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Pressure-vacuum smoker
may be in the form of an inserted disc of poly(ethylene terephthalate) material; alternatively, the inside of the can may be treated (e.g. by giving it a plastics lining) such that the yeast bonds to the introduced surface. The mat of yeast laid down during secondary fermentation is strong enough to suwive the stressesof openin 8 the can.
Confectionery Su~r-freepo~-ba~ hard~ Sespelloui, M. and Ribardeau-Dumas, G. (Roquette fmres SA, France) French Patent ApplicationFR2 705 207 A1 (in Fnench] A process for the manufactu.~eof sugarfree hard dragC=es is based on coating a product with a syrup containing _>90% polyol (sorbitul, maltitol, mannitol, xylitol, erythritol or isomalt) followed by the application of the same polyol (parity >90%) in powder form. No forced drying is necessary.
products are cooled and stored at refrigeration temperatures.
Meat aMI ==do~l
Powdered ice eream Ha~mer, leD., Sidxed¢ M. and Kra~, T. ~ ) c~'man Care/, D.T. (Michigan Milk Prodecess (Hoed= AG,6592S~ Association,Novi, MI, USA)UnitedStatesPatent Federal Republic Paieni A ~ , ~ - ~ DE 43 27 020 At [in Germanl US5 370 893 An ice-cream mix with high fat and Cellulose hydrate samage cask~ (e~her sugar levels is prepared by mixing fibre-reinforced or not) with improved cream, non-fat milk solids, sugar and sausage-dpenin8 propmties contain fat, a stabilizer and emulsifier with water, oils or fat-like materials, together with to form a homogeneous mixture. This alginic acid, alginates and/or specified is pasteurized, homogenized, flavour is copolymers. added as required, and the mixture is cooled and held to allow the stabilizer to fully activate before preheating and MAP meat spray drying. Following reconstitution Man~enol, B. (Eum-Pmduclk~ SA, Framce) in water, the mixture can be frozen in a French PatentApplicationFR 2 706 856 A1 lin conventional ice-cream maker. Frenchl
Meat is packaged in a moulded polystyrene container, the inner sudace of which is lined with a polystyreneBastier, P. and Chef'tel, I.C. (Univessit~ ethylene vinyl alcohol copolymerMontpellier II / Sciences el Techniques du polyethylene laminate. Following the Languedoc,France)FrenchPatentApplication FR introduction of an atmosphere with 2 705 534 A1 [in French] modified Oz, N 2 and CO z coflcenA dairy product with a fibrous texture trations, the container is sealed with a Dairy is made by mixing and heat treating polyethylene-ethylene vinyl alcohol a mixture comprising proteins, carbo- copolymer-poly(ethylene terephthalate) Fronwgefrals with aroma-forming hydrates, water and an agent capable of laminate. The porosity of the pack to starter slowing the agglomeration of fibres; the gases is <1 cm z per m2 daily. All interior Boquien, C.Y., Bassit, N., Picque, D. and mixture is extruded through a chilled angles of the centainer are rounded, with a radius less than half of the wall die. Corrieu, G. (Institut National de la Recherche thickness. ,~ronomique, France)FrenchPatentApplication FR2 705 015 At [in French] Fibrous textured dairy foods
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A process for the manufacture of fromage-frais-type products, which is based on: the treatment of part of the milk with rennet and lactic acid bacteria starter; heating and centrifugation or filtration of the curd to form a treated curd preparation; fermentation of part of the milk with an aroma-forming starter to form an aroma base; and combination of the treated curd preparation with the aroma base.
Engineering/packaging
Novelfoods
Pressure-vacuum smoker Davis,D.M.,Jr(Davis,FO Box180998,Austin,"IX 78718, USA)UnitedStatesPatentUSS368 872
A pressure-vacuum smoker, which incorporates separate compartments for the creation of a fire, the pressurized smoking of foods and the smoking of foods in a partial vacuum. The fire compartment can be pressurized with air, and this smoke-filled air can be • nc o a s u l a fei o n for creamy, used for pressure-smoking foods in the ite low-fat milk relevant compartment. Smoke-filled air Savello, P.A. and Solorio, H.A. (Utah State can also be drawn into the compartUniversity Foundation,Logan, UT, USA)United ment with a partial vacuum, allowing StatesPatentUS5 368 869 smoking under partial vacuum. Temperature, smoke concentration and pressLow-fat and skim milk products with a ure within the smoking compartments creamy mouthfeol, a white colour and can thus be regulated from the fire box. taste qualities similar to those of whole milk are produced by treating low-fat or skim milk with an enzymatic coagulant, followed by heat treatment to inactivate the enzyme system after partial aggregation of the proteins. Finished
Trends in Food Science& TechnologyAugust 1995 [Vol. 6]
An;ioxidant foods Toba, M., Uchiyama, S., Ohta, R., Shimizu, S. and Sakamoto, S. (Otsuka Pharmaceu~cal Co. Lid, Tokyo, Japan) Pcr International Patent ApplicationWO 94/26133A1 [in Japanese] A food product with antioxidant properties has catalase and superoxide dismutase-like activities, and exerts an antioxidant effect upon the digestive tract of living organisms, and so could be efficacious in the prevention of human diseases associated with active oxygen species. "l'~..e product is prepared by the fermentation of, for example, tea leaves, which contain manganese, using, for example, Lactobacillus plantarum, which has catalase activity.
2~
Confectionery Su~r-freepo~-ba~ hard~ Sespelloui, M. and Ribardeau-Dumas, G. (Roquette fmres SA, France) French Patent ApplicationFR2 705 207 A1 (in Fnench] A process for the manufactu.~eof sugarfree hard dragC=es is based on coating a product with a syrup containing _>90% polyol (sorbitul, maltitol, mannitol, xylitol, erythritol or isomalt) followed by the application of the same polyol (parity >90%) in powder form. No forced drying is necessary.
products are cooled and stored at refrigeration temperatures.
Meat aMI ==do~l
Powdered ice eream Ha~mer, leD., Sidxed¢ M. and Kra~, T. ~ ) c~'man Care/, D.T. (Michigan Milk Prodecess (Hoed= AG,6592S~ Association,Novi, MI, USA)UnitedStatesPatent Federal Republic Paieni A ~ , ~ - ~ DE 43 27 020 At [in Germanl US5 370 893 An ice-cream mix with high fat and Cellulose hydrate samage cask~ (e~her sugar levels is prepared by mixing fibre-reinforced or not) with improved cream, non-fat milk solids, sugar and sausage-dpenin8 propmties contain fat, a stabilizer and emulsifier with water, oils or fat-like materials, together with to form a homogeneous mixture. This alginic acid, alginates and/or specified is pasteurized, homogenized, flavour is copolymers. added as required, and the mixture is cooled and held to allow the stabilizer to fully activate before preheating and MAP meat spray drying. Following reconstitution Man~enol, B. (Eum-Pmduclk~ SA, Framce) in water, the mixture can be frozen in a French PatentApplicationFR 2 706 856 A1 lin conventional ice-cream maker. Frenchl
Meat is packaged in a moulded polystyrene container, the inner sudace of which is lined with a polystyreneBastier, P. and Chef'tel, I.C. (Univessit~ ethylene vinyl alcohol copolymerMontpellier II / Sciences el Techniques du polyethylene laminate. Following the Languedoc,France)FrenchPatentApplication FR introduction of an atmosphere with 2 705 534 A1 [in French] modified Oz, N 2 and CO z coflcenA dairy product with a fibrous texture trations, the container is sealed with a Dairy is made by mixing and heat treating polyethylene-ethylene vinyl alcohol a mixture comprising proteins, carbo- copolymer-poly(ethylene terephthalate) Fronwgefrals with aroma-forming hydrates, water and an agent capable of laminate. The porosity of the pack to starter slowing the agglomeration of fibres; the gases is <1 cm z per m2 daily. All interior Boquien, C.Y., Bassit, N., Picque, D. and mixture is extruded through a chilled angles of the centainer are rounded, with a radius less than half of the wall die. Corrieu, G. (Institut National de la Recherche thickness. ,~ronomique, France)FrenchPatentApplication FR2 705 015 At [in French] Fibrous textured dairy foods
-
A process for the manufacture of fromage-frais-type products, which is based on: the treatment of part of the milk with rennet and lactic acid bacteria starter; heating and centrifugation or filtration of the curd to form a treated curd preparation; fermentation of part of the milk with an aroma-forming starter to form an aroma base; and combination of the treated curd preparation with the aroma base.
Engineering/packaging
Novelfoods
Pressure-vacuum smoker Davis,D.M.,Jr(Davis,FO Box180998,Austin,"IX 78718, USA)UnitedStatesPatentUSS368 872
A pressure-vacuum smoker, which incorporates separate compartments for the creation of a fire, the pressurized smoking of foods and the smoking of foods in a partial vacuum. The fire compartment can be pressurized with air, and this smoke-filled air can be • nc o a s u l a fei o n for creamy, used for pressure-smoking foods in the ite low-fat milk relevant compartment. Smoke-filled air Savello, P.A. and Solorio, H.A. (Utah State can also be drawn into the compartUniversity Foundation,Logan, UT, USA)United ment with a partial vacuum, allowing StatesPatentUS5 368 869 smoking under partial vacuum. Temperature, smoke concentration and pressLow-fat and skim milk products with a ure within the smoking compartments creamy mouthfeol, a white colour and can thus be regulated from the fire box. taste qualities similar to those of whole milk are produced by treating low-fat or skim milk with an enzymatic coagulant, followed by heat treatment to inactivate the enzyme system after partial aggregation of the proteins. Finished
Trends in Food Science& TechnologyAugust 1995 [Vol. 6]
An;ioxidant foods Toba, M., Uchiyama, S., Ohta, R., Shimizu, S. and Sakamoto, S. (Otsuka Pharmaceu~cal Co. Lid, Tokyo, Japan) Pcr International Patent ApplicationWO 94/26133A1 [in Japanese] A food product with antioxidant properties has catalase and superoxide dismutase-like activities, and exerts an antioxidant effect upon the digestive tract of living organisms, and so could be efficacious in the prevention of human diseases associated with active oxygen species. "l'~..e product is prepared by the fermentation of, for example, tea leaves, which contain manganese, using, for example, Lactobacillus plantarum, which has catalase activity.
2~