WO2004004484A3 - 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

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Publication number
WO2004004484A3
WO2004004484A3 PCT/IL2003/000551 IL0300551W WO2004004484A3 WO 2004004484 A3 WO2004004484 A3 WO 2004004484A3 IL 0300551 W IL0300551 W IL 0300551W WO 2004004484 A3 WO2004004484 A3 WO 2004004484A3
Authority
WO
WIPO (PCT)
Prior art keywords
foods
high temperatures
heating
potato chips
french fries
Prior art date
Application number
PCT/IL2003/000551
Other languages
English (en)
Other versions
WO2004004484A2 (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

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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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (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
IL150534 2002-07-02
IL15053402A IL150534A0 (en) 2002-07-02 2002-07-02 Composition and method for preparing crispy starchy foods
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 WO2004004484A2 (fr) 2004-01-15
WO2004004484A3 true 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 (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

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
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
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
DE10316998A1 (de) * 2003-04-11 2004-10-28 Basf Ag Verfahren zur Verminderung der Acrylamidbildung beim Erhitzen von aminogruppenhaltigen Verbindungen
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
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
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
WO2005074716A1 (fr) * 2004-02-06 2005-08-18 Koninklijke Coöperatie Cosun U.A. Extraction selective de sucres reducteurs pendant le blanchiment
US20050196504A1 (en) * 2004-03-04 2005-09-08 Finley John W. Reduction of acrylamide in processed foods
US20060188639A1 (en) * 2005-02-18 2006-08-24 Joseph Ponnattu K 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
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide 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
BR112019001176B1 (pt) 2016-08-09 2021-03-16 Kellogg Company método para a redução da quantidade de acrilamida em um produto alimentício cozido
EP3597647A1 (fr) 2017-03-16 2020-01-22 The Kitasato Institute 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

Citations (1)

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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 (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

Also Published As

Publication number Publication date
AU2003237576A1 (en) 2004-01-23
AU2003237576A8 (en) 2004-01-23
WO2004004484A2 (fr) 2004-01-15

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