JP3064566B2 - Method for producing allergen-reduced wheat preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an allergen-reduced wheat preparation. More specifically, the present invention relates to a method for producing an allergen-reduced wheat preparation that can be used as food by patients who have an allergic reaction to wheat.

[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.
%, Especially in children, the incidence of food allergy as a cause of bronchial asthma, atopic dermatitis, etc. is high. Food allergies generally involve milk,
It is said that protein foods such as eggs and soybeans are often the cause, but in recent years, allergies due to grains such as rice and wheat have been increasing (for example, Soichi Arai et al., Pediatrics,
Vol. 22, 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, research on components (allergens) that cause food allergy 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
E, Vol 55, No. 3, 781-783 (199
Although described in 0), wheat could not be treated like rice.

Accordingly, the present invention provides a wheat with reduced allergen, a method for producing the same, that is, mixing and stirring an appropriate salt aqueous solution and wheat, and then separating the aqueous solution soluble portion of the salt by an appropriate method. Japanese Patent Application No. 2-99562 has filed an application for a method of removing and a processed food containing the same.

[0007]

Problems to be Solved by the Invention Japanese Patent Application No. 2-99562
In No. 2, in order to remove allergens from wheat, a suitable salt solution and wheat are mixed and stirred, and components soluble in the salt solution are separated and removed by decantation, centrifugation and the like. However, in order to separate solid and liquid by decantation, it takes a long time for sedimentation of the solid, and since the solid and liquid are not sufficiently separated, the degree of extraction of wheat allergen decreases.

Further, a batch type centrifugal separator 700
G, when the solid-liquid separation was performed for 10 minutes or more, there was a problem that the viscosity of the wheat was increased and the subsequent workability was hindered. Therefore, an object of the present invention is to provide a highly effective allergen-reduced wheat preparation which can increase the degree of allergen removal and provide an easy removal method so that severely ill patients who have an allergic reaction due to wheat can be used as food. The product is easy to manufacture.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies on the above problems, and as a result, added a salt aqueous solution to wheat,
And a component soluble in an aqueous salt solution, the allergen-reducing wheat fraction of the solution insoluble, the continuous solid-liquid separator, the wheat fraction
It has been found that the above-described problems can be solved by separating the components soluble in the aqueous salt solution under conditions that the retention time in the separator does not exceed 10 minutes .

That is, the present invention relates to a method for preparing wheat in a sufficient amount (3 to 20).
Of the following salt solution, and the mixture is added at room temperature or lower, preferably 1
1 minute to 8 hours at a temperature of 0 ° C. or less, preferably 10 minutes
After stirring for 1 minute to 1 hour, using a continuous solid-liquid separator, a salt aqueous solution insoluble wheat fraction, such as a protein or polysaccharide fraction, which is insoluble in the salt aqueous solution, and a component soluble in the salt aqueous solution eluted are separated. Then, allergen-reduced wheat is obtained by removing components soluble in the aqueous salt solution.

The continuous solid-liquid separator used in the present invention is preferably a machine having a centrifugal force of at least 700 G, more preferably a centrifugal force of 1500 G or more. In the present invention, the treatment by the continuous solid-liquid separator is preferably performed until the suspended substance in the supernatant of the separated liquid becomes 2.0 mg / ml or less. The measurement of the suspended substance was performed according to the method of a factory drainage test method (JIS K0102-1986) of Japanese Industrial Standards (JIS).

[0012] In the present invention, the time during which the salt aqueous solution insoluble wheat fraction stays in the rotor of the continuous solid-liquid separator is also important. The residence time of the salt solution insoluble wheat fraction is 1
If the time exceeds 0 minutes, gluten and wheat starch will be separated, and gluten will bind to each other, and the bound gluten will have viscosity. Therefore, the continuous solid-liquid separator used in the present invention desirably has a retention time of the salt aqueous solution-insoluble wheat fraction in the centrifuge not exceeding 10 minutes, and more desirably not exceeding 5 minutes.

Further, it is preferable that the continuous solid-liquid separator used in the present invention has a mechanism for continuously discharging the solid separated from the liquid portion. As described above, the type of continuous solid-liquid separator used in the present invention is not limited as long as it satisfies the above conditions, but a continuous decanter-type solid-liquid separator is more preferable.

As the wheat raw material used in the present invention, commercially available wheat flour such as unmilled wheat and strong flour, medium flour, soft flour, durum flour and wheat gluten can be used as they are.
In addition, any mixture of the flour and a mixture containing at least 50% or more of the flour can be used. Salt aqueous solution used in the present invention, sodium, potassium, calcium, chlorides such as magnesium,
Aqueous solutions of sulfates, carbonates, acetates, citrates, phosphates and the like;
%, Preferably an aqueous solution of sodium chloride, potassium chloride, calcium chloride, magnesium chloride, sodium sulfate, sodium carbonate, sodium hydrogen carbonate, sodium acetate, sodium citrate, sodium hydrogen phosphate, and the like. Most preferred is an aqueous sodium chloride solution.

[0015] 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 aqueous salt solution may contain a surfactant, a reducing agent, and the like, if necessary. The allergen-reduced wheat preparation of the present invention obtained above has a molecular weight of 3
It is obtained by removing or reducing proteins having a molecular weight of 10,000 or less, and proteins having a molecular weight of 50,000 to 70,000.

Specifically, when 1 ml of the allergen-reduced wheat preparation is mixed with 10 ml of a 1M NaCl solution and stirred at room temperature for 30 minutes, the concentration of the protein having a molecular weight of 30,000 or less contained in the supernatant is 500 μg. / Ml or less, preferably 2
It is preferably at most 00 μg / ml, more preferably at most 50 μg / ml. Further, the concentration of a protein having a molecular weight of 50,000 to 70,000 contained in the supernatant is 100%.
It is preferably not more than μg / ml, preferably not more than 80 μg / ml, more preferably not more than 60 μg / ml.

The allergen-reduced wheat preparation of the present invention obtained from the above can be used as it is depending on the use,
Alternatively, it is dried, powdered or granulated for use. The drying method may be any method as long as it is used for drying food, for example, spraying, vacuum, hot air, freezing,
Sunshine, electromagnetic waves, or a drying method combining these, and the like.

The powdering or granulating method may be an ordinary method, and examples thereof include a roll method, a mortar method, and an impact method. Allergen-reduced wheat preparations obtained according to the present invention are bread, biscuits, crackers, bakery products such as cookies and baked goods, western confectionery such as cakes, udon, Chinese noodles, pasta, noodle products such as buckwheat,
It can be used for cooking products and other exactly the same uses as commercially available flour, and there are no restrictions on processed food ingredients.

Surprisingly, bread using the allergen-reduced wheat preparation produced according to the present invention had a good texture and a large volume. Also, in the case of udon, there was a waist and a smooth udon was produced.

[0021]

EXAMPLE 50 l of a 500 mM NaCl solution was added to 10 kg of wheat flour (product name: Eagle, manufactured by Nippon Flour Milling Co., Ltd.), and the mixture was stirred for 1 hour at 8 ° C., and then separated using a decanter-type continuous centrifuge. The liquid suspension was subjected to solid-liquid separation until the suspended substance in the supernatant of the liquid became 2.0 mg / ml or less (conditions, rotation speed: 3000 G, relative rotation difference: 20 rpm) to obtain a salt aqueous solution-insoluble wheat fraction.

The obtained salt-insoluble wheat fraction was added with 40 l
Was added and stirred for 1 hour at 8 ° C., followed by solid-liquid separation again using a decanter-type continuous centrifuge (same as above). This operation was repeated three times. Further, the solid obtained was added with 40 l of tap water and added
After stirring at 8 ° C. for a time, solid-liquid separation was again performed using a decanter-type continuous centrifuge (same as above), and desalting was performed.

Approximately 14 kg of the desalted wheat fraction obtained above
Was dried using a vacuum dryer to obtain about 7 kg of an allergen-reduced wheat preparation. To 10 g of the obtained allergen-reduced wheat preparation, 50 ml of a 1 M NaCl solution was added, and the mixture was stirred at room temperature for 1 hour, and then centrifuged (1000 G × 1).
0 minutes), the protein content of the soluble salt solution of the allergen-reduced wheat preparation obtained was 0.06 mg / m
l.

Using the obtained allergen-reduced wheat preparation, the following intradermal reaction was examined for a wheat allergic patient and found to be negative. In addition, to seven wheat allergy patients,
When udon produced using the above allergen-reduced wheat preparation was ingested twice a day for 14 days, no onset due to ingestion was observed. (Inspection Method by Intradermal Reaction) A patient with wheat allergy was placed in a prone position, the entire arm was disinfected with alcohol cotton, air-dried, and an antigen solution and a control were dropped one by one.

As an antigen solution, 50 ml of a 1 M NaCl solution was added to 10 g of the allergen-reduced wheat preparation, and the mixture was stirred at room temperature for 1 hour, and then centrifuged (1000 G × 1).
0 min) and the resulting supernatant was used. As a control, a 1 M NaCl solution containing 50% glycerin was used. 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 was made by the method of Sheldon JM, et al. (A manual of clinical Allergy 159 WBSaunders
According to Company Philadelphia and London, 1967), if the same as the control, negative (-), redness is observed but the diameter is 21 mm or less (+), redness of 21 mm or more is present but no wheal (++), redness If both wheals were observed, the score was (++).

[0026]

According to the present invention, the degree of allergen removal is increased,
Moreover, since it can be easily produced from commercially available flour or the like, it brings great benefits to patients with cereal allergy such as wheat.

Continuing on the front page (72) Inventor Takashi Suzuki 7-35 Higashio Higashio, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Hiroshi Sugiyama 7-35 Higashiogu, Arakawa-ku, Tokyo 7-35 Asahi Denka Kogyo Stock In-company (72) Inventor Hiroshige Kono 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-2-167040 (JP, A) (58) Fields investigated ( Int.Cl. ⁷ , DB name) A23L 1/10 A23L 1/015 BIOSIS (DIALOG)

Claims (1)

(57) [Claims] 1. An aqueous salt solution is added to wheat, and a component soluble in the aqueous salt solution and an allergen-reduced wheat fraction insoluble in the aqueous solution are separated by a continuous solid-liquid separator into a wheat fraction separator.
A method for producing an allergen-reduced wheat preparation, characterized in that the residence time is separated under a condition not exceeding 10 minutes to remove components soluble in an aqueous salt solution.