KR100595873B1 - 열처리된 식품에서 아크릴아마이드 형성을 감소시키는 방법 - Google Patents
열처리된 식품에서 아크릴아마이드 형성을 감소시키는 방법 Download PDFInfo
- Publication number
- KR100595873B1 KR100595873B1 KR1020057004791A KR20057004791A KR100595873B1 KR 100595873 B1 KR100595873 B1 KR 100595873B1 KR 1020057004791 A KR1020057004791 A KR 1020057004791A KR 20057004791 A KR20057004791 A KR 20057004791A KR 100595873 B1 KR100595873 B1 KR 100595873B1
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- Prior art keywords
- food
- asparagine
- acrylamide
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
검사 물질 | 아크릴아마이드(ppb) | 감소 비율 |
대조 1 | 334,810 | --- |
대조 2 | 324,688 | --- |
활성 아스파라기나아제 1 | 66 | 99.9 |
활성 아스파라기나아제 2 | 273 | 99.9 |
Claims (26)
- 열처리된 식품에서 아크릴아마이드를 감소시키는 방법에 있어서, 아래의 단계로 구성되는 것을 특징으로 하는 방법:(a) 아스파라긴을 함유하는 식품 재료를 제공하고;(b) 아스파라긴-함유 식품 재료를 아스파라기나아제와 접촉시킴으로써 아스파라긴-함유 식품 재료에서 아스파라긴을 불활성화시키고;(c) 상기 식품 재료를 식품 혼합물에서 주요 성분으로 이용하고;(d) 상기 식품 혼합물을 가열하여 열처리된 식품을 생성한다.
- 제 1 항에 있어서, 식품 재료는 주로 탄수화물인 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 식품 재료는 쌀, 밀, 옥수수, 보리, 콩, 감자, 귀리에서 선택되는 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 식품 재료는 감자인 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 아스파라긴-함유 식품 재료는 적어도 한가지 다른 아미노산을 함유하는 것을 특징으로 하는 방법.
- 제 5 항에 있어서, 적어도 한가지 다른 아미노산은 리신인 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 불활성화 단계(b)는 소당류(simple sugar)의 존재에서 아스파리긴-함유 식품 재료를 아스파라기나아제와 접촉시키는 것을 특징으로 하는 방법.
- 제 7 항에 있어서, 소당류는 글루코오스인 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 불활성화 단계(b)에서 아스파라기나아제는 수용액 형태로 존재하는 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 식품 혼합물은 단계(d)에서 적어도 80℃의 온도로 가열되는 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 단계(d)에서 식품 혼합물의 열처리는 100℃ 내지 205℃에서 진행되는 것을 특징으로 하는 방법.
- 제 1 항에 있어서, 열처리된 식품은 감자 칩인 것을 특징으로 하는 방법.
- 제 1 항 내지 제 12 항중 어느 한 항에 따른 방법으로 생산된 열처리된 식품에 있어서, 아스파라긴-함유 식품 재료를 포함하고, 상기 아스파라긴-함유 식품 재료에서 아스파라긴은 아스파라기나아제에 의해 불활성화되고, 후속의 가열에 의해 아크릴아마이드의 형성이 감소된 것을 특징으로 하는 열처리된 식품.
- 제 13 항에 있어서, 아스파라기나아제는 수용액 형태로 존재하는 것을 특징으로 하는 열처리된 식품.
- 제 13 항에 있어서, 식품 재료는 감자인 것을 특징으로 하는 열처리된 식품.
- 제 15 항에 있어서, 감자 칩인 것을 특징으로 하는 열처리된 식품.
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Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/247,504 | 2002-09-19 | ||
US10/247,504 US7037540B2 (en) | 2002-09-19 | 2002-09-19 | Method for reducing acrylamide formation in thermally processed foods |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050057495A KR20050057495A (ko) | 2005-06-16 |
KR100595873B1 true KR100595873B1 (ko) | 2006-07-03 |
Family
ID=31992517
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020057004791A KR100595873B1 (ko) | 2002-09-19 | 2005-03-19 | 열처리된 식품에서 아크릴아마이드 형성을 감소시키는 방법 |
Country Status (16)
Country | Link |
---|---|
US (2) | US7037540B2 (ko) |
EP (1) | EP1553845B1 (ko) |
JP (2) | JP4398373B2 (ko) |
KR (1) | KR100595873B1 (ko) |
CN (1) | CN100508775C (ko) |
AR (1) | AR042182A1 (ko) |
AU (1) | AU2003265789B2 (ko) |
BR (1) | BRPI0314458B1 (ko) |
CA (1) | CA2499148C (ko) |
CL (1) | CL2004000287A1 (ko) |
ES (1) | ES2666189T3 (ko) |
MX (1) | MXPA05003043A (ko) |
RU (1) | RU2302745C2 (ko) |
TW (1) | TWI280102B (ko) |
WO (1) | WO2004026042A1 (ko) |
ZA (1) | ZA200502617B (ko) |
Cited By (2)
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KR100848519B1 (ko) | 2003-06-25 | 2008-07-25 | 더 프록터 앤드 갬블 캄파니 | 환원당의 수준을 감소시키는 단계를 포함하는 식품에서의아크릴아미드의 감소 방법, 아크릴아미드의 수준이 감소된식품 및 시판 물품 |
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 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100848519B1 (ko) | 2003-06-25 | 2008-07-25 | 더 프록터 앤드 갬블 캄파니 | 환원당의 수준을 감소시키는 단계를 포함하는 식품에서의아크릴아미드의 감소 방법, 아크릴아미드의 수준이 감소된식품 및 시판 물품 |
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 |
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BR0314458A (pt) | 2005-07-26 |
US20040058054A1 (en) | 2004-03-25 |
AU2003265789A2 (en) | 2004-04-08 |
MXPA05003043A (es) | 2005-06-08 |
JP2006500024A (ja) | 2006-01-05 |
EP1553845A4 (en) | 2012-08-22 |
EP1553845A1 (en) | 2005-07-20 |
WO2004026042A1 (en) | 2004-04-01 |
US20060127534A1 (en) | 2006-06-15 |
ES2666189T3 (es) | 2018-05-03 |
ZA200502617B (en) | 2006-09-27 |
JP4398373B2 (ja) | 2010-01-13 |
AU2003265789B2 (en) | 2008-05-08 |
KR20050057495A (ko) | 2005-06-16 |
CA2499148C (en) | 2010-10-12 |
CL2004000287A1 (es) | 2005-03-11 |
EP1553845B1 (en) | 2018-02-28 |
CN1681395A (zh) | 2005-10-12 |
RU2005112189A (ru) | 2005-09-20 |
JP2006187301A (ja) | 2006-07-20 |
TWI280102B (en) | 2007-05-01 |
RU2302745C2 (ru) | 2007-07-20 |
BRPI0314458B1 (pt) | 2016-10-11 |
AR042182A1 (es) | 2005-06-15 |
TW200404499A (en) | 2004-04-01 |
CN100508775C (zh) | 2009-07-08 |
AU2003265789A1 (en) | 2004-04-08 |
JP4399433B2 (ja) | 2010-01-13 |
CA2499148A1 (en) | 2004-04-01 |
US7037540B2 (en) | 2006-05-02 |
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