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1. (WO2011162250) METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2011/162250    International Application No.:    PCT/JP2011/064152
Publication Date: 29.12.2011 International Filing Date: 21.06.2011
Chapter 2 Demand Filed:    12.03.2012    
IPC:
A23L 1/015 (2006.01), A23L 1/03 (2006.01), A23L 1/217 (2006.01)
Applicants: KIMURA, Shuichi [JP/JP]; (JP).
YOSHIOKA, Teizo [JP/JP]; (JP) (For All Designated States Except US).
YAMAZAKI SEIPAN KABUSHIKI KAISHA [JP/JP]; 10-1, Iwamoto-cho 3-chome, Chiyoda-ku, Tokyo 1018585 (JP) (For All Designated States Except US).
TOMITA, Amy [JP/JP]; (JP) (For US Only).
HIMATA, Katsuichi [JP/JP]; (JP) (For US Only)
Inventors: KIMURA, Shuichi; (JP).
TOMITA, Amy; (JP).
HIMATA, Katsuichi; (JP)
Agent: THE PATENT CORPORATE BODY ARUGA PATENT OFFICE; Sawanotsuru Ningyocho Bldg., 1-3-8, Nihonbashi Ningyocho, Chuo-ku, Tokyo 1030013 (JP)
Priority Data:
2010-145115 25.06.2010 JP
2011-009931 20.01.2011 JP
Title (EN) METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD
(FR) PROCÉDÉ PERMETTANT DE RÉDUIRE LA TENEUR EN ACRYLAMIDE DANS DES ALIMENTS TRAITÉS SOUMIS À UN TRAITEMENT THERMIQUE
(JA) 加熱処理加工食品中のアクリルアミド低減方法
Abstract: front page image
(EN)Disclosed is a method for reducing the acrylamide content in a processed food, which uses a component that is highly safe and has an excellent inhibitory effect on the production of acrylamide. The method for reducing the acrylamide content in a processed food is characterized by adding dihydroquercetin to a carbohydrate-containing processed food raw material or impregnating the carbohydrate-containing processed food raw material with dihydroquercetin prior to or during a heat treatment.
(FR)La présente invention a trait à un procédé permettant de réduire la teneur en acrylamide dans des aliments traités, lequel procédé utilise un composant qui est très sûr et qui est doté d'un excellent effet inhibiteur sur la production d'acrylamide. Le procédé permettant de réduire la teneur en acrylamide dans des aliments traités est caractérisé en ce qu'il comprend les étapes consistant à ajouter de la dihydroquercétine à une matière de base d'aliments traités contenant du glucide ou à imprégner la matière de base d'aliments traités contenant du glucide avec de la dihydroquercétine avant ou pendant le traitement thermique.
(JA) 安全性が高く、かつ優れたアクリルアミド生成抑制効果を有する成分を使用した加工食品中のアクリルアミド低減方法の提供。 炭水化物含有加工食品原料に、加熱処理前又は加熱処理時にジヒドロケルセチンを添加又は浸透させることを特徴とする、加工食品中のアクリルアミド低減方法。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)