Process for the production of fruit and/or vegetable preparations with a reduced potential for acrylamide formation

The method of production of fruit and/or vegetable preparations intended for the production of mainly bakery and pastry products, snacks and cereal porridges enriched with fruit and/or vegetable components is described, where the raw material is raw homogenized fruit and/or vegetables in the form of...

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Bibliographische Detailangaben
Hauptverfasser:	Kukurová, Kristína, Ciesarová, Zuzana, Jelemenská, Viera
Format:	Patent
Sprache:	eng ; slo
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The method of production of fruit and/or vegetable preparations intended for the production of mainly bakery and pastry products, snacks and cereal porridges enriched with fruit and/or vegetable components is described, where the raw material is raw homogenized fruit and/or vegetables in the form of pulp, juice or press , while an anhydrous pH-adjusting agent or an aqueous solution of a pH-adjusting agent is added to the input raw material, with the minimum amount of pH-adjusting agent being 20 g per 1 kg of input raw material, and an aqueous solution of the enzyme asparaginase, with the minimum amount of enzyme used per 1 kg the input raw material is 100 asparaginase units, and the aqueous solution of the asparaginase enzyme is allowed to act on the input raw material for at least 5 min. at a temperature of at least 10 °C, while the aqueous solution of the asparaginase enzyme and the pH adjusting agent are added to the raw material simultaneously or sequentially. Opisuje sa spôsob výroby ovocných a/alebo zeleninových preparátov určených na výrobu najmä pekárskych a pečivárskych výrobkov, pochutín a cereálnych káš obohatených o zložky ovocia a/alebo zeleniny, kde vstupnou surovinou je surové homogenizované ovocie a/alebo zelenina vo forme drviny, šťavy alebo výliskov, pričom k vstupnej surovine sa pridá bezvodé činidlo na úpravu pH alebo vodný roztok činidla na úpravu pH, pričom minimálne množstvo činidla na úpravu pH je 20 g na 1 kg vstupnej suroviny, a vodný roztok enzýmu asparagináza, pričom minimálne množstvo enzýmu použité na 1 kg vstupnej suroviny je 100 asparaginázových jednotiek, a vodný roztok enzýmu asparagináza sa nechá pôsobiť na vstupnú surovinu minimálne 5 min. pri teplote minimálne 10 °C, pričom vodný roztok enzýmu asparagináza a činidlo na úpravu pH sa pridajú k vstupnej surovine súčasne alebo postupne.