Abstract: A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one aldonic acid or a salt thereof. The aldonic acid or the salt thereof is preferably selected from the group consisting of gluconic acid, galactonic acid, mannonic acid, allonic acid, altronic acid, gulonic acid, idonic acid, talonic acid lyxonic acid, xylonic acid, arabinonic acid, ribonic acid threonic acid, erythronic acid and salts thereof.

Abstract: A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one water-soluble poly-valent metallic compound. The poly-valent metallic compound is preferably a compound capable of allowing poly-valent metal ions selected from the group consisting of Ca2+, Mg2+, Al3+, Fe2+/3+, Cu2+, Zn2+ and Ba2+ be contained in the food before the cooking.

Abstract: A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one compound selected from the group consisting of (a1) neutral amino acids and salts thereof, (a2) basic amino acids and salts thereof, (a3) neutral imino acids and salts thereof, (b) sulfonic acids and salts thereof and/or at least one peptide complex of peptides having, as constituting components thereof, any one of the amino acids of the items (a1) to (a3).

Abstract: Instant fried noodles with lowered acrylamide. This fried noodles may be prepared by a method comprising kneading a mixture of raw materials containing a cereal flour to prepare noodle dough, preparing strands of noodle with the noodle dough, and frying the strands of noodle to prepare fried noodles, wherein pH of the noodle dough and/or pH of the strands of noodle before the frying is so controlled that a pH value of the fried noodles is 6.5 or less.