CL2009001194A1 - Un metodo para preparar papas fritas que comprende: preparar una masa con hojuelas de papas y agua o cortar papas crudas e incorporar uno o mas compuestos de tiol libre y un agente reductor para reducir la cantidad de acrilamida producida, procesar termicamente. - Google Patents

Un metodo para preparar papas fritas que comprende: preparar una masa con hojuelas de papas y agua o cortar papas crudas e incorporar uno o mas compuestos de tiol libre y un agente reductor para reducir la cantidad de acrilamida producida, procesar termicamente.

Info

Publication number
CL2009001194A1
CL2009001194A1 CL2009001194A CL2009001194A CL2009001194A1 CL 2009001194 A1 CL2009001194 A1 CL 2009001194A1 CL 2009001194 A CL2009001194 A CL 2009001194A CL 2009001194 A CL2009001194 A CL 2009001194A CL 2009001194 A1 CL2009001194 A1 CL 2009001194A1
Authority
CL
Chile
Prior art keywords
preparing
reducing agent
dough
water
potato
Prior art date
Application number
CL2009001194A
Other languages
English (en)
Inventor
Allen Elder Vincent
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
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of CL2009001194A1 publication Critical patent/CL2009001194A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0042—Preserving by using additives, e.g. anti-oxidants containing nitrogen
    • C11B5/005—Amines or imines
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Método para preparar papas fritas fabricadas que comprende preparar masa con hojuelas de papas, agua, agente reductor y compuestos de tiol libres para reducir acrilamida producida por procesamiento térmico, laminar y cortar mezcla, formar pedazos cortados y procesar térmicamente los pedazos cortados para formar papas fritas (Div. 3484-05).
CL2009001194A 2005-01-11 2009-05-15 Un metodo para preparar papas fritas que comprende: preparar una masa con hojuelas de papas y agua o cortar papas crudas e incorporar uno o mas compuestos de tiol libre y un agente reductor para reducir la cantidad de acrilamida producida, procesar termicamente. CL2009001194A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/033,364 US20050118322A1 (en) 2002-09-19 2005-01-11 Method for enhancing acrylamide decomposition

Publications (1)

Publication Number Publication Date
CL2009001194A1 true CL2009001194A1 (es) 2009-09-04

Family

ID=36678064

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2009001194A CL2009001194A1 (es) 2005-01-11 2009-05-15 Un metodo para preparar papas fritas que comprende: preparar una masa con hojuelas de papas y agua o cortar papas crudas e incorporar uno o mas compuestos de tiol libre y un agente reductor para reducir la cantidad de acrilamida producida, procesar termicamente.

Country Status (14)

Country Link
US (1) US20050118322A1 (es)
EP (1) EP1838154A4 (es)
JP (1) JP2008521439A (es)
KR (1) KR100921599B1 (es)
CN (1) CN101098625A (es)
AU (1) AU2005324382B2 (es)
BR (1) BRPI0519318A2 (es)
CA (1) CA2588004C (es)
CL (1) CL2009001194A1 (es)
MX (1) MX2007008375A (es)
RU (1) RU2391000C2 (es)
TW (1) TW200628078A (es)
WO (1) WO2006076084A2 (es)
ZA (1) ZA200705278B (es)

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US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US20070141226A1 (en) * 2002-09-19 2007-06-21 Frito-Lay North America, Inc. Method for Reducing Acrylamide Formation in Thermally Processed Foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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
US20110017677A1 (en) * 2009-06-04 2011-01-27 Evans Thomas S Oil field water recycling system and method
WO2011064146A1 (de) * 2009-11-25 2011-06-03 Basf Se Verfahren zur herstellung von backwaren
WO2012047210A1 (en) * 2010-10-06 2012-04-12 Evans Thomas S Oil field water recycling system and method
CN105394655A (zh) * 2015-12-10 2016-03-16 云南农业大学 一种抑制马铃薯食品中丙烯酰胺形成的协同阻断方法
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EP3597647A1 (en) 2017-03-16 2020-01-22 The Kitasato Institute Novel pochoniolide compound and use thereof

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KR20070101315A (ko) 2007-10-16
JP2008521439A (ja) 2008-06-26
RU2391000C2 (ru) 2010-06-10
AU2005324382B2 (en) 2009-08-06
ZA200705278B (en) 2009-10-28
WO2006076084A2 (en) 2006-07-20
AU2005324382A1 (en) 2006-07-20
WO2006076084A3 (en) 2007-02-01
BRPI0519318A2 (pt) 2009-01-13
TW200628078A (en) 2006-08-16
EP1838154A4 (en) 2011-11-30
CA2588004A1 (en) 2006-07-20
KR100921599B1 (ko) 2009-10-14
US20050118322A1 (en) 2005-06-02
RU2007130744A (ru) 2009-02-20
MX2007008375A (es) 2007-09-06
EP1838154A2 (en) 2007-10-03
CN101098625A (zh) 2008-01-02
CA2588004C (en) 2011-03-15

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