- Email: [email protected]
Flat-seal lid for disposable cups
New Patents Confectionery Susar-free chocolate envelope Lairaudat,B. ( ~ PoulainSA, France)French PatentApplicationFR2 705 867A1 [in French] easy to clean. The apparatus is based on a sample chamber that may be increased in volume to form a lowpressure chamber for the liberation of ~ , B. (ECO SYS Chemische *r~l~en dissolved gas from the sample, by GmbH, 96596 Forb~ch, Germany) Genuan movement of one of the walls of the Federal Republic PatentApplication DE 43 23 chamber. 959 A1 [in Gen,,~nl
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~malytical methods Ex%~omenzymedetection
A method for the differentiation and determination of endogenous and exosenous enzymes in materials, for example in the food and feed industries, is based on immunological techniques using antibodies that are specific to the enzymes under investigation.
Kieselb~r regeneration Kokoschko, R. (Kokoschko,15566 Sch6neiche, Germany) German Federal Republic Patent ApplicationDE43 27 678 A1 [in German)
A method for the regeneration of spent kieselguhr (a silica-based material) from clarification filtration operations in the food industry (especially processing of Beverages beer) is based on the elimination of adsorbed solids by treatment with Maiobc~ enzymegene high-frequency, high-intensity electroDe~aymlles, M., Lom,aud, A., Michel,/L and magnetic radiation in the frequency Riber~u-Gm/on,P. (Institutd ' O e ~ , France) range 0.3-300GHz in the presence of F inch PatentApplication FR 2 705 687 A1 [in 0 2, ancVor high-temperature, shortFrench] time heatin8 in a thermal reactor with This patent covers a DNA sequence a specific combustion space loading coding for a malolactic enzyme, or up to 250MW/m 3 (preferably up to DNA sequences derived from this se- 150 MW/m3). quence, and their expression in a host microorganism. It is of potential value ~ t beer for the improvement of the malol,3ctic Lance~, B. (France)French PatemApplication fermentation of wines. FR2 707 996 A1 [in French)
H = ~ =u~rcria=l CO= rei~wa of caffeine,ddor%,en~ acidfrom cuffee Roethe,ICP.,Roethe,A., Suckow th., Mothes,S. and Stadale~, M. (Institut for Technolo~ und U ~ eV, 12~J Berlin, Germany) German r~der~ ~ i c
Pa~-nt~ o n
DE4316 654 A1 [in German] A process for the manufacture of caffeine-free and chlorogenic acid-reduced raw coffee beans is based on the treatrnent of ~ coffee beans with water-saturated supercritical CO2, with simultaneous intermittent sprayin8 of the coffee beans with water from above.
Cm cont~t ¢ k ¢ ~
method
Reiss,5. and Grown,ann, H. (O~o Tuchenhal~en Gmbl-I & Co. KG, 21514 BOchen, Gemtany) FederalRepublicPat~ Application DE 4322017A1 Apparatus for the determination of gases in liquids, especially CO 2 in beverages, which is simple to operate and
Beer with a novel and characteristic fiavour can he produced by using a cereal mix comprising 40% buckwheat for brewing.
Sugar-free chocolate usually has viscosity and flow characteristics that make it difficult to manufacture an envelope from it with adequate mechanical strength. A filled chocolate bar is described with an outer envelope made from sugar-free chocolate but designed with a vaulted structure, giving it en. hanced strength properties.
Eggsand egg products ~ r ~ t packer pee~ ~
e~
Waden, H. ar~ Buffichter,C. (I. Waden GmbH, 49688 Lastrup, Germany) German Federal RepublicPatentApplicationDE43 20 875 A! [in Gennanl A method for the packaging of peeled, hard-boiled eggs in plastic film pouches; pouches are formed comprising, for example, ten sealed cells each containing, for example, three eggs. The seams between the cells are perforated to allow the separation of individual cells without breaching the seal in adjacent cells.
Cydodextrinremovalof egg tr~q~lycerob Dfessnandt, G., Amann, M. and RockingerMechlem, ]. (Conso~um for Elekmx:hemische Industfie GmbH, 81379 Munich, Germany) Federal Republic Patent Application DE43 31 565 AI [in Germanl
A process for the reduction of the triacylglycerol content of egg yolk and products containin 8 egg yolk is based on: the dilution of the material with Jdual, sealed cappuccino water or brine; the addition of one or more types of cyciedextrin; the separ^lbrede, 8. (Poccino EspressoGmbH, 4o629 ation of the cyclodextrin-triacylglyceml DOssetdo~,Germany)GermanFederalRepublic complex; and the removal of the added PatentApplicationDE43 32 31~/At [in German] water or brine from the egg yolk or A process for the preparation of cap- product. p ~ccion coffee includes: very fine gp nding of espresso coffee beans; - Engineerin~packaging extraction with water at 95°C under 10 .:xar pressure; concentration of the Flat-seal lld for disposable cups .~'&¢* by the removal of 70-98% (preferably 90-97%) of the water; addi- Schisler, I. (CEE Compasnie Eumpeennedes tion of stable (preferably heat-treated) Emballages Robert Schisler SA, Francel French PatentApplicationFR2 705 946 A1 [in French] milk; and sealio8 in small containers (w~h 5-25% headspace). Before con- A cover for disposable cups for use in sumption, the container is shaken until beverage vending machines is thin and foam forms in the heedspace; the approximately fiat; it is shaped to pack is then opened, and the coffee match the profile of the upper surface consumed from the container or emp- of the cup mouth. The lower surface of tied into a drinking vessel. the cover has a layer of adhesive, by Trends in Food Science& Technology September1995 [Vol. 61
means of which it may be fixed to seal the cup; the cover is supplied with this adhesive layer covered by a peelable protective film that may be removed if it is desired to seal the cover onto the cup.
A process for the removal of bacteria such as Salmonellafror~ fresh Ix~ultn/ and other meats. The process involves contact of the carca~sor carcass pieces with an aqueous solution containing 0.001-0.2% (w/w) of a metal chlorite, and adjusting I~e pH of the solution from -2.2 to 4.5 using acid, in order to Devoisin,P. (Eurotex~ France)FrenchPatent minimize the generation of chlorine ApplicationFR2 707845A1 [in French] dioxide and the associated discolorA process for the manufacture of foods ation of meat. Preferred metal chlor~.es in the form of a micronized rec~dy-t~- are alkali metal chloritos such as souse powder with a long shelf life; the dium or potassium chlorite. Preferred sensory and nutritional properties of the acids am those that can reduce the pH food are retained. The process is based to 2.95 without generating >2ppm on mixing solid or frozen products with chlorine dioxide; d",ese include phosa starch-containing material, ultrahigh- phoric, hydrochloric and sulphudc temperature sterilization of L~ mixture acids. Meats am dipped in or sprayed in an extrusion cooker, dehydration and with the solution, which may also conrain food-grade wetting or thickening comminution. agents.
Food biotechnology ~ccl~romyces boulardii fermen~am
Dry sausa~s ferme~ed with
bacterio~ producers
goad semo~ preteens, w~h m wesht !o~. After me fourth staee, the poultry is conked at 9 0 - 9 r C to emum that 1he meat has reached 85°C and then chilled to 2°C befo~ packagin~
"
"
meal
tenderizalbn Sa~m~o,
~do, M. a~l Tell, S. • ~,
O~Iw, T~,
~)
EuropeanPalentAR~licat~nEP0 631 733A1
An ~ agent for m~mv~n~ the tenderness of meat, which produces so~ and t a ~ meat; the meat is not stringy, cl~, crumbly or pasty. The agent contains one or more proteinases and a trans~utaminase.
Novd foods Low-polyam~dletc~ t~ls
M o d i ~ i.r., qume~, v. and lau~.z., v. Tichaczek, P3., Pohle, S.B., Vogel, R.F. and (Universitede Redes 1, Fr'~) F~c5 Patent Hammes,W.P. (~d M011er& Co. KG, 70469 ApplicalionFR2 706 254 A1 lin Fm~chl Stuttgart, Germany)German FederalRepublic Patent AppllcaSonDE43 28 368A1 [in Gennanl Low-polymnine dietetic foods or pharmaceutical compositions have a total A process for the use of bacteriocin- spennidine, ~ i n e , cadaverine and Food ingredients are prepared by the forming microorganisms, or a prepar- spermine content of
NBuyen Tan Hung and Hence, M. (Societe AnonymeGuyomarc'hAlimentaire- SAG~.SA0 France)FrenchPatentApplicationFR2 707 458 A1 [in Frenchl
Metal chlorite sprays for su~ace bacteria removal from meats Kro~, R.D.(Kn~, 2506 FlorinCouP,Bellmore, NY 11710, NY, USA)United ,StatesPatentUS 5 3893g0
JThe p~enls secdon is (tel..t44-1734-g~3~95i
Trendsin FoodScience& TechnologySeptember1995 IVol. 6]
317
------
~malytical methods Ex%~omenzymedetection
A method for the differentiation and determination of endogenous and exosenous enzymes in materials, for example in the food and feed industries, is based on immunological techniques using antibodies that are specific to the enzymes under investigation.
Kieselb~r regeneration Kokoschko, R. (Kokoschko,15566 Sch6neiche, Germany) German Federal Republic Patent ApplicationDE43 27 678 A1 [in German)
A method for the regeneration of spent kieselguhr (a silica-based material) from clarification filtration operations in the food industry (especially processing of Beverages beer) is based on the elimination of adsorbed solids by treatment with Maiobc~ enzymegene high-frequency, high-intensity electroDe~aymlles, M., Lom,aud, A., Michel,/L and magnetic radiation in the frequency Riber~u-Gm/on,P. (Institutd ' O e ~ , France) range 0.3-300GHz in the presence of F inch PatentApplication FR 2 705 687 A1 [in 0 2, ancVor high-temperature, shortFrench] time heatin8 in a thermal reactor with This patent covers a DNA sequence a specific combustion space loading coding for a malolactic enzyme, or up to 250MW/m 3 (preferably up to DNA sequences derived from this se- 150 MW/m3). quence, and their expression in a host microorganism. It is of potential value ~ t beer for the improvement of the malol,3ctic Lance~, B. (France)French PatemApplication fermentation of wines. FR2 707 996 A1 [in French)
H = ~ =u~rcria=l CO= rei~wa of caffeine,ddor%,en~ acidfrom cuffee Roethe,ICP.,Roethe,A., Suckow th., Mothes,S. and Stadale~, M. (Institut for Technolo~ und U ~ eV, 12~J Berlin, Germany) German r~der~ ~ i c
Pa~-nt~ o n
DE4316 654 A1 [in German] A process for the manufacture of caffeine-free and chlorogenic acid-reduced raw coffee beans is based on the treatrnent of ~ coffee beans with water-saturated supercritical CO2, with simultaneous intermittent sprayin8 of the coffee beans with water from above.
Cm cont~t ¢ k ¢ ~
method
Reiss,5. and Grown,ann, H. (O~o Tuchenhal~en Gmbl-I & Co. KG, 21514 BOchen, Gemtany) FederalRepublicPat~ Application DE 4322017A1 Apparatus for the determination of gases in liquids, especially CO 2 in beverages, which is simple to operate and
Beer with a novel and characteristic fiavour can he produced by using a cereal mix comprising 40% buckwheat for brewing.
Sugar-free chocolate usually has viscosity and flow characteristics that make it difficult to manufacture an envelope from it with adequate mechanical strength. A filled chocolate bar is described with an outer envelope made from sugar-free chocolate but designed with a vaulted structure, giving it en. hanced strength properties.
Eggsand egg products ~ r ~ t packer pee~ ~
e~
Waden, H. ar~ Buffichter,C. (I. Waden GmbH, 49688 Lastrup, Germany) German Federal RepublicPatentApplicationDE43 20 875 A! [in Gennanl A method for the packaging of peeled, hard-boiled eggs in plastic film pouches; pouches are formed comprising, for example, ten sealed cells each containing, for example, three eggs. The seams between the cells are perforated to allow the separation of individual cells without breaching the seal in adjacent cells.
Cydodextrinremovalof egg tr~q~lycerob Dfessnandt, G., Amann, M. and RockingerMechlem, ]. (Conso~um for Elekmx:hemische Industfie GmbH, 81379 Munich, Germany) Federal Republic Patent Application DE43 31 565 AI [in Germanl
A process for the reduction of the triacylglycerol content of egg yolk and products containin 8 egg yolk is based on: the dilution of the material with Jdual, sealed cappuccino water or brine; the addition of one or more types of cyciedextrin; the separ^lbrede, 8. (Poccino EspressoGmbH, 4o629 ation of the cyclodextrin-triacylglyceml DOssetdo~,Germany)GermanFederalRepublic complex; and the removal of the added PatentApplicationDE43 32 31~/At [in German] water or brine from the egg yolk or A process for the preparation of cap- product. p ~ccion coffee includes: very fine gp nding of espresso coffee beans; - Engineerin~packaging extraction with water at 95°C under 10 .:xar pressure; concentration of the Flat-seal lld for disposable cups .~'&¢* by the removal of 70-98% (preferably 90-97%) of the water; addi- Schisler, I. (CEE Compasnie Eumpeennedes tion of stable (preferably heat-treated) Emballages Robert Schisler SA, Francel French PatentApplicationFR2 705 946 A1 [in French] milk; and sealio8 in small containers (w~h 5-25% headspace). Before con- A cover for disposable cups for use in sumption, the container is shaken until beverage vending machines is thin and foam forms in the heedspace; the approximately fiat; it is shaped to pack is then opened, and the coffee match the profile of the upper surface consumed from the container or emp- of the cup mouth. The lower surface of tied into a drinking vessel. the cover has a layer of adhesive, by Trends in Food Science& Technology September1995 [Vol. 61
means of which it may be fixed to seal the cup; the cover is supplied with this adhesive layer covered by a peelable protective film that may be removed if it is desired to seal the cover onto the cup.
A process for the removal of bacteria such as Salmonellafror~ fresh Ix~ultn/ and other meats. The process involves contact of the carca~sor carcass pieces with an aqueous solution containing 0.001-0.2% (w/w) of a metal chlorite, and adjusting I~e pH of the solution from -2.2 to 4.5 using acid, in order to Devoisin,P. (Eurotex~ France)FrenchPatent minimize the generation of chlorine ApplicationFR2 707845A1 [in French] dioxide and the associated discolorA process for the manufacture of foods ation of meat. Preferred metal chlor~.es in the form of a micronized rec~dy-t~- are alkali metal chloritos such as souse powder with a long shelf life; the dium or potassium chlorite. Preferred sensory and nutritional properties of the acids am those that can reduce the pH food are retained. The process is based to 2.95 without generating >2ppm on mixing solid or frozen products with chlorine dioxide; d",ese include phosa starch-containing material, ultrahigh- phoric, hydrochloric and sulphudc temperature sterilization of L~ mixture acids. Meats am dipped in or sprayed in an extrusion cooker, dehydration and with the solution, which may also conrain food-grade wetting or thickening comminution. agents.
Food biotechnology ~ccl~romyces boulardii fermen~am
Dry sausa~s ferme~ed with
bacterio~ producers
goad semo~ preteens, w~h m wesht !o~. After me fourth staee, the poultry is conked at 9 0 - 9 r C to emum that 1he meat has reached 85°C and then chilled to 2°C befo~ packagin~
"
"
meal
tenderizalbn Sa~m~o,
~do, M. a~l Tell, S. • ~,
O~Iw, T~,
~)
EuropeanPalentAR~licat~nEP0 631 733A1
An ~ agent for m~mv~n~ the tenderness of meat, which produces so~ and t a ~ meat; the meat is not stringy, cl~, crumbly or pasty. The agent contains one or more proteinases and a trans~utaminase.
Novd foods Low-polyam~dletc~ t~ls
M o d i ~ i.r., qume~, v. and lau~.z., v. Tichaczek, P3., Pohle, S.B., Vogel, R.F. and (Universitede Redes 1, Fr'~) F~c5 Patent Hammes,W.P. (~d M011er& Co. KG, 70469 ApplicalionFR2 706 254 A1 lin Fm~chl Stuttgart, Germany)German FederalRepublic Patent AppllcaSonDE43 28 368A1 [in Gennanl Low-polymnine dietetic foods or pharmaceutical compositions have a total A process for the use of bacteriocin- spennidine, ~ i n e , cadaverine and Food ingredients are prepared by the forming microorganisms, or a prepar- spermine content of
NBuyen Tan Hung and Hence, M. (Societe AnonymeGuyomarc'hAlimentaire- SAG~.SA0 France)FrenchPatentApplicationFR2 707 458 A1 [in Frenchl
Metal chlorite sprays for su~ace bacteria removal from meats Kro~, R.D.(Kn~, 2506 FlorinCouP,Bellmore, NY 11710, NY, USA)United ,StatesPatentUS 5 3893g0
JThe p~enls secdon is (tel..t44-1734-g~3~95i
Trendsin FoodScience& TechnologySeptember1995 IVol. 6]
317