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US 8,859,023 B2Granted
Method of preparing a heat-treated product
AssigneeNovozymes A/S
InventorsGitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
Life of this patent
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Abstract
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
Claims18
A method of preparing a heat-treated product, comprising the sequential steps of:
- a) providing a raw material which comprises carbohydrate, protein and water,
- b) treating the raw material with an asparaginase having an amino acid sequence which is at least 90% identical to the amino acid sequence of SEQ ID NO:
- 2, residues 27-378 of SEQ ID NO:2, residues 30-378 of SEQ ID NO:2, residues 75-378 of SEQ ID NO:2 or residues 80-378 of SEQ ID NO:2, and
- c) heat treating to reach a final water content below 35% by weight,
- wherein the heat treatment involves frying at temperatures of 150-180° C., baking in hot air at 160-310° C., hot-plate heating or kilning of green malt.
2 more elements
Dependencies are inferred from the claim text.