JP3064569B2 - Method for producing allergen reduced cereal preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing an allergen-reduced cereal preparation. More specifically, the present invention relates to a method for producing an allergen-reduced cereal preparation which can be used as food by severely ill patients who have an allergic reaction to cereals and which has significantly reduced allergen protein content.

[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.
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. However, in recent years, allergies due to grains such as rice and wheat have been increasing (for example, Arai Sogo). 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)
However, cereals other than rice, such as wheat, could not be treated in the same way as rice.

From the above, the present inventors have filed a Japanese Patent Application No. 2-99562 for wheat. This is a method of reducing the allergen of wheat, a method of producing the same, that is, a method of mixing and stirring an appropriate salt aqueous solution and wheat, and then separating and removing an aqueous solution soluble portion of the salt by an appropriate method. It is about processed food including.

[0007]

However, Japanese Patent Application No. 2-99562 discloses only wheat, and a method of separating and removing the same, such as decantation and centrifugation, removes grain allergens. There is a problem that the efficiency is poor and allergens that are not removed even if the number of removal operations is increased remain in the solid fraction.

[0008] It is therefore an object of the present invention to produce a very effective allergen-reduced cereal preparation which can be used as food by critically ill patients who have an allergic reaction due to cereal.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the cereal was treated with an aqueous salt solution to remove components soluble in the aqueous salt solution. Insoluble allergen-reduced cereal fraction containing 30% water
After drying to the following, treated again with an aqueous salt solution,
The inventors have found that the above-mentioned problems can be solved by removing components soluble in an aqueous salt solution.

That is, the present invention relates to a method for preparing a cereal 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, a component soluble in the aqueous salt solution which is eluted is removed using a solid-liquid separator to obtain a wheat fraction insoluble in the aqueous salt solution. The obtained aqueous salt solution-insoluble grain fraction is dried using a drying device such as a vacuum dryer until the water content of the aqueous salt solution-insoluble grain fraction becomes 30% or less.

The dried salt aqueous solution insoluble grain fraction is suspended again in the salt aqueous solution and subjected to the same treatment as described above to remove the components soluble in the salt aqueous solution in the same manner as described above, thereby reducing the allergen-reduced grain. Is a way to get Further, in order to sufficiently remove the allergen, it is preferable to repeatedly perform a series of processes of treating the salt aqueous solution, removing components soluble in the salt aqueous solution, and drying.

The cereals used in the present invention include most cereal powders such as wheat flour, corn flour, millet flour, lee flour, and buckwheat flour, but flour is particularly preferred. In the case of flour, wheat before milling, or commercially available flour such as strong flour, medium flour, soft flour, durum flour, wheat gluten, etc. can be used as they are, in addition, a mixture of the flour and the flour at least 50 wt. % Can be used.

Examples of the aqueous salt solution used in the present invention include aqueous solutions of chlorides such as sodium, potassium, calcium and magnesium, sulfates, carbonates, acetates, citrates and phosphates. An aqueous solution containing at least 50% or more of an aqueous solution of a salt of, preferably, sodium chloride, potassium chloride, calcium chloride,
Magnesium chloride, sodium sulfate, sodium carbonate,
Aqueous solutions of sodium hydrogen carbonate, sodium acetate, sodium citrate, sodium hydrogen phosphate and the like are mentioned, and an aqueous sodium chloride solution is most preferred.

[0014] 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.

In the present invention, the removal of components soluble in the aqueous salt solution includes solid-liquid separation using a solid-liquid separator. For a solid-liquid separator, the centrifugal force should be at least 700G.
Is preferred, more preferably 150
This machine has a centrifugal force of 0 G or more. The centrifuge may be either a batch type or a continuous type, but a preferred machine is a decanter type continuous solid-liquid separator.

The solid-liquid separation is preferably performed until the amount of 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). After obtaining the aqueous salt solution-insoluble cereal fraction as described above, the aqueous salt solution-insoluble cereal fraction is dried.
% By weight or less, preferably 15% by weight or less,
More preferably, the content is not more than 10% by weight.

The drying method used in the present invention may be any method used for drying foods as long as the water content can be reduced to 30% by weight or less. For example, spraying, vacuum, hot air, freezing, sunlight, electromagnetic waves, a filter press, or a drying method or a dehydration method using a combination thereof can be used. The dried product of the salt aqueous solution insoluble grain fraction obtained from the above may be treated again with the salt aqueous solution as described above to remove only the components soluble in the salt aqueous solution as described above, or further dried. Is also good. Treatment of salt solution,
A series of processes of removing the components soluble in the aqueous salt solution and drying may be repeatedly performed.

With respect to wheat in cereals, the allergen-reduced wheat treated as described above contains a protein having a molecular weight of 30,000 or less;
Furthermore, the protein having a molecular weight of 50,000 to 70,000 is removed or reduced. Specifically, 10 g of a 1 M NaCl solution was added to 1 g of the allergen-reduced wheat to obtain 30 g of the wheat.
When stirred at room temperature for 1 minute, 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 200 μg / ml or less, more preferably 50 μg / ml.
It is preferably less than 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. The allergen-reduced cereal preparation of the present invention obtained from the above is used as it is, or powdered or granulated, depending on the use. The powdering or granulating method may be an ordinary method, and examples thereof include a roll method, a mortar method, and an impact method.

The allergen-reduced cereal preparation obtained according to the present invention includes bakery products such as bread, biscuits, crackers and cookies, baked confectionery products, western confectionery such as cakes, noodles such as udon, Chinese noodles, pasta and buckwheat. It can be used for products, cooking products, and other uses that are exactly the same as commercially available cereal flours, 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. Next, the effects of the present invention will be described with reference to examples.

[0022]

【Example】

[0023]

Example 1 50 kg of 500 mM NaCl 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 then separated using a decanter-type continuous centrifuge. Solid-liquid separation (centrifugal effect: 3000 G, relative rotation difference: 20 rpm) until the suspended substance in the supernatant of the liquid to be used is 2.0 mg / ml or less, to obtain a first-treatment salt aqueous solution insoluble wheat fraction. Was.

About 20 kg of the obtained salt-water-insoluble wheat fraction
Was dried using a vacuum dryer (degree of vacuum: 50 mmHg) until the water content became 5% or less. To the dried wheat fraction obtained above, 50 l of a 500 mM NaCl solution was again added, and the mixture was stirred and solid-liquid separated in the same manner as described above.
l of tap water was added, and the mixture was stirred at 8 ° C. for 1 hour, then solid-liquid separated again as described above, and desalted.

The obtained desalted wheat fraction is dried using a vacuum dryer to obtain the allergen-reduced wheat preparation 1 of the present invention.
I got 10 of the obtained allergen-reduced wheat preparation 1
g, 50 ml of a 1 M NaCl solution was added thereto, and the mixture was stirred at room temperature for 1 hour, and then centrifuged (1000 G × 10 minutes) to obtain the protein content of the salt aqueous solution-soluble fraction of the allergen-reduced wheat preparation 1. The measured value was 0.06 mg / ml.

Further, the following allergen-reduced wheat preparation 1 was tested negative for the following allergic reaction in wheat allergic patients and found to be negative. In addition, udon produced using the above flour was given to 7 wheat allergic patients for 2 days.
After taking the food for 14 days, no 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, and after natural drying, an antigen solution and a control were dropped one by one.

The antigen solution was prepared by adding 50 ml of 1 g to 10 g of the allergen-reduced cereal preparation obtained from each Example.
A M NaCl solution was added, the mixture was stirred at room temperature for 1 hour, and the supernatant obtained by centrifugation (1000 G × 10 minutes) 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 is
Sheldon JM, et al. (A manual of clinical Alle
rgy 159 WBSaunders Company Philadelphiaand Londo
n, 1967), if the same as the control, negative (-), redness is observed, but the diameter is 21 mm or less
(+), Redness of 21mm or more but no wheal (+)
+), If both redness and wheal are observed (++)
And

[0028]

Example 2 50 l of a 500 mM NaCl solution was added to 10 kg of flour (product name, manufactured by Nippon Flour Milling Co., Ltd.), and the mixture was stirred for 1 hour at 8 ° C. and separated using a decanter-type continuous centrifuge. Solid-liquid separation until the suspended substance in the supernatant of the liquid becomes 2.0 mg / ml or less (centrifugal effect:
3000G, relative rotation difference: 20 rpm), to obtain a wheat fraction insoluble in the first treatment salt aqueous solution.

About 20 kg of the resulting insoluble salt solution was dried using a vacuum dryer (same as in Example 1) until the water content became 30% or less. In the dried wheat fraction obtained above,
50 l of a 500 mM NaCl solution was added again, and the mixture was stirred and solid-liquid separated in the same manner as above. Further, 40 l of tap water was added, and the mixture was stirred for 1 hour at 8 ° C. Desalted. The obtained desalted wheat fraction was dried using a vacuum dryer (same as above) to obtain an allergen-reduced wheat preparation 2 of the present invention.

Using the above allergen-reduced wheat preparation 2 and examining the intradermal reaction in a wheat allergic patient in the same manner as in Example 1, the result was negative. In addition, when seven wheat-allergic patients were allowed to ingest bread produced using the flour twice a day for 14 days, no onset due to ingestion was observed.

[0031]

Example 3 After thoroughly mixing 3 kg of flour and 6 kg of flour,
Add 50 l of a 500 mM NaCl solution and add
After stirring at ℃, using a decanter-type continuous centrifuge,
2.0 mg / ml suspended material in the supernatant of the liquid to be separated
Solid-liquid separation (centrifugal effect: 3000 G, relative rotation difference: 20 rpm) was performed to obtain a first-treatment salt aqueous solution-insoluble wheat fraction until the concentration became below.

Approximately 20 kg of the obtained salt aqueous solution insoluble wheat fraction
Has a water content of 10 using a vacuum dryer (same as in Example 1).
% Or less. To the dried wheat fraction obtained above, 50 l of a 500 mM NaCl solution was again added, and the mixture was stirred and solid-liquid separated in the same manner as described above. Further, 40 l of tap water was added, and the mixture was stirred at 8 ° C for 1 hour and then again. Solid-liquid separation and desalting were performed in the same manner as above.

The obtained desalted wheat fraction was dried using a vacuum dryer (conditions: the same as above) to obtain an allergen-reduced wheat preparation 3 of the present invention. Using the above allergen-reduced wheat preparation 3, the same intradermal reaction as in Example 1 was conducted on a wheat allergy patient, and the result was negative. In addition, the above allergen-reduced wheat preparation 3
When the noodles produced using the ingested food were ingested twice a day for 14 days, no onset due to the ingestion was observed.

[0034]

Example 4 To 1 kg of buckwheat flour, 5 l of a 1 M NaCl solution was added, and the mixture was stirred for 1 hour at 8 ° C., and then suspended using a decanter-type continuous centrifuge. Was reduced to 2.0 mg / ml or less (centrifugal effect: 3000 G, relative rotation difference: 20 rpm) to obtain a first treated salt aqueous solution insoluble buckwheat fraction.

About 1.1 kg of the resulting salt solution-insoluble buckwheat fraction
Is obtained by using a vacuum dryer (same as in Example 1) to reduce the water content to 15%.
% Or less. To the dried buckwheat fraction obtained above, 5 l of a 500 mM NaCl solution was added again,
The mixture was stirred and solid-liquid separated in the same manner as above, and 4 l of tap water was further added. After stirring for 1 hour at 8 ° C, solid-liquid separation was performed again in the same manner as above and desalted.

The obtained desalted buckwheat fraction was dried using a vacuum dryer (conditions: the same as above) to obtain the allergen-reduced buckwheat preparation of the present invention. Using the above allergen-reduced small buckwheat preparation, a buckwheat allergic patient was tested negative by the same intradermal reaction as in Example 1 and found to be negative.

[0037]

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

Approximately 20 kg of the obtained salt aqueous solution insoluble wheat fraction
Without drying, 40 l of a 500 mM NaCl solution was added, and the mixture was stirred at 8 ° C. for 1 hour, then solid-liquid separated in the same manner as above, and further added with 40 l of tap water for 1 hour at 8 ° C. After stirring, solid-liquid separation was performed again in the same manner as above, and desalting was performed. The obtained desalted product is vacuum-dried (same as in Example 1)
And dried to obtain an allergen-reduced wheat comparative product.

The obtained allergen-reduced wheat comparative product 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, and then centrifuged (1000 G × 10 minutes) to measure the protein content of the soluble allergen-soluble wheat fraction of the allergen-reduced wheat comparative product. As a result, it was 1.6 mg / ml.
Furthermore, when the obtained allergen-reduced wheat comparative product was used to examine the following allergic reaction in wheat allergic patients, redness was observed (+).

[0040]

According to the present invention, the content of the allergen protein is significantly reduced as compared with the conventional method of simply repeating the treatment of the salt solution and the solid-liquid separation without drying the insoluble matter of the salt solution. Since it is possible to easily produce an allergen-reduced cereal preparation from commercially available cereal powder and the like, and to supply the product at low cost,
It brings great benefits to patients with allergy to cereals 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 Higashio-ku, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References Journal of Allergy and Clinical Immunology, (1979) Vol. 64, No. 4, p. 259-265 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/015 BIOSIS (DIALOG)

Claims (1)

(57) [Claims] 1. A method of treating a grain with an aqueous salt solution to remove components soluble in the aqueous salt solution and drying the solution-insoluble allergen-reduced grain fraction so that its water content is 30% or less. And then treating again with an aqueous salt solution to remove components soluble in the aqueous salt solution, thereby producing a cereal preparation with reduced allergens.