NO20092355L - Reduksjon av akrylamid-dannelse - Google Patents

Reduksjon av akrylamid-dannelse

Info

Publication number
NO20092355L
NO20092355L NO20092355A NO20092355A NO20092355L NO 20092355 L NO20092355 L NO 20092355L NO 20092355 A NO20092355 A NO 20092355A NO 20092355 A NO20092355 A NO 20092355A NO 20092355 L NO20092355 L NO 20092355L
Authority
NO
Norway
Prior art keywords
reduction
acrylamide formation
acrylamide
grilling
frying
Prior art date
Application number
NO20092355A
Other languages
English (en)
Other versions
NO332401B1 (no
Inventor
Grete Skrede
Pernille Baardseth
Grethe Enersen
Thea Sundt
Erik Slinde
Hans Blom
Trond Thomassen
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
Publication of NO20092355L publication Critical patent/NO20092355L/no
Application filed by Zeracryl As filed Critical Zeracryl As
Publication of NO332401B1 publication Critical patent/NO332401B1/no

Links

Classifications

    • 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
    • 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
    • A21D8/045—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 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
    • A23L19/03—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 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
    • 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 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
    • A23L7/104—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 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
    • 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
    • A23L7/135—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 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
    • A23L7/198—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)
  • Noodles (AREA)
  • Lubricants (AREA)

Abstract

Det beskrives anvendelse av syrebehandling av ikke tilberedte pommes frites før tilberedning med risting, fritering, grilling eller steking for dermed å redusere innholdet av akrylamid i det tilberedte produkt.
NO20092355A 2002-09-24 2009-06-19 Reduksjon av akrylamid-dannelse NO332401B1 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0222185A GB0222185D0 (en) 2002-09-24 2002-09-24 Use
PCT/GB2003/004066 WO2004028278A2 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Publications (2)

Publication Number Publication Date
NO20092355L true NO20092355L (no) 2005-06-24
NO332401B1 NO332401B1 (no) 2012-09-10

Family

ID=9944689

Family Applications (4)

Application Number Title Priority Date Filing Date
NO20051815A NO20051815L (no) 2002-09-24 2005-04-14 Reduksjon av akrylarmid-dannelse i kornbaserte naeringsmidler
NO20051813A NO20051813L (no) 2002-09-24 2005-04-14 Reduksjon av akrylamid-dannelse i naeringsmidler
NO20051814A NO328573B1 (no) 2002-09-24 2005-04-14 Reduksjon av akrylamid-dannelse
NO20092355A NO332401B1 (no) 2002-09-24 2009-06-19 Reduksjon av akrylamid-dannelse

Family Applications Before (3)

Application Number Title Priority Date Filing Date
NO20051815A NO20051815L (no) 2002-09-24 2005-04-14 Reduksjon av akrylarmid-dannelse i kornbaserte naeringsmidler
NO20051813A NO20051813L (no) 2002-09-24 2005-04-14 Reduksjon av akrylamid-dannelse i naeringsmidler
NO20051814A NO328573B1 (no) 2002-09-24 2005-04-14 Reduksjon av akrylamid-dannelse

Country Status (15)

Country Link
US (4) US20060147606A1 (no)
EP (4) EP1542547A2 (no)
AT (1) ATE448697T1 (no)
AU (3) AU2003264903A1 (no)
CA (4) CA2499540A1 (no)
CY (1) CY1116577T1 (no)
DE (1) DE60330157D1 (no)
DK (2) DK2127526T3 (no)
ES (2) ES2542865T3 (no)
GB (1) GB0222185D0 (no)
HU (1) HUE026620T2 (no)
NO (4) NO20051815L (no)
PT (1) PT2127526E (no)
SI (1) SI2127526T1 (no)
WO (3) WO2004028277A2 (no)

Families Citing this family (20)

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Publication number Priority date Publication date Assignee Title
US20050074538A1 (en) * 2002-09-19 2005-04-07 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
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. 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
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
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
CA3032758A1 (en) 2016-08-09 2018-02-15 Kellogg Company Cooked food product having reduced acrylamide level
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

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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
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Also Published As

Publication number Publication date
EP1542548A2 (en) 2005-06-22
NO328573B1 (no) 2010-03-22
AU2003264904A1 (en) 2004-04-19
SI2127526T1 (sl) 2015-09-30
US20060147606A1 (en) 2006-07-06
DK2127526T3 (en) 2015-07-27
DE60330157D1 (de) 2009-12-31
AU2003269165A1 (en) 2004-04-19
AU2003264903A1 (en) 2004-04-19
WO2004028278A2 (en) 2004-04-08
NO20051813D0 (no) 2005-04-14
EP1542547A2 (en) 2005-06-22
WO2004028277A2 (en) 2004-04-08
GB0222185D0 (en) 2002-10-30
NO332401B1 (no) 2012-09-10
EP1542546B1 (en) 2009-11-18
CA2499540A1 (en) 2004-04-08
CY1116577T1 (el) 2017-03-15
EP2127526A3 (en) 2009-12-23
WO2004028278A3 (en) 2004-07-01
NO20051815L (no) 2005-06-24
CA2678730C (en) 2012-08-07
US20120100254A1 (en) 2012-04-26
NO20051814L (no) 2005-06-24
EP1542546A2 (en) 2005-06-22
EP2127526B1 (en) 2015-04-29
HUE026620T2 (en) 2016-06-28
CA2499473A1 (en) 2004-04-08
CA2678730A1 (en) 2004-04-08
CA2499526A1 (en) 2004-04-08
DK1542546T3 (da) 2010-04-06
CA2499473C (en) 2010-08-17
EP2127526A2 (en) 2009-12-02
NO20051815D0 (no) 2005-04-14
US20120009314A1 (en) 2012-01-12
PT2127526E (pt) 2015-09-14
WO2004028277A3 (en) 2004-07-29
ES2336784T3 (es) 2010-04-16
US20150104558A1 (en) 2015-04-16
NO20051814D0 (no) 2005-04-14
ATE448697T1 (de) 2009-12-15
WO2004028276A3 (en) 2004-06-03
WO2004028276A2 (en) 2004-04-08
NO20051813L (no) 2005-06-24
ES2542865T3 (es) 2015-08-12

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