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公开(公告)号:US20060051469A1
公开(公告)日:2006-03-09
申请号:US11263239
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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.
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2.
公开(公告)号:US20060051470A1
公开(公告)日:2006-03-09
申请号:US11263295
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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。
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公开(公告)号:US20060057260A1
公开(公告)日:2006-03-16
申请号:US11262578
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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.
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公开(公告)号:US20060051471A1
公开(公告)日:2006-03-09
申请号:US11263400
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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.
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公开(公告)号:US20060034982A1
公开(公告)日:2006-02-16
申请号:US11263060
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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.
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公开(公告)号:US20060051468A1
公开(公告)日:2006-03-09
申请号:US11263237
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
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.
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公开(公告)号:US20070178219A1
公开(公告)日:2007-08-02
申请号:US11624476
申请日:2007-01-18
申请人: Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Henry Leung , Wu Li , Michael Topor
发明人: Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Henry Leung , Wu Li , Michael Topor
IPC分类号: A23L1/216
CPC分类号: A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/20 , A23L5/32 , A23L7/10 , A23L19/00 , A23L19/12 , A23L19/18 , C11B5/00 , C11B5/005 , C11B5/0085
摘要: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.
摘要翻译: 具有天冬酰胺的细胞壁被一种或多种细胞弱化机制削弱,以允许在烹饪之前将一种或多种丙烯酰胺还原剂渗入细胞壁以减少丙烯酰胺的形成。 本文公开的方法特别适用于切片的食品如切片马铃薯。 或者,该机理可以应用于非切片食品,例如可可豆和焙炒咖啡豆。 细胞弱化机制可以包括微波能量,超声能量,脉冲或恒定压力差,细胞弱化酶和石灰。
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8.
公开(公告)号:US20070292589A1
公开(公告)日:2007-12-20
申请号:US11832076
申请日:2007-08-01
申请人: Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人: Vincent Elder , John Fulcher , Henry Leung , Michael Topor
摘要: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
摘要翻译: 在制造的热加工的快餐食品中,在食品配方中添加一组氨基酸中的一种可抑制热处理过程中丙烯酰胺的形成。 氨基酸可以来自半胱氨酸,赖氨酸,甘氨酸,组氨酸,丙氨酸,甲硫氨酸,谷氨酸,天冬氨酸,脯氨酸,苯丙氨酸,缬氨酸和精氨酸的组,并且可以是市售氨基酸或游离形式的 食物添加成分。 可以在混合阶段将氨基酸加入制造的食品中,或将生食料暴露于含有氨基酸添加剂浓度的溶液中。
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公开(公告)号:US20070141225A1
公开(公告)日:2007-06-21
申请号:US11624496
申请日:2007-01-18
申请人: Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人: Vincent Elder , John Fulcher , Henry Leung , Michael Topor
IPC分类号: A21D2/00
CPC分类号: C11B5/0085 , A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/25 , A23L5/27 , A23L7/13 , A23L19/18 , C11B5/00 , C11B5/005
摘要: A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product.
摘要翻译: 在烹饪之前将两种或更多种丙烯酰胺还原剂的组合加入到制成的食物中,以减少丙烯酰胺的形成。 制成的食品可以是例如玉米片或马铃薯片。 或者,可以在烹饪之前将热加工食品,例如来自切片马铃薯的马铃薯碎片与具有两种或更多种丙烯酰胺还原剂的溶液接触。 丙烯酰胺还原剂可以包括天冬酰胺酶,二价和三价阳离子,以及各种氨基酸和游离硫醇。 丙烯酰胺还原剂可以在研磨,干燥混合,湿混合或其他混合物中加入,使得试剂存在于整个食品中。
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10.
公开(公告)号:US20070141226A1
公开(公告)日:2007-06-21
申请号:US11627748
申请日:2007-01-26
申请人: Vincent Elder , John Fulcher , Henry Leung , Rayford Smith , Michael Topor
发明人: Vincent Elder , John Fulcher , Henry Leung , Rayford Smith , Michael Topor
IPC分类号: A23L1/216
摘要: A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.
摘要翻译: 一种减少热加工食品中丙烯酰胺含量的方法。 在一个方面,该方法涉及提供一种具有天冬酰胺的脱水食品,将溶液中的食品再水化,并对食品进行热处理。 一方面,该方法包括提供具有天冬酰胺的脱水食品,并在具有丙烯酰胺还原剂的溶液中将食品再水合。
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