JP2006174845A - Method for decreasing acrylamide in food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for decreasing acrylamide in food through suppressing production of acrylamide in food material cooking processes. <P>SOLUTION: This method for decreasing acrylamide in food comprises adding basic amino acid, sulfur-containing amino acid or the like to a food material followed by cooking. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for reducing acrylamide in foods produced by cooking food materials such as potatoes.

  It was announced by the Swedish Food Agency in April 2002 that acrylamide was contained in foods (such as potato chips, french fries, biscuits) made by heating foods rich in carbohydrates at high temperatures. (Refer nonpatent literature 1). Subsequently, two research groups revealed that asparagine, which is one of the main amino acids of potato and cereals, becomes acrylamide through Maillard reaction with sugar (see Non-Patent Document 2 and Non-Patent Document 3).

  Acrylamide is a chemical substance that has been widely known in the past, but its influence on health when ingested as a food has not been studied so far, and there is no prior art for reducing acrylamide in food.

National Food Research Institute, July 25, 2002, Internet <URL: http://aa.iacfc.affrc.go.jp/keika.html> Motram, DS, Bronislow, LW and Dodson, AT (Mottram, DS, Bronislaw, LW & Dodson, AT), “Acrylamide is formed in the Maillard reaction.” “Nature ”, (UK), 2002, 419, 448-449. Stadler, RH et al., “Acrylamide from Maillard reaction products.” 2002, “Nature” (UK), 419, 2002 p.449

  An object of the present invention is to provide a method for reducing acrylamide in food by suppressing the generation of acrylamide in the cooking process of the food material.

  It is a further object of the present invention to provide a method for reducing acrylamide in foods by reducing the acrylamide content in food materials that already contain acrylamide in the cooking process, in addition to suppressing the generation of new acrylamides. Is to provide.

  It is a further object of the present invention to provide foods, particularly potato snacks, with reduced acrylamide content.

  The present invention includes the following inventions.

(1) Basic amino acids, basic amino acid derivatives, peptides containing basic amino acids as constituent amino acids, glycine, glycine derivatives, peptides containing glycine as constituent amino acids, alanine, alanine derivatives, peptides containing alanine as constituent amino acids, sulfur containing Contains amino acids, sulfur-containing amino acid derivatives, peptides containing sulfur-containing amino acids as constituent amino acids, uronic acid, uronic acid derivatives, aminoguanidine, vitamin B1, vitamin B1 derivatives, vitamin B6 and vitamin B6 derivatives, and at least one of these A method for reducing acrylamide in foods, comprising cooking after adding at least one selected from the group consisting of ingredients to the food material.
(2) The method according to (1) above, wherein the food material contains at least one selected from the group consisting of asparagine, an asparagine derivative, and a peptide containing asparagine as a constituent amino acid.
(3) The food material containing at least one selected from the group consisting of the asparagine, the asparagine derivative and the peptide containing asparagine as a constituent amino acid is potato, pea, black pepper, white pepper, green asparagus, burdock, green beans, The method according to (2) above, comprising at least one selected from the group consisting of turmeric, pumpkin, sweet potato, corn, onion, garlic, ginger, wheat and rice and materials derived from at least one of these.
(4) The method according to any one of (1) to (3) above, wherein the basic amino acid is lysine, arginine or histidine.
(5) The method according to any one of (1) to (3) above, wherein the sulfur-containing amino acid is cysteine, methionine or cystine.
(6) The method in any one of said (1)-(5) whose cooking temperature is 100-250 degreeC.
(7) Add at least one selected from the group consisting of sulfur-containing amino acids, sulfur-containing amino acid derivatives, peptides containing sulfur-containing amino acids as constituent amino acids, and ingredients containing at least one of these to food materials containing acrylamide A method for reducing acrylamide in foods, which comprises cooking after cooking.
(8) The method according to (7) above, wherein the cooking temperature is 80 to 110 ° C.
(9) A potato snack manufactured by the method according to any one of (1) to (8) above.

  The present invention provides a method for reducing acrylamide in food by suppressing the generation of acrylamide in the cooking process of the food material. In particular, when an amino acid (such as lysine) or a derivative thereof that rapidly undergoes a Maillard reaction with an aldehyde group of sugar is added to a food material and cooked, acrylamide can be reduced while maintaining the favorable effect of the Maillard reaction. This is advantageous. A method is provided for reducing acrylamide in food by reducing the acrylamide content in food ingredients that already contain acrylamide in the cooking process.

  Hereinafter, the present invention will be described in detail.

  The first aspect of the present invention is a method for reducing acrylamide in food by suppressing the generation of acrylamide in the cooking process of the food material.

  The second aspect of the present invention is a method for reducing acrylamide in a food by reducing the acrylamide content in a food material that already contains acrylamide in the cooking process, in addition to suppressing the generation of new acrylamide. It is.

  The third form of the present invention is a food, particularly potato snacks, with a reduced acrylamide content.

  The food material that can be used in the present invention is any material acceptable as food. In particular, a food material containing at least one selected from the group consisting of asparagine, an asparagine derivative and a peptide containing asparagine as a constituent amino acid is preferable. In the present specification, the “derivative” of an amino acid means any derivative acceptable as food.

  It is known that asparagine in food materials is converted to acrylamide via Maillard reaction. Therefore, it is particularly useful to use the method of the present invention in cooking a food material containing at least one selected from the group consisting of asparagine, an asparagine derivative and a peptide containing asparagine as a constituent amino acid.

  Food materials containing at least one selected from the group consisting of asparagine, an asparagine derivative and a peptide containing asparagine as a constituent amino acid include potato, pea, black pepper, white pepper, green asparagus, burdock, green beans, turmeric, pumpkin , Sweet potato, corn, onion, garlic, ginger, wheat and rice and materials derived from at least one of these. For example, a potato-derived material includes potato dry powder. According to the Food Research Institute report, No.31, pp.42-70, 1976, the content of asparagine in raw potatoes was 101.7mg / 100g, which was measured by the method described in the Examples by the applicant. According to the results, the asparagine content in dried potato powder and black pepper is 1163 mg / 100 g and 344 mg / 100 g, respectively.

  Examples of basic amino acids that can be used in the present invention include naturally occurring basic amino acids such as lysine, arginine, and histidine, synthetically obtained basic amino acids, and food-acceptable salts thereof. In particular, lysine is preferred.

  In addition to the above, a basic amino acid derivative, a peptide containing the above basic amino acid as a constituent amino acid, and the like can be used.

  The mechanism of reduction of acrylamide by basic amino acids is as follows. In other words, since basic amino acids have two basic functional groups, nucleophilic reaction with the carbonyl group of sugar more rapidly than asparagine, and as a result, the Maillard reaction between asparagine and sugar is inhibited. The amount of acrylamide produced is reduced. This effect is particularly remarkable when the basic amino acid is lysine. This is because the ε-position amino group of lysine has a large degree of steric freedom, so that a nucleophilic reaction to the carbonyl group of the sugar is more likely to occur. JP-B-6-67827 discloses lysine as a “Maillard reaction inhibitor”. However, in the present invention, the Maillard reaction itself is not inhibited when lysine or other basic amino acids, basic amino acid derivatives, or peptides containing basic amino acids as constituent amino acids are used. That is, in the present invention, the generation of acrylamide is suppressed while the Maillard reaction is promoted. Since the Maillard reaction has the effect of imparting a favorable color and fragrance to foods, the present invention is effective when the peptide containing a basic amino acid as a basic amino acid, a basic amino acid derivative or a constituent amino acid is used. It can be said that it has the advantageous effect that acrylamide in food can be reduced without impairing the favorable effect.

  Further, the present invention includes any amino acid, amino acid derivative or constitution capable of nucleophilic reaction with a carbonyl group of sugar more rapidly than asparagine, in addition to a basic amino acid, a basic amino acid derivative or a peptide containing a basic amino acid as a constituent amino acid. A peptide containing the amino acid can also be used as the amino acid. Examples of such amino acids, amino acid derivatives or peptides containing the amino acids as constituent amino acids include glycine, glycine derivatives, peptides containing glycine as constituent amino acids, alanine, alanine derivatives, and peptides containing alanine as constituent amino acids. Glycine and alanine have few steric hindrances around the amino group and easily undergo a nucleophilic reaction with the aldehyde group of the sugar. Therefore, as with basic amino acids, basic amino acid derivatives, or peptides containing basic amino acids as constituent amino acids, Maillard It has the advantageous effect that acrylamide in the food can be reduced without impairing the favorable effect of the reaction.

  Examples of the sulfur-containing amino acids that can be used in the present invention include naturally-occurring sulfur-containing amino acids such as cysteine, methionine, and cystine, synthetically-containing sulfur-containing amino acids, and food-acceptable salts thereof. Especially preferred are cysteine, methionine and cystine.

  In the present invention, sulfur-containing amino acid derivatives, peptides containing the above-mentioned sulfur-containing amino acids as constituent amino acids, and the like can be used. Specific examples of peptides containing sulfur-containing amino acids as constituent amino acids include reduced or oxidized glutathione. Moreover, yeast extract is mentioned as a component containing the sulfur-containing amino acid which can be used for this invention, and / or its derivative (s).

  In addition, when the amino acid used in the present invention is an amino acid having an asymmetric carbon atom, it may be any of a D-amino acid, an L-amino acid, or a mixture thereof. The amino acid used in the present invention is not particularly limited as long as it is suitable for food.

Examples of uronic acid that can be used in the present invention include glucuronic acid, galacturonic acid, mannuronic acid, and iduronic acid, with glucuronic acid being particularly preferred.
Examples of uronic acid derivatives that can be used in the present invention include polyuronic acid.

Vitamin B1 that can be used in the present invention includes thiamine and food acceptable salts thereof. Examples of salts acceptable as food include hydrochlorides and nitrates.
Examples of vitamin B1 derivatives that can be used in the present invention include thiamine phosphates.

Vitamin B6 that can be used in the present invention includes pyridoxine, pyridoxal, pyridoxamine and food acceptable salts thereof. Examples of salts acceptable as food include hydrochlorides and nitrates.
Vitamin B6 derivatives that can be used in the present invention include pyridoxine, pyridoxal, or phosphates of pyridoxamine.

  Sulfur-containing amino acids, sulfur-containing amino acid derivatives, peptides containing sulfur-containing amino acids as constituent amino acids, uronic acid, uronic acid derivatives, aminoguanidine, vitamin B1, vitamin B1 derivatives, vitamin B6 or vitamin B6 derivatives reduce acrylamide in foods The mechanism of action is not always clear. However, as shown in the examples, it has the effect of reducing acrylamide in food.

  The cooking process that can be used in the method of the present invention may be any cooking process, preferably a cooking process. Specific examples of the cooking process include oil frying, baking, roasting, and cooking.

  In the 1st form of this invention, it is preferable that the temperature of a cooking process is 100-250 degreeC at the point by which the remarkable reduction | decrease of acrylamide is recognized.

  The second form of the present invention has the effect of reducing the acrylamide content in the food material that already contains acrylamide through the cooking process in addition to the effect of suppressing the generation of new acrylamide as in the first form. The point is characteristic.

  As shown in the examples, the effect of reducing the content of acrylamide already present in the food material contains a sulfur-containing amino acid, a sulfur-containing amino acid derivative, a peptide containing a sulfur-containing amino acid as a constituent amino acid, and at least one of these. It is found only when at least one selected from the group consisting of components is added.

  “A food material containing acrylamide” or “a food material that already contains acrylamide” includes a food material that has, for any reason, led to containing acrylamide. For example, the food material which came to contain acrylamide by the pre-processing process is contained.

  Here, the “pretreatment step” refers to a step in which cooking such as preparation is performed in advance. The step includes, for example, a step of producing a seasoning material by mixing and heating edible oils and fats and vegetables containing at least one selected from the group consisting of asparagine, an asparagine derivative and a peptide containing asparagine as a constituent amino acid at high temperature. included.

  The “food material that has led to the inclusion of acrylamide in the pretreatment process” refers to, for example, an intermediate processed product in which Maillard reaction has occurred by heat cooking as the pretreatment process and acrylamide has been produced. The intermediate processed product includes, for example, the above-described seasoning material prepared in the manufacturing process of food and the seasoning material separately prepared and processed for distribution.

  The cooking process in the second embodiment of the present invention may be an arbitrary cooking process, preferably a heating cooking process. Examples of the cooking process include oil butter, baking, roasting, and cooking. Moreover, it is preferable that the temperature of a cooking process is 80-110 degreeC at the point that the effect which reduces the content of the existing acrylamide contained in foodstuff material is recognized also at about 90 degreeC which a Maillard reaction does not occur easily.

  The food subject to the present invention is the result of analysis of acrylamide in food by the Food Department of the National Institute of Health Sciences published on November 1, 2002 on the Ministry of Health, Labor and Welfare website (Internet http: //www.mhlw.go jp / topics / 2002/11 / tp1101-1a.html) can be exemplified by foods whose acrylamide content is measured. Specifically, potato chips, popcorn, snacks, rice crackers, cookies, crackers, karinto, instant noodles , Instant wonton and cereal, and potato snacks such as potato chips are particularly preferable.

The acrylamide content in the potato snack produced by the usual method is 6.57 × 10 ^{−6 to} 5.00 × 10 ⁻⁵ mol / kg, although it varies depending on the raw materials used and production conditions. On the other hand, according to the method of the present invention, it is possible to produce a potato snack having an acrylamide content much lower than that of a potato snack produced by a usual method, for example, 5.1 × 10 ^{−7 to} 4.3 × 10 ⁻⁶ mol / kg. Can do. The acrylamide content in the potato snack is a value obtained when measured under the analytical method conditions described later by GCMS.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.

Analysis of acrylamide content by gas chromatograph mass spectrometer (GCMS)
Quantitative analysis of acrylamide content by GCMS was performed by the following procedure.
In this method, acrylamide (AA) extracted with a water-methanol solution is dibrominated with bromine to 2,3-dibromopropylamide (2,3-DBPA), transferred to ethyl acetate, concentrated, and then 2-bromo with triethylamine. After monobromination to propylamide (2-BPA), detection was performed by GCMS. Due to the heterogeneous bromination rate, 1,2,3- ¹³ C ₃ -acrylamide was added as an internal standard during extraction.

Reagents The reagents used in the analysis are as follows. As the acrylamide, special grade acrylamide-HG (manufactured by Wako Pure Chemical Industries) was used. 10, 1, 0.1 mg / L aqueous solution prepared. ^1,2,3-13 C ₃ - acrylamide as the (internal ^{standard), 1000mg / L 1,2,3- 13 C} 3 - acrylamide / methanol solution (Cambridge Isotope Laboratories Inc. Ltd., purchased from Wako Pure Chemical Industries) Was used. A 0.2 mol / L potassium bromate aqueous solution was used. A 1 mol / L aqueous sodium thiosulfate solution was used. A 25% aqueous sulfuric acid solution was used. For methanol, hexane, ethyl acetate, triethylamine or potassium bromide, special reagents were used.

2 g of a sample appropriately pulverized with an extraction operation food mill and 0.1 ml of a 20 mg / L internal standard solution were collected in a centrifuge tube with a 10 ml cap. 7 ml of 20% aqueous methanol solution was added. After shaking for 10 minutes, the mixture was centrifuged at 3000 rpm for 10 minutes (centrifuge: KUBOTA5010 (Kubota Seisakusho)). The supernatant was filtered through No. 5B filter paper. To the precipitate, 5 ml of 20% aqueous methanol solution was added, and the mixture was again filtered with No. 5B filter paper. In the case of a sample, all the filtrate was collected in a 10 ml centrifuge tube with a stopper. Meanwhile, 1 ml of each standard solution using acrylamide described above and 0.1 ml of a 20 mg / L internal standard solution were collected in a centrifuge tube with a 10 ml stopper. When there was a lot of lipids, 2 ml of hexane was added, shaken for 2 minutes, centrifuged as appropriate, and the hexane layer was discarded. A 25% aqueous sulfuric acid solution was added to adjust the pH to 1 or less. 1 g of potassium bromide was added and completely dissolved. 0.2 ml of 0.2 mol / L potassium bromate aqueous solution was added and mixed, and it was confirmed that the solution became yellow. The AA was reacted with 2,3-DBPA by leaving it in a refrigerator at 5 ° C. for 60 minutes. 1 mol / L sodium thiosulfate aqueous solution was added dropwise until the yellow color disappeared to decompose excess Br ₂ . Ethyl acetate 4 ml x 2 was added, shaken for 10 minutes, and optionally centrifuged. The ethyl acetate layer was passed through a filter paper on which anhydrous sodium sulfate was placed, and the filtrate was collected in a 50 ml eggplant flask. It concentrated without making it dry until it became 0.5 ml or less with a rotary evaporator. 40 μl of triethylamine was added to react 2,3-DBPA to 2-BPA. A 0.45 μm filter was attached to the syringe, the volume was adjusted to 1 ml, and the filtrate was used as a test solution.

GCMS conditions A gas chromatograph mass spectrometer (GCMS) was performed under the following conditions.
GCMS AutoMass System II (JEOL)
Capillary column DB-5 (manufactured by J & W)
Length 30m, inner diameter 0.25mm, film thickness 0.25μm
Carrier gas Helium inlet back pressure 70 kPa
Inlet temperature 220 ° C
Injection method Splitless, purge on 0.5 min, off 0 min Injection volume 1 μL
Oven temperature rise DB-5: 50 ℃, 1 minute → 10 ℃ / minute → 260 ℃, 5 minutes ionization method EI (70eV)
Ion source temperature 210 ℃
Interface temperature 240 ℃
Scanning SIM, m / z 44-45,70,73,106,108,110,149-155

A calibration curve consisting of the peak area ratio of the standard solution and the internal standard solution was prepared with respect to the concentration of the analysis standard solution, and the acrylamide concentration (ng / g) in the sample was determined.
_{^{Standard: m / z149 [12 C 3}} H 4 NO 79 Br] + or _{^{m / z151 [12 C 3 H}} 4 NO 81 Br] +
Internal standard: m / z 152 [ ¹³ C ₃ H ₄ NO ⁷⁹ Br] ⁺ or m / z 154 [ ¹³ C ₃ H ₄ NO ⁸¹ Br] ⁺

Analysis of asparagine by liquid chromatography Free asparagine was derivatized with orthophthalaldehyde (OPA) and then detected by liquid chromatography (HPLC) with a fluorescence detector. After the extraction, HPLC analysis was performed promptly.

Reagents Especially for the analysis, pH 2.2 lithium citrate buffer (manufactured by Wako Pure Chemical Industries, for amino acid automatic analyzer), mobile phase kit for amino acid analysis lithium type (manufactured by Shimadzu Corporation) and OPA reaction solution kit for amino acid analysis (Shimadzu) Manufactured by Seisakusho Co., Ltd.).

A 70% aqueous ethanol solution was added to 2 g of the extraction operation sample, and the volume was adjusted to 100 ml, followed by filtration with No. 5B filter paper to remove proteins. The filtrate was transferred to an eggplant flask and dried with a rotary evaporator to remove ethanol. The residue was diluted and dissolved to an appropriate concentration with a pH 2.2 lithium citrate buffer. The solution was filtered through a 0.45 μm filter to obtain an HPLC test solution.

HPLC conditions
HPLC Shimadzu LC-10A
Column Shim-Pack ISC-30 / S0504-Li, AMINO-Li
Detector Fluorescence detector RF-10A
Excitation wavelength 350nm, fluorescence wavelength 400nm
Mobile phase flow rate 0.6ml / min Oven temperature 39 ℃

A 1 × 10 ⁻⁴ mol / L solution (pH 2.2 lithium citrate buffer) of analysis- grade asparagine (manufactured by Wako Pure Chemical Industries, Ltd.) was used as an asparagine standard solution. A calibration curve (one inspection calibration curve) was created from the concentration and peak area of the standard solution, and the asparagine concentration (mg / 100 g) in the sample was determined.

  Each acrylamide reducing substance used in the examples of the present invention was obtained by the following route. Cysteine, cystine, methionine, oxidized glutathione, reduced glutathione, glucuronic acid, lysine hydrochloride, aminoguanidine, thiamine-5'-pyrophosphate, pyridoxal hydrochloride, pyridoxal-5'-phosphate, pyridoxamine dihydrochloride, pyridoxine For hydrochloride, glycine and alanine, special grade reagents (Wako Pure Chemical Industries or Nacalai Tesque) were used. The amino acids having asymmetric carbon atoms used in the following examples are all L-amino acids in principle, but D, L-alanine was used for alanine. As the yeast extract, a baker's yeast extract (manufactured by Kyowa Hakko Kogyo Co., Ltd.) having a total glutathione content of 8% was used. To the vitamin B6 mixture, pyridoxal-5′-phosphate, pyridoxamine dihydrochloride and pyridoxine hydrochloride were added in equal amounts, respectively, so that the total addition amount was 9.0 or 90 mmol / kg.

Example 1
Various substances were added to a solution containing asparagine and glucose and heated, and the acrylamide reduction effect of each substance was confirmed.
0.2 mmol asparagine (manufactured by Wako Pure Chemical Industries, Ltd.), 0.2 mmol glucose (manufactured by Wako Pure Chemical Industries, Ltd.) and each substance in the amount shown in Table 1 (about 0.02 or about 0.2 mmol) in 1 ml phosphate buffer (pH 6. Dissolved in 1). The aqueous solution was mixed with 2 g of celite (No. 545, manufactured by Nacalai Tesque) on a magnetic dish (each substance / celite = 10 or 100 mmol / kg). However, when the acrylamide reduction effect of glycine or alanine was confirmed, the same operation was performed using 0.177 mmol asparagine and 0.177 mmol glucose.

  The mixture was heated in an oven (for gas chromatograph, 5890, manufactured by Hewlett Packard) at 140 ° C. for 15 minutes. It was confirmed that the mixture had reached 130 ° C. or higher and was maintained for 5 minutes. After heating, the acrylamide content in each sample was measured by the above procedure.

  As a control experiment, a similar experiment was conducted in parallel with 0.2 mmol asparagine and 0.2 mmol glucose dissolved in 1 ml phosphate buffer (pH 6.1).

  The ratio of the acrylamide content of the heated sample to which the acrylamide reducing substance is added to the acrylamide content of the heated sample to which the acrylamide reducing substance is not added (control sample) (hereinafter referred to as acrylamide residual ratio) Used as an indicator.

  Acrylamide residual rate (%) = [(acrylamide content of heated sample to which acrylamide reducing substance is added) / (acrylamide content of heated control sample)] × 100

Example 2
Potato flakes were used to confirm the acrylamide reduction effect. Potato flakes are peeled raw potatoes, cut into slices, pre-cooked at about 70 ° C, cooled once, cooked, mashed, and then dried with hot air to a moisture content of about 4-9%. It refers to the pulverized one. Potato flakes contain 88.0 mmol / kg asparagine (measurement method as described above). 2 ml of an aqueous solution of about 8.80 mmol / L to about 88.0 mmol / L of various acrylamide reducing substances was mixed with 2 g of potato flakes (the ratio of acrylamide reducing substance / potato flakes (mmol / kg) In the column). The mixture was rolled to a thickness of 0.8 mm and heated in an oven (for gas chromatography, 5890, manufactured by Hewlett Packard) at 140 ° C. for 15 minutes. It was confirmed that the mixture had reached 130 ° C. or higher and was maintained for 5 minutes. After heating, the acrylamide content in each sample was measured by the above procedure.

  As a control experiment, a similar experiment was performed in parallel using a sample (control sample) in which 2 ml of water not containing an acrylamide reducing substance was mixed with 2 g of potato flakes.

  Acrylamide residual rate (%) = [(acrylamide content of heated sample to which acrylamide reducing substance is added) / (acrylamide content of heated control sample)] × 100

  The acrylamide content of the heated control sample was 0.067 mmol / kg. As described above, since the asparagine content of the potato flakes before the experiment was 88.0 mmol / kg, about 1/1000 of asparagine was converted to acrylamide.

Example 3
Potato snacks were made and the effects of acrylamide reducing substances were confirmed.
63 parts by weight of potato flakes, 3 parts by weight of powder seasoning, 34 parts by weight of water, and parts by weight in which the ratio of acrylamide reducing substance / potato flakes (mmol / kg) is the ratio shown in the column “Addition” in Table 3. A dough comprising each acrylamide-reducing substance was rolled to a thickness of 0.8 mm and fried in food oil at 175 ° C. for 15 seconds to prepare a snack. The acrylamide content in the snack thus prepared was measured by the above procedure.

  As a control experiment, a similar experiment was performed in parallel using a dough containing 63 parts by weight of potato flakes, 3 parts by weight of a powder seasoning, and 34 parts by weight of water to which no acrylamide reducing substance was added.

  Acrylamide remaining rate (%) = [(acrylamide content of snack with added acrylamide reducing substance) / (acrylamide content of snack without added acrylamide reducing substance)] × 100

Example 4
Potato snacks were made and the effects of acrylamide reducing substances were confirmed.
55 parts by weight of potato flakes, 2 parts by weight of powder seasoning, 43 parts by weight of water, and parts by weight in which the ratio of acrylamide reducing substance / potato flakes (mmol / kg) is the ratio shown in the column “Addition” in Table 4 The dough comprising each acrylamide-reducing substance was rolled to a thickness of 0.8 mm, heat-dried at 260 ° C. for 50 seconds, and then fried in cooking oil at 160 ° C. for 25 seconds to prepare a snack. The acrylamide content in the snack thus prepared was measured by the above procedure.

  As a control experiment, a similar experiment was conducted in parallel using a dough containing 55 parts by weight of potato flakes, 2 parts by weight of a powder seasoning, and 43 parts by weight of water and not containing an acrylamide reducing substance.

  As shown in Table 4, acrylamide could be reduced by the addition of lysine hydrochloride, glycine, and alanine. In particular, when glycine was added, a high acrylamide reduction effect was obtained with a small amount. Glycine is a more preferable acrylamide-reducing substance because it does not impair the taste of potato snacks and is available at low cost.

Example 5
Acrylamide (Wako Pure Chemical Industries: Special grade) (0.019mmol / L) and each of the substances shown in Table 5 (about 1.9 or about 19.0mmol / L) were used to confirm the effect of reducing the acrylamide by existing acrylamide reducing substances. 2 ml of a mixed aqueous solution containing was collected in a test tube with a stopper and heated in a boiling water bath (99.5 ° C.) for 15 minutes. After heating, the acrylamide content in each sample was measured by the above procedure.

  As a control experiment, a similar experiment was performed in parallel using 2 ml of an acrylamide aqueous solution (0.019 mmol / L) not containing each substance shown in Table 5.

  Acrylamide residual rate (%) = [(acrylamide content of heated sample to which acrylamide reducing substance is added) / (acrylamide content of heated control sample)] × 100

  As shown in Table 5, acrylamide present from before heating decreased only when cysteine, cystine, glutathione or yeast extract was used.

Claims (7)

  Basic amino acids, basic amino acid derivatives, peptides containing basic amino acids as constituent amino acids, glycine, glycine derivatives, peptides containing glycine as constituent amino acids, alanine, alanine derivatives, peptides containing alanine as constituent amino acids, sulfur-containing amino acids, Sulfur amino acid derivatives, peptides containing sulfur amino acids as constituent amino acids, uronic acid, uronic acid derivatives, aminoguanidine, vitamin B1, vitamin B1 derivatives, vitamin B6 and vitamin B6 derivatives, and components containing at least one of these A method for reducing acrylamide in foods, comprising cooking after adding at least one selected from the group to the food material.   The method according to claim 1, wherein the food material contains at least one selected from the group consisting of asparagine, an asparagine derivative, and a peptide containing asparagine as a constituent amino acid.   The food material containing at least one selected from the group consisting of the asparagine, the asparagine derivative and the peptide containing asparagine as a constituent amino acid is potato, pea, black pepper, white pepper, green asparagus, burdock, green beans, turmeric, pumpkin 3. The method of claim 2, comprising at least one selected from the group consisting of: potato, sweet potato, corn, onion, garlic, ginger, wheat and rice and materials derived from at least one of these.   The method according to any one of claims 1 to 3, wherein the basic amino acid is lysine, arginine or histidine.   The method according to any one of claims 1 to 3, wherein the sulfur-containing amino acid is cysteine, methionine or cystine.   The method of any one of Claims 1-5 whose cooking temperature is 100-250 degreeC.   Potato snack manufactured by the method according to any one of claims 1 to 6.