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公开(公告)号：EP2352407A2
公开(公告)日：2011-08-10
申请号：EP09829497.8
申请日：2009-08-12
Applicant: Frito-Lay North America, Inc. , Bourg, Wilfred Marcellien Jr. , Neel, Donald Vaughn , Raymond, Jennifer Bell
Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.
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公开(公告)号：EP2618652A1
公开(公告)日：2013-07-31
申请号：EP11827330.9
申请日：2011-09-20
Applicant: Frito-Lay North America, Inc.
Inventor： BHASKAR, Ajay, Rajeshwar , GRZEDA, Amanda , RAYMOND, Jennifer, Bell , TOPOR, Michael, Grant , TREZZA, Thomas, Anthony
IPC: A01J25/11
CPC classification number: A23B7/10 , A23B7/02 , A23B7/06 , A23L5/19 , A23L5/27 , A23L19/01 , A23L19/13 , A23L19/15 , A23L19/19
Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.
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