JPH089902A - Low allergy processed food - Google Patents

Low allergy processed food

Info

Publication number
JPH089902A
JPH089902A JP6174814A JP17481494A JPH089902A JP H089902 A JPH089902 A JP H089902A JP 6174814 A JP6174814 A JP 6174814A JP 17481494 A JP17481494 A JP 17481494A JP H089902 A JPH089902 A JP H089902A
Authority
JP
Japan
Prior art keywords
rice
processed food
low
low allergen
allergen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
JP6174814A
Other languages
Japanese (ja)
Inventor
Nao Maruyama
菜生 丸山
Tetsuya Yanagisawa
哲也 柳澤
Masami Kodama
昌巳 児玉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shiseido Co Ltd
Original Assignee
Shiseido Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shiseido Co Ltd filed Critical Shiseido Co Ltd
Priority to JP6174814A priority Critical patent/JPH089902A/en
Publication of JPH089902A publication Critical patent/JPH089902A/en
Withdrawn legal-status Critical Current

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

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

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は低アレルギー加工食品、
特にアレルゲンが低減された米の粉砕物を用いた加工食
品に関する。
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】[0002]

【従来の技術】近年、アレルギー疾患が大きな社会問題
とされ、例えば食物アレルギーの場合、アレルゲンとな
る食物の種類によっては患者の食生活が著しく制限さ
れ、患者のみならずその介護を行なう者の生活にも影響
を与えてしまう場合がある。従来、アレルゲンとなる食
物は卵等の高タンパク性食物が主体であると考えられて
いたが、最近は穀類がアレルゲンとなる場合も報告され
ており、主食である米がアレルゲンである場合には主食
の摂取が不可能となってしまう。そこで、例えば特公平
6−9472などに示されるアレルゲンを低減させた穀
類の製造方法が開発され、注目を集めている。
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】[0003]

【発明が解決しようとする課題】しかしながら、主食の
みのアレルゲンを除去したとしても、とても豊かな食生
活をおくれるものではなく、さらに各種の加工食品につ
いても自由な摂取を可能とすることが望まれていた。本
発明は前記従来技術の課題に鑑みなされたものであり、
その目的は穀類を主成分とする従来の加工食品に近似
し、しかもアレルゲンが除去された低アレルギー性加工
食品を提供することにある。
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】[0004]

【課題を解決するための手段】前記目的を達成するため
に本発明者らが鋭意検討を行なった結果、タンパク質分
解酵素を作用させた米を粉砕したものが高い加工適正を
有することを見出し、本発明を完成するに至った。
[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.

【0005】すなわち、本発明にかかる低アレルギー加
工食品は、米中の塩溶性タンパク質の10%三塩化酢酸
可溶率を80%以上とし、該可溶性成分を除去して得ら
れた低アレルゲン米の粉砕物を油脂ないし水などの潤化
剤を加えて混練し、成型、焼成して得ることを特徴とす
る。なお、前記低アレルギー米粉の製造には、酵素処理
法を用いることが好適である。
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.

【0006】ここで、タンパク分解酵素としては、エン
ド型のアスパルティックプロテイナーゼ、セリンプロテ
イナーゼおよびシステインプロテイナーゼを使用するこ
とができ、一般には微生物ないしは植物起源の市販酵素
剤を使用することができる。具体的な酵素剤としては、
糸状菌の一種であるアスペルギルス サイトイ(Aspelg
illus saitoi)の産生するタンパク分解酵素(モルシ
ン:盛進製薬(株)製)、放線菌の一種であるストレプ
トミセス グリセウス(Streptomyces griseus)の産生
するタンパク分解酵素(アクチナーゼ:科研化学(株)
製)、パパイン、ブロメライン、フィシン等を挙げるこ
とができる。これらのうち、特にアクチナーゼがアレル
ゲンの除去効果が大であり、他方パパイン、ブロメライ
ン等はアクチナーゼに比べて加水分解率がやや低く、ア
レルゲンの完全な除去は困難な場合がある。なお、ペプ
シン、トリプシン、キモトリプシン、パンクレアチン等
といった、動物の消化管から分泌されるタンパク分解酵
素はアレルゲンの除去効果がわずかであり、単独では実
用的でない。
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.

【0007】本発明においては上記各種のタンパク質分
解酵素を使用するに当って、その種類と組合せを適宜選
択すると共に反応時間を適宜選定することによって抗原
性をほぼ完全に除去した穀類から、軽度の抗原性を残し
た穀類まで、所要のものを得ることが可能である。
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.

【0008】本発明においては、例えば米100重量部
に対し、水20〜1000重量部、タンパク分解酵素
0.1〜5重量部、さらに必要に応じ、界面活性剤等を
加えて均一に混合し、必要に応じて振盪、攪拌しながら
アレルゲンタンパク質の加水分解を行なう。この反応は
10〜60℃で数時間ないし数十時間保持し、好ましく
は米中の塩溶性タンパク質の10%三塩化酢酸可溶率が
80%以上、より好ましくは90%以上となるまで行な
う。ここで、本願でいう塩溶性タンパク質の10%三塩
化酢酸可溶率とは、試料の2M塩化ナトリウム溶液に可
溶性の窒素に対する、10%三塩化酢酸に可溶性の窒素
の比率を百分率で表したものであり、そのそれぞれはケ
ルダール法により測定される。
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.

【0009】米を粉砕することなく酵素処理する場合に
は、米粒内部への酵素の浸透を促進するため、以下の
(a)又は(b)の方法を採用するか、或いはその併用
が効果的である。すなわち、 (a)反応に先立ち、米粒を水又は酵素溶液に浸漬し、
これに10〜50mmHg程度の減圧、或いは2〜10kg/c
m2の加圧処理を施すか、又は反応系全体を同程度の減圧
或いは加圧下におくことによって米粒内部の気相部への
水又は酵素水溶液の浸透を助ける。 (b)界面活性剤を添加して反応系の界面張力を低下さ
せ、酵素の米粒内部への浸透を助ける。 かかる界面活性剤としては、モノグリセリド、蔗糖脂肪
酸エステル、ソルビタン脂肪酸エステルその他食用界面
活性剤の中から、1種又は2種以上選択して用いること
ができ、その使用量は通常反応系の臨界ミセル濃度程度
ないしはそれ以下で充分である。
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.

【0010】このようにして酵素処理を行なった低アレ
ルゲン米は、そのまま或いは遠心分離等の適宜の手段に
よって母液を除き、さらに水洗、蒸煮、透析等の精製手
段を施した後、風乾、凍結乾燥、真空乾燥等、適宜に方
法により乾燥する。
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.

【0011】このようにして得られた低アレルゲン米を
粉砕して、低アレルゲン米粉を得る。なお、原料米を粉
砕した後に酵素処理を行なってもよい。前記低アレルゲ
ン米粉は水ないし油脂を加えて混練することにより、通
常の米粉には見られない良好な粘りを生じ、優れた加工
適正が得られる。そして、適当な型をとった後に焼成す
ることで、クッキー或いは煎餅状の加工食品を得ること
ができる。なお、前記低アレルゲン米粉と共に、或いは
焼成後に他の調味成分、物性改良剤などを添加すること
が可能である。この際には添加物にアレルゲンがないも
のを選択する必要がある。
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】[0012]

【実施例】以下、本発明の好適な実施例を説明する。な
お、本発明はこれらの実施例に限定されるものではな
い。低アレルゲン米の製造 水10l(炭酸緩衝液によりpH9.0に調整)にオレ
イン酸モノグリセリド5gを加え、水洗した米5kgを加
えて脱気する。アクチナーゼAS(食品用)50gを加
え、37℃で24時間静置した。得られた処理米につい
て水洗、酸処理を行なう。この酸処理は米1Kg当りに
約0.1N−HCl 1.6lを加えて室温で4時間浸
漬し、その後水洗するもので、黄変を防止することがで
きる。この後、破砕防止、殺菌のため軽度の蒸煮をおこ
なう。得られた酵素処理米の塩溶性タンパク質の10%
三塩化酢酸可溶率は80%であった。これを和紙の袋に
入れ、流水に対して一晩透析した後、風乾し、乾燥全粒
低アレルゲン米を得た。
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】なお、この低アレルゲン米を試料として、
米アレルギー患者の血液を用いてIgE−RAST値を
測定した。対照には無処理の米粉を用いた。なお、Ig
E−RAST値とはラジオイムノアッセイ法の一法によ
り測定した抗原に対する血清中の特異抗体の量を表す指
標であり、アレルギー患者の同一血清を用いた場合に
は、IgE−RAST値は抗原性の強さを表す指標とな
る。数字は対数関係にあるからその1の低下は抗原性が
1/10、2の低下は抗原性が1/100に低下するこ
とを、それぞれ意味している。未処理の米のIgE−R
AST値は5.0以上であり、一方、前記低アレルゲン
米のIgE−RAST値は0.4以下であり、抗原性が
著しく低下したことが理解される。
[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.

【0014】前記全粒低アレルゲン米を適当な粒度に粉
砕し、以下のクッキー、煎餅などの加工食品の製造に供
した。クッキーの製造 <配合> 低アレルゲン米粉 100g マーガリン 60g 砂糖 20g バニラエッセンス 適量 <製法>ボールに室温で柔らかくしたマーガリンと砂糖
を入れ、シャモジで白みを帯びるまでよく混ぜる。バニ
ラエッセンスを適量加え、軽く混ぜる。ここに、低アレ
ルゲン米粉を加え、シャモジで混ぜあわせてひとまとめ
にしてプラスチック薄膜に包み、麺棒で4〜5mm程度の
厚さに伸し、抜き型で抜いて、天坂に並べる。そして、
予め180℃に加熱しておいたオーブンに入れ、15分
間焼く。焼き上がったら焼網の上で冷ます。この結果、
低アレルギー性クッキーを得ることができる。
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.

【0015】通常の小麦粉を用いたクッキーでは、小麦
粉のタンパク質であるグルテンでドウを形成して成型す
るのが一般的であり、米粉にはドウを形成するグルテン
が存在しないためマーガリンなどと混練しても成型可能
な生地を製造することが極めて困難である。
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.

【0016】しかしながら、本発明によれば低アレルゲ
ン米粉に良好な成型性が見られ、低アレルゲン性米粉を
主成分としたクッキーの製造が可能である。薄焼煎餅の製造 <配合> 低アレルゲン米粉 100g 水 100ml サラダオイル 3ml 塩 3g <製法>ボールに米粉を入れ、水を加えてシャモジで均
一になるまでよくかき混ぜ、さらに塩を加えて混練す
る。前記サラダオイルを加え、均一に混練し、手を水に
付けながら、生地を直径3cm程度に丸め、オーブン皿の
上において圧延し、厚さ3〜4mmの円盤状に成型する。
予め130℃に暖めておいたオーブンに入れ、30分間
焼き、その後オーブンを200℃に設定し200℃にな
ってから20分間焼く。焼き上がるまでオーブン皿はオ
ーブン内に入れておき、焼き上がってからオーブンより
取りだし、冷めるまでそのまま放置する。この結果、低
アレルゲン薄焼煎餅を得ることができる。
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.

【0017】薄焼煎餅の場合、通常、米粉を蒸練して餅
を製造した上で、成型することが必要であるが、本実施
例でも低アレルゲン米粉が良好な成型性を有し、特に蒸
練することなく薄焼煎餅の製造が可能となった。
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.

【0018】以上のクッキー或いは薄焼煎餅は、いずれ
も通常のクッキー或いは薄焼煎餅などと比較して食味、
食感が著しく落ちることはなく、しかも米アレルギー性
患者に対してアレルギーを誘起することがない。なお、
マーガリンなど他の添加物については、それぞれアレル
ゲンとならないものを選択する必要がある。
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】[0019]

【発明の効果】以上説明したように本発明によれば、低
アレルゲン米粉を用いることにより、低アレルギー性の
各種加工食品を容易に製造することができる。
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)

【特許請求の範囲】[Claims] 【請求項1】 米中の塩溶性タンパク質の10%三塩化
酢酸可溶率を80%以上とし、該可溶性成分を除去して
得られた低アレルゲン米の粉砕物に油脂ないし水を加え
て混練し、成型、焼成して得られる低アレルギー加工食
品。
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.
JP6174814A 1994-07-04 1994-07-04 Low allergy processed food Withdrawn JPH089902A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6174814A JPH089902A (en) 1994-07-04 1994-07-04 Low allergy processed food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6174814A JPH089902A (en) 1994-07-04 1994-07-04 Low allergy processed food

Publications (1)

Publication Number Publication Date
JPH089902A true JPH089902A (en) 1996-01-16

Family

ID=15985138

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6174814A Withdrawn JPH089902A (en) 1994-07-04 1994-07-04 Low allergy processed food

Country Status (1)

Country Link
JP (1) JPH089902A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004189676A (en) * 2002-12-12 2004-07-08 Sansho Seiyaku Co Ltd External preparation for ameliorating damaged skin
JP2006230348A (en) * 2005-02-28 2006-09-07 Nippon Flour Mills Co Ltd Low allergenic baked confectionery and method for producing the same
KR101508585B1 (en) * 2013-05-07 2015-04-06 한국식품연구원 Methods for Reducing Allergenicity of Rice by Enzyme and Heat Composite Treatment
US10654888B2 (en) 2002-09-11 2020-05-19 Chugai Seiyaku Kabushiki Kaisha Method for removing viruses in a physiologically-active protein-containing sample

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10654888B2 (en) 2002-09-11 2020-05-19 Chugai Seiyaku Kabushiki Kaisha Method for removing viruses in a physiologically-active protein-containing sample
JP2004189676A (en) * 2002-12-12 2004-07-08 Sansho Seiyaku Co Ltd External preparation for ameliorating damaged skin
JP4586178B2 (en) * 2002-12-12 2010-11-24 三省製薬株式会社 External preparation for improving skin damaged by burns
JP2006230348A (en) * 2005-02-28 2006-09-07 Nippon Flour Mills Co Ltd Low allergenic baked confectionery and method for producing the same
KR101508585B1 (en) * 2013-05-07 2015-04-06 한국식품연구원 Methods for Reducing Allergenicity of Rice by Enzyme and Heat Composite Treatment

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