公开(公告)号：EP2296491B1

公开(公告)日：2018-04-25

申请号：EP09763636.9

申请日：2009-06-11

申请人： Frito-Lay North America, Inc.

发明人： CANTLEY, Catherine, Sarah ,  DESAI, Pravin, Maganlal ,  MICHEL, Enrique ,  RAO, V.N., Mohan ,  VINDIOLA, George

IPC分类号： A23L19/18 ,  A23L5/20 ,  A23L5/10

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/13 ,  A23L19/18 ,  Y10S426/808

摘要： A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.

公开(公告)号：EP2296491A1

公开(公告)日：2011-03-23

申请号：EP09763636.9

申请日：2009-06-11

申请人： Frito-Lay North America, Inc. ,  Cantley, Catherine Sarah ,  Desai, Pravin Maganlal ,  Michel, Enrique ,  Rao, V.N. Mohan ,  Vindiola, George

发明人： CANTLEY, Catherine, Sarah ,  DESAI, Pravin, Maganlal ,  MICHEL, Enrique ,  RAO, V.N., Mohan ,  VINDIOLA, George

IPC分类号： A23L1/01 ,  A23L1/015

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/13 ,  A23L19/18 ,  Y10S426/808

摘要： A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature / low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject, defects that result in high levels of acrylamide.