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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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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: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: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:US20060088633A1
公开(公告)日:2006-04-27
申请号:US10973567
申请日:2004-10-26
申请人: Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
发明人: Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
摘要: A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation.
摘要翻译: 公开了一种新颖的改进方法和装置,用于生产基于未干燥芯片的总重量的小于30重量%的油的低油土豆片产品。 该过程需要将芯片与盐水溶液接触,对芯片进行油炸,同时在单个操作中同时用过热蒸汽使芯片脱水和脱油。
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公开(公告)号:US20060019009A1
公开(公告)日:2006-01-26
申请号:US10899263
申请日:2004-07-26
申请人: Lewis Keller , Richard Lai , Jason Niermann , V.N. Rao , James Stalder
发明人: Lewis Keller , Richard Lai , Jason Niermann , V.N. Rao , James Stalder
IPC分类号: A23L1/00
摘要: A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that maximize volumetric expansion and the set operating conditions and keep texture, color, and flavor acceptable. The puffed snack is then dried and seasoned. There are minimal off-flavors in the product.
摘要翻译: 制备低碳水化合物高蛋白质膨化零食食品的方法。 将包含大豆分离物,大豆浓缩物,玉米粉和水的成分引入挤出物中。 成分以高比机械能通过模头孔挤出。 已经确定成分配方范围,其最大化体积膨胀和设定的操作条件并保持质地,颜色和风味可接受。 然后将膨化的小吃干燥并调味。 产品中有极少的异味。
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公开(公告)号:US20060003071A1
公开(公告)日:2006-01-05
申请号:US10884216
申请日:2004-07-02
申请人: Pierre Faa , James Stalder
发明人: Pierre Faa , James Stalder
IPC分类号: A21D10/00
CPC分类号: A21D2/188 , A21D2/266 , A21D13/047 , A21D13/40
摘要: A method for making a low carbohydrate, high protein corn tortilla-like snack food product. Ingredients comprising soy isolate, soy concentrate, fiber, corn masa, and water are combined to make a dough. The dough can then be cooked either by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.
摘要翻译: 一种制备低碳水化合物,高蛋白玉米玉米饼状休闲食品的方法。 将包含大豆分离物,大豆浓缩物,纤维,玉米泥浆和水的成分合并以制成面团。 然后可以通过油炸或烘烤来烹饪面团,并经过调味以制成低碳水化合物玉米饼饼状的零食。
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