ES2542865T3 - Reducción de la formación de acrilamida - Google Patents

Reducción de la formación de acrilamida Download PDF

Info

Publication number
ES2542865T3
ES2542865T3 ES09007592.0T ES09007592T ES2542865T3 ES 2542865 T3 ES2542865 T3 ES 2542865T3 ES 09007592 T ES09007592 T ES 09007592T ES 2542865 T3 ES2542865 T3 ES 2542865T3
Authority
ES
Spain
Prior art keywords
reduction
acrylamide formation
acrylamide
grilling
frying
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES09007592.0T
Other languages
English (en)
Inventor
Pernille Baardseth
Hans Blom
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
Trond Thomassen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zeracryl AS
Original Assignee
Zeracryl AS
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
Application filed by Zeracryl AS filed Critical Zeracryl AS
Application granted granted Critical
Publication of ES2542865T3 publication Critical patent/ES2542865T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Lubricants (AREA)
  • Noodles (AREA)

Abstract

Uso de un ácido fisiológicamente aceptable para el tratamiento de patatas fritas no cocidas, o de la harina empleada en su preparación, a fin de reducir la formación de acrilamida durante la cocción posterior de las patatas.

Description

imagen1
imagen2
imagen3

Claims (1)

  1. imagen1
ES09007592.0T 2002-09-24 2003-09-24 Reducción de la formación de acrilamida Expired - Lifetime ES2542865T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0222185A GB0222185D0 (en) 2002-09-24 2002-09-24 Use
GB0222185 2002-09-24

Publications (1)

Publication Number Publication Date
ES2542865T3 true ES2542865T3 (es) 2015-08-12

Family

ID=9944689

Family Applications (2)

Application Number Title Priority Date Filing Date
ES09007592.0T Expired - Lifetime ES2542865T3 (es) 2002-09-24 2003-09-24 Reducción de la formación de acrilamida
ES03750945T Expired - Lifetime ES2336784T3 (es) 2002-09-24 2003-09-24 Reduccion de la formacion de acrilimida.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES03750945T Expired - Lifetime ES2336784T3 (es) 2002-09-24 2003-09-24 Reduccion de la formacion de acrilimida.

Country Status (15)

Country Link
US (4) US20060147606A1 (es)
EP (4) EP1542547A2 (es)
AT (1) ATE448697T1 (es)
AU (3) AU2003269165A1 (es)
CA (4) CA2499526A1 (es)
CY (1) CY1116577T1 (es)
DE (1) DE60330157D1 (es)
DK (2) DK2127526T3 (es)
ES (2) ES2542865T3 (es)
GB (1) GB0222185D0 (es)
HU (1) HUE026620T2 (es)
NO (4) NO328573B1 (es)
PT (1) PT2127526E (es)
SI (1) SI2127526T1 (es)
WO (3) WO2004028278A2 (es)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
WO2004060078A1 (en) * 2003-01-03 2004-07-22 Mun Yhung Jung Method for the reduction of acrylamide formation
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7527815B2 (en) * 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
GB0407301D0 (en) * 2004-03-31 2004-05-05 Forinnova As Use
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
EP2074890B1 (de) 2007-12-21 2014-11-26 Jungbunzlauer Ladenburg GmbH Verfahren zur Verminderung des Acrylamidgehaltes bei kohlehydrathaltigen Lebensmitteln
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104824672B (zh) * 2015-05-29 2017-04-05 东北农业大学 一种乳酸菌吸附去除丙烯酰胺的方法
EP3884782A1 (en) 2016-08-09 2021-09-29 Kellogg Company Acrylamide inhibitor composition for thermal processing of a food product
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

Family Cites Families (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2470374A (en) * 1943-02-22 1949-05-17 Schaul Martin Carl Process for the production of food preparations from potatoes and similar farinaceous tubers
US2744017A (en) * 1950-08-15 1956-05-01 Ben L Sarett Removal of sugars by enzymatic process
US2676889A (en) * 1953-07-03 1954-04-27 G R K Chemical Co Inc Process for preparing a food product
US2987401A (en) * 1957-12-11 1961-06-06 Carter D Johnston Composition and method for inhibiting discoloration of cut organic materials
US2983619A (en) * 1959-10-20 1961-05-09 Simplot Co J R Method of preparing preserved food products
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
CA1029596A (en) * 1973-09-28 1978-04-18 Corporate Foods Limited Process for rehydration of potato solids
US3891771A (en) * 1973-11-01 1975-06-24 Dean Foods Co Method of manufacturing fermented vegetable products
CA1092433A (en) * 1975-07-07 1980-12-30 Barney W. Hilton Fermented, dehydrated potato products
JPS52102489A (en) * 1976-02-24 1977-08-27 Taki Chem Co Ltd Elimination of acrylamide
JPS5386079A (en) * 1977-11-12 1978-07-29 Taki Chem Co Ltd Decomposition of acrylamide
US4254153A (en) * 1979-04-13 1981-03-03 Carnation Company Process for preparing frozen par-fried potatoes
US4317842A (en) * 1979-07-24 1982-03-02 General Foods Corporation Preparing frozen par-fried potato strips
JPS5867143A (ja) * 1982-01-26 1983-04-21 Aizu Tenpou Jozo Kk 根菜類のチルド食品の製法
US4751093A (en) * 1983-03-15 1988-06-14 Leon Hong Preparation of fried potato pieces
US4698230A (en) * 1984-04-23 1987-10-06 Willard Miles J Potato flavor enhancing composition and method of use
US4761294A (en) * 1985-08-20 1988-08-02 J. R. Simplot Company Process for preparing parfried and frozen potato strips
US4948609A (en) * 1988-02-12 1990-08-14 Nabisco Brands, Inc. Fruit and vegetable dried food product
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
JP2518672B2 (ja) * 1988-06-24 1996-07-24 ハウス食品株式会社 さつまいもチップの製造方法
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
JPH04158738A (ja) * 1990-10-19 1992-06-01 Nippon Oil & Fats Co Ltd 馬鈴薯用変色防止剤
JP3150175B2 (ja) * 1991-10-08 2001-03-26 株式会社中埜酢店 ジャガイモ加工食品の製造方法
IS3930A (is) * 1991-10-11 1993-04-12 Matforsk, Norwegian Food Research Institute Aðferð við meðhöndlun á grænmeti
US5292542A (en) * 1992-06-19 1994-03-08 Services Alimentaires, S.A. Process for making dehydrated potato products
JPH099862A (ja) * 1995-06-27 1997-01-14 Calpis Food Ind Co Ltd:The 蛋白質のメイラード反応抑制方法および乳を含む加工飲食品
US5750165A (en) * 1996-04-16 1998-05-12 Erway; Dale E. Method of preparing a refrigerated potato product
JP3642884B2 (ja) * 1996-07-17 2005-04-27 花王株式会社 電子レンジ加熱に適するパン
IT1294728B1 (it) * 1997-09-12 1999-04-12 Biopolo S C A R L Ceppi di lievito per la riproduzione di acido lattico
JP3319417B2 (ja) * 1999-02-05 2002-09-03 扶桑化学工業株式会社 剥皮したジャガイモの変色防止方法
US6890580B1 (en) * 1999-04-26 2005-05-10 Procter + Gamble Co. Method for preparing dehydrated starch products
US6599547B1 (en) * 1999-04-26 2003-07-29 The Procter & Gamble Co. Method for preparing dehydrated food products
EP1276389A2 (en) * 2000-04-14 2003-01-22 Novozymes Biotech, Inc. Enzymatic treatment of potato products
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
BR0115418A (pt) * 2000-11-17 2004-08-17 Daniso As Processo
GB0123015D0 (en) * 2001-09-25 2001-11-14 Howard J G Process to extend shelf life, reduce fat content of potato chips
AU2003237576A1 (en) * 2002-07-02 2004-01-23 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Also Published As

Publication number Publication date
NO20051815D0 (no) 2005-04-14
CA2499540A1 (en) 2004-04-08
US20120009314A1 (en) 2012-01-12
DE60330157D1 (de) 2009-12-31
WO2004028277A2 (en) 2004-04-08
DK1542546T3 (da) 2010-04-06
PT2127526E (pt) 2015-09-14
AU2003264904A1 (en) 2004-04-19
US20060147606A1 (en) 2006-07-06
NO20051814L (no) 2005-06-24
CA2499526A1 (en) 2004-04-08
EP1542547A2 (en) 2005-06-22
ES2336784T3 (es) 2010-04-16
WO2004028278A3 (en) 2004-07-01
EP1542546A2 (en) 2005-06-22
NO20051814D0 (no) 2005-04-14
WO2004028277A3 (en) 2004-07-29
WO2004028278A2 (en) 2004-04-08
NO20051813L (no) 2005-06-24
NO20092355L (no) 2005-06-24
AU2003264903A1 (en) 2004-04-19
CY1116577T1 (el) 2017-03-15
NO20051813D0 (no) 2005-04-14
NO328573B1 (no) 2010-03-22
CA2499473C (en) 2010-08-17
HUE026620T2 (en) 2016-06-28
NO20051815L (no) 2005-06-24
US20120100254A1 (en) 2012-04-26
CA2499473A1 (en) 2004-04-08
CA2678730A1 (en) 2004-04-08
NO332401B1 (no) 2012-09-10
EP2127526A2 (en) 2009-12-02
US20150104558A1 (en) 2015-04-16
WO2004028276A3 (en) 2004-06-03
AU2003269165A1 (en) 2004-04-19
GB0222185D0 (en) 2002-10-30
WO2004028276A2 (en) 2004-04-08
SI2127526T1 (sl) 2015-09-30
CA2678730C (en) 2012-08-07
EP2127526B1 (en) 2015-04-29
EP1542548A2 (en) 2005-06-22
EP1542546B1 (en) 2009-11-18
ATE448697T1 (de) 2009-12-15
EP2127526A3 (en) 2009-12-23
DK2127526T3 (en) 2015-07-27

Similar Documents

Publication Publication Date Title
CY1116577T1 (el) Μειωση του σχηματισμου ακρυλαμιδιου
MY153598A (en) Infrared radiation cooker
ATE368390T1 (de) Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht
WO2005094591A3 (en) Reduction of acrylamide formation in coffee-based food processing
WO2007145516A3 (en) Device for accelerated draining of food which has just been deep-fried
CN309377711S (zh) 煎烤器（不锈钢烤盘hy-6515）
ATE343342T1 (de) Kochgeschirr
DE60204344D1 (de) Fritiergerät
IT1313868B1 (it) Apparecchio automatico per la cottura rapida di paste alimentari.
Russell Could these foods be giving us cancer?
ES1055059Y (es) Utensilio para cocinar alimentos.
ES2138569B1 (es) Procedimiento para la obtencion de pollo cocinado.
ITMI911134U1 (it) Accessorio da cucina, in particolare per infarinare o impanare cibi da cuocere mediante friggitura.
ITBZ20020028A1 (it) Procedimento per la preparazione di porzioni di pasta cotta e condita.
IT1317739B1 (it) Girarrosto a riscaldamento indiretto, particolarmente per la cotturadi carni, pesce, patate e simili.
Toda et al. Study of the frying method using the cooking oil spray
Warrick et al. The lighter side of meat.
IT232577Y1 (it) Apparecchio per la cottura di cibi mediante frittura o bollitura
ITMO20020303A1 (it) Apparato per la cottura di alimenti.
TW532122U (en) Improved structure of barrel for cooking noodle and deep frying
TH37273A3 (th) กล้วยทอดกรอบรสปาปิก้า รสบาร์บีคิว รสพิซซ่า รสไก่ รสกุ้ง และรสหมู
RU93005260A (ru) Пищевая подрумянивающая композиция и способ подрумянивания
JP2005028079A (ja) なべオーブン
BR0004437A (pt) Processo para obtenção de feijão cozido e temperado para venda em supermercado
ITVT20040008A1 (it) Invenzione di utilitÁ agricola avente per titolo "Fire Wave", che sfruttando il principio delle microonde cuoce le erbe infestanti rendendole inoffensive.