SI2127526T1 - Redukcija tvorbe akrilamida - Google Patents

Redukcija tvorbe akrilamida

Info

Publication number
SI2127526T1
SI2127526T1 SI200332436T SI200332436T SI2127526T1 SI 2127526 T1 SI2127526 T1 SI 2127526T1 SI 200332436 T SI200332436 T SI 200332436T SI 200332436 T SI200332436 T SI 200332436T SI 2127526 T1 SI2127526 T1 SI 2127526T1
Authority
SI
Slovenia
Prior art keywords
reduction
acrylamide formation
acrylamide
grilling
frying
Prior art date
Application number
SI200332436T
Other languages
English (en)
Inventor
Pernille Baardseth
Hans Blom
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
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
Application filed by Zeracryl As filed Critical Zeracryl As
Publication of SI2127526T1 publication Critical patent/SI2127526T1/sl

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
SI200332436T 2002-09-24 2003-09-24 Redukcija tvorbe akrilamida SI2127526T1 (sl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0222185A GB0222185D0 (en) 2002-09-24 2002-09-24 Use
EP20090007592 EP2127526B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Publications (1)

Publication Number Publication Date
SI2127526T1 true SI2127526T1 (sl) 2015-09-30

Family

ID=9944689

Family Applications (1)

Application Number Title Priority Date Filing Date
SI200332436T SI2127526T1 (sl) 2002-09-24 2003-09-24 Redukcija tvorbe akrilamida

Country Status (15)

Country Link
US (4) US20060147606A1 (sl)
EP (4) EP1542547A2 (sl)
AT (1) ATE448697T1 (sl)
AU (3) AU2003264904A1 (sl)
CA (4) CA2499540A1 (sl)
CY (1) CY1116577T1 (sl)
DE (1) DE60330157D1 (sl)
DK (2) DK2127526T3 (sl)
ES (2) ES2542865T3 (sl)
GB (1) GB0222185D0 (sl)
HU (1) HUE026620T2 (sl)
NO (4) NO20051813L (sl)
PT (1) PT2127526E (sl)
SI (1) SI2127526T1 (sl)
WO (3) WO2004028277A2 (sl)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
AU2003258855A1 (en) * 2003-01-03 2004-07-29 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
EP3197291A1 (en) 2014-07-04 2017-08-02 West Systems S.r.l 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
CN109688823A (zh) 2016-08-09 2019-04-26 家乐氏公司 具有降低的丙烯酰胺水平的熟食产品
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

Family Cites Families (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2470374A (en) * 1943-02-22 1949-05-17 Schaul Martin Carl Process for the production of food preparations from potatoes and similar farinaceous tubers
US2744017A (en) * 1950-08-15 1956-05-01 Ben L Sarett Removal of sugars by enzymatic process
US2676889A (en) * 1953-07-03 1954-04-27 G R K Chemical Co Inc Process for preparing a food product
US2987401A (en) * 1957-12-11 1961-06-06 Carter D Johnston Composition and method for inhibiting discoloration of cut organic materials
US2983619A (en) * 1959-10-20 1961-05-09 Simplot Co J R Method of preparing preserved food products
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
CA1029596A (en) * 1973-09-28 1978-04-18 Corporate Foods Limited Process for rehydration of potato solids
US3891771A (en) * 1973-11-01 1975-06-24 Dean Foods Co Method of manufacturing fermented vegetable products
CA1092433A (en) * 1975-07-07 1980-12-30 Barney W. Hilton Fermented, dehydrated potato products
JPS52102489A (en) * 1976-02-24 1977-08-27 Taki Chem Co Ltd Elimination of acrylamide
JPS5386079A (en) * 1977-11-12 1978-07-29 Taki Chem Co Ltd Decomposition of acrylamide
US4254153A (en) * 1979-04-13 1981-03-03 Carnation Company Process for preparing frozen par-fried potatoes
US4317842A (en) * 1979-07-24 1982-03-02 General Foods Corporation Preparing frozen par-fried potato strips
JPS5867143A (ja) * 1982-01-26 1983-04-21 Aizu Tenpou Jozo Kk 根菜類のチルド食品の製法
US4751093A (en) * 1983-03-15 1988-06-14 Leon Hong Preparation of fried potato pieces
US4698230A (en) * 1984-04-23 1987-10-06 Willard Miles J Potato flavor enhancing composition and method of use
US4761294A (en) * 1985-08-20 1988-08-02 J. R. Simplot Company Process for preparing parfried and frozen potato strips
US4948609A (en) * 1988-02-12 1990-08-14 Nabisco Brands, Inc. Fruit and vegetable dried food product
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
JP2518672B2 (ja) * 1988-06-24 1996-07-24 ハウス食品株式会社 さつまいもチップの製造方法
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
JPH04158738A (ja) * 1990-10-19 1992-06-01 Nippon Oil & Fats Co Ltd 馬鈴薯用変色防止剤
JP3150175B2 (ja) * 1991-10-08 2001-03-26 株式会社中埜酢店 ジャガイモ加工食品の製造方法
IS3930A (is) * 1991-10-11 1993-04-12 Matforsk, Norwegian Food Research Institute Aðferð við meðhöndlun á grænmeti
US5292542A (en) * 1992-06-19 1994-03-08 Services Alimentaires, S.A. Process for making dehydrated potato products
JPH099862A (ja) * 1995-06-27 1997-01-14 Calpis Food Ind Co Ltd:The 蛋白質のメイラード反応抑制方法および乳を含む加工飲食品
US5750165A (en) * 1996-04-16 1998-05-12 Erway; Dale E. Method of preparing a refrigerated potato product
JP3642884B2 (ja) * 1996-07-17 2005-04-27 花王株式会社 電子レンジ加熱に適するパン
IT1294728B1 (it) * 1997-09-12 1999-04-12 Biopolo S C A R L Ceppi di lievito per la riproduzione di acido lattico
JP3319417B2 (ja) * 1999-02-05 2002-09-03 扶桑化学工業株式会社 剥皮したジャガイモの変色防止方法
US6890580B1 (en) * 1999-04-26 2005-05-10 Procter + Gamble Co. Method for preparing dehydrated starch products
US6599547B1 (en) * 1999-04-26 2003-07-29 The Procter & Gamble Co. Method for preparing dehydrated food products
ATE447338T1 (de) * 2000-04-14 2009-11-15 Novozymes Inc Pektinase-behandlung von kartoffelprodukten
CA2427914C (en) * 2000-11-17 2010-01-26 Danisco A/S A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
GB0123015D0 (en) * 2001-09-25 2001-11-14 Howard J G Process to extend shelf life, reduce fat content of potato chips
WO2004004484A2 (en) * 2002-07-02 2004-01-15 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Also Published As

Publication number Publication date
PT2127526E (pt) 2015-09-14
NO328573B1 (no) 2010-03-22
US20150104558A1 (en) 2015-04-16
GB0222185D0 (en) 2002-10-30
DK2127526T3 (en) 2015-07-27
WO2004028278A2 (en) 2004-04-08
NO20051813L (no) 2005-06-24
ES2336784T3 (es) 2010-04-16
DK1542546T3 (da) 2010-04-06
ES2542865T3 (es) 2015-08-12
WO2004028276A3 (en) 2004-06-03
AU2003264903A1 (en) 2004-04-19
WO2004028277A3 (en) 2004-07-29
EP1542547A2 (en) 2005-06-22
ATE448697T1 (de) 2009-12-15
CA2678730A1 (en) 2004-04-08
NO20051815L (no) 2005-06-24
AU2003264904A1 (en) 2004-04-19
EP1542546A2 (en) 2005-06-22
NO20051814D0 (no) 2005-04-14
EP1542548A2 (en) 2005-06-22
WO2004028278A3 (en) 2004-07-01
EP2127526B1 (en) 2015-04-29
CA2499540A1 (en) 2004-04-08
CA2499526A1 (en) 2004-04-08
EP1542546B1 (en) 2009-11-18
NO332401B1 (no) 2012-09-10
CA2678730C (en) 2012-08-07
CA2499473C (en) 2010-08-17
EP2127526A2 (en) 2009-12-02
NO20051813D0 (no) 2005-04-14
NO20092355L (no) 2005-06-24
CY1116577T1 (el) 2017-03-15
WO2004028277A2 (en) 2004-04-08
CA2499473A1 (en) 2004-04-08
HUE026620T2 (en) 2016-06-28
US20060147606A1 (en) 2006-07-06
EP2127526A3 (en) 2009-12-23
DE60330157D1 (de) 2009-12-31
AU2003269165A1 (en) 2004-04-19
US20120009314A1 (en) 2012-01-12
NO20051815D0 (no) 2005-04-14
US20120100254A1 (en) 2012-04-26
NO20051814L (no) 2005-06-24
WO2004028276A2 (en) 2004-04-08

Similar Documents

Publication Publication Date Title
CY1116577T1 (el) Μειωση του σχηματισμου ακρυλαμιδιου
MY153598A (en) Infrared radiation cooker
WO2010114289A3 (ko) 이동식 구이 장치
IL190606A0 (en) Fried food products having reduced fat content
WO2005094591A3 (en) Reduction of acrylamide formation in coffee-based food processing
ATE368390T1 (de) Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht
WO2006047968A3 (en) Grill for automatic cooking of meat, fish & other foodstuffs
EP1563740A4 (en) PROCESS FOR COOKING FOODS BY PREHEATING AND HEATING TO COOKING FOODSTUFFS
AU2003217087A8 (en) Method of manufacturing of food products from cooked dough, especially pierogi
KR200365227Y1 (ko) 고기 구이판
JP3105831U (ja) スライド促進機能付調理器具
GB0326256D0 (en) Oven or utensil for cooking food
GB0321912D0 (en) Steamer roaster cooking utensil for poultry
Warrick et al. The lighter side of meat.
Warrick healthy cooking.
TW200730119A (en) Smokeless multi-function cooktop
ITMI911134U1 (it) Accessorio da cucina, in particolare per infarinare o impanare cibi da cuocere mediante friggitura.
AU2002328507A1 (en) Ingredients for deep-fried food and method of cooking deep-fried food by using the ingredients
JP2005028079A (ja) なべオーブン
CA2389475A1 (en) The barbeque stone
ES1055059Y (es) Utensilio para cocinar alimentos.
KR20070119109A (ko) 구이판
ITTN20010003V0 (it) Piastra fry top per la cottura ed il riscaldamento dei cibi.