METHOD FOR REDUCING ACRYLAMIDE FORMATION IN HEAT-TREATED FOOD PRODUCTS Russian patent published in 2011 - IPC A23L1/01 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for reduction of acrylamide formation by way of decrease of asparagine content in a potato product envisages selective leaching of asparagine and starch from an untreated potato product with potato extract containing an insignificant quantity of asparagines. Concentrations of water-soluble compounds in the said potato extract (apart from asparagine and starch) are equilibrium or nearly equilibrium to corresponding concentrations of water-soluble compounds in the untreated potato product. The said potato extract is heated to a temperature of approximately 38°C - 66°C. This results in production of a treated potato product the second concentration of asparagine therein is less than the first one. One additionally produces an after-washing extract containing asparagine and starch. Then the treated potato product undergoes thermal treatment at a temperature in excess of approximately 120°C. After that the said starch is removed from the said after-wash extract with the help of a starch removal installation.

EFFECT: invention enables manufacture of potato products with significantly reduced level of asparagine content.

16 cl, 17 dwg, 3 tbl