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Ultrasound drying
New Patents IIII
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A method for the far-infrared (IR) drying of foods under reduced pressure and at a low temperature results in semi-dried products with a long shelf life. Product colour and flavour are not affected owing to the maintenance of an even temperature during processing. Ethanol is sprayed onto the food, which is positioned in a drier, while the pressure is reduced and N2 is fed into the drier. Any 0 2 that is contained in the food is replaced by N 2, and the product is less liable to oxidize. The ethanol permeates into the food, which has a sterilizing effect. Next, N2 is drawn from the drier, and the food is heated with far-JR rays under reduced pressure. The decrease in material temperature owing to the evaporation of moisture is suppressed, and the temperature is maintained even at the centre of the food.
Ultrasound drying Gallego-Juarez,J.A., Yang,T., Vazquez-Martinez, F., Galvez-Moraleda,).C. and Rodriquez-Corral, G. (Consejo Superior de Investigaciones Cientificas, E-28006 Madrid, Spain / Pinnacle HoldingsSA) PCTInternationalPatentApplication WO 96/35340 A1 A device for the dehydration of solid products, particularly foods, involves a means for creating a hot gas stream along the products that are to be dehydrated, and a means for directing ultrasound waves to the products. The device comprises: a closed housing; one or more means for transporting the products that are to be dehydrated; and a means for directing the ultrasound waves (which comprises ultrasound diffusers with a plate configuration, connected to sound-wave generators and in direct contact with the products).
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Depressurization to rupture microorganisms van Noort, G. (van Noort, Stellenbosch 7600, SouthAfrica)UnitedStatesPatentUS5 620 730 A treatment process for reducing the microbial contamination of raw carrot material, thereby increasing its shelf life. Carrots are blanched and milled; the comminuted carrot material is then passed through a homogenizing valve in which a rapid depressurization treatment is applied; this treatment ruptures the membranes of contaminating microorganisms. Treated carrot material can then be packaged aseptically.
, - - , , , , - - Food biotechnology
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is transformed into a suitable plant cell, and a transgenic plant is generated from the transformed plant cell. Finally, oligosaccharides are isolated from the transgenic plant.
-,,--, Fruit, vegetables & nuts Ca soak for firmer fruit Ellis, L.D. (TastemakerInc., Bridgeton,MO, USAi United StatesPatentUS 5 576 046 Pretreatment method for fruit that causes the pectins in the fruit to gel, preventing the separation of the juice from the fruit during subsequent processing. The method involves the fresh fruit being soaked in calcium solutions for extended periods (2-6 weeks).
Enzymes for improved gel strength Budolfsen, G. and Heldt-Hansen, H.P. (Novo Nordisk A/S, DK-2880 Bagsv~erd,Denmark)PCT InternationalPatentApplicationWO 97/10726A1 A method for increasing the viscosity or gel strength of foods to produce end products such as jams, marmalades, soups, dressings, sauces, condiments and desserts. A pectinaceous homogenate or slurry is subjected to the following steps: treatment with a mixture of enzymes comprising one or more of galactanase, arabinase, o~-arabinofuranosidase, rhamnogalacturonan acetyl esterase, endoglucanase, mannanase, xylanase and proteolytic enzymes; treatment with a pectinesterase, the enzyme being essentially free of pecticdepolymerizing enzymes; and an enzyme inactivation treatment. The process is performed in the presence of divalent metal ions, especially Ca2~.
Oligosaccharides from transgenic plants
Low-fat foods Starch-based shortening substitute Stankus, C., Mauro, D. and Treece,T. IAmerican Maize-ProductsCo., Hammond, IN, USA)United StatesPatentUS 5 576 043 This patent describes the composition and applications of a shortening substitute; it can be used to replace conventional shortenings in bakery produce, particularly laminated pastry. The shortening substitute contains (w/w): 1-10% pregelatinized, unmodified starch; 5-15% pregelatinized, modified, highamylopectin starch; 5-10% emulsifier; 5-25% shortening~ and the remainder of the composition is water. The modified starch component contains ~.95% amylopectin and is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch. Plasticizers and maltodextrin can also be incorporated into the composition at 0.1-1% and 1-20% (w/w), respectively.
Smeekens, J.C.M., Ebskamp, M.J.M., Geerts, H.A.M. and Weisbeek, P.J.(StichtingScheikundig Novel foods Onderzoek in Nederiand, Den Haag, The ,,,,,,,,,, Netherlands) Netherlands Patent Application NL Corbobesse,P. and Trapletti,C. (SequoiaExpertise Antioxidant extracts sad, France)French PatentApplication FR 2 739 94 01 140 [in Dutch] Aeschbach, R. and Rossi,P. (Soci~t~des Produits 687 A1 [in French] A method for the production of oligoNestl~SA, CH-1800 Vevey,Switzerland)European A temperature-abuse indicator for saccharides, which involves the cloning PatentApplicationEP0 728 420 A1 [in French] foods, etc., which indicates if a product of a gene that codes for an enzyme that is able to incorporate sucrose into an A process for the preparation of a liquid has been exposed to temperatures oligosaccharide. The method involves extract of natural antioxidants from plant above a specified value. The indicator material. The plant material is mixed with is based on a substrate that has a melt- coupling the gene to suitable transcripa C2-C6 alkylene glycol; the resulting tion initiation and transcription termiing point that is equal to the specified nation signals, in order to construct an mixture is then pressed and the extract limiting value, which is printed with a expression vector. The resultant vector col lected. motif. The integrity of the printed motif is destroyed when the substrate melts at the specified temperature, givThe patents section is compiled from information provided by IFIS (International ing a clear, irreversible indication that Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB the specified temperature has been (tel. +44-I 734-883895; fax: +44-I 734-885065). exceeded.
Visible temperature-abuse indicator
426
Trends in Food Science & Technology December 1997 [Vol. 8]
I!11!
IIII!111
!11111'
IIII1!
A method for the far-infrared (IR) drying of foods under reduced pressure and at a low temperature results in semi-dried products with a long shelf life. Product colour and flavour are not affected owing to the maintenance of an even temperature during processing. Ethanol is sprayed onto the food, which is positioned in a drier, while the pressure is reduced and N2 is fed into the drier. Any 0 2 that is contained in the food is replaced by N 2, and the product is less liable to oxidize. The ethanol permeates into the food, which has a sterilizing effect. Next, N2 is drawn from the drier, and the food is heated with far-JR rays under reduced pressure. The decrease in material temperature owing to the evaporation of moisture is suppressed, and the temperature is maintained even at the centre of the food.
Ultrasound drying Gallego-Juarez,J.A., Yang,T., Vazquez-Martinez, F., Galvez-Moraleda,).C. and Rodriquez-Corral, G. (Consejo Superior de Investigaciones Cientificas, E-28006 Madrid, Spain / Pinnacle HoldingsSA) PCTInternationalPatentApplication WO 96/35340 A1 A device for the dehydration of solid products, particularly foods, involves a means for creating a hot gas stream along the products that are to be dehydrated, and a means for directing ultrasound waves to the products. The device comprises: a closed housing; one or more means for transporting the products that are to be dehydrated; and a means for directing the ultrasound waves (which comprises ultrasound diffusers with a plate configuration, connected to sound-wave generators and in direct contact with the products).
IIIIII
IIII
III
Depressurization to rupture microorganisms van Noort, G. (van Noort, Stellenbosch 7600, SouthAfrica)UnitedStatesPatentUS5 620 730 A treatment process for reducing the microbial contamination of raw carrot material, thereby increasing its shelf life. Carrots are blanched and milled; the comminuted carrot material is then passed through a homogenizing valve in which a rapid depressurization treatment is applied; this treatment ruptures the membranes of contaminating microorganisms. Treated carrot material can then be packaged aseptically.
, - - , , , , - - Food biotechnology
III
II
I
is transformed into a suitable plant cell, and a transgenic plant is generated from the transformed plant cell. Finally, oligosaccharides are isolated from the transgenic plant.
-,,--, Fruit, vegetables & nuts Ca soak for firmer fruit Ellis, L.D. (TastemakerInc., Bridgeton,MO, USAi United StatesPatentUS 5 576 046 Pretreatment method for fruit that causes the pectins in the fruit to gel, preventing the separation of the juice from the fruit during subsequent processing. The method involves the fresh fruit being soaked in calcium solutions for extended periods (2-6 weeks).
Enzymes for improved gel strength Budolfsen, G. and Heldt-Hansen, H.P. (Novo Nordisk A/S, DK-2880 Bagsv~erd,Denmark)PCT InternationalPatentApplicationWO 97/10726A1 A method for increasing the viscosity or gel strength of foods to produce end products such as jams, marmalades, soups, dressings, sauces, condiments and desserts. A pectinaceous homogenate or slurry is subjected to the following steps: treatment with a mixture of enzymes comprising one or more of galactanase, arabinase, o~-arabinofuranosidase, rhamnogalacturonan acetyl esterase, endoglucanase, mannanase, xylanase and proteolytic enzymes; treatment with a pectinesterase, the enzyme being essentially free of pecticdepolymerizing enzymes; and an enzyme inactivation treatment. The process is performed in the presence of divalent metal ions, especially Ca2~.
Oligosaccharides from transgenic plants
Low-fat foods Starch-based shortening substitute Stankus, C., Mauro, D. and Treece,T. IAmerican Maize-ProductsCo., Hammond, IN, USA)United StatesPatentUS 5 576 043 This patent describes the composition and applications of a shortening substitute; it can be used to replace conventional shortenings in bakery produce, particularly laminated pastry. The shortening substitute contains (w/w): 1-10% pregelatinized, unmodified starch; 5-15% pregelatinized, modified, highamylopectin starch; 5-10% emulsifier; 5-25% shortening~ and the remainder of the composition is water. The modified starch component contains ~.95% amylopectin and is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch. Plasticizers and maltodextrin can also be incorporated into the composition at 0.1-1% and 1-20% (w/w), respectively.
Smeekens, J.C.M., Ebskamp, M.J.M., Geerts, H.A.M. and Weisbeek, P.J.(StichtingScheikundig Novel foods Onderzoek in Nederiand, Den Haag, The ,,,,,,,,,, Netherlands) Netherlands Patent Application NL Corbobesse,P. and Trapletti,C. (SequoiaExpertise Antioxidant extracts sad, France)French PatentApplication FR 2 739 94 01 140 [in Dutch] Aeschbach, R. and Rossi,P. (Soci~t~des Produits 687 A1 [in French] A method for the production of oligoNestl~SA, CH-1800 Vevey,Switzerland)European A temperature-abuse indicator for saccharides, which involves the cloning PatentApplicationEP0 728 420 A1 [in French] foods, etc., which indicates if a product of a gene that codes for an enzyme that is able to incorporate sucrose into an A process for the preparation of a liquid has been exposed to temperatures oligosaccharide. The method involves extract of natural antioxidants from plant above a specified value. The indicator material. The plant material is mixed with is based on a substrate that has a melt- coupling the gene to suitable transcripa C2-C6 alkylene glycol; the resulting tion initiation and transcription termiing point that is equal to the specified nation signals, in order to construct an mixture is then pressed and the extract limiting value, which is printed with a expression vector. The resultant vector col lected. motif. The integrity of the printed motif is destroyed when the substrate melts at the specified temperature, givThe patents section is compiled from information provided by IFIS (International ing a clear, irreversible indication that Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB the specified temperature has been (tel. +44-I 734-883895; fax: +44-I 734-885065). exceeded.
Visible temperature-abuse indicator
426
Trends in Food Science & Technology December 1997 [Vol. 8]