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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

US20070178219A1 Method for Reducing Acrylamide Formation 审中-公开
标题翻译：降低丙烯酰胺形成的方法
公开(公告)号：US20070178219A1
公开(公告)日：2007-08-02
申请号：US11624476
申请日：2007-01-18
申请人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Henry Leung , Wu Li , Michael Topor
发明人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Henry Leung , Wu Li , Michael Topor
IPC分类号： A23L1/216
CPC分类号： A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/20 , A23L5/32 , A23L7/10 , A23L19/00 , A23L19/12 , A23L19/18 , C11B5/00 , C11B5/005 , C11B5/0085
摘要： Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.
摘要翻译：具有天冬酰胺的细胞壁被一种或多种细胞弱化机制削弱，以允许在烹饪之前将一种或多种丙烯酰胺还原剂渗入细胞壁以减少丙烯酰胺的形成。本文公开的方法特别适用于切片的食品如切片马铃薯。或者，该机理可以应用于非切片食品，例如可可豆和焙炒咖啡豆。细胞弱化机制可以包括微波能量，超声能量，脉冲或恒定压力差，细胞弱化酶和石灰。

3. 发明申请

US20050064084A1 Method for reducing acrylamide formation in thermally processed foods 审中-公开
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：US20050064084A1
公开(公告)日：2005-03-24
申请号：US10929922
申请日：2004-08-30
申请人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
IPC分类号： A01N25/32 , G03C5/16
CPC分类号： A23L19/18 , A23L5/27 , A23L5/276 , A23L29/015 , A23L29/045 , A23V2002/00 , A23V2250/1578 , A23V2250/1582 , A23V2250/046 , A23V2250/032 , A23V2250/0616
摘要： A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.
摘要翻译：在烹饪之前将两种或更多种试剂的组合加入到制成的食物中以减少丙烯酰胺的形成。制成的食品可以是玉米芯片或马铃薯片。所述试剂可以包括任何二价或三价阳离子或这些阳离子，酸或氨基酸的组合。可以在研磨，干混，湿混合或其他混合物中加入试剂，使得试剂存在于整个食品中。在优选的实施方案中，钙阳离子与磷酸，柠檬酸和/或半胱氨酸结合使用。可以调节试剂的组合以便将成品中的丙烯酰胺形成降低到期望的水平，同时最终影响最终产品的质量和特性。

4. 发明申请

US20070141226A1 Method for Reducing Acrylamide Formation in Thermally Processed Foods 审中-公开
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：US20070141226A1
公开(公告)日：2007-06-21
申请号：US11627748
申请日：2007-01-26
申请人： Vincent Elder , John Fulcher , Henry Leung , Rayford Smith , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Rayford Smith , Michael Topor
IPC分类号： A23L1/216
CPC分类号： A23B4/033 , A23B4/20 , A23B4/22 , A23L5/20 , A23L5/27 , A23L19/12 , A23L19/18
摘要： A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.
摘要翻译：一种减少热加工食品中丙烯酰胺含量的方法。在一个方面，该方法涉及提供一种具有天冬酰胺的脱水食品，将溶液中的食品再水化，并对食品进行热处理。一方面，该方法包括提供具有天冬酰胺的脱水食品，并在具有丙烯酰胺还原剂的溶液中将食品再水合。

5. 发明申请

US20070292589A1 Method for Reducing Acrylamide Formation in Thermally Processed Foods 审中-公开
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：US20070292589A1
公开(公告)日：2007-12-20
申请号：US11832076
申请日：2007-08-01
申请人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
IPC分类号： A23L1/217 , A23L1/10 , A23L1/20 , A23L1/216
CPC分类号： A23L19/19 , A23L5/27 , A23L7/13
摘要： In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
摘要翻译：在制造的热加工的快餐食品中，在食品配方中添加一组氨基酸中的一种可抑制热处理过程中丙烯酰胺的形成。氨基酸可以来自半胱氨酸，赖氨酸，甘氨酸，组氨酸，丙氨酸，甲硫氨酸，谷氨酸，天冬氨酸，脯氨酸，苯丙氨酸，缬氨酸和精氨酸的组，并且可以是市售氨基酸或游离形式的食物添加成分。可以在混合阶段将氨基酸加入制造的食品中，或将生食料暴露于含有氨基酸添加剂浓度的溶液中。

6. 发明申请

US20070141225A1 Method for Reducing Acrylamide Formation 审中-公开
标题翻译：降低丙烯酰胺形成的方法
公开(公告)号：US20070141225A1
公开(公告)日：2007-06-21
申请号：US11624496
申请日：2007-01-18
申请人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
IPC分类号： A21D2/00
CPC分类号： C11B5/0085 , A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/25 , A23L5/27 , A23L7/13 , A23L19/18 , C11B5/00 , C11B5/005
摘要： A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product.
摘要翻译：在烹饪之前将两种或更多种丙烯酰胺还原剂的组合加入到制成的食物中，以减少丙烯酰胺的形成。制成的食品可以是例如玉米片或马铃薯片。或者，可以在烹饪之前将热加工食品，例如来自切片马铃薯的马铃薯碎片与具有两种或更多种丙烯酰胺还原剂的溶液接触。丙烯酰胺还原剂可以包括天冬酰胺酶，二价和三价阳离子，以及各种氨基酸和游离硫醇。丙烯酰胺还原剂可以在研磨，干燥混合，湿混合或其他混合物中加入，使得试剂存在于整个食品中。

7. 发明申请

US20050074538A1 Method for reducing acrylamide formation in thermally processed foods 审中-公开
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：US20050074538A1
公开(公告)日：2005-04-07
申请号：US10931021
申请日：2004-08-31
申请人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
发明人： Vincent Elder , John Fulcher , Henry Leung , Michael Topor
IPC分类号： A01N25/32 , G03C5/16
CPC分类号： A23L3/3571 , A23B7/02 , A23B7/154 , A23B7/155 , A23B7/157 , A23L3/358 , A23L5/25 , A23L5/276 , A23L19/15 , A23L19/18 , C12Y305/01001
摘要： An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.
摘要翻译：在食品脱水之前，将丙烯酰胺还原剂加入到具有破坏的细胞结构的淀粉类食品中。因此，可以生产脱水马铃薯片，其可以随后制成面团。可以制造所得的面团，并且当油炸时将导致较低的丙烯酰胺水平。

8. 发明申请

US20060127534A1 Method for reducing acrylamide formation in thermally processed foods 审中-公开
公开(公告)号：US20060127534A1
公开(公告)日：2006-06-15
申请号：US11344992
申请日：2006-02-01
申请人： Vincent Elder , John Fulcher , Henry Leung
发明人： Vincent Elder , John Fulcher , Henry Leung
IPC分类号： A23F3/16
CPC分类号： C12Y305/01001 , A23L5/25 , 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

9. 发明申请

US20050118322A1 Method for enhancing acrylamide decomposition 审中-公开
标题翻译：增强丙烯酰胺分解的方法
公开(公告)号：US20050118322A1
公开(公告)日：2005-06-02
申请号：US11033364
申请日：2005-01-11
申请人： Vincent Elder
发明人： Vincent Elder
IPC分类号： A23L1/216
CPC分类号： A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/27 , A23L7/13 , A23L19/18 , C11B5/00 , C11B5/005 , C11B5/0085
摘要： A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a non-fabricated snack product, such as a potato chip from a sliced potato can be contacted with a solution having a free thiol compound and a reducing agent. The reducing agent can include any soluble compound that is an electron donor or combination of such compounds. The free thiol compound and reducing agent can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. The combination of the reducing agent and free thiol compound can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.
摘要翻译：在烹饪之前将游离硫醇化合物和还原剂的组合加入到制成的食物中，以减少丙烯酰胺的形成。制成的食品可以是玉米芯片或马铃薯片。或者，非制作的零食产品，例如来自切片马铃薯的马铃薯片可以与具有游离硫醇化合物和还原剂的溶液接触。还原剂可以包括作为电子给体的任何可溶性化合物或这些化合物的组合。可以在研磨，干混，湿混合或其他混合物中加入游离硫醇化合物和还原剂，使得试剂存在于整个食品中。可以调节还原剂和游离硫醇化合物的组合，以便将最终产品中的丙烯酰胺形成降低到期望的水平，同时最终影响最终产品的质量和特性。

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