New Patents

to six parts ot: a filler w loon a substantially homo~neous mass.

Mad~e ~ . , r ~

em

rJis~msm, I.K.S. (Santo r~inee~ ,~, BC5210 Odeme NV, Denmad0FCT si, I.Q. (NovoNord~/V5, DK-2680Bassva~'d, Pal~mA p l ~ WO 95ROOt 2 ~ n c a i ~ n of ~ l a ~ aroma Oenma~) Pc'r Imma~ond Pa~'~ App~ica~on com4~mnds A machine for washing nggs that has a wo ~1/28728 Garwood, R.E., Mandralis,7-1.andWestiall,S.A. A dough- or br~..ad-impmvin composi- washing section with spray nozzles and 8 (NestecSA, Vevey, Switzerland)United Sla~s tion containing laccase is described a r0sushfreme that caexiesbrudzes face down towards d~e conveyor and has an PatemUS5 399368 along with the use of the composition egs-shapedundmside. The brush frame, A procedure for encapsulating vola- in ihe manufacture of clough and baked which is ~ in a ~,taLio~-~y tile aroma compounds. The method p~od~. machine frame, may be actuated by involves dissolving an inert 8as (such a drive for recipmcaUn6 movement in as COa) in an aromatized edible liq. Ioo~tndioal and ~ansvetse direcuid then co-extruding the gas-liquid Use of peroxklue ~nb a l ~ tors of the conveys. Hence, the mixture with a molten carbohydrate si, J.Q.iNovo~ bn~shes move in a curved movemem A/S, DK-2880BaSsvaerd, material that has a glass transition o~nm~) i ~ m~m~naJ Pa~ Ai~i(:~ion relative to the conveyor and the e~s, temperature of 20-80C. The result WO 94/28729 which results in cleaming, pa~culady is a continuous stream of carbohydrate of the end areas, of the e~s. IF.~ outer shell surrounding an inner core of ^ bread, o~ dond~-improvingcomposi- washing is a cormoversial area, being tion compddng a microbial peroxidase, aromatized, gasit'~l liquid. This stream forbidden for top-gra~ eels in some is extruded into a pressure chamber, at end the usu of this composition inthe counffies, including the European a pressure higher than that of the ine~ preparetionof doughandbahedproducts Union, but permitted or even requi~l gas in the aromatized liquid core, until are described. [Seealso previous pa~nt.] in od~ercountries, such as the USA.] the carbohydrate shell cools to below the glass transition temperature and Cereals becomes hard. When these capsules, which can be incorporated directly into an instant consumer product, contact c o a ~ mt~hodto p ~ , ~ hot water the inert gas in the inner core o ~ of l i ~ k aml ~amlm expands and ruptures the capsule wall- ~ , L. andLeonhar~W. (Frisco-Findus AG, Humping, 3.~ ( ~ , Box ~:30, releasing the aromatized liquid. Coffee ~-9400 RoncSach, S~z~and) Em~e~ Wl~estone, VA, US/~ Un~d StaresPaint US aroma capsules are prepared from ~ Al~ica~n EP0 640293At 5 395634 100% coffee-derived material, in which coffee-arema frost is dissolved in coffee A process for blanching or cooking a ^ food-srade amioxldant and a non-oxioil and gasified then encapsulated in pasta suand. The process consim of the dizing gas a ~ are used in coman outer shell of hardened amorphous following steps: feeding a pasta strand bination wi~ a cooking container to and hot water to the inlet pipe; con- cook food in order to Ixevent or reduce coffee 81ass. veying the pasta strand and hot water the oxidation of lipids and vitamim in the through the pipe fix blanching or cook- fond. As a result,rancid~ from conki~ ing of tile pasta strand; draining water lil~d-containing Bakery food and the associated from the blanched or cooked pasta o~-edours and o f f - ~ , as well as slrand as it exils from the pipe; and coloor changes and loss of nutritional recirculating the drained water to the qual~, can be reducedor avoided. inlet of the pipe. Henmann,K. (Wolff& HenmannGmbH38114

.~litives

U~eof lacc~e in I~ki~

products

Braun~chv~-~, Germany) Genn~ Federal RepublicPa~,mDE4410595Ct lin G'um~]

A process~" the preparationof dough

pieces fm baking, which minimizes ten~ perature differences between the inner and outer pare of the doa~, and 8ires unifon'n deceleration of fermentation activity in the dough piece. This process is based on cooling the dough piece to a predetermined tem~ratum for a predetermined time, proofing at this perature, and then cooling it at a linear rate of decrease m a temperature at which fen'nentation in the dough stops.

c~ec~

i'mdue~m of tubdar W~e~ ImsedecEidefilm

Nagai,M., ~ , S., T ~ a , Y., Tsuda,F., L ~ chocolate SalVo,T. and H i ~ M. (Fuji Oil Co. Lid, Os,dca-fu 542, lapan| de5met,AM. (Smet,B-1930Zavent~cn, Belsium) Chuo4cu, ~ h i , EP0 646318kl PCT Imm~a~al Fa~em Application WO Eutol~anPate~A p ~ 9~37 A process, and 'fie appropriate equipA method for preparing mainly sugar- merit to carry out the process, for profree chocolate. Fat is extracted flora ducing an edible pro~irmceons film. cocoa beans by ~-,rmal ~aunent to The process comprises the following produce cocoa mass, which is d~.,,n steps: kneading and melting a raw mixed in a ratio of 40-50 paris (w/w) material containing water and protein with 10-15 parts cocoa butter and up by heating in an extruder; extruding the

Trendsin FoodScience& TechnolosyNovember1995 Wot. 6l