JP7165944B2 - Hot cakes for wheat allergy and method for producing the same, method for producing bread for wheat allergy, desensitizing agent for wheat allergy, method for improving digestibility of wheat allergen, and method for reducing wheat allergy induction - Google Patents

Description

TECHNICAL FIELD The present invention relates to processed wheat flour products that can be orally ingested by patients with wheat allergies.

Food allergy is a pathological condition in which ingested foods cause symptoms such as asthma, eczema, and diarrhea through an immunological mechanism. In recent years, the westernization of eating habits in Japan has progressed, and the number of patients with food allergies is increasing. The onset of food allergy can occur from childhood to adulthood, but most of it occurs during childhood. Wheat is one of the ingredients that cause such pediatric food allergies, and is known to be one of the three major allergens along with milk and chicken eggs. In addition, a combination of specific foods and exercise may lead to symptoms of shock starting from hives, and such a disease is called food-dependent exercise-induced anaphylaxis. Wheat is often the causative food, and the main antigen is said to be ω5-gliadin contained in wheat protein (gluten).

Conventionally, there is a technology to remove wheat allergens (proteins that react with immunoglobulins), which are ingredients that cause food allergies such as omega gliadin, from wheat flour, and reduce allergens in wheat flour or processed flour products such as bakery foods using it. Proposed. For example, Patent Document 1 describes a technique for producing low-allergen gluten by removing the allergen ω5-gliadin from gluten. Patent Literature 2 describes a technique for extracting and separating wheat allergens from wheat flour dough by electrifying the dough. Patent document 3 contains wheat that has been hypoallergenic by enzymatically decomposing protein as a hyposensitizing food/hyposensitizing drug for wheat allergy that allows wheat allergy patients to acquire tolerance by oral intake. things are described. Patent Document 4 describes a technique for reducing allergens in wheat by treating wheat with a salt solution having a pH of less than 5 and removing components soluble in the salt solution.

JP 2012-239461 A JP-A-2008-67697 Japanese Unexamined Patent Application Publication No. 2008-81458 JP-A-2003-259828

An object of the present invention is to provide processed wheat flour products such as bakery foods for wheat allergy patients that can be orally ingested by wheat allergy sufferers.

The present inventors have made various studies on techniques for reducing the wheat allergenicity of bakery foods obtained by baking flour-containing dough and preventing the development of allergic reactions even when taken orally. It has been found that ω-gliadin, one of the major wheat allergens contained in the dough, is transformed into one easily digestible by human gastric juice by mixing vinegar with the dough and heating it.

In general, most orally ingested food passes through the esophagus and stomach, reaches the small intestine, and is absorbed in the small intestine. If wheat allergens are absorbed in the small intestine of wheat-allergic patients, they may develop food allergies. On the other hand, even if wheat-allergic patients orally ingest food containing wheat allergens, if the wheat allergens are digested in the stomach before reaching the small intestine, the possibility of developing food allergy is greatly reduced, or Even if it does occur, the symptoms can be mild. Therefore, it can be said that improving the digestibility of wheat allergens is useful for reducing the wheat allergenicity of processed wheat flour products and suppressing the onset of food allergy due to oral intake of processed wheat flour products.

The present invention has been made based on the above findings, and is a bakery food for wheat allergy that contains vinegar and has improved wheat allergen digestibility.
Further, the present invention is a bakery food for wheat allergy that contains vinegar and has reduced wheat allergenicity.
Further, the present invention is a bakery food for wheat allergy, containing wheat protein whose digestibility is improved by being heated with vinegar.

The present invention also provides a method for producing a bakery food for wheat allergy according to the above-described present invention, comprising a dough preparation step of blending vinegar with a raw material flour containing wheat flour to prepare a dough, and a heating step of heating the dough. and a method for producing a bakery food for wheat allergy.

The present invention also provides a wheat allergy desensitizing agent containing a processed wheat flour product with improved digestibility of wheat allergens, wherein the processed wheat flour product contains vinegar.
The present invention also provides a method for improving the digestibility of wheat allergens, which comprises adding 3 to 15 parts by mass of vinegar to 100 parts by mass of wheat flour when preparing flour-containing dough using wheat flour.
Further, the present invention is a method for reducing wheat allergy induction, comprising blending 3 to 15 parts by mass of vinegar with respect to 100 parts by mass of wheat flour when preparing flour-containing dough using wheat flour.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a processed wheat product that can be orally ingested by wheat-allergic patients and that can be applied to oral hyposensitization therapy for wheat-allergic patients, more specifically, a bakery food for wheat allergy. be done.

According to the present invention, the action and effect of vinegar improve the digestibility of wheat allergens, especially ω-gliadin, which is considered to be the main causative protein, in the human body (stomach). By applying the present invention to the processed flour product, even if the processed flour product is orally ingested, the wheat allergen is easily digested in the body, and the risk of developing an allergic reaction can be reduced. INDUSTRIAL APPLICABILITY The present invention can also be applied to oral hyposensitization therapy for wheat-allergic patients. It can be an obtainable wheat allergy desensitizer.

All of the techniques described in Patent Documents 1 to 4 are techniques for reducing wheat allergy induction by removing wheat allergens from wheat flour or processed wheat flour products using the wheat flour. In contrast, the present invention does not remove wheat allergens, but uses vinegar to convert wheat allergens into a form that is easily digestible in the human body. Recently, it has been reported that cooking for various allergens has a large effect of reducing allergenicity (antigenicity), but for wheat allergens such as ω-gliadin, the effect of cooking for reducing allergenicity is small. In addition, there are few reports on the digestibility of wheat allergens in the human body. The use of the present invention "for wheat allergy" was discovered by discovering the unknown attribute that vinegar improves the digestibility of wheat allergens in the human body. It is a new application that is different from the conventionally known uses (improvement of flavor and taste) of processed wheat flour products containing vinegar (bakery food for wheat allergy, desensitizing agent for wheat allergy).

FIG. 1 is a diagram showing the results of an artificial digestion test on hotcakes of each example and comparative example, showing the degree of digestion of ω-gliadin, which is a type of wheat allergen.

The bakery food for wheat allergy of the present invention contains vinegar. As a result, the bakery food for wheat allergy of the present invention has improved wheat allergen digestibility and, in turn, reduced wheat allergenicity compared to conventional bakery food containing no vinegar. The vinegar used in the present invention is a sour seasoning containing acetic acid as a main component. The vinegar used in the present invention is vinegar (brewed vinegar, synthetic vinegar, grain vinegar, fruit vinegar, rice vinegar, black rice vinegar, black barley vinegar, apple vinegar, grape vinegar) may be used. Vinegar used in the present invention may be a commercially available vinegar, for example, the product name "MAV" manufactured by Mizkan Co., Ltd. can be exemplified.

The vinegar used in the present invention typically contains 4% by mass or more of acetic acid, 0.5 to 1.0% by mass of common salt, and has an acidity in the range of 4.20 to 4.28.

The content of vinegar in the bakery food for wheat allergy of the present invention is preferably 1.0 to 10.0% by mass, more preferably 1.5 to 9.0% by mass, based on the total mass of the food. It is preferably 4.5 to 7.5% by mass. The content of vinegar in food can be expressed as the content of acetic acid using the acetic acid contained in vinegar as an index. The content of acetic acid in the bakery food for wheat allergy of the present invention is preferably 0.05 to 0.5% by mass, more preferably 0.075 to 0.45% by mass, based on the total mass of the food. It is preferably 0.2 to 0.38% by mass. If the content of vinegar is too low, the use of vinegar is meaningless, and if the content of vinegar (acetic acid) is too high, the taste of bakery foods may be affected by the vinegar.

The content of acetic acid in food is measured by the following method.
A sample (bakery food) is added with ion-exchanged water 5 times the volume of the sample and ground to prepare a suspension, and the suspension is centrifuged (10000 x g, 5 minutes). . 1 mL of the supernatant of the suspension after centrifugation was collected, 20 μL of a 20% by mass aqueous solution of sulfosalicylic acid was added to the collected supernatant, stirred, and passed through a 0.45 μm filter. Organic acid analysis is performed by high performance liquid chromatography (HPLC) under the following conditions.
(HPLC analysis conditions)
・Column: Organic Acid Column (7.8×300 mm) Waters
・Column temperature: 40°C
- Solvent: A buffer phase (p-toluenesulfonic acid 9.51 g diluted to 100 mL distilled water), B mobile phase (p-toluenesulfonic acid 9.51 g, Bis-Tris 41.85 g, EDTA-2Na 0.29 g to 100 mL of distilled water)
・Flow rate: 0.8 mL/min for both A buffer phase and B mobile phase ・Detector: RI detector

The bakery food for wheat allergy of the present invention is typically mainly composed of cereal flour, and is obtained by adding secondary ingredients such as yeast, leavening agent (such as baking powder), water, salt and sugar, if necessary. It is a food obtained by subjecting the obtained fermented or non-fermented dough to heat treatment such as baking, steaming, and frying.

As the cereal flour used in the present invention, those conventionally used in bakery foods can be used without particular limitation. Grain flour such as flour, barley flour, rye flour, coix flour, barley flour, and millet flour; Examples include modified starches that have been subjected to treatments such as hydrolysis, esterification, acetylation, cross-linking treatment, and oxidation treatment, and these starches can be used alone or in combination of two or more.

The content of wheat flour in the cereal flour is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 90% by mass or more, relative to the total mass of the cereal flour. According to the present invention, even if most of the cereal flour constituting the bakery food is wheat flour, the bakery food can be orally ingested by wheat-allergic patients.

The bakery food for wheat allergy of the present invention preferably contains sugar. According to the findings of the present inventors, adding sugar in addition to vinegar to bakery foods further improves the digestibility of the wheat allergen (ω-gliadin) contained in bakery foods in the human body. Consequently, the wheat allergenicity of bakery foods may be further reduced. As the sugar, those commonly used in the food field can be used without particular limitation. monosaccharides, disaccharides or polysaccharides; sugar alcohols such as sorbitol and maltitol; liquid sugars such as honey, starch syrup and maple syrup; and other sweeteners. can be used. The sugar content in the bakery food for wheat allergy of the present invention is preferably 2.5 to 30% by mass, more preferably 5 to 15% by mass, based on the total mass of the food.

The bakery food for wheat allergy of the present invention preferably has a low salt content. As used herein, the term "salt" refers to table salt, ie, sodium chloride. According to the findings of the present inventors, salt in bakery foods may reduce the digestibility of wheat allergen (ω-gliadin) in the human body. The content of salt in the bakery food for wheat allergy of the present invention is preferably 1.5% by mass or less, more preferably 0.5% by mass or less, relative to the total mass of the food. In the production of the bakery food for wheat allergy of the present invention, the amount of salt alone may be zero. In that case, the content of salt in the produced bakery food may be zero. The content of is rarely zero. This is because raw materials other than salt (for example, vinegar) often contain salt inherently.

In addition, the bakery food for wheat allergy of the present invention preferably contains less baking powder. Baking powder, as is well known, is a composition containing baking soda (sodium bicarbonate) as a base (gas generating agent) and an acidic agent as an auxiliary, and is used as a leavening agent in bakery foods. Baking powder contains alkaline sodium bicarbonate, so if it is contained in a relatively large amount in bakery foods, it may react with separately blended vinegar, reducing the effect of vinegar. The content of baking powder in the bakery food for wheat allergy of the present invention is preferably 3% by mass or less, more preferably 1.5 to 2.5% by mass, based on the total mass of the food.

Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Examples of bread include bread, roll bread, white bread, black bread, French bread, coppé bread, croissants, cooked bread, sweet bread, and steamed bread. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busse, baumkuchen, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, and pancakes.

According to the findings of the present inventors, the present invention is particularly useful for cakes, especially hot cakes. The "hotcakes" here include crepes, waffles, donuts, imagawayaki, dorayaki, taiyaki, okonomiyaki, takoyaki, and the like, in addition to hotcakes. As is well known, hot cakes are produced by mixing wheat flour, milk, sugar, eggs, a leavening agent, etc. to form a dough, and baking the dough.

Next, the method for producing the bakery food for wheat allergy according to the present invention will be described. The production method of the present invention includes a step of blending vinegar with raw material flour containing wheat flour to prepare a dough (dough containing wheat flour) (dough preparation step) and a step of heating the dough (heating step).

In the dough preparation step, on the premise that at least wheat flour (soft flour, all-purpose flour, strong flour, durum flour, etc.) is used as the raw material flour, and if necessary, other flours other than the above-mentioned wheat flour (flour and starch) can be used. If necessary, the dough may contain other ingredients other than the above-mentioned ingredients (vinegar, flour, starch, sugar, salt, baking powder), such as yeast; oils and fats such as salad oil; milk, defatted dairy products such as powdered milk and butter; additives such as emulsifiers, thickeners, acidulants, flavorings, spices, coloring agents, fruit juices, and vitamins; can be used

In the dough preparation step, it is preferable to set the blending amounts of sugar, salt, and baking powder within the following ranges.
The content of sugar is preferably 5 parts by mass or more, more preferably 10 to 30 parts by mass, per 100 parts by mass of wheat flour.
The amount of salt to be added is preferably 2.5 parts by mass or less, more preferably 1.0 parts by mass or less, relative to 100 parts by mass of wheat flour.
The amount of baking powder is preferably 7 parts by mass or less, more preferably 2.5 to 5 parts by mass with respect to 100 parts by mass of wheat flour.

In the dough preparation step, the dough can be prepared according to a conventional method. Typically, vinegar and other liquid are blended with the raw flour containing wheat flour and kneaded to mix the raw flour and the liquid. Prepare a dough that is a mixture of As liquids other than vinegar to be blended with raw flour, aqueous liquids are used, more specifically, for example, water, milk, eggs, etc., and these may be used alone or in combination of two or more. can be used in combination. Typically water. When vinegar is blended with the raw flour, the vinegar and other liquid may be blended separately, or the two may be mixed to form a mixture (aqueous vinegar solution) and blended with the raw flour. Dough can be roughly classified into clay-like dough (dough) and liquid dough (batter). In the present invention, either dough can be used, and the dough can be appropriately selected according to the type of bakery food to be produced. In the dough preparation step, the total blending amount of the liquid containing vinegar may be appropriately selected according to the type of bakery food to be manufactured, and is not particularly limited. In some cases, when preparing a dough, it is about 65-80 parts by weight per 100 parts by weight of flour, and when preparing a batter, it is about 150-300 parts by weight per 100 parts by weight of flour.

The blending amount of vinegar in the dough preparation step is preferably 3 to 15 parts by mass, more preferably 5 to 12 parts by mass, and still more preferably 9 to 12 parts by mass with respect to 100 parts by mass of wheat flour. If the amount of vinegar blended is too small, the use of vinegar is meaningless, and if the amount of vinegar blended is too large, the taste of the bakery food may be affected by the vinegar.

The dough obtained in the dough preparation step, that is, the dough containing wheat flour and vinegar is heated in the subsequent heating step to obtain the intended bakery food for wheat allergy (processed wheat flour product for allergy to wheat). The thus-obtained bakery food for wheat allergy contains wheat protein whose digestibility has been improved by heating with vinegar in the heating step of the dough. The method of heating the dough is not particularly limited, and may be appropriately selected according to the type of bakery food to be manufactured, but typically baking is the method. If necessary, the dough may be fermented according to a conventional method before heating (baking).

The present invention includes a wheat allergy desensitizing agent containing a processed wheat flour product with improved wheat allergen digestibility, wherein the processed wheat flour product contains vinegar. The wheat allergy hyposensitization agent of the present invention is useful as an oral hyposensitization agent for the treatment of wheat allergy. Regular oral ingestion of wheat allergy bakery foods may lead to tolerance and the ability to eat normal processed flour products, including bakery foods.

The wheat allergy desensitizing agent of the present invention contains a processed wheat flour product with improved wheat allergen digestibility, and, if necessary, various carriers acceptable for pharmaceuticals or health foods such as supplements, It may contain excipients, other additives, and other ingredients. The hyposensitization agent for wheat allergy of the present invention can be formulated by a conventional method. oral agents such as tablets and capsules. The processed wheat flour product containing the hyposensitization agent for wheat allergy of the present invention is typically the above-described bakery food for wheat allergy of the present invention, and the hyposensitization agent for wheat allergy of the present invention is the above-described It may be the bakery food for wheat allergy of the present invention itself. For the desensitizing agent for wheat allergy of the present invention, the above description of the bakery food for wheat allergy of the present invention is appropriately applied.

In the present invention, when preparing flour-containing dough using wheat flour, 3 to 15 parts by mass, more preferably 5 to 12 parts by mass, more preferably 9 to 12 parts by mass of vinegar per 100 parts by mass of wheat flour A method for improving wheat allergen digestibility is included.
Further, in the present invention, when preparing flour-containing dough using wheat flour, 3 to 15 parts by mass, more preferably 5 to 12 parts by mass, more preferably 9 to 12 parts by mass of vinegar per 100 parts by mass of wheat flour A method for reducing wheat allergenicity is included.
In these methods of the present invention, the blending amount of vinegar can be expressed as the blending amount of acetic acid using the acetic acid contained in the vinegar as an index. The amount of acetic acid is preferably 0.12 to 0.75 parts by mass, more preferably 0.2 to 0.6 parts by mass, and still more preferably 0.36 to 0.6 parts by mass based on 100 parts by mass of wheat flour. is.
For these methods of the present invention, the above description of the bakery food for wheat allergy of the present invention is appropriately applied.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 and 2 and Comparative Example 1]
Mix the raw materials shown in Table 1 below, stir well to prepare a liquid dough (batter), spread the obtained dough on a hot plate heated to 180 ° C., bake for 3 minutes, and then bake the dough. was turned upside down and the unbaked side was baked for 2 minutes to produce hot cakes (baked yield: about 85%). The details of the raw materials used are as follows. The content of vinegar in the hot cake was 9% by mass in Example 1, 12% by mass in Example 2, and 0% by mass in Comparative Example 1.
・ Flour: Weak flour, manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”
・ Baking powder: Nisshin Foods Co., Ltd., trade name “Nissin Baking Powder”
・ Vinegar: Mizkan Co., Ltd., trade name “MAV” (acetic acid content 4.16% by mass, salt content 0.7±0.1% by mass, acidity 4.24±0.04)

[Test example]
Using the hot cakes of each example and comparative example, the following artificial digestion test was performed, and the degree of digestion was evaluated by Western blotting using an anti-ω-gliadin antibody. The results are shown in FIG.

<Artificial digestion test>
A bakery food (hot cake) to be tested is ground, the ground liquid is treated with artificial gastric juice to obtain a sample liquid, and ω-gliadin, a wheat allergen, contained in the sample liquid is separated by electrophoresis. , detected the presence of ω-gliadin by a known Western blotting method.
More specifically, an artificial digestion test was performed on this test piece using simulated gastric juice, using a portion of the test subject hotcake with a wheat flour content of 37.5 mg as a test piece. Specifically, one test piece, 2500 μl of G-con buffer (2 mg/ml NaCl, pH 2.0), and one metal cone were placed in a dedicated crushing container, and a multi-bead shocker (Yasui Kikai Co., Ltd. ) made by). 1600 μl of the homogenate was dispensed into 5 ml tubes and preincubated at 37° C. Then, pepsin (P6887: Sigma-Aldrich) concentration of 10 mg/ml, ie 32 to 45 u/μl, was added to the homogenate in each tube as artificial gastric juice. 12 μl of the liquid was added and incubated at 37° C. for 0, 30, 1, 2, 3, 5, 10 and 30 minutes to obtain sample liquids. After a predetermined incubation time, 200 µl of the sample solution was collected from the tube and immediately added to 90 µl of reaction stop solution (0.15 M Na ₂ CO ₃ , 28% glycerol, 3.5% 2-mercaptoethanol, 7% SDS). , 0.23 M Tris, 0.035% bromophenol blue) and heated in an aluminum heat block set at 100° C. for 5 minutes to obtain an electrophoresis sample.
The electrophoresis sample thus obtained was applied to a 10-20% gradient gel at 8 μl per well and subjected to SDS-polyacrylamide gel electrophoresis (SDS-PAGE) at 300 V for 13 minutes. After electrophoresis, the electrophoresis gel was photographed under UV irradiation, then layered on a polyvinylidene difluoride (PVDF) membrane (IMMOBILON-PSQ PVDF 0.2 μM (ISEQ08100: Merck), and transferred using a tank-type transfer device. Transferred at 35V for 8 minutes.
The PVDF membrane after transfer was dissolved in 25 ml of a blocking solution (5% ECL Blocking Reagent (RPN2125: GE Healthcare Japan Co., Ltd.) and TBST solution. The composition of the TBST solution was 5 mM Tris, 13.8 mM NaCl, and 0.27 mM KCl. , 0.1% Tween 20) and shaken at room temperature for 1 hour, then the membrane was taken out and shaken in 30 ml of the washing solution (TBST solution described above), which was repeated three times. The shaking time was 3 minutes for the first time, 3 minutes for the second time, and 10 minutes for the third time. A series of operations on the PVDF membrane after this transfer is hereinafter also referred to as "washing operation".
20 ml of anti-ω-gliadin antibody solution (primary antibody solution: Anti-omega-gliadin (CSB-PA360898DA01TKR: WUHAN HUAMEI BIOTECH Co. LTD) diluted 10,000 times with TBST solution) was added to the membrane and heated at 10°C. Shake overnight. The antibody solution was discarded and the washing operation was performed. Discard the washing solution and add 20 ml of anti-rabbit IgG goat antibody solution (secondary antibody solution: Goat anti-Rabbit IgG (H + L) Secondary Antibody,
HRP conjugate (G-21234: GE Healthcare Japan Co., Ltd. diluted 10,000 times with TBST solution) was added, and after shaking at room temperature for 1 hour, the washing operation was performed again. A coloring reagent was applied to the membrane, reacted for 1 minute, and photographed using a commercially available imaging system (FUSION SOLO: manufactured by Vilber-Lourmat). The obtained images were analyzed using the attached analysis software.

As shown in FIG. 1, in the vinegar-free pancake of Comparative Example 1, the detection of a protein band with anti-ω-gliadin antibody binding activity, which indicates the presence of ω-gliadin, was no longer observed. After 30 minutes from the start of the artificial digestion test, that is, after 30 minutes of digestion, no bands were detected in the vinegar-containing hotcakes of Examples 1 and 2 after 10 minutes of digestion. Since the band density of the hotcakes of Examples 1 and 2 immediately before the start of the test (digestion time of 0 minutes) is about the same as that of Comparative Example 1, the hotcakes of Examples 1 and 2 were obtained before oral ingestion. Although it contains the same amount of ω-gliadin as the hot cake of Comparative Example 1 at the time of , it is presumed that it has changed into a state that is easily digested by gastric juice due to the action of vinegar.

Claims (14)

Hot cakes for wheat allergy with improved wheat allergen digestibility, containing wheat flour and vinegar, wherein the content of vinegar is 9.0 to 12.0% by mass . flour and Contains vinegarand the content of vinegar is 9.0 to 12.0% by mass, for wheat allergy with reduced wheat allergenicitypancakes. Hot cakes for wheat allergy , containing wheat protein whose digestibility is improved by being heated with vinegar, and having a vinegar content of 9.0 to 12.0% by mass . The pancakes for wheat allergy according to any one of claims 1 to 3 , containing 2.5 to 30% by mass of sugar. The pancakes for wheat allergy according to any one of claims 1 to 4 , wherein the salt content is 1.5% by mass or less. containing flour and vinegar, for wheat allergypancakesA manufacturing method of
It has a dough preparation step of mixing raw material flour containing wheat flour with vinegar to prepare dough, and a heating step of heating the dough.death,
In the dough preparation step, 3 to 12 parts by mass of vinegar is blended with 100 parts by mass of wheat flour. , for wheat allergypancakesmanufacturing method. 7. The method for producing pancakes for wheat allergy according to claim 6 , wherein in the dough preparation step, 5 parts by mass or more of sugar is blended with 100 parts by mass of wheat flour. A method for producing wheat allergy bread containing wheat flour and vinegar,
A dough preparation step of blending vinegar with raw material flour containing wheat flour to prepare a dough, and a heating step of heating the dough,
A method for producing bread for wheat allergy, wherein 9 to 12 parts by mass of vinegar is blended with 100 parts by mass of wheat flour in the dough preparation step. 9. The method for producing wheat allergy-resistant bread according to claim 8, wherein in the dough preparation step, 5 parts by mass or more of sugar is blended with 100 parts by mass of wheat flour. A desensitization for wheat allergy, comprising hot cakes with improved wheat allergen digestibility, the hot cakes containing wheat flour and vinegar, and the vinegar content being 9.0 to 12.0% by mass. agent. A method for improving the digestibility of wheat allergens, comprising adding 3 to 12 parts by mass of vinegar to 100 parts by mass of wheat flour when preparing flour-containing dough for pancakes using wheat flour. A method for improving digestibility of wheat allergens, comprising adding 9 to 12 parts by mass of vinegar to 100 parts by mass of wheat flour when preparing flour-containing dough for bread using wheat flour. A method for reducing wheat allergy induction, comprising adding 3 to 12 parts by mass of vinegar to 100 parts by mass of wheat flour when preparing flour-containing dough for pancakes using wheat flour. A method for reducing wheat allergy induction, comprising adding 9 to 12 parts by mass of vinegar to 100 parts by mass of wheat flour when preparing flour-containing dough for bread using wheat flour.

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