RU2391000C2 - Способ получения термически обработанного пищевого продукта со сниженным содержанием акриламида - Google Patents

Способ получения термически обработанного пищевого продукта со сниженным содержанием акриламида Download PDF

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Publication number
RU2391000C2
RU2391000C2 RU2007130744/13A RU2007130744A RU2391000C2 RU 2391000 C2 RU2391000 C2 RU 2391000C2 RU 2007130744/13 A RU2007130744/13 A RU 2007130744/13A RU 2007130744 A RU2007130744 A RU 2007130744A RU 2391000 C2 RU2391000 C2 RU 2391000C2
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RU
Russia
Prior art keywords
reducing agent
free thiol
food product
cysteine
ascorbic acid
Prior art date
Application number
RU2007130744/13A
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English (en)
Russian (ru)
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RU2007130744A (ru
Inventor
Винсент Аллен ЭЛДЕР (US)
Винсент Аллен ЭЛДЕР
Original Assignee
Фрито-Лей Норс Америка, Инк.
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Publication of RU2007130744A publication Critical patent/RU2007130744A/ru
Application granted granted Critical
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0042—Preserving by using additives, e.g. anti-oxidants containing nitrogen
    • C11B5/005—Amines or imines
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts

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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
RU2007130744/13A 2005-01-11 2005-11-29 Способ получения термически обработанного пищевого продукта со сниженным содержанием акриламида RU2391000C2 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/033,364 US20050118322A1 (en) 2002-09-19 2005-01-11 Method for enhancing acrylamide decomposition
US11/033,364 2005-01-11

Publications (2)

Publication Number Publication Date
RU2007130744A RU2007130744A (ru) 2009-02-20
RU2391000C2 true RU2391000C2 (ru) 2010-06-10

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2007130744/13A RU2391000C2 (ru) 2005-01-11 2005-11-29 Способ получения термически обработанного пищевого продукта со сниженным содержанием акриламида

Country Status (14)

Country Link
US (1) US20050118322A1 (OSRAM)
EP (1) EP1838154A4 (OSRAM)
JP (1) JP2008521439A (OSRAM)
KR (1) KR100921599B1 (OSRAM)
CN (1) CN101098625A (OSRAM)
AU (1) AU2005324382B2 (OSRAM)
BR (1) BRPI0519318A2 (OSRAM)
CA (1) CA2588004C (OSRAM)
CL (1) CL2009001194A1 (OSRAM)
MX (1) MX2007008375A (OSRAM)
RU (1) RU2391000C2 (OSRAM)
TW (1) TW200628078A (OSRAM)
WO (1) WO2006076084A2 (OSRAM)
ZA (1) ZA200705278B (OSRAM)

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US20070141226A1 (en) * 2002-09-19 2007-06-21 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
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux 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
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20080166452A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a food material using cooling
US20080166450A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a dough food component using water activity
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
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
US20110017677A1 (en) * 2009-06-04 2011-01-27 Evans Thomas S Oil field water recycling system and method
US20120263825A1 (en) * 2009-11-25 2012-10-18 Basf Se Process for producing baked goods
WO2012047210A1 (en) * 2010-10-06 2012-04-12 Evans Thomas S Oil field water recycling system and method
CN105394655A (zh) * 2015-12-10 2016-03-16 云南农业大学 一种抑制马铃薯食品中丙烯酰胺形成的协同阻断方法
US10721949B2 (en) 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products
US20200131161A1 (en) 2017-03-16 2020-04-30 The Kitasato Institute Novel pochoniolide compound and use thereof
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US20050118322A1 (en) 2005-06-02
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WO2006076084A2 (en) 2006-07-20
TW200628078A (en) 2006-08-16
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CL2009001194A1 (es) 2009-09-04
CA2588004C (en) 2011-03-15
BRPI0519318A2 (pt) 2009-01-13
AU2005324382B2 (en) 2009-08-06
RU2007130744A (ru) 2009-02-20
EP1838154A2 (en) 2007-10-03
ZA200705278B (en) 2009-10-28
MX2007008375A (es) 2007-09-06
KR100921599B1 (ko) 2009-10-14
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