SK50272006A3 - The method of reduction of acrylicamide content in food products containing the potato matter - Google Patents

Abstract

The method of reduction of acrylamide content in food products containing the potato matter, prepared by thermal treatment of fresh or dry potato matter or potato mixture, so that enzyme L-asparaginase is added to potato matter or potato mixture before the thermal treatment in amount at least 10 U to 100 g potato matter or potato mixture, this ingredients are mixed and the enzyme L-asparaginase is effected before the thermal treatment for at least 5 minutes at temperature of 10 - 60 ?C, preferably 18 - 40 ?C, the water is added in case of the use dry potato matter or potato mixture, is described.

Description

Technical field

The invention relates to a process for reducing the acrylamide content of food products prepared from a potato mass by heat treatment.

BACKGROUND OF THE INVENTION

Potatoes are a staple food used as part of a meal or as a raw material for the production of potato products such as. mashed potatoes, potato dough, potato croquettes and the like. For ease of handling during food preparation, dried potato paste is produced as part of dry mixes (eg, potato pancake, potato pancake, potato pancake, etc.), usually containing the following main components: dried potato paste, dried potato starch, wheat flour , salt, dried garlic, dried eggs, dried marjoram etc. Said blanks are generally used by making a dough after the addition of the recommended amount of water, from which the individual products are prepared by frying in oil at about 180 ° C for several minutes.

In recent years, it has been found that under these conditions, i.e. above 120 ° C in the presence of ingredients containing potatoes, a dangerous acrylamide substance is formed. Its toxicity has been confirmed by several studies, with a known genotoxic but especially carcinogenic effect, starting from the intake of 0.30 mg acrylamide per kg body weight per day. According to the 2005 FAO / WHO Joint Committee on Food Additives (JECFA) estimates, the average daily food intake is in the range of 0.001 to 0.004 mg acrylamide per kg body weight per day. The largest sources of acrylamide intake are the following foods: potato chips (16-30%), potato chips (6 - 46%), coffee (13 - 39%), bread and biscuits (10 - 20%) and bread and toasts (10 - 30%). The average acrylamide content of certain products prepared on potato and cereal bases by high temperature and coffee heat treatment and the daily exposure at the indicated average daily consumption is as follows:

Serving (g) Food

acrylamide

Number Exposure portions / day (gg / day)

100 coffee 20 2 4 8 150 bread 30 4.5 1 4.5 100 pasta 10 1 0.8 0.8 30 biscuits, toasts 400 12 1 12 50 muesli 300 15 1 15 250 pancakes 2000 500 0.3 150 200 fries 500 100 0.7 70 100 psoriasis 800 80 0.5 40 100 biscuits 600 60 0.5 30

The above overview shows that potato products are among the foods with high acrylamide content and at the same time contribute substantially to the human body's exposure to acrylamide from the diet. Since acrylamide is present in everyday foods and is exposed to the majority of consumers, the issue of reducing acrylamide intake is at the forefront of all global, European and national institutions responsible for food safety. Although the limits on acrylamide intake have not yet been internationally regulated, the activity of international organizations and committees of the European Commission responsible for monitoring contaminants in food and food safety is evident in this regard.

In order to reduce the acrylamide content of foods, several methods are explored resulting from the knowledge of the mechanism of formation and elimination of acrylamide in cooked foods. It is known from the prior art that acrylamide is formed during the Maillard reaction, the main precursors being the non-essential amino acid asparagine and reducing sugars (glucose, fructose, etc.). These precursors are commonly present in raw potatoes at relatively high levels. In potatoes, asparagine accounts for about 0.23-3.94%, which is about 38-40% of the total free amino acid content. The average composition of carbohydrates in raw potatoes is as follows: glucose 0.55 - 2.18%, fructose 0.02 - 0.12%, sucrose 0.26 - 0.62%. During storage of the potatoes, especially at a temperature below 8 ° C, the carbohydrate content still increases up to about 10%. Starch is on average 17%, water about 76% of raw potatoes.

Unlike carbohydrates, the content of asparagine is relatively constant and cannot be influenced by the conditions of potato growing, harvesting and storage. Therefore, the use of the L-asparaginase enzyme, which degrades the asparagine, appears to be an important step, avoiding acrylamide formation during the thermal processes of food preparation.

SUMMARY OF THE INVENTION

The undesired formation of acrylamide in food products prepared from potato mass by heat treatment substantially eliminates the method of reducing it according to the invention, which consists in adding the enzyme L-asparaginase in the potato mass or potato mixture prior to its heat treatment. the amount of at least an IOU enzyme per 100 g of potato mass is mixed, and the L-asparaginase enzyme treatment is carried out for at least 5 minutes at a temperature of from 10 ° C to 60 ° C prior to heat treatment. At temperatures above 40 ° C and below room temperature, enzyme activity is expected to decrease. Therefore, from an economic point of view, it is advantageous if the enzyme treatment is carried out at an optimum temperature of 18 ° C to 40 ° C. Water is added if a dry potato mass or potato mixture is used.

Reducing the acrylamide content of a cooked potato diet consists in eliminating the acrylamide precursor - the amino acid L-asparagine - by applying the enzyme Lasparaginase, which hydrolyses the L-asparagine by cleaving the NH3 group from the amino acid molecule. This prevents the formation of acrylamide since the asparagine skeleton forms the basis of the acrylamide molecule.

The potato mass or potato mixture used may be fresh or dried. The L-asparaginase enzyme can be added in the form of a solution and / or powder, and also as part of a seasoning composition to flavor food products.

If a dried potato mass or potato mixture is used, the enzyme L-asparaginase is first added, the mixture is mechanically mixed and water is added to the mixture. It is also possible that water is first added to the dried potato mass or potato mixture, then the enzyme is added and the mixture is mechanically mixed.

Increasing the temperature of the potato mass reduces the time required for the action of the enzyme Lasparaginase.

Addition of the L-asparaginase enzyme in lyophilized form is possible in dry potato mixes to prepare heat-treated potato dough products prior to 1f distribution, or to a still "wet" homogenized potato mass before drying at the factory.

It has been found that to reduce the acrylamide content by 80 to 90% in said products, a concentration of 1 - 2 U of enzyme per 1 g of raw potatoes is needed, i. 5-10Unal g of dry potato product in powder form, with 1 mg of lyophilized preparation containing approximately 100 U of enzyme. The unit of L-asparaginase 1 U enzyme is defined as the amount of enzyme that liberates 1 pmol of NH 3 at 37 ° C and pH 8.6 per minute. Its effectiveness at room temperature is ensured by longer exposure time. It is then deactivated by applying a temperature above 100 ° C for 5 min. L-asparaginase is a commercially produced enzyme isolated from E. coli.

In this way, a food product prepared from a potato mass or potato mixture is obtained by heat treatment with a reduced content of a dangerous substance, acrylamide.

EXAMPLES

Example 1

Fresh Marabel yellow potatoes were cleaned and homogenized to a slurry, part of which was exposed to heat at 180 ° C for 20 min. The potatoes thus baked contained approximately 4000 ng of acrylamide per g dry weight of potatoes.

To the second portion of the raw potato mass was added a solution of L-asparaginase at a concentration of 20 U enzyme per 100 g of raw potato mash, the ingredients were mixed. The enzyme was allowed to act for 30 min at 37 ° C. Subsequently, the mass was subjected to the same heat treatment (180 ° C, 20 min), the acrylamide content of the baked potatoes being 2500 ng acrylamide per g dry weight of potatoes. With the application of 200 U of enzyme per 100 g of raw potato mass, the acrylamide content decreased to about 400 ng of acrylamide per g dry potato, i.e. a reduction of about 90% of the acrylamide content.

Example 2

Fresh Rosana varieties of potatoes were cleaned and homogenized to a slurry which was exposed to heat at 180 ° C for 20 min. The potatoes thus baked contained approximately 6500 ng of acrylamide per g dry weight of potatoes.

When L-asparaginase solution was applied to the raw potato mass as a solution for 30 min at 37 ° C at a concentration of 20 U enzyme per 100 g of raw potato paste, and subsequently subjected to heat treatment (180 ° C, 20 min) the acrylamide content of the baked potatoes was 3500 ng acrylamide per g dry weight of potatoes. When applying 100 U resp. 200 The enzyme per 100 g of raw potato mass decreased acrylamide content to approximately 380, respectively. 140 ng acrylamide per g dry weight of potatoes, i.e. to about 95 and 95, respectively. 97% reduction in acrylamide content.

Example 3

Rosana varieties were stored at 0-4 ° C for 8 weeks. The potatoes so stored were cleaned and homogenized to a slurry which was exposed to heat at 180 ° C for 20 min. The baked potatoes contained approximately 25,000 ng acrylamide per g dry weight of potatoes.

When the L-asparaginase solution was applied to the raw potato mass as a solution for 30 min at 37 ° C at a concentration of 200 U enzyme per 100 g of raw potato paste, and subsequently exposed to the heat (180 ° C, 20 min) the acrylamide content of the baked potatoes was 7200 ng acrylamide per g dry weight of potatoes, which is about a 70% reduction in acrylamide content. compared to potatoes without the addition of L-asparaginase.

Example 4

The dry potato mix "Potato pancake" was used to make a dough by adding the recommended amount of water (according to the instructions), which was exposed to heat at three different temperatures (140, 160 and 180 ° C) for 5 min. An acrylamide content of 16000 to 18000 ng acrylamide per g dry matter was found in the products thus prepared. A second portion of the prepared dough was treated with a solution of L-asparaginase at a concentration of 100 U per 100 g dough, mixed and the enzyme was allowed to act for 30 min at 20 ° C. Then the dough was subjected to heat treatment at three different temperatures (140, 160 and 180 ° C, respectively) for 5 min and after baking the acrylamide content was in the range of 2100 to 5300 ng per g dry matter, depending on the baking temperature used. up to 85% reduction in acrylamide content. When using a higher concentration of 200 U L-asparaginase enzyme solution per 100 g dough, the acrylamide content of the potato product after baking was about 1800 to 2000 ng per g dry matter, which represents an approximately 90% reduction in acrylamide content.

Example 5

A dry potato product "Potato pancake" was produced in a similar manner to Example 4 except that the L-asparaginase enzyme powder was added to the dry mixture, followed by the addition of water.

Industrial usability

The invention is applicable to all plants that produce dried potato compositions and dry potato mixes and spice mixes for heat-treated potato products as well as mass caterers.

Claims (8)

PATENT CLAIMS A method for reducing acrylamide content in food products containing potato mass which are prepared from fresh or dry potato mass or potato mixture by heat treatment, characterized in that L-asparaginase enzyme is added to the potato mass or potato mixture before its heat treatment. at least 10 U of the enzyme per 100 g of potato mass or potato mixture, these ingredients are mixed and the L-asparaginase enzyme treatment is carried out for at least 5 minutes at a temperature of 10 ° C to 60 ° C prior to heat treatment; Water or potato mixture is added. A process for reducing acrylamide according to claim 1, characterized in that the action of the enzyme takes place at a temperature of from 18 ° C to 40 ° C. A process for reducing acrylamide according to claims L and 2, characterized in that the enzyme L-asparaginase is added in the form of a solution and / or a powder. A process for reducing acrylamide according to claims 1 to 3, characterized in that the enzyme L-asparaginase is added as part of a seasoning mixture intended for flavoring food products. A process for reducing acrylamide according to claims 1 to 4, characterized in that L-asparaginase enzyme in the form of a powder is added to the dry potato mass or potato mixture and subsequently water is added to the mixture. A process for reducing acrylamide according to claims 1 to 4, characterized in that water is added to the dry potato mass or potato mixture, followed by the addition of an enzyme in solution and / or powder form. A process for reducing acrylamide according to claims 1 to 6, characterized in that increasing the temperature of the potato mass reduces the time required for the action of the enzyme Lasparaginase. A process for reducing acrylamide according to claims 1 to 4 and 7, characterized in that the mixture of fresh potato mass or potato mixture and L-asparaginase enzyme is dried.