公开(公告)号：US09215886B2

公开(公告)日：2015-12-22

申请号：US12329227

申请日：2008-12-05

申请人： Ajay Rajeshwar Bhaskar ,  Michael Grant Topor

发明人： Ajay Rajeshwar Bhaskar ,  Michael Grant Topor

IPC分类号： A23L1/216 ,  A23L1/2165 ,  A23L1/015 ,  A23L1/09

CPC分类号： A23L1/2165 ,  A23L5/20 ,  A23L19/15 ,  A23L29/35

摘要： A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

摘要翻译： 一种制备具有与传统食品相当的感官特性的具有低丙烯酰胺含量的食品的方法。 使用含有低还原糖浓度的土豆制作土豆片。 将葡萄糖添加到低还原糖土豆片中以增加总还原糖浓度。

公开(公告)号：US20100080868A1

公开(公告)日：2010-04-01

申请号：US12238789

申请日：2008-09-26

申请人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

发明人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

IPC分类号： A23P1/12 ,  A23L1/216

CPC分类号： A23B7/02 ,  A23L19/13 ,  A23L19/15

摘要： A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.

摘要翻译： 一种脱水马铃薯产品的生产方法和含有脱水马铃薯产品的产品。 该方法包括将未煮熟的整个土豆浸泡以形成浆料。 然后任选地将所得浆液倾析以除去多余的液体。 然后将浆料煮熟以形成马铃薯糊。 然后将马铃薯糊状物冷却，这提供了逆行淀粉的机会以及降低糊状物的内聚性。 然后将醪液脱水形成脱水马铃薯产品。 在各种加工阶段，可以加入添加剂以调节最终食品的质地，粘合性，味道，颜色和形状保持性。 添加剂可以在其更容易被吸收的浆料阶段期间掺入。 此外，还可以加入减少不期望的膨化的添加剂。

公开(公告)号：US07393550B2

公开(公告)日：2008-07-01

申请号：US10371448

申请日：2003-02-21

申请人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

发明人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

IPC分类号： A23L1/01

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

摘要翻译： 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：US20110104345A1

公开(公告)日：2011-05-05

申请号：US12887301

申请日：2010-09-21

申请人： Ajay Rajeshwar BHASKAR ,  Amanda GRZEDA ,  Jennifer Bell RAYMOND ,  Michael Grant TOPOR ,  Thomas Anthony TREZZA

发明人： Ajay Rajeshwar BHASKAR ,  Amanda GRZEDA ,  Jennifer Bell RAYMOND ,  Michael Grant TOPOR ,  Thomas Anthony TREZZA

IPC分类号： A23L1/216 ,  A23B7/153

CPC分类号： A23B7/10 ,  A23B7/02 ,  A23B7/06 ,  A23L5/19 ,  A23L5/27 ,  A23L19/01 ,  A23L19/13 ,  A23L19/15 ,  A23L19/19

摘要： Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.

摘要翻译： 公开了一种制备低丙烯酰胺食品成分的方法。 当用本发明制成的经处理的食品成分粉末或薄片用于制备低水分，保存稳定的食品时，丙烯酰胺的含量将低于使用未经处理的食品成分粉末或薄片。 本发明旨在通过制造可干燥的泥浆来制备具有相对高水平还原糖的生食的脱水食品成分。 任选地，可以在滚筒干燥之前将丙烯酰胺还原剂加入到泥浆中，并将干燥的泥浆研磨成粉末。

公开(公告)号：US07763304B2

公开(公告)日：2010-07-27

申请号：US11262578

申请日：2005-10-31

申请人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

发明人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

IPC分类号： A23L1/01

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

摘要翻译： 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：USD488282S1

公开(公告)日：2004-04-13

申请号：US29178934

申请日：2003-04-02

申请人： David Lawrence Barry ,  Aline Teixeira Caixeta ,  Lori Ann Lippian ,  Michael Grant Topor

设计人： David Lawrence Barry ,  Aline Teixeira Caixeta ,  Lori Ann Lippian ,  Michael Grant Topor

公开(公告)号：US07820223B2

公开(公告)日：2010-10-26

申请号：US11942924

申请日：2007-11-20

申请人： Ajay Rajeshwar Bhaskar ,  Donald Vaughn Neel ,  Michael Grant Topor

发明人： Ajay Rajeshwar Bhaskar ,  Donald Vaughn Neel ,  Michael Grant Topor

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A23L19/13 ,  Y10S426/808

摘要： The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

摘要翻译： 本发明公开了具有类似于白薯片的轻质脆脆质感的片状，烘烤的甘薯片的制剂。 将成分与水和油混合以制成面团，然后将其切片并切成块。 这些碎片被烘烤以生产甘薯薯片。

公开(公告)号：US07763305B2

公开(公告)日：2010-07-27

申请号：US11263295

申请日：2005-10-31

申请人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

发明人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

IPC分类号： A23L1/01

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US08124160B2

公开(公告)日：2012-02-28

申请号：US11263060

申请日：2005-10-31

申请人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

发明人： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

摘要翻译： 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：US20100255167A1

公开(公告)日：2010-10-07

申请号：US12419796

申请日：2009-04-07

申请人： Wilfred Marcellien Bourg, JR. ,  Pravin Maganlal Desai ,  Bradley Scott Shepard ,  Michael Grant Topor ,  Gerald James Vogel

发明人： Wilfred Marcellien Bourg, JR. ,  Pravin Maganlal Desai ,  Bradley Scott Shepard ,  Michael Grant Topor ,  Gerald James Vogel

IPC分类号： A23L1/015

CPC分类号： A23L5/23

摘要： Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide.

摘要翻译： 公开了一种降低热加工食品中丙烯酰胺含量的方法。 一方面，丙烯酰胺首先在热加工的食品或食品成分中形成，随后从食品或食品成分中去除。 可以通过聚合丙烯酰胺，溶解丙烯酰胺和/或引起丙烯酰胺蒸发来除去丙烯酰胺。