JP2008511324A - 熱処理食品中のアクリルアミド形成を低減する方法 - Google Patents
熱処理食品中のアクリルアミド形成を低減する方法 Download PDFInfo
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- JP2008511324A JP2008511324A JP2007530064A JP2007530064A JP2008511324A JP 2008511324 A JP2008511324 A JP 2008511324A JP 2007530064 A JP2007530064 A JP 2007530064A JP 2007530064 A JP2007530064 A JP 2007530064A JP 2008511324 A JP2008511324 A JP 2008511324A
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- Prior art keywords
- acrylamide
- potato
- added
- food
- calcium chloride
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Abstract
Description
本出願は、いずれも2003年2月21日出願の同時係属中の米国特許出願第10/372738号および同第10/372154号の一部継続出願であり、前記米国特許出願はいずれも2002年9月19日出願の同時係属中の米国特許出願第10/247504号の一部継続出願である。
化学物質アクリルアミドは、水処理、石油の増進回収、製紙、凝集剤、増粘剤、鉱石処理およびパーマネントプレス布に関する工業用途において、ポリマー形態で長く用いられてきた。アクリルアミドは白色結晶質固体として添加され、無臭で、水溶性が高い(30℃で2155g/L)。アクリルアミドの同義語としては、2−プロペンアミド、エチレンカルボキサミド、アクリル酸アミド、ビニルアミドおよびプロペン酸アミドがある。アクリルアミドは、分子質量が71.08、融点が84.5℃および沸点が0.0329atm(25mmHg)で125℃である。
性があるため、確認が困難である。それにもかかわらず、アスパラギンはアクリルアミドの形成を最も大きく担うアミノ酸前駆物質として特定された。
熱処理食品中のアクリルアミドの形成には、炭素源および窒素源が必要である。炭素は炭水化物源によって、窒素はタンパク源またはアミノ酸源によって提供されると仮定される。米、小麦、トウモロコシ、大麦、大豆、ジャガイモおよびオーツ麦のような多くの植物に由来する食材はアスパラギンを含み、そもそも微量アミノ酸成分を有する炭水化物である。一般的に、そのような食材のアミノ酸プールは小さく、アスパラギンに加えて他のアミノ酸を含む。
しかしながら、本発明では、アミノ酸であるアスパラギンを還元糖の存在下で加熱したとき、有意なアクリルアミド形成が起きることが見出された。グルコースなどの還元糖の存在下でリシンおよびアラニンなど他のアミノ酸を加熱しても、アクリルアミド形成は起きない。しかし驚くべきことに、アスパラギン−糖混合物に対して他のアミノ酸を添加すると、形成されるアクリルアミドの量を増加または減少させることが可能である。
アスパラギンはグルコースと反応してアクリルアミドを形成するので、他の遊離アミノ酸の濃度が増大すると、アスパラギンとグルコースとの反応が影響を受け、アクリルアミド形成が減少する可能性がある。この実験では、pH7.0のリン酸ナトリウム緩衝液中で、アスパラギン(0.176%)およびグルコース(0.4%)の溶液を調製した。4つの他のアミノ酸、グリシン(GLY)、リシン(LYS)、グルタミン(GLN)、およびシステイン(CYS)を、モル濃度基準でグルコースと同じ濃度で加えた。実験は反
復なしの完全実施要因計画とし、よって添加するアミノ酸の全ての可能な組合せについて試験した。アクリルアミドを測定する前に、溶液を120℃で40分間加熱した。以下の表1に、濃度および結果を示す。
2)リシンおよびグリシンはアクリルアミド形成を低減したが、システインほどではなかった。リシンおよびグリシンのうち少なくともいずれか一方を用いるがグルタミンおよびシステインを用いない全ての処理において、アクリルアミドは220ppb未満であった(85%の低減)。
の影響
上述の通り、グルコースと同じ濃度で添加した場合、システインおよびリシンはアクリルアミドを減少させた。以下の疑問、すなわち
1)より低い濃度のシステイン、リシン、グルタミン、およびメチオニンは、アクリルアミド形成に対してどのような影響を及ぼすか
2)溶液を120℃および150℃に加熱した場合、システインおよびリシンの添加の効果は同じか
について解答を得るため、追加実験を計画した。
アクリルアミド形成に対する4種類のアミノ酸(リシン、システイン、メチオニン、およびグルタミン)の効果について上述した。さらに15種類のアミノ酸を試験した。pH7.0のリン酸ナトリウム緩衝液中で、アスパラギン(0.176%)およびグルコース(0.4%)の溶液を調製した。15種のアミノ酸を、モル濃度基準でグルコースと同じ濃度で添加した。対照は、アスパラギンおよびグルコースの溶液でその他のいずれのアミノ酸も含まないものとした。溶液を120℃で40分間加熱してからGC−MSでアクリルアミドを測定した。結果を以下の表3に示す。
750ppm(百万分の1濃度)のL−システインを添加して、試験用のポテトフレークを製造した。対照のポテトフレークには、L−システインを添加しなかった。3グラムのポテトフレークをガラスバイアルに計量した。緊密に閉蓋した後、ガラスバイアルを120℃で15分間または40分間加熱した。GC−MSでアクリルアミドを十億分の1濃度(ppb)として測定した。
上述の結果を受けて、加工スナック食品、この場合には焼き加工ポテトチップの製法にシステインまたはリシンを添加するという、本発明の好適な実施形態が開発された。この製品を製造する工程を図3Aに示す。生地製造工程30では、ポテトフレーク、水、および他の成分を組み合わせて生地を作成する(「ポテトフレーク」および「ジャガイモ粉」という用語は本明細書では互換的に用いられ、いずれも粒子のサイズにかかわらず全ての乾燥フレークまたは粉体調製物を包含することが意図される)。伸展工程31では、生地を伸展機に通すことによって、生地を平らに延ばし、次いで別々の小片に切断する。調理工程32では、切断した小片を、指定の色調および水分量に達するまで焼く。次いで得られたチップを調味工程33にて調味し、包装工程34にて包装する。
全てのバッチにおいて、乾燥成分を最初に混合し、次いで各乾燥ブレンドに油分を加え、混合した。システインまたはリシンを水に溶解してから生地に添加した。伸展前の生地の湿分レベルは、40重量%〜45重量%であった。生地を伸展して、約0.508mm(約0.020インチ)〜約0.762mm(約0.030インチ)の厚さとし、チップサイズの小片に切断し、焼いた。
結果を示す。
ジャガイモスライスから製造したポテトチップでも、同様の結果を達成可能である。しかしながら、上述の実施形態のように所望のアミノ酸をジャガイモスライスと単純に混合することは、スライスを破壊することになってしまうので不可能である。1つの実施形態では、所望のアミノ酸添加剤を含有する水溶液中にジャガイモスライスを浸漬し、浸漬時間を該ジャガイモスライスの細胞構造内にアミノ酸が移行するのに十分な時間とする。このことは、例えば、図2に示した洗浄工程23の間に実行可能である。
ミドを減少させるには少なくとも100ppmの添加であれば効果的であり得ると判定された。しかしながら、システイン添加の好適な範囲は、100ppm〜10,000ppmであり、最も好適な範囲は、約1,000ppmの量である。リシンおよびグリシンなど、他の効果的なアミノ酸を用いる好適な実施形態では、製品中に存在する還元糖に対して添加するアミノ酸のモル比が、還元糖1モルに対してアミノ酸が少なくとも0.1モル(0.1:1)の場合、アクリルアミド形成の低減に効果的であることが見出された。より好適には、添加アミノ酸の還元糖に対するモル比は、0.1:1〜2:1、最も好適には約1:1の比である。
本発明の他の実施形態では、スナック食品の調理工程または熱処理工程の前に、該スナック食品の配合物に2価または3価のカチオンを添加することによって、アクリルアミド形成を低減する。化学者には当然であるように、カチオンは単独では存在せず、同じ価数を有するアニオンの存在下で見出される。本明細書では2価または3価のカチオンを含有する塩として言及するが、アスパラギンの水への溶解度を低下させることによってアクリルアミド形成を低減すると考えられるのは、塩に存在するカチオンである。本明細書では、これらのカチオンについて、少なくとも2価の価数を有するカチオンとしても言及する。興味深いことに、本発明の使用において、1価のカチオンは効果的でない。少なくとも2価の価数を有するカチオンをアニオンとの組合せで含有する適切な化合物を選択する際関連のある因子は、水溶性、食品安全性、およびその特定の食品の特性をほとんど変化させないことである。本明細書では個々の塩としてのみ説明しているが、種々の塩を組み合わせて用いることも可能である。
L−アスパラギン1水和物(0.15g、1mmol)、グルコース(0.2g、1mmol)および水(0.4mL)の入った20mL(ミリリットル)ガラスバイアルを、アルミ箔で覆い、20℃/分で40℃から220℃まで加熱し、220℃で2分間保持し、20℃/分で220℃から40℃まで冷却するようにプログラムしたガスクロマトグラフィー(GC)のオーブン中で加熱した。残渣を水で抽出し、ガスクロマトグラフィー−質量分析計(GC−MS)を用いてアクリルアミドを分析した。分析によって、およそ10,000ppb(十億分の1濃度)のアクリルアミドが検出された。L−アスパラギン1水和物(0.13g、1mmol)、グルコース(0.2g、1mmol)、無水塩化カルシウム(0.1g、1mmol)および水(0.4mL)の入った別の2つのガラスバイアルを、加熱し、分析した。分析によって、7ppbおよび30ppbのアクリルアミドが検出されたが、これは99%を超える減少であった。
第2の実験では上述と同様の試験を行ったが、無水塩化カルシウムを用いる代わりに、塩化カルシウムおよび塩化マグネシウム各々について2種類の異なる希釈液を使用した。L−アスパラギン1水和物(0.15g、1mmol)およびグルコース(0.2g、1mmol)の入ったバイアルに、以下:
水0.5mL(対照)、
10%塩化カルシウム溶液0.5mL(0.5mmol)
10%塩化カルシウム溶液0.05mL(0.05mmol)+水0.45mL、
10%塩化マグネシウム溶液0.5mL(0.5mmol)、または、
10%塩化マグネシウム溶液0.05mL(0.05mmol)+水0.45mL
のうちの1つを混合した。
上述のように、この試験は容器から水を損なうことなく圧力下で行った。緩衝原液2mL(アスパラギン15mM、グルコース15mM、リン酸塩または酢酸塩500mM)および塩溶液(1000mM)0.1mLの入ったガラスバイアルを、20℃/分で40℃から150℃まで加熱し、150℃で2分間保持するようにプログラムしたガスクロマトグラフィーオーブン内に配置したパールボンブ(Parr bomb)内で加熱した。ボンブをオーブンから取り出し、10分間冷却した。内容物を水で抽出し、続いてGC−MS法でアクリルアミドについて分析した。pHおよび緩衝剤の各々の組合せについて、塩を添加しない対照ならびに3種類の異なる塩を添加したものについて実施した。2連の試験の結果を平均化して以下の表3にまとめた。
モデル系での結果に続いて、加熱前のポテトフレークに塩化カルシウムを添加する、小規模の研究室試験を行った。0.4%、2%、または10%塩化カルシウム溶液3mLをポテトフレーク3gに添加した。対照は、脱イオン水3mLと混合したポテトフレーク3gとした。フレークを混合して比較的均一なペーストを形成し、次いで密閉したガラスバイアル中にて、120℃で40分間加熱した。加熱後にGC−MSでアクリルアミドを測定した。加熱前、対照のポテトフレークはアクリルアミド46ppbを含有していた。試験結果を以下の表4に示す。
は塩化カルシウムを用いるが、適切なカチオンのうち1つまたはそれ以上の塩の組合せによって、最もよく要件が満たされる場合もあると思われる。カルシウム塩、特に塩化カルシウムなど、いくつかの塩は、比較的安価であり、かつ食品に一般に用いられている。塩化カルシウムをクエン酸カルシウムと組み合わせて用いることによって、味に対するCaCl2の副次的な影響を減少させることが可能である。さらに、いくつかのカルシウム塩を1つまたは複数のマグネシウム塩と組み合わせて用いることが可能である。問題の食品、および最終製品の所望の特性に応じて、必要とされる特定の配合の塩を調節可能であることを、当業者は理解するであろう。
本発明の上述の実施形態では、調理スナックに見られるアクリルアミドの量を低下させるために、2価もしくは3価カチオンまたは数種類のアミノ酸のうちの1つなど単一の薬剤によるアクリルアミドの低減に着目していた。本発明の他の実施形態は、チップの風味を大きく変化させずに有意なアクリルアミド低減をもたらすために、塩化カルシウムと他の薬剤との組合せなどの、種々の薬剤の組合せの使用によるものである。
本発明者らは、カルシウムイオンが、酸性のpHではアクリルアミド含有量をより効果的に減少させることを見出した。以下に示す試験において、酸の存在下での塩化カルシウムの添加について検討し、酸のみの試料と比較した。
本発明者らにより行われたコーンチップに関するいくつかの前述の試験において、アクリルアミドレベルを所望のレベルにするために必要な塩化カルシウムとリン酸の量では、不快な風味が生じた。ジャガイモ生地にシステインを添加すると、チップ中のアクリルアミドレベルを低くすることが示されているが、このジャガイモ生地へのシステイン添加により、アクリルアミドレベルを低く維持しながら、塩化カルシウムと酸のレベルを許容できる味のレベルまで低下させることができるかどうかを示すために、以下の試験を計画した。この試験では、前記3種類の薬剤を、(i)第1の実験においては0.106%のCa/Cl2、0.084%のクエン酸、および0.005%のL−システインの比で;(ii)第2の実験においては0.106%のCa/Cl2および0.084%のクエン酸、システイン無しとして、ならびに第3の実験においては0.053%のCa/Cl2、0.042%のクエン酸および0.005%のL−システインの比で、マサ(生地)に加えた。各々の実験を再現して2度行い、両方の結果を以下に示した。マサは湿分約50%であり、このためこれらの比を固体のみに関するものと解釈すると濃度はおよそ倍になる。加えて、各々の試験において、一部を元のチップ重量の約10%のナッチョチーズ調味料で風味付けした。この試験結果を下表18に示す。この表では、例えば「プレーンチップ、対照」などのチップの各種類について、最初に行った実験の結果をアクリルアミド#1に示し、2番目の実験結果をアクリルアミド#2として示し、この2つの平均をアクリ
ルアミド平均として示す。湿分レベルは第1の実験でのみ得られており、その値を示してある。
クリルアミド形成が1290ppbから594ppbに減少し、対照の数値の半分未満となったことがわかる。より高レベルの薬剤の組み合わせにより、アクリルアミド形成は306ppbに減少し、対照の量の半分未満となった。
成しやすい他の加工食品に同様の薬剤の組合せを用いることが可能である。
塩化カルシウムと酸とを添加すると、ポテトフレークを用いて調合された揚げスナック食品および焼きスナック食品中のアクリルアミドが低下することが示された。酸が存在するとpHの低下により酸の効果が達成されると思われる。塩化カルシウムがカルボキシル基の損失を阻害しているのか、またはその後遊離アスパラギンからアミノ基が失われてアクリルアミドが形成されるのを阻害しているのかは知られていない。アミノ基の損失には高温が必要のようであり、通常スナックの脱水が終わるころに起こる。カルボキシル基の損失は、水の存在下に低温で行われると考えられる。
ポテトフレークの製造中にCaCl2および/またはリン酸を添加する場合のアクリルアミドレベルの減少を評価するために、この一連の試験を計画した。この試験は、これらの添加剤が生地製造の後半段階で添加される場合と同様の効果を有していたかどうかも検討する。
挽いた後、種々の測定を行い、各バッチを生地にした。生地には、4629gのポテトフレークおよびジャガイモデンプン、56gの乳化剤、162mlの液体スクロースおよび2300mlの水を使用した。さらに、フレーク製造中にリン酸またはCaCl2を加えなかった2バッチについて、いずれのバッチにも、生地の製造時にこれらの添加剤を所与のレベルで添加した。生地をローラーで延ばして0.64mm厚にし、小片に切断し、約177℃(350°F)で20秒間揚げた。下記表20にこれら種々のバッチにおける試験結果を示す。
アスパラギナーゼはアスパラギンをアスパラギン酸とアンモニアに分解する酵素である。アスパラギン酸はアクリルアミドを形成しないので、アスパラギナーゼ処理により、ポテトフレークが加熱される際のアクリルアミド形成が減少するに違いないと本発明者らは判断した。
199から111へと、91%減少させた。図11には表22の結果をグラフで示してある。先の図と同様に、バー1102は各実験のアクリルアミドレベルを示し、グラフの左側の目盛りに対応しており、点1104はチップ中の湿分レベルを示し、グラフの右側の目盛りに対応している。
別の試験において、加工ポテトチップ用揚げ油へのローズマリー抽出物の添加効果を調べた。この試験において、同じように加工したポテトチップを、添加剤を含まない油(対照)、または4つのレベル、すなわち500、750、1,000、または1,500ppmのローズマリー抽出物を添加した油のいずれかで揚げた。下記表25にはこの試験の結果を示す。
Claims (14)
- 乾燥食品を製造する方法であって、
a)アスパラギンを含有するデンプンベースの食品の細胞構造を破壊する工程と、
b)前記デンプンベースの食品に第1のアクリルアミド低減化剤を添加して混合物を形成する工程と、
c)該混合物を乾燥させて乾燥食品を形成する工程と
を含む方法。 - 前記破壊工程は、前記デンプンベースの食品を加熱調理することからなる、請求項1に記載の方法。
- 前記破壊工程は、前記デンプンベースの食品を乳化することからなる、請求項1に記載の方法。
- 前記添加工程は、前記デンプンベースの食品に塩化カルシウムおよびリン酸を添加することからなる、請求項1に記載の方法。
- 前記添加工程は、前記デンプンベースの食品にアスパラギナーゼ溶液を添加することからなる、請求項1に記載の方法。
- 前記乾燥工程はドラム乾燥器で実施される、請求項1に記載の方法。
- 前記デンプンベースの食品はジャガイモである、請求項1に記載の方法。
- 前記乾燥食品はポテトフレークである、請求項1に記載の方法。
- ポテトフレークを製造する方法であって、
a)ジャガイモを加熱調理してすりつぶし、マッシュポテトを形成する工程と、
b)前記マッシュポテトに第1のアクリルアミド低減化剤を添加して強化マッシュポテトを形成する工程と、
c)前記強化マッシュポテトを乾燥させて乾燥ジャガイモ製品を形成する工程と
を含む方法。 - 前記添加工程は、前記マッシュポテトに塩化カルシウムおよび食品用の酸を添加することからなる、請求項10に記載の方法。
- 前記添加工程は、前記マッシュポテトに塩化カルシウムおよびリン酸を添加することからなる、請求項10に記載の方法。
- 前記添加工程は、前記マッシュポテトに塩化カルシウムおよびクエン酸を添加することからなる、請求項10に記載の方法。
- 前記添加工程は、前記マッシュポテトにアスパラギナーゼ溶液を添加することからなる、請求項10に記載の方法。
- 前記乾燥工程はドラム乾燥器で実施される、請求項10に記載の方法。
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KR100668028B1 (ko) | 2003-01-03 | 2007-01-15 | 정문웅 | 아크릴아미드 생성 억제방법 |
US20040224066A1 (en) * | 2003-02-26 | 2004-11-11 | Lindsay Robert C. | Method for suppressing acrylamide formation |
US20040180129A1 (en) * | 2003-03-11 | 2004-09-16 | Plank David W. | Method of reducing acrylamide levels in food products and food intermediates and products and intermediates produced thereby |
US20040180125A1 (en) * | 2003-03-11 | 2004-09-16 | Plank David W. | Cyclodextrin-containing compositions and methods |
US6989167B2 (en) * | 2003-06-25 | 2006-01-24 | Procter + Gamble Co. | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
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 |
US20050079254A1 (en) * | 2003-10-10 | 2005-04-14 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
-
2004
- 2004-08-31 US US10/931,021 patent/US20050074538A1/en not_active Abandoned
-
2005
- 2005-08-23 EP EP05791774A patent/EP1784079B1/en not_active Not-in-force
- 2005-08-23 CA CA2578163A patent/CA2578163C/en active Active
- 2005-08-23 BR BRPI0515130-9A patent/BRPI0515130A/pt not_active Application Discontinuation
- 2005-08-23 JP JP2007530064A patent/JP2008511324A/ja active Pending
- 2005-08-23 CN CN2005800375726A patent/CN101052307B/zh active Active
- 2005-08-23 AU AU2005280229A patent/AU2005280229B2/en active Active
- 2005-08-23 MX MX2007002162A patent/MX2007002162A/es active IP Right Grant
- 2005-08-23 RU RU2007108096/13A patent/RU2345540C2/ru not_active IP Right Cessation
- 2005-08-23 DK DK05791774.2T patent/DK1784079T3/da active
- 2005-08-23 KR KR1020077007284A patent/KR100833774B1/ko not_active IP Right Cessation
- 2005-08-23 WO PCT/US2005/030030 patent/WO2006026278A2/en active Search and Examination
- 2005-08-26 AR ARP050103569A patent/AR051729A1/es unknown
- 2005-08-29 TW TW094129544A patent/TWI302826B/zh not_active IP Right Cessation
-
2007
- 2007-02-21 ZA ZA200701541A patent/ZA200701541B/xx unknown
- 2007-02-27 EG EGNA2007000229 patent/EG24805A/xx active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US20040058045A1 (en) * | 2002-09-19 | 2004-03-25 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
WO2004028278A2 (en) * | 2002-09-24 | 2004-04-08 | Forinnova As | Reduction of acrylamide formation |
US20040166227A1 (en) * | 2003-02-21 | 2004-08-26 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
Also Published As
Publication number | Publication date |
---|---|
AR051729A1 (es) | 2007-02-07 |
RU2007108096A (ru) | 2008-10-10 |
TW200608903A (en) | 2006-03-16 |
WO2006026278B1 (en) | 2007-03-08 |
CA2578163A1 (en) | 2006-03-09 |
CN101052307B (zh) | 2011-02-23 |
EG24805A (en) | 2010-09-15 |
WO2006026278A2 (en) | 2006-03-09 |
WO2006026278A3 (en) | 2007-01-18 |
AU2005280229B2 (en) | 2008-09-25 |
KR100833774B1 (ko) | 2008-05-29 |
EP1784079A4 (en) | 2008-05-07 |
EP1784079B1 (en) | 2013-01-23 |
KR20070068353A (ko) | 2007-06-29 |
ZA200701541B (en) | 2008-07-30 |
US20050074538A1 (en) | 2005-04-07 |
BRPI0515130A (pt) | 2008-07-08 |
EP1784079A2 (en) | 2007-05-16 |
CA2578163C (en) | 2010-07-06 |
RU2345540C2 (ru) | 2009-02-10 |
MX2007002162A (es) | 2007-05-08 |
TWI302826B (en) | 2008-11-11 |
AU2005280229A1 (en) | 2006-03-09 |
CN101052307A (zh) | 2007-10-10 |
DK1784079T3 (da) | 2013-02-11 |
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