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Puffed, non-fried vegetable snacks
New
Patents
melted material through a die that has a circular opening; providing gas of a higher pressure than abnospheric pressure into the inside of a tubular extrudate; exhausting the gas; and taking off the tubular extrudate by holding it with a take-off means.
expressible germ in the host is presented. The plant-expressible gene comprises: a transcriptional initiation region (functional in plant host); a DNA sequence encoding a trehalose phosphate synthase; and a transcriptional ~mnination sequence (functional in plant host).
from skim milk by ultrafiltration and diafiltration to produce a retentate with ~60-85% moisture content, 0.7-2.5% salts .~nd <1.8% lactose. A lactic-acidproducing cheese culture is added to the retentata and the retentate is fermented (without coagulating) to a pH in the range 4.8-5.6. An emulsion containing -10-70% fat (comprising Fruit, vegetables & nuts -25-100% of a polyol fatty acid polyester with the balance being a triacylR., Johnson,S.E.and Bo¢ M. (Flair Machine for automatically peeling glycerol fat) is prepared by homogenizAgency Inc., Chicago,IL, USA) donated fruit ing a mixture of an aqueous material Uni'¢¢lStatesPatentUS5 398 827 T0meliori,T. (Tomerelli,1-3713!Verona,Italy)PET and a fat. The emulsion is blended with A multi-vesselled beverage container InternationalPaP~ntApplicationWO 94/28747 the fermented retentate and a milkthat allows two or more beverages to be clotting enzyme is added to the blend; mixed toge~er in the mouth, ~',.~st;!ting A machine for automatically peeling the blend is then immediately subjected in a unique flavour that is different from substantially elongated ,~ruit, particu- to evaporation. A pre-cheese containing that provided by either of the individual larly kiwifruit. It comprises a frame sup- -45-60% solids is produced from the beverages. The container comprises a porting a conveyor suitabl? for transfer- moisture-evaporated blend. The preminimum of two tubes or elongated ring the fruit from a feed station towards cheese is then cured to produce a vessels that are adjacently connected. a peeling station. The conveyor aligns natural cheese. Each tube has an open top and a closed the fruit and rotates them about their bottom, and can therefore he filled with longitudinal axis. The peeling device Meat and seafood a beverage; different beverages can be then cuts and raises a given area of skin = - . - - - placed into each tube. The tubes are as the fruit is rotated. Automated logic-controlled fish then connected with the tops of the proce.ing tubes level with each other in such a Hjorth,I. (RoyalSeafoodsInc.,Seattle,WA, USA) way that the cumulative width of the Puffed, non-frled vegetable snacks tops of the tubes facilitates the direct Ullurn, H., Korremann,B. and Fosbol,P. (Atlas UnitedStatesPatentUS5 378194 and simultaneous pouring of the bever- Industries/VS,DK-2750 Ballerup,Denmark)PCI" "Apparatus for the processing of fish, age contained in each tube into the InternationalPatentApplicationWO 95/05089 particularly sole. The frame of the apmouth of the consumer. A method and the apparatus for the paratus consists of a longitudinal axis; production of vegetable snacks without movement of fish during processing is fat. Sliced pieces of vegetable such as along this axis. Blocks on the conveyor Food biotechnoJo~/ potato are placed in a single layer on a of the apparatus centre the fish placed net belt and transported through a pre- on the conveyor and advance them Bactedocinsfr~. Streptococ¢~ drying zone; the pre-dried potato slices parallel to the longitudinal axis of the then pass into a treatment zone where frame, along the conveyor and into the ~ , J.E., Marciset, O. and Moiler, B. the potato slices are puffed. The puffed jaws of the apparatus. The jaws open as (SociC~des ProduitsNestk~5A, CH-1800Vevev, potato slices are then conveyed to a the fish pass through, and centre and Sw;tzedand)PCTInternationalPatentApplicalion post-drying zone and the finished po- measure the length of each fish. The WO 95/06736 tato chips packaged. In all heating logic controller of the apparatus uses Two new Streptococcus thermophilus zones, infrared heating elements treat the length measurement taken by the bacteriocins are described, and their the potato slices; potato slices can be jaws to estimate the approximate diuse as anti-pathogenic agents in the treated by two-sided heating by using mensions of the fish. This information is used to activate cutters (dorsal-fin, preparation of food products (especially further heating elements or reflectors. anal-fin, tail, head and organ cutters). cheeses and acidified milk) is proposed. Dorsal-fin and anal-fin cutters consist of Aspects considered include: the signal Low-fat foods circular blades that move in a transpeptides; nucleotide sequences encodverse direction to the longitudinal axis ing these bacteriocins; strains producas the fins are cut. The tail, head and ing the bacteriocins (in particular ~¢rain Low-fat cheese containing polyol organ cutters consist of fiat steel bars CNCM I 1351); and a method for the polyester fat substitutes with serrated edges and are activated at production of a supematant extract con- Miller, M.S.and Sud3er,K.J.(KraftGeneralFoods the proper times by the logic controller taining at least one of the bacteriocins. Inc., Northfield, IL, USA) United StatesPatent to swing a,uund and cut off the tail, US5 378 478 head and organs of the fish. Fish are A method for the manufacture of natu- carried into the cutters by spiked baits, Procludio. of ~ ~ pl,~n~ ral cheese with a fat level of -7-45%. which also transport the fish through an Hoekema,A., Pen,J., Does,M.P. and van den Moisture, salts and lactose are removed exit chute, once processed. Elzen,P.J.M.~ In~maliena!NV, NI.-2333CB, Leiden,The Netherlands)PCTInternationalPatent ApplicationWO 95~6126 The production of trehalose in a plant host due to the presence of a plant-
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Trends in FoodScience& Technoloe.vNovember1995 IVol. 61
Patents
melted material through a die that has a circular opening; providing gas of a higher pressure than abnospheric pressure into the inside of a tubular extrudate; exhausting the gas; and taking off the tubular extrudate by holding it with a take-off means.
expressible germ in the host is presented. The plant-expressible gene comprises: a transcriptional initiation region (functional in plant host); a DNA sequence encoding a trehalose phosphate synthase; and a transcriptional ~mnination sequence (functional in plant host).
from skim milk by ultrafiltration and diafiltration to produce a retentate with ~60-85% moisture content, 0.7-2.5% salts .~nd <1.8% lactose. A lactic-acidproducing cheese culture is added to the retentata and the retentate is fermented (without coagulating) to a pH in the range 4.8-5.6. An emulsion containing -10-70% fat (comprising Fruit, vegetables & nuts -25-100% of a polyol fatty acid polyester with the balance being a triacylR., Johnson,S.E.and Bo¢ M. (Flair Machine for automatically peeling glycerol fat) is prepared by homogenizAgency Inc., Chicago,IL, USA) donated fruit ing a mixture of an aqueous material Uni'¢¢lStatesPatentUS5 398 827 T0meliori,T. (Tomerelli,1-3713!Verona,Italy)PET and a fat. The emulsion is blended with A multi-vesselled beverage container InternationalPaP~ntApplicationWO 94/28747 the fermented retentate and a milkthat allows two or more beverages to be clotting enzyme is added to the blend; mixed toge~er in the mouth, ~',.~st;!ting A machine for automatically peeling the blend is then immediately subjected in a unique flavour that is different from substantially elongated ,~ruit, particu- to evaporation. A pre-cheese containing that provided by either of the individual larly kiwifruit. It comprises a frame sup- -45-60% solids is produced from the beverages. The container comprises a porting a conveyor suitabl? for transfer- moisture-evaporated blend. The preminimum of two tubes or elongated ring the fruit from a feed station towards cheese is then cured to produce a vessels that are adjacently connected. a peeling station. The conveyor aligns natural cheese. Each tube has an open top and a closed the fruit and rotates them about their bottom, and can therefore he filled with longitudinal axis. The peeling device Meat and seafood a beverage; different beverages can be then cuts and raises a given area of skin = - . - - - placed into each tube. The tubes are as the fruit is rotated. Automated logic-controlled fish then connected with the tops of the proce.ing tubes level with each other in such a Hjorth,I. (RoyalSeafoodsInc.,Seattle,WA, USA) way that the cumulative width of the Puffed, non-frled vegetable snacks tops of the tubes facilitates the direct Ullurn, H., Korremann,B. and Fosbol,P. (Atlas UnitedStatesPatentUS5 378194 and simultaneous pouring of the bever- Industries/VS,DK-2750 Ballerup,Denmark)PCI" "Apparatus for the processing of fish, age contained in each tube into the InternationalPatentApplicationWO 95/05089 particularly sole. The frame of the apmouth of the consumer. A method and the apparatus for the paratus consists of a longitudinal axis; production of vegetable snacks without movement of fish during processing is fat. Sliced pieces of vegetable such as along this axis. Blocks on the conveyor Food biotechnoJo~/ potato are placed in a single layer on a of the apparatus centre the fish placed net belt and transported through a pre- on the conveyor and advance them Bactedocinsfr~. Streptococ¢~ drying zone; the pre-dried potato slices parallel to the longitudinal axis of the then pass into a treatment zone where frame, along the conveyor and into the ~ , J.E., Marciset, O. and Moiler, B. the potato slices are puffed. The puffed jaws of the apparatus. The jaws open as (SociC~des ProduitsNestk~5A, CH-1800Vevev, potato slices are then conveyed to a the fish pass through, and centre and Sw;tzedand)PCTInternationalPatentApplicalion post-drying zone and the finished po- measure the length of each fish. The WO 95/06736 tato chips packaged. In all heating logic controller of the apparatus uses Two new Streptococcus thermophilus zones, infrared heating elements treat the length measurement taken by the bacteriocins are described, and their the potato slices; potato slices can be jaws to estimate the approximate diuse as anti-pathogenic agents in the treated by two-sided heating by using mensions of the fish. This information is used to activate cutters (dorsal-fin, preparation of food products (especially further heating elements or reflectors. anal-fin, tail, head and organ cutters). cheeses and acidified milk) is proposed. Dorsal-fin and anal-fin cutters consist of Aspects considered include: the signal Low-fat foods circular blades that move in a transpeptides; nucleotide sequences encodverse direction to the longitudinal axis ing these bacteriocins; strains producas the fins are cut. The tail, head and ing the bacteriocins (in particular ~¢rain Low-fat cheese containing polyol organ cutters consist of fiat steel bars CNCM I 1351); and a method for the polyester fat substitutes with serrated edges and are activated at production of a supematant extract con- Miller, M.S.and Sud3er,K.J.(KraftGeneralFoods the proper times by the logic controller taining at least one of the bacteriocins. Inc., Northfield, IL, USA) United StatesPatent to swing a,uund and cut off the tail, US5 378 478 head and organs of the fish. Fish are A method for the manufacture of natu- carried into the cutters by spiked baits, Procludio. of ~ ~ pl,~n~ ral cheese with a fat level of -7-45%. which also transport the fish through an Hoekema,A., Pen,J., Does,M.P. and van den Moisture, salts and lactose are removed exit chute, once processed. Elzen,P.J.M.~ In~maliena!NV, NI.-2333CB, Leiden,The Netherlands)PCTInternationalPatent ApplicationWO 95~6126 The production of trehalose in a plant host due to the presence of a plant-
~
se.~e), t~r,e
~
.s~ld, ~
u~ ~ ~
I
Trends in FoodScience& Technoloe.vNovember1995 IVol. 61