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公开(公告)号：US08486475B2
公开(公告)日：2013-07-16
申请号：US10913002
申请日：2004-08-06
申请人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Cammiade Gruber , David Shang-Jie Chang
发明人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Cammiade Gruber , David Shang-Jie Chang
IPC分类号： A23L1/217
摘要： Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
摘要翻译： 具有约4RVU至约130RVU的峰值粘度的米粉组合物。 在一个实施方案中，米粉组合物具有约4RVU至约220RVU的最终粘度。 优选地，组合物的WAI为约2.6至约9.在优选的实施方案中，米粉组合物的峰值粘度为约55（WAI）-145。 组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。 由本发明的米粉组合物形成的优选面团是可成形和弹性的，并且由面团制成的制作的小吃具有期望的味道和质地特征。 用于优选制成的小吃的干混合物包含米粉组合物的约2％至约100％，优选约3％至约33％，最优选约4％至约17％。
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2.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07867529B2
公开(公告)日：2011-01-11
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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3.发明申请Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce 有权减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US20090191310A1
公开(公告)日：2009-07-30
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23L1/217
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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公开(公告)号：US07297358B2
公开(公告)日：2007-11-20
申请号：US10901755
申请日：2004-07-29
申请人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
发明人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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公开(公告)号：US07169436B2
公开(公告)日：2007-01-30
申请号：US09965113
申请日：2001-09-26
申请人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
发明人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
IPC分类号： A23L1/035
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了一种改进的乳化剂体系，其包含适合用于制备脱水淀粉成分的聚甘油酯，单甘油酯和卵磷脂。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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6.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07514113B2
公开(公告)日：2009-04-07
申请号：US11090570
申请日：2005-03-24
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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