US2007292589A1PendingUtilityA1

Method for Reducing Acrylamide Formation in Thermally Processed Foods

69
Individually held — no corporate assignee on recordPriority: Feb 21, 2003Filed: Aug 1, 2007Published: Dec 20, 2007
Est. expiryFeb 21, 2023(expired)· nominal 20-yr term from priority
Inventors:Vincent ElderJohn FulcherHenry LeungMichael Grant Topor
A23L 19/19A23L 7/13A23L 5/27A23L 19/18
69
PatentIndex Score
0
Cited by
0
References
0
Claims

Abstract

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Claims

exact text as granted — not AI-modified
1 . A method of preparing corn chips, said method comprising the steps of: 
 a) preparing a mixture containing ground corn, water, and a free amino acid in a quantity sufficient to reduce the formation of acrylamide in said corn chips to a level that is lower than if the free amino acid had not been added;    b) sheeting and cutting said mixture to form chips; and    c) thermally processing said chips.    
   
   
       2 . The method of  claim 1 , wherein said free amino acid is chosen from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, and mixtures thereof.  
   
   
       3 . The method of  claim 1 , wherein said thermally processing step c) comprises baking.  
   
   
       4 . The method of  claim 1 , wherein said thermally processing step c) comprises frying.  
   
   
       5 . The method of  claim 1 , wherein, in said adding step a), said food product is soaked in a solution containing said free amino acid.  
   
   
       6 . The method of  claim 1 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 20 percent.  
   
   
       7 . The method of  claim 1 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 35 percent.  
   
   
       8 . The method of  claim 1 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 50 percent.  
   
   
       9 . The method of  claim 1 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 65 percent.  
   
   
       10 . The method of  claim 1 , wherein said mixture at step a) comprises an ingredient comprising said free amino acid.  
   
   
       11 . A method of lowering the level of acrylamide in a thermally processed food containing free asparagine and simple sugars, said method comprising the steps of: 
 a) adding a free amino acid to a food product, wherein said free amino acid is selected from the group consisting of lysine, methionine, glutamic acid, and mixtures thereof, and wherein said ingredient is added in an amount sufficient to reduce the final level of acrylamide in said thermally processed food to a level that is lower than if the flee amino acid had not been added; and    b) thermally processing said food product.    
   
   
       12 . The method of  claim 11 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 20 percent.  
   
   
       13 . The method of  claim 11 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 35 percent.  
   
   
       14 . The method of  claim 11 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 50 percent.  
   
   
       15 . The method of  claim 11 , wherein said adding step a) adds an amount of said free amino acid that is sufficient to reduce said final level of acrylamide in said thermally processed food by at least 65 percent.  
   
   
       16 . The method of  claim 11 , wherein at least 100 parts per million of cysteine is further added in addition to said free amino acid added in step a).  
   
   
       17 . The method of  claim 11 , wherein about 1,000 parts per million of cysteine is further added in addition to said free amino acid added in step a).  
   
   
       18 . The method of  claim 11 , wherein said adding step a) adds at least 0.1 moles of said amino acid for each mole of reducing sugar in said food product.  
   
   
       19 . The method of  claim 11 , wherein said adding step a) adds about 1.0 moles of said amino acid for each mole of reducing sugar in said food product.  
   
   
       20 . The method of  claim 11 , wherein said adding step a) adds tip to 2.0 moles of said amino acid for each mole of reducing sugar in said food product.  
   
   
       21 . The method of  claim 11 , wherein said free amino acid added at step a) comprises lysine.  
   
   
       22 . The method of  claim 11 , wherein said adding step a) adds a commercially available amino acid to said food product.  
   
   
       23 . The method of  claim 11 , wherein said adding step a) adds a food containing said free amino acid to said food product.  
   
   
       24 . The method of  claim 11 , wherein, in said adding step a), said food product is soaked in a solution containing said free amino acid.  
   
   
       25 . The method of  claim 11 , wherein said free amino acid is mixed with other ingredients to form dough.  
   
   
       26 . The method of  claim 11 , wherein said thermal processing in step b) comprises frying said food product.  
   
   
       27 . The method of  claim 11 , wherein said thermal processing in step b) comprises baking said food product.  
   
   
       28 . The method of  claim 11 , wherein the adding step a) further comprises adding calcium to said food product.  
   
   
       29 . The method of  claim 28 , wherein said calcium comprises calcium chloride.  
   
   
       30 . A method of preparing fabricated potato chips, said method comprising the steps of: 
 a) preparing a dough comprising potato flakes, water, and a free amino acid, wherein said amino acid is selected from the group consisting of lysine, methionine, glutamic acid, and mixtures thereof, and wherein said ingredient is added in an amount sufficient to reduce the final level of acrylamide in said fabricated potato chips to a level that is lower than if the free amino acid had not been added;    b) sheeting and cutting said mixture to form cut pieces; and    c) thermally processing said cut pieces to form chips.    
   
   
       31 . The method of  claim 30 , wherein said free amino acid comprises lysine.  
   
   
       32 . The method of  claim 30 , wherein said thermally processing step a) comprises baking.  
   
   
       33 . The method of  claim 30 , wherein said thermally processing step c) comprises frying.  
   
   
       34 . The method of  claim 30  wherein said dough comprises an ingredient comprising said free amino acid.

Join the waitlist — get patent alerts

Track US2007292589A1 — get alerts on status changes and closely related new filings.

We store only your email — no account needed. See our privacy policy.