WO2004004484A2 - Composition et methode de preparation de feculents croustillants (tels que chips, collations ou cereales pour petit dejeuner) sans traitement destructeur creant des produits chimiques dangereux - Google Patents

Composition et methode de preparation de feculents croustillants (tels que chips, collations ou cereales pour petit dejeuner) sans traitement destructeur creant des produits chimiques dangereux Download PDF

Info

Publication number
WO2004004484A2
WO2004004484A2 PCT/IL2003/000551 IL0300551W WO2004004484A2 WO 2004004484 A2 WO2004004484 A2 WO 2004004484A2 IL 0300551 W IL0300551 W IL 0300551W WO 2004004484 A2 WO2004004484 A2 WO 2004004484A2
Authority
WO
WIPO (PCT)
Prior art keywords
added
ingredients
foods
baking
baked
Prior art date
Application number
PCT/IL2003/000551
Other languages
English (en)
Other versions
WO2004004484A3 (fr
Inventor
Yaron Mayer
Original Assignee
Yaron Mayer
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
Priority claimed from IL15053402A external-priority patent/IL150534A0/xx
Application filed by Yaron Mayer filed Critical Yaron Mayer
Priority to AU2003237576A priority Critical patent/AU2003237576A1/en
Publication of WO2004004484A2 publication Critical patent/WO2004004484A2/fr
Publication of WO2004004484A3 publication Critical patent/WO2004004484A3/fr

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
    • A23L19/18—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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • 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
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Definitions

  • composition and method for preparing crispy starchy foods without destructive processes that create dangerous chemicals.
  • the present invention relates to healthy nutrition, and more specifically to a composition and method for preparing preferably crispy or crunchy starchy foods (such as for example chips and breakfast cereals) without dangerous processes that create dangerous chemicals, such as Acrylamides.
  • Acrylamide is an odorless, white crystalline solid at room temperature, with a molecular formula of C3H5NO and weight of 71.08, and is readily soluble in water (2155 g/1 at 30°C). It has a boiling point of 125-136°C, and a melting point of 84-85°C.
  • Asparagine is a major free amino acid in Potatoes and some cereals. Asparagine is disintegrated by heat into Acrylamides, which are unstable short molecules that tend to react with other molecules in the human body.
  • Acrylamides contain an ⁇ , ⁇ -unsaturated amide system that reacts with nucleophilic compounds via a Michael addition.
  • the major site of reaction is cysteine with sulfhydryl groups contained on proteins and amino acids, although Acrylamide may also react with amino groups.
  • cysteine with sulfhydryl groups contained on proteins and amino acids, although Acrylamide may also react with amino groups.
  • the present invention tries to solve the above problems by providing a much healthier alternative with less problems.
  • This solution is based on preferably achieving crispiness or crunchiness and preferably also other customary properties in these foods, without heating them to high temperatures - preferably not substantially above 100 or 120 degrees Celsius, or other degrees where no substantial amounts of Acrylamides are formed.
  • the potatoes or corn are baked preferably in an oven at low heat - preferably up to 100 or 120 degrees Celsius or not substantially above this, and preferably in a vacuum or reduced air pressure and/or in an atmosphere preferably without oxygen (Of course this has the advantage that it can also prevent or decrease oxidation), in order to allow them to dehydrate more quickly without the need to reach higher temperatures.
  • a vacuum or reduced air pressure and/or in an atmosphere preferably without oxygen preferably without oxygen
  • any other ingredients or at least any ingredients that there is no reason to heat and/or that can be degraded by heating such as for example honey or sugar are similarly only added after the product has cooled down.
  • the baking is also done in a light-free or reduced light environment - in order to further avoid any processes that might cause various ingredients in the food to degenerate.
  • various combinations of the above and other variations are also possible.
  • Another possible variation is to achieve the crispiness for example by covering the potatoes or breakfast cereals with a solid edible ingredient that does not need high temperature heating to become solid.
  • a solid edible ingredient that does not need high temperature heating to become solid.
  • Another possible variation is to mix or spray the resulting baked products, preferably after cooling down, for example with meshed parts and/or juices of similar ingredients that have not been baked, so that for example if potato chips or French fries have been baked, they are preferably also covered for example by juice from meshed unbaked potatoes and/or for example injected or otherwise mixed with it, so that some of the enzymes and other natural ingredients that have been ruined or degraded by the heating are added back into the food.
  • meshed parts and/or juices of similar ingredients that have not been baked, so that for example if potato chips or French fries have been baked, they are preferably also covered for example by juice from meshed unbaked potatoes and/or for example injected or otherwise mixed with it, so that some of the enzymes and other natural ingredients that have been ruined or degraded by the heating are added back into the food.
  • Fig. 1 is a graph showing the amount of Acrylamide formation as a function of temperature.
  • Figs. 2a-b show illustrations of two preferable variations of using ball- shaped or cylinder-shaped internal walls in a microwave oven.
  • the invention preferably contains at least one but preferably more of the following main elements:
  • the potatoes or corn are baked preferably in an oven (or any other baking device wherein the food is not cooked by immersing in water) at low heat - preferably up to 100 or 120 degrees Celsius or not substantially above this, and preferably in a vacuum or reduced air pressure and/or in an atmosphere preferably without oxygen (such as for example in a vacuum or partial vacuum containing only Nitrogen) and/or constant air suction or constant flow of air which is preferably dry and oxygen-free or oxygen reduced, in order to allow them to dehydrate more quickly without the need to reach high temperatures.
  • an oven or any other baking device wherein the food is not cooked by immersing in water
  • a vacuum or reduced air pressure and/or in an atmosphere preferably without oxygen (such as for example in a vacuum or partial vacuum containing only Nitrogen) and/or constant air suction or constant flow of air which is preferably dry and oxygen-free or oxygen reduced, in order to allow them to dehydrate more quickly without the need to reach high temperatures.
  • oil such as for example preferably unheated and un-refmed hempseed oil, flax oil, olive oil, or corn oil
  • the product is preferably packaged in oxygen-free and light-opaque packages.
  • any other ingredients such as for example honey or sugar are similarly only added after the product has cooled down and are preferably also dehydrated or solidified in a heat-free or low heat process.
  • the baking is also done in a light-free or reduced light environment - in order to further avoid any processes that might cause various ingredients in the food to degenerate.
  • Another possible variation is to dehydrate these foods in addition or instead also for preferably longer periods at lower temperatures (than the baking temperature) before or after the baking.
  • Another possible variation is to use preferably short microwave exposure before or during or after the baking (for example in a separate microwave oven or in some combined heat-microwave oven, which preferably can activate the microwave radiation also at least partially concurrently with the normal heating) in order to further help the dehydration and/or to aid the baking and/or improve the heat penetration or dissipation.
  • the Microwave heating is preferably automatically controlled so as also not to exceed the desired limited heat.
  • This controlling is preferably done by at least one of the following options: a. At least one temperature sensor in at least one of the inner space of the microwave, the plate upon which the food is placed within the microwave, and/or at least one heat conducting sensor that is inserted into the food. Preferably this is done by a non-metallic good heat conductor, such as for example various plastics or glass or ceramics, and preferably the one or more sensors are inserted into the food from above or from below and can rotate with it (since the food is typically on a rotating plate).
  • Direct sensing of the heat within the food is more preferable since the actual heat depends also for example on the water content of the food, etc.
  • Another possible variation is to use for example some infrared sensor, so that the temperature as sensed as infrared, which has the advantage that the sensing can be done without having to touch the food.
  • b. Calculation of the weight of the food (for example by mounting the rotating plate on a digital or analogue scale that is for example within the bottom part of the Microwave oven) and taking it into consideration.
  • microwave ovens create uneven heating with various cold spots and hot spots, so that the hot spots can typically become for example 30 degrees (Celsius) or more hotter, which means that even if the heat is measured, it does not necessarily show the heat at these hot spots, so for example if some hot spots reach temperatures significantly beyond 120 degrees, then Acrylamides and/or other dangerous elements may be formed there even if the average heat is for example 120 Celsius.
  • This is caused by the fact that the microwave beam itself is irregular and by the fact that the reflections from the internal walls of the microwave oven are irregular. This is typically solved in the prior art by some rotation of the beam itself and by rotating the food on a typically slowly rotating plate.
  • a much better solution suggested in the present invention is to change the design of the microwave oven so that instead of a rectangular enclosure it has at least internally the shape of a ball or of a preferably vertical cylinder, for example around the area of the rotating plate, as shown in Figs. 2a-b. Since such a shape has the same reflections from all angles, there is no longer a need for using a rotating plate, and so the oven can be also more silent.
  • the microwave beam is rotated much faster, so that the spreading of the microwave beam becomes much more even.
  • ultrasound for heating instead of microwaves and preferably similarly using internal walls that are ball-shaped or in the shape of a preferably vertical cylinder.
  • ultrasound also has a problem of being able to rip cells apart, and also the problems of hot spots can be even more severe.
  • Another possible variation is to use mainly dehydration and/or covering with naturally thickened or solid or semi-solid edible substances, with little or no baking at all.
  • Another possible variation is also to use smaller preferably opaque and oxygen-free inner packages, preferably each the size of a single serving, within the larger package, as described in another patent by the present inventor - Israeli patent application no. 143738 (US application 20030012861).
  • the effectiveness of using low heat is clearly demonstrated in Fig. 1, which shows that up to approx. 120 degrees no Acrylamides are formed.
  • Fig. 1 shows that up to approx. 120 degrees no Acrylamides are formed.
  • Another possible variation is to achieve the crispiness and/or crunchiness for example by covering the potatoes or breakfast cereals or for example the bread (and/or mixing at least a part or parts of them, preferably the external part) with one or more solid or semi- solid edible ingredients that do not need high temperature heating to become solid, such as for example various fibers, molasses, honey that was preferably dehydrated with low heating or with no heating at all, various types of Gelatin, egg or egg white that was heated sufficiently to become hard, slightly cooked and dehydrated wheat flour, and/or for example one or more solid oils that have naturally a convenient melting point, such as for example Cocoa butter, which has a melting point of about 34 degrees etc.
  • one or more solid or semi- solid edible ingredients that do not need high temperature heating to become solid, such as for example various fibers, molasses, honey that was preferably dehydrated with low heating or with no heating at all, various types of Gelatin, egg or egg white that was heated sufficiently to become hard, slightly cooked and dehydrated wheat flour, and/or for example one or
  • the covering materials are sufficiently thin and/or contain internal cavities or air bubbles, so that their cover can be easily broken, thus maintaining the crunchiness. Covering the product units with these materials or mixing them with just the external crust of the units is more preferable than mixing them internally, since psychologically the feeling of crunchiness is like crunching bones, so the experience is better if only an external crust is crunchy or breakable and the inside is softer. Of course, various combinations of the above and other variations are also possible.
  • Another possible variation is to add one or more natural antioxidants to the ingredients before and/or during the baking in order to further protect them, such as for example various fruits or fruit extracts or vegetables or vegetable extracts or vitamins, such as for example Vitamin E and/or Vitamin C and/or Curcumin (Tumeric).
  • various combinations of the above and other variations are also possible.
  • Another possible variation is to mix and/or spray the resulting baked products, preferably after cooling down, for example with meshed parts and/or juice and/or dehydrated powder or parts of similar ingredients that have not been cooked or baked, so that for example if potato chips or French fries have been baked, they are preferably also covered for example by the juice from meshed unbaked potatoes (and/or for example other vegetables or fruits), so that some of the enzymes and other natural ingredients that have been ruined or degraded by the heating are added back into the food.
  • the resulting mix can be for example dried again afterwards, preferably without heat.
  • various combinations of the above and other variations are also possible.
  • Another possible variation for example in the case of morning cereals, is to add for example to corn flour or other flours also air producing substances, such as for example yeast and/or baking powder and/or whipped egg white, in order to increase the airiness of the resulting baked typically thin pieces and thus further increase their crispiness.
  • corn flour or other flours also air producing substances, such as for example yeast and/or baking powder and/or whipped egg white, in order to increase the airiness of the resulting baked typically thin pieces and thus further increase their crispiness.
  • air producing substances such as for example yeast and/or baking powder and/or whipped egg white
  • Another possible variation is to mechanically add holes to the products to increase their crunchiness, such as for example by making potato chips with various perforations, or making French fries with various perforations or with one or more hollow inner tunnels.
  • Those holes can be added for example before or after the baking.
  • the holes can of course be added for example after the baking has solidified the products, and/or for example air bubbles can be added before or during the baking.
  • breads for example are much softer inside that potatoes, typically air bubbles are added only through yeasts or baking powder, since larger holes are less desirable when the inner part is soft.
  • Another possible variation is to add for example holes by inserting for example hot metal spikes or wires into the food during the baking (for example from below and/or from above and/or from the sides), so that the spikes or wires can preferably have a dual function of creating holes and/or helping heat the food more efficiently so that less time is needed for baking and the heat is more evenly distributed, thus reducing the risk that some parts will be overcooked and some parts undercooked.
  • spikes or wires are inserted automatically when the food is closed in position.
  • this is done in combination with circulating hot air at high speeds in the oven, like for example in turbo-ovens, in order to even further improve the heat dispersion.
  • Another possible variation for example in bread, or for example in breakfast cereals for example made of com flour is to add less water in advance while mixing the flour, or for example add more or less water to various parts of the bread loaf or for example of the individual pieces or units of breakfast cereals or cornflakes, such as for example the circumference or the inner part, for example by creating at least two versions of dough, one with more water and one with less, and for example mixing them or covering one of them with the other, for example using the version that contains less water to envelope the version that contains more water (or vice versa, which means that the inner dough does not remain moist even after baking at lower temperatures, and the outer dough takes more time to solidify, thus allowing better heat convection to the inner part).
  • the dough of the outer part can be for example mixed, preferably before using it to envelope the other part, with other edible substances that have a natural tendency to make it more crunchy, such as for example adding various fibers, adding more Gelatin, adding various grains or at least their shelled shells, etc.
  • other edible substances that have a natural tendency to make it more crunchy, such as for example adding various fibers, adding more Gelatin, adding various grains or at least their shelled shells, etc.
  • various types of crunchiness in one or more desired parts of the product preferably its crust
  • the external envelope is made from whole wheat and the internal core for example from normal wheat or from light whole wheat, and thus the crust has a natural tendency to be more crunchy than the internal even without scorching it.
  • Another possible variation is, in addition or instead, for example to bake each of the two parts separately for at least part of the process (for example for a few minutes or more) and then preferably use one to envelop the other while they are still moist enough to join properly.
  • Another possible variation is to divide the dough for example even to smaller parts at least for a short time so that they have better heat convection (for example at least for a few minutes), however that can be more problematic since the stitches between the parts can become too weak or form internal undesired crusts.
  • heat convection for example at least for a few minutes
  • Another possible variation is adding for example one or more inhibitors (such as for example inhibiting enzymes) that can act against the tendency of larger molecules (such as for example Asparagine, which is the main suspect) to disintegrate into Acrylamides.
  • Another possible variation is to add to the food (directly and/or for example as a food supplement taken separately by the user) various compounds that can react directly with Asparagine and/or with other relevant ingredients and/or with the Acrylamides and thus combine with them to create more stable molecules that will not further react with other molecules. These compounds can be based for example on the same type of molecules in the body that react with Acrylamides.
  • inhibitors such as for example inhibiting enzymes
  • larger molecules such as for example Asparagine, which is the main suspect
  • Another possible variation is to remove the Acrylamides for example by a preferably strong electric and/or electromagnetic field, since they are electrophilic.
  • a preferably strong electric and/or electromagnetic field since they are electrophilic.
  • Another possible variation is to use for example one or more type of germs and/or bacteria and/or other micro-organisms, such as for example somewhat similar to yeasts but different, so that these germs or bacteria are added for example to dough (and/or to other products that need to be baked or cooked) and can create at least partially processes that are similar to the process of cooking or baking, preferably with little or no heating, and then for example a short time heating for example to 100 or 120 degrees can complete the process (if the germs make only part of the process) and/or give for example the final texture.
  • these germs are for example various germs that can take apart or change starches or starchy molecules, preferably without creating for example alcohol or other undesired side products during the process.
  • Another possible variation is to use for example other biotechnology techniques to help the baking process.
  • biotechnology techniques to help the baking process.
  • various combinations of the above and other variations can also be used.
  • these methods can be used also independently of any other features of this invention and similar methods can be used also for other products apart from starchy foods.
  • solutions 8-1 1 are less desirable than the others:
  • Solution 8 is problematic, since using high heat for even a very short time can create also other unnatural processes and destroy for example also other ingredients, such as for example fats and/or proteins and/or vitamins and/or any other important nutrients in these foods), and if any of solutions 1-7 are used (or various combinations of them), there is no need for solutions 9-11.
  • solutions 10-11 for example might cause or require disruption of the cellular structure of the baked food, which might have other adverse health consequences and/or might adversely affect the taste.
  • Fig. 1 is a graph showing the amount of Acrylamide formation as a function of temperature. This graph is taken from a published research paper by Don Mottram & Bronek Wedzicha, Suggested mechanism for Suggested mechanism for the formation of acrylamide in foods, published on http ://www. i ifsan. umd.edu/Acrylamide/WG 1 / WG 1 _Mottram_D.pdf . First of all, the graph shows clearly that until 120 degrees there are no problems, which confirms that the variations of this invention where lower temperatures are used, can be indeed very safe solutions.
  • Figs. 2a-b show illustrations of two preferable variations of using ball- shaped or cylinder-shaped internal walls in a microwave oven.
  • the microwave oven (21) has at least internally the shape of a ball (22b) or of a preferably vertical cylinder (22a), for example around the area of the rotating plate. Since such a shape has the same reflections from all angles, there is no longer a need for using a rotating plate, and so the oven can be also more silent.
  • the microwave beam is rotated much faster, so that the spreading of the microwave beam becomes much more even. Since there is no longer a problem of uneven reflections, a fast rotation of the microwave lens is sufficient to create a much better dispersion.
  • the cylinder shape is more preferable than the ball shape and makes more efficient use of the space. In addition, this can have the further advantage that much less leakage than the standard can be achieved because the cylinder can be for example closed by a rotation of part of it, for example in addition to closing the front door of the oven.
  • Potatoes are cut into small thin slices (for making potato chips) or cut into small elongated square boxes (for creating French fries), and placed in an oven at preferably 80-120 degrees Celsius or less for example for 15-60 minutes, preferably in an atmosphere of reduced oxygen or reduced air pressure or vacuum or constant air suction or constant flow of air which is preferably dry and oxygen-free or oxygen reduced, so that they can dehydrate faster without the need to resort to higher temperatures, preferably with little or no oxygen, and preferably with little or no light within the oven.
  • non-heated non-refined oil such as for example olive oil, Flax oil, or hempseed oil
  • preferably non-heated non-refined oil such as for example olive oil, Flax oil, or hempseed oil
  • the oils themselves or some of them are made harder without the usual destructive processes of creating solidified oils, for example by mixing them with harder edible substances, for example as described in PCT application no. WOO 150873 by Meir Eini for creating thickened oil compositions of edible oil without destroying the oil, preferably with the improvements suggested by the present inventor in Israeli patent application 143738 (US application 20030012861).
  • Breakfast cereals based on ingredient such as for example corn flour and/or other grains, are preferably divided into two parts: 1. Ingredients, such as for example various grains, which are kept as natural as possible, preferably with no heating at all, or at most with cold dehydration. 2. Ingredients, such as for example corn flour, which are placed in an oven at preferably low temperatures, such as for example at any of the degrees between 80-100 Celsius or less, preferably for 15-60 minutes, preferably in an atmosphere of reduced oxygen or reduced air pressure or vacuum or constant air suction or constant flow of air, which is preferably dry and oxygen-free or oxygen reduced, so that they can dehydrate faster without the need to resort to higher temperatures, preferably with little or no oxygen, and preferably with little or no light within the oven.
  • Ingredients such as for example various grains, which are kept as natural as possible, preferably with no heating at all, or at most with cold dehydration. 2. Ingredients, such as for example corn flour, which are placed in an oven at preferably low temperatures, such as for example at any of the degrees between 80
  • non-heated or little-heated naturally solid or semi-solid substances such as for example various fibers, molasses, honey or dried or dehydrated honey, various types of Gelatin, slightly cooked and dehydrated wheat flour, and/or for example one or more solid oil that has naturally a convenient melting point, such as for example Cocoa butter, which has a melting point of about 34 degrees etc.
  • the resulting products are then packed in Oxygen free and opaque-to-light packages, preferably each in the size of a single serving preferably within a larger package or box, so that for example opening the morning cereals box does not enter oxygen to the rest of the packages except for the package that is opened for that meal.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La consommation de féculents croustillants cuits à hautes températures, tels que, par exemple, des chips, des pommes de terre frites, ou des céréales pour petit déjeuner, est devenu très prisée au cours de 30 dernières années, depuis que, pour des raisons quelconques, les consommateurs ont été amenés à aimer les aliments croustillants ou croquants. Toutefois, des découvertes récentes, publiées à l'échelle mondiale en avril et juin 2002, révèlent que la cuisson à hautre température d'aliments riches en hydrates de carbone, tels que les chips, les pommes de terre frites et diverses sortes de céréales pour petit déjeuner, peut provoquer la formation de grandes quantités d'acrylamides jusqu'à des centaines de milliers de fois supérieures à celles autorisées par l'Organisation mondiale de la santé (OMS) pour l'eau potable. Ces substances sont artificielles et s'avèrent être des substances cancérogènes dangereuses pouvant en outre détériorer le système nerveux humain. La présente invention a pour objet de résoudre lesdits problèmes en conservant à ces aliments leurs propriétés croustillantes ou croquantes mais aussi, de préférence, d'autres propriétés habituelles, sans les cuire à hautes températures - de préférence non sensiblement au-delà de 100 ou 120 degrés celsius.
PCT/IL2003/000551 2002-07-02 2003-07-02 Composition et methode de preparation de feculents croustillants (tels que chips, collations ou cereales pour petit dejeuner) sans traitement destructeur creant des produits chimiques dangereux WO2004004484A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003237576A AU2003237576A1 (en) 2002-07-02 2003-07-02 Composition and method for preparing crispy starchy foods

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
IL15053402A IL150534A0 (en) 2002-07-02 2002-07-02 Composition and method for preparing crispy starchy foods
IL150534 2002-07-02
US39509402P 2002-07-05 2002-07-05
US60/395,094 2002-07-05
US44497203P 2003-02-02 2003-02-02
US60/444,972 2003-02-02
US45053103P 2003-02-17 2003-02-17
US60/450,531 2003-02-17

Publications (2)

Publication Number Publication Date
WO2004004484A2 true WO2004004484A2 (fr) 2004-01-15
WO2004004484A3 WO2004004484A3 (fr) 2004-04-22

Family

ID=30119216

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2003/000551 WO2004004484A2 (fr) 2002-07-02 2003-07-02 Composition et methode de preparation de feculents croustillants (tels que chips, collations ou cereales pour petit dejeuner) sans traitement destructeur creant des produits chimiques dangereux

Country Status (2)

Country Link
AU (1) AU2003237576A1 (fr)
WO (1) WO2004004484A2 (fr)

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004089111A1 (fr) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Procede de reduction de la formation d'acrylamide lors du chauffage de composes contenant des groupes amino
WO2005074716A1 (fr) * 2004-02-06 2005-08-18 Koninklijke Coöperatie Cosun U.A. Extraction selective de sucres reducteurs pendant le blanchiment
WO2005092117A1 (fr) * 2004-03-04 2005-10-06 Kraft Foods Holdings, Inc. Reduction de l'acrylamide dans des aliments traites
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
US7189422B2 (en) 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
US7267834B2 (en) 2003-02-21 2007-09-11 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
US7514113B2 (en) 2002-09-20 2009-04-07 The Procter & Gamble Company Method for reducing acrylamide in foods, 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
EP2127526A3 (fr) * 2002-09-24 2009-12-23 Zeracryl AS Réduction de formation d'acrylamide
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
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US20120207892A1 (en) * 2005-02-18 2012-08-16 Frito-Lay North America, Inc. Fabricated food product made from fresh potato mash
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
CN104068358A (zh) * 2014-04-09 2014-10-01 江海涛 一种防胀气的拔丝山芋及其制备方法
CN107684080A (zh) * 2017-07-10 2018-02-13 杨宇 一种胶原蛋白菊花脆片及其制备方法
CN108013140A (zh) * 2017-11-30 2018-05-11 武威霖沐科技发展有限公司 一种即食性黑芝麻牛乳液的制备方法
WO2018169055A1 (fr) 2017-03-16 2018-09-20 学校法人北里研究所 Nouveau composé pochoniolide et son utilisation
US10721949B2 (en) 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing

Cited By (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7514113B2 (en) 2002-09-20 2009-04-07 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
US7867529B2 (en) 2002-09-20 2011-01-11 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
US7524519B2 (en) 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
EP2127526A3 (fr) * 2002-09-24 2009-12-23 Zeracryl AS Réduction de formation d'acrylamide
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US8114463B2 (en) 2003-02-21 2012-02-14 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 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
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763306B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7767247B2 (en) 2003-02-21 2010-08-03 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2004089111A1 (fr) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Procede de reduction de la formation d'acrylamide lors du chauffage de composes contenant des groupes amino
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
US7189422B2 (en) 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
WO2005074716A1 (fr) * 2004-02-06 2005-08-18 Koninklijke Coöperatie Cosun U.A. Extraction selective de sucres reducteurs pendant le blanchiment
WO2005092117A1 (fr) * 2004-03-04 2005-10-06 Kraft Foods Holdings, Inc. Reduction de l'acrylamide dans des aliments traites
US8632835B2 (en) * 2005-02-18 2014-01-21 Frito-Lay North America, Inc. Fabricated food product made from fresh potato mash
US20120207892A1 (en) * 2005-02-18 2012-08-16 Frito-Lay North America, Inc. Fabricated food product made from fresh potato mash
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
CN104068358A (zh) * 2014-04-09 2014-10-01 江海涛 一种防胀气的拔丝山芋及其制备方法
US10721949B2 (en) 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products
US12075805B2 (en) 2016-08-09 2024-09-03 Kellogg Company Acrylamide control in cooked food products
WO2018169055A1 (fr) 2017-03-16 2018-09-20 学校法人北里研究所 Nouveau composé pochoniolide et son utilisation
CN107684080A (zh) * 2017-07-10 2018-02-13 杨宇 一种胶原蛋白菊花脆片及其制备方法
CN108013140A (zh) * 2017-11-30 2018-05-11 武威霖沐科技发展有限公司 一种即食性黑芝麻牛乳液的制备方法

Also Published As

Publication number Publication date
AU2003237576A1 (en) 2004-01-23
WO2004004484A3 (fr) 2004-04-22
AU2003237576A8 (en) 2004-01-23

Similar Documents

Publication Publication Date Title
WO2004004484A2 (fr) Composition et methode de preparation de feculents croustillants (tels que chips, collations ou cereales pour petit dejeuner) sans traitement destructeur creant des produits chimiques dangereux
Ranasinghe et al. Nutritional and health benefits of jackfruit (Artocarpus heterophyllus Lam.): a review
Ohlsson et al. Microwave technology and foods
JP5844788B2 (ja) 調理済み食品片の準備方法及びそれにより製造される食品片
US20060088641A1 (en) Method for mass producing whole-seed cracker
US20060251788A1 (en) Nutritional product and hydration method of manufacture
KR101828389B1 (ko) 새우 감자 바게트 제조방법
US20190320697A1 (en) Method for preparing a carbohydrate and/or protein product
Carvalho et al. Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: Addition of alcohol and CO 2 incubation
CA3069041A1 (fr) Fabrication de produit de grignotage
Raji et al. Effect of freeze–thaw cycles on the nutritional quality of some selected N igerian soups
Nsabimana et al. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
Ateş et al. The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
Yalcin et al. Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits
İlter et al. An overview of high-temperature food processes
EP1719418B1 (fr) Produits congelés du type soupe, purée ou sauce et leur procédé de préparation
KR101444404B1 (ko) 현미를 비롯한 통곡물을 포함하여 제조되는 와플 및 그 제조방법
CN103932287B (zh) 烟熏花生的制备方法
US20070292587A1 (en) Deep-frozen finished product of the type soup, puree or sauce and method for the manufacture of such a deep-frozen finished product
RU2433593C1 (ru) Способ производства пельменей
JP2006271287A (ja) 焼き調理用包餡麺帯食品
KR102258461B1 (ko) 즉석섭취용, 글루텐 무함유 및 케톤 생성 코코넛 미트 베이스 시리얼
US20060251787A1 (en) Nutritional product and hydration method of manufacture
JP2003102402A (ja) 電子レンジ調理用ノンフライ揚げ物様食品とその調理方法およびこれに用いるバッター液並びにバッターミックス
Singh et al. Multigrain beetroot crisps: a healthy snacking option

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A2

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TR TT TZ UA UG US UZ VC VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A2

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase in:

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP