Title:
熱処理食品におけるアクリルアミド形成を減少させる方法
Document Type and Number:
Japanese Patent JP2006515181
Kind Code:
A
Abstract:
A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature /low-moisture conditions most favorable for acrylamide formation.
Inventors:
Barry, David Lawrence
Burnham, Colin Jeffrey
Desai, Prabin Maganral Desai
Joseph, Ponnatto Crian
Leon, Henry Kin-Han
Masson, John Richard
Lao, Mohan buoy. N.
Sanders, Robert William
Stalder, James William
Topole, Michael Grant
Burnham, Colin Jeffrey
Desai, Prabin Maganral Desai
Joseph, Ponnatto Crian
Leon, Henry Kin-Han
Masson, John Richard
Lao, Mohan buoy. N.
Sanders, Robert William
Stalder, James William
Topole, Michael Grant
Application Number:
JP2005518874A
Publication Date:
May 25, 2006
Filing Date:
February 06, 2004
Export Citation:
Assignee:
FRITO-LAY NORTH AMERICA,INC.
International Classes:
A21D6/00; A23L1/164; A23L5/10; A23L5/20; A23L7/10; A23L19/12; A23L19/18; A23L29/00; A23L33/00
Attorney, Agent or Firm:
Hironobu Onda
Makoto Onda
Makoto Onda