Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Reexamination Certificate
1999-11-17
2001-06-12
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
C426S548000, C426S534000
Reexamination Certificate
active
06245376
ABSTRACT:
BACKGROUND OF THE INVENTION
Our invention relates to a process for producing one or more tastands including one or more natural food additives comprising the sequential steps of:
(i) providing a plurality of
Saccharum officinarum
leaves (sugarcane leaves), macerates thereof or a mixture of
Saccharum officinarum
leaves and macerates thereof; and
(ii) carrying out one or more physical separation unit operations on said plurality of
Saccharum officinarum
leaves, macerates thereof or mixture of leaves and macerates thereof;
whereby a natural tastand or food additive is separated and isolated from the remainder of said plurality of
Saccharum officinarum
leaves, macerates thereof or mixtures of leaves and macerates thereof. The physical separation unit operations include but are not limited to steam distillation; high pressure extraction, for example, using one or more screw presses; pervaporation; extraction using an extraction column such as a charcoal extraction column; standard fractional distillation, batch or continuous; high pressure, volatile solvent extraction; and super critical carbon dioxide extraction.
Foodstuffs, chewing gums and beverages, which are sweetened with sweeteners other than natural sugars or which contain sodium chloride replacers, for example foodstuffs, chewing gums and beverages which contain potassium chloride and/or L-aspartyl-L-phenylalanine ethyl ester have been made the subject of intensive research efforts whereby the bitter or metallic taste of the eatable is covered or “improved.” Thus, for example, U.S. Pat. No. 5,639,788 assigned to Bioresearch, Incorporated discloses a composition comprising (a) an eatable having a bitter and/or metallic taste and (b) at least one tastand selected from L-aspartyl-L-phenylalanine, L-aspartyl-L-tyrosine and their salts in a substantially tasteless amount of 0.0000001-300 weight percent based on the weight of the eatable. U.S. Pat. No. 5,639,788 indicates that the eatable is bitter tasting potassium chloride, an amino acid, a peptide, a polypeptide, or a protein or N-1-&agr;-aspartyl-1-phenylalanine ethyl ester. It is further indicated in U.S. Pat. No. 5,639,788 that the eatable is any ingested material taken by humans, animals and the like and may be a foodstuff, non-calorie food component (e.g., flavoring or medicine including bitter chocolate or a drug such as ibuprofen). The tastand is indicated in U.S. Pat. No. 5,639,788 to be incorporated in or ingested with an eatable and can prevent bitter components from interacting with the mammalian taste receptor. Use of the tastand is indicated in U.S. Pat. No. 5,639,788 to allow reformulation for low-calorie or low-sodium foods.
From a reading of such documents as U.S. Pat. No. 5,639,788, it has become apparent that there exists a need to provide improvement of bitter or metallic taste of such eatables containing such materials as potassium chloride and L-aspartyl-L-phenylalanine ethyl ester using natural substances.
Nothing in the prior art and nothing known in commerce has implicitly or explicitly yielded the information that
Saccharum officinarum
leaves, macerated and/or non-macerated are a source of such improvement.
The prior art techniques for processing sugarcane (
Saccharum officinarum
) and analyzing sugarcane products include the processing of
Saccharum officinarum
leaves along with the sugarcane where the
Saccharum officinarum
leaves are intended to be primarily discarded.
Thus, in
Proceedings of the
1978
Technical Session on Cane Sugar Refining Research
, Sep. 17-19, 1978, Washington, D.C., published by the Science and Education Administration, U.S. Department of Agriculture, Godshall, et al published a paper entitled “THE IDENTIFICATION OF VOLATILE CONSTITUENTS IN SUGARCANE AND CANE SUGAR PRODUCTS” at pages 46-67. Godshall, et al identified the volatiles eluted from
Saccharum officinarum
leaves, including 3-hexen-1-ol and dimethyl sulfide and also hypothesized several pathways by which the dimethyl sulfide formation can occur. In Table 1 on page 48 of Godshall, et al, a partial list of constituents previously identified in molasses that contribute to aroma and flavor is set forth. Table 2 of the Godshall, et al paper (set forth at page 53) shows the volatile constituents identified in molasses. Table 3 on page 56 of Godshall, et al sets forth the volatile constituents identified in cane leaves, to wit: acetaldehyde, ethanol, acetonitrile, 2-propanol, acetone, dimethyl sulfide, 3-hexen-1-ol, 2,4-hexadienal, 1-hexen-3-ol and 2,4-heptadienal. A GLC profile is set forth for volatiles eluted from
Saccharum officinarum
leaves on page 58 of Godshall, et al.
Similarly, in Chapter 2 of the text
Cane Sugar Handbook, a manual for cane sugar manufacturers and their chemists
, Tenth Edition, published by John Wiley & Sons, Meade and Chen, 1977, it is indicated in Section 2.1 at page 15 (Chapter 2, Irvine, “Composition of Cane and Juice”):
“2.1 Trash and Cane. When cane is cut and cleaned by hand, and delivered fresh, processors receive the best possible starting material for sugar production. Cane that is cut and loaded by machine invariably contains tops, leaves, stubble and roots, as well as soil, water, and other extraneous matter.
Deduction for trash in the delivered cane is a worldwide practice, but methods of trash determination vary widely. To judge the effect of trash, one should consider each fraction of the cane plant and its contribution of sucrose and of undesirable components. Juice from tops—including the stem tip, or soft, elongating joints as well leaf blades, sheaths, and rolls—contains less than 1% sucrose and is relatively rich in starch, soluble polysaccharides, and reducing sugars (Table 2.2). When tops (and dead leaves) are milled, these undesirable constituents are extracted and adversely affect sucrose recovery. Milled cane trash mixes with the crushed stalks, sponges up the richer stalk juices, and leaves the mill train with 3% sucrose . . . .”
At page 77 of Chapter 2 of the above-identified publication, at FIG. 5.26, there is shown a diagram of a French screw press (manufactured by the French Oil Mill Machinery Company) for use in processing cush-cush fiber. It is indicated on page 77 of the Meade and Chen Publication:
“The French screw press has also been used for one more extraction of bagasse from the last mill in several mills in Florida and Louisiana. The report from Osceola mill shows the arrangement in FIG. 5.28, and the analysis (Table 5.10) of juice and bagasse for two grinding seasons.”
In
FAO AGRICULTURAL SERVICES BULLETIN
, No. 39, “small-scale cane sugar processing and residue utilization” by Issay Isaias, published by the Food and Agricultural Organization of the United Nations, Rome 1980, at page 35, it is indicated that cane tops and leaves are byproducts of the cane sugar industry and the general use is for animal feed. At paragraph 2 on page 36 of the FAO Publication No. 39, it is indicated:
“3.2.1 Cane Tops . . . The feeding system to be applied in the use of cane tops and leaves is important and deserves practical consideration with respect to feed intake and digestibility. Depending on the availability of other crop residues and molasses as liquid supplement, cane tops and leaves could be incorporated into a complete cattle feed in various ways and proportions . . . .”
The use of the screw press in extracting liquids from materials such as cotton seeds, copra, linen seeds, bagasse and the like, wherein the screw acts as a conveyor through a press cage, is set forth in detail in the following documents:
U.S. Pat. No. 3,561,351 issued on Feb. 9,1971;
U.S. Pat. No. 3,662,679 issued on May 16, 1972;
U.S. Pat. No. 3,661,082 issued on May 9, 1972;
U.S. Pat. No. 643,891 issued on Feb. 20, 1900,
each of which patent is incorporated by reference herein.
However, nothing in the prior art discloses a process for producing tastands, including natural food additives comprising the sequential steps of:
(i) providing a plurality of
Saccharum officinarum
leaves (sugarcane leaves), macerates thereof or a mixtu
Javes Michael F.
Kinlin William J.
Miller Kevin P.
Muralidhara Ranya
Pittet Alan Owen
Hendricks Keith
International Flavors & Fragrances Inc.
Leightner Joseph F.
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