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Drying of noodles — uses specified conditions of humidity, temp., and air flow to reduce drying time
Patent report
Rapid sausage prodn. - with constant weight and preciselyregistered skin pre-printing POLYCLIP SYSTEM GMBH & CO KG 95.05.26 95DE-1019394 (97.01.14) EP 744130-Al A22C 11/02, II/IO, 13102 9605.21 96JP-150089 In sausage making process, a printed tubular sausage skin or casing is closed at one end and filled with sausage meat from the open end. The casing is retarded by a brake. Each filled length is nipped, sealed and divided in accordance with markings on the casing. It is then separated from the remaining length of casing. The novelty of this process rests in weighing each sausage after separation, comparing with a standard value, and increasing or reducing the braking force, via a control unit, to achieve correspondence with the desired weight. Also claimed is equipment as described, to make the sausages. Use - To provide: accurate control of individual weight in sausage filling, precise location of pre-printed information on the casing and high production speed. Advantage - Previously, sausages have been filled by a constant volume piston and sealed, typically by clips. This filling method soon results in loss of registration between printing on the skins and the cut length of sausage. Although this can be controlled, precise weight control is lacking. The subject method combines desirable features of precisely-controlled weight, accurate location of the printed information, and rapid production. The process contrasts with those portioning out the meat before filling, achieving such accuracy at speed, that the products no longer need to be weighed individually for sale. It is no longer necessary to decorate or price sausages after filling and sealing. The markings may be used for other purposes during the separation process, as e.g. in guiding the automatic equipment.
Coating appts. of rice grains - comprises vibrating conveyor-type drying appts. rotating horizontal cylinder, stirrer, rotary shaft and sensor YAMAMOTO SEISAKUSHO KK 95.06.15 9SJP-I 72893 (97.01.07) A23L Ill0 A coating drum and a vibrating conveyor-type drying appts. comprises a rotating horizontal cylinder, and one end of such coating drum is a supplying area, and another area is an exhausting area. Stirring bodies are set to a rotary shaft which is set in the centre of the coating drum. A coating material spraying equipment is set to the above supplying area. A sensor is set to a supplying hopper of the coating drum. The sensor is connected to the coating material spraying equipment. When there is no material being supplied, the coating material spraying equipment stops. Use - For automatically stopping a coating operation.
New gene controlling fermentation activity at low temp. used in refrigerated baker’s dough KANEBUCHI KAGAKV KOGYO KK 95.04.21 95JP-097193 (Dll) (97.01.07) C12N 15109, 1/19/fA21D 8104 (C12N 15109, C12R 1:865) (C12N l/19, C12R 1:865) New gene controls the fermentation activity of a yeast at low temp. Also claimed are a yeast contg. the above gene and in which the fermentation activity is controlled at low temp., a plasmid contg. the above gene, a yeast contg. the above plasmid and in which the fermentation activity is controlled at low temp., a baker’s dough contg. the above yeast, a method for the growth of a yeast contg. genes controlling the fermentation activity of the yeast at different low temps. including isolating the genes, preparing a diploid yeast by adhering two spore strains having genes control-
ling fermentation activity of the yeast at different low temps., forming spores in the diploid yeast to obtain the spore strain and isolating the spore strain contg. the genes controlling the fermentation activity of the yeast at low temp. using the isolated genes as the probes. Advantage - The gene can be used in a refrigerated baker’s dough. In an example, Kaneka Red Yeast was mutated by EMS method to give two strains of low temp. sensitive monoploid yeast, 3230-l and 9195. Their low-sugar dough fermentation activity were respectively, 10 and 14 ml. at 5°C and 260 ml. at 3O”C, compared to respectively 150 ml. and 275 ml. for Kaneka Red Yeast. Drying of noodles - uses specified conditions of humidity, temp., and air flow to reduce drying time HAKU BAKU AM1 KK 95.07.01 95JP-188144 (Dll) (97.01.14) A23L 1116 Drying time is shortened to 3 hours or less by (1) Within the first half of the drying time, the moisture content is reduced to approx. 20% at 40-60°C and a humidity of 30-60% RH. (2) Air flow in the drying room is adjusted so that the time necessary to reduce the moisture content to approx. 20% or less is approx. 40 min. (preferably 20-40 min.). (3) In the latter half of the drying time, dispersion of the moisture content is promoted at the temp. 60-100°C and at a humidity of 50-80% RH in order to stabilise the quality and shorten the drying time. (4) At the last stage the drying humidity is kept between 75-85% RH for 20-60 min. by setting the temp. at 0-20°C lower than (3) in order to adjust the difference of moisture inside and outside of the noodles. (5) The temp. of the product is lowered to room temp. without changing the moisture of the noodles, keeping the humidity of the atmosphere at 75-85% RH. Use - To efficiently obtain dried noodles of good quality. Advantage - Drying time is reduced whilst maintaining noodle quality. New type III antifreeze peptide - used for minimising freezing damage to foods and biological material UNILEVER PLC 95.10.10 95EP-202732 (95.07.05 95EP-201842) (Dll 013) (97.01.23) C12N 15112, A23L 3136, CO7K 14146, C12N 1121 The use of a polypeptide or protein (A), with an amino acid (aa) sequence practically the same as AFP (antifreeze peptide) type III, HPLC 12, as additive to improve properties of a product, i.e. to modify ice crystal growth so that size and shape of ice (esp. in regrowth) is altered, minimising potential freezing damage by preventing or inhibiting ice recrystallisation on freezing, is claimed. A similar effect is achieved by adding to the product (or an ingredient of it) a host organism that expresses (A). Also new are: (1) prodn. of recombinant AFP more active than Winter Flounder AFP (WFAFP); (2) a food-grade recombinant host organism contg. and/or surrounded by a recombinant AFP and/or HPLC12; (3) a product esp. food contg. HPLC 12 and/or the recombinant food-grade organisms; and (4) pure, isolated recombinant food-grade AFP. Use - The method is applied to foods and biological materials, esp. ice cream and frozen dough or bakery goods (claimed). Also contemplated is development of transgenic plants, fruit, vegetables and animals with improved freezing properties. Advantage - In yeast AFP and HPLC 12 can be expressed and secreted as active monomer (suitable for large scale prodn.) having the high AFP activity of a mixt. of peptides isolated from the blood of the Ocean Pout (Macrozoarces americanus), i.e. almost double the activity of WFAFP. The recombinant host cells allow (A) to be formed during food prepn., eliminating the need for a
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Rapid sausage prodn. - with constant weight and preciselyregistered skin pre-printing POLYCLIP SYSTEM GMBH & CO KG 95.05.26 95DE-1019394 (97.01.14) EP 744130-Al A22C 11/02, II/IO, 13102 9605.21 96JP-150089 In sausage making process, a printed tubular sausage skin or casing is closed at one end and filled with sausage meat from the open end. The casing is retarded by a brake. Each filled length is nipped, sealed and divided in accordance with markings on the casing. It is then separated from the remaining length of casing. The novelty of this process rests in weighing each sausage after separation, comparing with a standard value, and increasing or reducing the braking force, via a control unit, to achieve correspondence with the desired weight. Also claimed is equipment as described, to make the sausages. Use - To provide: accurate control of individual weight in sausage filling, precise location of pre-printed information on the casing and high production speed. Advantage - Previously, sausages have been filled by a constant volume piston and sealed, typically by clips. This filling method soon results in loss of registration between printing on the skins and the cut length of sausage. Although this can be controlled, precise weight control is lacking. The subject method combines desirable features of precisely-controlled weight, accurate location of the printed information, and rapid production. The process contrasts with those portioning out the meat before filling, achieving such accuracy at speed, that the products no longer need to be weighed individually for sale. It is no longer necessary to decorate or price sausages after filling and sealing. The markings may be used for other purposes during the separation process, as e.g. in guiding the automatic equipment.
Coating appts. of rice grains - comprises vibrating conveyor-type drying appts. rotating horizontal cylinder, stirrer, rotary shaft and sensor YAMAMOTO SEISAKUSHO KK 95.06.15 9SJP-I 72893 (97.01.07) A23L Ill0 A coating drum and a vibrating conveyor-type drying appts. comprises a rotating horizontal cylinder, and one end of such coating drum is a supplying area, and another area is an exhausting area. Stirring bodies are set to a rotary shaft which is set in the centre of the coating drum. A coating material spraying equipment is set to the above supplying area. A sensor is set to a supplying hopper of the coating drum. The sensor is connected to the coating material spraying equipment. When there is no material being supplied, the coating material spraying equipment stops. Use - For automatically stopping a coating operation.
New gene controlling fermentation activity at low temp. used in refrigerated baker’s dough KANEBUCHI KAGAKV KOGYO KK 95.04.21 95JP-097193 (Dll) (97.01.07) C12N 15109, 1/19/fA21D 8104 (C12N 15109, C12R 1:865) (C12N l/19, C12R 1:865) New gene controls the fermentation activity of a yeast at low temp. Also claimed are a yeast contg. the above gene and in which the fermentation activity is controlled at low temp., a plasmid contg. the above gene, a yeast contg. the above plasmid and in which the fermentation activity is controlled at low temp., a baker’s dough contg. the above yeast, a method for the growth of a yeast contg. genes controlling the fermentation activity of the yeast at different low temps. including isolating the genes, preparing a diploid yeast by adhering two spore strains having genes control-
ling fermentation activity of the yeast at different low temps., forming spores in the diploid yeast to obtain the spore strain and isolating the spore strain contg. the genes controlling the fermentation activity of the yeast at low temp. using the isolated genes as the probes. Advantage - The gene can be used in a refrigerated baker’s dough. In an example, Kaneka Red Yeast was mutated by EMS method to give two strains of low temp. sensitive monoploid yeast, 3230-l and 9195. Their low-sugar dough fermentation activity were respectively, 10 and 14 ml. at 5°C and 260 ml. at 3O”C, compared to respectively 150 ml. and 275 ml. for Kaneka Red Yeast. Drying of noodles - uses specified conditions of humidity, temp., and air flow to reduce drying time HAKU BAKU AM1 KK 95.07.01 95JP-188144 (Dll) (97.01.14) A23L 1116 Drying time is shortened to 3 hours or less by (1) Within the first half of the drying time, the moisture content is reduced to approx. 20% at 40-60°C and a humidity of 30-60% RH. (2) Air flow in the drying room is adjusted so that the time necessary to reduce the moisture content to approx. 20% or less is approx. 40 min. (preferably 20-40 min.). (3) In the latter half of the drying time, dispersion of the moisture content is promoted at the temp. 60-100°C and at a humidity of 50-80% RH in order to stabilise the quality and shorten the drying time. (4) At the last stage the drying humidity is kept between 75-85% RH for 20-60 min. by setting the temp. at 0-20°C lower than (3) in order to adjust the difference of moisture inside and outside of the noodles. (5) The temp. of the product is lowered to room temp. without changing the moisture of the noodles, keeping the humidity of the atmosphere at 75-85% RH. Use - To efficiently obtain dried noodles of good quality. Advantage - Drying time is reduced whilst maintaining noodle quality. New type III antifreeze peptide - used for minimising freezing damage to foods and biological material UNILEVER PLC 95.10.10 95EP-202732 (95.07.05 95EP-201842) (Dll 013) (97.01.23) C12N 15112, A23L 3136, CO7K 14146, C12N 1121 The use of a polypeptide or protein (A), with an amino acid (aa) sequence practically the same as AFP (antifreeze peptide) type III, HPLC 12, as additive to improve properties of a product, i.e. to modify ice crystal growth so that size and shape of ice (esp. in regrowth) is altered, minimising potential freezing damage by preventing or inhibiting ice recrystallisation on freezing, is claimed. A similar effect is achieved by adding to the product (or an ingredient of it) a host organism that expresses (A). Also new are: (1) prodn. of recombinant AFP more active than Winter Flounder AFP (WFAFP); (2) a food-grade recombinant host organism contg. and/or surrounded by a recombinant AFP and/or HPLC12; (3) a product esp. food contg. HPLC 12 and/or the recombinant food-grade organisms; and (4) pure, isolated recombinant food-grade AFP. Use - The method is applied to foods and biological materials, esp. ice cream and frozen dough or bakery goods (claimed). Also contemplated is development of transgenic plants, fruit, vegetables and animals with improved freezing properties. Advantage - In yeast AFP and HPLC 12 can be expressed and secreted as active monomer (suitable for large scale prodn.) having the high AFP activity of a mixt. of peptides isolated from the blood of the Ocean Pout (Macrozoarces americanus), i.e. almost double the activity of WFAFP. The recombinant host cells allow (A) to be formed during food prepn., eliminating the need for a
Food Control 1997 Volume 8 Number 4
213