CN100594802C - 在热加工食品中降低丙烯酰胺形成的方法 - Google Patents
在热加工食品中降低丙烯酰胺形成的方法 Download PDFInfo
- Publication number
- CN100594802C CN100594802C CN200480004853A CN200480004853A CN100594802C CN 100594802 C CN100594802 C CN 100594802C CN 200480004853 A CN200480004853 A CN 200480004853A CN 200480004853 A CN200480004853 A CN 200480004853A CN 100594802 C CN100594802 C CN 100594802C
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- China
- Prior art keywords
- acrylamide
- forms
- processed foods
- thermally processed
- potato
- 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.)
- Expired - Fee Related
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- 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
-
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/20—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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
Abstract
Description
Claims (91)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/371,448 US7393550B2 (en) | 2003-02-21 | 2003-02-21 | Method for reducing acrylamide formation in thermally processed foods |
US10/371,448 | 2003-02-21 | ||
PCT/US2004/003414 WO2004075656A2 (en) | 2003-02-21 | 2004-02-06 | Method for reducing acrylamide formation in thermally processed foods |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1753622A CN1753622A (zh) | 2006-03-29 |
CN100594802C true CN100594802C (zh) | 2010-03-24 |
Family
ID=32868332
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN200480004853A Expired - Fee Related CN100594802C (zh) | 2003-02-21 | 2004-02-06 | 在热加工食品中降低丙烯酰胺形成的方法 |
Country Status (21)
Country | Link |
---|---|
US (7) | US7393550B2 (zh) |
EP (6) | EP2277390A1 (zh) |
JP (1) | JP2006515181A (zh) |
KR (1) | KR100794044B1 (zh) |
CN (1) | CN100594802C (zh) |
AR (1) | AR043236A1 (zh) |
AT (1) | ATE434942T1 (zh) |
AU (1) | AU2004216281B2 (zh) |
BR (1) | BRPI0408049A (zh) |
CA (1) | CA2516655C (zh) |
CL (1) | CL2004000285A1 (zh) |
CY (1) | CY1109388T1 (zh) |
DE (1) | DE602004021784D1 (zh) |
EG (1) | EG23712A (zh) |
ES (1) | ES2327735T5 (zh) |
MX (1) | MXPA05008834A (zh) |
PT (1) | PT1605774E (zh) |
RU (1) | RU2326548C2 (zh) |
TW (2) | TWI367726B (zh) |
WO (1) | WO2004075656A2 (zh) |
ZA (1) | ZA200506675B (zh) |
Families Citing this family (58)
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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 |
US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | 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 |
US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | 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 |
ES2331068T5 (es) | 2002-12-19 | 2015-08-10 | Dsm Ip Assets B.V. | Nuevo proceso de producción de alimentos |
US8110240B2 (en) * | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
KR100525178B1 (ko) * | 2003-03-12 | 2005-11-01 | 주식회사농심 | 아크릴아마이드 저감화 스낵 및 이의 제조방법 |
JP2006174845A (ja) * | 2003-04-04 | 2006-07-06 | House Foods Corp | 食品中のアクリルアミドの低減方法 |
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 |
US20050048172A1 (en) * | 2003-09-02 | 2005-03-03 | Vattem Dhiraj A. | Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods |
US20050196504A1 (en) * | 2004-03-04 | 2005-09-08 | Finley John W. | Reduction of acrylamide in processed foods |
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US7943218B2 (en) * | 2006-08-14 | 2011-05-17 | Frito-Lay North America, Inc. | Environmentally-friendly multi-layer flexible film having barrier properties |
US20090061126A1 (en) * | 2007-08-31 | 2009-03-05 | Anthony Robert Knoerzer | Package and Multi-Layer Flexible Film Having Paper Containing Post Consumer Recycled Fiber |
US7951436B2 (en) * | 2006-08-14 | 2011-05-31 | Frito-Lay North America, Inc. | Environmentally-friendly multi-layer flexible film having barrier properties |
ATE468758T1 (de) * | 2007-04-05 | 2010-06-15 | Intersnack Knabber Gebaeck Gmb | Verfahren zum entfernen von acrylamid- und/oder melanoidin-bildenden zellinhaltsstoffen aus stärkehaltigem pflanzlichen material, sowie pflanzliches material mit verringertem gehalt an acrylamid und/oder melanoidinen |
EP2144514A1 (en) * | 2007-05-07 | 2010-01-20 | DSM IP Assets B.V. | Novel method for preparing a food product |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
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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 |
CN109688823A (zh) | 2016-08-09 | 2019-04-26 | 家乐氏公司 | 具有降低的丙烯酰胺水平的熟食产品 |
CN106721930A (zh) * | 2016-11-22 | 2017-05-31 | 河南省科学院同位素研究所有限责任公司 | 一种降低淀粉类油炸食品中丙烯酰胺的方法 |
CN109043464B (zh) * | 2018-06-21 | 2021-07-02 | 合肥工业大学 | 一种增味香精及其制备方法 |
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