JP2009513134A - Method for reducing acrylamide in cooked ingredients - Google Patents

Abstract

  A method is provided for cooking a foodstuff while minimizing acrylamide formation in the foodstuff. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture, or an aqueous acidic protein solution is added to the foodstuff before cooking. The dried protein mixture, the dried alkaline protein mixture, the alkaline protein aqueous solution mixture, and the acidic protein aqueous solution contain myofibrillar protein and myoplasmic protein substantially free of myofibrils and sarcomere.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION This invention relates to a method for reducing acrylamide formation in cooked foods. More specifically, the present invention relates to a method for reducing acrylamide formation in cooked ingredients containing asparagine.

  Acrylamide is known to form in cooked foods when heated to a temperature that supports the reaction between asparagine and reducing sugars (aldoses) present in the food. The reaction involved is known as the Maillard reaction and involves the condensation of asparagine and reducing sugars in the foodstuff to form acrylamide. Generally, this reaction occurs at about 140 degrees and above.

  It has been reported in the literature that acrylamide can cause cancer in animals (Center for Science in the Public Interest, June 25, 2002). Typical ingredients containing asparagine and reducing sugars include potatoes such as French fries, potato chips, corn-based chips, taco peel, and breakfast cereals.

  Adding amino acids to cooked ingredients to reduce acrylamide formation in the ingredients is Kim et al. “Decrease of acrylamide in fried ingredients by adding amino acids and vacuum frying” (Seoul International University) and Proposed by both Rydberg et al. (Journal of Agricultural and Food Chemistry, 2003, 51, 7012-7018). Unfortunately, amino acid solutions do not form a stable coating on the foodstuff. Thus, this solution can be easily removed from the foodstuff.

  It would be desirable to provide a method for reducing acrylamide formation in cooked foods. It would also be desirable to provide a method in which the means for causing a reduction in acrylamide formation is maintained with the foodstuff to provide a continuous effect of the reduction.

SUMMARY OF THE INVENTION In accordance with the present invention, cooked uncooked ingredients containing asparagine and reducing sugars are derived from animal muscle tissue to reduce acrylamide formation in the ingredients during cooking at temperatures above about 140 ° C. Coating, pouring and / or mixing with a dry protein mixture or an acidic aqueous solution of a protein mixture and / or a peptide composition derived from said acidic aqueous solution of said mixture or protein mixture. The protein mixture is obtained by one of the methods disclosed in US Pat. Nos. 6,005,073; 6,288,216; 6,136,959 and / or 6,451,975, the entirety of which is hereby incorporated by reference. Includes mixtures with plasma proteins. As used herein, the term “dried protein mixture” refers to a dehydrated protein mixture of myofibrillar protein and muscle trait protein derived from animal muscle tissue, acidic aqueous solution (pH 4.0 or lower) or alkaline It means one obtained from an aqueous solution (pH 10.5 or higher). The dry protein mixture also contains less than about 15 wt% water, preferably about 3-10 wt% water, and most preferably about 3-7 wt%, based on the total weight of the protein mixture and water. Contains water. While dry protein mixtures containing 0% water are useful in the present invention, dry powders generally containing 0 to 3% water by weight can be dangerous to process on a commercial scale . A solid mixture of myofibrillar protein and myoplasmic protein containing about 15% or more water by weight based on the total weight of the protein mixture and water is undesirable in the present invention because it is not microbially stable.

  As used herein, by the term “aqueous acidic protein solution”, an aqueous solution of myofibrillar protein and muscle plasma protein derived from animal muscle tissue, having a pH of 4.0 or less, preferably It has a pH of 3.5 or less, and most preferably has a pH of about 2.5 to about 3.5, but not so low as to adversely affect the protein functionally. The acidic protein aqueous solution can be obtained directly from animal muscle tissue by the methods described below, or by dissolving the dry protein mixture in water or a pharmaceutical grade or food grade acceptable acidic aqueous solution. Can do.

  By the term “alkaline protein aqueous solution” as used in the present invention is meant an aqueous solution of myofibrillar protein and myoplasmic protein having a pH of about 10.5 to about 12.0. The aqueous alkaline protein solution can be obtained directly from animal muscle tissue by the method described below. The dried alkaline protein mixture is obtained by drying the aqueous alkaline protein solution by a method such as freeze drying, evaporation, or spray drying.

  In accordance with the present invention, a dry protein mixture or a dry alkaline protein mixture of myofibrillar protein and myoplasmic protein in powder form, dehydrated form, or small particle form, or a peptide composition derived from the dry protein mixture is prepared. Ingredients to be applied to the surface of the ingredients to be cooked, poured into the ingredients to be cooked and / or cooked (ground, chopped or thinly sliced) (eg burgers or sausages) Mix with. Alternatively, acidic protein aqueous solution or alkaline protein aqueous solution, or peptide composition derived from acidic protein aqueous solution or alkaline protein aqueous solution can be applied to the surface of the foodstuff, or it can be mixed with the foodstuff, or it can be It can be injected into the food. Then, the dried protein mixture, the dried alkaline protein mixture, the alkaline protein aqueous solution, or the acidic protein aqueous solution, or the foodstuff containing the peptide composition derived therefrom is baked or fried, for example, by frying with plenty of oil, etc. Cooking can be performed at temperatures above about 140 ° C. up to temperatures where food is over-cooked to reduce acrylamide formation in the food. Compared to foodstuffs that do not contain a dry protein mixture, or an aqueous solution of acidic protein, or a peptide composition derived therefrom, the difference after cooking of acrylamide treated according to the present invention is that of acrylamide in the range of about 25 to about 95%. A reduction, preferably a reduction of acrylamide in the range of about 50-95%.

  Alternatively, according to the present invention, a dried alkaline protein mixture of myofibrillar protein and myoplasmic protein in powder form, dehydrated form, or small particle form, or a peptide composition derived from a dry alkaline protein mixture is cooked Applied to the surface of the ingredients, poured into the ingredients to be cooked and / or mixed with the ingredients to be cooked (ground, chopped or thinly sliced) (eg burgers or sausages) To do. Alternatively, an aqueous alkaline protein solution or a peptide composition derived from an aqueous alkaline protein solution can be applied to the surface of the foodstuff, or it can be mixed with the foodstuff, or it can be injected into the foodstuff it can. The dried protein mixture, or the aqueous alkaline protein solution, or the foodstuff containing the peptide composition derived therefrom, can then be cooked by raising the temperature to about 140 ° C. or higher while minimizing acrylamide formation. Differences in acrylamide formation of cooked ingredients treated according to the present invention compared to ingredients cooked without treatment with a dried alkaline protein mixture, or an aqueous alkaline protein solution, or a peptide composition derived therefrom. Is about 25 to about 95% acrylamide reduction, preferably about 50 to about 95% acrylamide reduction.

  Peptide compositions useful in the present invention are obtained by contacting a dry protein mixture, an acidic protein aqueous solution, an alkaline protein aqueous solution, or a dry alkaline protein mixture with an enzyme composition that converts the protein into a peptide composition at the pH of the protein. obtain. The peptide composition may be a dry peptide composition, an aqueous acidic peptide composition, an aqueous alkaline peptide solution, or a dry alkaline peptide mixture.

DESCRIPTION OF SPECIFIC EMBODIMENTS According to the present invention, a dry protein mixture of myofibrillar protein and muscle trait protein derived from animal muscle tissue, prepared from food containing asparagine and reducing sugar, cooked at about 140 ° C. or higher, Coating, injecting, and / or with a dry alkaline protein mixture, acidic protein aqueous solution, or alkaline protein aqueous solution, and / or a peptide composition derived from a dry protein mixture, dry alkaline protein mixture, acidic protein aqueous solution, or alkaline protein aqueous solution, and / or Or mix. Dry protein mixtures, dry protein alkaline mixtures, alkaline protein aqueous solutions, and acidic protein aqueous solutions are disclosed in US Pat. Is obtained by the following method. The peptide composition used in the present invention is obtained by contacting a dry protein mixture, an acidic protein aqueous solution, a dry alkaline protein mixture or an alkaline protein aqueous solution with an enzyme that converts protein into a peptide. This dry protein mixture is obtained by one of four methods. In the two methods (acid method), the animal muscle tissue is formed into small tissue particles which are then mixed with a sufficient amount of acid to a pH of 4.0 or less, preferably 3.5 or less, and most preferably about 2.5. Form a tissue solution having a pH of ˜about 3.5, but not so low as to adversely affect animal tissue proteins. In one of these two methods, the solution is centrifuged to form a bottom membrane lipid layer, an intermediate layer of acidic protein aqueous solution, and a top neutral lipid (lipid and oil) layer . The intermediate layer of aqueous acidic protein is then separated from the membrane lipid layer or from both the membrane lipid layer and the neutral lipid layer. In the second of these two methods, the starting animal muscle tissue contains only low concentrations of undesirable membrane lipids, oils and / or lipids, so that the centrifugation step is not performed. In both of these methods, the protein mixture is free of myofibrils and sarcomere. In both of these methods, the protein in the aqueous acidic protein solution is dried after centrifugation (if centrifugation is used) or the acidic aqueous solution is dried, for example, by evaporation, spray drying, or lyophilization. Collect to form a dry protein mixture having the low pH that it had when dissolved in an aqueous acidic protein solution. Alternatively, acidic protein aqueous solutions can be used with uncooked foods without drying the solution. It is preferred to use one of these two methods to obtain a dry protein mixture or an aqueous acidic protein solution. In another alternative, the protein in the aqueous acidic protein solution can be precipitated and recovered and mixed with a pharmaceutically acceptable or food grade acid to form the desired viscous aqueous acidic protein solution. . In another alternative, the protein in the acidic protein solution can be raised to a pH of about 10.5-12 using a base to form an aqueous alkaline protein solution.

  In two other methods (alkaline methods) that also provide a means for obtaining a dry alkaline protein mixture, the animal muscle tissue is formed into small tissue particles, which are then mixed with a sufficient amount of a basic aqueous solution. Thus forming a tissue solution that has a pH that solubilizes at least 75% of the animal muscle protein but is not high enough to adversely affect the animal tissue protein (ie, a pH of about 10.5 to about 12). In one method, the solution is centrifuged to form a bottom membrane lipid layer, an intermediate protein-rich aqueous solution layer, and a top neutral lipid (lipid and oil) layer. The intermediate alkaline protein-rich aqueous solution layer is then separated from the membrane lipid layer or from both the membrane lipid layer and the neutral lipid layer. In the second method, the starting animal muscle protein contains only low concentrations of undesirable membrane lipids, oils and / or lipids, so that the centrifugation step is not performed. In both of these methods, the protein mixture is free of myofibrils and sarcomere. In both of these methods, the aqueous alkaline protein solution can be recovered at this point. In both of these methods, the pH of the protein-rich aqueous phase is lowered to a pH of about 4.0 or less, preferably about 3.5 or less, and most preferably about 2.0 to 3.5, to provide an aqueous acidic protein solution. Can be formed. In both these methods, the protein in the aqueous acidic protein solution is centrifuged (if centrifugation is used) and the aqueous acidic protein solution is then dried, for example, by evaporation, spray drying, or lyophilization. Collected to form a powder product having a low pH that it had when dissolved in an acidic aqueous solution. Alternatively, the acidic protein aqueous solution can be directly applied to the food material without drying. Recovered protein in alkaline aqueous solution having a pH of about 10.5-12.0 after centrifugation (if using centrifuge) is dried by spray drying, evaporation or lyophilization to form a powder product can do.

  The dry protein mixture, dry alkaline protein mixture, acidic protein aqueous solution, or alkaline protein aqueous solution is then coated onto the uncooked food or poured into the uncooked food and / or mixed with the uncooked food. Dry protein mixtures, dry alkaline protein mixtures, acidic protein aqueous solutions, or acidic protein aqueous solutions and / or peptide compositions derived therefrom can be applied alone, or conventional food additives or nutritional food additives (bread crumbs) Coating or batter coating, dried spice rice crackers, cracker meal, corn meal, etc.). The dried protein mixture, dried alkaline protein mixture, alkaline protein aqueous solution, or acidic protein aqueous solution and / or peptide composition derived therefrom can be coated on the surface of uncooked food using an applicator, or in a container or In a tumbling or vacuum tumbling device, invert the uncooked food in an aqueous solution of acidic protein, dry alkaline protein mixture, aqueous alkaline protein solution, or solution containing dry acidic protein mixture or in marinade It can be coated by dipping. The dry protein mixture, the dry alkaline protein mixture, the acidic protein aqueous solution, or the alkaline protein aqueous solution may also contain a flavoring agent such as butter flavor or garlic flavor.

In summary, the dry protein mixture, dry alkaline protein mixture, alkaline protein aqueous solution mixture, or acidic protein aqueous solution used in the present invention can be obtained by the following representative methods:
1. Reduce the pH of the crushed animal muscle tissue to a pH below about 3.5 to form an acidic protein solution, which is centrifuged to form a lipid-rich phase and an aqueous phase, and the present invention An aqueous acidic protein solution substantially free of membrane lipids that can be used in is recovered.

2. Spray dry the acidic protein aqueous solution obtained by Method 1 to form a dry protein mixture substantially free of membrane lipids that can be used in the present invention.
3. The acidic protein aqueous solution obtained by Method 1 is lyophilized or evaporated to form a dry protein mixture substantially free of membrane lipids that can be used in the present invention.

  4. Raise the pH of the aqueous acidic protein solution from Method 1 to about pH 5.0-5.5 to cause protein precipitation, and then use a minimum amount of acid to bring the protein to a pH below about 4.5. Readjust and concentrate the aqueous acidic protein solution to 1.6-15% protein.

5. Reduce the pH of crushed animal muscle tissue derived from aqueous acidic protein solution that can be used in the present invention.
6. Spray dry the acidic protein aqueous solution obtained by Method 5 to form a dry protein mixture that can be used in the present invention.

7. Lyophilize or evaporate the aqueous acidic protein solution obtained by Method 5 to form a dry protein mixture that can be used in the present invention.
8. Raise the pH of the acidic protein aqueous solution from Method 5 to about pH 5.0-5.5 to cause protein precipitation, and then use a minimum amount of acid to bring the protein to a pH of about 4.0 or less. Readjust and concentrate the aqueous acidic protein solution to about 1.6-15% protein.

  9. Raise the pH of the crushed animal muscle tissue to a pH above about 10.5, centrifuge the solution to form a lipid-rich phase and an aqueous phase, and recover the aqueous alkaline protein solution. In one embodiment, the pH of the alkaline aqueous solution is reduced to a pH of less than about 4.0 to obtain a substantially membrane lipid free acidic protein aqueous solution that can be used in the present invention. In a second embodiment, the pH of the alkaline aqueous solution is reduced to about 5.0 to 5.5 to precipitate the protein, the pH of the precipitated protein is reduced to a pH of 4.0 or less to form a concentrated acidic protein aqueous solution, The concentrated acidic aqueous solution is then used, or the solution is dried and the recovered dried protein is used.

10. Spray dry the aqueous acidic protein solution obtained by Method 9 to form a dry protein mixture substantially free of membrane lipids that can be used in the present invention.
11. The acidic protein aqueous solution obtained by Method 9 is lyophilized or evaporated to form a dry acidic protein mixture substantially free of membrane lipids that can be used in the present invention.

  12. Increase the pH of the aqueous acidic protein solution from Method 9 to about pH 5.0-5.5 to cause protein precipitation, and then use a minimum amount of acid to bring the protein to a pH of about 4.0 or less. Readjust and concentrate the acidic aqueous solution to 1.6-15% protein.

  13. Raise the pH of the crushed animal muscle tissue to a pH above about 10.5 to form an aqueous alkaline protein solution. In one embodiment, the pH of the aqueous alkaline protein solution is reduced to about 4.0 or less to form an aqueous acidic protein solution that can be used in the present invention. In a second embodiment, the pH of the alkaline aqueous solution is lowered to about 5.0-5.5 to precipitate the protein, the pH of the precipitated protein is lowered to a pH of 4.0 or less to form a concentrated acidic aqueous solution, and concentrated Either use an aqueous acidic protein solution or dry the solution and use the recovered dry protein mixture.

14. Spray dry the aqueous acidic protein solution obtained by Method 13 to form a dry protein mixture that can be used in the present invention.
15. The aqueous acidic protein solution obtained by Method 13 is lyophilized or evaporated to form a dry protein mixture that can be used in the present invention.

  The protein product used in the present invention contains mainly myofibrillar proteins and also contains significant amounts of myoplasmic proteins. Muscle trait proteins in protein products that are mixed with uncooked ingredients, injected into uncooked ingredients and / or coated onto uncooked ingredients are dried protein mixtures, dried alkaline protein mixtures, alkaline protein aqueous solutions and / or About 30% by weight or more, preferably about 8% by weight or more, preferably about 10% by weight or more, more preferably about 15% by weight or more, and most preferably about 18% by weight or more, based on the total weight of protein in the acidic protein aqueous solution. Contains up to% muscle trait protein.

  The starting protein is derived from meat or fish and includes shellfish muscle tissue. Typical suitable fish include flounder excluding bones, soles, haddock, cod, sea bass, salmon, tuna and trout. Typical suitable shellfish include shelled shrimp, crayfish, lobster, scallops, oysters, or shelled shrimp. Typical suitable meats include beef, lamb, pork, venison, veal, buffalo meat; chickens, mechanically deboned poultry, turkeys, ducks, game birds, or geese birds Contains meat.

  In accordance with one aspect of the present invention, one or more enzymes that convert a dry protein mixture of myofibrillar protein and myoplasmic protein, a dry alkaline protein mixture, an aqueous alkaline protein solution, or an aqueous acidic protein solution into a peptide. To produce a peptide composition that is added to the ingredients prior to cooking the ingredients to maintain the moisture of the cooked ingredients. The enzyme may be an exoprotease and may be active to produce a peptide at acidic pH, alkaline pH, or neutral pH. Representative suitable enzymes useful at acidic pH include Enzeco Fungal Acid Protease (Enzyme Development Corp., New York, NY; Newlase A (Amano, Troy, VA); and Milezyme 3.5 (Miles Laboratories, Elkhart, IN) Typical suitable enzymes useful at alkaline pH include Alcalase 2.4 LFG (Novozyes, Denmark) Typical suitable enzymes useful at neutral pH include: Neutrase 0.8L (Novozymes, Denmark) and papain (Penta, Livingston, NJ), or mixtures thereof are included, after the peptide is formed, the peptide alone or mixed with the protein composition of the present invention The pH can be adjusted to a pH of about 4.0 or less, or a pH of about 10.5 to about 12.0, which is then applied to the uncooked food being cooked.

  The enzyme is present in an amount of about 0.02% to about 2% by weight, preferably about 0.05% to about 0.5% by weight, and a temperature of about 4 ° C. to about 55 ° C., based on the total weight of the enzyme and protein. And preferably at a temperature of about 25 ° C. to about 40 ° C. for a time of about 5 minutes to about 24 hours, preferably about 0.5 hours to about 2 hours. The enzyme can be inactivated by changing the pH of the protein composition mixed with the enzyme. The peptide formed by the reaction between the protein composition and the enzyme composition can then be recovered by drying the solution in which the reaction is performed. Drying can be performed by evaporation, spray drying, freeze drying, or the like. The peptide produced is readily soluble in water at neutral pH. The peptide composition can be added to uncooked food for the purposes described above.

  Peptide products useful in the present invention contain less than about 1% by weight lipids and oils (total), preferably less than about 0.2% by weight lipids and oils, based on the weight of the peptide. Furthermore, the peptide product used in the present invention contains less than about 2% by weight ash, preferably less than about 0.2% by weight lipids and oils based on the weight of the peptide. Such a low ash content can be achieved by washing the protein starting material with water. Ash is defined as minerals such as sodium, potassium, calcium, iron and phosphorus. Furthermore, the peptide product of the present invention is readily soluble in water and forms a clear solution. Furthermore, the peptide product of the present invention is generally similar to the peptide composition that has not been hydrolyzed, as measured by a spectrocolorimeter having the functions of L, a, and b. It has a lighter color whiteness than the color whiteness units of the protein isolate. Such a brighter color is seen with the hydrolyzed peptides of the present invention derived from meat such as beef, pork or chicken, as well as blood from fish such as pelagic fish. Such a brighter color feature is desirable because the peptide product can be easily dissolved in water to form a clear aqueous solution.

The color whiteness index is the following formula:
100 [(100-L) ² + a ² + b ² ] ^0.5
Is used to convert the L, a, and b values. As is well known in the art, the color is a tristimulus colorimeter that uses the universally adopted “L, a, b” opposite color index developed by Richard Hunter. Was measured. The “L” value is a measurement of light in the range between white and black. The “a” value measures the range between green and red, and the “b” value measures the range between blue and yellow. Using these three coordinate axes, a three-dimensional value can be assigned to any color.

  In accordance with the present invention, an uncooked food material prepared by cooking an acidic protein aqueous solution, an alkaline protein aqueous solution, a dry alkaline protein mixture, or a dry protein mixture and / or a peptide composition derived therefrom according to the present invention. Applied to the surface of the food or poured into the uncooked ingredients to be cooked and / or mixed with the uncooked ingredients to be cooked. In a preferred embodiment of the invention, the uncooked foodstuff is injected and coated using the protein and / or peptide composition described above. Dry protein mixtures, dry alkaline protein mixtures, alkaline protein aqueous solutions, or acidic protein aqueous solutions can be used alone or mixed with peptide compositions derived therefrom. Alternatively, the peptide composition can be added alone to the uncooked food.

  The term “surface” as used herein is the surface of an uncooked food that is 90 degrees from the adjacent surface or surfaces of the uncooked food. Furthermore, the term “surface” can include a connecting surface connecting two adjacent surfaces located 90 degrees to each other. Preferably, the entire surface of the uncooked food is coated with a dry acidic protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein solution, or an aqueous acidic protein solution. The uncooked ingredients containing protein and / or peptide can then be cooked at an elevated temperature resulting in acrylamide from the ingredients being cooked.

  In one aspect of the invention, a small particle ingredient (eg, hamburger) such as ground meat or fish or a pastry for donuts, the ingredient mixture comprises about 0.03 to about 18% by weight, based on the weight of the uncooked ingredient, Preferably about 0.5 to 10% by weight, based on the weight of the uncooked food, and most preferably about 0.5 to about 7% by weight based on the weight of the uncooked food It is mixed with a dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein solution, or an acidic protein aqueous solution and / or a peptide composition derived therefrom. Furthermore, an acidic protein aqueous solution, an alkaline protein aqueous solution, or a peptide solution derived therefrom can be added to the food in the same ratio with respect to the weight of the uncooked food and / or the peptide of the uncooked food. When a dry protein mixture, a dry alkaline protein mixture, an alkaline aqueous protein mixture, or an acidic aqueous protein solution and / or a peptide composition derived therefrom are applied to at least one surface of a foodstuff, the added protein and / or The amount of peptide mixture is the same weight ratio as described above when mixed with uncooked food. When using less than about 0.03% by weight of protein and / or peptide mixture or water-soluble acidic protein and / or peptide solution, no inhibition of oil absorption and / or lipid absorption is observed. When using about 15% or more protein and / or peptide by weight, uncooked foods can become undesirably hard.

  Uncooked ingredients modified according to the present invention include vegetables such as potatoes, corn, carrots, or onions, tempura; nuts, mushrooms, flour-based ingredients such as batter compositions and pastry compositions. Additional ingredients include mushrooms, nuts, batter compositions, including flour, eggs and milk, which may contain additive ingredients such as corn meal, cracker meal or dusting meals. included.

  Then, the dried protein mixture, the dried alkaline protein mixture, the alkaline protein aqueous solution, or the food containing the acidic protein aqueous solution and / or the peptide composition is conventionally used, such as frying in plenty of oil, frying in a frying pan, baking, etc. In the method, cooking can be done at about 140 ° C. or higher. The cooked food provided in accordance with the present invention reduces the amount of acrylamide by about 25% to about 95% by weight compared to the same cooked food without the protein and / or peptide composition of the present invention. It has been found to contain a reduced amount of acrylamide, preferably from about 50% to about 95% by weight.

  The following examples illustrate the invention and are not intended to limit the invention.

Example 1 Extracted chicken protein chicken protein solution for reducing acrylamide formation in potato fried with plenty of oil was prepared according to US Pat. No. 6,451,975 and ultrafiltration and 500,000 NWCO membrane filters Koch Membrane, Wilmington, MA). Raw Russet potatoes suitable for French fries were obtained and cut into 3/8 inch strips and placed in cold water and then fried.

  Frozen chicken breast pieces were ground (Stephan Micro-cut, Columbus, OH) and then acidified in phosphoric acid, pH 3.0 to form a chicken protein solution, a dissolved solid of 1.7 wt.% Solution. After ultrafiltration, a 3% Brix solution corresponding to about 2.5 wt /% protein solution was recovered.

  In accordance with this example, three sets of French fries were tested. Sample 1 was a raw potato control that was not contacted with the protein solution. Sample 2 was a frozen raw potato control that was not contacted with the protein solution. Sample 3 was soaked in chicken protein (3% Brix) and stirred to remove excess protein (total recovery about 5%), then placed in a frying pan with plenty of oil, Cooked completely in about 5 minutes and 30 seconds. Samples 1 and 2 were fried in plenty of oil without added protein. The product was analyzed for acrylamide content and the results are shown in Table 1.

  As can also be shown from the data in Table 1, French fries made according to the present invention contain less than about 30% acrylamide weight.

Claims (21)

A method for reducing acrylamide formation in uncooked foods containing asparagine and at least one reducing sugar during cooking of foods containing lipids and / or oils:
(A) A dry protein mixture of myofibrillar protein and muscle trait protein derived from animal muscle tissue, an acidic protein aqueous solution of myofibrillar protein and muscle trait protein derived from animal muscle tissue, and animal muscle tissue A protein composition and / or a peptide composition selected from the group consisting of a peptide composition derived from a myofibrillar protein and a muscle trait protein, and mixtures thereof, from at least one of the uncooked food ingredients Applying the protein and / or peptide composition to a surface, mixing the protein and / or peptide composition with the uncooked food, and mixing the protein and / or peptide composition in the uncooked food Or a combination of the above addition methods. A step of adding to the uncooked food by the selected addition method, and (b) the uncooked food obtained from step (a) and the protein and / or peptide composition at a temperature of about 140 ° C. The process of cooking in,
Said method. A method for reducing acrylamide formation in an uncooked foodstuff containing asparagine and at least one reducing sugar during cooking of the foodstuff containing lipids and / or oils:
(A) a dry alkaline protein mixture of myofibrillar protein and myoplasmic protein derived from animal muscle tissue, an aqueous alkaline protein solution of myofibrillar protein and myoplasmic protein derived from animal muscle tissue, and animal muscle A protein composition and / or a peptide composition selected from the group consisting of a peptide composition derived from a myofibrillar protein derived from tissue and a myoplasmic protein, and a mixture thereof, and at least one of the uncooked food ingredients Applying the protein and / or peptide composition to two surfaces, mixing the protein and / or peptide composition with the uncooked food, and applying the protein mixture and / or peptide composition to the uncooked food Injecting into, and a combination of said addition methods Adding to the uncooked food by an addition method selected from the group consisting of: and (b) the uncooked food obtained from step (a) and the protein and / or peptide composition, Cooking at temperatures above 140 ℃,
Said method.   2. The method of claim 1, wherein a protein and / or peptide composition of myofibrillar protein and myoplasmic protein is applied to at least one surface of the uncooked food.   2. The method of claim 1, wherein a protein composition and / or peptide composition of myofibrillar protein and myoplasmic protein is applied to all surfaces of the uncooked food.   The method of claim 1, wherein a protein composition and / or peptide composition of myofibrillar protein and myoplasmic protein is mixed with the uncooked food material.   The method of claim 1, wherein a protein composition and / or a peptide composition is injected into the uncooked food.   2. The method of claim 1, wherein the protein composition and / or peptide composition is injected into the uncooked foodstuff and applied to all surfaces of the uncooked foodstuff.   The method of claim 1, wherein the protein composition and / or the peptide composition is mixed with the uncooked food and applied to all surfaces of the uncooked food.   2. The method according to claim 1, wherein the protein composition and / or peptide composition is a dried protein and / or peptide composition of myofibrillar protein and muscle plasma protein derived from animal muscle tissue.   2. The method according to claim 1, wherein the protein and / or peptide composition is an acidic protein aqueous solution and / or a peptide composition solution of myofibrillar protein and muscle trait protein derived from animal muscle tissue.   9. The method according to any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the uncooked food is a vegetable.   9. The method according to any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the uncooked food is battered.   9. The method of any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the uncooked food is battered and crushed.   12. The method of claim 11, wherein the vegetable is potato.   9. The method according to any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the uncooked food is a flour-based food.   12. A method according to claim 11, wherein the vegetable is an onion.   9. The method according to any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the protein composition and / or peptide composition is derived from fish muscle tissue.   9. The method of any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the protein and / or peptide composition is derived from poultry muscle tissue.   9. The method of any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the protein composition and / or peptide composition is derived from meat muscle tissue.   9. The method of any one of claims 1, 2, 3, 4, 5, 6, 7, or 8, wherein the protein composition and / or peptide composition is substantially free of animal membrane lipids. .   The pH of the dry protein mixture, the acidic protein aqueous solution, and the peptide composition is between about 2.5 and about 3.5, of claim 1, 3, 4, 5, 6, 7, 8, 9, or 10. The method according to any one of the above.