JP2008048658A - Method, cooking appliance and refrigerator each for reducing allergen in grain - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an appliance enabling reduction in allergen in grains through operation easily conducted by anyone at ordinary homes. <P>SOLUTION: The method for reducing allergen in grains comprises employing a heating and cooling means changing temperature environment, pressurizing and decompressing means, and a stimulation generating means giving moderate external stimulation, and imparting the respective means in specific combination to the grains so as to enable reduction in allergen in grains. The cooking appliance is provided with the heating and cooling means exchanging temperature environment for the grains to be stored and the pressurizing and decompressing means, and a stimulation generating means giving moderate external stimulation, and has a function of reducing allergen in food through giving the respective means to the food in specific combination. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for reducing cereal allergens, and a cooking appliance and a refrigerator using the method.

  In recent years, an increase in food allergies has become a serious social problem. According to a 2005 survey by the Ministry of Health, Labor and Welfare, it is clear that 1/3 of the population is allergic, and in particular, 10% of infants develop food allergies. Currently, the main treatment methods for food allergies are the administration of drugs and the elimination of foods that become allergens. However, it is not desirable to eliminate all foods containing allergens in young children at the developmental stage, which may lead to nutritional deficiencies and developmental disorders. Therefore, it is desired to provide a food from which allergen proteins have been removed as much as possible while maintaining nutrients. On the other hand, foods that are consumed repeatedly in large quantities every day are likely to cause food allergens, so the main protein feedstocks such as milk, egg, soybeans, rice, and wheat are the five major allergic foods. Yes. Therefore, the types of allergic foods vary with age, and eggs and milk are overwhelming at an early age, but they are often cured by adults. However, cereals such as rice and wheat, which are staple foods, often develop in adults, and have been shown to increase with age. For patients with serious rice allergies, processed rice from which allergens have been removed for allergic patients is recommended.

  Moreover, since it is highly possible that cereals can be allergens by ingesting daily, it is possible to prevent the development of allergies in the future by ingesting cereals in which proteins that can be allergens are reduced.

For example, according to the conventional technique, since allergen proteins are salt-soluble in cereals and the like from which allergens have been removed, the raw rice is immersed in a salt aqueous solution at 40 to 60 ° C., and the salt-soluble protein in the raw rice By removing lactic acid bacteria-derived protease or aspartic proteinase, the protein in the raw rice, especially the albumin fraction, which is the main component of allergen in rice, can be removed efficiently and with a high removal rate. (See Patent Document 1). There is also a method of selectively extracting albumin and globulin, which are major allergen proteins, by subjecting rice to high pressure treatment (see Patent Document 2). Furthermore, it is efficient in a short time by carrying out (1) treatment with alkaline aqueous solution, (2) treatment with acidic aqueous solution, (3) treatment with proteolytic enzyme, and (4) washing treatment with water in this order on cereals. There is a method for producing allergen-reduced and low-protein grains (see Patent Document 3).
JP 11-009202 A Japanese Patent Application Laid-Open No. 07-354091 JP 2001-33705 A

  However, in the conventional invention, when the rice is processed by proteolytic enzyme treatment, proteins other than allergens may be removed and nutrients may not be maintained, and when the original texture is lost by applying the enzyme treatment In addition, the good scent peculiar to rice disappeared, and the taste was sometimes impaired by adsorption of an unpleasant scent. In addition, these treatments are industrially performed, requiring a high pressure of 50 to 90 MPa, reacting with a specific protease, and so on. Thus, there is a problem that it is not an operation that anyone can easily perform at home. Furthermore, processed rice sold industrially after performing these treatments is generally a very expensive product for daily consumption, which is an economic burden for consumers.

  The present invention solves the above-mentioned conventional problems, and can easily reduce cereal allergens such as rice and wheat in general households where patients suffering from cereal allergies are present. It aims at providing the method and cooking appliance which can process without impairing.

  In order to solve the above-mentioned conventional problems, the method of the present invention is to apply a certain cooling treatment after impregnating moisture into cereals, or after applying a heating treatment, and then subjecting the allergen to a cooling treatment. Reduce. By using this method, the storage cereal is provided with heating and cooling means for changing the temperature environment, pressurization and decompression means, and stimulus generating means for providing an appropriate external stimulus, and each means is specified. It has the function to reduce the allergen of the said food by giving to the said food as a combination of these. It is possible to provide a cooking device that further reduces allergen protein during storage of cereals by adding a pressurization or steam spraying process during cooking.

  An object of the present invention is to provide a method and cooking equipment that can easily reduce allergens of cereals such as rice at home while maintaining the nutrients and taste of the cereals.

  According to the first aspect of the present invention, the protein structure of the food can be changed and the allergen protein can be reduced in molecular weight by including the step of allowing water to penetrate into the food and the step of cooling the food thereafter. Become. If it is partially degraded, allergenicity can be expected to be reduced. In addition, there is no problem even if other proteins are degraded. If it is partially degraded, allergenicity can be expected to be reduced, and in addition, degradation of proteins having functions other than allergen proteins may be accompanied. For example, in the case of brown rice, which is a kind of cereal, the concentration of a kind of phytohormone in the seeds is increased by soaking in water, which is caused by the growth of seed embryos. The germination reaction is promoted by promoting the aging, and further, the cooling process provides a stimulating signal into the living body, the biological defense reaction against low temperature tolerance is promoted, and the protein structure changes and degrades, thereby causing the allergen protein. As a result, the allergen can be reduced.

  In addition, the nutritional value can be increased by increasing γ-aminobutyric acid, which is a kind of amino acid, in the living body. Regarding the cooling treatment, according to experiments conducted by us, in storage at 0 ° C. and −5 ° C., γ-aminobutyric acid increased by 3 to 5 mg / 100 g from before storage, and almost no increase in fatty acid content was observed. There wasn't. At 0 ° C. and −5 ° C., it is considered that an enzyme works due to a biological reaction caused by low-temperature stimulation, free amino acids are increased, and the amount of γ-aminobutyric acid is also increased. Therefore, it is considered that the effectiveness of 0 ° C. to −5 ° C. is high as the temperature at which protein molecular weight reduction can occur. And since the proliferation effect of various germs is low in the temperature range of 0 ° C. to −5 ° C., it is safe without the occurrence of spoilage odor, and it is possible to maintain the taste. In addition, sprouting improves the taste because it provides an easy-to-eat texture.

  The invention according to claim 2 can reduce allergens by including a step of permeating water into the food, a step of heating the food, and a step of cooling the food. is there.

  For example, in the case of brown rice, which is a kind of cereal, the concentration of a kind of plant hormone increases in the seed due to moisture soaking, which promotes the germination reaction by promoting the growth of the seed embryo, and by heating treatment for a certain period of time Further, the germination reaction is promoted by activating the enzyme reaction. The heating treatment is preferably a temperature at which the enzyme reaction near 37 ° C. is activated. However, the temperature range in which the enzyme reaction near 37 ° C. is most active has a high effect of propagation of germs and the like, so that the heating treatment for a certain period of time is appropriately germinated, and the growth of germs and the like is within the edible range. It is desirable that it is up to a state. When the heating treatment for a certain time is completed, a cooling treatment is performed to suppress excessive growth of various germs or the like, or 0 as a temperature at which protein molecular weight reduction can occur while suppressing the growth of various germs. It is possible to reduce allergens more efficiently by performing a cooling treatment while maintaining the temperature at -5 ° C to -5 ° C.

  The invention according to claim 3 includes a step of applying an appropriate external stimulus by the stimulus generating means, together with a step of infiltrating moisture into the food, a step of applying a heating treatment, and a step of applying a cooling treatment. For example, in the case of brown rice, which is a kind of cereal, the concentration of a kind of plant hormone is increased in the seed by soaking in water, which promotes the germination reaction by promoting the growth of seed embryos, and further, by cooling treatment, In a state where the enzyme is activated by a biological reaction due to low-temperature stimulation and free amino acids are increased, in other words, in a state where low molecular weight of the protein is occurring, further, by giving an appropriate external stimulus by the stimulus generating means, Activates the enzyme reaction in the living body. Therefore, the molecular weight of the protein is further reduced, and the allergen can be reduced. In addition, it is characterized by spraying water particles with a fine diameter for external stimulation. For example, in the case of brown rice, water can be supplied by penetrating fine water particles that permeate the cell membrane into the living body. In the case of brown rice, the germination reaction is promoted by the supply of moisture, and γ-aminobutyric acid is increased in the living body, so that the nutritional value can be further increased. Since the oxygen intake necessary for germination of the brown rice itself is improved, it is possible to further promote the germination reaction. As a result, the texture becomes very easy to eat, the protein is also reduced in molecular weight, and allergens can be reduced. Furthermore, when a light irradiation means is used for external stimulation, the wavelength is not particularly limited, but in general, red to yellow light promotes germination, so that low molecular weight of protein is promoted and allergen is reduced. It is possible. In addition, although the wavelength is not particularly limited, for example, it may be possible to reduce the allergen by reducing the protein molecular weight by increasing the enzyme activity by stimulating plant cells by blinking and turning on a wavelength such as blue. It is done. Furthermore, since the blue color has an effect of inhibiting the growth of bacteria, it is effective in terms of hygiene.

  The invention according to claim 4 comprises a step of subjecting the food to a cooling treatment and a step of subjecting the food to a pressurization or decompression treatment. After maintaining the state in which free amino acids increase, that is, the state of low molecular weight of protein occurring, pressure or reduced pressure treatment can further reduce the molecular weight of protein and reduce allergens. It is. In the state where the low molecular weight of the protein has been generated by the cooling process in advance, it is possible to expect a further decrease in the molecular weight of the protein even with a relatively small pressure change. Because it can be realized, it is highly versatile.

  The invention described in claim 5 comprises temperature variable means for changing the temperature environment, pressure variable means for changing the pressure environment, and stimulus generating means for applying an appropriate external stimulus, and any one of claims 1 to 4. A state in which the allergen in the cereal is reduced by using the method described in the item, and the enzyme reaction in the cereal cell is previously activated by the cooling and heating means to reduce the protein to a low molecular weight state. In addition, by changing the pressure, it is possible to expect a further decrease in the molecular weight of the protein even with a relatively small change in pressure, and allergens can be reduced with a simple device. High nature.

  The invention described in claim 6 comprises temperature variable means for changing the temperature environment, pressure variable means for changing the pressure environment, and stimulus generation means for applying an appropriate external stimulus, and any one of claims 1 to 4. In the refrigerator characterized by reducing the cereal allergen using the method described in the paragraph, under the concept of storing in the refrigerator, reducing the protein of the cereal and reducing the allergen Is possible. In other words, it is possible to gradually reduce the molecular weight of cereal proteins according to the storage period, and the intent is that, for example, it is not necessary to accompany a large amount of energy with respect to stimulation by pressure change or stimulation generating means. Because it is considered, it is highly versatile.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a cross-sectional view of a refrigerator that achieves allergen reduction using the method of Embodiment 1 of the present invention. FIG. 2 shows a flowchart of the allergen reduction method in the present embodiment.

  In FIG. 1, the main body 1 is divided into a plurality of heat insulating sections, and has a configuration in which the upper part is a rotary door type and the lower part is a drawer type. From the top, there are a refrigerator room 2, a drawer type switching room 6 provided side by side, an ice making room (not shown), a drawer type vegetable room 4, and a drawer type freezer room 3.

  The refrigerator compartment 2 is normally set at 1 to 5 ° C. with a lower limit of the temperature at which it does not freeze for refrigerated storage, but the user may be able to freely switch the temperature setting depending on the contents. In addition, in order to preserve wine, root vegetables, etc., a slightly higher temperature setting, for example, around 10 ° C. may be set. The switching chamber 6 can change the temperature setting according to the user's setting, and can be changed to a predetermined temperature setting by operating the partial freezing, the refrigeration temperature zone, and the temperature variable means 15 which are the freezing temperature zone to the micro freezing temperature zone. The temperature setting in the switching room is changed by operating a switch (not shown).

  Furthermore, when setting for reducing allergen is performed by operating a switch (not shown), the temperature variable means 15 and the pressure variable means 14 in the switching chamber 6 are operated, or the stimulus generating means 13 is operated. As a result, it is possible to reduce allergens by activating enzymes in cereals and reducing the molecular weight of proteins or destroying protein structures.

  In FIG. 2, STEP 1 indicates a process in which moisture is immersed in the food put in the switching chamber 6 or is immersed by a function of automatically spraying moisture (not shown). The water may be water, but it may contain a salt or a protease in order to lower the molecular weight of the protein. STEP2 is a process of cooling the food that has been put into the switching chamber 6, and the cooling temperature is a temperature at which the protein of the food can be reduced in molecular weight. In this step, since it is possible to slowly reduce the molecular weight of the protein over time, it is possible to modify the food while hygienically storing it. STEP 3 is a process of heating the food put in the switching chamber 6, and the heating temperature is a temperature at which a biological reaction is likely to occur in order to lower the molecular weight of food protein. STEP 4 is a step of applying external stimulation to the food put in the switching chamber 6 by stimulation means. In addition to the steps of STEP 1 to STEP 3, the protein is gradually reduced in molecular weight. To lower the molecular weight. STEP4 may be performed simultaneously with any one of STEP1 to STEP3, or may operate independently. In STEP 5, the pressure variable means 14 changes the protein structure of the food in the switching chamber 6 to reduce the molecular weight or decompose it. STEP5 is an effective technique for reducing the molecular weight of a protein, but may be omitted if the protein is sufficiently reduced in molecular weight by any one of STEP1 to STEP4. Further, when an effect is produced by any of the steps 1 to 4, the treatment may be performed in a short time or by a slight pressure change depending on the effect.

  In addition, an ice making chamber (not shown) is an independent ice storage chamber, and includes an automatic ice making device (not shown) to automatically produce and store ice. Although it is a freezing temperature zone for storing ice, since the purpose is storage of ice, it is possible to set a freezing temperature relatively higher than the freezing temperature zone. The freezer compartment 3 is normally set at −22 to −18 ° C. for frozen storage, but may be set at a low temperature of −30 or −25 ° C., for example, to improve the frozen storage state. The switching chamber 6 is partitioned by a heat insulating material in consideration of heat insulating properties, because the operation of the temperature variable means 15 may cause a thermal effect on the surrounding storage compartment. In addition, since the pressure chamber 14 may be in a reduced pressure or high pressure state due to the pressure varying means 14, the inner wall is made of a material that can withstand these operations. The refrigerator compartment revolving door 7 is provided with a door pocket 34 as a storage space, and a plurality of storage shelves are provided in the cabinet. A storage case 35 partitioned by a resin cover is provided at the bottom of the refrigerator compartment 2.

  About the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  The cereals used in the present invention are various, such as gramineous plants represented by rice, wheat, barley, and leguminous plants such as soybeans, red beans, and broad beans, and are not particularly limited. In the present embodiment, for example, a case where it is applied to brown rice will be described below.

  In order to effectively reduce allergens, as STEP 1, moisture is penetrated into brown rice, a kind of concentration of a plant hormone is increased in the seed, which promotes the germination reaction by promoting the growth of the seed embryo. By performing the operation, the molecular weight of the protein in the brown rice is reduced, and the allergen can be reduced. The means for permeating moisture may humidify the switching chamber 6 by automatically spraying steam to improve the moisture content of the brown rice. By making the vapor particle system fine, moisture may be more effectively permeated into the brown rice. Alternatively, the user may immerse the rice in the manner of sharpening the rice, and the method of immersing is not limited here. The moisture of the steam is basically water, but may be salt or water in which a proteolytic enzyme is dissolved. Moreover, even if it is a state which does not permeate | transmit a water | moisture content, since it is thought that the effect of allergen reduction is expectable slightly, STEP1 may be abbreviate | omitted.

  Then, as STEP 2, a cooling process for a predetermined time is performed by operating the temperature variable means 15. In this case, it is desirable that the cooling temperature is adjusted through the control means 37 in a temperature range from −5 ° C. to 15 ° C. in which an enzyme reaction occurs in the living body of brown rice put into the switching chamber 6. Thereby, the inside of the switching chamber 6 suppresses the propagation of various bacteria, and although it is a sanitary environment, it is possible to reduce the molecular weight of the protein and reduce the allergen by activating the endogenous enzyme. The cooling method by the temperature varying means 15 may be performed by damper control using a refrigerator cooling system (not shown) in the first embodiment. Alternatively, a Peltier element may be used, and there is no particular limitation here. By using the temperature variable means 15 as a cooling means, it becomes possible to suppress the decay of brown rice in the switching chamber 6, so that the temperature variable means 15 is operated over a long period of time, the protein is reduced in molecular weight, and the allergen is reduced. It is possible to reduce. That is, the refrigerator according to the first embodiment is an apparatus for storing food, and can reduce brown rice allergens little by little while storing.

  However, if it is desired to reduce allergens in a short time, it is desirable to heat the temperature variable means 15 as STEP3. That is, the temperature variable means 15 is adjusted through the control means 37 to a temperature zone in which the enzyme reaction is most activated around 37 ° C., thereby reducing the protein in the living body and reducing the allergen. The heating method by the temperature varying means 15 is not particularly limited here, but a Peltier element, a heater, IH, microwave, or the like may be used. The temperature range around 37 ° C is the optimum temperature range for enzyme reactions, but at the same time, it is also suitable for the growth of germs and molds. Not desirable. Therefore, by inputting a heating processing time in accordance with the allergen reduction level to the control means 37 in advance, when the predetermined time has passed, the temperature changing means 15 performs the cooling process, and the switching chamber 6 has a temperature of 10 degrees. It is desirable to control in the following temperature range. Or after heating further and making food dry and wet, you may give a cooling process.

  Furthermore, in addition to the processing by the temperature variable means 15, in STEP4, the stimulating means 13 is operated to further reduce the molecular weight of the protein by further activating the in vivo enzyme reaction, thereby reducing the allergen. This is considered effective. Although the stimulus generating means 13 is not particularly limited here, for example, in the case of light irradiation, red to yellow light generally promotes germination, and green and far-red light inhibit germination. It is thought that by promoting the reduction of allergen due to protein molecular weight reduction, it is desirable to adjust the optimal wavelength through the control means 37 and irradiate the switching chamber 6. Further, when at least one light source of light irradiation includes an ultraviolet region in the range of 280 nm to 400 nm, the light source suppresses the growth of bacteria attached to the wall surface in the switching chamber 6 and preserves brown rice. Performance is improved. Furthermore, when it is desired to suppress the growth of bacteria attached to the wall surface and improve the storage performance, it is possible to increase the number of light sources including the ultraviolet region in the range of 280 nm to 400 nm, so that germination reaction can be performed in a more hygienic environment. It is possible to promote. The type, wavelength, and number of light sources are not particularly limited. However, in a light source that is used in a storage space having a relatively small internal volume, such as the switching chamber 6, the temperature in the storage space increases due to heat generated by the lamp, and the short distance. There is concern about the deterioration of materials such as resin used in the storage space due to the irradiation of light. Therefore, it is desirable to use an LED that hardly generates heat from the lamp itself and is excellent in terms of running cost and durability.

  Light irradiation means was used as a stimulating means to promote allergen reduction by lowering the protein molecular weight, but the biological reaction was activated by controlling the light irradiation amount in the negative direction or by reducing the light irradiation to zero, It is also possible to suppress the reaction. Such input of the stimulating means 13 and the input of the control means are performed by a program to the control means 37 set in advance. In addition, although the installation place of the light source of the stimulation means 13 in the switching chamber 6 is not particularly limited, it is preferable that the light source is not directly stimulated by the user's eyeball when the user opens the switching chamber 6. . Alternatively, the user's eyeball may not be directly stimulated by attaching a cover to the light source.

  The material of the cover of the light source is not limited. For example, the color of light may be adjusted by using only one light source using a material of a type that can change the wavelength. Furthermore, the installation of a plurality of light sources in the same section is not limited to one place, and individual light sources may be installed in different places in the same section.

  In addition, when spraying water particles with a fine diameter as the stimulus generating means 13, the immersion of the water particles in the living body of brown rice activates the germ enzyme to promote the germination reaction, thereby reducing the protein molecular weight. As a result, allergens are reduced. In addition, brown rice has traditionally been said to be "difficult to cook", "has a unique smell", and "digestion is bad", and many people dislike it, but because the internal structure and components change due to germination, it has a soft texture. In addition, the unique smell is suppressed, digestion and absorption are improved, and the production of γ-aminobutyric acid is promoted and the nutritional value is increased. Furthermore, the fine water particles having a fine diameter which are sprayed from the stimulus generating means 13 are weakly acidic water and have an oxidizing ability. Therefore, the growth of bacteria and molds adhering to the surface of cereals is suppressed by their oxidizing power. Usually, the addition of moisture makes it easier for bacteria and fungi to grow on the surface of brown rice, but by spraying fine water particles with this antibacterial activity, allergens are reduced while further hygiene and further nutrition Ingredients can also be increased.

  On the other hand, as the method for changing the protein structure of the cereal most effectively, it is desirable to operate the pressure variable means 14 as STEP5. In both the pressure treatment and the pressure reduction treatment, the protein is reduced in molecular weight by the variable pressure treatment, and the effect of reducing the allergen occurs. In the present embodiment, the pressure change level of the pressure variable means 14 is very high for those in which the allergen is reduced in advance in the switching chamber 6 by operating the temperature variable means 15 and the stimulus generating means 13. Even a slight effect can be expected. Therefore, since the structure of the switching chamber 6 can withstand even a relatively simple one, the versatility is high. By using the pressure varying means 14, it is possible to reduce the allergen more effectively, and it is possible to give a further sense of security to the user. The pressure change level of the pressure variable means 14 is not particularly limited here, but is set in consideration of the balance between the change level of the protein structure and factors of taste such as texture, and is controlled by the control means 37.

  As described above, in this embodiment, any one of the temperature variable means 15 that changes the temperature environment, the pressure variable means 14 that changes the pressure environment, and the stimulus generation means 13 that gives an appropriate external stimulus is provided. Low-molecular weight protein by activating biological enzyme activity in cereals while preserving in refrigeration by infiltrating moisture into cereals and then performing cooling treatment and heating treatment for a predetermined time. It is possible to reduce allergens by reducing the number of allergens and reducing the allergens by an operation that can be easily performed at home while maintaining the deliciousness of the grains. In addition to the variable temperature, it is possible to improve the allergen reduction effect by operating the stimulus generating means 13 and the pressure variable means 14. That is, it is possible to reduce cereal allergens during storage in a refrigerator, making it possible to easily produce cereals with reduced allergens at home, and to provide safe cereals to users.

  In addition, you may cook the brown rice which reduced allergen while preserve | saving it by operating the temperature variable means 15 or the pressure variable means 14 in the switching chamber 6. FIG. Moreover, such a switching room 6 constitutes one section of the refrigerator, and is not particularly specified in terms of the positional relationship with other storage rooms. The switching chamber 6 may be another storage room such as the refrigerator compartment 2 or the vegetable compartment 4.

  In addition, by reducing the allergen by the method of the present embodiment, the possibility of developing an allergy when the patient eats is reduced, but by having a detection means for detecting the concentration or presence of allergen protein, If it is possible to determine the level of allergen, it is possible to provide a safer food.

  In this embodiment, the cooking appliance is a household refrigerator and the target grain is brown rice. However, the present invention is not limited to this embodiment, and other cold storage used in the distribution process of food and crops. It shall be applicable to many uses such as cars, commercial refrigerators, agricultural storage, rice cookers, and microwave ovens.

(Embodiment 2)
FIG. 3 shows a cross-sectional view of a cooking appliance that achieves allergen reduction in Embodiment 2 of the present invention. FIG. 4 shows a flowchart of the allergen reduction method in the present embodiment.

  In FIG. 3, a pot 52 is for putting cereals, and the pot 52 is heated from the bottom by the temperature variable means 15. The temperature variable means is the process of maintaining the temperature at which the enzyme activity of cereals works most effectively and the step of cooking, cooling to stop the enzyme reaction by cooling, or to increase the enzyme activity by cooling, heating, etc. Is configured to be freely controllable. The pressure varying means 14 is provided in the lid 51 portion, and is provided with a steam hole 53, and the lid 51 is provided with a steam cylinder 54 that communicates the outside air with the steam hole 53. Although the stimulus generation means 13 is illustrated in the lid 51 portion, it is not particularly limited. The menu selection means (not shown) is configured to select an arbitrary rice cooking course from a plurality of rice cooking courses, and the control means (not shown) depends on the contents of the menu selected by the menu selection means. The pressure variable means 14 and the stimulus generating means 13 are configured to be driven and controlled.

  About the cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  The cereals used in the present invention are various, such as gramineous plants represented by rice, wheat, barley, and leguminous plants such as soybeans, red beans, and broad beans, and are not particularly limited. In the present embodiment, for example, a case where it is applied to brown rice will be described below. First, brown rice is put in the pan 52 and the main body 50 is set in a predetermined state. When an operation start operation for allergen reduction is performed by the activation means provided in the operation display unit, an allergen reduction step set in advance in the control means is performed. That is, in the allergen reduction step, the pressure variable means 14, the stimulus generating means 13, and the temperature variable means 15 are operated to decompose and lower the protein and reduce the allergen. As for the allergen reduction process, when it is desired to perform the allergen reduction process in a short time, it is considered to be most effective to operate the pressure variable means 14 and perform the high pressure process for a predetermined time. In this case, it is desirable to use a pressure resistant member for the main body 50.

  Alternatively, as shown in FIG. 4, brown rice that has been soaked in STEP 1 is maintained as a STEP 2 at a temperature of about 37 ° C. where the temperature variable means 15 is activated for enzyme reaction. Allergens are reduced due to degradation and molecular weight reduction.

  After that, as STEP3, the pressure variable means 14 may be operated at a low pressure level, but as STEP4, the rice cooking and steaming process is performed while the pressure variable means 14 is operated, and the cooking process is performed while reducing the allergen. .

  Furthermore, by using the stimulus generating means 13 in the water immersion process, protein degradation and low molecular weight occur, and effects such as reduction of allergen and increase in sweetness are produced. Moreover, by generating steam, it is possible to generate steam of 100 degrees or more in the pot 52, and it is possible to effectively reduce the molecular weight of proteins and reduce allergens.

  As described above, in the present embodiment, the temperature variable means 15, the pressure variable means 14, and the stimulus generating means 13 are configured to drive and control, so that cooking can be performed while reducing allergens. This makes it easy to produce grains with reduced allergens, and it can also be used as a cooking device to prevent allergy development.

(Embodiment 3)
FIG. 5 is a cross-sectional configuration diagram of the cooking appliance according to Embodiment 3 of the present invention as seen from the front. FIG. 6 shows a flowchart of the allergen reduction method in the present embodiment.

  In FIG. 5, a microwave radiation means (not shown) and a microwave space 61 are provided on the left wall surface, the right wall surface, the bottom wall surface, the upper wall surface, the back wall surface, and the heating chamber, which are boundary surfaces of a metal material that can confine microwaves. It is comprised with the opening-and-closing door which has a punching board which can be seen through. Moreover, the main body 60 is provided with stimulus generating means 13 such as steam, and the configuration thereof is as follows. A water storage section (not shown), a water supply means (not shown) for feeding water from the water storage section, and a water supply pipe (not shown) are housed outside the left side of the microwave space 60. Further, below the evaporation part formed by drawing the metal plate into a concave shape, a heating means which is a part of the temperature variable means 15 for heating the water poured into the evaporation part is arranged, and thereby water is supplied. It is evaporated to generate steam. The menu selection means can select an arbitrary cooking course from a plurality of cooking courses, and the control means can change the temperature variable means 15 or the pressure variable means depending on the contents of the menu selected by the menu selection means. 14 and the stimulus generating means 13 are configured to be driven and controlled.

  About the cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  The cereals used in the present invention are various, such as gramineous plants represented by rice, wheat, barley, and leguminous plants such as soybeans, red beans, and broad beans, and are not particularly limited. In the present embodiment, for example, a case where it is applied to brown rice will be described below. First, brown rice is put in a microwave container and set in a predetermined state of the main body 60. In this case, the brown rice may be previously submerged or may not be submerged. When an operation start operation for allergen reduction is performed by the activation means provided in the operation display unit, an allergen reduction step set in advance in the control means is performed. In the allergen reduction step, the pressure variable means 14, the stimulus generation means 13, and the temperature variable means 15 are operated to decompose and lower the protein and reduce the allergen.

  As STEP 1, steam is sprayed as the stimulus generating means 13 and at the same time by heating with microwaves, the cereals are heated uniformly and a water immersion effect occurs, so that the protein is efficiently reduced in molecular weight and allergens are Is reduced.

  As for the allergen reduction process, when it is desired to perform the allergen reduction process in a short time, it is considered to be most effective as STEP2 to operate the pressure variable means 14 and perform the high pressure process for a certain time. Then, it becomes possible to eat brown rice by which allergen reduction was performed by performing a water immersion, rice cooking, and a steaming process as STEP3, and performing a cooking process.

  In this case, it is desirable to use a pressure resistant member for the main body 60. By maintaining the temperature of the submerged brown rice at a temperature of about 37 degrees C. for activating the enzyme reaction for a predetermined time, the brown rice germinates, and protein degradation and low molecular weight occur, thereby reducing allergens. Turn into. Then, although the pressure level may be small, by performing the rice cooking process while operating the pressure variable means 14, further allergen reduction can be expected. Furthermore, by using the stimulus generating means 13 in the water immersion process, protein degradation and low molecular weight occur, and effects such as reduction of allergen and increase in sweetness are produced.

  As described above, in the present embodiment, the temperature variable means 15, the pressure variable means 14, and the stimulus generating means 13 are configured to drive and control, so that cooking can be performed while reducing allergens. This makes it easy to produce grains with reduced allergens, and it can also be used as a cooking device to prevent allergy development.

  As described above, the cooking device according to the present invention is intended to reduce cereal allergens, and in addition to household cooking devices and storage, containers for distribution of agricultural products, commercial devices, and agricultural storage It can also be applied to many applications such as storage and medical equipment.

The longitudinal cross-sectional view of the refrigerator in Embodiment 1 of this invention Flowchart of the allergen reduction method in Embodiment 1 of the present invention Sectional drawing of the cooking appliance in Embodiment 2 of this invention Flowchart of the allergen reduction method in Embodiment 2 of the present invention Sectional block diagram which looked at the cooking appliance in Embodiment 3 of this invention from the front Flowchart of the allergen reduction method in Embodiment 3 of the present invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Refrigerator main body 6 Switching chamber 13 Stimulation generating means 14 Pressure variable means 15 Temperature variable means 37 Control means 50 Cooking equipment main body 51 Lid 52 Pan 53 Steam hole 54 Steam pipe 60 Cooking equipment main body 61 Microwave space

Claims (6)

  A method for reducing grain allergens by providing a step of allowing water to penetrate into food and a step of cooling the food thereafter.   The method according to claim 1, wherein the method comprises reducing the allergen by providing a step of allowing moisture to permeate the food, a step of heating the food, and a step of cooling.   Reducing the allergen by providing a step of impregnating the food with moisture, a step of applying a heating treatment, and a step of applying a cooling treatment, and a step of applying an appropriate external stimulus by means of generating a stimulus. 3. A method according to claim 1 or 2, characterized in that   The method according to any one of claims 1 to 3, wherein the allergen is reduced by providing a cooling treatment to the food and a subsequent pressurization or decompression treatment.   5. The apparatus according to claim 1, comprising any one of a temperature variable unit that changes a temperature environment, a pressure variable unit that changes a pressure environment, and a stimulus generation unit that gives an appropriate external stimulus. A cooking device characterized in that the method uses a method to reduce cereal allergens.   5. The apparatus according to claim 1, comprising any one of a temperature variable unit that changes a temperature environment, a pressure variable unit that changes a pressure environment, and a stimulus generation unit that gives an appropriate external stimulus. A refrigerator characterized by using the method to reduce cereal allergens.

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