Method for reducing acrylamide in roasted coffee beans, roasted coffee beans having reduced concentration of acrylamide, and goods

摘要

Coffee beans having a reduced concentration of coffee beans, asparagine roasted with a reduced concentration of acrylamide, and products. In one aspect, the invention provides a method of reducing comprises reducing the concentration of asparagine in the coffee beans, the concentration of acrylamide in the coffee beans roasted. In another aspect, the invention provides a method of reducing comprises adding to the coffee beans asparagine reductase, the concentration of asparagine in the coffee beans. In another aspect, the consumer, goods and / or products, including coffee beans or coffee beans coffee beans were roasted, coffee beans were roasted, or low concentration of reduced acrylamide and asparagine / or more products tell that it has a concentration.