JP3064567B2 - Method of producing allergen reduced wheat preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a process for the preparation of a wheat preparation with reduced allergens. 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 exhibits 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
EVol 55, no. 3, 781-783 (1990)
But did not treat wheat 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
JP-A No. 11-131131 discloses that after treatment with an aqueous salt solution, components soluble in the aqueous salt solution are separated and removed by an appropriate method, and the resulting wheat salt fraction insoluble in an aqueous salt solution is dried by a conventional method. As a conventional drying method, heating drying such as sunlight, air blowing, spraying, and direct fire, and vacuum drying such as freezing and heating are mentioned.

However, solar drying and blast drying are not practical for treating a large amount of wheat because drying takes time and a large space is required. In the spray drying, when the salt-water-insoluble wheat was sprayed from the nozzle, gluten of wheat adhered to the nozzle and hindered the spraying, so that sufficient drying could not be performed. In the open flame drying, the method of applying heat tends to be non-uniform, and the quality is likely to be deteriorated due to browning of wheat.

Freeze drying requires a freezing operation once.
The operation was complicated, the scale-up was difficult, and the heating and drying tended to be uneven in heat, and the quality was likely to deteriorate due to browning of wheat. Conventional drying methods include heating, drying, freezing,
In vacuum drying such as heating, the operation is not practical,
A homogeneous allergen-reduced wheat preparation was not obtained.

[0010] Accordingly, an object of the present invention is to provide a food which can be used as a food by a patient who has an allergic reaction due to wheat by sufficiently removing allergens and performing a practical and easy drying treatment. It is to provide a method for producing an effective allergen-reduced wheat preparation.

[0011]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventors treated wheat with a salt solution to remove components soluble in the salt solution, and then obtained the solution.
Liquid-insoluble allergen-reduced wheat fraction was vacuumed to 100 mm
It has been found that the above problems can be solved by heating at 30 to 100 ° C. while stirring at a rotation speed of 20 rpm or more under reduced pressure of not more than Hg and drying.

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, decantation, centrifugation,
After removing components soluble in the salt aqueous solution eluted by solid-liquid separation using a continuous solid-liquid separator, the resulting salt aqueous solution-insoluble wheat fraction is heated under reduced pressure with stirring and dried. Things.

The reduced pressure in the present invention means a degree of vacuum of 100 mm
Hg or less, preferably 50 mmHg or less. The stirring in the present invention refers to a rotation of 20 rpm or more, and preferably a rotation of 20 or more in rotation and 5 rpm or more in revolution. The kind of stirring blade used in the present invention is not limited as long as wheat can be reduced to a small grain of 10 mm or less by the above stirring.

Further, the heating in the present invention means 30 ° C. to 1 ° C.
Refers to heating at a temperature of 00 ° C., preferably
Heating at a temperature of 50 ° C to 70 ° C. It is preferable that the above-described operations of reduced pressure, stirring, and heating are performed simultaneously. In the present invention, the drying is performed so that the water content of the salt aqueous solution-insoluble wheat fraction obtained by the above operation is 20% or less, more preferably 15% or less.
It is to remove water.

[0015] The drying method in the present invention is preferably performed by a vacuum stirring type dryer. When the salt-insoluble wheat fraction is dried by a vacuum stirring dryer until its water content becomes 20% or less, the obtained allergen-reduced wheat preparation also becomes granular with a diameter of 10 mm or less. However, it can be used as a raw material of the food as it is, and the operation becomes easy even when pulverizing.

As the wheat raw material used in the present invention, wheat before grinding or commercially available flour such as strong flour, medium flour, flour flour, durum flour, and wheat gluten can be used as they are. Any mixture containing 50% or more can be used. As the aqueous solution of the salt used in the present invention, sodium, potassium, calcium,
Examples include aqueous solutions of chlorides, sulfates, carbonates, acetates, citrates, phosphates and the like of magnesium and the like. An aqueous solution containing at least 50% or more of an aqueous solution of these salts, preferably 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, and an aqueous sodium chloride solution is most preferred.

[0017] 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. In addition, in the salt aqueous solution,
A surfactant, a reducing agent, and the like can be included as necessary.

In the present invention, the removal of the components soluble in the aqueous salt solution may be carried out by a solid-liquid separation treatment such as decantation or centrifugation, and it is particularly preferable to use a decanter-type continuous centrifuge. The solid-liquid separation is preferably performed until the suspended substance in the separated liquid supernatant becomes 2.0 mg / ml or less. The suspended solids are measured according to the Japanese Industrial Standards (JIS) factory wastewater test method (JIS K0102).
-1986).

The allergen-reduced wheat preparation obtained according to the present invention is obtained by removing or reducing proteins having a molecular weight of 30,000 or less, and further proteins having a molecular weight of 50,000 to 70,000. Specifically, when 10 ml of a 1 M NaCl solution is added to 1 g of the allergen-reduced wheat preparation and stirred for 30 minutes at room temperature, the concentration of a protein having a molecular weight of 30,000 or less contained in the supernatant is 500 μg / ml or less. , Preferably 20
It is preferably 0 μg / ml or less, more preferably 50 μg / ml or less.

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. The allergen-reduced wheat preparation of the present invention obtained from the above is used as it is, or further powdered or granulated, depending on the use.

The drying method may be any method used for drying foods, and is the same as described above.
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 preparation obtained by the present invention, bread, biscuits, crackers, bakery products such as cookies and baked goods, Western confectionery such as cakes,
It can be used for noodle products such as udon, Chinese noodles, pasta, buckwheat, etc., cooking products, and other exactly the same uses as commercially available flour, and there is no restriction 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. Next, the effects of the present invention will be described with reference to examples.

[0023]

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

The obtained salt-insoluble wheat fraction was dissolved in 40 l
Was added and stirred for 1 hour at 8 ° C., followed by solid-liquid separation in the same manner as described above. further,
This operation was repeated three times. Furthermore, the obtained insoluble wheat fraction insoluble in the reprocessed salt was added with 40 l of tap water, stirred at 8 ° C. for 1 hour, then solid-liquid separated again as described above, and desalted.

15 kg of the desalted wheat fraction obtained above is
In a stirring type vacuum heating type dryer, at a degree of vacuum of 50 mmHg, while passing warm water of 60 ° C. through the jacket,
Rotate the stirrer (rotation: 30 rpm, revolution 10 rp)
m.) and dried for 3 hours. By this operation, about 7 kg of a dried flour (water content: 12%) subjected to an allergen reduction treatment was obtained.

The obtained allergen reduced wheat preparation 1
To 0 g, 50 ml of a 1 M NaCl solution was added, and the mixture was stirred at room temperature for 1 hour, followed by centrifugation (1000 G × 10 minutes) to measure the protein content of the salt aqueous solution-soluble fraction of the allergen-reduced wheat preparation. As a result, it was 0.06 mg / ml.
Using the obtained allergen-reduced wheat preparation, allergic patients were tested negative for the following allergic reactions by the following intradermal reaction.

[0027] In addition, udon produced using the above allergen-reduced wheat preparation was added to 7 wheat allergic patients for 1 day.
When ingested two meals a day for 14 days, no particular onset due to the 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 obtained 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 (++).

[0029]

EFFECT OF THE INVENTION The allergen-reduced wheat preparation obtained by the present invention can be easily produced from commercially available wheat flour and the like, and a homogeneous allergen-reduced wheat preparation can be supplied. It has great benefits for allergy sufferers.

────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Takashi Suzuki 7-35 Higashi Oku, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Hiroshi Sugiyama 2-35 Higashi Oku, Arakawa-ku, Tokyo Asahi 2-35 Inside the Denka Kogyo Co., Ltd. (72) Inventor Hiroshige Kono 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-2-167040 (JP, A) Japanese Patent Publication Sho34 -9977 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/015 BIOSIS (DIALOG)

Claims (1)

(57) [Claims] After treating wheat with an aqueous salt solution to remove components soluble in the aqueous salt solution, the obtained insoluble allergen-reduced wheat fraction is subjected to a reduced pressure of 100 mmHg or less under reduced pressure.
A method for producing an allergen-reduced wheat preparation, comprising heating at 30 to 100 ° C. while stirring at a rotation speed of 20 rpm or more and drying.