A method for reducing acrylamide in foods, foods with a reduced content of acrylamide and commercial products

摘要

1. method u0441u043du0438u0436u0435u043du0438u00a0 u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 food material comprising adding to the food material in the n content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 enzyme barrier u0430u0433u0440u0435u0432u0430u043du0438u0435u043c.;2. method for 1, in which the enzyme u0441u043du0438u0436u0430u044eu0449u0438u0439 content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430, u00a0u0432u043bu00a0u0435u0442u0441u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430u0437u043eu0439.;3. method for 1, in which the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 10%.;4. method for 1, in which the enzyme u0441u043du0438u0436u0430u044eu0449u0438u0439 content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430, u00a0u0432u043bu00a0u0435u0442u0441u00a0 enzyme capable of u0433u0438u0434u0440u043eu043bu0438u0437u043eu0432u0430u0442u044c u0430u043cu0438u0434u043du0443u044e group free u0430u0441u043fu0430u0440u0430u0433u0438u043du0430.;5. method u0441u043du0438u0436u0435u043du0438u00a0 u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 food material, comprising:;(1) addendum to the food material content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 enzyme barrier, with the food material contains asparagine.;(2) the possible mixing the enzyme with food material.;(3) providing sufficient time u0434u043bu00a0 reaction of enzyme with u0430u0441u043fu0430u0440u0430u0433u0438u043du043eu043c; and;(4) may u0438u043du0430u043au0442u0438u0432u0430u0446u0438u044e or, perhaps, the removal of the enzyme.;6. method u0441u043du0438u0436u0435u043du0438u00a0 u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 food material for reducing u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 food material before heating.;7. method for p.6, which reduced u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 product adds to the food material of enzyme, the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 barrier.;8. way on p.7, in which the enzyme u0441u043du0438u0436u0430u044eu0449u0438u0439 content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430, u00a0u0432u043bu00a0u0435u0442u0441u00a0 u0430u0441u043fu0430u0440u0430u0433u0438u043du0430u0437u043eu0439.;9. way on p.7, in which the enzyme u0441u043du0438u0436u0430u044eu0449u0438u0439 content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430, u00a0u0432u043bu00a0u0435u0442u0441u00a0 enzyme capable of u0433u0438u0434u0440u043eu043bu0438u0437u043eu0432u0430u0442u044c u0430u043cu0438u0434u043du0443u044e group free u0430u0441u043fu0430u0440u0430u0433u0438u043du0430.;10. method u0441u043du0438u0436u0435u043du0438u00a0 u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 food, consisting of:;(1) addendum to the food material content u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 enzyme barrier, with the food material contains asparagine.;(2) the possible mixing the enzyme with food material.;(3) providing sufficient time u0434u043bu00a0 reaction of enzyme with u0430u0441u043fu0430u0440u0430u0433u0438u043du043eu043c;;(4) may u0438u043du0430u043au0442u0438u0432u0430u0446u0438u044e or may remove the enzyme; and;(5) the heating of food material to obtain the final product.;11. the food material, in which the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 10%.;12. the food material on the p.11, in which the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 30%.;13. the food material on p.12, which u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 reduced content of at least about 50%.;14. the food material on p.13, in which the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 70%.;15. the food material to question 14, in which the content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 90%.;16. product containing food material with the food material u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 content reduced by at least about 10%.;17. product on p.16, in which the content of the food material u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 30%.;18. the product on the u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 p.17, in which the content of the food material is reduced by at least about 50%.;19. product on p.18, in which the content of the food material u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 70%.;20. product on p.19, in which the content of the food material u0430u0441u043fu0430u0440u0430u0433u0438u043du0430 undercut, at least, at about 90%.;21. product on p.16, which select from group u0441u043eu0441u0442u043eu00a0u0449u0435u0439 of u0445u0440u0443u0441u0442u00a0u0449u0435u0433u043e u043au0430u0440u0442u043eu0444u0435u043bu00a0, potato chips, potato chips u0442u043eu0440u0442u0438u043bu044cu00a0, nachos.;22. the food material, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 10%.;23. food material for p.22, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 30%.;24. the food material on the p.23, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least about 50%.;25. the food material on p.24, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 70%.;26. the food material on p.25, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 90%.;27. product containing food material in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 10%.;28. product on p.27, in which the content of the food material u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 undercut, at least, at about 30%.;29. the product on the u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 p.28, in which the content of the food material is reduced by at least about 50%.;30. the product on the u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 p.29, in which the content of the food material is reduced at least to about 70%.;31. the product on the u0430u043au0440u0438u043bu0430u043cu0438u0434u0430 p.30 in which the content of the food material is reduced at least to about 90%.;32. product on p.27, in which the product chosen from group u0441u043eu0441u0442u043eu00a0u0449u0435u0439 of u0445u0440u0443u0441u0442u00a0u0449u0435u0433u043e u043au0430u0440u0442u043eu0444u0435u043bu00a0, potato chips, potato chips u0442u043eu0440u0442u0438u043bu044cu00a0, nachos.;33. a u0445u0440u0443u0441u0442u00a0u0449u0438u0439 potatoes containing less than about 400 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;34. a u0445u0440u0443u0441u0442u00a0u0449u0438u0439 potatoes p.33 containing less than about 300 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;35. a u0445u0440u0443u0441u0442u00a0u0449u0438u0439 potatoes p.34 containing less than about 200 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;36. a u0445u0440u0443u0441u0442u00a0u0449u0438u0439 potatoes on p.35 containing less than 50 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;37. a u0445u0440u0443u0441u0442u00a0u0449u0438u0439 potatoes on p.36 containing less than 10 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;38. potato chips containing less than about 40 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;39. potato chips on p.38 containing less than about 30 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;40. potato chips at p.39 containing less than about 20 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;41. potato chips on p.40 containing less than 10 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;42. the chips u0442u043eu0440u0442u0438u043bu044cu00a0 containing less than about 75 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;43. the chips u0442u043eu0440u0442u0438u043bu044cu00a0 on p.42 containing less than 50 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;44. the chips u0442u043eu0440u0442u0438u043bu044cu00a0 on p.43 containing less than 10 ppb u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;45. the commercial product, comprising:;(a) the product with the low u0430u043au0440u0438u043bu0430u043cu0438u0434u0430;;(b) the container u0434u043bu00a0 food product; and;(c) the instructions attached to the container.;with the u0443u043au0430u0437u0430u043du043du0430u00a0 u0438u043du0441u0442u0440u0443u043au0446u0438u00a0, u043fu0440u0438u043au0440u0435u043fu043bu0435u043du043du0430u00a0 to container, u043fu043eu0442u0440u0435u0431u0438u0442u0435u043bu00a0 informs about what the product has low content of u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;46. commercial product on p.45, which u0443u043au0430u0437u0430u043du043du0430u00a0 u043fu043eu0442u0440u0435u0431u0438u0442u0435u043bu00a0 u0438u043du0441u0442u0440u0443u043au0446u0438u00a0 informs that the product has low content of u0430u043au0440u0438u043bu0430u043cu0438u0434u0430.;47. the commercial product, comprising:;(a) the product with the low u0430u0441u043fu0430u0440u0430u0433u0438u043du0430;;(b) the container u0434u043bu00a0 food product; and;(c) the instructions attached to the container.;with the u0443u043au0430u0437u0430u043du043du0430u00a0 u0438u043du0441u0442u0440u0443u043au0446u0438u00a0, u043fu0440u0438u043au0440u0435u043fu043bu0435u043du043du0430u00a0 to container, u043fu043eu0442u0440u0435u0431u0438u0442u0435u043bu00a0 informs about what the product has low content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430.;48. commercial product on p.47, which u0443u043au0430u0437u0430u043du043du0430u00a0 u043fu043eu0442u0440u0435u0431u0438u0442u0435u043bu00a0 u0438u043du0441u0442u0440u0443u043au0446u0438u00a0 informs about what the product has low content of u0430u0441u043fu0430u0440u0430u0433u0438u043du0430.;49. commercial product on p.45, in which the product u00a0u0432u043bu00a0u0435u0442u0441u00a0 food ingredient.;50. commercial product on p.47, in which the product u00a0u0432u043bu00a0u0435u0442u0441u00a0 food ingredient.