to the meat, formation of known and potential car- caemia or ~ ' ~ ~ ! ! ~ e The rR,NA or which when cook~ im?ar~-" ~. moist cinogens, yet preserving the sensor'/ rigNA probes can be used for the di- and marinated-like flavour. The coatingproperties of the foods. A fractionating rect determination of fungal content in seasoning mixture consists of -20-33% medium is used that is capable of sep- food or beverages. The preferred probes (w/w) of glycerol and ~67-80% (wIw) arating the lower boiling point smoke are, complementary to RNA sequences of seasoning. compounds from the higher boiling point smoke compounds. The lower boiling point compounds are then conThe patents section is compiled from information provided by IFIS {International tacted with the foods, and the higher Food lnfo..'mation Service), Lane End House, Shinfield, Reading, UK RG2 9BB[ boiling point carcinogenic compounds [ (re!...4.44-1734~3895; fax: +44-1734-885065). are removed.
apparatus for redudng carcinogensin grilled foods
Grill
170
Trends in FoodScience& TechnologyMay 1995 [Vol. 61
found in numerous fungi and absent in animals or plant genomes, which can detect the rRNA, rDNA or polymerase Infrared pit detector chain reaction amplification products Rogers, I.E. (PenetectInc., Raleigh, NC, USA) from the majority of fungal species. UnitedStatesPatentUSS345 081
Fruit, vegetables & nuts
Two-stage modified-atmosphere packaging
Equipment for the detection of the pit within a piece of stone fruit employs Gorlich, M.P. (World Class PackagingSystems an infrared point-source light-emitting inc., Hilton HeadIsland,SC, USA)UnitedStates diode positioned on one side of an inspection zone, opposite a linear CCD PatentUS5 348 752 array that generates a signal proportional A tray with a peripheral flange that is to the intensity of the light passing adapted to receive a pair of covering through the fruit. An optical slit collimates membranes. The inner membrane is the the light beam on the CCD array and an more permeable of the two and may be infrared filter is positioned between the attached to a surface of the flange, the lens and the array. A two-dimensional other membrane being attached to an bitmap that represents the cross section outer surface of the flange. These two of the fruit density is thus generated. surfaces may be separated by a depression, to allow trimming of the inner membrane during continuous manufac- Crispy par-cooked Frenchflies turing processes. The outer membrane Calder, LW., Erickon, L.}. and Pinegar, R.K. may be peeled away when a change in (Nestnc SA, Vevey, Switzerland)United States the gaseous atmosphere is required. PatentUSS302410 A process for preparing frozen par-fried potato strips that remain crisp for an extended period of time after final frySchwab, E.C., Thomas, K.L., Brown, G.E. and Harrington,T.R.(GeneralMills Inc.,Minneapolis, ing. Potatoes that have been cut into strips and blanched are contacted with MN, USA)UnitedStatesPatentUS5 342 635 an aqueous solution (pH of 5.5-8.5) High-intensity microwave heating containing a hydr~lys~ starch product, methods for the heat-setting of food such as mahodextrln or dextrin. The pH foams (e.g. fruit pur~s) to stable foam of the solution is maintained within pieces that have a uniform texture the desired range by the addition of an (without voids and irregularities) and a alkaline salt. A conventional chelating crisp, light eating quality, and are of agent and reducing sugar may also be particular use in ready-to-eat cereal included in the solution. After contact products. The methods involve the ex- with the aqueous solution, by immerpesure of the foam to high-intensity sion, spraying, and so on, the potato strips microwave radiation (>11OVcm -I) for are par-fried and frozen, and are pre5-30 s. Heat-set foams are dried at low pared for consumption by final frying. temperatures to moisture contents of I-6%. Microwave heat-set foams
Hyglene/toxicology Nucleic acid probes for detecting fungi
1
Low-fat foods
Low-fat spread with crystal inhibitors Reckweg,F, Chiaverini, M. and Lehouiller,S.A. (VanDen BerghFoodsCo.,Lisle,IL, USA)United StatesPatentUS5 340 600 A low-fat spread comprises a -30-40% (w/w) continuous-fat phase containing a non-proteinacoous fat-crystallization inhibitor and a non-proteinaceous emulsifier, and a 60-70% aqueous phase containing a dairy protein.
Carbohydrate gd-based fat substitute Hoeffer, A.C., Sleap, J.A. and Trudso, I.E. (Hercules Inc., Wilmington, DE, USA) United StatesPatentUS5 324 531 A fat-simulating product can be substituted for all or part of the fat and/or oil in a food. The fat substitute contains elongated, irregularly shaped carbohydrate gel particles with a maximum axial dimension of -<2501~m, with a mean diameter of -10-1001Lm. The particles are in a hydrated state in order to simulate the smooth orgaooleptic characteristics of an oil emulsion.
.m....,.
Meat and seafood
Method for reducing in cooked meats
moistureloss
Mason, C.R., Coleman,E.C., Nayyar, D.K. and Bimey,S.R.(KraftGeneralFoodsInc., Noffhfield, IL, USA)UnitedStatesPatentUS5 356 647
A method for reducing moisture loss and enhancing the flavour of a cooked meat product. A seasoning is applied to the Basel, R.M. (Basel, Fostoria,OH 44830, USA) Weisburg, W.G., Barns,S.M.,Pelletier,D.A. and surface of the meat product by coating UnitedStatesPatentUS5 331 886 Sogin, L (Amoco Corp., Naperville, IL, USA) the surface with glycerol, applying the seasoning to the coated surface, and UnitedStatesPatentUS5 324 632 A process and the equipment for cooking the coated, seasoned meat prodpreparing a safer form of grilled or Nucleic acid probes for the detection of uct. Ahematively, a coating-seasoning flame-broiled foods by reducing the fungi capable of causing fungal septi- mixture may be applied to the meat, formation of known and potential car- caemia or ~ ' ~ ~ ! ! ~ e The rR,NA or which when cook~ im?ar~-" ~. moist cinogens, yet preserving the sensor'/ rigNA probes can be used for the di- and marinated-like flavour. The coatingproperties of the foods. A fractionating rect determination of fungal content in seasoning mixture consists of -20-33% medium is used that is capable of sep- food or beverages. The preferred probes (w/w) of glycerol and ~67-80% (wIw) arating the lower boiling point smoke are, complementary to RNA sequences of seasoning. compounds from the higher boiling point smoke compounds. The lower boiling point compounds are then conThe patents section is compiled from information provided by IFIS {International tacted with the foods, and the higher Food lnfo..'mation Service), Lane End House, Shinfield, Reading, UK RG2 9BB[ boiling point carcinogenic compounds [ (re!...4.44-1734~3895; fax: +44-1734-885065). are removed.
apparatus for redudng carcinogensin grilled foods
Grill
170
Trends in FoodScience& TechnologyMay 1995 [Vol. 61