CL2004000285A1 - Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente que consiste en proporcionar un alimento con una humedad de un 4% o mas, cocinarlo con un nivel de humedad menor al 3%, donde la temperatura de coccion es por debajo - Google Patents

Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente que consiste en proporcionar un alimento con una humedad de un 4% o mas, cocinarlo con un nivel de humedad menor al 3%, donde la temperatura de coccion es por debajo

Info

Publication number
CL2004000285A1
CL2004000285A1 CL200400285A CL2004000285A CL2004000285A1 CL 2004000285 A1 CL2004000285 A1 CL 2004000285A1 CL 200400285 A CL200400285 A CL 200400285A CL 2004000285 A CL2004000285 A CL 2004000285A CL 2004000285 A1 CL2004000285 A1 CL 2004000285A1
Authority
CL
Chile
Prior art keywords
cooking
humidity
acrilamide
reduce
stage
Prior art date
Application number
CL200400285A
Other languages
English (en)
Inventor
David Lawrence Burnham C Barry
Original Assignee
Frito Lay North America Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32868332&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CL2004000285(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of CL2004000285A1 publication Critical patent/CL2004000285A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)

Abstract

UN PROCESO Y APARATO PARA UN METODO PARA REDUCIR LA CANTIDAD DE ACRILAMIDA EN ALIMENTOS PROCESADOS TERMICAMENTE. ESTA INVENCION PERMITE LA PRODUCCION DE ALIMENTOS QUE TIENEN UN NIVEL DE ACRILAMIDAS SIGNIFICATIVAMENTE REDUCIDOS. EL METODO SE BASA EN LA MANIPULACION DE VARIAS OPERACIONES UNITARIAS USADAS EN LA PRODUCCION DE PRODUCTOS ALIMENTICIOS, PARTICULARMENTE LAS OPERACIONES UNITARIAS DE LAVADO Y DE COCCION. POR EJEMPLO LA OPERACION UNITARIA DE LAVADO PUEDE MODIFICARSE PARA PROPORCIONAR UNA ETAPA A UN TIEMPO Y TEMPERATURA AUMENTADOS Y AGREGAR COMPONENTES TALES COMO CLORURO DE CALCIO Y L-CISTEINAS A UNA SOLUCION ACUOSA USADA PARA EL CONTACTO. LA OPERACION UNITARIA DE COCINADO PUEDE MODIFICARSE DIVIDIENDOLA EN POR LO MENOS UNA PRIMERA ETAPA DE CALENTAMIENTO A TEMPERATURAS MAS ALTAS Y UNA SEGUNDA ETAPA DE CALENTAMIENTO A TEMPERATURAS MAS BAJAS PARA EVITAR LAS COONDICIONES DE ALTAS TEMPERATURAS BAJA HUMEDAD MAS FAVORABLES PARA LA FORMACION DE ACRILAMIDAS.
CL200400285A 2003-02-21 2004-02-18 Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente que consiste en proporcionar un alimento con una humedad de un 4% o mas, cocinarlo con un nivel de humedad menor al 3%, donde la temperatura de coccion es por debajo CL2004000285A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/371,448 US7393550B2 (en) 2003-02-21 2003-02-21 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
CL2004000285A1 true CL2004000285A1 (es) 2005-01-21

Family

ID=32868332

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200400285A CL2004000285A1 (es) 2003-02-21 2004-02-18 Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente que consiste en proporcionar un alimento con una humedad de un 4% o mas, cocinarlo con un nivel de humedad menor al 3%, donde la temperatura de coccion es por debajo

Country Status (21)

Country Link
US (7) US7393550B2 (es)
EP (6) EP1605774B2 (es)
JP (1) JP2006515181A (es)
KR (1) KR100794044B1 (es)
CN (1) CN100594802C (es)
AR (1) AR043236A1 (es)
AT (1) ATE434942T1 (es)
AU (1) AU2004216281B2 (es)
BR (1) BRPI0408049A (es)
CA (1) CA2516655C (es)
CL (1) CL2004000285A1 (es)
CY (1) CY1109388T1 (es)
DE (1) DE602004021784D1 (es)
EG (1) EG23712A (es)
ES (1) ES2327735T5 (es)
MX (1) MXPA05008834A (es)
PT (1) PT1605774E (es)
RU (1) RU2326548C2 (es)
TW (2) TWI367726B (es)
WO (1) WO2004075656A2 (es)
ZA (1) ZA200506675B (es)

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US7767247B2 (en) 2010-08-03
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