GB2588628A - Method and apparatus for browning food products - Google Patents

Method and apparatus for browning food products Download PDF

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Publication number
GB2588628A
GB2588628A GB1915686.8A GB201915686A GB2588628A GB 2588628 A GB2588628 A GB 2588628A GB 201915686 A GB201915686 A GB 201915686A GB 2588628 A GB2588628 A GB 2588628A
Authority
GB
United Kingdom
Prior art keywords
air
heating chamber
dough
food products
alginate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
GB1915686.8A
Other versions
GB201915686D0 (en
Inventor
August Schultz Hermann
Fritz Heindrich
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Freddy Hirsch Group AG
Original Assignee
Freddy Hirsch Group AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Freddy Hirsch Group AG filed Critical Freddy Hirsch Group AG
Priority to GB1915686.8A priority Critical patent/GB2588628A/en
Publication of GB201915686D0 publication Critical patent/GB201915686D0/en
Priority to PCT/IB2020/058567 priority patent/WO2021084331A1/en
Publication of GB2588628A publication Critical patent/GB2588628A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/245—Ovens heated by media flowing therethrough with a plurality of air nozzles to obtain an impingement effect on the food
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/26—Ovens heated by media flowing therethrough by hot air
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/40—Bakers' ovens characterised by the means for regulating the temperature
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

A method for browning food products comprising a dough and a moist alginate-based casing which surrounds the dough. The method includes heating an outer surface of the food to a temperature in the range of between 140⁰C and 165⁰C in order to induce a Maillard reaction; subjecting the food to a forced air flow within a heating chamber 12, for drying the alginate-based casing; and extracting a portion of the air within the heating chamber to reduce the humidity of the air within the chamber, which dries the alginate-based casing and increases the speed of cooking. Preferably the method is performed using apparatus 10 which comprises gas burner 18, fan 24, conveyor 14, plenum plates 30, 32 (defining bottom and upper sides of the plenum chambers 26 and 28, respectively) and air extractor 16 with extraction conduit 17. There may be sensors for sensing the dry bulb and wet bulb temperatures of the air and a controller for calculating a percentage moisture content and controlling the volume of air extracted from the heating chamber.

Description

METHOD AND APPARATUS FOR BROWNING FOOD PRODUCTS
TECHNICAL FIELD
This invention relates to a method of browning food products. More specifically, the method relates to the browning of food products comprising a dough having an alginate based casing, by inducing a Mai!lard reaction at an outer surface of the dough. The invention relates also to an apparatus for browning of such food products by inducing a Mai!lard reaction at an outer surface of the dough.
Any reference to a "food product" in this specification must be interpreted to mean a dough and an alginate gel casing surrounding the dough. The food product may take 10 the form of a sausage or the like, while the dough may be plant based or animal meat based.
Any reference to an "alginate based casing" or "alginate based gel" in this specification must be interpreted to mean a casing that includes sodium alginate and other ingredients, a calcium alginate based casing or a blended bi-functional alginate and collagen based casing.
BACKGROUND TO INVENTION
Maillard browning of food products in order to enhance the colour and/or flavour of food products is well known. Maillard browning occurs due to a Maillard reaction which takes place between amino acids and reducing sugars at an outer surface of a food product. In a Maillard reaction, reactive carbonyl groups of the sugars react with nucleophilic amino groups of amino acids and form a complex mixture of molecules responsible for a range of colours, aromas and flavours. The Maillard reaction is a form of non-enzymatic browning which typically occurs rapidly from about 140°C to 165°C. At higher temperatures, undesirable caramelisation and subsequently pyrolysis occurs. At lower temperatures, the Maillard reaction generally occurs too slowly for use in a commercial, high-throughput, food production process. In a commercial food production process wherein Maillard browning is a requirement, there is a need to optimise the Maillard reaction so as to increase the throughput of the food product through any food processing equipment. It is known that in order for a Maillard reaction to occur at a surface of a food product, the surface must be substantially dry.
Alginate is commonly used to form sausage casings as part of a process in which a solution of sodium alginate is extruded through a circular die around a food product and subsequently treated with calcium chloride (see e.g. WO 2016/027261). During this process, the alginate solution undergoes a gelification process in which matrices of cross-linked alginate chains form.
In food products comprising a dough encased by an alginate based casing, the alginate based casing has an inherent moisture content which impedes Maillard browning. Heat treatment to achieve Maillard browning would typically occur after treatment of the sodium alginate with calcium chloride.
It is an object of the present invention to provide a method and apparatus for optimally inducing Maillard browning at an outer surface of a dough of a food product comprising a dough and an alginate based casing surrounding the dough. It is a further object of the present invention to reduce a residence time of a food product comprising a dough encased by an alginate based casing, in a heating chamber in order to induce Mai!lard browning at an outer surface of the dough.
SUMMARY OF INVENTION
According to a first aspect of the invention there is provided a method for browning food products comprising a dough and an alginate based casing which surrounds the dough and wherein the alginate based gel has a moisture content, the method including: heating an outer surface of the dough of the food products to a temperature range of between 140°C and 165°C in order to induce a Mai!lard reaction; subjecting the food products to a forced air flow within the heating chamber for drying 15 the alginate based casing; and extracting a portion of the air within the heating chamber so as to reduce the humidity of the air within the heating chamber in order to promote drying of the alginate based casing so as to increase the rate at which the outer surface of the dough reaches the 20 temperature range of between 140°C and 165°C.
The method may include regulating the temperature of the air to be at a constant temperature within the temperature range.
The method may include regulating the rate of air flow within the heating chamber so as to be at a constant air flow rate.
The method may include a) sensing the dry bulb temperature and the wet bulb temperature of the air within the heating chamber; b) determining a relationship 30 between the dry bulb temperature and the wet bulb temperature expressed in a percentage moisture content per unit volume of air; and c) generating a control signal based on the relationship for controlling the volume of air to be extracted from the heating chamber.
According to a second aspect of the invention there is provided an apparatus for 5 browning food products comprising a dough and an alginate based casing which surrounds the dough and wherein the alginate based casing has a moisture content, the method including: a heating chamber including at least one heat source for heating air within the heating 10 chamber for heating an outer surface of the dough of the food products to a temperature between 140°C and 165°C in order to induce a Mai!lard reaction; a conveyor for conveying the food products through the heating chamber; one or more air flow generators for generating a circulating flow of drying air within the heating chamber for drying the alginate based casing; and an air extractor for extracting air from the heating chamber thereby to reduce humidity within the heating chamber for enhancing the drying effect of the air circulating within 20 the heating chamber.
The apparatus may include a control system including a) sensors for sensing the dry bulb temperature of the air and the wet bulb temperature of the air within the heating chamber; and b) a controller for determining a relationship between the dry bulb temperature and the wet bulb temperature expressed as a percentage moisture content per unit volume of air and for generating a control signal based on the relationship for controlling the volume of air to be extracted from the heating chamber.
The apparatus may be configured for implementing the method as defined and described hereinabove in accordance with the first aspect of the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features of the invention are described hereinafter by way of a non-limiting example of the invention, with reference to and as illustrated in accordance with the 5 accompanying diagrammatic drawings. In the drawings: Figure 1 shows a three-dimensional view of an apparatus for browning food products in accordance with the invention; Figure 2 shows a three-dimensional view of the apparatus of Figure 1, with a side cover thereof removed in order to show internal detail thereof; Figure 3 shows a front view of the apparatus of Figure 1, with the front cover removed to show internal detail thereof; and Figure 4 shows a three-dimensional view of the apparatus of Figure 1, with the front cover and conveyor removed to show internal detail thereof.
DETAILED DESCRIPTION OF THE INVENTION
With reference to the drawings, an apparatus for browning food products comprising a dough and an alginate based casing which surrounds the dough, is designated generally by the reference numeral 10. The apparatus 10 comprises, broadly, a heating chamber 12 for heating the food products, a conveyor 14 for conveying the food products through the heating chamber, and an air extractor 16 for extracting air from the heating chamber in order to reduce humidity within the heating chamber.
The apparatus 10 is configured for heating an outer surface of the dough of the food products in the heating chamber in order to induce a Mai!lard reaction for browning the food products. The alginate based casing includes a sodium alginate gel which has been treated with calcium chloride. The alginate based casing has a moisture content which impedes Mai!lard browning.
The apparatus 10 includes a gas burner 18 located at a side thereof and thermally 5 coupled to a heater box 20 for heating the heating chamber, the gas burner 18 having an exhaust conduit 22 for conveying exhaust gases from the oven. The gas burner is operable to heat an outer surface of the dough of the food products to a temperature range of between 140°C and 165 °C which is the optimal temperature range for inducing a Mai!lard reaction in high throughput commercial food production processes. 10 The apparatus 10 includes a fan 24 driven by a motor 24, for generating a forced circulating air flow within the heating chamber 12 for drying the alginate based casing. The apparatus 10 further includes top and bottom plenum chambers 26 and 18, respectively, which define a space between them through which the conveyor 14 for conveying the food products, is displaced. The apparatus includes top and bottom plenum plates 30, 32 defining bottom and upper sides of the plenum chambers 26 and 28, respectively. The plenum plates each define a plurality of holes therein through which circulating drying air is forced onto upper and lower sides of the food products as the food products are conveyed through the oven. The conveyor is of a metal wire open mesh construction allowing the forced air flow to impinge upon the food products for drying the alginate based casing.
The air extractor 16 includes an air extraction conduit 17 coupled to an extraction fan. In use, the air extractor 16 is operable to extract air from the heating chamber in order to reduce the humidity of the drying air circulating within the heating chamber thereby to enhance the drying effect of the air so as to promote drying of the alginate based casing. Circulating air flow within the heating chamber and air extracted therefrom is illustrated by arrows in the drawings.
The apparatus 10 includes a control system including sensors housed in a sensor housing 34, for sensing the dry bulb temperature and the wet bulb temperature of the air which is extracted from the heating chamber; and a controller for determining a relationship between the dry bulb temperature and the wet bulb temperature expressed as a percentage moisture content per unit volume of air. The controller is operable to generate a control signal based on the relationship for controlling the operation of the extraction fan for controlling the volume of air to be extracted from the heating chamber.
In order to optimise the Mai!lard reaction at the outer surface of the dough of the food products so as to increase throughput of the food products through the apparatus 10, the outer surface of the dough of the food products is heated within the oven to the optimal temperature range between 140°C and 165°C while simultaneously subjecting the food products to a forced air flow for drying the alginate gel casing. In order to further optimise the Mai!lard reaction and promote Mai!lard browning, a portion of the air circulating within the heating chamber is extracted, thereby extracting moisture evaporated from the alginate based casing. The extraction of a portion of the air from the heating chamber enhances drying of the alginate based casing, thereby creating optimally dry conditions for promoting the Mai!lard reaction to take place at the outer surface of the dough of the food products.

Claims (7)

  1. CLAIMS: 1. A method for browning food products comprising a dough and an alginate based casing which surrounds the dough and wherein the alginate based gel has a moisture content, the method including: heating an outer surface of the dough of the food products to a temperature range of between 140°C and 165°C in order to induce a Maillard reaction; subjecting the food products to a forced air flow within the heating chamber for drying the alginate based casing; and extracting a portion of the air within the heating chamber so as to reduce the humidity of the air within the heating chamber in order to promote drying of the alginate based casing so as to increase the rate at which the outer surface of the dough reaches the temperature range of between 140°C and 165°C.
  2. 2. The method as claimed in claim 1, which includes regulating the temperature of the air to be at a constant temperature within the temperature range.
  3. 3 The method as claimed in claim 1 or claim 2, which includes regulating the rate of air flow within the heating chamber so as to be at a constant air flow rate.
  4. 4. The method as claimed in any one of claims 1 to 3, which includes a) sensing the dry bulb temperature and the wet bulb temperature of the air within the heating chamber; b) determining a relationship between the dry bulb temperature and the wet bulb temperature expressed in a percentage moisture content per unit volume of air; and c) generating a control signal based on the relationship for controlling the volume of air to be extracted from the heating chamber.
  5. An apparatus for browning food products comprising a dough and an alginate based casing which surrounds the dough and wherein the alginate based casing has a moisture content, the method including: a heating chamber including at least one heat source for heating air within the heating chamber for heating an outer surface of the dough of the food products to a temperature between 140°C and 165°C in order to induce a Mai!lard reaction; a conveyor for conveying the food products through the heating chamber; one or more air flow generators for generating a circulating flow of drying air within the heating chamber for drying the alginate based casing; and an air extractor for extracting air from the heating chamber thereby to reduce humidity within the heating chamber for enhancing the drying effect of the air circulating within the heating chamber.
  6. 6 The apparatus as claimed in claim 5, which includes a control system including a) sensors for sensing the dry bulb temperature of the air and the wet bulb temperature of the air within the heating chamber; and b) a controller for determining a relationship between the dry bulb temperature and the wet bulb temperature expressed as a percentage moisture content per unit volume of air and for generating a control signal based on the relationship for controlling the volume of air to be extracted from the heating chamber.
  7. 7. The apparatus as claimed in claim 5 or claim 6, wherein the apparatus is configured for implementing the method as defined and described hereinabove in accordance with the first aspect of the invention.
GB1915686.8A 2019-10-29 2019-10-29 Method and apparatus for browning food products Pending GB2588628A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB1915686.8A GB2588628A (en) 2019-10-29 2019-10-29 Method and apparatus for browning food products
PCT/IB2020/058567 WO2021084331A1 (en) 2019-10-29 2020-09-15 Method and apparatus for browning food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1915686.8A GB2588628A (en) 2019-10-29 2019-10-29 Method and apparatus for browning food products

Publications (2)

Publication Number Publication Date
GB201915686D0 GB201915686D0 (en) 2019-12-11
GB2588628A true GB2588628A (en) 2021-05-05

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ID=68768948

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1915686.8A Pending GB2588628A (en) 2019-10-29 2019-10-29 Method and apparatus for browning food products

Country Status (2)

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GB (1) GB2588628A (en)
WO (1) WO2021084331A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3884213A (en) * 1973-03-30 1975-05-20 Donald P Smith Cooking apparatus
US4154861A (en) * 1976-05-19 1979-05-15 Smith Donald P Heat treatment of food products
US5699722A (en) * 1989-03-17 1997-12-23 Erickson; Chad Rapid cooking device
US5934178A (en) * 1997-01-04 1999-08-10 Heat & Control, Inc. Air impingement oven
WO2018104351A1 (en) * 2016-12-08 2018-06-14 Koninklijke Philips N.V. Food processing apparatus, control device and operating method
WO2018206810A1 (en) * 2017-05-12 2018-11-15 Koninklijke Philips N.V. Cooking appliance

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6521871B1 (en) * 2001-09-17 2003-02-18 Carton Drive Enterprises Llc Thermalizing apparatus
US20120088019A1 (en) * 2010-10-07 2012-04-12 Frito-Lay North America, Inc. System, method and apparatus for lowering acrylamide level in a baked food product
ZA201406178B (en) 2014-08-22 2018-12-19 Freddy Hirsch Group Pty Ltd Artificial casing for food products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3884213A (en) * 1973-03-30 1975-05-20 Donald P Smith Cooking apparatus
US4154861A (en) * 1976-05-19 1979-05-15 Smith Donald P Heat treatment of food products
US5699722A (en) * 1989-03-17 1997-12-23 Erickson; Chad Rapid cooking device
US5934178A (en) * 1997-01-04 1999-08-10 Heat & Control, Inc. Air impingement oven
WO2018104351A1 (en) * 2016-12-08 2018-06-14 Koninklijke Philips N.V. Food processing apparatus, control device and operating method
WO2018206810A1 (en) * 2017-05-12 2018-11-15 Koninklijke Philips N.V. Cooking appliance

Also Published As

Publication number Publication date
WO2021084331A1 (en) 2021-05-06
GB201915686D0 (en) 2019-12-11

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Owner name: FREDDY HIRSCH GROUP AG

Free format text: FORMER OWNERS: FREDDY HIRSCH GROUP PROPRIETARY LIMITED;FREDDY HIRSCH GROUP AG