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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：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：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：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：US20070141227A1
公开(公告)日：2007-06-21
申请号：US11627810
申请日：2007-01-26
申请人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
发明人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
IPC分类号： A23L1/216
摘要： A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
摘要翻译： 一种在热处理的食品中减少丙烯酰胺前体天冬酰胺的量的方法。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于将马铃薯饲料如含有天冬酰胺（丙烯酰胺前体）的土豆切片与浸出溶液接触以将马铃薯饲料中的天冬酰胺提取出来。 对浸出的土豆进行热处理将导致马铃薯产品具有比非浸出的热加工马铃薯产品更低水平的丙烯酰胺。
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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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9.发明申请公开(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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10.发明申请公开(公告)号：US20050064084A1
公开(公告)日：2005-03-24
申请号：US10929922
申请日：2004-08-30
申请人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
CPC分类号： A23L19/18 , A23L5/27 , A23L5/276 , A23L29/015 , A23L29/045 , A23V2002/00 , A23V2250/1578 , A23V2250/1582 , A23V2250/046 , A23V2250/032 , A23V2250/0616
摘要： A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.
摘要翻译： 在烹饪之前将两种或更多种试剂的组合加入到制成的食物中以减少丙烯酰胺的形成。 制成的食品可以是玉米芯片或马铃薯片。 所述试剂可以包括任何二价或三价阳离子或这些阳离子，酸或氨基酸的组合。 可以在研磨，干混，湿混合或其他混合物中加入试剂，使得试剂存在于整个食品中。 在优选的实施方案中，钙阳离子与磷酸，柠檬酸和/或半胱氨酸结合使用。 可以调节试剂的组合以便将成品中的丙烯酰胺形成降低到期望的水平，同时最终影响最终产品的质量和特性。
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