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公开(公告)号：EP3790398A1
公开(公告)日：2021-03-17
申请号：EP19800600.9
申请日：2019-05-03
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2.发明公开
公开(公告)号：EP2249657A1
公开(公告)日：2010-11-17
申请号：EP09706735.9
申请日：2009-01-26
摘要： A method for making a coaied food product having a heat susceptible coating is disclosed, hi one aspect, the invention is directed towards a nut having a proteinaceous or fruit- based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. in yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.
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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
发明人： CANTLEY, Catherine, Sarah , DESAI, Pravin, Maganlal , MICHEL, Enrique , RAO, V.N., Mohan , VINDIOLA, George
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.
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公开(公告)号：EP2637518B1
公开(公告)日：2017-04-26
申请号：EP11839081.4
申请日：2011-10-07
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5.发明公开
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
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.
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公开(公告)号：EP2637518A1
公开(公告)日：2013-09-18
申请号：EP11839081.4
申请日：2011-10-07
IPC分类号： A23L1/30
摘要： The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.
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7.发明公开
公开(公告)号：EP2627185A1
公开(公告)日：2013-08-21
申请号：EP11833170.1
申请日：2011-10-07
IPC分类号： A21D2/16
CPC分类号： A23L1/1025 , A23L5/11 , A23L7/13 , A23L7/197 , A23P30/20
摘要： A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
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公开(公告)号：EP2285238A2
公开(公告)日：2011-02-23
申请号：EP09743158.9
申请日：2009-03-23
CPC分类号： A23L19/18 , A23L5/13 , A23L5/15 , A23L5/30 , A23L19/12 , A23P30/32 , A23V2002/00 , A23V2200/3324
摘要： A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again.
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