ATE439048T1 - Prozess zur verminderung des acrylamidgehaltes von hitzebehandelten lebensmitteln - Google Patents

Prozess zur verminderung des acrylamidgehaltes von hitzebehandelten lebensmitteln

Info

Publication number
ATE439048T1
ATE439048T1 AT03772318T AT03772318T ATE439048T1 AT E439048 T1 ATE439048 T1 AT E439048T1 AT 03772318 T AT03772318 T AT 03772318T AT 03772318 T AT03772318 T AT 03772318T AT E439048 T1 ATE439048 T1 AT E439048T1
Authority
AT
Austria
Prior art keywords
heat
reducing
acrylamide content
treated foods
treated
Prior art date
Application number
AT03772318T
Other languages
English (en)
Inventor
Stephan Soyka
Claus Frohberg
Martin Quanz
Bernd Essigmann
Original Assignee
Bayer Cropscience Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32314723&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE439048(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Bayer Cropscience Ag filed Critical Bayer Cropscience Ag
Application granted granted Critical
Publication of ATE439048T1 publication Critical patent/ATE439048T1/de

Links

Classifications

    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
AT03772318T 2002-11-08 2003-11-07 Prozess zur verminderung des acrylamidgehaltes von hitzebehandelten lebensmitteln ATE439048T1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP02025008 2002-11-08
EP03003235 2003-02-21
EP03090151 2003-05-21
PCT/EP2003/012476 WO2004040999A1 (en) 2002-11-08 2003-11-07 Process for reducing the acrylamide content of heat-treated foods

Publications (1)

Publication Number Publication Date
ATE439048T1 true ATE439048T1 (de) 2009-08-15

Family

ID=32314723

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03772318T ATE439048T1 (de) 2002-11-08 2003-11-07 Prozess zur verminderung des acrylamidgehaltes von hitzebehandelten lebensmitteln

Country Status (9)

Country Link
US (2) US20060233930A1 (de)
EP (1) EP1562444B2 (de)
JP (1) JP4699898B2 (de)
AT (1) ATE439048T1 (de)
AU (1) AU2003279371C1 (de)
CA (1) CA2497791C (de)
DE (1) DE60328816D1 (de)
DK (1) DK1562444T4 (de)
WO (1) WO2004040999A1 (de)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102978236B (zh) 2002-02-20 2015-09-09 J·R·西姆普罗特公司 精确育种
US7534934B2 (en) 2002-02-20 2009-05-19 J.R. Simplot Company Precise breeding
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
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
CN101389755B (zh) * 2004-09-24 2014-06-11 J.R.西姆普罗特公司 基因沉默
CN1313036C (zh) * 2005-03-21 2007-05-02 浙江大学 竹叶提取物作为热加工食品中丙烯酰胺抑制剂的应用
CN104894159A (zh) * 2005-09-20 2015-09-09 J.R.西姆普罗特公司 低丙烯酰胺食品
AU2013200664B2 (en) * 2005-09-20 2015-04-30 J.R. Simplot Company Low acrylamide foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20090123626A1 (en) * 2007-09-28 2009-05-14 J.R. Simplot Company Reduced acrylamide plants and foods
US20110104345A1 (en) * 2007-11-20 2011-05-05 Frito-Lay North America, Inc. Method of reducing acrylamide by treating a food ingredient
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100199386A1 (en) * 2009-02-03 2010-08-05 Wisconsin Alumni Research Foundation Control of cold-induced sweetening and reduction of acrylamide levels in potato or sweet potato
BR112014031891A2 (pt) 2012-06-19 2017-08-01 Univ Minnesota direcionamento genético nas plantas utilizando vírus de dna
US20140137295A1 (en) * 2012-11-09 2014-05-15 J.R. Simplot Company Use of invertase silencing in potato to minimize chip and french fry losses from zebra chip and sugar ends
US9328352B2 (en) 2013-05-02 2016-05-03 J.R. Simplot Company Potato cultivar E12
US8889964B1 (en) 2014-06-17 2014-11-18 J.R. Simplot Company Potato cultivar W8
EP3157324A1 (de) 2014-06-17 2017-04-26 J.R. Simplot Company Kartoffelsorte w8
US9918441B2 (en) 2015-05-14 2018-03-20 J.R. Simplot Company Potato cultivar V11
AU2016335853A1 (en) 2015-10-08 2018-07-05 J.R. Simplot Company Potato cultivar Y9
CN108135235B (zh) 2015-10-08 2019-06-25 杰.尔.辛普洛公司 马铃薯栽培品种x17

Family Cites Families (10)

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Publication number Priority date Publication date Assignee Title
DE4220758A1 (de) * 1992-06-24 1994-01-05 Inst Genbiologische Forschung DNA-Sequenz und Plasmide zur Herstellung von Pflanzen mit veränderter Saccharose-Konzentration
GB9421287D0 (en) * 1994-10-21 1994-12-07 Danisco A method of reducing the level of sugar in an organism
AU715944B2 (en) * 1995-09-19 2000-02-10 Bayer Cropscience Aktiengesellschaft Plants which synthesize a modified starch, process for the production thereof and modified starch
KR20000065077A (ko) * 1996-04-29 2000-11-06 데이비드 엠 모이어 오븐-피니슁시딥-후라잉된조직을갖는냉동파-후라잉된감자스트립의제조방법
DE19836097A1 (de) * 1998-07-31 2000-02-03 Hoechst Schering Agrevo Gmbh Nukleinsäuremoleküle kodierend für eine alpha-Glukosidase, Pflanzen, die eine modifizierte Stärke synthetisieren, Verfahren zur Herstellung der Pflanzen, ihre Verwendung sowie die modifizierte Stärke
DE19836099A1 (de) * 1998-07-31 2000-02-03 Hoechst Schering Agrevo Gmbh Nukleinsäuremoleküle kodierend für eine ß-Amylase, Pflanzen, die eine modifizierte Stärke synthetisieren, Verfahren zur Herstellung der Pflanzen, ihre Verwendung sowie die modifizierte Stärke
ES2375034T3 (es) * 1998-08-19 2012-02-24 Advanced Technologies (Cambridge) Ltd. Una nueva secuencia de ácido nucleico dirigida a plastos, una nueva sucuencia beta-amilasa, un promotor sensible a estímulos y usos de los mismos.
AU773808B2 (en) * 1998-11-09 2004-06-10 Bayer Cropscience Aktiengesellschaft Nucleic acid molecules from rice and their use for the production of modified starch
JP2003509055A (ja) * 1999-09-15 2003-03-11 ビーエーエスエフ プランド サイエンス ゲーエムベーハー アミノ酸含有量が改変された植物およびその作製方法
US20060236426A1 (en) * 2001-04-25 2006-10-19 Jens Kossmann Nucleic acid molecules encoding starch degrading enzymes

Also Published As

Publication number Publication date
DK1562444T3 (da) 2009-11-09
EP1562444B2 (de) 2017-10-11
AU2003279371B2 (en) 2009-10-01
EP1562444A1 (de) 2005-08-17
US20120009307A1 (en) 2012-01-12
CA2497791A1 (en) 2004-05-21
JP2006505287A (ja) 2006-02-16
DK1562444T4 (en) 2018-01-15
EP1562444B1 (de) 2009-08-12
JP4699898B2 (ja) 2011-06-15
CA2497791C (en) 2014-07-08
DE60328816D1 (de) 2009-09-24
WO2004040999A1 (en) 2004-05-21
AU2003279371A1 (en) 2004-06-07
US20060233930A1 (en) 2006-10-19
AU2003279371C1 (en) 2010-10-14

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