AR058935A1 - Metodos para reducir la asparagina en un componente alimenticio de masa utilizando la actividad de agua - Google Patents
Metodos para reducir la asparagina en un componente alimenticio de masa utilizando la actividad de aguaInfo
- Publication number
- AR058935A1 AR058935A1 ARP070100058A ARP070100058A AR058935A1 AR 058935 A1 AR058935 A1 AR 058935A1 AR P070100058 A ARP070100058 A AR P070100058A AR P070100058 A ARP070100058 A AR P070100058A AR 058935 A1 AR058935 A1 AR 058935A1
- Authority
- AR
- Argentina
- Prior art keywords
- methods
- food component
- asparagine
- reduce
- water activity
- Prior art date
Links
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Se proveen métodos para reducir el nivel de asparagina en un componente alimenticio de masa que contiene asparagina; los métodos comprenden proveer una enzima reductora de asparagina en combinacion con por lo menos un componente alimenticio de masa que contiene asparagina en un medio, caracterizado porque la actividad de agua del medio es mayor que aproximadamente 0,85, con preferencia, mayor que aproximadamente 0,90. Los métodos para reducir el nivel de acrilamida en un producto alimenticio a base de masa emplean un componente alimenticio de masa en el cual se ha reducido el nivel de asparagina para proveer productos alimenticios a base de masa con niveles reducidos de acrilamida.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US75650906P | 2006-01-05 | 2006-01-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR058935A1 true AR058935A1 (es) | 2008-03-05 |
Family
ID=37950593
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP070100058A AR058935A1 (es) | 2006-01-05 | 2007-01-05 | Metodos para reducir la asparagina en un componente alimenticio de masa utilizando la actividad de agua |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP1968389B1 (es) |
JP (1) | JP2009521947A (es) |
CN (1) | CN101365340B (es) |
AR (1) | AR058935A1 (es) |
AU (1) | AU2007203950B2 (es) |
CA (1) | CA2636220C (es) |
ES (1) | ES2685441T3 (es) |
WO (1) | WO2007077545A1 (es) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2174556A1 (en) * | 2008-10-10 | 2010-04-14 | Nestec S.A. | Method for reducing acrylamide |
CN103535667A (zh) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | 一种麦香薯条及其制备方法 |
EP3197291A1 (en) * | 2014-07-04 | 2017-08-02 | West Systems S.r.l | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
CN107259358A (zh) * | 2017-08-04 | 2017-10-20 | 安徽红云食品有限公司 | 一种膨化蟹酥高蛋白米饼的加工方法 |
SK9269Y1 (sk) | 2019-12-30 | 2021-08-11 | Národné Poľnohospodárske A Potravinárske Centrum | Spôsob výroby pufovaných produktov so zníženým obsahom akrylamidu |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1160407A (ja) * | 1997-08-19 | 1999-03-02 | Karante:Kk | 水和剤 |
WO2003049545A1 (en) * | 2001-12-13 | 2003-06-19 | Techcom International Inc. | High protein, low carbohydrate dough and bread products, and method for making same |
US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
DK1553848T3 (da) * | 2002-10-11 | 2008-01-21 | Novozymes As | Fremgangsmåde til fremstilling af et varmebehandlet produkt |
US20040101607A1 (en) * | 2002-11-22 | 2004-05-27 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
CN100569101C (zh) * | 2002-12-19 | 2009-12-16 | 帝斯曼知识产权资产管理有限公司 | 新颖的食物制造方法 |
US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
US20090098248A1 (en) * | 2005-05-31 | 2009-04-16 | Lex De Boer | Novel Process for Enzymatic Acrylamide Reduction in Food Products |
-
2007
- 2007-01-05 WO PCT/IB2007/050042 patent/WO2007077545A1/en active Application Filing
- 2007-01-05 JP JP2008549095A patent/JP2009521947A/ja active Pending
- 2007-01-05 CN CN2007800019186A patent/CN101365340B/zh active Active
- 2007-01-05 ES ES07700549.4T patent/ES2685441T3/es active Active
- 2007-01-05 EP EP07700549.4A patent/EP1968389B1/en active Active
- 2007-01-05 AU AU2007203950A patent/AU2007203950B2/en active Active
- 2007-01-05 CA CA2636220A patent/CA2636220C/en active Active
- 2007-01-05 AR ARP070100058A patent/AR058935A1/es active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
JP2009521947A (ja) | 2009-06-11 |
EP1968389A1 (en) | 2008-09-17 |
WO2007077545A1 (en) | 2007-07-12 |
EP1968389B1 (en) | 2018-06-13 |
CA2636220A1 (en) | 2007-07-12 |
AU2007203950A1 (en) | 2007-07-12 |
CN101365340B (zh) | 2012-10-10 |
AU2007203950B2 (en) | 2011-10-13 |
CA2636220C (en) | 2012-11-13 |
CN101365340A (zh) | 2009-02-11 |
ES2685441T3 (es) | 2018-10-09 |
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Legal Events
Date | Code | Title | Description |
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FG | Grant, registration |