Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
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 asparagine 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 hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
1. A method of making potato products having reduced levels of acrylamide, comprising:
cooking potatoes;
adding an asparagine-reducing enzyme to the cooked potatoes;
forming a wet mash;
drying the mash to form dehydrated potato products.
2. The method of claim 1 further comprising forming a dough from the dehydrated potato products and adding additional asparagine-reducing enzyme to the dough.
3. The method of claim 1 wherein the dehydrated potato products are selected from the group consisting of potato flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates.
4. The method of claim 1 wherein the potatoes have less than 2% reducing sugars.
5. The method of claim 1 wherein the cooking is by submersion in water or steam.
6. The method of claim 1 wherein the potatoes are potato slices that are cooked with steam having a temperature of from about 200° F. to about 250° F. from about 12 to about 45 minutes.
7. The method of claim 1 wherein the potatoes are shoestring cut potato pieces that are cooked with steam having a temperature of from about 200° F. to about 250° F. for about 7 to about 18 minutes.
8. The method of claim 1 further comprising adding optional ingredients to the wet mash.
9. The method of claim 8 wherein the optional ingredients comprise starch.
10. The method of claim 1 wherein the dehydrated potato products are flakes and wherein the drying comprises freeze drying, drum drying, resonant drying, pulse flow drying, infrared drying, or a combination thereof.
11. The method of claim 1 wherein the dehydrated potato products are granules and wherein the drying comprises air lift drying, fluidized bed drying, or a combination thereof.
12. The method of claim 1 further comprising producing fabricated chips from the dehydrated potato products.
13. The method of claim 1 further comprising rehydrating the dehydrated potato products.
14. The method of claim 13 further comprising producing mashed potatoes, potato patties, potato pancakes, extruded French Fries, or potato sticks from the rehydrated potato products.
15. The method of claim 1 wherein the asparagine-reducing enzyme is asparaginase.
16. The method of claim 1 wherein the level of acrylamide is reduced by at least about 10% than if the asparagine-reducing enzyme had not been added.
17. The method of claim 1 wherein the level of acrylamide is reduced by at least about 50% than if the asparagine-reducing enzyme had not been added.
18. The method of claim 1 wherein the level of acrylamide is reduced by at least about 90% than if the asparagine-reducing enzyme had not been added.
19. The method of claim 1 wherein said asparagine-reducing enzyme is an enzyme capable of hydrolyzing the amide group of free asparagine.
20. A method for reducing the level of acrylamide in potato chips, comprising:
optionally peeling potatoes;
optionally washing potatoes;
slicing potatoes to form potato slices;
optionally rinsing the potato slices;
optionally blanching the potato slices;
optionally cooling the potato slices;
adding an acrylamide-reducing enzyme to the potato slices;
optionally drying the potato slices; and
frying the potato slices to form potato chips.