JP2010521187A5 - - Google Patents
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- Publication number
- JP2010521187A5 JP2010521187A5 JP2009554005A JP2009554005A JP2010521187A5 JP 2010521187 A5 JP2010521187 A5 JP 2010521187A5 JP 2009554005 A JP2009554005 A JP 2009554005A JP 2009554005 A JP2009554005 A JP 2009554005A JP 2010521187 A5 JP2010521187 A5 JP 2010521187A5
- Authority
- JP
- Japan
- Prior art keywords
- composition
- composition comprises
- sapp
- weight
- lactic acid
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- GYQBBRRVRKFJRG-UHFFFAOYSA-L Disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 4
- 240000001016 Solanum tuberosum Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 claims 4
- 101700086666 SAPP Proteins 0.000 claims 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 3
- 239000004310 lactic acid Substances 0.000 claims 3
- 235000014655 lactic acid Nutrition 0.000 claims 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims 2
- 229910001424 calcium ion Inorganic materials 0.000 claims 2
- 238000010411 cooking Methods 0.000 claims 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L Calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims 1
- 229960002401 calcium lactate Drugs 0.000 claims 1
- 239000001527 calcium lactate Substances 0.000 claims 1
- 235000011086 calcium lactate Nutrition 0.000 claims 1
- 235000012015 potatoes Nutrition 0.000 claims 1
Claims (12)
- ジャガイモ食品製品における調理後黒変を防ぎ又は減少する為の方法であって、湯通しされたジャガイモ食品製品を、乳酸を含む組成物と接触させることにより、処理されたジャガイモ食品製品を形成することを含む上記方法。
- 該乳酸が、該組成物の０．１〜５重量％で存在する、請求項１に記載の方法。
- 該組成物がカルシウムイオンを含む、請求項１又は２に記載の方法。
- 該組成物が乳酸カルシウムを含む、請求項３に記載の方法。
- 該組成物が酸性ピロリン酸二ナトリウム（ＳＡＰＰ）を含む、請求項１又は２に記載の方法。
- 該組成物がＳＡＰＰを含む、請求項３に記載の方法。
- 該カルシウムイオンが該組成物の最大で０．４重量％である、請求項３に記載の方法。
- 該ＳＡＰＰの量が、０．１〜１重量％の濃度である、請求項５又は６に記載の方法。
- 該組成物のｐＨが、４．０より小さい、請求項１〜８のいずれか１項に記載の方法。
- 前記方法が、予備フライされたジャガイモ食品製品における調理後黒変を防ぎ又は減少する為の方法である、請求項１〜９のいずれか１項に記載の方法。
- 該乳酸が、該組成物の０．３〜１．５重量％で存在する、請求項１〜１０のいずれか１項に記載の方法。
- 該組成物のｐＨが、３．５より小さい、請求項１〜１１のいずれか１項に記載の方法。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07104703A EP1974613A1 (en) | 2007-03-22 | 2007-03-22 | Process for preventing or reducing after-cooking darkening in potatos |
| EP07105810 | 2007-04-05 | ||
| PCT/EP2008/052993 WO2008113739A1 (en) | 2007-03-22 | 2008-03-13 | Process for preventing or reducing after-cooking darkening in potatos |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2010521187A JP2010521187A (ja) | 2010-06-24 |
| JP2010521187A5 true JP2010521187A5 (ja) | 2011-04-21 |
Family
ID=39363965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009554005A Pending JP2010521187A (ja) | 2007-03-22 | 2008-03-13 | ジャガイモにおける調理後黒変を防ぎ又は減少する方法 |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20080233266A1 (ja) |
| EP (1) | EP2124582B1 (ja) |
| JP (1) | JP2010521187A (ja) |
| BR (1) | BRPI0808964A8 (ja) |
| ES (1) | ES2561589T3 (ja) |
| PL (1) | PL2124582T3 (ja) |
| WO (1) | WO2008113739A1 (ja) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011004611A (ja) * | 2009-06-23 | 2011-01-13 | Chube Univ | 食用サボテンの処理方法、食用サボテン及び食用サボテン添加食品 |
| EP2700323B1 (en) * | 2012-08-20 | 2020-07-22 | Purac Biochem N.V. | Beverage product containing anthocyanins and method for the preparation thereof |
| CN102813159A (zh) * | 2012-09-17 | 2012-12-12 | 江南大学 | 一种利用复合护色和低温预煮技术制备甘薯全粉的方法 |
| US9220286B2 (en) * | 2012-12-03 | 2015-12-29 | Board Of Trustees Of The University Of Arkansas | Frozen dessert compositions and methods of preparation thereof |
| WO2014191963A1 (en) * | 2013-05-31 | 2014-12-04 | Koninklijke Philips N.V. | Method and apparatus for reducing acrylamide content in food |
| US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
| US11839225B2 (en) | 2021-07-14 | 2023-12-12 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2212461A (en) * | 1939-05-17 | 1940-08-20 | Continental Can Co | Process of preparing french fried potatoes |
| US2893878A (en) * | 1956-06-11 | 1959-07-07 | Simon Morris | Process for retarding non-enzymatic browning of potatoes |
| US2894843A (en) * | 1956-09-13 | 1959-07-14 | George J Malecki | Preservation of comestibles with suspensions |
| US2987401A (en) * | 1957-12-11 | 1961-06-06 | Carter D Johnston | Composition and method for inhibiting discoloration of cut organic materials |
| US3051578A (en) * | 1960-03-31 | 1962-08-28 | Johnson & Son Inc S C | Composition and process for treating potatoes |
| US3063849A (en) * | 1960-10-17 | 1962-11-13 | Int Minerals & Chem Corp | Method of producing dehydrated cooked potatoes |
| US3424591A (en) * | 1965-06-09 | 1969-01-28 | Dow Chemical Co | Hydrocolloid surface treatment to yield french fried potato products |
| US4911940A (en) * | 1986-12-05 | 1990-03-27 | Pepperidge Farm, Incorporated | Food treatment |
| US4818549A (en) * | 1986-12-05 | 1989-04-04 | Pepperidge Farm, Incorporated | Preservative method and preserved fruit or vegetable product, using citric acid, sodium and calcium chloride-containing preservative composition |
| US4948609A (en) * | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
| CA2073670C (en) * | 1992-06-11 | 1996-10-29 | Giuseppe Mazza | Process for controlling after-cooking darkening in par-fried french fried potatoes |
| US5302410A (en) * | 1993-07-12 | 1994-04-12 | Nestec S.A. | Process for producing frozen par-fried potato strips |
| US5750165A (en) * | 1996-04-16 | 1998-05-12 | Erway; Dale E. | Method of preparing a refrigerated potato product |
| US7087553B2 (en) * | 2002-02-05 | 2006-08-08 | Fredricka Riordan | Soil fumigant, herbicide, larvacide, ovacide and fungicide |
| US6953597B2 (en) * | 2002-07-31 | 2005-10-11 | Irving Pulp And Paper, Ltd. | Batter coating for potato pieces |
| FR2845247A1 (fr) * | 2002-10-02 | 2004-04-09 | Intersnack Knabber Geback Gmbh | Preparation et utilisation d'acide chlorogenique de pommes de terre |
-
2008
- 2008-03-13 ES ES08717737.4T patent/ES2561589T3/es active Active
- 2008-03-13 BR BRPI0808964A patent/BRPI0808964A8/pt not_active Application Discontinuation
- 2008-03-13 US US12/076,071 patent/US20080233266A1/en not_active Abandoned
- 2008-03-13 WO PCT/EP2008/052993 patent/WO2008113739A1/en active Application Filing
- 2008-03-13 JP JP2009554005A patent/JP2010521187A/ja active Pending
- 2008-03-13 PL PL08717737T patent/PL2124582T3/pl unknown
- 2008-03-13 EP EP08717737.4A patent/EP2124582B1/en active Active
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