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1. WO2005077203 - LOW ACRYLAMIDE FOOD

Publication Number WO/2005/077203
Publication Date 25.08.2005
International Application No. PCT/US2005/004196
International Filing Date 09.02.2005
IPC
A21D 13/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A23D 9/007 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
007characterised by ingredients other than fatty acid triglycerides
A23F 5/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
16Removing unwanted substances
A23G 1/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
02Preliminary treatment, e.g. fermentation of cocoa
A23L 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
A23L 1/015 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
015Removal of unwanted matter, e.g. deodorisation, detoxification
CPC
A23D 9/007
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
007characterised by ingredients other than fatty acid triglycerides
A23F 5/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
10Treating roasted coffee; Preparations produced thereby
14using additives, e.g. milk, sugar; Coating, e.g. for preserving
A23F 5/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
16Removing unwanted substances
A23G 1/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
02Preliminary treatment, e.g. fermentation of cocoa
A23L 19/05
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
03consisting of whole pieces or fragments without mashing the original pieces
05Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
A23L 19/18
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
12of potatoes
18Roasted or fried products, e.g. snacks or chips
Applicants
  • CARGILL, INCORPORATED [US]/[US] (AllExceptUS)
  • PURTLE, Ian [US]/[US] (UsOnly)
  • EYAL, Aharon [IL]/[IL] (UsOnly)
  • VITNER, Asher [IL]/[IL] (UsOnly)
Inventors
  • PURTLE, Ian
  • EYAL, Aharon
  • VITNER, Asher
Agents
  • CHALETSKY, Lawrence
Priority Data
60/543,04309.02.2004US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) LOW ACRYLAMIDE FOOD
(FR) PRODUIT ALIMENTAIRE A FAIBLE TENEUR EN ACRYLAMIDE
Abstract
(EN)
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.
(FR)
L'invention concerne un procédé de préparation d'un produit alimentaire traité thermiquement, fabriqué à partir d'un ingrédient brut issu d'une matière végétale et contenant de l'asparagine et au moins un sucre réducteur. Ce procédé consiste à mettre en contact l'ingrédient brut avec un réactif contenant un acide aminé présentant une concentration relativement faible d'asparagine, de sorte à former une couche d'enrobage. Ce procédé consiste également à traiter thermiquement ledit ingrédient brut, consécutivement ou simultanément à la mise en contact. L'invention concerne également une huile servant à frire l'ingrédient brut issu d'une matière végétale. L'invention concerne encore un produit alimentaire comprenant une matrice de matière d'origine végétale comportant une interface de réaction, et une couche recouvrant au moins partiellement ladite interface, cette couche ayant été soumise à une réaction de Maillard dans le cadre du traitement thermique. L'invention concerne encore une composition alimentaire contenant un produit alimentaire au moins partiellement enrobé d'un réactif choisi dans le groupe constitué par un composé contenant un acide aminé, un sel d'acide aminé, un amide d'acide aminé, un ester d'acide aminé et des mélanges de ceux-ci, à condition que l'acide aminé ne soient pas de l'asparagine. L'invention concerne enfin un procédé de préparation d'une composition alimentaire enrobée.
Also published as
Latest bibliographic data on file with the International Bureau