Note: Descriptions are shown in the official language in which they were submitted.
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PROCESS FOR REDUCING ACRYLAMIDE IN COOKED FOOD
BACKGROUND OF THE INVENTION
This invention relates to a process for reducing acrylamide
formation in cooked food. More particularly, this invention relates to a
process for reducing acrylamide formation in cooked food containing
asparagine.
It is known that acrylamide is formed in cooked food when
heated to a temperature that supports the reaction of asparagine and
reducing sugars (aldose) present in the food. The reaction involved is
known as a Maillard reaction and involves the condensation of
asparagine and reducing sugars in the food to form acrylamide.
Generally, the reaction is effected at about 1400 and above.
It has been reported in the literature (Center for Science in the
Public Interest, June 25, 2002), that acrylamide may cause cancer in
animals. Representative foods containing asparagine and reducing
sugars include potatoes, such as french fried potatoes, potato chips,
corn based chips, taco shells and breakfast cereals.
It has been proposed by both Kim et al, "Reduction of
acrylamide in fried foods by addition of amino acids and vacuum
frying", Seoul National University and Rydberg et al, Journal of
Agricultural and Food Chemistry, 2003, 51, 7012-7018 that adding
amino acids to a food to be cooked to reduce acrylamide formation in
the food. Unfortunately, solutions of amino acids do not form a stable
coating on the food. Thus, the solutions can be easily removed from
the food.
It would be desirable to provide a process for reducing
acrylamide formation in cooked foods. It also would be desirable to
provide such a process wherein the means for effecting reduction in
acrylamide formation remains with the food in order to provide a
continuing effect in the reduction.
SUMMARY OF THE INVENTION
In accordance with this invention, uncooked food containing
asparagines and reducing sugars to be cooked is coated, injected
and/or admixed with a dry protein mixture or an aqueous acidic solution
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of protein mixture derived from animal muscle tissue and/or with a
peptide composition derived from the mixture or from the aqueous
acidic solution of protein mixture in order to reduce acrylamide
formation in the food during cooking at a temperature above about
140 C. The protein mixtures comprise a mixture of myofibrillar proteins
and sarcoplasmic proteins obtained by one of the processes disclosed
in U.S. Patents 6,005,073; 6,288,216; 6,136,959 and/or 6,451,975 all
of which are incorporated herein by reference in their entirety. By the
phrase, "dry protein mixture" as used herein is meant a dehydrated,
protein mixture of myofibrillar proteins and sarcoplasmic proteins
derived from animal muscle tissue and which is obtained from an
aqueous acid solution (less than or equal to pH 4.0) or an aqueous
alkaline solution (greater than or equal to pH 10.5). The dry protein
mixture also contains less than about 15 weight percent water,
preferably between about 3 and 10 weight percent water and most
preferably between about 3 and 7 weight percent water based on the
total weight of the protein mixture and water. While a dry protein
mixture containing 0% water is useful in the present invention, dry
powders, in general, containing 0 to 3 weight percent water can be
dangerous to process on a commercial scale. Solid mixtures of
myofibrillar proteins and sarcoplasmic proteins containing greater than
about 15 weight percent water based on total weight of the protein
mixture and water are undesirable in this invention since they are
microbially unsound.
By the phrase "aqueous acidic protein solution" as used herein
is meant an aqueous solution of myofibrillar proteins and sarcoplasmic
proteins derived from animal muscle tissue and having a pH of 4.0 or
less, preferably pH 3.5 or less and most preferably between about 2.5
and about 3.5, but not so low as to adversely affect the protein
functionality. The aqueous acidic protein solution can be obtained
directly from animal muscle tissue by the processes described below or
by dissolving the dry protein mixture in water or in a pharmaceutically
or food grade acceptable aqueous acidic solution.
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rsy tne pnrase, --aqueous alkaline protein solution" as used
herein is meant an aqueous solution of myofibrillar proteins and
sarcoplasmic proteins having a pH from about 10.5 to about 12Ø The
aqueous alkaline protein solution can be obtained directly from animal
muscle tissue by the process described below. A dry alkaline protein
mixture is obtained by drying the aqueous alkaline protein solution
such as by lyophilization, evaporation or spray drying.
In accordance with this invention the dry protein mixture or dry
alkaline protein mixture of myofibrillar proteins and sarcoplasmic
protein, in powder form, dehydrated form or small particulate form or
peptide composition derived from the dry protein mixture is applied to
the surface of the food to be cooked, is injected into the food to be
cooked and/or is mixed with the food (ground, minced or thinly sliced)
to be cooked such as hamburger or sausage. Alternatively, the
aqueous acidic protein solution or aqueous alkaline protein solution or
peptide composition derived from the aqueous acidic protein solution or
aqueous alkaline protein solution can be applied to the surface of the
food or it can be mixed with the food or it can be injected into the food.
The food containing the dry protein mixture, dry alkaline protein
mixture, aqueous alkaline protein solution or aqueous acidic protein
solution or peptide composition derived therefrom then can be cooked
such as by baking or frying such as by deep fat frying at a temperature
above about 140 C up to a temperature where the food is overcooked
reducing acrylamide formation in the food. The difference in weight of
acrylamide treated in accordance with this invention after being cooked
in compared with food without the dry protein mixture or aqueous acidic
protein solution or peptide composition derived therefrom after being
cooked in is between about 25 and about 95 %, preferably, between
about 50 and about 95% less acrylamide.
Alternatively, in accordance with this invention the dry alkaline
protein mixture of myofibrillar proteins and sarcoplasmic protein, in
powder form, dehydrated form or small particulate form or peptide
composition derived from the dry alkaline protein mixture is applied to
the surface of the food to be cooked, is injected into the food to be
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cooked, is injected into the food to be cooked and/or is mixed with the
food (ground, minced or thinly sliced) to be cooked such as hamburger
or sausage. Alternatively, the aqueous alkaline protein solution or
peptide composition derived from the aqueous alkaline protein solution
can be applied to the surface of the food or it can be mixed with the
food or it can be injected into the food. The food containing the dry
protein mixture or aqueous alkaline protein solution or peptide
composition derived therefrom then can be cooked at elevated
temperature above about 140 C while minimizing formation of
acrylamide. The difference in acrylamide formation between food
treated in accordance with this invention after being cooked compared
with food without the dry alkaline protein mixture or aqueous alkaline
protein solution or peptide composition derived therefrom after being
cooked is between about 25 and about 95 %, preferably, between
about 50 and about 95% less acrylamide.
The peptide composition useful in the present invention is
obtained by contacting the dry protein mixture, the aqueous acidic
protein solution; the aqueous alkaline protein solution or the dry
alkaline protein mixture with an enzyme composition which converts
the protein to a peptide composition at the pH of the protein. The
peptide composition can be a dry peptide composition, an aqueous
acidic peptide composition, an aqueous alkaline peptide solution or a
dry alkaline peptide mixture.
DESCRIPTION OF SPECIFIC EMBODIMENTS
In accordance with this invention, food containing asparagine
and reducing sugars to be cooked at above about 140 C is coated,
injected with and/or admixed with a dry protein mixture, a dry alkaline
protein mixture, an aqueous acidic protein solution or an aqueous
alkaline protein solution of myofibrillar proteins and sarcoplasmic
proteins derived from animal muscle tissue and/or a peptide
composition derived from the dry protein mixture, the dry alkaline
protein mixture, the aqueous acidic protein solution or the aqueous
alkaline protein solution. The dry protein mixture, dry protein alkaline
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mixture, aqueous alkaline protein solution and aqueous acidic protein
solution are obtained by the processes disclosed in U.S. Patents '
6,005,073, 6,288,216, 6,136,959 and 6,451,975 all of which are
incorporated herein by reference in their entirety. The peptide
composition utilized in the present invention is obtained by contacting
the dry protein mixture, the aqueous acidic protein solution, the dry
alkaline protein mixture or an aqueous alkaline protein solution with an
enzyme that converts the protein to a peptide. This dry protein mixture
is obtained by one of four processes. In two processes, (acid
processes) animal muscle tissue is formed into small tissue particles
which are then mixed with sufficient acid to form a solution of the tissue
having a pH of 4.0 or less, preferably 3.5 or less and most preferably
between about 2.5 and about 3.5, but not such a low pH as to
adversely modify the animal tissue protein. In one of these two
processes, the solution is centrifuged to form a lowest membrane lipid
layer, an intermediate layer of aqueous acidic protein solution and a
top layer of neutral lipids (fats and oils). The intermediate layer of
aqueous acidic protein solution then is separated from the membrane
lipid layer or from both the membrane lipid layer and the neutral lipid
layer. In a second of these two processes, no centrifugation step is
effected since the starting animal muscle tissue contains low
concentrations of undesired membrane lipids, oils and/or fats. In both
processes, the protein mixture is free of myofibrils and sarcomeres. In
both processes, the protein in the aqueous acidic protein solution is
recovered after centrifugation (when used) or by drying the aqueous
acidic solution, such as by evaporation, spray drying or lyophilization to
form the dry protein mixture having the low pH it had when it was
dissolved in the aqueous acidic protein solution. Alternatively, the
aqueous acidic protein solution can be utilized with the uncooked food
without drying the solution. It is preferred to utilize one of these two
acid processes to obtain the dry protein mixture or the aqueous acidic
protein solution. In another alternative process, the protein in the
aqueous acidic protein solution can be precipitated and recovered and
mixed with a pharmaceutically acceptable or food grade acid to form an
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aqueous acidic protein solution of a desired viscosity. In another
alternative process, the proteins in the acidic protein solution can be
raised to a pH between about 10.5 and 12 using base to form an
aqueous alkaline protein solution.
In two other processes, (alkaline processes) which also provide
a means for obtaining the dry alkaline protein mixture, animal muscle
tissue is formed into small tissue particles which are then mixed with
sufficient aqueous base solution to form a solution of the tissue
wherein at least 75% of the animal muscle protein is solubilized, but
not such a high pH as to adversely modify the animal tissue protein,
i.e., a pH between about 10.5 and about 12. In one process, the
solution is centrifuged to form a lowest membrane lipid layer, an
intermediate aqueous protein rich layer and a top layer of neutral lipids
(fats and oils). The intermediate aqueous alkaline protein-rich layer
then is separated from the membrane lipid layer or from both the
membrane lipid layer and the neutral lipid layer. In a second process,
no centrifugation step is effected since the starting animal muscle
proteins contain low concentrations of undesired membrane lipids, oils
and/or fats. In both processes, the protein mixture is free of myofibrils
and sarcomeres. In both of these processes, the aqueous alkaline
protein solution can be recovered at this point. In both processes, the
pH of the protein-rich aqueous phase can be lowered to a pH below
about 4.0, preferably below about 3.5 and most preferably between
about 2.0 and 3.5 to form the aqueous acidic protein solution. In both
processes, the protein in the aqueous acidic protein solution is
recovered after centrifugation (when used) by drying the aqueous
acidic protein solution, such as by evaporation, spray drying or
lyophilization to form a powder product having the low pH it had when it
was dissolved in the aqueous acidic solution. Alternatively, the
aqueous acidic protein solution can be applied directly to the food
without drying. The protein in aqueous alkaline solution having a pH
between about 10.5 and 12.0 recovered after centrifugation (when
used) can be dried, such as by spray drying, evaporation or
lyophilization to form a powder product.
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The dry protein mixture, the dry alkaline protein mixture, the
aqueous acidic protein solution or the aqueous alkaline protein solution
then is coated or injected into and/or admixed with the uncooked food.
The dry protein mixture, dry alkaline protein mixture, aqueous acidic
protein solution, or aqueous acidic protein solution and/or peptide
composition derived therefrom can be applied alone or in admixture
with conventional food or nutritive additives such as breading or batter
coatings, spice dry rubs, cracker meal, corn meal or the like. The dry
protein mixture, the dry alkaline protein mixture, the aqueous alkaline
protein solution or aqueous acidic protein solution and/or peptide
composition derived therefrom can be coated on the surface of the
uncooked food with an applicator or can be coated by immersion
tumbling the uncooked food in the solution or in a marinade containing
the acidic aqueous protein solution, the dry alkaline protein mixture, or
the aqueous alkaline protein solution or dry acidic protein mixture in a
container or tumbling or vacuum tumbling apparatus. The dry protein
mixture, dry alkaline protein mixture, aqueous acidic protein solution or
aqueous alkaline protein solution also can contain flavorants such as
butter flavor or garlic flavor or the like.
In summary, the dry protein mixture, dry alkaline protein mixture,
aqueous alkaline protein mixture or the aqueous acidic protein solution
utilized in the present invention can be obtained by the following
representative methods:
1. Reduce the pH of comminuted animal muscle tissue to a pH
less than about 3.5 to form an acidic protein solution, centrifuge the
solution to form a lipid-rich phase and an aqueous phase and recover
an aqueous acidic protein solution substantially free of membrane
lipids that can be used in this invention.
2. Spray dry the aqueous acidic protein solution obtained by
method 1 to form a dry protein mixture substantially free of membrane
lipids that can be used in the present invention.
3. Lyophilize or evaporate the aqueous acidic protein solution
obtained by method 1 to form the dry protein mixture substantially free
of membrane lipids that can be used in the present invention.
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4. Increase the pH of the aqueous acidic protein solution from
method 1 to about pH 5.0-5.5 to effect precipitation of the proteins and
then readjust the protein back to a pH of about 4.5 or less using acid in
a minimum volume to concentrate the aqueous acidic protein solution
to between 1.6-15% protein.
5. Reduce the pH of comminuted animal muscle tissue to form
an aqueous acidic protein solution that can be used in the present
invention.
6. Spray dry the aqueous acidic protein solution obtained by
method 5 to form the dry protein mixture that can be used in the
present invention.
7. Lyophilize or evaporate the aqueous acidic protein solution
obtained by method 5 to form the dry protein mixture that can be used
in the present invention.
8. Increase the pH of the aqueous acidic protein solution from
method 5 to about pH 5.0-5.5 to effect precipitation of the proteins and
then readjust the protein back to a pH of about 4.0 or less using acid in
a minimum volume to concentrate the aqueous acidic protein solution
to between about 1.6-15% protein.
9. Increase the pH of comminuted animal muscle tissue to a pH
above about 10.5, centrifuge the solution to form a lipid-rich phase and
an aqueous phase and recover an aqueous alkaline protein solution.
In one embodiment, reduce the pH of the aqueous alkaline solution to
a pH of less than about 4.0 to obtain an aqueous acidic protein solution
substantially free of membrane lipids that can be used in this invention.
In a second embodiment, reduce the pH of the aqueous alkaline
solution to about 5.0-5.5 to precipitate the protein, lower the pH of the
precipitated protein to a pH of 4.0 or less to form a concentrated
aqueous acidic protein solution and use the concentrated aqueous
acidic solution or dry the solution and use the recovered dry protein.
10. Spray dry the aqueous acidic protein solution obtained by
method 9 to form a dry protein mixture substantially free of membrane
lipids that can be used in the present invention.
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11. Lyophilize or evaporate the aqueous acidic protein solution
obtained by method 9 to form the dry acidic protein mixture
substantially free of membrane lipids that can be used in the present
invention.
12. Increase the pH of the aqueous acidic protein solution from
method 9 to about pH 5.0-5.5 to effect precipitation of the proteins and
then readjust the protein back to a pH of about 4.0 or less using acid in
a minimum volume to concentrate the aqueous acidic solution to
between 1.6-15% protein.
13. Increase the pH of comminuted animal muscle tissue to a
pH above about 10.5 to form the aqueous alkaline protein solution. In
one embodiment, reduce the pH of the aqueous alkaline protein
solution to below about 4.0 to form an aqueous acidic protein solution
that can be used in the present invention. In a second embodiment,
reduce the pH of the aqueous alkaline solution to about 5.0-5.5 to
precipitate the protein, lower the pH of the precipitated protein to a pH
of 4.0 or less to form a concentrated aqueous acidic solution and use
the concentrated aqueous acidic protein solution or dry the solution
and use the recovered dry protein mixture.
14. Spray dry the aqueous acidic protein solution obtained by
method 13 to form a dry protein mixture that can be used in the present
invention.
15. Lyophilize or evaporate the aqueous acidic protein solution
obtained by method 13 to form the dry protein mixture that can be used
in the present invention.
The protein products utilized in the present invention comprise
primarily myofibrillar proteins that also contains significant amounts of
sarcoplasmic proteins. The sarcoplasmic proteins in the protein
product admixed with, injected into and/or coated on the uncooked
food comprises above about 8%, preferably above about 10%, more
preferably above about 15 % and most preferably above about 18%,
up to about 30% by weight sarcoplasmic proteins, based on the total
weight of protein in the dry protein mixture, dry alkaline protein mixture,
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the aqueous alkaline protein solution and/or aqueous acidic protein
solution.
The starting protein is derived from meat or fish, including
shellfish muscle tissue. Representative suitable fish include deboned
flounder, sole haddock, cod, sea bass, salmon, tuna, trout or the like.
Representative suitable shellfish include shelled shrimp, crayfish,
lobster, scallops, oysters or shrimp in the shell or like. Representative
suitable meats include beef, lamb, pork, venison, veal, buffalo or the
like; poultry such as chicken, mechanically deboned poultry meat,
turkey, duck, a game bird or goose or the like.
In accordance with one embodiment of this invention, the dry
protein mixture, dry alkaline protein mixture, aqueous alkaline protein
solution or aqueous acidic protein solution of myofibrillar proteins and
sarcoplasmic protein is mixed with one or more enzymes, which
convert the protein to peptides thereby to produce a peptide
composition which is added to food prior to cooking the food in order to
retain moisture cooked food. The enzymes can be exoproteases and
can be active to produce peptides at an acidic pH, an alkaline pH or a
neutral pH. Representative suitable enzymes useful at acidic pH
include Enzeco Fungal Acid Protease (Enzyme Development Corp.,
New York, NY; Newlase A (Amano, Troy, VA); and Milezyme 3.5 (Miles
Laboratories, Elkhart, IN) or mixtures thereof. Representative suitable
enzymes useful at alkaline pH include Alcalase 2.4 LFG (Novozyes,
Denmark). Representative suitable enzymes useful at neutral pH
include Neutrase 0.8L (Novozymes, Denmark) and papain (Penta,
Livingston, NJ) or mixtures thereof. After, the peptides have been
formed, their pH can be adjusted, either alone or in admixture with the
protein composition of this invention to pH below about 4.0 or between
about 10.5 and about 12.0 prior to applying them to an uncooked food
to be cooked.
The enzymes utilized in amounts of between about 0.02% and
about 2% preferably between about 0.05% and about 0.5% by weight
based on the total weight of enzyme and protein at temperatures
between about 4 C and about 55 C, preferably between about 25 C
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and about 400 C, for a time between about 5 mins. and about 24 hrs.,
preferably between about 0.5 hrs. and about 2 hrs. The enzyme can
be inactivated by changing pH of the protein composition with which it
is mixed. The peptides formed by reaction of the protein composition
with the enzyme composition then can be recovered by drying the
solution wherein the reaction takes place. Drying can be effected by
evaporation, spray drying, freeze-drying or the like. The peptides
produced are instantaneously soluble in water at neutral pH. The
peptide composition can be added to uncooked food for the purposes
set forth above.
The peptide products useful in this invention contain less than
about 1 weight percent fats and oils (total), preferably less than about
0.2% weight percent fats and oils based on the weight of peptide. In
addition, the peptide products utilized in the present invention contain
less than about 2 weight percent ash, preferably less than about 0.2%
weight percent fats and oils based on the weight of peptide. This low
ash content is achieved by washing with water the protein starting
material. Ash is defined as minerals, such as sodium, potassium,
calcium, iron or phosphorous. In addition, the peptide products of this
invention are instantly soluble in water to form a clear solution.
Furthermore, the peptide products of this invention generally have
lighter color whiteness units than the color whiteness units of a similar
unhydrolyzed protein isolate from which they are derived as measured
by a colorimeter with L, a, b capabilities. This lighter color is found with
the hydrolyzed peptides of this invention derived from meats such as
beef, pork or chicken as well as from dark muscle tissue from fish such
as pelagic fish. This lighter color characteristic is desirable since it
more easily permits dissolving the peptide product in water to form
clear aqueous solutions.
Color whiteness index is determined by converting the L, a, b
values utilizing the formula: 100 [(100-L)2 + a2 + b2] *5. Color is
measured using a tristimulus colorimeter utilizing the universally
adopted "L, a, b" opponent-type scale developed by Richard Hunter as
is well known in the art. "L" is a measure of light ranging from white to
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black. The "a" value measures the range from green to red, and the "b"
value measures the range from blue to yellow. With these three
coordinates, a three-dimensional value can be assigned to any color.
In accordance with this invention the aqueous acidic protein
solution, aqueous alkaline protein solution, the dry alkaline protein
mixture or the dry protein mixture of myofibrillar proteins and
sarcoplasmic proteins, and/or the peptide composition derived
therefrom is applied to a surface of uncooked food to be cooked, or is
injected into and/or is mixed with the uncooked food to be cooked. In a
preferred embodiment of this invention, the uncooked food is both
injected with and coated with the protein and/or peptide composition
set forth above. The dry protein mixture, dry alkaline protein mixture,
aqueous alkaline protein solution or aqueous acidic protein solution
can be utilized alone or in admixture with a peptide composition
derived therefrom. Alternatively, the peptide composition can be added
alone to the uncooked food.
The term "a surface" as used herein is a surface of uncooked
food which is positioned 90 degrees from an adjacent surface or
surfaces of the uncooked food. In addition, the term "a surface" can
comprise the connecting surface connecting two adjacent surfaces
positioned 90 degrees from each other. Preferably, the entire surface
of the uncooked food is coated with the dry acidic protein mixture, dry
alkaline protein mixture, aqueous alkaline protein solution or aqueous
acidic protein solution. The uncooked food containing the protein
and/or the peptide then can be cooked at elevated temperature in
acrylamide by the food being cooked.
In one aspect of this invention, particulate food such as ground
meat or fish, e.g. hamburger, or a food mixture such as a pastry for
doughnuts is mixed with the dry protein mixture, dry alkaline protein
mixture, aqueous alkaline protein solution or aqueous acidic protein
solution comprising myofibrillar proteins and sarcoplasmic proteins
and/or the peptide composition derived therefrom at a weight ratio
usually comprising about 0.03 to about 18% weight of the protein
mixture based on the weight of the uncooked food, preferably between
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about 0.5 and 10% weight based on the weight of uncooked food and
most preferably comprising between about 0.5 to about 7% weight
based on the weight of the uncooked food. In addition, the aqueous
acidic protein solution, aqueous alkaline protein solution or peptide
solution derived therefrom can be added to the food in the same ratios
based on the weight of and/or peptide precooked food. When the dry
protein mixture, dry alkaline protein mixture, aqueous alkaline protein
mixture or aqueous acidic protein solution and/ or peptide composition
derived therefrom is applied to at least one surface of the food, the
amount of the protein and/ or peptide mixture added is the same weight
ratio as set forth above when mixed with uncooked food. When
utilizing less than about 0.03% weight protein and/ or peptide mixture
or aqueous acidic protein and/ or peptide solution, prevention of oil
and/or fat absorption is not observed. When utilizing greater than
about 15 % weight protein and/ or peptide, the uncooked food can
become undesirably hard.
The uncooked food which is modified in accordance with this
invention comprises vegetables, such as potato, corn, carrot or onion,
tempura; nuts, mushrooms, flour based foods such as batter
compositions, pastry compositions or the like. Additional foods include
mushroom, nuts, batter compositions such as those comprising flour,
egg and milk which can include additional food such as cornmeal,
cracker meal or dusting meals.
The food containing the dry protein mixture, dry alkaline protein
mixture, aqueous alkaline protein solution or aqueous acidic protein
solution and/or the peptide composition then can be cooked above
about 140 C in a conventional manner such as by deep fat frying, pan
frying, baking or the like. It has been found that the cooked food
provided in accordance with this invention contains between about
25% and about 95%, preferably between about 50% and about 95%
less acrylamide by weight as compared to the same cooked food free
of the protein and/or peptide composition of this invention.
The following examples illustrate the present invention and are
not intended to limit the same.
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Example 1 Extracted chicken proteins to reduce acrylamide formation
in deep fat fried potato.
A chicken protein solution was manufactured according to US
Patent No. 6,451,975 and concentrated using ultrafiltration and a
500,000 NWCO membrane filter (Koch Membrane, Wilmington, MA).
Raw Russet potatoes suitable for french fries were obtained and cut
into 3/8 inch strips and placed into cold water prior to frying.
Frozen chicken breast pieces were ground (Stephan Micro-cut,
Columbus, OH) and then acidified in phosphoric acid, pH 3.0 to form
the chicken protein solution, 1.7 wt. % solution of dissolved solids.
After ultrafiltration, a 3% Brix solution corresponding to an
approximately 2.5wt/% protein solution was recovered.
Three sets of french fries were tested in accordance with this
example. Sample 1 was a raw potato control which was not contacted
with the protein solution. Sample 2 was a frozen raw potato control
which was not contacted with the protein solution. Sample 3 was
dipped into the chicken protein (3% Brix) and shaken to rid of excess
protein (total approximately 5% pick-up), prior to being placed into a
deep-fat fryer to fully cook for approximately 5 min, 30 seconds.
Examples 1 and 2 were deep fat fried without any added protein.
Product was analyzed for acrylamide content and the results are set
forth in Table 1.
As can be seen from the data in Table 1, the french fried potato
made in accordance with this invention contain less than about 30% by
weight acrylamide.
TABLE 1
Sample #1 Acrylamide (ppb)
Raw Control FF 344
Sample #2
Frozen Control FF 466
Sample #3
Frozen Protein Dipped FF 104