Methods for reducing asparagine in a food material using cooling
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United States of America Patent
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Issued Date -
Jul 10, 2008
app pub date -
Jan 5, 2007
filing date -
Jan 5, 2007
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Abstract
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.degree. 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.
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