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    METHODS FOR REDUCING ASPARAGINE IN A DOUGH FOOD COMPONENT
    41.
    发明公开
    METHODS FOR REDUCING ASPARAGINE IN A DOUGH FOOD COMPONENT 有权
    EINEM TEIG-NAHRUNGSMITTEL中的VERFAHREN ZUR ASPARAGINREDUKTION

    公开(公告)号：EP1968389A1

    公开(公告)日：2008-09-17

    申请号：EP07700549.4

    申请日：2007-01-05

    申请人： The Procter and Gamble Company

    发明人： CORRIGAN, Patrick, Joseph

    IPC分类号： A21D8/04 ,  A23L1/015 ,  A23L1/03 ,  A23L1/164 ,  A23L1/217 ,  A23L1/216 ,  A23L1/168 ,  A23L1/18

    CPC分类号： A21D8/042 ,  A23L5/11 ,  A23L5/25 ,  A23L7/13 ,  A23L7/143 ,  A23L19/18

    摘要： Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.

    摘要翻译： 用于降低含有天冬酰胺的生面团食物成分中的天冬酰胺含量的方法包括在培养基中与至少一种含天冬酰胺的面团食物组分组合提供天冬酰胺还原酶，其中培养基的水分活性大于约0.85 ，优选大于约0.90。 用于降低面团基食品中丙烯酰胺含量的方法采用面食食品组分，其中天冬酰胺的水平已经被还原以提供具有降低的丙烯酰胺含量的面团基食品。

    Apparatus and method for measuring the thickness of oat flakes
    43.
    发明公开
    Apparatus and method for measuring the thickness of oat flakes 审中-公开
    Vorrichtung und Verfahren zur Messung der Dicke von Haferflocken

    公开(公告)号：EP1770355A1

    公开(公告)日：2007-04-04

    申请号：EP06255026.4

    申请日：2006-09-28

    申请人： THE QUAKER OATS COMPANY

    发明人： Vemuganti, Gangadhar Rao

    IPC分类号： G01B11/06 ,  A23L1/168

    CPC分类号： G01B11/0691

    摘要： An automated system for accurately measuring the thickness of a sample quantity of small items such as oat flakes. The system picks individual oat flakes from a hopper using a vacuum and passes them between two precision rollers. One roller is fixed and has vacuum ports to pick up the flake from the hopper. The second roller is floating. As the flake passes between the rollers, the flake is flattened and the second roller is deflected by an amount equal to the thickness of the flake. A vision system comprising a video camera, a light source and a computer measures the deflection of the floating roller. The vision system obtains an image of the curvature of the floating roller at the point opposite the pinch point of the two rollers. Data from the measurement may be recorded on the computer and processed as desired.

    摘要翻译： 一种用于精确测量样品数量的小物品（如燕麦片）的自动化系统。 该系统使用真空从料斗中取出单个燕麦片，并将它们传递到两个精密辊之间。 一个辊被固定并且具有真空端口以从料斗拾取薄片。 第二个滚轮是浮动的。 当薄片通过辊之间时，薄片变扁，第二辊偏转一定量的薄片的厚度。 包括摄像机，光源和计算机的视觉系统测量浮动辊的偏转。 视觉系统在与两个辊的夹点相对的点处获得浮动辊的曲率的图像。 来自测量的数据可以记录在计算机上并根据需要进行处理。

    Method for improving toast flavour in oat groats by Maillard reaction and product obtained
    46.
    发明公开
    Method for improving toast flavour in oat groats by Maillard reaction and product obtained 有权
    用于通过美拉德反应改善烤燕麦粒的味道的方法，并且此后可制造的产品

    公开(公告)号：EP1053687A3

    公开(公告)日：2002-10-09

    申请号：EP00304216.5

    申请日：2000-05-18

    申请人： THE QUAKER OATS COMPANY

    发明人： Morello, Michael J. ,  Hansa, James D. ,  Hibbs, Alice H.

    IPC分类号： A23L1/10 ,  A23L1/164 ,  A23L1/168 ,  A23L1/182

    CPC分类号： A23L7/196 ,  A23L7/139 ,  A23L7/197

    摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≥ about 34 ppb and an (MRP/LOP) X 1000 value ≥ 6.0. Groats are dried with a forced atmosphere having a temperature of about ≥ 200°F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP) X 100 having a corresponding range of about 11-500.

    PROCESS FOR PRODUCING FULLY GELATINISED HULLED OATS
    50.
    发明公开
    PROCESS FOR PRODUCING FULLY GELATINISED HULLED OATS 失效
    VERFAHREN ZUR HERSTELLUNG VONVOLLSTÄNDIGGELATINIERTEMENTHÜLSTEMHAFER

    公开(公告)号：EP0784440A4

    公开(公告)日：1997-09-17

    申请号：EP95920720

    申请日：1995-06-08

    申请人： QUAKER OATS CO

    发明人： LIWSZYC DANEK

    IPC分类号： A21D2/36 ,  A21D13/08 ,  A23L7/126 ,  A23L7/139 ,  A23L7/148 ,  A23L7/183 ,  A23L7/196 ,  A23L1/164 ,  A23L1/168

    CPC分类号： A23L7/196 ,  A21D2/36 ,  A21D13/80 ,  A23L7/126 ,  A23L7/139 ,  A23L7/148 ,  A23L7/183

    摘要： PCT No. PCT/AU95/00338 Sec. 371 Date Mar. 17, 1997 Sec. 102(e) Date Mar. 17, 1997 PCT Filed Jun. 8, 1995 PCT Pub. No. WO95/33384 PCT Pub. Date Dec. 14, 1995A process for producing fully and uniformly gelatinized hulled oats comprising the steps of: (i) adding water to the oats; and (ii) subjecting the moist oat product of step (i) to sufficient temperature and pressure for a suitable period of time to cause full and uniform gelatinization of the oats.

    摘要翻译： 一种生产完全和均匀糊化的有壳燕麦的方法，包括以下步骤：（i）向燕麦中加水; 和（ii）使步骤（i）的湿燕麦产品经受足够的温度和压力一段合适的时间以使燕麦完全和均匀凝胶化。