ATE447335T1 - Verfahren zur verminderung von acrylamid in lebensmitteln, wobei reduzierende zuckern sind vermindert - Google Patents

Verfahren zur verminderung von acrylamid in lebensmitteln, wobei reduzierende zuckern sind vermindert

Info

Publication number
ATE447335T1
ATE447335T1 AT04755166T AT04755166T ATE447335T1 AT E447335 T1 ATE447335 T1 AT E447335T1 AT 04755166 T AT04755166 T AT 04755166T AT 04755166 T AT04755166 T AT 04755166T AT E447335 T1 ATE447335 T1 AT E447335T1
Authority
AT
Austria
Prior art keywords
reducing
acrylamide
reduced
reducing sugar
foods
Prior art date
Application number
AT04755166T
Other languages
English (en)
Inventor
John Howie
Peter Lin
David Zyzak
Richard Schafermeyer
Original Assignee
Procter & Gamble
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
Application filed by Procter & Gamble filed Critical Procter & Gamble
Application granted granted Critical
Publication of ATE447335T1 publication Critical patent/ATE447335T1/de

Links

Classifications

    • 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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
AT04755166T 2003-06-25 2004-06-14 Verfahren zur verminderung von acrylamid in lebensmitteln, wobei reduzierende zuckern sind vermindert ATE447335T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/603,978 US6989167B2 (en) 2003-06-25 2003-06-25 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
PCT/US2004/018826 WO2005004629A1 (en) 2003-06-25 2004-06-14 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Publications (1)

Publication Number Publication Date
ATE447335T1 true ATE447335T1 (de) 2009-11-15

Family

ID=33539849

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04755166T ATE447335T1 (de) 2003-06-25 2004-06-14 Verfahren zur verminderung von acrylamid in lebensmitteln, wobei reduzierende zuckern sind vermindert

Country Status (14)

Country Link
US (1) US6989167B2 (de)
EP (1) EP1641353B1 (de)
JP (1) JP2007523620A (de)
KR (1) KR100848519B1 (de)
CN (2) CN1829450A (de)
AT (1) ATE447335T1 (de)
AU (1) AU2004255163B2 (de)
BR (1) BRPI0411932B1 (de)
CA (1) CA2530294C (de)
DE (1) DE602004023945D1 (de)
DK (1) DK1641353T3 (de)
ES (1) ES2335500T3 (de)
NZ (1) NZ544541A (de)
WO (1) WO2005004629A1 (de)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
BRPI0317298B1 (pt) 2002-12-19 2017-06-13 Dsm Ip Assets B.V. Methods for the preparation of polynucleotyde, vector and asparaginase, processed host cells, use of asparaginase and foodstuff process for production of food product, vetor heterólogo, methods for preparation of polynucleotyde, vector and asparaginase, processed host cells, use of asparaginase and food product
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20070275153A1 (en) * 2004-02-06 2007-11-29 Somsen Dirk J Selective Withdrawal of Reducing Sugars During Blanching
US20100034955A1 (en) * 2004-10-18 2010-02-11 Gregory Shannon Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil
US20060083832A1 (en) * 2004-10-18 2006-04-20 Gregory Shannon Reducing acrylamide in fried food
US8445048B2 (en) * 2005-05-20 2013-05-21 David Rogers Process of manufacturing rapid reconstitution root vegetable products
US20070074304A1 (en) * 2005-09-20 2007-03-29 Caius Rommens Low acrylamide foods
RU2429716C2 (ru) * 2006-03-21 2011-09-27 Маккейн Фудс Лимитед Композиции и способы для модификации поверхности пищевых продуктов из корнеплодов
ITPD20060332A1 (it) * 2006-09-07 2008-03-08 Univ Degli Studi Udine Processo per la rimozione di acrilammide da alimenti
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
MX2010004553A (es) * 2007-10-25 2010-07-06 Heinz Co H J Método para hacer papas machacables.
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
US20100080872A1 (en) * 2008-10-01 2010-04-01 J. R. Simplot Company Low acrylamide french fry and preparation 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
EP2945488B1 (de) 2013-01-18 2018-04-25 Gokmen, Vural Verfahren zur herstellung von acrylamidfreien backwaren
CN104273474A (zh) * 2014-10-31 2015-01-14 山东农业大学 一种低丙烯酰胺保健薯条及其制备方法
EP3355700A4 (de) * 2015-10-01 2019-08-21 G. Nofar Food Agencies Ltd Getrocknete fritten
US10721949B2 (en) 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products
JP7238388B2 (ja) * 2018-12-21 2023-03-14 味の素株式会社 サラダの製造方法
KR102264417B1 (ko) * 2020-11-27 2021-06-14 주식회사 움집감자 감자볼 제조방법 및 그에 의해 제조된 감자볼

Family Cites Families (35)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2490431A (en) * 1946-07-19 1949-12-06 Research Corp Dehydrating process for starchy vegetables, fruits, and the like
US2704257A (en) * 1952-10-01 1955-03-15 Process Millers Inc Method of producing corn tortilla flour
US2780552A (en) * 1954-04-01 1957-02-05 Jr Miles J Willard Dehydration of cooked potato
US2759832A (en) * 1954-11-15 1956-08-21 Jr James Cording Drum drying of cooked mashed potatoes
US2905559A (en) * 1958-11-13 1959-09-22 Little Inc A Process for preparing a corn chip product
US3085020A (en) * 1960-08-18 1963-04-09 Gen Foods Corp Method of making a french fried potato product
US3369908A (en) * 1965-04-02 1968-02-20 Roberto M. Gonzalez Process for producing tortilla flour
US3690895A (en) * 1969-09-05 1972-09-12 Pet Inc Process for preparing folded food chips
US3987210A (en) * 1969-11-04 1976-10-19 A. E. Staley Manufacturing Company Method for producing french fried potatoes
US3998975A (en) * 1970-08-07 1976-12-21 The Procter & Gamble Company Potato chip products and process for making same
US3917866A (en) * 1971-06-30 1975-11-04 Procter & Gamble Decreasing the retrograded starch level and increasing the rehydration rate of dehydrated potato granules
US4210594A (en) * 1977-12-08 1980-07-01 The Procter & Gamble Company Process for separating esters of fatty acids
CA2023885C (en) * 1989-09-22 1996-02-27 Richard Worthington Lodge Low fat fried snack
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
EP0468731A1 (de) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Zusammensetzung für Brotverbesserung und Verfahren zur Herstellung von Brot
US5075118A (en) * 1990-09-28 1991-12-24 Wm. Wrigley Jr. Company Method for making sugarless xylitol containing chewing gum
KR100243552B1 (ko) * 1990-11-21 2000-03-02 마이클 비. 키한 저 오일 함량의 식품 조성물 및 그의 제조방법
WO1994010206A1 (en) * 1992-10-26 1994-05-11 THE GOVERNMENT OF THE UNITED STATES OF AMERICA, as represented by THE SECRETARY OF THE DEPARTMENT OFHEALTH AND HUMAN SERVICES Intrinsic inhibitors of aldose reductase
US5356646A (en) * 1992-12-07 1994-10-18 Simic Glavaski Branimir Electron source cooking method
US5464642A (en) * 1993-08-16 1995-11-07 The Procter & Gamble Company Process for making reduced-fat fried snacks with lighter, more expanded snack structures
US5558886A (en) * 1993-10-21 1996-09-24 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Extrusion apparatus for the preparation of instant fresh corn dough or masa
ATE186177T1 (de) 1994-07-08 1999-11-15 Procter & Gamble Verfahren zur herstellung verbesserter wellenförmiger imbiss-chips
DE69738725D1 (de) * 1996-07-01 2008-07-03 Procter & Gamble Teig enthaltend getrocknete Kartoffelflocken und Verfahren zur Herstellung eines Snackproduktes mit diesen Kartoffelflocken
DE69816846T2 (de) * 1997-10-20 2004-05-13 The Procter & Gamble Co., Cincinnati Teigzusammensetzungen die dehydratisierte kartoffel "flanule" enthalten
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
US6068873A (en) * 1998-08-20 2000-05-30 Cargill, Incorporated Process for the production of masa flour
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
US20020018838A1 (en) 2000-05-27 2002-02-14 Zimmerman Stephen Paul Tortilla chips with controlled surface bubbling
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
US6528768B1 (en) * 2001-10-26 2003-03-04 Branimir Simic-Glavaski Electron source for food treating apparatus and method
AU2003237576A1 (en) 2002-07-02 2004-01-23 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
AU2003276613A1 (en) * 2002-10-30 2004-05-25 Danisco A/S A method of preventing acrylamide formation in a foodstuff
AU2003279371C1 (en) * 2002-11-08 2010-10-14 Bayer Intellectual Property Gmbh Process for reducing the acrylamide content of heat-treated foods

Also Published As

Publication number Publication date
EP1641353B1 (de) 2009-11-04
CA2530294C (en) 2011-10-18
AU2004255163B2 (en) 2008-08-28
DE602004023945D1 (de) 2009-12-17
EP1641353A1 (de) 2006-04-05
ES2335500T3 (es) 2010-03-29
BRPI0411932A (pt) 2006-08-15
US6989167B2 (en) 2006-01-24
NZ544541A (en) 2009-02-28
BRPI0411932B1 (pt) 2014-07-15
KR100848519B1 (ko) 2008-07-25
KR20060027815A (ko) 2006-03-28
CN1829450A (zh) 2006-09-06
WO2005004629A1 (en) 2005-01-20
US20040265432A1 (en) 2004-12-30
CA2530294A1 (en) 2005-01-20
CN101485405A (zh) 2009-07-22
JP2007523620A (ja) 2007-08-23
DK1641353T3 (da) 2010-03-22
CN101485405B (zh) 2011-10-05
AU2004255163A1 (en) 2005-01-20

Similar Documents

Publication Publication Date Title
ATE447335T1 (de) Verfahren zur verminderung von acrylamid in lebensmitteln, wobei reduzierende zuckern sind vermindert
DE60334483D1 (de) Verfahren zur senkung des acrylamidgehalts von lebensmitteln, lebensmittel mit niedrigem acrylamidgehalt
HK1089055A1 (en) Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide
CY1118364T1 (el) Μεθοδοι παραγωγης προϊοντων τροφιμων τυπου σνακ και προϊοντα που παραγονται με αυτες
WO2004037007A3 (en) Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
WO2004030468A3 (en) Novel food production process
MY148140A (en) A processed meat product or a fish paste product and method for producing the same
PL375954A1 (en) Method for reducing acrylamide in foods,foods having reduced levels of acrylamide, and article of commerce
DE60327422D1 (de) Verfahren zur stabilisierung von ubichinol in lebensmitteln
WO2007059262A3 (en) Process for improving water holding capacity and tenderness in cooked protein food products
FI20020265A (fi) Elintarvike
ATE324799T1 (de) Verfahren zur stabilisierung von flüssigen nahrungsprodukten und stabilisierte nahrungsprodukte
DE60022885D1 (de) Verfahren zur mürbmachen von fleisch
DE60221970D1 (de) Nahrungsmittelzusatz
DE60222405D1 (de) Verfahren zur verbesserung von proteinprodukten
WO2006086770A3 (en) Customized nutrients for weight reduction, control and behavior modification
ATE389331T1 (de) Frühstückszerealien mit verringertem durchweichen und verfahren zum verringern des durchweichens von frühstückszerealien
RS80304A (en) Food additive
TW200516460A (en) Method of marketing or promoting consumer goods
ZA200501591B (en) Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce.
DE60104314D1 (de) Vorrichtung zum aufwärmen von nahrungsmitteln insbesondere von pizza
ATE306198T1 (de) Verfahren zur lebensmitteltechnischen gewinnung von kartoffelsaft-produkten
PL357784A1 (en) Method of making consumer goods available in the shop, particularly food products and shop facility
UA34100A (uk) Спосіб визначення стабільності м'ясних емульсій

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties