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42. 发明申请

WO2005077203A2 LOW ACRYLAMIDE FOOD 审中-公开
标题翻译：低丙烯酰胺食品
公开(公告)号：WO2005077203A2
公开(公告)日：2005-08-25
申请号：PCT/US2005/004196
申请日：2005-02-09
申请人： CARGILL, INCORPORATED , PURTLE, Ian , EYAL, Aharon , VITNER, Asher
发明人： PURTLE, Ian , EYAL, Aharon , VITNER, Asher
IPC分类号： A23L1/015
CPC分类号： A23F5/14 , A23D9/007 , A23F5/16 , A23G1/02 , A23L5/20 , A23L7/13 , A23L19/05 , A23L19/18 , A23L27/215 , A23P20/10
摘要： 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.
摘要翻译：公开了一种从植物材料原料制备含有天冬酰胺和至少一种还原糖的热处理食品的方法。该方法包括使原料与包含具有相对较低天冬酰胺浓度的氨基酸的试剂接触以形成涂层。该方法还包括在这种接触之后或同时对其进行热处理。还公开了用于从植物材料油炸原料的油。还公开了一种食品，其包含具有反应界面的基于植物的材料的基质，以及至少部分覆盖所述界面的层，其中所述层由于热处理而经历了美拉德反应。一种食品组合物，其包含至少部分地涂有选自含氨基酸的化合物，氨基酸盐，氨基酸酰胺，氨基酸酯及其混合物的试剂的食品，条件是氨基酸也不是天竺葵也披露。还公开了一种制备涂覆食品组合物的方法。

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