CO6140005A2 - Composiciones y metodos para la modificacion de superficie de productos de raiz vegetal - Google Patents

Composiciones y metodos para la modificacion de superficie de productos de raiz vegetal

Info

Publication number
CO6140005A2
CO6140005A2 CO08111559A CO08111559A CO6140005A2 CO 6140005 A2 CO6140005 A2 CO 6140005A2 CO 08111559 A CO08111559 A CO 08111559A CO 08111559 A CO08111559 A CO 08111559A CO 6140005 A2 CO6140005 A2 CO 6140005A2
Authority
CO
Colombia
Prior art keywords
enzyme
drying
contacting
plant root
root product
Prior art date
Application number
CO08111559A
Other languages
English (en)
Inventor
Michael Sahagian
Original Assignee
Mccain Foods Ltd
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 Mccain Foods Ltd filed Critical Mccain Foods Ltd
Publication of CO6140005A2 publication Critical patent/CO6140005A2/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/03—Drying raw potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • 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
    • 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
    • A23L5/20—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
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Solid Fuels And Fuel-Associated Substances (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

1.- Un método para modificar un producto de raíz vegetal comprende: poner en contacto la superficie del producto de raíz vegetal con una cantidad efectiva de enzima para poder modificar la superficie de la raíz vegetal; secar el producto de raíz vegetal mientras está en contacto su superficie con la enzima; en donde la etapa de poner en contacto y la etapa de secado son parcialmente concurrentes o completamente concurrentes.2.- El método de la reivindicación 1, en donde las etapas de poner en contacto y secar son parcialmente concurrentes.3.- El método de la reivindicación 1, en donde las etapas de poner en contacto y secar son completamente concurrentes.4.- El método de cualquiera de las reivindicaciones 1 a 3, en donde la enzima se pone en contacto con la superficie mediante recubrir con la enzima la superficie inmediatamente antes de, o durante, la etapa de secado.5.- El método de la reivindicación 4, en donde la etapa de recubrir comprende rociar la enzima sobre la superficie inmediatamente antes de, o durante, la etapa de secado.6.- El método de la reivindicación 5 en donde la etapa de rociado aplica la enzima al producto de raíz vegetal en menos de un segundo y la etapa de poner en contacto continúa luego del rociado.7.- El método de la reivindicaciones 1 a 3, en donde la enzima se pone en contacto con la superficie por inmersión inmediatamente antes de, o durante, la etapa de secado.8.- El método de cualquiera de las reivindicaciones 1 a 7, en donde la etapa de secado ocurre por secado con aire en un secador.9.- El método de cualquiera de las reivindicaciones 1 a 8, en donde la enzima comprende asparaginasa, glucosa oxudasa, lipasa o enzima pectolítica.
CO08111559A 2006-03-21 2008-10-20 Composiciones y metodos para la modificacion de superficie de productos de raiz vegetal CO6140005A2 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US78383806P 2006-03-21 2006-03-21

Publications (1)

Publication Number Publication Date
CO6140005A2 true CO6140005A2 (es) 2010-03-19

Family

ID=38521976

Family Applications (1)

Application Number Title Priority Date Filing Date
CO08111559A CO6140005A2 (es) 2006-03-21 2008-10-20 Composiciones y metodos para la modificacion de superficie de productos de raiz vegetal

Country Status (15)

Country Link
US (1) US20100040729A1 (es)
EP (1) EP2001309B8 (es)
JP (1) JP5143118B2 (es)
CN (1) CN101448412B (es)
AU (1) AU2007229230B2 (es)
BR (1) BRPI0709063B1 (es)
CA (1) CA2613624C (es)
CO (1) CO6140005A2 (es)
DK (1) DK2001309T3 (es)
ES (1) ES2649266T3 (es)
NZ (1) NZ571743A (es)
PL (1) PL2001309T3 (es)
RU (1) RU2429716C2 (es)
WO (1) WO2007106996A1 (es)
ZA (1) ZA200808652B (es)

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US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
PL2156222T3 (pl) 2007-04-20 2016-01-29 Essity Hygiene & Health Ab Sposób i system do kojarzenia wyrobu chłonnego z użytkownikiem
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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
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US20120100268A1 (en) * 2010-10-21 2012-04-26 Conagra Foods Rdm, Inc. Acrylamide mitigation and color management in a potato fry
WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
RU2631393C1 (ru) * 2017-01-09 2017-09-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ производства пищевых спиралевидных чипсов из клубней батата

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Also Published As

Publication number Publication date
JP2009529897A (ja) 2009-08-27
US20100040729A1 (en) 2010-02-18
NZ571743A (en) 2012-01-12
EP2001309B1 (en) 2017-10-18
RU2429716C2 (ru) 2011-09-27
JP5143118B2 (ja) 2013-02-13
CA2613624C (en) 2011-03-15
ES2649266T3 (es) 2018-01-11
CN101448412B (zh) 2016-05-04
WO2007106996A1 (en) 2007-09-27
AU2007229230B2 (en) 2013-02-28
BRPI0709063B1 (pt) 2018-01-16
BRPI0709063A2 (pt) 2011-06-21
CA2613624A1 (en) 2007-09-27
EP2001309B8 (en) 2017-11-22
CN101448412A (zh) 2009-06-03
ZA200808652B (en) 2013-03-27
DK2001309T3 (en) 2017-12-04
EP2001309A1 (en) 2008-12-17
EP2001309A4 (en) 2012-12-26
RU2008141714A (ru) 2010-04-27
AU2007229230A1 (en) 2007-09-27
WO2007106996B1 (en) 2007-11-15
PL2001309T3 (pl) 2018-05-30

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