Title:
カカオ製品中のアクリルアミドを低減するための方法、アクリルアミドの濃度が低減されているカカオ製品、及び商品
Document Type and Number:
Japanese Patent JP5425366
Kind Code:
B2
Abstract:
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
Inventors:
John Keeney Howie
Peter Yautakurin
David Vincent Zizak
Peter Yautakurin
David Vincent Zizak
Application Number:
JP2006517247A
Publication Date:
February 26, 2014
Filing Date:
June 14, 2004
Export Citation:
Assignee:
Pringles S. Ale Yell
International Classes:
A23G1/00; A23G1/02; A23G1/30; A23G1/42; A23G1/56; A23G3/00; A23G3/36
Domestic Patent References:
| JP2006513730A | ||||
| JP2006500024A | ||||
| JP2006510354A | ||||
| JP63198990A |
Other References:
Health Implications of Acrylamide in Food,Report of a Joint FAO/WHO Consultation WHO Headquarters, Geneva, Switzerland, 25-27 June 2002,p.1-35
Journal of Agricultural and Food Chemistry,Vol.51,p.1753-1757
Nature,Vol.419,p.449-450
食品総合辞典(第五版),昭和58年5月20日第5版第1刷,同文書院,575~577頁 ちょこれーと[Chocolate]の項
Journal of Agricultural and Food Chemistry,Vol.51,p.1753-1757
Nature,Vol.419,p.449-450
食品総合辞典(第五版),昭和58年5月20日第5版第1刷,同文書院,575~577頁 ちょこれーと[Chocolate]の項
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office
Shigeyoshi
Matsumoto Katsu
Shigeyoshi
Matsumoto Katsu
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