JP3064565B2 - Method for producing allergen-reduced wheat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing allergen-reduced wheat. More specifically, the present invention relates to a method for producing allergen-reduced wheat that can be used as food by patients who have an allergic reaction to cereals.

[0002]

2. Description of the Related Art Ingestion of food which is indispensable on a daily basis sometimes causes an abnormal reaction in a living body. Among them, a pathological condition in which a substance in food is recognized as an antigen and presents symptoms such as asthma and eczema by a series of immunological mechanisms is called food allergy.

[0003] Food allergy patients are estimated to be about 1% of the population.
In particular, in children, food allergies frequently occur as a cause of bronchial asthma and atopic dermatitis. It is generally said that food allergies are often caused by protein foods such as milk, eggs, and soybeans, but in recent years, allergies due to grains such as rice and wheat have increased (Arai Soichi et al.). , Pediatrics, Second
2, 415- (1990)).

As a method of treating food allergy patients, in addition to symptomatic treatment with drugs, methods of restricting or ingesting foods that cause allergies have been attempted.
Restricting food can hinder the maintenance and development of life. Therefore, a method of removing only allergic components and ingesting foods that do not impair other nutritional components has been studied.

In recent years, ingredients that cause food allergies,
That is, research on allergens has been advanced, and in the case of cereals, it has been found that allergens are present in the globulin fraction, which is a soluble salt-soluble fraction. For rice allergens, for example, JOURNAL OF FOOD SCIENC
EVol 55, no. 3, 781-783 (1990)
But did not treat wheat like rice.

Therefore, the present inventors have proposed a method of producing wheat in which allergen has been reduced, that is, mixing and stirring an appropriate salt aqueous solution and wheat, and then adding an aqueous solution soluble portion of the salt by an appropriate method. Japanese Patent Application No. 2-99562 was filed for a method of separating and removing the processed food containing the method.

[0007]

However, in order to remove allergens from wheat, treatment with an aqueous salt solution as disclosed in Japanese Patent Application No. 2-99562 is not sufficient, and fractions other than those soluble in the aqueous salt solution are not sufficient. There is a problem that allergens cannot be completely removed and remain, and the effect is diminished for severe allergic patients. Further, the solid-liquid separation methods such as decantation and centrifugation have a problem that the extraction efficiency of the allergen is poor, and the allergen that is not removed even if the number of extractions is increased remains in the solid fraction.

[0008] It is therefore an object of the present invention to produce extremely effective allergen-reduced wheat which can be used as food by patients who have an allergic reaction to wheat.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned problems, and as a result, the wheat was converted to an HLB of 13 or more.
Sucrose fatty acid ester, glycerin polymerization degree is 10 or less
Polyglycerol fatty acid having a fatty acid bond number of 3 or less
A field selected from the group consisting of stell and enzyme-treated lecithin
Salt aqueous solution having a surface activity which contains a substance having a surface activity action, is treated with one or more salts water <br/> liquid selected from an aqueous salt solution having a salt solution or a reducing action is alkaline, The problem was solved by removing the eluted components.

[0010] Has a surfactant effect used in the present invention
The aqueous salt solution, for example, HLB values of 13 or more sucrose fatty acid esters, glycerol polymerization degree is and fatty acid binding number of 10 or less than 3 polyglycerol fatty acid ester 及
Selected from the group consisting of enzyme-treated lecithin fine lysolecithin, etc.
The substance having a surface active action can reduce the following salts by 0.0
Examples thereof include those dissolved or dispersed in an aqueous solution containing 2 to 3 M. The substances having a surfactant activity may be used alone or in combination of two or more.

Salts to be contained include chlorides such as sodium, potassium, calcium and magnesium, sulfates, and the like.
Carbonate, acetate, citrate, phosphate and the like,
Preferred are sodium chloride, potassium chloride, calcium chloride, magnesium chloride, sodium sulfate, sodium carbonate, sodium bicarbonate, sodium acetate, sodium citrate, sodium hydrogen phosphate, and the like, with sodium chloride being most preferred.

[0012] If the range of p H 5 to 10 of the salt solution, it can be used, if outside this range, an acid or alkali solution was used to be used to adjust within the range I just need. Regardless of the type of salt,
It is preferably 0.02 to 3M, more preferably 0.2 to 2M. When the salt concentration is less than 0.02M, the efficiency of removing allergens is extremely reduced. On the other hand, if it exceeds 3M, the removal efficiency is rather lowered, and a large amount of salt is mixed in the wastewater, which makes the wastewater treatment difficult.

The sucrose fatty acid ester having an HLB of 13 or more dissolves or disperses in water or an aqueous salt solution, so that the sucrose fatty acid ester acts uniformly on wheat protein to produce a protein having a molecular weight of 30,000 or less.
Proteins having a molecular weight of 50,000 to 70,000 can be sufficiently removed. On the other hand, sucrose fatty acid esters having an HLB of less than 13
Because it is insoluble in water or aqueous salt solution, it cannot act uniformly on wheat protein, and cannot sufficiently remove allergens.

Even if the degree of polymerization of glycerin is 10 or less, the polyglycerol fatty acid ester having 4 or more fatty acid bonds cannot be uniformly acted on wheat protein because it is insoluble in water or an aqueous salt solution, and the allergen is not sufficiently reacted. Cannot be removed. Enzyme-treated lecithin such as lysolecithin dissolves very well in water or an aqueous salt solution, and thus acts uniformly on wheat protein to sufficiently remove allergens.

Sorbitan fatty acid esters and monoglycerin fatty acid esters are not practical because they are insoluble in water and do not easily act on proteins. Has the surfactant activity of the present invention
The concentration of the substance having a surface active effect in the salt aqueous solution is
Used in an amount of 0.01 to 10% by weight;
It is preferably used at 2% by weight. If the concentration is less than 0.01% by weight, the efficiency of the treatment and removal operation is extremely reduced, and if the concentration is more than 10% by weight, the efficiency of the treatment and removal operation is rather reduced, and furthermore, the washing after treatment and removal is performed. It is not preferable because a great deal of time is spent on the operation.

These salt aqueous solutions having a surface active action are
It is thought not only to help permeability but also to act directly on proteins to increase the efficiency of the processing and removal operations. The aqueous alkaline salt solution used in the present invention refers to an aqueous solution containing 0.02 to 3 M of a salt added with a strong alkali salt, and has a pH of 7 to 10 and preferably a pH of 8 to 10.
An aqueous solution prepared below, in which a strong alkali salt is dissolved or dispersed in an aqueous salt solution.

Examples of the strong alkali salts include hydroxides such as sodium and potassium. If the pH of the alkaline aqueous solution is 7 or less, the efficiency of the treatment and removal operations decreases, which is not preferable. On the other hand, if the pH is 10 or more, a protein fraction having wheat properties such as glutenin is undesirably extracted and removed into the aqueous solution.

[0018] The aqueous salt solution having a reducing action used in the present _{^{invention, SO 3 2-, HSO 3 -}} , NO 2 -, NO - sodium or potassium salts, or, with cysteine, a reducing action such as ascorbic acid The substance is treated with 0.02-3
A substance dissolved or dispersed in an M-containing aqueous solution. Reduction in aqueous salt solution having reduction action of the present invention
The concentration of the substance having an effect is used at 0.01 to 10% by weight, preferably 0.1 to 5% by weight.

When the concentration is less than 0.01% by weight, the efficiency of the treatment and removal operation is remarkably reduced, and when the concentration is more than 10% by weight, the efficiency of the treatment and removal operation is rather reduced, and the protein other than the allergen is reduced. Is unfavorable because the properties of wheat are lost. In the present invention, one or more substances having a reducing action may be used in combination.

In the present invention, a substance having a surface active action, a salt of a strong alkali, and a substance having a reducing action may be used in combination. Among them, it is preferable to use one or more substances having a reducing action added to an alkaline salt aqueous solution. A typical wheat used in the present invention is flour. The flour may be any of strong flour, medium flour, light flour, and wheat gluten, but in view of ease of processing and availability, it is preferable to use commercially available flour.

Hereinafter, the production method of the present invention will be described with reference to examples. For example, 0.02 to 3
An aqueous solution containing an aqueous solution of sodium chloride having an M concentration and having one or two or more selected from an aqueous solution having a surfactant effect, an alkaline aqueous solution and an aqueous solution having a reducing effect, having a predetermined concentration or a predetermined pH. 2-20
At a room temperature or lower, preferably at 10 ° C. or lower,
The mixture is stirred for 1 minute to 72 hours, preferably 10 minutes to 2 hours to elute the protein fraction to be eluted (mainly the protein fraction having a molecular weight of 30,000 or less). Thereafter, solid-liquid separation such as decantation and centrifugation is performed to remove the eluted components, thereby obtaining a precipitate as the allergen-reduced wheat of the present invention. This operation is repeated several times if necessary.
Usually, about 1 to 5 times is preferable. This operation can be carried out not only in a batch system but also in a continuous system.

In the above operation, when the treatment is carried out with an aqueous solution containing a salt, the salt may be removed by washing with water. By the above operation, a protein fraction having a molecular weight of 30,000 or less, particularly a protein having a molecular weight of 30,000 or less, particularly a protein having a molecular weight of 13,000 to 15,000, and then a protein of about 23,000 to 25,000 is removed. Alternatively, reduced allergen-reduced wheat can be obtained.

Further, it is possible to obtain wheat with reduced allergens in which not only proteins having a molecular weight of 30,000 or less but also proteins having a molecular weight of 50,000 to 70,000 have been removed or reduced. That is, the allergen-reduced wheat obtained according to the present invention is obtained by adding 10 ml of a 1 M NaCl solution to 1 g of the allergen-reduced wheat and stirring the mixture for 30 minutes at room temperature. A concentration of 500 μg / ml or less,
Preferably not more than 200 μg / ml, more preferably 50 μg / ml.
It is preferable that the concentration be not more than μg / ml.

Further, the molecular weight 5 contained in the supernatant
The protein concentration of 10,000 to 70,000 is 100 μg / ml or less, preferably 80 μg / ml or less, more preferably 60 μg / ml.
It is preferable that the following is obtained. In order to confirm that the wheat is allergen-reduced wheat, it can be determined by confirming the presence of the protein fraction to be removed by electrophoresis, high performance liquid chromatography or the like. For more precise measurement, an immunological analysis method such as an enzyme immunoassay method or a radioimmunoassay method may be used.

The allergen-reduced wheat obtained as described above may be used in a form suitable for the intended use, and may be used as it is, or may be dried and used in the form of powder or granules. Drying of the allergen-reduced wheat obtained from the present invention may be any method usually used for drying foods, such as spraying, vacuum, hot air, freezing, sunlight, electromagnetic waves, or a drying method combining these. No.

The powdering or granulation of the allergen-reduced wheat obtained according to the present invention may be any method usually used for powdering or granulating food, such as a roll method, a mortar and punch method, and an impact method. Is mentioned. The allergen-reduced wheat obtained according to the present invention can be used as a raw material for processed food just like a conventional wheat preparation.

Examples of the processed food include bakery products and baked goods, specifically, breads, biscuits, crackers, cookies and the like. In addition, there may be mentioned Western confectionery such as cakes, noodle products such as udon, Chinese noodles, pasta, and buckwheat, and products for cooking. In particular, a noodle product is preferable because the texture is improved.

[0028]

The present invention can be easily produced from commercially available flour or the like by a simple treatment, so that processed foods with reduced allergens can be supplied at low cost. Further, the present invention can also remove allergens that could not be completely removed by conventional treatment with an aqueous salt solution alone, and is therefore effective for severe wheat allergy patients.

[0029]

The present invention will be described in more detail with reference to the following examples, which do not limit the scope of the present invention. Example 1 To 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.), 10 ml was added.
Of 1M NaC l dissolved solution to a final concentration of 0.5% and made as sucrose fatty acid esters (HLB14~15, OWA-1
570 (manufactured by Mitsubishi Kasei Foods Co., Ltd.)
After stirring at 4 ° C. for 20 hours, centrifugation (3,0
00 × g), and the eluted components (extracts) were separated.

The extract was dialyzed against a 20 mM phosphate buffer (pH 7.4) containing a 0.15 mM NaCl solution at 4 ° C. for 24 hours using a dialysis tube having a cut-off molecular weight of 3,500. The extract after dialysis was freeze-dried to obtain a salt extract A. On the other hand, the wheat residue after extraction is
The mixture was stirred with 20 ml of the above salt extractant for 14 hours, and further washed with water for 2 hours. At this time, the protein concentration of the extract was 14 μg / ml (total 10 ml). The obtained wheat residue is freeze-dried,
Allergen-reduced wheat 1 was used.

The following test was performed to confirm that the allergen-reduced wheat 1 reduced allergens. To 0.8 g of allergen-reduced wheat 1, 10 ml of a urea extractant (76 mM tris citrate buffer containing 7 M urea, 20 mM 2-mercaptoethanol, pH 8.
6)) and stirred at room temperature for 10 minutes, followed by centrifugal separation (3,000 xg) for 20 minutes to elute components (extract)
Was separated and purified in the same manner as the above salt extract to obtain urea extract a.

The salt extract A and the urea extract a obtained as described above were re-dissolved in 10 ml of each extractant solution to give 0.1 ml.
Filtered with a 22 μm Millipore filter. The final concentrations of SDS 1%, 2-mercaptoethanol 1%, glycerin 20%, and Tris-HCl buffer 1 mM were determined based on the protein content of 2 mg of the filtrate of the obtained salt extract A and urea extract a, respectively. 1 ml each with distilled water
As SDS-polyacrylamide gel electrophoresis (S
DS-PAGE) sample was made the adjustment.

Each sample was heat-treated at 100 ° C. for 2 minutes, and then BPB (bromophenol blue) was added to a concentration of 0.05%. 10 μl of each sample is 10-20%
In addition to the gradient SDS-polyacrylamide gel,
Electrophoresis was performed at 40 mA for 90 minutes to separate a wheat salt extract fraction and a urea extract fraction.

Each of the obtained wheat fraction components was electrophoretically transferred to an Immobilon P membrane (manufactured by Millipore) at a constant current of 80 mA for one hour. After blocking the transfer membrane with 5% skim milk, the serum of a wheat allergic patient and the control adult serum without wheat allergy were reacted for 14 hours at room temperature. After washing the Immobilon P membrane, a 500-fold dilution of biotin-conjugated anti-human IgE (manufactured by Tago) and avidin (1000-fold dilution) bound to peroxidase were allowed to react at 37 ° C. for 2 hours each at 37 ° C. The IgE antibody bound to was labeled with an enzyme.

Subsequently, DAB (3,3 diamino benzidine t)
etra hydrochloride) was dissolved in 100 ml of 50 mM Tris-HCl buffer (pH 7.6), and 50 μl of 30% aqueous hydrogen peroxide was added to prepare a coloring solution. The coloring solution was added to each transfer membrane to detect IgE antibodies. The result is first
The results are shown in Tables and Table 2.

As described above, the salt extract A of wheat strongly reacted with the patient's serum, and particularly reacted strongly with wheat protein having a molecular weight of 30,000 or less. Therefore, the salt extract A contains a large amount of allergen. The extraction efficiency is higher. Therefore, the allergen-reduced wheat obtained by the present invention has reduced allergens.

Example 2 10 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.) was added to 1 g of flour.
An aqueous solution obtained by adding decaglycerin monolaurate to a 1 M NaCl solution to a final concentration of 0.5% was added,
Operating in the same manner as in Example 1, allergen-reduced wheat 2;
Salt extract B and urea extract b were obtained.

In order to confirm that the allergen-reduced wheat 2 reduced allergen, salt extract B was used.
And the urea extract b, the same test as in Example 1 was performed, and the results are shown in Tables 3 and 4. From the above, salt extract B strongly reacted with patient serum, and particularly strongly reacted with wheat protein having a molecular weight of 30,000 or less.
It is rich in allergens and has higher extraction efficiency.

Accordingly, the allergen-reduced wheat obtained according to the present invention has reduced allergens. Example 3 To 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.), 10 ml was added.
An aqueous solution in which lysolecithin was added to a 1 M NaCl solution to a final concentration of 0.5% was added, and the same operation as in Example 1 was carried out to obtain wheat 3 with reduced allergen, salt extract C and urea extract c. Was.

In order to confirm that allergen-reduced wheat 3 has reduced allergen, salt extract C
And the urea extract c were tested in the same manner as in Example 1, and the results are shown in Tables 5 and 6. From the above, salt extract C strongly reacted with patient serum, and particularly strongly reacted with wheat protein having a molecular weight of 30,000 or less.
It is rich in allergens and has higher extraction efficiency.

Therefore, the allergen-reduced wheat obtained according to the present invention has reduced allergens. Example 4 To 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.), 10 ml was added.
An aqueous solution adjusted to pH 9 by adding a few drops of a 1 M NaOH solution to the 1 M NaCl solution was added, and the same operation as in Example 1 was performed to obtain allergen-reduced wheat 4, salt extract D and urea extract d. .

In order to confirm that the allergen-reduced wheat 4 has reduced allergen, salt extract D was used.
And the urea extract d were tested in the same manner as in Example 1, and the results are shown in Tables 7 and 8. From the above, salt extract D strongly reacted with patient serum, and particularly strongly reacted with wheat protein having a molecular weight of 30,000 or less.
It is rich in allergens and has higher extraction efficiency.

Therefore, the allergen-reduced wheat obtained according to the present invention has reduced allergens. Example 5 To 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.), 10 ml was added.
An aqueous solution in which sodium sulfite was added to a 1 M NaCl solution to give a final concentration of 0.5% was added, and the same operation as in Example 1 was carried out, and allergen-reduced wheat 5, salt extract E and urea extract e were added to Obtained. Allergen-reduced wheat 5
However, in order to confirm that the allergen was reduced, the same test as in Example 1 was performed on the salt extract E and the urea extract e, and the results are shown in Tables 9 and 10.

From the above, salt extract E strongly reacted with patient serum, and particularly strongly with wheat protein having a molecular weight of 30,000 or less. Therefore, salt extract E contains a large amount of allergen, and the extraction efficiency is high. Is higher. Therefore, the allergen-reduced wheat obtained by the present invention has reduced allergens.

Comparative Example 10 ml was added to 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.).
Of salt extract (76 mM tris citrate buffer containing 1 M NaCl solution (pH 7.4)) and the same operation as in Example 1 was carried out, and allergen-reduced wheat comparative product, salt extract comparative product and urea extraction A comparative product was obtained.

Further, with respect to the allergen-reduced wheat comparative product, in order to confirm the degree of allergen reduction, the same test as in Example 1 was conducted on the salt extract comparative product and the urea extract comparative product. Are shown in Tables 11 and 12. The salt extract comparative product reacted strongly with the patient's serum, but the reaction was lower than that of the salt extracts A to E, and the allergen-reduced wheat comparative product reduced allergen from the allergen-reduced wheat obtained from Examples 1 to 5. Effect was low.

Test Example To 1 g of flour (Eagle, manufactured by Nippon Flour Milling Co., Ltd.) was added 10 ml of the urea extractant used in Examples 1 to 5, and the mixture was stirred at room temperature for 10 minutes, and then centrifuged (3,000) for 20 minutes. Xg)
Then, after eluting components (extracts) were separated, purification was carried out in the same manner as the above salt extract to obtain a urea extract f.

Here, 10 mg each of the urea extracts a to e obtained in Examples 1 to 5 and the urea extract f
A 1 M NaCl solution containing 0% glycerin was added, and the mixture was stirred at 4 ° C. for 14 hours, and then centrifuged (10,000 × G).
After 20 minutes, the eluted components were obtained and designated as extracts a ', b', c ', d', e 'and f', respectively. Put the patient with wheat allergy in the prone position, disinfect the whole arm with alcohol cotton, air dry, and extract the above extract a ′ as an antigen solution.
~ F 'and control (1M with 50% glycerin)
NaCl solution) was added dropwise.

The disinfected needle was inserted into the skin in an oblique direction from above the dropped antigen solution, and after 20 minutes, the presence or absence of wheal and redness around it was determined. Judgment is Sheldon JM,
(A manual of clinical Allergy 159 WBSaun
According to ders Company Philadelphiaand London, 1967), if the control is the same, negative (-), redness is observed but the diameter is 21 mm or less (+), redness of 21 mm or more is present but no wheal (++), When both redness and wheal were observed, it was designated as (++).

The results are shown in Table 13. From the above, a protein comprising the allergen, salt water <br/> solution having a surface activity, the aqueous salt solution is alkaline, are removed by treatment with salt water <br/> solution having a reducing action. Furthermore, these extracts are more efficiently extracted than those extracted only with salt water.

Example 6 In a container (70 l), 50 kg of a 1M NaCl aqueous solution, sucrose fatty acid ester (HLB 14 to 15, HWA-157) were used.
0 Mitsubishi Chemical Foods Co., Ltd.)
Add 10 kg of commercially available flour (made by Nippon Flour: strong flour) and add 5
Stirred at ° C. After standing for 30 minutes, the supernatant containing the eluted components was removed to obtain a precipitate. This precipitate was subjected to the above extraction treatment three more times.

To the precipitate obtained above, 30 l of water was added, and the mixture was stirred at 5 ° C. and washed with water. After standing for 30 minutes, the supernatant containing the eluted components was removed to obtain a precipitate. The above-mentioned water washing treatment was repeated three times on this precipitate, and the precipitate was obtained after centrifugation (3,000 rpm).

The obtained precipitate was vacuum-dried and pulverized to 30 mesh or less with a millstone-type pulverizer to obtain 9 kg of allergen-reduced wheat 6. This allergen-reduced wheat 6 was negative when examined by an intradermal reaction of a wheat allergic patient. When the protein fraction of the obtained allergen-reduced wheat 6 was measured by electrophoresis, it was found that the molecular weight was 3
The protein fraction of 10,000 or less has an amount of 250 μg / ml and a molecular weight of 5
The amount of the 10,000-70,000 protein fraction was 100 μg / ml.

Example 7 Instead of using 250 g of sucrose fatty acid ester, 1
The M NaC l solvent solution 50 kg, the aqueous solution prepared in pH9.0 dropwise 5M NaOH solution, except that sodium sulfite was added 250 g, was prepared allergen-reducing wheat 7 in the same manner as in Example 6.

The obtained allergen-reduced wheat 7 was negative when examined by an intradermal reaction of a wheat allergic patient. When the obtained protein fraction of the allergen-reduced wheat 6 was measured by electrophoresis,
The amount of the protein fraction having a molecular weight of 30,000 or less is 100 μg / ml,
The amount of the protein fraction having a molecular weight of 50,000 to 70,000 was 30 μg / ml.

Example 8 Wheat 8 with reduced allergen was produced in the same manner as in Example 6 except that flour (manufactured by Nippon Flour Milling Co., Ltd.) was used instead of strong flour. The obtained allergen-reduced wheat 7
Was negative by an intradermal reaction in wheat allergic patients.

Example 9 1.5 k of the allergen-reduced wheat 6 obtained in Example 6 was used.
g, 3 k of allergen-reduced wheat 8 obtained in Example 8
g, 90 g of salt and 2.65 kg of water were used to produce udon on a noodle making machine. The noodles obtained in this manner are served twice a day to 10 wheat allergy patients (each serving is 250 servings).
g) After ingestion for 14 days, no onset due to ingestion was observed.

In Tables 1 to 12, serum no. 1-7
Is the serum of a patient with wheat allergy; 8-10
It is a control (healthy person) serum. In Table 13
Is No. Nos. 1 to 7 are wheat allergic patients.
8 to 10 are controls (normal persons).

[0059]

[Table 1]

[0060]

[Table 2]

[0061]

[Table 3]

[0062]

[Table 4]

[0063]

[Table 5]

[0064]

[Table 6]

[0065]

[Table 7]

[0066]

[Table 8]

[0067]

[Table 9]

[0068]

[Table 10]

[0069]

[Table 11]

[0070]

[Table 12]

[0071]

[Table 13]

────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kazunori Kikuchi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Hiroshi Sugiyama 2-35 Higashiogu, Arakawa-ku, Tokyo Asahi Inside the Denka Kogyo Co., Ltd. (72) Inventor Hiroshige Kono 7-35, Higashio-ku, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-2-167040 (JP, A) Agricultural Biochemical Chemistry (1991) Vol. 55, No. 2, p. 509-513 (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/015 BIOSIS (DIALOG)

Claims (1)

(57) [Claims] The present invention relates to a method for producing a sucrose fatty acid having an HLB of 13 or more.
Stele, glycerin polymerization degree is 10 or less and fatty acid bond
Polyglycerin fatty acid ester having a number of 3 or less and an enzyme treatment
Has a surfactant activity selected from the group consisting of physiological lecithin
That salt aqueous solution having a surface activity and substance, characterized by removing the component is treated with one or more aqueous salt solution selected from an aqueous salt solution having a salt solution or a reducing action is alkaline, eluting Method for producing allergen-reduced wheat.