WO2004004484A3 - Composition and method for preparing crispy starchy foods - Google Patents

Composition and method for preparing crispy starchy foods Download PDF

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Publication number
WO2004004484A3
WO2004004484A3 PCT/IL2003/000551 IL0300551W WO2004004484A3 WO 2004004484 A3 WO2004004484 A3 WO 2004004484A3 IL 0300551 W IL0300551 W IL 0300551W WO 2004004484 A3 WO2004004484 A3 WO 2004004484A3
Authority
WO
WIPO (PCT)
Prior art keywords
foods
high temperatures
heating
potato chips
french fries
Prior art date
Application number
PCT/IL2003/000551
Other languages
French (fr)
Other versions
WO2004004484A2 (en
Inventor
Yaron Mayer
Original Assignee
Yaron Mayer
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from IL15053402A external-priority patent/IL150534A0/en
Application filed by Yaron Mayer filed Critical Yaron Mayer
Priority to AU2003237576A priority Critical patent/AU2003237576A1/en
Publication of WO2004004484A2 publication Critical patent/WO2004004484A2/en
Publication of WO2004004484A3 publication Critical patent/WO2004004484A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Abstract

The consumption of highly heated starchy foods, such as for example potato chips, French fries, or breakfast cereals, has become very popular in the last 30 years, since for some reason consumers have been led into liking crispy or crunchy foods. However, recent finding published world-wide on April and June 2002 indicated that heating foods that are rich in carbohydrates to high temperatures, such as for example potato chips, French fries and various types of morning cereals, can cause the formation of large amounts of Acrylamides - up to hundreds or thousands of times more than what the World Health Organization (WHO) allows in drinking water. These substances are unnatural and there is evidence that they are dangerous carcinogens and also that they can cause damage to the human nervous system. The present invention tries to solve the above problems by preferably achieving crispiness or crunchiness and preferably also other customary properties in these foods, without heating them to high temperatures - preferably not substantially above 100 or 120 degrees Celsius.
PCT/IL2003/000551 2002-07-02 2003-07-02 Composition and method for preparing crispy starchy foods WO2004004484A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003237576A AU2003237576A1 (en) 2002-07-02 2003-07-02 Composition and method for preparing crispy starchy foods

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
IL150534 2002-07-02
IL15053402A IL150534A0 (en) 2002-07-02 2002-07-02 Composition and method for preparing crispy starchy foods
US39509402P 2002-07-05 2002-07-05
US60/395,094 2002-07-05
US44497203P 2003-02-02 2003-02-02
US60/444,972 2003-02-02
US45053103P 2003-02-17 2003-02-17
US60/450,531 2003-02-17

Publications (2)

Publication Number Publication Date
WO2004004484A2 WO2004004484A2 (en) 2004-01-15
WO2004004484A3 true WO2004004484A3 (en) 2004-04-22

Family

ID=30119216

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2003/000551 WO2004004484A2 (en) 2002-07-02 2003-07-02 Composition and method for preparing crispy starchy foods

Country Status (2)

Country Link
AU (1) AU2003237576A1 (en)
WO (1) WO2004004484A2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
DE10316998A1 (en) * 2003-04-11 2004-10-28 Basf Ag Process for reducing acrylamide formation when heating compounds containing amino groups
US6989167B2 (en) 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US7189422B2 (en) 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
US7527815B2 (en) 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
EP1713351B1 (en) * 2004-02-06 2009-07-15 Koninklijke Coöperatie Cosun U.A. Selective withdrawal of reducing sugars and/or asparagine during blanching
US20050196504A1 (en) * 2004-03-04 2005-09-08 Finley John W. Reduction of acrylamide in processed foods
US20060188639A1 (en) * 2005-02-18 2006-08-24 Joseph Ponnattu K Fabricated food product made from fresh potato mash
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
CN104068358A (en) * 2014-04-09 2014-10-01 江海涛 Anti-flatulence hot-candied sweet potato and preparation method thereof
CN109688823A (en) 2016-08-09 2019-04-26 家乐氏公司 Cooked food products with reduced levels of acrylamide
WO2018169055A1 (en) 2017-03-16 2018-09-20 学校法人北里研究所 Novel pochoniolide compound and use thereof
CN107684080A (en) * 2017-07-10 2018-02-13 杨宇 A kind of collagen chrysanthemum crisp chip and preparation method thereof
CN108013140A (en) * 2017-11-30 2018-05-11 武威霖沐科技发展有限公司 A kind of preparation method of instant Semen sesami nigrum cow's milk liquid

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Also Published As

Publication number Publication date
WO2004004484A2 (en) 2004-01-15
AU2003237576A8 (en) 2004-01-23
AU2003237576A1 (en) 2004-01-23

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