JPH10271970A - Production of low allergic wheat flour, low allergic wheat flour and its processing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject wheat flour free from not only an allergen in gluten but also water-soluble and salt-soluble allergens by stirring a mixture of wheat flour and water, and subsequently treating the mixture with actinase. SOLUTION: A mixture of wheat flour and water is stirred preferably for 1-60 min, and the stirred mixture is treated with actinase. Further, the amount of the water is preferably 2-50 times the wheat flour, and that of the actinase is preferably 0.1-10 wt.% based on the wheat flour. Furthermore, the actinase treatment after stirring is carried out preferably at 20-45 deg.C for 1-10 hr. In addition, it is possible that a mixture of wheat flour and water is subjected to an actinase treatment, the treated mixture is stirred, and the stirred mixture is treated again with actinase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing low-allergen wheat flour, a low-allergen wheat flour produced by this method, and a processed product thereof.
More specifically, the present invention relates to a low-allergen wheat flour useful as a food material for cereal allergy patients and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the number of patients suffering from food allergies has rapidly increased worldwide. Among them, allergies to rice, wheat and the like have become a serious problem since their grains are the staple food of people. The inventors of the present invention have developed low-allergen rice in 1990 to solve this problem (J. Food Sci., 55, p781, 1990; J. Food Sci., 5).
5, p1105, 1990; Nutrition Journal, 44, p51, 1991; Trends Foo
d Sci., 4, 1993). Then, this allergen-reduced rice was approved by the Ministry of Health and Welfare as the first food for specified health use in 1993, and is now widely supplied to rice allergy patients.

[0003] On the other hand, although flour is used in large quantities as a raw material for bread, noodles, pasta and the like, which are the staple foods of many people around the world, it has long been a food-acceptable low allergen. Although the conversion was not successful, the inventors of the present invention isolated an antigenic peptide from gluten chymotrypsin hydrolyzate used as an antigen by most wheat allergic patients, and obtained an epitope (antigenic determinant) of this peptide.
Patents have been filed after identifying the parts (Japanese Patent Application No. Hei 7-3440).
No. 70). In addition, the present inventors have proposed a method for reducing the allergen of flour, which comprises inactivating the antigenic peptide using a food processing enzyme (for example, bromelain), and a reduced allergen flour obtained by the method. And also filed a patent application (Japanese Patent Application No. Hei 7-344,
No. 069).

[0004]

SUMMARY OF THE INVENTION The present inventors have studied the allergen-reduced wheat flour obtained by the above-mentioned prior invention (Japanese Patent Application No. 7-344,069), and as a result, further improved the results. I found something to do. That is,
The allergens in flour are not only those in gluten,
It is known that soluble allergens such as α-amylase inhibitor and galactan are also present in water-soluble components of wheat. Therefore, it has been desired to remove such a soluble allergen.

[0005] The present invention has been made in view of the above circumstances, and a novel allergen-reduced wheat flour containing not only allergens in gluten but also water-soluble and salt-soluble allergens. The purpose is to provide a method for producing allergenized flour.

[0006]

As a first method for solving the above-mentioned problems, the present invention is characterized in that a mixture of flour and water is stirred and the mixture after stirring is treated with actinase. Provided is a method for producing low allergenized flour. The present invention also provides, as a second production method, a method of reducing allergens, which comprises subjecting a mixture of flour and water to actinase treatment, stirring the mixture after actinase treatment, and treating the mixture after actinase treatment again with actinase. Provide a method of making flour.

Further, the present invention provides, as a third method, a method for preparing a low-allergen wheat flour, which comprises subjecting a mixture of flour and water to cellulase treatment, and subjecting the mixture after cellulase treatment to actinase again. provide. Still further, the present invention relates to a low-allergen wheat flour prepared by the first to third methods, wherein the allergen in gluten and a soluble and salt-soluble allergen are not substantially contained. Also provided is a flour and a processed flour food made from the reduced allergen flour.

[0008] The method for producing allergen-reduced wheat flour of the present invention can be applied to any kind of wheat flour such as strong flour, semi-strong flour, medium flour and soft flour.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the first method for producing allergen-reduced wheat flour according to the present invention, first, a mixture of wheat flour and water is stirred, and a water-soluble fraction is removed by, for example, centrifugation to remove soluble fraction in wheat flour. Wash and remove allergens. The amount of water to be mixed with the flour can be appropriately set, but is preferably about 2 to 20 times, more preferably about 10 times the amount of the flour. In addition, the stirring process,
For example, it is performed for about 1 to 60 minutes. Next, the mixture after the stirring treatment is centrifuged to remove soluble allergens, and the flour / water mixture as a precipitate is treated with actinase. This actinase treatment is, for example,
Actinase is added to the mixture in an amount of 0.1% to 10% by weight of the flour, and the mixture is mixed at a temperature of 20 ° C to 45 ° C for about 1 hour to 10 hours. By this second actinase treatment, allergens in gluten are decomposed and removed, and finally a low-allergen wheat flour substantially free of soluble allergens and gluten allergens can be produced.

The actinase used in the method of the present invention was determined by confirming that it was the most suitable enzyme from the following tests. That is, the antigenicity of various enzymes themselves used for food production and the antigenicity of flour treated with these enzymes in the same manner as in Example 2 were combined with the serum of wheat allergic patients. It was examined by an ELISA method using sex as an index. The results are as shown in Table 1. Only actinase had antigenicity below the detection limit in both the enzyme itself and the treated flour.

[0011]

[Table 1]

Next, a second production method of the present invention will be described. In the second method, first, a mixture of flour and water is treated with actinase. More preferably, when preparing a mixture of flour and water, it can be performed by mixing actinase-containing water with flour.
The mixture of flour and water is preferably prepared by mixing flour with twice to 50 times the amount of water, and the actinase treatment is carried out by adding 0.1% of flour to this mixture or water for preparing the mixture. The actinase is added in an amount of from 01% to 0.1% by weight, preferably at a temperature of from 20 ° C. to 45 ° C. for from 10 minutes to 60 minutes. Then
The water-soluble fraction is removed from the flour / water mixture thus treated with actinase, for example, by centrifugation. And the flour obtained as the sediment of centrifugation
The water mixture is actinase treated again. This second actinase treatment can be performed in the same manner as the actinase treatment of the first method. Allergen in gluten is decomposed and removed by this second actinase treatment,
Finally, a low-allergen wheat flour substantially free of soluble allergens and allergens in gluten can be produced.

Further, in the third method of the present invention, a soluble allergen in flour is first decomposed by treating a mixture of flour and water with cellulase. This cellulase treatment can more preferably be performed by mixing the cellulase-containing water and the flour when preparing a mixture of the flour and the water. When preparing a mixture of flour and water, it is preferable to consider the optimum water content when processing the flour to produce a food.
Specifically, a mixture is prepared by mixing flour with 0.4 to 2 times the amount of water. Then, the cellulase treatment is performed by adding about 0.1% to 10% by weight of the cellulase of the flour to the flour / water mixture or the water for preparing the mixture, preferably at a temperature of 20 ° C. to 70 ° C. for 10 minutes to 3 hours. To do. Next, the wheat flour / water mixture after the cellulase treatment is treated with actinase to decompose and remove allergens in gluten, and finally to produce a soluble allergen and a hypoallergenic wheat flour substantially free of allergens in gluten. Can be. In addition, the amount of actinase used for the actinase treatment, the treatment temperature and the treatment time are as follows:
It can be the same as the actinase treatment in the first method.

The allergen-reduced wheat flour prepared by the above-mentioned method can be used as it is for production of various processed flour foods, or can be dried and processed to a storable state. Hereinafter, the present invention will be described in more detail and specifically with reference to examples, but the present invention is not limited to the following examples.

[0015]

【Example】

Example 1 Preparation of Low-Allergen Flour Example 1 10 liters of water and 1 kg of flour were mixed to prepare a flour / water mixture, and this mixture was continuously centrifuged. Next, 10 g of actinase was added to and mixed with the precipitate obtained by centrifugation, followed by treatment at 37 ° C. for 2 hours, 4 hours or 6 hours. Example 2 Preparation of Low-Allergen Flour Example 2 10 liters of water to which 10 g of actinase was added and 1 kg of flour were mixed to prepare a flour / water mixture, and the mixture was treated with actinase at 25 ° C. for 30 minutes. Continuous centrifugation. Then, 10 g of actinase was added to the precipitate obtained by centrifugation and mixed, and the mixture was added at 37 ° C. for 2 hours or 4 hours.
Time processed. Test Example ELISA using the antigenicity of the flour treated in Examples 1 and 2 as an index based on the binding to the serum of a wheat allergic patient
Tested by the method. The results are as shown in Table 2. In the case of Example 1, the antigenicity of the flour was reduced below the detection limit by the actinase treatment for 6 hours.
In the case of, it was confirmed that the antigenicity was reduced below the detection limit by performing the second actinase treatment for 4 hours.

[0016]

[Table 2]

Example 3 Preparation of Low-Allergen Flour Example 3 0.6 liter of water to which 1 g of cellulase was added and 1 kg of flour were mixed to prepare a flour / water mixture, and this mixture was heated at 50 ° C. for 30 minutes. After allowing the flour to undergo cellulase treatment by allowing it to stand, 10 g of actinase was added and mixed.
For 4 hours to prepare a low-allergen wheat flour.

The wheat flour was tested by the same method as in the test example, and it was confirmed that the antigenicity was below the detection limit. Example 4: Preparation example 1 of processed wheat food The allergen-reduced wheat flour prepared in Example 2 (the second actinase treatment was performed for 4 hours) was divided into two equal parts, and half was steamed, followed by mixing and noodle belt. Was prepared using a cutting-type noodle-making machine and fried with safflower oil to prepare low-allergen fried noodles. Example 5: Preparation Example 2 of Processed Wheat Food The allergen-reduced flour prepared in Example 3 is bisected,
Half was steamed and then mixed to form a noodle belt, noodles were made with a cutting-type noodle-making machine, and fried with safflower oil to prepare low-allergen fried noodles.

[0019]

As described above in detail, the present invention provides a low-allergen wheat flour that is practically free of allergens and soluble allergens in gluten. Thereby, even a wheat allergy patient can eat various flour foods.

Claims (20)

[Claims] 1. A method for producing allergen-reduced wheat flour, comprising stirring a mixture of flour and water, and subjecting the stirred mixture to actinase treatment. 2. The mixture of flour and water is a mixture of flour and 2 to 50 times the amount of water.
Method of making low allergen flour. 3. The method according to claim 1, wherein the mixture is stirred for 1 minute to 60 minutes. 4. The method for producing allergen-reduced wheat flour according to claim 1, wherein the actinase treatment after stirring is carried out by using actinase of 0.1% to 10% by weight of the flour. 5. The method according to claim 1, wherein the actinase treatment after the stirring is performed at a temperature of 20 ° C. to 45 ° C. for 1 hour to 10 hours. 6. A method for producing a low-allergen wheat flour, comprising: treating a mixture of flour and water with actinase; stirring the mixture after actinase treatment; and again treating the stirred mixture with actinase. 7. The mixture of flour and water is a mixture of flour and 2 to 50 times the amount of water.
Method of making low allergen flour. 8. The method according to claim 6, wherein the actinase treatment prior to stirring is performed with actinase in an amount of 0.01% to 0.1% by weight of the flour. 9. The method according to claim 6, wherein the actinase treatment before stirring is performed at a temperature of 20 ° C. to 45 ° C. for 20 minutes to 60 minutes. 10. The method according to claim 6, wherein the mixture is stirred for 1 minute to 60 minutes. 11. The method according to claim 6, wherein the actinase treatment after the stirring is performed with actinase in an amount of 0.1% to 10% by weight of the flour. 12. The actinase treatment after stirring is performed at 20 ° C.
The method according to any one of claims 6 to 11, which is carried out at a temperature of from 1 to 45 ° C for 1 to 10 hours. 13. A method for producing a low-allergen wheat flour, comprising subjecting a mixture of flour and water to cellulase treatment, and subjecting the mixture after cellulase treatment to actinase treatment again. 14. The method according to claim 13, wherein the mixture of flour and water is a mixture of flour and 0.4 to 2 times the amount of water. 15. The cellulase treatment is carried out using 0.1% of flour.
The method for producing a low-allergen wheat flour according to claim 13 or 14, wherein the method is carried out with 10% by weight of cellulase. 16. The cellulase treatment is carried out at 20 ° C. to 70 ° C.
The heat treatment is performed at a temperature of 10 minutes to 3 hours.
Method of making low allergen flour. 17. The actinase treatment is carried out by adding 0.1 wt.
2. The method according to claim 1, wherein the actinase is used in an amount of 10% to 10% by weight.
3. A method for preparing 3 to 16 allergen-reduced flour. 18. The actinase treatment is carried out at 20 ° C. to 45 ° C.
The method is carried out at a temperature of 1 ° C for 1 hour to 10 hours.
8. A method for preparing a low-allergen wheat flour according to item 8. 19. An allergen-reduced flour prepared by the method according to claim 1, which is substantially free of allergens in gluten and water-soluble and salt-soluble allergens. . 20. A processed flour food made from the allergen-reduced wheat flour of claim 19.