Loosening method and loosening device for cooked rice
US-9974322-B2 · May 22, 2018 · US
Process for Treating Vegetable Material with an Enzyme
US2016100612A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2016100612-A1 |
| Application number | US-201514971650-A |
| Country | US |
| Kind code | A1 |
| Filing date | Dec 16, 2015 |
| Priority date | Mar 29, 2007 |
| Publication date | Apr 14, 2016 |
| Grant date | — |
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Abstract
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The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
First claim
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1 - 10 . (canceled) 11 . A process for treating vegetable material with an enzyme, comprising: a) providing vegetable material comprising cells having a membrane and comprising an intracellular substrate for the enzyme, b) treating the material with a pulsed electric field, and subsequently c) treating the material with the enzyme. 12 . The process of claim 11 , wherein a) the cells comprise intracellular asparagine and/or an intracellular reducing sugar, b) the enzyme is an enzyme capable of reacting on asparagine or an oxidoreductase capable of oxidizing the reducing sugar, and c) the process comprises heat treatment after the enzyme treatment. 13 . The process of claim 12 , wherein the enzyme is an asparaginase. 14 . The process of claim 11 , wherein the cells comprise intracellular glucose. 15 . The process of claim 14 , wherein the enzyme is glucose oxidase, hexose oxidase or pyranose oxidase. 16 . The process of claim 11 , wherein the vegetable material comprises pieces of tuber, particularly potato. 17 . The process of claim 16 , comprising the sequential steps of: a) treating vegetable material comprising potato cells having a membrane with a pulsed electric field, b) treating the material with an enzyme capable of reacting on asparagine or an oxidoreductase capable of oxidizing the reducing sugar, and c) heating the material to make a food product. 18 . The process claim 17 , wherein the heating comprises frying, and the food product is potato chips or French fries. 19 . The process of claim 11 , wherein the pulsed electric field has a field strength above 20 kV/cm. 20 . The process of claim 11 , wherein the pulsed electric field has a field strength above 30 kV/cm. 21 . The process of claim 11 , wherein the pulsed electric field has a frequency of 10-200 pulses/min and duration of 0.5-5 minutes.
Assignees
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Classifications
Human Necessities · mapped topic
Human Necessities · mapped topic
- A23L1/025Primary
Human Necessities · mapped topic
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
Human Necessities · mapped topic
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Frequently asked questions
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- What does patent US2016100612A1 cover?
- The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
- Who is the assignee on this patent?
- Novozymes As
- What technology area does this patent fall under?
- Primary CPC classification A23L1/025. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu Apr 14 2016 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).