Method of preparing a heat-treated product

摘要

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.

主权项

1. 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.