# US 2014/0193541 A1 · Method for reducing the content of acrylamide in a roasted coffee > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0193541 A1 - Document ID: US20140193541A1 - Status: Published application - Kind: A1 - Application number: 14/128,179 - Filed: 2012-06-28 - Published: 2014-07-10 - Earliest claimed: 2011-07-01 - Assignees: Illycaffe' S.P.A. - Inventors: Luciano Navarini; Lorenzo Del Terra; Silvia Colomban; Valentina Lonzarich; Furio Suggi Liverani - Web page: https://patentgrep.com/patent/US20140193541A1 ## CPC - A23F 5/163: {using enzymes or microorganisms} - A23F 5/246: {Addition of, or treatment with, enzymes or microorganisms (A23F5/163 and A23F5/204 take precedence)} - C12Y 305/01001: Asparaginase (3.5.1.1) - C12Y 403/01001: Aspartate ammonia-lyase (4.3.1.1), i.e. aspartase - A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF - C12Y: ENZYMES ## Abstract A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content. ## Claims ### Claim at position 1 1-30. (canceled) ### Claim 31 A method for reducing the acrylamide content in a roasted coffee, comprising the steps of reducing the asparagine content and reducing the aspartic acid content in an unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content step and said reducing the aspartic acid content step. ### Claim 32 (depends on 31) A method according to claim 31, wherein said reducing the asparagine content comprises degrading said asparagine enzymatically. ### Claim 33 (depends on 31) A method according to claim 31, wherein said reducing the aspartic acid content step stepcomprises degrading said aspartic acid enzymatically. ### Claim 34 (depends on 31) A method according to claim 31, and further comprising the steps of subjecting said unroasted coffee to an extraction in water, so as to obtain a water extract and an extracted unroasted coffee, and separating said water extract from said extracted unroasted coffee. ### Claim 35 (depends on 34) A method according to claim 34, wherein said extraction in water step is carried out at a temperature between 50° C. and 90° C. ### Claim 36 (depends on 35) A method according to claim 35, wherein said temperature is equal to 80° C. ### Claim 37 (depends on 34) A method according to claim 34, wherein said extraction in water step is carried out for a time between 3 h and 12 h. ### Claim 38 (depends on 37) A method according to claim 37, wherein said time is 5 h. ### Claim 39 (depends on 34) A method according to claim 34, wherein said reducing the asparagine content step comprises degrading said asparagine enzymatically and said degrading said asparagine enzymatically step comprises treating said water extract with an enzymatic preparation comprising one of an asparaginase and an aspartase. ### Claim 40 (depends on 39) A method according to claim 39 wherein treating said water extract comprises leaving said enzymatic preparation to act at a temperature between 25° C. and 60° C. ### Claim 41 (depends on 40) A method according to claim 40, wherein said temperature is equal to 37° C. ### Claim 42 (depends on 40) A method according to claim 40, wherein treating said water extract comprises leaving said enzymatic preparation to act for a time between 10 minutes and 120 minutes. ### Claim 43 (depends on 42) A method according to claim 42, wherein said time is 30 minutes. ### Claim 44 (depends on 39) A method according to claim 39, wherein treating said water extract comprises using a source of one of asparaginase and aspartase activity selected from a group consisting of: enzymes in solution, immobilised enzymes, unpurified bacterial lysates, and immobilised bacteria. ### Claim 45 (depends on 39) A method according to claim 39, and further comprising the step of decaffeinating said water extract. ### Claim 46 (depends on 39) A method according to claim 39, and further comprising the step of concentrating said water extract after treating, so as to obtain a concentrated water extract. ### Claim 47 (depends on 46) A method according to claim 46, wherein said concentrating step is carried out under a vacuum and at a temperature between 40° C. and 85° C. ### Claim 48 (depends on 47) A method according to claim 47, wherein said temperature is 50° C. ### Claim 49 (depends on 46) A method according to claim 46, wherein said concentrating step is obtained through a procedure selected from a group consisting of: evaporation under atmospheric pressure, pervaporation, concentration by freezing, reverse osmosis and nanofiltration. ### Claim 50 (depends on 34) A method according to claim 34, and further comprising the step of drying said extracted unroasted coffee. ### Claim 51 (depends on 50) A method according to claim 50, wherein said drying step continues until a dried extracted unroasted coffee is obtained, having a humidity between 10% in weight and 30% in weight. ### Claim 52 (depends on 51) A method according to claim 51, wherein said humidity is between 20% in weight and 25% in weight. ### Claim 53 (depends on 46) A method according to claim 46, and further comprising the steps of drying said extracted unroasted coffee until a dried extracted unroasted coffee is obtained and reincorporating said concentrated water extract in said dried extracted unroasted coffee. ### Claim 54 (depends on 53) A method according to claim 53, wherein said reincorporating step comprises enabling said concentrated water extract to imbibe said dried extracted unroasted coffee, until a wet reincorporated unroasted coffee is obtained. ### Claim 55 (depends on 54) A method according to claim 54, and further comprising the step of drying said wet reincorporated unroasted coffee until a dry reincorporated unroasted coffee is obtained, having a residual humidity comprised between 8% in weight and 12.5% in weight. ### Claim 56 (depends on 55) A method according to claim 55, wherein said residual humidity is equal to 10% in weight. ### Claim 57 (depends on 55) A method according to claim 55, and further comprising the step of toasting said unroasted coffee. ### Claim 58 (depends on 31) A method according to claim 31, wherein said unroasted coffee comprises unroasted coffee beans.