Method for reducing asparagine in a food material

Details Method for reducing asparagine in a food material Method for reducing asparagine in a food material

A - Human Necessities

21

D

A21D 8/04 (2006.01) A23L 1/015 (2006.01) A23L 1/03 (2006.01) A23L 1/164 (2006.01) A23L 1/168 (2006.01) A23L 1/18 (2006.01) A23L 1/216 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2636260

Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine- containing food material to a temperature of less than about 70~ C; and (3) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material.

les méthodes de l'invention visant à réduire le niveau d'asparagine dans une denrée alimentaire englobent les opérations suivantes : (1) chauffage d'une denrée alimentaire contenant de l'asparagine; (2) refroidissement de ladite denrée alimentaire à une température inférieure à 70° C environ; et (3) adjonction d'une enzyme réductrice d'asparagine à la denrée alimentaire refroidie contenant de l'asparagine. Les méthodes de réduction du niveau d'acrylamide dans un produit alimentaire contenant de l'asparagine consistent: (1) à ajouter une enzyme réductrice de l'asparagine à la denrée alimentaire refroidie contenant de l'asparagine; et (2) à fabriquer un produit alimentaire à partir de la denrée alimentaire traitée.

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