JPH0912464A - Food allergy inhibitor and food and drink containing the inhibitor - Google Patents

Abstract

PURPOSE: To obtain an inhibitor consisting of a high protein material derived from brewers grain and capable of suppressing food allergy attributable to a food by taking the inhibitor together with the food and to obtain and drink compounded with the inhibitor. CONSTITUTION: This is food allergy inhibitor containing a high protein material derived from brewers grain whose protein content is increased, as an active component. The high protein material derived from brewers grain consists of granules separated from coats of brewers grain. The granules preferably contains protein of 40-60wt.%, preferably 45-70wt.%, lipid of 12-18wt.%, preferably 1-3wt.% as fat, fiber of 2-6wt.%, preferably 3-6wt.% and ash of 1-4wt.% in terms of dried material. Further, regarding food and drink, it is added to a basic food at the ratio of the high protein material derived from brewers grain: an allergen protein=1:2 to 1:5 (in terms of crude protein). The causaive agent of food allergy is preferably an albumen-derived protein or casein.

Description

Detailed Description of the Invention

[Background of the Invention]

FIELD OF THE INVENTION The present invention relates to a substance containing a high protein derived from beer lees, which can suppress food allergies caused by the food by ingesting it with other foods, and a mixture thereof. It relates to food and drinks that have been made.

[0002]

2. Description of the Related Art Since the recent increase in the number of food allergy patients has become a major social problem, various methods for suppressing or reducing this allergy have been studied. Among them, the method of suppressing allergy by modifying, decomposing or removing a specific allergen to prevent it from binding to an antibody is theoretically the simplest and easiest to approach.
For example, in Japanese Unexamined Patent Publication No. 6-7092, a protein having a low allergenicity is prepared by binding another protein or peptide with a transglutaminase to a protein that is an allergen. In addition, an attempt to reduce the reactivity with immune cells such as T cells and B cells by treating casein, which is a major allergen of milk, with aminopeptidase has been reported (Monthly Food Chemical No. 12, 57 (1989) Further, an attempt to reduce allergens by treating rice with actinase has already been put into practical use (Chemistry and Biology, Vol. 29, No. 10, pp. 675 (1991). However, this method is effective against individual allergens, but when multiple foods cause allergies, it is necessary to deal with each of them, which is difficult. There was also a concern that the nutritional value might be reduced.Other than that, for example, a method of using desensitization may be considered. , And it was still a basal level of effort,
There is no report that it has been widely put into practical use.

[Summary of the Invention]

DISCLOSURE OF THE INVENTION The present invention provides a food material which suppresses excessive immune antibody response reaction caused by the food and thus allergic reaction when taken together with food, and food and drink containing the food material. To aim.

<Summary>

Means for Solving the Problems Recently, a high protein-containing powdery grain derived from beer lees, which is separated from the husks of beer lees and has a high protein content, has been developed (JP-A-3-24).
No. 4373). This high protein content can be obtained, for example, by subjecting beer lees in a wet state to pressure treatment and subjecting the obtained treated product to sieving treatment. Beer meal is a by-product in the production of beer and has a high fiber content of about 60% by weight (dry matter conversion) and a low crude protein content of about 25% by weight (dry matter conversion). Therefore, it is used as a feed for ruminants, especially cattle. Although it was limited to applications,
With the development of the above-mentioned high protein content granules, it is possible to provide a high protein content derived from beer lees having a crude protein content of 50% (dry matter equivalent) or more, and the present inventor sought a new use thereof. . The present inventors have found that this high protein content derived from beer lees has an action of suppressing it against food allergies caused by proteins (eg egg white protein or casein), and complete the present invention. Came to. That is, the food allergy suppressor according to the present invention is characterized by containing, as an active ingredient, a beer meal-derived high protein content material in which the protein content of beer meal is increased. The food and drink according to the present invention is characterized in that the above-mentioned high protein content product derived from beer lees is added to a basic food.

[Detailed Description of the Invention] <High protein content derived from beer lees> The high protein content derived from beer lees in the present invention is obtained by removing the husks of beer lees to increase the protein content. Specifically, it refers to the high protein content substance disclosed in JP-A-3-244373. That is, the beer lees-derived high protein content in the present invention, consisting of a granular material separated from the bark portion of the beer meal, the granular material,
40-60% by weight protein and 1 lipid based on dry matter
2-18% by weight, fibers 2-6% by weight and ash 1-4
A beer lees-derived high protein-containing granular material containing 50% by weight (preferably 45 to 7 protein on a dry matter basis).
It means a high protein content granule containing 0% by weight, 1 to 3% by weight of fat, 3 to 6% by weight of fiber, and 1 to 4% by weight of ash). In addition, these analytical values are measured based on the analytical method shown in Chapter 3 of "Japanese Standard Feed Ingredients Table (1987 version)" edited by Secretariat of Agriculture, Forestry and Fisheries Technology Council, Ministry of Agriculture, Forestry and Fisheries.

Such a beer lees-derived high protein content can be produced by any purposeful method, but is preferably a beer lees-derived high protein content mechanically separated from beer lees, As a preferable example of the specific method, for example, the method disclosed in JP-A-3-123479 or JP-A-3-244373 can be mentioned. This method can be summarized as follows.
The beer lees in a wet state are subjected to pressure crushing (roll mill, etc.), and the obtained crushed product is subjected to sieving in the presence of water (usually 20 to 50 mesh sieve) to obtain a protein-containing fraction. High protein content derived from beer meal (malt protein (M
PF), or an alkali extraction treatment (usually adding 0.05 to 0.15N aqueous alkali solution to obtain 60).
˜100 ° C., 10-40 minutes treatment) or a lipid contained in malt protein is subjected to a suitable solvent extraction treatment (such as ethanol) to make a defatted product to obtain malt protein with a further increased protein content. is there. For details of the beer lees-derived high protein content itself and a method for producing the same, refer to JP-A-3-2443.
73 and JP-A-3-123479.

Further, in order to further improve the weight yield, the method described in Japanese Patent Application No. 6-174563 (wet beer meal peeling method and apparatus therefor) can be used. This method can be summarized as follows. Wet beer lees (usually water content 83 to 90%) in a wet state are rolled with a pair of rolls having slits (preferably a roll interval of 0.02 to 0.06 m).
m) is a predetermined rotation speed ratio (preferably 2.5 to 3.5).
It is supplied to a roll mill rotating in a pair 1) and the protein particle-containing site in the beer meal is peeled off from the husk by pressing, whereby the husk is peeled from the beer meal in a wet state to obtain a high protein content. As a preferable condition, the roll pairs are provided in multiple stages (more preferably three stages), and a storage space is formed by a guide portion that stands vertically above the roll pairs in each stage, and is supplied to the roll pairs in each stage. The yield can be further improved by allowing the beer lees to stay temporarily. The basic principle of this method is generally described as follows. When the beer meal is supplied to a roll pair having a difference in rotation speed between the roll pairs having a slit, the beer meal is pressed and at the same time the beer meal is sheared by peeling the aleurone layer from the hulls due to the rotation speed difference. Power comes into play. Then, the beer lees in the wet state are adjusted to have a high water content of 83 to 90%, and a very narrow interval of 0.02 to 0.06 mm, which is not adopted in the conventional roll mill of this kind. By performing the treatment as described above, the exfoliation of the aleurone layer is promoted, and both the weight yield and the treatment capacity are improved.

A preferred apparatus for obtaining a high protein content from beer lees based on the above-mentioned principle (Japanese Patent Application No. 6-174563) is, in summary, continuous beer lees in a wet state. Means for transferring beer meal (preferably, a hopper, a conveyor for transferring the beer meal input from the hopper, a supply housing for storing the beer meal supplied from the conveyor, and a bottom provided in the supply housing. And a feed roll for feeding beer lees to the roll mill section), and a beer lees supplied from the beer lees supply means and a roll pair having a slit at a predetermined rotation speed ratio (preferably, A roll mill unit (preferably a multi-stage type in which a plurality of roll pairs are arranged above and below) provided with a roll interval of 0.02 to 0.06 mm) and treated Which is a wet spent grains husk peeling apparatus and a BSG discharge portion for deriving Lumpur meal outside. A more preferable configuration of the above apparatus is a three-stage type from a roll pair, and the first stage roll pair is 1000 rpm vs. 330 rp.
m, the second stage roll pair is 1000 rpm vs. 430 rp
m, the third stage roll pair is 1000 rpm vs. 480 rpm
The rotation speed ratio of the roll pair, the relationship between the rolling and the direction of rotation of the roll pair is edge / edge type, the roll pair is housed in a watertight housing, and is vertically arranged in the space above the roll pair. That is, the beer lees storage unit is formed by the standing guide unit. Specific examples of such a device and a method for preparing a high protein content product using the device are described in detail in Examples below.

<Food Allergy Suppressor> As described above, the food allergy suppressor according to the present invention contains, as an active ingredient, a beer lees-derived high protein content product in which the protein content of beer lees is increased. Here, food allergies include allergies caused by proteins, typically egg white-derived proteins or casein as a causative substance. In the present invention, as shown in the Examples below, from a standard food allergy test using a mouse system of a strain showing a high antibody response to egg white and casein, high protein content derived from beer lees is these food allergies. It was confirmed to have an inhibitory effect on Therefore, this high protein content product derived from beer lees can be used as a food allergy suppressor.

The high protein content derived from beer lees as a food allergy suppressor can be administered by any purposeful route of administration, specifically, in the case of animals, it is usually administered orally.
In the case of human, it can be usually orally administered alone or in a form containing the following other additives. When the high protein content product derived from beer lees is administered as a food allergy suppressant, it can be administered in the form of a suspension, tablet, granule, powder, capsule or the like depending on the administration method. In order to produce these preparations, if necessary, a solvent, a solubilizer, an isotonicity agent, a preservative, an antioxidant,
Excipients, binders, lubricants, stabilizers and the like can be added in suitable mixing ratios. As the solvent, for example, water, physiological saline, etc., as the solubilizer, for example, ethanol, polysorbates, Cremophor, etc., as the excipient,
For example, lactose, starch, crystalline cellulose, mannitol, maltose, calcium hydrogen phosphate, light anhydrous silicic acid, calcium carbonate, etc., as the binder, for example, starch, polyvinylpyrrolidone, hydroxypropyl cellulose, ethyl cellulose, carboxymethyl cellulose, gum arabic, etc. However, as the disintegrant, for example, starch, carboxymethyl cellulose calcium, etc., as the lubricant, for example, magnesium stearate, talc, hardened oil, etc., as the stabilizer, for example, lactose, annitol, maltose, polysorbates, macro Examples include goals, polyoxyethylene hydrogenated castor oil, and the like.
If necessary, glycerin, dimethylacetamide, 70% sodium lactate, a surfactant, and a basic substance (for example, sodium hydroxide, ethylenediamine, ethanolamine, sodium carbonate, arginine, meglumine, trisaminomethane) are added. . These components can be used to produce a dosage form such as a suspension.

The food allergy suppressant of the present invention is usually administered when a food is ingested, but it is ingested at the same time as the food containing the allergen as long as the allergen in question and the condition for passing through the digestive tract are virtually the same. No need. The high protein content product derived from beer lees as a food allergy suppressor exerts an effect at a weight ratio of 0.2 times or more in terms of crude protein in the case of protein allergen with respect to the allergen in food and drink. Regarding the dose of food allergy suppressor, since the high protein content derived from beer lees is derived from edible raw materials, there is no problem in overdose, but there are various situations such as the results of animal experiments and the amount of allergens in food and drink. In consideration of the above, specifically, for adults, usually 1 per meal
About 100 to 100 g (as high protein content derived from beer lees) is suitable.

<Food and Beverage of the Present Invention>
It is as described above that the high protein content derived from beer lees is mixed with the basic food, and typically,
It is an allergy-suppressing food or drink targeting a basic food containing a protein, particularly a protein derived from egg white or casein. In the above allergy-suppressing food and drink, the food allergy-suppressing action of the beer lees-derived high protein content can suppress allergies caused by egg white-derived proteins, proteins represented by casein, and the like.

In the food and drink of the present invention, typical basic foods of interest are foods containing egg white (derived from chicken egg etc.) or casein or soybean protein (or raw material), and specifically, for example, Fried eggs, pudding,
Examples thereof include solid foods such as castella and tofu, or powdered food materials such as okonomiyaki mint, and liquid foods such as milk, yogurt, and milkshake. Also,
In the present invention, the basic food may be animal feed. The blending ratio of the beer lees-derived high protein content in the food and drink of the present invention may be a ratio capable of suppressing the action of the allergen, but when the allergen is a protein, with respect to the protein in the normal basic food,
It is 1: 2-1: 5 in terms of crude protein (high protein content derived from beer lees: allergen protein).

[0014]

The following examples are intended to illustrate the invention in more detail and are not intended to limit the invention. Experimental Example 1 : Preparation of beer lees-derived high protein content Examples of beer lees-derived high protein content are, for example, JP-A-3-123479 or JP-A-3-3479 described above.
Method described in Japanese Patent No. 244373 or Japanese Patent Application No. 6-1
It is prepared by the method described in the specification of 74563. Specifically, the following method is followed. 1) Beer lees in a wet state (water content: 77.6% by weight) 3k
About 10 kg of water is added to g, and pre-sieving is performed in water using a 35-mesh sieve. The particulate protein-containing fraction that has passed through the sieve is collected by centrifugation and dehydration. On the other hand, the coarse-particle protein-containing fraction on the sieve was treated with a roll mill (roll rotation speed: 100 rpm, roll gap: 0.
1 mm), and the particles bonded or adhered to the husks are separated and crushed. The roll milled product is then screened using a 35 mesh screen,
The particulate protein-containing fraction is collected. Then, the coarse-particle protein-containing fraction on the sieve is again subjected to roll milling and sieving to recover the fine-particle protein-containing fraction. Further, the coarse particle protein-containing fraction remaining on the sieve is sieved in water using a 10-mesh sieve, and the fibrous material is collected on the sieve as a fraction of only the husks. The particulate protein-containing material recovered in the slurry form as described above is vacuum dried to obtain 180 g of a dried product. The particulate protein-containing material has a high protein content, and the protein content is 50.8% by weight on a dry matter basis (see Example 1 of JP-A-123479). The high protein content product obtained by the above operation is further subjected to alkali extraction treatment (usually, treatment at 60 to 100 ° C. for 10 to 40 minutes with addition of 0.05 to 0.15 N alkali aqueous solution) or lipid contained in malt protein. Is subjected to a suitable solvent extraction treatment (such as ethanol) to obtain a defatted product, whereby malt protein having a further increased protein content can be obtained (see Examples 2 to 5 in the above publication).

2) In this embodiment, the Japanese Patent Application No. 6-
According to the method described in No. 174563, a high protein content derived from beer lees was prepared using a wet beer lees peeling device (FIGS. 7 to 8). (1) Beer lees peeling device In FIG. 7 (side view) and FIG. 8 (partially cutaway front view), beer lees peeling device 10 is beer lees adjusted to an appropriate amount of water content. Beer lees supply unit 12 for transferring and feeding the beer lees to the roll mill, a roll mill unit 14 for separating and separating the aleurone layer from the beer lees by a plurality of roll pairs arranged in series vertically, and a discharge unit for discharging the treated beer lees It is basically composed of 16 and 16. The beer lees supply unit 12 includes a housing 11 that forms a transfer passage for the beer lees, and a hopper 17 is attached to one end of the housing 11. The hopper 17 has a beer lees supply port 18 and a water intake port 19.
The water and the raw material beer lees supplied to the are adjusted to a constant water content.

Inside the housing 11, means for transferring the beer lees while stirring is housed. In this embodiment, the transfer means is a spiral screw type conveyor 2.
3 and a crossbar type screw 24 on the downstream side thereof. The spiral screw type conveyor 23 and the crossbar type screw 24 share the rotation axis 20,
One end is rotatably supported via a bearing 21 and the other end is connected to a motor 22. A supply housing 15 for temporarily storing the supplied beer meal in a wet state and supplying it to the roll mill unit 14 is installed below the beer meal transfer device. The supply housing 15 has a structure in which the side surface of the lower half of the supply housing 15 is inclined so as to narrow the interval downward, and the beer lees charged are collected in the center.

At the bottom of the supply housing 15, there is provided a feed roll 26 for continuously supplying a constant amount of the dropped beer lees to the roll mill section 14. The feed roll 26 is composed of a pair of rolls. One of the rolls is driven to rotate by a motor 29, and the other roll is driven simultaneously via a gear 30. In the case of this embodiment, the feed roll 26 is a paddle type roll, and a paddle 27 extending in the axial direction is radially attached to the roll body. At this time, the paddle type roll may be a crossbar type roll. Next, the roll mill unit 14 includes a pair of rolls 3 having upper and lower three-level cuts.
4a, 34b, 35a, 35b and 36a, 36b. These roll pairs 34a, 34b, 35a,
Each of 35b and 36a, 36b is housed in a housing 32 which is entirely watertight. The inside of the watertight housing 32 is vertically divided into three stages, and the roll pairs 34a, 34b, 35a, 35b and 36a, 36b are housed in the respective compartments. These roll pairs 34
a, 34b, 35a, 35b and 36a, 36b are
The roll interval can be adjusted in units of 0.01 mm,
Further, each roll pair is independently driven at a predetermined rotation speed. As the roll pair gap adjusting mechanism and the driving mechanism, known roll mills of this type are provided in housings 31 and 33 adjacent to the watertight housing 32.

Guide plates 37a and 37b are arranged above the uppermost pair of rolls 34a and 34b in parallel and vertically so as to correspond to the axial distance between the rolls. In this case, the pair of rolls 34 is guided by the guide plates 37a and 37b.
a, a beer cake storage space E is formed in the upper part of 34b,
The beer lees fed from the feed roller 26 are temporarily stored in this space, and then the roll pairs 34a, 3a, 3
4b. Similar guide plate 3
8a, 38b, 39a, 39b are provided on the middle-stage roll mill pair 35a, 35b and the lower-stage roll pair 36a, 36b, respectively. Here, FIG. 9 is a diagram showing the shape of the teeth cut into the surface of the roll mill. In this case, the teeth of the roll are formed along the ridge line extending in the roll axial direction from the long slope 50 and the short slope 51. In the case of a roll mill having a roll mill diameter of 200 mm, for example, the slope of the long slope 50 is in the radial direction. On the other hand, 65 °, the inclination of the short slope 51 is 30 ° with respect to the radial direction, the tooth height is 0.4 mm, and the tooth interval is 1.1 mm.

FIG. 10 is a diagram for explaining the edge / edge type and the back / back type which are distinguished by the difference in the rotation direction of the roll mill pair and the rotation speed ratio thereof in relation to the division. The roll mill pairs rotate at different rotation speeds. In this case, when the rotation speed of the roll that rotates with the short slope 51 facing downward is higher, the edge / edge type (FIG. 10A), the long slope 50 When the rotation speed of the roll that rotates toward the lower side is higher, it is called a back / back type (FIG. 10B). Edge / edge emphasizes the shear force and back / back emphasizes the extrusion force. In the present invention, any of them can be used, but from the viewpoint of weight yield, edge / edge is more preferable.

Next, the beer lees passed through the lowermost roll pair 36a, 36b are discharged to the outside through the beer lees discharge section 16. A screw conveyor 41 driven by a motor 42 is accommodated inside the case 40 of the beer cake discharge unit 16, and the beer cake processed by the roll mill unit 14 is smoothly discharged to the outside from a discharge port 45. It has become. Next, the operation of the beer lees peeling device configured as described above will be described. The raw material beer lees are fed into the hopper 17 through the supply port 18, and the water supply port 1
It is watered by the water supplied from 9. This water is
The water content is adjusted within the range of 83% to 90%. In this water addition step, the raw material whose water content has been adjusted in advance can be transferred by utilizing air pressure. Further, a cyclone type in which beer lees and water are blown into the hopper 17 from the circumferential direction may be adopted.

The beer lees are appropriately agitated by the spiral screw type conveyor 23, and uniformly fed into the supply housing 15 from the crossbar type screw 24. The beer cake usually stays in the supply housing 15 for 1 to 3 minutes, and is sent to the uppermost pair of rolls 34 a and 34 b of the roll mill unit 14 by the paddle type feed roll 26. In this case, the upper part of the roll pair 34a, 34b is
Since the guide plates 37a and 37b are provided to form a temporary storage space for the beer lees, the beer lees to be stored are pushed into the roll pairs 34a and 34b by the food roll 26 and are supplied with ease, and the guide plates 37a and 37b are also provided. To prevent the bridge of beer lees from being formed vertically, the roll pair 34a, 34b promotes the action of the pressure pen peeling treatment. In this way, the beer lees processed by the uppermost roll pair are sequentially fed with the middle roll pair 35a, 35b,
It is sent to the lower roll pair 36a, 36b for processing.
At the same time, the storage space formed by the guide plates 38a, 38b, 39a, 39b accelerates the pressure pen peeling process by the roll mill, as in the case of the upper stage. The processed material that has passed through the roll mill unit 14 in this manner is led out to the outside by the screw conveyor 41 of the discharge unit 16 and provided to the next sieving step. Since each roll pair is housed in the watertight housing 32, after the processing of beer lees is completed, each roll mill pair 34a, 34b, 35a, 35b, 36 is filled with cleaning water in the watertight housing.
It has a structure that can be easily washed by operating a and 36b.

(2) Preparation of High Protein Content Product Using Beer Meal Peeling Device A beer meal-derived high protein content product was prepared using the above-mentioned device as follows. The roll diameter of the roll mill was 200 mm, and the roll pair was adjusted to have a roll gap of 0.02 mm. Beer lees used as raw material have a water content of 77.0% 100 kg (23.0 kg dry matter equivalent)
Was adjusted to a water content of 90.0%, and the water was supplied to the roll mill from the hopper using a paddle type feed roll. Rotation speed ratio of the first stage roll pair is 1000 rpm to 400r
After operating at pm and obtaining the intermediate processed product I with this roll pair, this intermediate processed product I is fed to the second stage roll pair (rotation speed ratio 1000 rpm vs. 430 rpm) to obtain the intermediate processed product I.
I got II. Further, this intermediate processed product II was supplied to the third roll pair (rotational speed ratio 1000 rpm to 480 rpm) to obtain a final processed product III. When this final treated product III was classified using a vibrating sieve machine, the dry protein conversion showed a high protein content fraction of 7.7 kg, a coarse particle fraction + a husk fraction 1
It was possible to obtain 5.3 kg. When the protein content of the high protein content fraction was analyzed, it was found to be 5
It was a high content rate of 5.7% (dry matter conversion). The malt protein (beer meal-derived high protein content (hereinafter, also referred to as MPF)) obtained as described above was used in the following Examples and Comparative Examples.

Example 1 and Comparative Example 1 B10. Showing a high antibody response to egg white. Five A-type mice (female, 6 to 8 weeks old at the start of the experiment) were used in each of the example group and the comparative example group. Both sides
It was used according to the schedule shown in FIG. 1, and administration and blood collection were performed. The feed was freely given by giving 20 g per 100 g of body weight per day. <Example Example Purified feed composition> (in 1 kg) MPF * 200 g Egg white (Kewpie) 250 g Vitamin mix (Nippon Agricultural Industry) 10 g Sucrose (dairy sugar) 200 g Mineral mix (Nippon Agricultural Industry) 35 g Cellulose (Asahi Kasei) 40 g Choline chloride ( Katayama Chemical Co., Ltd.) 4 ml Starch (central food) 201 g Corn oil (Nippon Shokuhin Kako) 50 g * MPF composition (dry matter equivalent) protein protein fat fiber ash soluble nitrogen free content 55.7 14.5 4.4 1.7 23.8 (%) <Comparative example Purified feed composition> (in 1 kg) Casein (Katayama Chemical Industry) 200 g Egg white (Kewpie) 250 g Vitamin mix (Japan Agricultural Industry) 10 g Sucrose (dairy sugar) 200 g Mineral mix (Nippon Agricultural Industry) 35 g Cellulose (Asahi Kasei) 40 g Choline chloride ( Katayama Chemical Industry) 4ml starch (Chuo Foods) 201g corn oil (Nippon Shokuhin Kako) 50g

Serum-specific antibodies against the major proteins of egg white, ovotransferrin, ovomucoid, and lysozyme, were collected from the collected blood by solid phase enzyme immunoassay (E).
LISA). Coat the ELISA microplate with each antigen solution (10-100 μg),
Double diluted serum was added and bound IgG and IgE antibodies were detected with peroxidase-labeled anti-mouse IgG and perxidase-labeled anti-mouse IgE. The antibody titer was 4 using o-phenylenediamine as a peroxidase substrate.
The absorbance was detected at 12 nm. First, FIG. 2 shows the results of examining the amount of IgG antibody in order to examine general antibody responsiveness.
It is shown in FIG. The amounts of IgG against ovotransferrin, ovomucoid and lysozyme were all less than half in the Example group compared to the Comparative group, and it is clear that the antibody response to these proteins is weakened. Next, the amount of IgE produced was measured for lysozyme, in which significant inhibition of IgG antibody production was observed (FIG. 5).
No IgE antibody against lysozyme was detected at all in the Example section. From this result, it is also clear that MPF (high protein content derived from beer lees) suppresses excessive IgE production that causes food allergy.

Example 2 and Comparative Example 2 Five DBA / 2 mice (female, 6 to 8 weeks old) showing a high antibody response to casein were used in each of the Example group and the Comparative example group. Both were used according to the schedule shown in Table 1, and administration and blood collection were performed. 20 g of 100 g of body weight was freely given. Table 1 Administration period Purified feed 1 0-7 days, 28-35 days, 77-84 days Purified feed 2 112-119 days, 168-175 days (compositions of 1 and 2 are common in the example group, only in the comparative example group) Compositions of 1 and 2 are different) Solid feed (dose period) Period other than the above Blood sampling date 0, 14, 42, 77, 91, 112, 126, 168, 182 days * Solid feed: Solid feed for breeding and breeding (CLEA Japan) CE2)

<Examples Purified feed composition> (in 1 kg) MPF * 200 g Casein (Katayama Chemical Industry) 250 g Vitamin mix (Japan Agricultural Industry) 10 g Sucrose (dairy sugar) 200 g Mineral mix (Japan Agricultural Industry) 35 g Cellulose (Asahi Kasei) ) 40 g Choline chloride (Katayama Chemical Industry) 4 ml Starch (central food) 201 g Corn oil (Nippon Shokuhin Kako) 50 g * MPF has the same composition as in Example 1. <Comparative Example 1 Purified feed composition> (1 kg) Egg white (Kewpie) 200 g Casein (Katayama Chemical Industry 250 g Vitamin mix (Japan Agricultural Industry) 10 g Sucrose (dairy sugar) 200 g Mineral mix (Japan Agricultural Industry) 35 g Cellulose (Asahi Kasei) 40 g Choline chloride (Katayama Chemical Industry) 4 ml Starch (central food) 201 g Corn oil (Nippon Shokuhin Kako) 50 g <Comparative Example 2 purified feed composition> (in 1 kg) SPI (isolated soy protein) (Fuji Oil) 200 g Casein ( Katayama chemical industry) 250g vitamin mix (Nosan) 10g sucrose (Taito) 200g mineral mix (Nosan) 35g cellulose (Asahi Kasei) 40g choline chloride (Katayama chemical industry) 4ml starch (central food) 201g corn oil (Japan Goods Chemical) 50g

The blood-collected blood was assayed for serum-specific antibody against casein by solid-phase enzyme-linked immunosorbent assay (ELISA). A microplate for ELISA was coated with each antigen solution (10 to 100 μg), 100-fold diluted serum was added, and the bound IgE antibody was detected with peroxidase-labeled anti-mouse IgE. The antibody titer was detected as an absorbance at 412 nm using o-phenylenediamine as a peroxidase substrate. FIG. 6 shows the result. In Comparative Example Group 1 in which egg white was used instead of MPF, the antibody titer against casein did not increase, and therefore no difference was obtained from the Example group. It is considered that this is because the antibody response to egg white is the main and the response to casein is weakened. However, after replacing the egg white with SPI (isolated soybean protein), it was found that the antibody responsiveness was obviously lower in the Example section. Therefore, it was found that MPF is also effective against food allergy caused by casein.

Example 3 Production Example of Food Allergy Inhibitor After the dried MPF was subjected to a hammer mill (9600 rpm), it was passed through a sieve having an opening of 0.5 mm to prepare a powder passing therethrough. The yield was 99.5%. This is packed into No. 1 capsules for formulation in about 300 mg each,
Used as a food allergy suppressant.

Example 4 Production Example of MPF-Containing Food 5 g of MPF powder was added to 100 g of commercially available okonomiyaki.
Was added to produce an okonomiyaki element for food allergy patients. When used in combination with chicken eggs, the effect of suppressing food allergies can be expected.

[0030]

As described above, according to the present invention,
Even if an allergen (mainly egg white protein or protein such as casein) is contained in food or drink, intake of a high-protein content derived from beer lees suppresses excessive immune antibody reaction and eventually allergic reaction caused by the food. You can It is understood that it was surprising that the high protein content derived from beer lees had such an action.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a test schedule in Example 1 and Comparative Example 1.

FIG. 2 is an explanatory view showing the measurement results of the amount of IgG antibody against ovotransferrin in Example 1 and Comparative Example 1.

FIG. 3 is an explanatory diagram showing the measurement results of the amount of IgG antibody against ovomucoid in Example 1 and Comparative Example 1.

FIG. 4 is an explanatory view showing the measurement results of IgG antibody amount against lysozyme in Example 1 and Comparative Example 1.

FIG. 5 is an explanatory diagram showing the measurement results of the amount of IgE antibody against lysozyme in Example 1 and Comparative Example 1.

FIG. 6 is an explanatory view showing the measurement results of the amount of IgE antibody against casein in Example 2 and Comparative Example 2.

FIG. 7 is a side view showing an example of a wet beer lees peeling device used in the present invention.

FIG. 8 is a partially cutaway front view of the wet beer lees peeling device.

FIG. 9 is an explanatory view showing the division of the roll mill.

FIG. 10 is an explanatory diagram showing an edge / edge type (a) and a back / back type (b) depending on the difference between the cutting of the roll mill and the method of giving the rotation direction.

[Explanation of symbols]

 12 Beer lees supply section 14 Roll mill section 16 Beer lees discharge section 18 Hopper 23 Screw type conveyor 24 Crossbar type screw 26 Feed roll 32 Watertight housing 34 Roll pair 35 Roll pair 36 Roll pair 37 Guide plate

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Claims (7)

[Claims] 1. A food allergy suppressor comprising, as an active ingredient, a beer meal-derived high protein content material in which the protein content of beer meal is increased. 2. The food allergy suppressor according to claim 1, wherein the causative substance of food allergy to be suppressed is protein. 3. The food allergy suppressor according to claim 1, wherein the causative substance of food allergy to be suppressed is egg white-derived protein or casein. 4. A food or drink product, characterized in that the beer lees-derived high protein content product according to claim 1 is added to a basic food. 5. The food / drink product according to claim 4, which is an allergy-suppressing food / drink product, wherein the basic food contains protein derived from egg white or casein. 6. The food or drink according to claim 4 or 5, wherein the basic food is milk, egg white-containing food or soy protein-containing food. 7. A beer lees-derived high protein content in a range of 1: 2 to 1: 5 (beer lees-derived high protein content: allergen protein) in terms of crude protein with respect to the allergen protein in the basic food. Food / beverage products of any one of Claims 4-6 which were mix | blended.