Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1997-12-12
2000-01-11
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426651, 426655, 426425, 426429, A23L 1221
Patent
active
06013304&
ABSTRACT:
Principal components of spice and herb plant solids are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of pigments and other flavor and aroma and/or antioxidant components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. The tissue of the residual spice or herb plant solid is ruptured in the process so as to provide quick release of the components thereof when utilized in a food or beverage, this greatly increasing its use effectiveness. The degree of browning or caramelization of the residual press solids is controlled, and the resistance to oxidative deterioration of both the extract and the residual solid is improved, by control of the temperature employed. Additionally, edible antioxidants can be included in the solvent to enhance the stability of both the extract and the residual solid.
REFERENCES:
patent: 606624 (1898-06-01), Gebhardt
patent: 2097405 (1937-10-01), Hall
patent: 2246528 (1941-06-01), Musher
patent: 2384532 (1945-09-01), Bush et al.
patent: 2507084 (1950-05-01), Ansel
patent: 2529710 (1950-11-01), Singh
patent: 2571867 (1951-10-01), Hall
patent: 2571948 (1951-10-01), Sair
patent: 2615813 (1952-10-01), Malter
patent: 3071475 (1963-01-01), Stohr
patent: 3340250 (1967-09-01), Sair et al.
patent: 3647487 (1972-03-01), Sair
patent: 3732111 (1973-05-01), Berner
patent: 3908031 (1975-09-01), Wistreich et al.
patent: 3939287 (1976-02-01), Orwig et al.
patent: 4060645 (1977-11-01), Risler et al.
patent: 4069351 (1978-01-01), Yano et al.
patent: 4123559 (1978-10-01), Vitzhum et al.
patent: 4158708 (1979-06-01), Chiovini et al.
patent: 4198432 (1980-04-01), Vitzhum et al.
patent: 4210678 (1980-07-01), Bayusik
patent: 4490398 (1984-12-01), Behr
patent: 4681769 (1987-07-01), Bennett
patent: 4790995 (1988-12-01), Sorensen
patent: 4844933 (1989-07-01), Hsieh et al.
patent: 4847106 (1989-07-01), Pike et al.
patent: 4910027 (1990-03-01), Sorensen
patent: 4925688 (1990-05-01), Voituriez
patent: 4967651 (1990-11-01), Hsieh et al.
patent: 4985265 (1991-01-01), Duboc et al.
patent: 5017397 (1991-05-01), Nguyen et al.
patent: 5026550 (1991-06-01), Aeschbach et al.
patent: 5059437 (1991-10-01), Todd, Jr.
patent: 5084293 (1992-01-01), Todd, Jr.
patent: 5120558 (1992-06-01), Nguyen et al.
patent: 5230836 (1993-07-01), Todd, Jr.
patent: 5466459 (1995-11-01), Wilson
patent: 5503810 (1996-04-01), Chang
patent: 5523053 (1996-06-01), Dudek
patent: 5525260 (1996-06-01), Aeschbach et al.
patent: 5793075 (1998-06-01), Todd
Hirayama et al, Journal of the Food Hygenic Society of Japan, "Measurement of Antioxidant Activity in Spices Using an Oxygen Electrode", Abstract, 1986.
Rancidity and its Measurement in Edible Oils and Snack Foods, A Review, Robards, Kerr, and Patsalides, Analyst, Feb. 1988, vol. 113.
Water Activity and Food Polymer Science: Implications of State on Arrhenius and WLF Models in Predicting Shelf Life, K. A. Nelson & T. P. Labuza, Journal of Food Engineering 22, 271-289 (1994).
Lipid and Antioxidant Content of Red Pepper, Daood, Biacs, et al., Central Food Research Institute, Budapest, Hungary (1989).
The Nature of Fatty Acids and Capsanthin Esters in Paprika, Nawar et al., Journal of Food Science, vol. 36 (1971).
Riegel's Handbook of Industrial Chemistry, 9th Edition, p. 278.
Kalamazoo Holdings, Inc.
Nessler Cynthia L.
LandOfFree
High temperature countercurrent solvent extraction of herb or sp does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with High temperature countercurrent solvent extraction of herb or sp, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and High temperature countercurrent solvent extraction of herb or sp will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1460271