MXPA06000181A - Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce - Google Patents

Abstract

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Description

METHOD OF REDUCING ACRYLAMIDE IN FOODS THAT INCLUDE DECREASING THE LEVEL OF REDUCING SUGARS, FOODS THAT HAVE REDUCED LEVELS OF ACRYLAMIDE, AND ARTICLE OF COMMERCE FIELD OF THE INVENTION The present invention relates to the reduction of acrylamide in food products and food products having reduced levels of acrylamide. The invention also relates to an article of commerce.

BACKGROUND OF THE INVENTION Since the dawn of civilization, foods that contain carbohydrates have been a staple in a man's diet. Currently, foods containing carbohydrates such as bread, breakfast cereals, sugar cookies, salt biscuits, potato chips, cooked vegetables containing starch, corn tortillas, and snacks are popularly consumed. Although these foods have been part of the human diet for countless years, researchers have only recently discovered that many of these foods contain acrylamide. In April 2002, the Swedish National Food Administration Office and researchers from the University of Stockholm (Stockholm University) announced their findings that acrylamide, a potentially cancer-causing chemical, forms in many types of food. Acrylamide has a carcinogenic potency in rats that is similar to that of other carcinogens in food, but for humans, relative potency is not known. With respect to acrylamide, only a limited amount of data is available in the human population and these do not provide evidence of cancer risk derived from occupational exposure. (FAQ / QMS consultation on the health implications of acrylamide in foods: brief report, Geneva, Switzerland, 25-27 June 2002.) Although more research is needed to assess what effects on health, if there are, can result from the human consumption of acrylamide at the levels that are commonly found in these foods, many consumers have expressed concern. Accordingly, it is an object of the present invention to provide a method for reducing the level of acrylamide in foods. It is also an object of the present invention to provide food products having reduced levels of acrylamide. Furthermore, it is an object of the present invention to provide an article of commerce that communicates to the consumer that a food product has reduced levels of acrylamide.

BRIEF DESCRIPTION OF THE INVENTION In one aspect, the present invention provides a method for reducing the level of acrylamide in a food product. In one embodiment, the method comprises adding an enzyme that alters the reducing sugar to the food material before heating it. In another aspect, the present invention provides a method for reducing the level of reducing sugars in a food material. In one embodiment, the method comprises adding an enzyme that alters the reducing sugar to the food material before heating it. In another aspect, the present invention provides food products having reduced levels of acrylamide. In yet another aspect, the present invention provides an article of commerce that communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar. The relevant parts of all the cited documents are incorporated herein by reference; The citation of any document should not be construed as an admission that it constitutes a prior industry with respect to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1. Figure 1 shows the proposed reaction mechanism by which acrylamide is formed from asparagine and a carbonyl source (such as glucose). R-i and R2 can be = H, CH3, CH2OH, CH2 (CH2) nCH3, or any other component that constitutes a reducing sugar; n can be any integer less than 10.

DETAILED DESCRIPTION OF THE INVENTION Applicants have discovered that foods containing reducing sugars and asparagine, a natural amino acid that occurs naturally in virtually all living systems, can form acrylamide when heated. Therefore, foods richer in reducing sugars, when heated, tend to contain higher levels of acrylamide; This is particularly the case when foods containing reducing sugars are heated in the presence of foods that contain higher levels of asparagine. It has also been discovered that acrylamide is higher when foods are cooked to a lower final moisture content. Without theoretical limitations of any kind, it is believed that acrylamide is formed in food products via the reaction mechanism indicated in Figure 1. It is believed that the alpha-amine group of free asparagine reacts with a carbonyl source, forming a Schiff base. Upon heating, the adduct of the Schiff base is decarboxylated, forming a product that can: (1) hydrolyze to form the beta-alanine amide (which upon heating can further degrade to form acrylamide) or (2) decompose to form acrylamide and the corresponding imine (the applicants have discovered that the precursor atoms enclosed in the circle comprise the carbons and nitrogens of acrylamide).

Accordingly, applicants have further discovered that the formation of acrylamide in heated foods can be reduced by decreasing the amount of reducing sugar or converting the reducing sugar in the feed to another substance before firing. When these foods that contain low levels of reducing sugar are heated, the amount of acrylamide decreases. Moreover, applicants have discovered that reduction of the level of acrylamide in the finished food product can be achieved by adding an enzyme that alters the reducing sugar ("enzyme that alters the reducing sugar"). Preferably, the enzyme that alters the reducing sugar catalyzes the oxidation or reduction of the reducing sugar before heating (eg, cooking) the food. The mechanism by which reducing sugars are oxidized or reduced is well known. A preferred oxidant enzyme for use in the present method includes, but is not limited to, glucose oxidase. However, any enzyme capable of catalyzing the oxidation or reduction of the reducing sugar to prevent the formation of acrylamide is within the scope of the present invention. The advantages of using enzymes in the food process are numerous. These advantages include: (a) they are non-toxic natural substances; (b) they usually catalyze a given reaction without triggering undesirable side reactions; (c) they react under very moderate temperature and pH conditions; (d) they are active at low concentrations; (e) the reaction rate can be controlled by adjusting the temperature, the pH and the amount of the enzyme used; and (f) can be inactivated after the reaction has reached the desired degree (Food Chemistry Food Chemistry, 4th Ed., Owen R. Fennema, Ed., Marcel Dekker, Inc., New York, 1985, pp. 427, 433 ).

A. Method for Reducing Acrylamide in Food Products In one aspect, the present invention provides a method for reducing acrylamide in a food product. In one embodiment, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to an alimentary material an enzyme capable of catalyzing the oxidation or reduction of the carbonyl group of the reducing sugar. In another aspect, the present invention provides a method for decreasing the reducing sugar in a food product. In one embodiment, the method comprises adding to an alimentary material an enzyme capable of catalyzing the oxidation or reduction of the reducing sugar. As used herein, the term "reducing sugar" refers to any carbohydrate found in food materials that may contribute to the carbonyl group when it enters into reaction with asparagine to form acrylamide. In a preferred embodiment, the present invention provides a method for reducing the level of acrylamide in foods, which comprises: (1) Add an enzyme that alters the reducing sugar to a food material, characterized in that said food material comprises reducing sugar. (2) optionally mixing the enzyme with the food material; (3) leave enough time for the enzyme to react with the reducing sugar; (4) optionally deactivate or optionally remove the enzyme; Y (5) heat the food material to form the finished food product. 1. Add an enzyme that alters the reducing sugar to a food material, wherein said food material comprises reducing sugar. In a preferred embodiment, the enzyme that alters the reducing sugar is an enzyme capable of catalyzing the oxidation or reduction of the carbonyl group of the reducing sugar. As used herein, the "reducing sugar enzyme" or "enzyme that alters the reducing sugar" or "enzyme" includes any enzyme capable of reducing the level of one or more reducing sugars in a food product. The enzyme that alters reducing sugar includes two classes of enzymes: oxidases and reductases, which catalyze the oxidation or reduction of reducing sugars, respectively. A preferred oxidant enzyme for use herein is glucose oxidase. A preferred source of glucose oxidase is Sigma-Aldrich, catalog # G7141. Other oxidizing enzymes may include pyranose oxidase and aldose dehydrogenase. A preferred reducing enzyme for use herein is aldose reductase. As used herein, the terms "reducing sugar enzyme" or "reducing sugar altering enzyme" or "enzyme" include one or more enzymes; These terms include, for example, a mixture of two or more enzymes. The enzyme can be added to the food material in any suitable form. For example, the enzyme can be added as a powder or in the form of a solution. In addition, the enzyme may be added to the food material in any suitable manner, such as directly (eg, dusted, poured, or sprayed onto the food material) or indirectly. In one embodiment, the enzyme is mixed together with a food that does not contain reducing sugar, then the resulting mixture is added to the food containing reducing sugar. In another embodiment, at least a portion of the reducing sugar is extracted from the food material, the resulting extract is treated with the enzyme, then at least a portion of the extract is added back to at least a portion of the food material; for example, the enzyme can be added to the vapor, or the vapor can be pumped through a bed or an immobilized enzyme column (the enzyme is adsorbed or chemically bound to a substrate, preferably an inert substrate, for example, pieces plastic or globules in a column). As used herein, "adding" or "adding" the enzyme to the food material includes, but is not limited to, any means to bind the reducing sugar and the enzyme together. In an embodiment in which an oxidizing enzyme, such as glucose oxidase, is employed, the enzyme in the dominant bath converts the reducing sugar to gluconolactone; this creates a driving force to achieve additional extraction of reducing sugar in subsequent additions of batches of food material. The extractable materials are balanced with the food material in such a way that the additional soluble components of food material are not extracted, with the exception of the reducing sugar, which continues to react or is converted by the enzyme. The gluconolactone that is formed from the reducing sugar is reimpregnated in the food material and balanced. More solvent and / or solution containing enzyme is added after each batch of food material to replenish the solution that is removed in the previous batch of food material; this maintains a constant volume in the dominant bath. Alternatively, a reducing enzyme, such as aldose reductase, can be used to convert the reducing sugar into the reduced species. The use of a reductase is preferred by the resulting enzyme product is a sugar that retains the sweetness. The enzyme can be added to the food material at any suitable stage of the method. For example, the enzyme can be added with the other ingredients during the mixing of a dough.

As used herein, "food material" includes any type of food, food product, food ingredient or mixtures thereof containing reducing sugar, including any edible material used in the preparation of food. The food material may be in any suitable form, including raw or pretreated. Suitable methods for pretreating the food material include, but are not limited to, bleaching, steaming, boiling, chopping, macerating, crumbling, reducing particle size, heat drying, and combinations thereof. For example, the enzyme can be added to a food material before, during or after maceration. In one embodiment, the food material is soaked in water before adding the enzyme. Enzymes are marketed by activity units, rather than by weight or volume. Thus, the effective amount of enzyme required to achieve the desired level of reduction of acrylamide in the finished food product will depend on the activity of the particular enzyme product used. The amount of enzyme to be added may depend on the level of reduction of reducing sugar and, consequently, on the desired level of reduction of acrylamide. The amount of enzyme to be added will also depend on the amount of reducing sugar present in the food material; food materials with higher levels of reducing sugar, in general, will require higher enzyme levels or longer reaction times to achieve the same level of reduction of Acrylamide The amount of enzyme to be added may also depend on the particular enzyme used (e.g., the particular ability of the enzyme to degrade the reducing sugar) and the particular food material treated. Those with knowledge in the industry will be able to determine the effective amount of enzyme based on the specific food material, the specific enzyme, the specific activity of the enzyme and the desired result. 2. Optionally mix the enzyme with the food material Optionally but preferably, the enzyme is completely mixed with the food material. Any suitable mixing method can be used. In one embodiment, the mixing is carried out simultaneously with the maceration of the food material and the addition of the enzyme. 3. Allow enough time for the enzyme to react with the reducing sugar; The amount of time that is required for the enzyme to react with the reducing sugar will depend on factors including, but not limited to, the desired level of acrylamide reduction, the characteristics of the particular food material desired (e.g., chemical composition, amount of reducing sugar present, particle size) and the particular enzyme added. Preferably, the enzyme is allowed to react for a sufficient time to produce a food material wherein the Reducing sugar level has been reduced by at least about 10%, preferably by at least about 30%, more preferably by at least about 50%, even more preferably by at least about 70% and even more preferably by at least approximately 90%. In general, the longer the enzyme is allowed to react, the greater the reduction level of reducing sugar and thus, the higher the level of acrylamide reduction. The step of allowing sufficient time for the enzyme to react can be carried out in any suitable manner; for example, it can be performed simultaneously with the addition of the enzyme to the food material, by mixing the enzyme with the food material, or combinations of these. As is known in the industry, pH and temperature are the factors that affect the enzymatic activity. The experienced in the industry can easily determine the optimal conditions of these and other parameters (for example, the water content). In addition, optimal pH and temperature conditions for specific enzymes are usually available in the literature or from enzyme suppliers. 4. Optionally deactivate or optionally remove the enzyme After reacting in the desired amount, optionally the enzyme can be inactivated or removed from the food material. When using an enzyme whose consumption is safe (for example, those of natural origin and found in common foods), you can choose not to deactivate Remove the enzyme. Alternatively, the enzyme can be deactivated using any suitable means that inactivates the enzyme. For example, the enzyme can be deactivated by the use of heat, pH adjustment, treatment with a protease, or combinations of these. In addition, the enzyme can be removed from the food material by any suitable means including, but not limited to extraction. The enzyme can be deactivated, eliminated or subjected to a combination of deactivation and elimination.

. Heat the food material to form the finished food product The food material can then be heated in the usual manner, such as baking, frying, extruding, drying (e.g., by a vacuum oven or drum dryer), blowing or baking in microwave. At least a portion of the enzyme can be added to the food material during the heating step. The deactivation of the enzyme can occur through heating, therefore the optional deactivation step and the cooking step can be carried out simultaneously. The heat process by cooking can denature and inactivate the enzyme in such a way that the food material is not subjected to a continued enzymatic activity. In addition, at least a portion of the time allowed to carry out the enzymatic reaction can be carried out during the heating step. As used herein, the term "finished food product" or "foodstuff" includes, but is not limited to, ready-to-eat foods. consumption and food to be used as ingredients to prepare other foods. Preferably, the level of acrylamide in the finished food product is reduced by at least about 10%, preferably by at least about 30%, more preferably by at least about 50%, more preferably by at least about 70%, and even more preferably at least about 90%.

B. Means for using the method The present invention can be practiced using any suitable means. For example, the method herein can be implemented in continuous, or semi-continuous, and intermittent or batch mode.

C. Foodstuffs having reduced levels of acrylamide Foodstuffs prepared according to the method hereof can have a reduction in the level of acrylamide of at least about 10%, preferably at least about 30%, more preferably by at least about 50%, even more preferably at least about 70%, and even more preferably at least about 90%. The method hereof can be applied to the production of any suitable food product, including but not limited to foods that contain carbohydrates, especially foods of low humidity (for example, less than about 10%), that are heated during their preparation. For example, the method can be used to reduce the level of acrylamide found in mashed potatoes, potato snacks, made snacks, potato chips, breakfast cereals, breads, cookies, toaster cakes, pizza dough, pretzels, grated potatoes, baked potato chips, corn tortillas, and tortillas for tacos. In one embodiment, the crispy snacks manufactured have less than about 400 ppb of acrylamide, preferably less than about 300 ppb, more preferably less than about 200 ppb, still more preferably less than about 50 ppb, and with a greater preference less than about 10 ppb. In yet another embodiment, potato chips made from cut potatoes have less than about 40 ppb of acrylamide; preferably, less than about 30 ppb; more preferably, less than about 20 ppb; and with a greater preference, less than about 10 ppb. In a particular embodiment, potato snacks made according to the method herein may have less than about 150 ppb of acrylamide, preferably less than about 100 ppb, more preferably less than about 50 ppb, still more preferably less than about 10 ppb and with a greater preference less than about 5 ppb.

In yet another embodiment, the corn tortilla chips and the corn flakes have less than about 75 ppb of acrylamide, preferably less than about 50 ppb, and more preferably less than about 10 ppb. Although the method herein is generally described in terms of the preferred food products of potatoes and corn tortilla chips, the person with experience in the industry must understand that the method herein can be applied to any suitable food product. . Non-exhaustive examples include biscuits, breads (eg, rye, wheat, oatmeal, potato, white, whole grain products, mixed flours, bar, twists, buns, pitas, matzos, focaccia, melba toast, zwieback, croutons , soft pretzels, soft and hard bread sticks, to heat and serve), toaster cakes, sweet cookies, Danish pastries, croissants, cakes, pie crusts, cakes, muffins, chocolate biscuits, layered cakes, donuts, sandwich foods (eg pretzels, corn tortilla chips, corn flakes, potato snacks, fabricated snacks, fabricated potato crisps, extruded sandwich foods, extruded filled sandwich foods, mixed nuts, granola, sandwich mixes, potatoes to the yarn), flours, mixtures (for example, cake mixes, cake mixes, chocolate cake mixes, breads mixes, pancake mixes, crepe mixes) és, mixtures for pasta, pizza dough), refrigerated doughs (for example biscuits, breads, bread sticks, croissants, bagels, pizza dough, sweet cookies, Danish pastries, chocolate cakes, pie crust), frozen foods (for example, cake crusts, cakes, pies, flips, pizzas, food bags, cakes, potato chips, potatoes grated, breaded products such as chicken and fish, breaded vegetables), bagels, breakfast cereals, sponge cakes, potato chips, vegetables (for example, dried, grilled, roasted, fried, vacuum-dried), omelettes for tacos, grated potatoes, mashed potatoes, toast, grilled sandwiches, flour and corn tortillas, crepes, pancakes, waffles, pasta, pizza dough, rice, nut-based foods (eg peanut butter, foods that contain chopped nuts), fruit (for example dried, grilled, roasted, fried, vacuum dried, baked, gelled, stuffed with pies, flambés, raisins), hush puppies, alcoholic beverages (for example beers and beers) gras), products comprising roasted cocoa seeds (eg chocolates, toppings for sweets, hot chocolate, hot chocolate mixes) and animal feed (eg, dog food, cat food, ferret feed, guinea pig feed) , food for rabbits, food for rats, food for mice, food for chickens, food for turkeys, food for pigs, food for horses, food for goats, food for sheep, food for monkeys, food for fish). 1. Dried potato products The present invention can be used to make dehydrated potato products having reduced levels of acrylamide. The following indicates a preferred method for making these dehydrated potato products; however, the present invention is not limited to this particular embodiment. Although the embodiment described in detail below describes the addition of the enzyme before the potatoes are crushed, it should be understood that the enzyme can be added at any suitable stage of any process suitable for making dehydrated potato products. For example, the enzyme can be added to the potatoes before cooking, after cooking, before grinding, after grinding, or during any other appropriate step of the process prior to the formation of the final dehydrated potato product. further, non-exhaustive examples of other embodiments may include: (a) adding the enzyme to the raw potato followed by the conventional process of the dehydrated potato, (b) adding the enzyme to the raw potato followed by slicing or slicing thinly and conventional process, (c) add the enzyme to the raw potato followed by slicing or slicing thinly, then blanching, then followed by the conventional process, (d) adding the enzyme to the blanched, cut, or thinly sliced potato followed by the conventional process, or (e) any other suitable means of adding the enzyme. The method herein can also be used with any suitable method for making dehydrated potato products known in the industry, such as those indicated in the publication "Potato Processing", Fourth Edition, Talburt and Smith, Editors, AVI Books, Van Nostry Reinhold Co., New York, 1987, [hereinafter "Processing of the Potatoes"], on pages 535 -646. In a preferred embodiment, dehydrated potato products, such as potato flakes, potato flour flakes, or potato granules, can be manufactured according to the following method. In general, the method comprises: (1) cooking the potatoes; (2) add an enzyme that alters the reducing sugar to cooked potatoes; (3) form a moist dough, and (4) dry the dough to form the dried potato products. Any suitable potato, such as those used to prepare conventional potato flakes, potato dough flakes, or potato granules, can be used for the preparation of the dehydrated potato products herein. Preferably, the dehydrated potato products are prepared from potatoes such as, but not limited to, Norchip, Norgold, Russet Burbank, Lady Rosetta, Norkotah, Sebago, Bintje, Aurora, Saturna, Kinnebec, Idaho Russet, Height, Russet Norkotah, Atlantic , Shepody, Asterix, and Mentor. The potatoes are cooked to soften them to puree. The potatoes may be peeled, partially peeled, or not peeled. The potatoes can be whole or can be sliced into pieces of any size before cooking. The cooking process can be any type of thermal or other cooking process that softens the potatoes to puree. For example, potatoes can be cooked by submerging them in water or steam.

For example, slices of potatoes, which have an average thickness of about 9.5 mm (3/8 inch) to about 12.7 mm (1/2 inch), are usually cooked with steam at a temperature of about 93 ° C (200 ° F). ) at about 121 ° C (250 ° F), from about 12 to about 45 minutes, more particularly from about 14 to about 18 minutes. The pieces of the string-type potatoes are usually cooked with steam at a temperature ranging from about 93 ° C (200 ° F) and 121 ° C (250 ° F) for about 7 to about 18 minutes, more particularly for about 9 to approximately 12 minutes, to achieve the desired softness. Then, an effective amount of the enzyme, preferably glucose oxidase, is added to the cooked potatoes. Depending on the functional temperature range of the enzyme used, cooked potatoes may first require temperature adjustment before adding the enzyme. The cooked potatoes are then crushed to produce a moist dough. The grinding of the cooked potatoes can be achieved by any suitable means such as, but not limited to, sieving to rice consistency, grinding, grinding, or a combination thereof. The optional ingredients can be added and mixed inside the moist dough. These optional ingredients may include starch. The starch may include, but is not limited to, any native or modified starch, including any dried potato products that are added inside or later to the mass. Optionally emulsifier can also be added to the wet mass as an auxiliary to the process. After forming the dough, it can be dried and further processed as described below to form the dried potato products. Alternatively, the moist dough can be used to make products such as, but not limited to, mashed potatoes, potato croquettes, potato pancakes, and potato sandwiches such as extruded potato chips, potato sticks, and potato snacks. For example, moist potato mash can be used to make extruded potato chips products such as those described in US Pat. no. 3,085,020, issued April 9, 1963 to Backinger et al. After forming the dough, it is dried to form dehydrated potato products. These dehydrated potato products can be in any form, such as but not limited to flakes, granulated flakes, granules, agglomerates, pieces, pieces, flour, or particulates. Any suitable method, such as those known in the industry, can be used to make these dehydrated potato products from a dough, and any equipment can be used. For example, the dough can be dried to make flakes according to known processes, such as those described in U.S. Pat. no. 6,066,353, granted May 23, 2000 to Villagran, et al., As well as the processes described in U.S. Pat. num. 2,759,832 granted on 19 August 1956 to Cording et al., and 2,780,552 issued February 5, 1957 to Willard et al. The dough can be dried to make pelletized flakes according to the process described in U.S. Pat. no. 6,287,622, granted on September 11, 2001 to Villagran et al. The granules can be manufactured by processing the dough according to the process described in U.S. Pat. no. 3,917,866, issued November 4, 1975 to Purves et al., Or by any other known processes, such as that described in U.S. Pat. no. 2,490,431 issued Dec. 6, 1949 to Greene et al. Suitable dryers of well-known drying devices can be selected, including, but not limited to, fluidized bed dryers, scraped wall heat exchangers, freeze dryers, air transport dryers, and the like. Preferred methods of drying include those that reduce the amount of total thermal input. For example, when flakes are produced, drying by lyophilization, drum drying, resonant vibrating or pulsating fluid drying, infrared drying, or a combination thereof is preferred; and when granules are produced, drying by air transport, fluidized bed drying, or a combination thereof is preferred. Although the dehydrated potato products herein are described primarily in terms of leaflets, a person skilled in the art should understand that the mashed potatoes of the present invention can be dehydrated to produce any desired product of dehydrated potatoes that can be derived from a mass.

Drum drying, such as with drum dryers, commonly used in the potato products industry, is the preferred method for drying the potato dough to form flakes. The preferred process employs a single-drum dryer wherein the wet mash of potatoes is spread on the drum in a thin sheet having a thickness ranging from about 0.13 mm (0.005") to about 2.5 mm (0.1"), preferably from about 0.13 mm (0.005") to about 1.3 mm (0.05"), more preferably about 0.25 mm (0.01"). Generally, when using a drum dryer, the dough is fed to the upper surface of the drum by a medium conveyor Small diameter unheated rolls apply fresh mash of potatoes to portions already placed on the drum, thereby accumulating a sheet, or layer, having a predetermined thickness.The peripheral speed of the small rolls is equal to that of the After the dough layer is moved around a portion of the circumference of the drum, a blade separates the dry film, peeling off the dry film away from the drum. The same drum dryer is heated to temperatures ranging from about 250 ° F (121 ° C) to about 375 ° F (191 ° C), preferably from about 310 ° F (154 ° C) to about 350 ° F (177 ° C). C), and more preferably from about 320 ° F (160 ° C) to about 333 ° F (167 ° C) by pressurized steam contained within the drum at pressures from about 480 kPa (70 psig) to about 960 kPa (140 psig). For better Results, the rotational speed of the dryer drum and the internal temperature thereof are suitably controlled to provide a final product with a moisture content of from about 5% to about 14%, preferably from about 5% to about 12%. Usually, a rotational speed of about 9 s / rev to about 25 s / rev, preferably about 11 s / rev to about 20 s / rev is sufficient. When drying and laminating the wet mass, the resulting dry sheet of flakes can then be split into smaller sections as desired. These smaller sections can be of any desired size. Any method can be used to split the sheet that minimizes the damage to the starch and the cells of the potato, such as fracture, grinding, breaking, cutting, or spraying. For example, the sheet can be comminuted with a Urschel Comitrol ™ equipment, manufactured by Urschel Laboratories, Inc. of Valparaiso, Indiana, to break the sheet. Alternatively, the leaf flakes can be left intact. As used herein, both the intact flake sheet and the smaller sections of the sheet are included in the term "potato flakes". 2. Foods made from dehydrated potato products Dehydrated potato products can be used to make any suitable food product. An especially preferred use of dehydrated potato products is in the manufacture of sandwiches made from a dough, preferably the flakes manufactured.

Examples of these manufactured flakes include those described in U.S. Pat. no. 3,998,975 granted on December 21, 1976 to Liepa, the U.S. patent no. 5,464,642 issued on November 7, 1995 to Villagran et al., U.S. Pat. no. 5,464,643 issued on November 7, 1995 to Lodge, and WO 96/01572 published January 25, 1996 by Dawes et al. In one embodiment, the manufactured snack is made by the method comprising: (1) Adding an enzyme that alters the reducing sugar to a mass; (2) forming a sandwich piece of dough; and (3) baking the sandwich piece to form a manufactured sandwich. The cooking can be done by any suitable method, for example frying, baking, or a combination of frying or baking. In addition, training and cooking steps can be carried out simultaneously, as with extruded snack products. In another embodiment, the manufactured snack is made by the method comprising: (1) Mixing the dry ingredients; (2) optionally adding emulsifiers to the dry ingredients; (3) add water; (4) mix to form a dough; (5) form a sheet of dough; (6) forming a sandwich piece of the dough sheet; and (7) cooking the sandwich piece to form a fabricated sandwich. The enzyme can be added at any suitable stage of the process. For example, the enzyme can be added during the steps of liquefying, optionally adding emulsifier, adding water, mixing and / or forming. Alternatively, the enzyme can be applied to the surface of the dough preferably as a solution; this may occur before or after the sandwich pieces are formed from the dough sheet. In one embodiment, the enzyme solution is added to the surface of the dough sheet. Dehydrated potato products can also be rehydrated and used to produce food products such as mashed potatoes, potato croquettes, potato pancakes, and other potato snacks, such as potato chips and extruded potato sticks. For example, dehydrated potato products can be used to make extruded potato chips products such as those described in U.S. Pat. no. 3,085,020, issued April 9, 1963 to Backinger et al., And US Pat. no. 3,987,210, granted on October 18, 1976 to Cremer. Dehydrated potato products can also be used in breads, sauces, baby foods, or any other suitable food product. 3. Potato snacks The present invention can be used to prepare potato snacks having reduced levels of acrylamide. The following describes a preferred method of making these potato snack products, but the present invention is not limited to this particular embodiment. For example, the enzyme can be added at any suitable stage in the process of methods recognized in the potato snack manufacturing industry, such as those indicated in the Potato Processing publication, pages 371-489. In a preferred embodiment, the present invention provides a method for reducing the level of acrylamide in potato snacks, which comprises: (1) Optionally peel the potatoes; (2) optionally wash the potatoes; (3) slice the potatoes to form slices of potatoes; (4) optionally rinse the slices of potatoes; (5) optionally blanching the slices of potatoes; (6) optionally cool the slices of potatoes; (7) add an enzyme that alters the reducing sugar to the slices of potatoes; (8) optionally drying the slices of potatoes; (9) Fry the slices of potatoes to form the potato snacks.

More preferably, the potato slices are blanched before adding the enzyme. Although the foregoing describes the addition of the enzyme in the above-mentioned step (7), it should be understood that the enzyme can be added at any suitable stage of the process. For example, the enzyme can be added to the potatoes before slicing, after slicing, after rinsing, during bleaching, during cooling, or at any other suitable stage before drying, if the optional drying step is performed, or at any other stage before frying in case the slices of potatoes have not been dried optionally. In another embodiment, solutions containing reducing sugar are pumped for bleaching and impregnation of the potato slices through a column comprising immobilized enzyme. The effluent from the column is returned to the potato slices. The slices of potatoes are then processed according to the typical process procedures. The use of the method in this way can return at least part of the native flavors of the potato back to the snack that could be lost during the steps of bleaching and treatment with the enzyme. Potato snacks made according to the method herein may have less than about 150 ppb of acrylamide, preferably less than about 100 ppb, more preferably less than about 50 ppb, still more preferably less than about 10 ppb, and with a greater preference less than about 5 ppb. 4. French fries This invention can be used to make French fries that have reduced levels of acrylamide. The following describes a preferred method for making these potato chips, but the present invention is not limited to this particular embodiment. For example, the enzyme can be added at any suitable stage of the process for methods recognized in the industry to make potato chips, such as those indicated in the Potato Processing publication, on pages 491-534, or the methods described in U.S. Pat. num. 6,001, 411 and 6,013,296. In a preferred embodiment, the present invention provides a method for reducing the level of acrylamide in potato chips, comprising: (1) Optionally peel the potatoes, (optionally wash the potatoes, (3 cut the potatoes to form potato strips; rinse the potato strips, (5 optionally blanch the potato strips, (6 optionally cool the potato strips, (7 add an enzyme that alters the reducing sugar to the potato strips, (8 optionally dry the strips of potatoes; 9 optionally cover the strips of potatoes; (10) partially fry the potato strips to form fries to be frozen. The freezer fries can then be fried, packaged, and stored for later frying to form the final chips. More preferably, the potato strips are blanched before adding the enzyme. If coated potato chips are desired, a suitable coating material, such as starch or a mixture of materials comprising one or more starches, can be used to coat the potato strips prior to partial frying. Although the foregoing describes the addition of the enzyme in the above-mentioned step (7), it should be understood that the enzyme can be added at any suitable stage of the process. For example, the enzyme can be added to the potatoes before cutting, after cutting, after rinsing, during bleaching, during cooling, or at any other suitable stage before drying, if the optional drying step is performed, or at any other suitable stage before partial frying if the potato strips are not optionally dried. Although less preferred, the enzyme may be added between the steps of partial frying and final frying to form the final chips. Finished potato chips made from the frozen chips of the present invention can have less than about 40 ppb of acrylamide, preferably less than about 30 ppb, more preferably less than about 20 ppb, and with a greater preference less than about 10. ppb.

. Corn Tortilla Flakes Corn tortilla flakes are popular snack foods. Corn tortilla chips are traditionally made from corn kernels that have been cooked in a hot lime solution for about 5 to about 50 minutes, then allowed to stand overnight. The cooking-rest process softens the outer shell and partially gelatinizes the starch in the corn endosperm. This cooked-rested corn, called "nixtamal", is then washed to remove the outer shell and milled to form a plastic mass, known as "masa", which contain approximately 50% moisture. The freshly ground dough is formed into a sheet, cut into pieces of sandwiches and baked for approximately 15 to 30 seconds at a temperature ranging from about 575 ° F to about 600 ° F (from about 302 ° C to about 316 ° F). F) to reduce the moisture content to approximately 20% to 35%. The baked snack pieces are then fried in hot oil to form corn tortilla chips having a moisture content of less than about 3%. See, for example, U.S. Pat. no. 2,905,559, issued November 1, 1958 to Anderson et al., U.S. Pat. no. 3,690,895, granted September 12, 1972 to Amadon et al., And the publication Corn: Chemistry and Technology (Corn: chemistry and technology), American Association of Cereal Chemists, Stanley A. Watson, and. col., Ed., pgs. 410-420 (1987). Corn tortilla chips can also be made from dry corn flour. In the typical processes for making this dry corn flour, such as those described in U.S. Pat. no. 2,704,257 issued March 1, 1955, to de Sollano et al., And US Pat. no. 3,369,908, issued on February 20, 1968 to Gonzales et al., Corn treated with lime is milled and dehydrated to a stable form. The dried corn masa flour can then be rehydrated with water to form a corn dough that is then used to produce corn tortilla chips, such as those described in WO 01/91581, published December 6, 2001. , by Zimmerman et al. In one embodiment, a corn tortilla leaflet made from the corn dough is made by the method comprising: (1) Adding an enzyme that alters the reducing sugar to a dough comprising corn dough; (2) forming a sandwich piece of dough; and (3) baking the sandwich piece to form a corn tortilla flake. In another embodiment, a corn tortilla leaflet made from nixtamal is made by the method comprising: (1) Adding an enzyme that alters the reducing sugar to nixtamal; (2) forming a piece of nixtamal sandwich; and (3) baking the sandwich piece to form a corn tortilla flake. The enzyme can be added at any suitable stage of the process. In one embodiment, the enzyme solution is added to the surface of the dough sheet. The cooking can be done by any suitable method, for example frying, baking, or a combination of frying or baking. In addition, the training and cooking steps can be carried out simultaneously, such as by means of extrusion. In yet another embodiment, the corn tortilla chips comprise less than about 75 ppb of acrylamide, preferably less than about 50 ppb and more preferably less than about 10 ppb. In yet another embodiment, the corn flakes made according to the method herein have less than about 75 ppb of acrylamide, preferably less than about 50 ppb and more preferably less than about 10 ppb.

D. Trade item Another embodiment of the invention is an article of commerce that includes: (a) A food product, wherein said food product has a reduced level of acrylamide; (b) a container for containing the food product; and (c) a message associated with the package. The message informs the user that the food product contains a reduced level of acrylamide. The message can be a printed material directly or indirectly attached to the package, directly or indirectly attached to the package or, alternatively, it can be a printed, electronic or broadcast message associated with the food product or the package. In an embodiment of the present invention, a food product having reduced levels of acrylamide is provided in a package having a message associated therewith. Any container from which the food product can be despatched, presented, displayed, or stored is adequate. Suitable containers include, but are not limited to, bags, cans, boxes, bowls, plates, jars, and cans. The message informs the consumer that the food product contains a reduced level of acrylamide. The message can be a printed material directly or indirectly attached to the package, directly or indirectly attached to the package or, alternatively, it can be a printed, electronic or broadcast message associated with the food product or the package. Suitable messages include, but are not limited to, messages that communicate "reduced" or "low" levels of acrylamide, messages that communicate that you have less than a specified amount of acrylamide (per example, less than 5 ppb), as well as messages that communicate that the food product meets or exceeds a suggested or mandatory level (for example, mandatory threshold or signal level). In another embodiment the message informs the consumer that the food product is made with an ingredient or ingredients with reduced levels or low reducing sugar.

ANALYTICAL METHODS The parameters used to characterize the elements of the present invention are quantified using particular analytical methods. These methods are described in detail below: 1. Acrylamide Method to measure acrylamide (AA) in food products Summary Food products are added with 1-13C-acrylamide (13C-AA) and extracted with hot water. The aqueous supernatant is extracted three times with ethyl acetate, and the ethyl acetate extracts are combined and concentrated and analyzed by LC / MS with monitoring of selected ones for the specific detection of AA and 13C-AA.

Extraction of the sample 1. In a 125 mL Erlenmeyer flask, weigh 6.00 ± 0.01 g of the sample. Note: Place the sample inside a food processor and press for 30 seconds so that the particle size is approximately 3.2 cm (1/8 inch) or less. If the sample is too small to be effectively milled in a food processor, it is placed in a new plastic bag (eg Whirl-Pak ™ or equivalent) and pulverized with a rubber mallet until the particle size is 3.2 mm (1/8 inch) or less. 2. Add 120 μL of 100 ng / μL 13C-AA in deionized distilled water (ISTD 2), with an adjustable 1000-μL (calibrated) pipette, directly on the sample. 3. Using a dispenser, add 40 mL of deionized distilled water to the flask and cover with thin metal foil. 4. Place in a 65 ° C water bath for 30 min. 5. With a dispenser, add 10 mL of ethylene dichloride to the flask and homogenize with a Tekmar apparatus.

Tissumizer ™ (SDT-1810) or Ultra-TurraxD (T18 Basic) for 30 seconds or until uniform. Rinse the probe inside the flask with deionized distilled water. 6. 25 g of the homogenate are placed in a 30 mL flask (8 dram). 7. The tube is hermetically sealed and centrifuged for 30 minutes at 2500-5200 rpm. 8. Transfer 8 g of the supernatant to another 30 mL bottle (8-dram) carefully to avoid solid particles. 9. 10 mL of ethyl acetate is added with a dispenser, capped, and vortexed for 10 seconds. 10. Allow the emulsion to separate, assist with manual or vortexing once or twice, then allow the layers to separate. 11. Transfer as much of the top layer (ethyl acetate) as possible to a scintillation flask, without transferring any liquid (water) from the interface. Extract twice more with 5 mL portions of ethyl acetate and add to the same scintillation flask. Then, approximately 2 g of anhydrous sodium sulfate is added. 12. Concentrate the extract with a moderate stream of nitrogen in a water bath at 60 ° C - 65 ° C, up to about 1 mL. The extract is transferred to a Pierce REACTI-VIAL ™ apparatus or an equivalent conical glass vial and the extract is concentrated to a final volume of approximately 100-200 μL. HE Place this extract from an autosampler bottle with a comea sleeve. Preparation of patterns Mother solutions and internal patterns Intermediate patterns Calibration patterns Homogenizer cleaning procedure Use this cleaning procedure between each sample. 1. Fill a 1-L Erlenmeyer flask with hot tap water ("80% full) and add a drop of Dawn ™ dishwashing liquid (available from Procter &Gamble Co.) or equivalent. 2. Insert the probe of the dispersant element into the water as far as possible. 3. The solution is homogenized for approximately 10-15 seconds. 4. The Erlenmeyer cleaning solution is emptied; Rinse and fill the flask with hot tap water. 5. Re-homogenize for 10-15 seconds. 6. The flask is emptied and filled with hot water from the tap; homogenize again for approximately 10-15 seconds. 7. If the water is not clear and free of particles, continue homogenizing with tap water clean and hot as many times as necessary to obtain this condition. 8. When the hot tap water is clear and free of particles, rinse the probe with deionized distilled water.

Analysis by LC / MS The samples are analyzed in a Waters 2690 LC, which has an interface with a Micromass LCZ mass spectrometer.

Data analysis The response ratios (peak AA area / peak area 13 C-AA) are plotted against the corresponding concentration ratios for a series of five standards in ethyl acetate. All standards contain 4.5 μg / mL 13C-AA, and AA concentrations that range from 0 to 5 μg / mL. The linear regression produces a calibration curve from which the concentration ratios in the extracts of the measured response ratios are determined. When this concentration ratio is multiplied by the known level with precision of 13C-AA (nominally 2 ppm) added to the sample in step two of the extraction procedure, the level of AA in ppm results. Calculation of the sample by LC / MS: The calibration curve is generated by plotting the response ratio (area m / z 72 / area m / z 73) on the y axis versus the concentration ratio ([AA] / [13C -AA]) on the X axis. For this example the equation of that line is y = 0.899x + 0.0123. Measured area of peak AA (m / z 72) at 4.0 min: 100,000 Measured area of peak 13C-AA (m / z 73) at 4.0 min: 500,000 The response ratio Rr = 0.200. From the slope and intercept of the calibration curve, the concentration ratio Rc is calculated: Rc = (0.200 - 0.0123) / 0.899 = 0.209 Given the peak level of 13C-AA in the sample (2 ppm), the measured level of AA is 0.209 x 2 ppm = 0.418 ppm Quality Assurance / Quality Control (QA / QC) 1. The calibration of all scales used in the preparation of standards and samples once a week using a set of qualified weights must be verified. The scales must be verified with at least three weights that cover the weight range of the sample / pattern to be determined. - 2. A calibration curve of six points must be drawn daily. 3. A working reference material (WRM) must be analyzed with each set of samples. The concentration of this material must be within 2s of the moving average. Otherwise, it is necessary to recalibrate the instrument and recalculate the WRM. 2. % acrylamide reduction% acrylamide reduction = [(acrylamide level in the control sample-acrylamide level in the enzyme-treated sample) / acrylamide level in the control sample] x 100. The control sample is prepare in exactly the same way as the sample treated with enzyme, with the exception that the enzyme is not added.

EXAMPLES The following examples illustrate the present invention without intending to limit it.

EXAMPLE 1. Dehydrated potato product Peel red potatoes for baking, cut into 3/8 inch thick slices, rinse with water and place in a pot of boiling water. The potatoes are boiled, submerged, for 20 minutes. Remove the boiled potatoes from the water and step on them. 500 units of glucose oxidase (purchased from Sigma-Aldrich, Catalog No. G7141) are added to 45 mL of water, then added to 15 g of the mashed potatoes and mixed thoroughly. The mixture is allowed to incubate for 30 minutes. After incubation for 30 minutes, the product is baked with microwaves (Panasonic microwave oven, model NN-S5488A) in high position in 2 minute increments for a total of 10 minutes to dry (and brown). In comparison with products of dehydrated potatoes prepared by the same exact process but without the enzyme (control sample), the product of dehydrated potatoes treated with enzyme results in a greater reduction of 10% in acrylamide when analyzed by acrylamide using the indicated method at the moment.

EXAMPLE 2. Potato Snacks Potato snacks that have reduced levels of acrylamide can be used using slices of raw potatoes. Peel Atlantic potatoes and slice to a thickness of -1.1 mm. Rinse and dry with pad. Sliced potatoes are bleached in water at 74 ° C (165 ° F) for fifteen seconds. Blanched slices are cooled and drained. 100 g of slices of blanched potatoes are soaked in 250 mL of distilled / deionized water containing glucose oxidase, which has 1000 units of activity, for one hour. The sample is shaken in circles for 1 minute every 8 minutes. Potato slices are removed from the solution and dried on paper with paper towels. Fry the potato slices in a fryer set at 375 ° F for 60 seconds. In comparison with potato snacks prepared exactly with the same process, but without the addition of the enzyme (control sample), potato snacks treated with enzyme result in a reduction of acrylamide greater than 10% when analyzing the content of acrylamide using the method indicated herein.

EXAMPLE 3. French fries French fries that have reduced levels of acrylamide can be used using strips of raw potatoes. Atlantic potatoes are peeled and cut into strips having a cross-sectional area of approximately 8 mm x 8 mm. Rinse and dry with pad. The strips are bleached in water at 74 ° C (165 ° F) during a minute. The bleached strips are cooled and drained. 100 g of strips of blanched potatoes are soaked in 250 mL of distilled / deionized water containing glucose oxidase, which has 100 units of activity, for one hour. The sample is shaken in circles for 1 minute every 8 minutes. Fry the strips of potatoes treated in a fryer regulated at 190 ° C (375 ° F) for 60 seconds to form potato snacks. In comparison with potato snacks prepared exactly with the same process, but without the addition of the enzyme (control sample), potato snacks treated with enzyme result in a reduction of acrylamide greater than 10% when analyzing the content of acrylamide using the method indicated herein.

EXAMPLE 4. Trade Item The potato snacks of Example 2 are packaged in a bag for sale to consumers. Printed on the bag is a message that says "Product without acrylamide!" EXAMPLE 5. Trade Item The potato snacks of Example 2 are packaged in a bag for sale to consumers. Printed in the bag is a message that says "Product with low acrylamide content!" EXAMPLE 6. Trade Item The potato snacks of Example 2 are packaged in a bag for sale to consumers. Printed on the bag is a message that says "Acrylamide reduced by more than 90%!" A television commercial for snacks communicates the message "Our snacks are low in acrylamide!" EXAMPLE 7. Trade Item Crisp snacks manufactured in a uniform manner having less than 100 ppb of acrylamide are packed in a cylindrical can for sale to consumers. A television commercial for crunchy snacks communicates the message "Reduced acrylamide!" EXAMPLE 8. Trade Item The potato chips of Example 3 are packaged in a paper sleeve having an open end from which the snacks protrude, for sale to consumers. A sign posted inside the retail store where French fries are sold says "Our potatoes are low in acrylamide!" EXAMPLE 9. Trade Item The French fries of Example 3 are packaged in a paper sleeve having an open end from which the potatoes protrude, for sale to consumers. A sign posted inside the retail store where chips are sold says "Our potatoes have lower acrylamide content!" EXAMPLE 10 - Trade Item The potato snacks of Example 2 are packaged in a bag for sale to consumers. Printed on the bag is a message that says "Made with ingredients with low reducing sugar!" While particular embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the industry that various changes and modifications can be made without departing from the spirit and scope of the invention. It has been intended, therefore, to cover all the changes and modifications within the scope of the invention in the appended claims.

Claims (18)

1. A method to reduce the level of acrylamide in a food material; the method comprises reducing the level of reducing sugar in food material before heating it.

2. The method according to claim 1, further characterized in that the reduction of the level of reducing sugar in the food product comprises the addition of an enzyme that alters the reducing sugar of the food material.

3. The method according to claim 2, further characterized in that the enzyme that alters the reducing sugar comprises glucose oxidase, pyranose oxidase, aldose oxidase, aldose dehydrogenase, or a mixture thereof.

4. The method according to claim 2, further characterized in that the enzyme that alters the reducing sugar comprises aldose reductase.

5. A method to reduce the level of acrylamide in foods; the method comprises: (1) Adding an enzyme that alters the reducing sugar to a food material, further characterized in that the food material comprises reducing sugar. (2) optionally mixing the enzyme with the food material; (3) leave enough time for the enzyme to react with the reducing sugar; (4) optionally deactivate or optionally remove the enzyme; Y (5) heat the food material to form the finished food product.

6. The method according to claim 5, further characterized in that the enzyme that alters the reducing sugar comprises glucose oxidase, pyranose oxidase, aldose oxidase, aldose dehydrogenase, or a mixture thereof.

7. The method according to claim 5, further characterized in that the enzyme that alters the reducing sugar comprises aldose reductase.

The food method according to claim 5, further characterized in that the level of acrylamide in the finished food product is reduced by at least about 10%.

The food method according to claim 9, further characterized in that the level of acrylamide in the finished food product is reduced by at least about 30%.

The food method according to claim 9, further characterized in that the level of acrylamide in the finished food product is reduced by at least about 50%.

11. The food method according to claim 10, further characterized in that the level of acrylamide in the finished food product is reduced by at least about 70%.

The food method according to claim 11, further characterized in that the level of acrylamide in the finished food product is reduced by at least about 90%.

13. An article of commerce comprising: (a) A food product, further characterized in that the food product has a reduced level of acrylamide; (b) a container for containing the food product; and (c) a message associated with the package; further characterized in that the message associated with the package informs the consumer that the food product contains a reduced level of acrylamide.

14. The article according to claim 13, further characterized in that the message informs the consumer that the food product is low in acrylamide.

15. A commercial article comprising: (a) A food product, further characterized in that the food product has a reduced level of reducing sugar; (b) a container for containing the food product; and (c) a message associated with the package; further characterized in that the message associated with the package informs the consumer that the food product contains a reduced level of reducing sugar.

16. The article according to claim 15, further characterized in that the message informs the consumer that the food product has low reducing sugar content.

17. The article according to claim 16, further characterized in that the food product is a food ingredient.

18. The article according to claim 17, further characterized in that the food product is a food ingredient.