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    Method for reducing acrylamide formation in thermally processed foods
    2.
    发明申请
    Method for reducing acrylamide formation in thermally processed foods 有权
    降低热加工食品中丙烯酰胺形成的方法

    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

    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。

    Method for Reducing Acrylamide Formation in Thermally Processed Foods
    8.
    发明申请
    Method for Reducing Acrylamide Formation in Thermally Processed Foods 审中-公开
    降低热处理食品中丙烯酰胺形成的方法

    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

    IPC分类号： A23L1/217 ,  A23L1/10 ,  A23L1/20 ,  A23L1/216

    CPC分类号： A23L19/19 ,  A23L5/27 ,  A23L7/13

    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。

    Method for Reducing Acrylamide Formation
    9.
    发明申请
    Method for Reducing Acrylamide Formation 审中-公开
    降低丙烯酰胺形成的方法

    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。