METHOD FOR REDUCING THE ACRYLAMIDE CONTENT IN PROCESSED FOOD

摘要

1. A method of reducing acrylamide in a processed food product, comprising adding dihydroquercetin to the ingredients of the processed carbohydrate food product or allowing dihydroquercetin to soak the ingredient of the processed carbohydrate food product before or during the heat treatment process. 2. The method according to claim 1, wherein the plant extract containing dihydroquercetin is used as a source of dihydroquercetin for addition or impregnation. The method according to claim 1, wherein the heat treatment process requires a temperature of 120 ° C or more. The method according to any one of claims 1 to 3, in which the processed product contains carbohydrates and asparagine or a peptide containing asparagine as an amino acid source. A method according to any one of claims 1 to 3, wherein the ingredient of the carbohydrate-containing processed product is subjected to heat treatment in heat-treating fluids or heat-treating oil in which dihydroquercetin is added. A method of producing a processed food product with a reduced acrylamide content, comprising adding dihydroquercetin to the ingredients of the carbohydrate-containing processed food product or allowing dihydroquercetin to soak the ingredient of the carbohydrate-containing processed food product before or during the heat treatment process. 7. The method of claim 6, wherein the dihydroquercetin is a plant extract containing dihydroquercetin. The method of claim 6, wherein the heat treatment process requires a temperature of 120 ° C or higher. The method according to any one of claims 6 to 8, in which the heat-treating product contains carbohydrates and aspara