JPH089902A - Low allergy processed food - Google Patents

Abstract

PURPOSE:To obtain the subject processed food similar to a conventional processed food containing grain as a main component by using low allergen rice as a raw material, the low allergen rice being obtained by subjecting rice to a treatment for enhancing the 10% trichloroacetic acid-soluble degree of salting-in proteins in the rice and subsequently removing the soluble components. CONSTITUTION:Low allergen rice obtained by subjecting rice to a treatment (a hydrolysis treatment using a protease, etc.) for enhancing the 10% trichloroacetic acid-soluble degree of salting-in proteins in rice to >=80%, preferably >=90%, and subsequently removing the soluble component is used as a raw material. The low allergen rice is pulverized, kneaded with water or fats and oils, molded and subsequently baked to obtain a cookie or rice cracker-like processed food. The low allergen rice powder produces a good viscosity, when kneaded, and has good processing suitability.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to processed foods with low allergies,
In particular, it relates to a processed food using a crushed rice product with a reduced allergen.

[0002]

2. Description of the Related Art In recent years, allergic diseases have become a major social problem. For example, in the case of food allergy, the eating habits of patients are markedly restricted depending on the type of food serving as an allergen. May also affect. Conventionally, it has been thought that foods that serve as allergens are mainly high-protein foods such as eggs, but recently, it has been reported that grains serve as allergens, and when rice, which is the staple food, is the allergen. Ingestion of staple food becomes impossible. Therefore, for example, a method for producing cereals with reduced allergens disclosed in Japanese Examined Patent Publication No. 6-9472 has been developed and attracted attention.

[0003]

However, even if allergens of only the staple food are removed, it does not lead to a very rich dietary habit, and it is desirable to allow free intake of various processed foods. It was rare. The present invention has been made in view of the above problems of the prior art,
The object is to provide a hypoallergenic processed food which is similar to a conventional processed food containing cereals as a main component and in which allergens are removed.

[0004]

[Means for Solving the Problems] As a result of intensive studies by the present inventors in order to achieve the above-mentioned object, it was found that crushed rice on which proteolytic enzymes acted has high processing suitability, The present invention has been completed.

That is, the low-allergenic processed food according to the present invention is a low allergen rice obtained by removing the soluble component from the salt-soluble protein in rice having a 10% trichloroacetic acid solubility of 80% or more. The pulverized product is obtained by adding a moisturizing agent such as oil or water, kneading, molding, and baking. In addition, it is preferable to use an enzyme treatment method for producing the hypoallergenic rice flour.

As the proteolytic enzyme, endo-type aspartic proteinase, serine proteinase and cysteine proteinase can be used, and generally commercially available enzyme agents derived from microorganisms or plants can be used. As a specific enzyme agent,
Aspelgillus Cytoii, a type of filamentous fungus
illus saitoi) -produced proteolytic enzyme (Morcin: manufactured by Morishin Pharmaceutical Co., Ltd.), a proteolytic enzyme produced by Streptomyces griseus (actinase: Kaken Kagaku Co., Ltd.)
Manufactured), papain, bromelain, ficin and the like. Of these, actinase is particularly effective in removing allergens, while papain, bromelain and the like have a slightly lower hydrolysis rate than actinase, and complete removal of allergens may be difficult. It should be noted that proteolytic enzymes secreted from the digestive tract of animals, such as pepsin, trypsin, chymotrypsin, and pancreatin, have a slight allergen-removing effect and are not practical alone.

In the present invention, when the above-mentioned various proteolytic enzymes are used, the type and combination thereof are appropriately selected, and the reaction time is appropriately selected. It is possible to obtain the required ones, even cereals that remain antigenic.

In the present invention, for example, to 100 parts by weight of rice, 20 to 1000 parts by weight of water, 0.1 to 5 parts by weight of proteolytic enzyme, and if necessary, a surfactant and the like are added and uniformly mixed. The allergen protein is hydrolyzed with shaking and stirring if necessary. This reaction is held at 10 to 60 ° C. for several hours to several tens of hours, preferably until the 10% trichloroacetic acid solubility of the salt-soluble protein in rice becomes 80% or more, more preferably 90% or more. Here, the 10% trichloroacetic acid solubility of the salt-soluble protein in the present application is a ratio of the nitrogen soluble in 10% trichloroacetic acid to the nitrogen soluble in the 2M sodium chloride solution of the sample, which is expressed as a percentage. And each of them is measured by the Kjeldahl method.

When the rice is treated with an enzyme without being crushed, the following method (a) or (b) is adopted or its combination is effective in order to promote the penetration of the enzyme into the rice grain. Is. That is, (a) prior to the reaction, the rice grains are immersed in water or an enzyme solution,
Decompression of about 10 to 50 mmHg or 2 to 10 kg / c
The permeation of water or the aqueous enzyme solution into the vapor phase portion inside the rice grain is assisted by applying a pressure treatment of m ² or by placing the entire reaction system under the same reduced pressure or pressure. (B) A surfactant is added to lower the interfacial tension of the reaction system and help penetration of the enzyme into the rice grains. As such a surfactant, one kind or two or more kinds can be selected and used from monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and other edible surfactants, and the amount thereof is usually the critical micelle concentration of the reaction system. A degree or less is sufficient.

The low-allergen rice thus treated with the enzyme is removed from the mother liquor as it is or by an appropriate means such as centrifugation, and further subjected to purification means such as washing with water, steaming and dialysis, followed by air-drying and freeze-drying. Drying is performed by an appropriate method such as vacuum drying.

The low allergen rice thus obtained is crushed to obtain low allergen rice flour. The raw rice may be crushed and then treated with an enzyme. When the low allergen rice flour is kneaded by adding water or oil and fat, a good stickiness which is not found in ordinary rice flour is produced and excellent processing suitability is obtained. Then, the processed food in the form of cookies or rice crackers can be obtained by baking after taking an appropriate mold. In addition, it is possible to add other seasoning components, physical property improvers, etc. together with the low allergen rice flour or after baking. In this case, it is necessary to select an additive having no allergen.

[0012]

The preferred embodiments of the present invention will be described below. The present invention is not limited to these examples. Production of low allergen rice 5 g of oleic acid monoglyceride was added to 10 liters of water (adjusted to pH 9.0 with a carbonate buffer solution), and 5 kg of washed rice was added to deaerate. 50g of actinase AS (for food) was added, and the mixture was allowed to stand at 37 ° C for 24 hours. The treated rice thus obtained is washed with water and treated with an acid. This acid treatment is carried out by adding 1.6 l of about 0.1 N-HCl per 1 kg of rice, soaking it at room temperature for 4 hours, and then rinsing with water, whereby yellowing can be prevented. After this, mild steaming is performed to prevent crushing and sterilization. 10% of the salt-soluble protein of the obtained enzyme-treated rice
The solubility of trichloroacetic acid was 80%. This was put in a Japanese paper bag, dialyzed against running water overnight, and then air-dried to obtain dry whole grain low allergen rice.

[0013] The low allergen rice was used as a sample.
The IgE-RAST value was measured using the blood of a rice allergic patient. Untreated rice flour was used as a control. Note that Ig
The E-RAST value is an index representing the amount of specific antibody in the serum to the antigen measured by one of the radioimmunoassay methods, and when the same serum of allergic patients is used, the IgE-RAST value shows the antigenicity. It is an index of strength. Since the numbers have a logarithmic relationship, a decrease of 1 means that the antigenicity is 1/10 and a decrease of 2 means that the antigenicity is decreased to 1/100. Untreated rice IgE-R
It is understood that the AST value is 5.0 or more, while the IgE-RAST value of the low allergen rice is 0.4 or less, and the antigenicity is remarkably reduced.

The whole grain low allergen rice was crushed to an appropriate grain size and used for the production of the following processed foods such as cookies and rice crackers. Cookie production <Blend> Low allergen rice flour 100g Margarine 60g Sugar 20g Vanilla essence Suitable amount <Production method> Put margarine and sugar softened at room temperature in a bowl and mix well until it becomes whitish. Add an appropriate amount of vanilla essence and mix gently. Low-allergen rice flour is added to this, and they are mixed with chamoji and wrapped in a plastic thin film, rolled with a rolling pin to a thickness of about 4 to 5 mm, pulled out with a punching die, and arranged in Amasaka. And
Place in an oven preheated to 180 ° C and bake for 15 minutes. When finished, cool on a grill. As a result,
You can get low allergenic cookies.

In a cookie using ordinary wheat flour, gluten which is a protein of wheat flour is generally used to form a dough and the dough is molded. Since rice flour does not have gluten that forms a dough, it is kneaded with margarine or the like. However, it is extremely difficult to produce a moldable material.

However, according to the present invention, the low allergen rice flour has good moldability, and it is possible to produce a cookie containing the low allergen rice flour as a main component. Production of thin baked rice crackers <Compounding> Low allergen rice flour 100g Water 100ml Salad oil 3ml Salt 3g <Production method> Add rice flour to a bowl, add water and stir well with chamogi, then add salt and knead. The above-mentioned salad oil is added, and the mixture is uniformly kneaded. While keeping hands in water, the dough is rolled to a diameter of about 3 cm and rolled on an oven plate to form a disk shape having a thickness of 3 to 4 mm.
Put in an oven preheated to 130 ° C and bake for 30 minutes, then set the oven to 200 ° C and bake for 20 minutes after reaching 200 ° C. Put the oven plate in the oven until it is baked, remove it from the oven after baking, and leave it as it is until it cools. As a result, a low allergen thin-baked rice cracker can be obtained.

In the case of thin-baked rice crackers, it is usually necessary to produce rice cake by kneading the rice flour, and then molding the rice cake. In this embodiment, the low allergen rice flour also has good moldability, It became possible to manufacture thin-baked rice crackers without steaming.

Each of the above cookies or thin-baked rice crackers has a better taste than ordinary cookies or thin-baked rice crackers.
The texture does not significantly deteriorate, and it does not induce allergies in rice allergic patients. In addition,
Regarding other additives such as margarine, it is necessary to select those that do not become allergens.

[0019]

As described above, according to the present invention, by using a low allergen rice flour, various processed foods with low allergenicity can be easily produced.

Claims (1)

[Claims] 1. A salt-soluble protein in rice having a 10% trichloroacetic acid solubility of 80% or more, and a mixture of low-allergen rice obtained by removing the soluble component is kneaded by adding oil or water. Hypoallergenic processed food obtained by molding, baking and baking.