WO2005077203A3 - Low acrylamide food - Google Patents

Low acrylamide food Download PDF

Info

Publication number
WO2005077203A3
WO2005077203A3 PCT/US2005/004196 US2005004196W WO2005077203A3 WO 2005077203 A3 WO2005077203 A3 WO 2005077203A3 US 2005004196 W US2005004196 W US 2005004196W WO 2005077203 A3 WO2005077203 A3 WO 2005077203A3
Authority
WO
WIPO (PCT)
Prior art keywords
amino acid
disclosed
food
raw ingredient
layer
Prior art date
Application number
PCT/US2005/004196
Other languages
French (fr)
Other versions
WO2005077203A2 (en
Inventor
Ian Purtle
Aharon Eyal
Asher Vitner
Original Assignee
Cargill Inc
Ian Purtle
Aharon Eyal
Asher Vitner
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 Cargill Inc, Ian Purtle, Aharon Eyal, Asher Vitner filed Critical Cargill Inc
Priority to EP05713259A priority Critical patent/EP1740059A2/en
Publication of WO2005077203A2 publication Critical patent/WO2005077203A2/en
Publication of WO2005077203A3 publication Critical patent/WO2005077203A3/en
Priority to US11/501,552 priority patent/US20070031559A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent comprising an amino acid having a relatively low asparagine concentration so that a coating layer is formed. The method also includes heat treating such raw ingredient after such contacting or simultaneously with it. An oil for frying a raw ingredient from a plant material is also disclosed. A food product comprising a matrix of plant-based material having a reaction interface, and a layer at least partially covering the interface wherein the layer has undergone a Maillard reaction due to heat treatment is also disclosed. A food composition comprising a food at least partially coated with a reagent selected from the group consisting of an amino acid-containing compound, an amino acid salt, an amino acid amide, an amino acid ester, and mixtures thereof, provided that the amino acid is not asparagines is also disclosed. A method for preparing a coated food composition is also disclosed.
PCT/US2005/004196 2004-02-09 2005-02-09 Low acrylamide food WO2005077203A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP05713259A EP1740059A2 (en) 2004-02-09 2005-02-09 Coating food for reducing acrylamide formation
US11/501,552 US20070031559A1 (en) 2005-02-09 2006-08-09 Low acrylamide food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US54304304P 2004-02-09 2004-02-09
US60/543,043 2004-02-09

Publications (2)

Publication Number Publication Date
WO2005077203A2 WO2005077203A2 (en) 2005-08-25
WO2005077203A3 true WO2005077203A3 (en) 2005-10-06

Family

ID=34860367

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2005/004196 WO2005077203A2 (en) 2004-02-09 2005-02-09 Low acrylamide food

Country Status (2)

Country Link
EP (1) EP1740059A2 (en)
WO (1) WO2005077203A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070074304A1 (en) 2005-09-20 2007-03-29 Caius Rommens Low acrylamide foods
CA2626010A1 (en) * 2005-11-01 2007-05-10 Proteus Industries, Inc. Process for reducing acrylamide in cooked food
PL1971219T5 (en) 2005-12-28 2020-10-19 Dsm Ip Assets B.V. Process flavours with low acrylamide
WO2014115140A1 (en) * 2013-01-22 2014-07-31 Lycored Ltd. Compositions comprising heat-treated clear tomato concentrate
CN113122368B (en) * 2019-12-31 2023-12-26 丰益(上海)生物技术研发中心有限公司 Method for producing aroma by corn oil

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4283425A (en) * 1980-05-19 1981-08-11 General Foods Corporation Process for preparing low fat content potato chips and product thereof
US6033697A (en) * 1997-06-06 2000-03-07 Nestec S.A. Coated frozen par-fried potato strips
WO2000028828A1 (en) * 1998-11-17 2000-05-25 J.R. Simplot Company Clear coat batter for french fried potato strips

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4283425A (en) * 1980-05-19 1981-08-11 General Foods Corporation Process for preparing low fat content potato chips and product thereof
US6033697A (en) * 1997-06-06 2000-03-07 Nestec S.A. Coated frozen par-fried potato strips
WO2000028828A1 (en) * 1998-11-17 2000-05-25 J.R. Simplot Company Clear coat batter for french fried potato strips

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RYDBERG P ET AL: "Investigations of factors that influence the acrylamide content of heated foodstuffs", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, vol. 51, no. 24, 2003, pages 7012 - 7018, XP002291214, ISSN: 0021-8561 *

Also Published As

Publication number Publication date
WO2005077203A2 (en) 2005-08-25
EP1740059A2 (en) 2007-01-10

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