Method for inhibiting acrylamide formation and use thereof

• US 20060194743A1
• Filed: 11/20/2003
• Published: 08/31/2006
• Est. Priority Date: 11/27/2002
• Status: Abandoned Application

• Current Assignee: Kazuyuki Oku, Michio Kubota, Shigeharu Fukuda, Toshio Miyake
• Original Assignee: Kazuyuki Oku, Michio Kubota, Shigeharu Fukuda, Toshio Miyake
• Inventors: Miyake, Toshio, Fukuda, Shigeharu, Kubota, Michio, Oku, Kazuyuki
• Application Number:
  US10/536,268
• Publication Number:
  US 20060194743A1
• Time in Patent Office: Days
• US Class Current: 514/23
• CPC Class Codes: A23L 19/13 Mashed potato products
• CPC Class Codes: A23L 19/15 Unshaped dry products, e.g. powders, flakes, granules or agglomerates
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips
• CPC Class Codes: A23L 25/20 consisting of whole seeds or seed fragments
• CPC Class Codes: A23L 29/045 containing nitrogen as heteroatom
• CPC Class Codes: A23L 29/30 containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin products from apiculture A23L21/20; artificial sweetening agents A23L27/30
• CPC Class Codes: A23L 33/125 containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates indigestible substances A23L33/21
• CPC Class Codes: A23L 33/175 Amino acids
• CPC Class Codes: A23L 5/00 Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• CPC Class Codes: A23L 5/27 by chemical treatment, by adsorption or by absorption
• CPC Class Codes: A23L 7/00 Cereal-derived products; Malt products; Preparation or treatment thereof preparation of malt for brewing C12C
• CPC Class Codes: A23L 7/111 Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
• CPC Class Codes: A23L 7/152 Cereal germ products
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/06 Amino acid
• CPC Class Codes: A23V 2250/061 Aspartic acid
• CPC Class Codes: A23V 2250/0626 Isoleucine
• CPC Class Codes: A23V 2250/0628 Leucine
• CPC Class Codes: A23V 2250/0632 Methionine
• CPC Class Codes: A23V 2250/0638 : Phenylalanine
• CPC Class Codes: A23V 2250/0648 : Threonine
• CPC Class Codes: A23V 2250/065 : Tryptophan
• CPC Class Codes: A23V 2250/0652 : Tyrosine
• CPC Class Codes: A23V 2250/0654 : Valine
• CPC Class Codes: A23V 2250/636 : Trehalose
• CPC Class Codes: A23V 2250/708 : Vitamin C
• CPC Class Codes: A61K 2800/52 : Stabilizers
• CPC Class Codes: A61K 8/676 : Ascorbic acid, i.e. vitamin C
• CPC Class Codes: A61Q 19/00 : Preparations for care of the skin

Abstract

An object of the present invention is to establish a method for actively suppressing the formation of acrylamide, which is formed by heating edible materials at a relatively high temperature, and uses thereof, and to provide more safe compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof. The present invention solves the above object by providing: a method for suppressing the formation of acrylamide, comprising the steps of incorporating an organic substance having an ability of suppressing the formation of acrylamide into an edible material having a possibility of forming acrylamide by heating and heating the resulting mixture, when heating the edible material; compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof, produced by the method, whose possibility of forming acrylamide is suppressed; and compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof, having an ability of suppressing the formation of acrylamide, comprising an organic substance having an amino group(s) and/or saccharides having an ability of forming acrylamide and organic substance having an ability of suppressing the formation of acrylamide.

Claims

1. A method for suppressing the formation of acrylamide in an edible material which has a possibility of forming acrylamide upon heating, comprising:

incorporating an organic substance having an ability of suppressing the formation of acrylamide into the edible material; and

heating the resulting mixture during heating of said edible material.

3. The method for suppressing the formation of acrylamide of claim 1, wherein said edible material is selected from the group consisting of an organic substance having an amino group(s);

a saccharide having an ability of forming acrylamide by reacting with the organic substance;

agricultural-, stockbreeding- or marine products comprising said organic substance and/or said saccharide; and

processed products thereof.

8. The method for suppressing the formation of acrylamide of claim 1, wherein said organic substance is a saccharide and/or a phenol.

9. The method for suppressing the formation of acrylamide of claim 8, wherein said saccharide is one or more saccharides selected from the group consisting of α

,α

-trehalose, α

,β

-trehalose, reduced palatinose, α

-glucosyl α

,α

-trehalose, α

-maltosyl α

,α

-trehalose, D-mannitol, D-erythritol, and β

-cyclodextrin.

10. The method for suppressing the formation of acrylamide of claim 8, wherein said saccharide is incorporated into either an organic substance having an amino group(s) or a saccharide having an ability of forming acrylamide in a molar ratio of 0.5 or higher to said organic substance or said saccharide.

11. The method for suppressing the formation of acrylamide of claim 8, wherein said phenol is one or more phenols selected from the group consisting of catechin, epicatechin, epigalocatechin, quercetin, isoquercitrin, rutin, naringin, hesperidin, kaempferol, cinnamic acid, quinic acid, 3,4-dihydro-cinnamic acid, 3-coumaric acid, 4-coumaric acid, p-nitorophenol, curcumin, scopoletin, p-hydroxybenzoic acid n-propyl, protoanthocyanidin, and saccharide derivatives thereof.

12. The method for suppressing the formation of acrylamide of claim 8, wherein said phenol is incorporated into either an organic substance having an amino group(s) or a saccharide having an ability of forming acrylamide in a molar ratio of 0.004 or higher to said organic substance or said saccharide.

13. The method for suppressing the formation of acrylamide of claim 1, wherein said heating is a treatment for heating at a temperature of 80°

C. or higher, selected from the group consisting of baking, frying, roasting, heating with microwave oven, heating in retort pouch, heating by pressurizing, boiling, steaming, simmering, and heating for sterilization.

14. A process for producing a composition whose ability for forming acrylamide is suppressed, using the method of claim 1.

15. A composition whose ability for forming acrylamide is suppressed, produced by the process of claim 14.

16. The composition of claim 15, wherein said composition is a food, beverage, cosmetic, pharmaceutical, or intermediates thereof.

2. A method for suppressing formation of acrylamide upon heating an edible material which has a possibility of forming acrylamide when heated, comprising:

incorporating an organic substance having an ability of suppressing the formation of acrylamide into the edible material; and

heating the resulting mixture during heating of said edible material, which comprises an organic substance having an amino group(s) and a saccharide having an ability of forming acrylamide by reacting with the organic substance.

4. The method for suppressing the formation of acrylamide of claim 2, wherein said organic substance having an amino group(s) is an amino acid or its salt selected from the group consisting of glycine, L-alanine, L-valine, L-leucine, L-isoleucine, L-serine, L-threonine, L-aspartic acid, L-glutamic acid, L-asparagine, L-glutamine, L-lysine, L-arginine, L-cysteine, L-methionine, L-phenylalanine, L-tryptophan, and L-proline;

and peptides and proteins having those amino acids as components.

5. The method for suppressing the formation of acrylamide of claim 2, wherein said saccharide is one or more saccharides selected from the group consisting of:

a monosaccharide selected from the group consisting of D-xylose, L-arabinose, D-glucose, D-fructose and D-galactose;

a reducing oligosaccharide having as a component one or more monosaccharides selected from the group consisting of D-xylose, L-arabinose, D-glucose, D-fructose and D-galactose;

a non-reducing oligosaccharide having as a component D-fructose; and

L-ascorbic acid.

6. The method for suppressing the formation of acrylamide of claim 5, wherein said L-ascorbic acid and the like is L-ascorbic acid, L-ascorbic acid derivative, or a salt thereof.

7. The method for suppressing the formation of acrylamide of claim 6, wherein said L-ascorbic acid derivative is 2-O- -D-glucosyl-L-ascorbic acid (L-ascorbic acid 2-glucoside), L-ascorbic acid 2-phosphate, or a salt thereof.

34. The method for suppressing the formation of acrylamide of claim 2, wherein said edible material is selected from the group consisting of an organic substance having an amino group(s);

a saccharide having an ability of forming acrylamide by reacting with the organic substance;

agricultural-, stockbreeding- or marine-products comprising said organic substance and/or said saccharide; and

processed products thereof.

35. The method for suppressing the formation of acrylamide of claim 2, wherein said organic substance is a saccharide and/or a phenol.

36. The method for suppressing the formation of acrylamide of claim 35, wherein said saccharide is one or more saccharides selected from the group consisting of α

,α

-trehalose, α

,β

-trehalose, reduced palatinose, α

-glucosyl α

,α

-trehalose, α

-maltosyl α

,α

-trehalose, D-mannitol, D-erythritol, and β

-cyclodextrin.

37. The method for suppressing the formation of acrylamide of claim 35, wherein said saccharide is incorporated into either an organic substance having an amino group(s) or a saccharide having an ability of forming acrylamide in a molar ratio of 0.5 or higher to said organic substance or said saccharide.

38. The method for suppressing the formation of acrylamide of claim 35, wherein said phenol is one or more phenols selected from the group consisting of catechin, epicatechin, epigalocatechin, quercetin, isoquercitrin, rutin, naringin, hesperidin, kaempferol, cinnamic acid, quinic acid, 3,4-dihydro-cinnamic acid, 3-coumaric acid, 4-coumaric acid, p-nitorophenol, curcumin, scopoletin, p-hydroxybenzoic acid n-propyl, protoanthocyanidin, and saccharide derivatives thereof.

39. The method for suppressing the formation of acrylamide of claim 35, wherein said phenol is incorporated into either an organic substance having an amino group(s) or a saccharide having an ability of forming acrylamide in a molar ratio of 0.004 or higher to said organic substance or said saccharide.

40. The method for suppressing the formation of acrylamide of claim 2, wherein said heating is a treatment for heating at a temperature of 80°

C. or higher, selected from the group consisting of baking, frying, roasting, heating with microwave oven, heating in retort pouch, heating by pressurizing, boiling, steaming, simmering, and heating for sterilization.

41. A process for producing a composition whose ability for forming acrylamide is suppressed, using the method of claim 2.

42. A composition whose ability for forming acrylamide is suppressed, produced by the process of claim 41.

43. The composition of claim 42, wherein said composition is a food, beverage, cosmetic, pharmaceutical, or intermediates thereof.

17-33. -33. (canceled)