Methods for reducing asparagine in a food material using cooling

Abstract

Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine-containing food material to a temperature of less than about 70° C.; and (3) adding an asparagine-reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine-reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material.

Dependencies are inferred from the claim text.