JP3062341B2 - Bakery food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION This invention is, contains wheat allergen
Is or reduce not have, a method of manufacturing a suitable base Kari food or its as wheat allergic patients.

[0002]

2. Description of the Related Art Food-related allergy refers to a phenomenon in which when a particular food is eaten, an abnormal hypersensitivity reaction occurs, resulting in pathological symptoms. In addition, protein foods such as soybeans often cause the onset. However, in recent years, it has been pointed out that food allergies caused by cereals such as wheat and rice are rapidly increasing.

[0003] As a method of treating food-related allergies, so-called elimination food therapy, which prohibits or restricts the intake of foods that cause allergies, has been generally used in addition to symptomatic treatment with drugs. Recently, cereals have been treated with enzymes or extracted with aqueous solvents to degrade globulin proteins, which are allergens.
Attempts to remove them have been proposed (for example, see
7040, JP-A-3-297343).

[0004]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies on small antigenic food materials for wheat allergic patients in order to develop a new therapeutic food for wheat allergic patients. As a raw material, swine plasma is a suitable material, and by devising its processing method, without using any wheat protein component, a food that is very similar to bakery food, a typical secondary processed product of flour, is made. They have found that they can do this, and have completed the present invention.

[0005]

Means for Solving the Problems First, the present inventors searched for a food material having a small antigenicity for a wheat allergic patient. (Cited document name) A screening test was performed. Table 1 shows an example of the test results.

[0006]

[Table 1] The numerical values in Table 1 indicate that a plurality of patients (15
) Or the degree of antigenicity of healthy persons (5) to serum was expressed by absorbance at 490 nm.
The smaller the value, the smaller the antigenicity. Table 1
As is clear from this, it was found that swine plasma, cod surimi, cod meat plasma, and the like were food materials with low antigenicity for wheat allergy patients.

[0007] The present inventors make use of pig plasma having low antigenicity as a proteinaceous raw material for the above-mentioned wheat-allergic patients to create foods similar to bakery products such as ordinary cakes, cookies and breads. We examined it as much as possible. That is, the present invention comprises swine plasma and starch, and contains wheat protein.
Bakery food characterized by being substantially free of
Product, and contains swine plasma and starch, and contains wheat protein
Specially manufactured from raw materials that do not contain
A method for producing a bakery food, wherein the bakery food
Specific items include cakes, cookies, bread,
Biscuits and the like can be mentioned.

[0008] The swine plasma used in the present invention is obtained by removing blood cells from fresh swine blood as it is, or after performing purification by dialysis or the like as necessary, and further performing concentration and drying operations as necessary. Can be used. One example of the preparation method is as follows. To fresh pig blood collected immediately after sacrifice, sodium citrate is added at 50 milligrams per milliliter of blood and centrifuged at 2000 xg for 15 minutes. The resulting plasma was added to the ice-nucleated bacterium Xanthomonas campestris I.
NXC-1 cells were isolated from 1 to 10 per milliliter of plasma.
Then, the mixture is allowed to stand at -5 ° C. for 8 to 24 hours to remove the generated ice crystals, concentrate to a solid concentration of 2 to 3 times, and freeze-dry it.

[0009] Another major raw material essential in the present invention is starch, and there is no particular limitation on the origin and type thereof.
Grain starch such as wheat starch, rice starch and corn starch, and underground stem starch such as potato starch, sweet potato starch and tapioca starch can be used.

The method of manufacturing the bakery product of the present invention will be specifically described by taking a cookie as an example as an example.
It is as follows. Raw materials such as swine plasma, starch (for example, wheat starch), fats and oils (for example, hydrogenated coconut oil), sugars such as sugar and water, and if necessary, auxiliary materials such as flavors and coloring agents, are added, and the mixture is kneaded with a cake mixer. Form the dough. The dough is rolled to about 5 mm, punched into an appropriate shape, and baked in an oven.

Another example of the method for producing bread is as follows. In the bread according to the present invention, a network structure is not formed by gluten (one of wheat proteins) that holds carbon dioxide generated by yeast inside as in ordinary bread, and thus a device for preventing carbon dioxide from being dissipated. Need to do. In addition, since the patient also has an allergic reaction to yeast, it is preferable to use baking powder having low antigenicity. One example is salt in pig plasma,
Supplementary materials such as sugar and water are added, and the mixture is whisked with a homogenizer or the like, and then the starch mixed with baking powder is quickly mixed with the foam so that the foam does not separate,
Bake in a microwave oven or oven in a baking mold,
Take measures such as.

[0012]

【Example】

Example 1 Freeze-dried powder of swine plasma, salt (0.54 g), sugar (5
g) and water were blended so that the solid content concentration of the plasma was 5, 10 and 20% by weight, and the total amount of the plasma and water was 60 g, and the specific volume was 1.
Whipped until 3-3. To this was added 30 g of wheat starch in which 2.7 g of baking powder (manufactured by Aikoku Sangyo Co., Ltd.) was uniformly mixed, and the mixture was quickly mixed so that the foam was not separated from the water, and an aluminum cupcake mold (about 6 mm in diameter) was added.
Centimeters and a height of about 5 centimeters) and heated at "high" for 8 minutes with a microwave oven (Toshiba ER-610J).

[0013]

[Table 2] As shown in Table 2, the volume (specific volume) of the bread increased as the porcine plasma solid concentration increased, but the size of the bubbles in the internal phase tended to decrease. From this, the concentration of plasma solids is 10% which is the concentration of pig plasma itself.
% Was determined to be optimal.

Example 2 To fresh swine blood collected immediately after sacrifice, sodium citrate is added at 50 milligrams per milliliter of blood and centrifuged at 2000 xg for 15 minutes. Xanthomonas campestris (Xanthomonas campestris) was added to the obtained plasma.
The cells of INXC-1 were added in an amount of 1 to 1 per milliliter of plasma.
, And left standing at -5 ° C for 8 to 24 hours to remove the generated ice crystals to increase the solid content concentration to 2 times (plasma solids concentration 20%) and 3 times (30%). Concentrated. Using three types of swine plasma which had not been treated (plasma solids concentration: 10%) and subjected to the above freeze concentration, cookies were prepared according to the formulation shown in Table 3 and the following procedure. After mixing hydrogenated coconut oil and sugar, adding wheat starch to this and mixing for 1 minute,
Pig plasma was added and mixing was continued for another 30 seconds.
The resulting dough was stretched to a thickness of 5 millimeters and punched out into a 4 cm diameter disk by a punching die. 1 in advance
It was placed in an oven adjusted to 80 ° C. and baked until a beautiful brown color was obtained. Table 3 summarizes the formulations and the shapes of the products obtained therefrom. The obtained product was subjected to a sensory test of palatability using a panel of 25 persons and a physical property test using a physical property tester (RDP-1500 manufactured by Iino Electric Co., Ltd.).
The sensory evaluation of palatability was evaluated by setting the highest score to 10 and the lowest score to 0 out of 10 samples (see Table 2). Are shown in Table 2.

[0015]

[Table 3] As is clear from Table 3, the cookie prepared by the method of the present invention became firm and hard (the breaking energy increased) as the plasma solid content and the sugar concentration increased. It showed a breaking energy almost equivalent to that of a commercially available cookie (test group 10) as a control, and the palatability was hardly changed.

[0016]

The bakery product prepared according to the present invention does not contain any protein derived from wheat, which causes wheat allergy, and therefore does not cause any allergic symptoms even when administered to a wheat allergy patient. Moreover, it has a texture very similar to a bakery product produced using ordinary flour, and is extremely suitable for use as a diet for wheat allergic patients.

Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/30 A23L 1/30 A

Claims (3)

(57) [Claims] 1. A bakery food product comprising swine plasma and starch, and substantially free of wheat protein. 2. The food according to claim 1, wherein the food is one selected from a cake, a cookie, and a bread. 3. A method for producing a bakery food, comprising producing from a raw material containing swine plasma and starch and substantially not containing wheat protein.