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1. 发明申请

US20070141227A1 Method for Reducing Acrylamide Formation in Thermally Processed Foods 失效
标题翻译：降低热处理食品中丙烯酰胺形成的方法
公开(公告)号：US20070141227A1
公开(公告)日：2007-06-21
申请号：US11627810
申请日：2007-01-26
申请人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
发明人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
IPC分类号： A23L1/216
CPC分类号： A23L19/18 , A23L5/21
摘要： A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
摘要翻译：一种在热处理的食品中减少丙烯酰胺前体天冬酰胺的量的方法。本发明允许生产具有显着降低丙烯酰胺含量的食品。该方法依赖于将马铃薯饲料如含有天冬酰胺（丙烯酰胺前体）的土豆切片与浸出溶液接触以将马铃薯饲料中的天冬酰胺提取出来。对浸出的土豆进行热处理将导致马铃薯产品具有比非浸出的热加工马铃薯产品更低水平的丙烯酰胺。

2. 发明申请

US20060057260A1 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US20060057260A1
公开(公告)日：2006-03-16
申请号：US11262578
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

3. 发明申请

US20060051470A1 Method for reducing acrylamide formation in thermally processed foods 有权
标题翻译：降低热加工食品中丙烯酰胺形成的方法
公开(公告)号：US20060051470A1
公开(公告)日：2006-03-09
申请号：US11263295
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
摘要翻译：用于减少热加工食品中丙烯酰胺量的方法和装置。本发明允许生产具有显着降低丙烯酰胺含量的食品。该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

4. 发明申请

US20060051471A1 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US20060051471A1
公开(公告)日：2006-03-09
申请号：US11263400
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

5. 发明申请

US20060034982A1 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US20060034982A1
公开(公告)日：2006-02-16
申请号：US11263060
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

6. 发明申请

US20060051468A1 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US20060051468A1
公开(公告)日：2006-03-09
申请号：US11263237
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

7. 发明申请

US20060051469A1 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US20060051469A1
公开(公告)日：2006-03-09
申请号：US11263239
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

8. 发明申请

US20050016447A1 Seasoning recovery and recycle 失效
公开(公告)号：US20050016447A1
公开(公告)日：2005-01-27
申请号：US10889823
申请日：2004-07-13
申请人： Kathryn Dove , Joseph Gold , Ponnattu Joseph , Ali Peyrovi , Donald Tatsch , Mehrnaz Vafaie , Tim Wilding
发明人： Kathryn Dove , Joseph Gold , Ponnattu Joseph , Ali Peyrovi , Donald Tatsch , Mehrnaz Vafaie , Tim Wilding
IPC分类号： A23G3/20 , A23L27/00 , A47J37/12 , B05C19/04 , B05C19/06 , B65G15/10 , B65G47/66
CPC分类号： B65G15/105 , A21C15/002 , A23L7/117 , A23L7/13 , A23P20/12 , B65G47/66 , B65G2201/0202
摘要： Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

9. 发明申请

US20060188639A1 Fabricated food product made from fresh potato mash 审中-公开
标题翻译：由新鲜土豆泥制成的制作食品
公开(公告)号：US20060188639A1
公开(公告)日：2006-08-24
申请号：US11062193
申请日：2005-02-18
申请人： Ponnattu Joseph , Renu Mathew , Donald Neel , Sheyla Ramsay
发明人： Ponnattu Joseph , Renu Mathew , Donald Neel , Sheyla Ramsay
IPC分类号： A23L1/216
摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
摘要翻译：一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。这种土豆泥可以占最终面团重量的50％以上。该面团可用于制成片状或挤出产品。与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

10. 发明申请

US20060016390A1 Seasoning recovery and recycle 有权
标题翻译：调料回收和再循环
公开(公告)号：US20060016390A1
公开(公告)日：2006-01-26
申请号：US11225229
申请日：2005-09-13
申请人： Kathryn Dove , Joseph Gold , Ponnattu Joseph , Ali Peyrovi , Donald Tatsch , Mehrnaz Vafaie , Tim Wilding
发明人： Kathryn Dove , Joseph Gold , Ponnattu Joseph , Ali Peyrovi , Donald Tatsch , Mehrnaz Vafaie , Tim Wilding
IPC分类号： A21C9/04
CPC分类号： B65G15/105 , A21C15/002 , A23L7/117 , A23L7/13 , A23P20/12 , B65G47/66 , B65G2201/0202
摘要： Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.
摘要翻译：可以回收和回收用于小吃切片的调味料。经调味的输送机通过调味料运送小吃片。调料机将调味料调料到小吃片上。输送机允许调味料不会附着在移动的小吃片上，从而基本上经过调味料回收器。位于输送机下面的调味料回收机收集调味料以进行新鲜调味料的纯化和混合。混合后，将调味混合物运送到调味品应用中使用。

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