JPH11103793A - Production of gluten reduced in allergen and wheat flour-like composition containing the same gluten - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method capable of producing gluten reduced in allergen and making allergen-reducing process efficient. SOLUTION: This method for producing gluten reduced in allergen comprises bringing mass containing gluten and forming network structure among gluten into contact with an allergen-reducing treating solution or bringing dough containing gluten and forming network structure among gluten into contact with allergen-reducing treating solution and simultaneously carrying out removal of starch and subjecting the gluten to a process capable of reducing allergen. This wheat flour-like composition comprises gluten reduced in allergen, obtained by the above production method and starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing gluten with reduced allergens and to the use of gluten obtained by the production method.

[0002]

2. Description of the Related Art It has been known that a method for restricting or inhibiting foods that cause allergies is effective as a method of treating food allergy patients. However, restricting or banning food intake can also hinder life support and development. Therefore, it is one of the preferable methods to remove only components that cause allergies and to ingest foods that do not damage other nutritional components.

[0003] In cereals, proteins belonging to the albumin fraction and the globulin fraction are known to be one of the major allergens, and the proteins in the albumin and globulin fractions are removed from wheat flour with a salt solution. It has been found that a wheat preparation with reduced allergens can be produced (JP-A-3-297343). JP-A-5-103612 discloses a method for producing allergen-reduced wheat using an aqueous solution having a surface-active action, an alkaline aqueous solution, and an aqueous solution having a reducing action. JP-A-6-253758 discloses an enzyme. In addition to the description of a method for producing allergen-reduced wheat by the treatment, JP-A-5-103613, JP-A-5-10
JP-A-3616 and JP-A-5-103618 describe an improved method for removing allergen proteins with an aqueous salt solution.

On the other hand, gluten is industrially produced by the following method. That is, as a wet method, a method of adding water to flour and kneading to form a dough and then washing away the starch component with water, a method of adding water to the flour to form a slurry and then collecting the gluten by centrifugation, The method of adding amylase solution to decompose the starch component, or the method of immersing whole wheat in water, absorbing water and then crushing to remove the starch component, or as a dry method, the specific gravity of starch component and protein component of wheat flour It is manufactured by an air classification method or an electrostatic classification method utilizing different points.

[0005] Wheat allergens are considered to be mainly allergens which are proteins soluble in an aqueous salt solution, as described above, and a method of extracting and removing salt-soluble allergen by dispersing wheat flour in salt water is carried out. As a technique for removing allergen components from gluten, the above-mentioned series of publications describing reduction of wheat allergens describe that powdered gluten can be similarly treated. However, using commercially available powdered gluten as it is has problems such as poor dispersibility in the extraction solvent, lowering the allergen extraction efficiency, resulting in a longer total production time, and lower gluten quality. was there.

Accordingly, an object of the present invention is to provide a method capable of producing gluten having lower allergenicity and increasing the efficiency of the allergen reduction step.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have surprisingly found that the above object can be achieved by making gluten into a lump.

[0008] The present invention has been made based on the above findings, and provides a step of bringing a gluten-containing mass forming a network structure of gluten into contact with an allergen-reducing treatment solution to reduce the allergen. It is intended to provide a method for producing allergen-reduced gluten, which is characterized in that:

Further, the present invention is characterized in that a dough containing gluten forming a network structure of gluten is brought into contact with an allergen-reducing treatment solution, and starch is simultaneously removed, and a step capable of reducing allergen is performed. And a method for producing allergen-reduced gluten.

[0010] The present invention also provides a flour-like composition comprising allergen-reduced gluten obtained by the above production method and starch.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The configuration of the present invention will be specifically described below. In the present specification, the solvent of the “allergen reduction treatment liquid” includes gluten, lump containing gluten, wheat preparation, wheat, dough, etc., including all of the moisture previously contained and the moisture added thereto. Shall be considered.

The "allergen reduction treatment liquid" used in the present invention is not particularly limited as long as it can reduce allergens, and may be any known one. That is, the “allergen reduction treatment liquid” referred to in the present specification must be one that actually reduces allergens, and is distinguished from treatment liquids that do not reduce allergens. Also,
In the present specification, "performing a step capable of reducing an allergen" means, for example, as described later, that the pH of the allergen reduction treatment liquid is in a preferable range, and that a salt is used as the allergen reduction treatment liquid. In this case, the final concentration is within a preferred range, and when a salt is used as the allergen reduction treatment liquid, the use ratio of the salt to the gluten-containing mass or dough is within a preferred range, and the allergen reduction is performed. When using an enzyme as a treatment liquid, the amount of the enzyme is within a preferable range,
By adjusting the kneading speed (rotation speed) when kneading in the allergen reduction treatment liquid to a preferred range, by setting the time of the allergen reduction treatment to a preferred range, etc.
It refers to actually reducing allergens.

The above-mentioned allergen-reducing treatment solution preferably has a pH of 5 to 10, for example. pH
If it is less than 5 or more than 10, gluten may be eluted, which is not preferred.

[0014] The allergen-reducing treatment solution is
It preferably contains one or more selected from the group consisting of salts, enzymes, metal hydroxides, ammonia and acids. Here, examples of the salt include chlorides such as sodium, potassium, calcium, magnesium, and ammonium, sulfates, carbonates, acetates, citrates, phosphates, and the like. In particular, sodium chloride, potassium chloride , Sodium sulfate, sodium bicarbonate, sodium polyphosphate or various phosphates are preferred. These salts can be used alone or in combination of two or more. Regarding the concentration of the salt, the final concentration in consideration of the moisture contained in the gluten mass or the like is preferably 0.02 to 3M, and more preferably 0.2 to 2M, regardless of the type of the salt. The concentration is preferred. When the final salt concentration is less than 0.02M, the efficiency of removing allergens may be extremely reduced, while when it exceeds 3M, the removal efficiency may be reduced,
Further, a large amount of salt may be mixed in the wastewater, which makes the wastewater treatment troublesome, and is not economically preferable.

The above enzymes include papain, trypsin, pancreatin, chymotrypsin, bromelain,
Examples include proteolytic enzymes such as subtilisin, thermolysin, collagenase, and ficin, and transferases such as transglutaminase. The origin of the enzyme may be any of animals, plants and microorganisms. In the case of proteolytic enzymes, the amount of enzyme to be added is 0.01 to 100 per 100 g of gluten in terms of dry matter.
The unit is preferably 0 unit, particularly preferably 1 to 100 units (here, 1 unit is an enzyme activity that releases 1 mmol of standard tyrosine per minute by the Anson-Hagiwara method). If it is less than 0.01 unit, it may not be preferable because it may take much time to decompose the allergen, and if it is more than 1,000 units, the decomposition of components other than the allergen also becomes remarkable, and the properties of gluten may be lost. Not preferred. In the case of 1 to 100 units, allergenicity is reduced, and properties as gluten are not lost. Also,
Two or more of these enzymes can be used in combination. In this case, it is desirable that the total amount of the enzymes be within the above range. In the case of a transferase (e.g., transglutaminase), the amount is preferably 5 to 1000 units, particularly 10 to 100 units per 100 g of gluten in terms of dry matter (here, 1 unit refers to
Hydroxamate method (JEFolk and PWCole: J.Bi
ol. Chem., 241, 5518-5525 (1966)).
Micromolar product (in the case of transglutaminase, hydroxamic acid) which is the enzymatic activity to release). 5
If the number is less than the unit, it may take much time to reduce the allergen, which is not preferable.
If the amount is larger than the unit, the action on components other than the allergen becomes remarkable, and the properties of gluten may be lost, which is not preferable. In the case of 10 to 100 units, allergenicity is reduced, and properties as gluten are not lost.

As the metal hydroxide, sodium,
Hydroxides such as potassium, calcium, and magnesium;

Examples of the acid include acetic acid, citric acid, malic acid, succinic acid, hydrochloric acid, and sulfuric acid.

Further, the allergen reduction treatment solution may further comprise one or more selected from the group consisting of a substance imparting a surface-active action and a substance imparting a reducing property. The substance imparting the surfactant activity is not particularly limited and may be an ionic or nonionic substance. Examples thereof include sucrose fatty acid esters having an HLB value of 11 or more, a glycerin polymerization degree of 10 or less and a fatty acid bond number of 3 or less. The following polyglycerin fatty acid esters, enzymatically treated lecithins such as lysolecithin and the like are listed, and one or more of these can be used in combination. HLB above
Since 11 or more sucrose fatty acid esters are dissolved or dispersed in an extract such as water or an aqueous salt solution, they uniformly act on gluten and can sufficiently remove allergens. On the other hand, a sucrose fatty acid ester having an HLB of less than 11 is hardly soluble in an extract such as water or an aqueous salt solution, so that it cannot uniformly act on gluten, and the efficiency of allergen reduction is not improved. Further, even if the degree of polymerization of glycerin is 10 or less, polyglycerin fatty acid esters having 4 or more fatty acid bonds are hardly soluble in an extract such as water or an aqueous salt solution, so that they cannot uniformly act on gluten, and allergen The efficiency of reduction is not improved. Enzyme-treated lecithin such as lysolecithin dissolves very well in water or an aqueous salt solution, and therefore acts uniformly on gluten to sufficiently remove allergens. Sorbinone fatty acid esters and monoglycerin fatty acid esters are not practical because the efficiency of allergen reduction is not improved. The concentration of the substance having the surfactant effect is 0.01 to 0.01% in terms of the final concentration in consideration of the moisture contained in the gluten mass or the like.
The concentration is preferably 10% by weight, more preferably 0.05 to 2% by weight. If the concentration is less than 0.01% by weight, the efficiency of the treatment and the removal operation may not be improved. Even if the concentration is more than 10% by weight, the efficiency of the treatment and the removal operation may be reduced and the physical properties may be changed. Is not preferred. Substances that give these surfactants are
It is thought not only to help permeability but also to act directly on proteins to increase the efficiency of the processing and removal operations.

As the substance giving the reducing action, SO 2
_Three ^2-, HSO_Three ^-, NO_Two ^-, NO ^-Of sodium or
Potassium salt, or cysteine, ascorbic acid, etc.
One or a combination of two or more of these.
Can be used. The concentration of the substance giving the reducing action
Final concentration considering the moisture contained in the lump
0% by weight, preferably 0.1-5% by weight
No. At concentrations below 0.01% by weight, treatment and removal operations
The efficiency of cropping may be significantly reduced, and may exceed 10% by weight.
Even at high concentrations, the efficiency of processing and removal operations is rather reduced
And denaturation of proteins other than allergens
It is not preferable because the properties of the ten may be lost.

In one embodiment of the production method of the present invention, a lump containing gluten (hereinafter, also simply referred to as “gluten lump”) forming a network structure of gluten is brought into contact with the allergen reduction treatment solution. And a step of reducing the allergen. The lump containing gluten can be used in a size suitable for mechanical kneading. For example, if necessary, water is added to commercially available gluten, water is absorbed, kneaded, and a gluten network structure is formed,
Lumpy gluten can be obtained. The water added here may be water or a stock solution for preparing an allergen-reducing treatment solution. Further, an intermediate product that already contains water when producing gluten by the above-mentioned wet method can also be used. The intermediate product may be, for example, gluten in a water-absorbed state obtained after separating starch from wheat flour or the like, gluten obtained by adding water to flour to obtain a slurry, centrifugal separation, and treating the flour with an amylase solution to obtain a starch component. Contains gluten obtained by decomposing. Further, in any stage of performing the allergen reduction step, if the refrigeration or freezing, for example, one that is left standing for at least 30 minutes in an atmosphere of 10 ° C. or less is used as it is or after being thawed, the allergen reduction efficiency is reduced. Well more preferred

Another embodiment of the manufacturing method of the present invention is as follows.
A dough containing gluten forming a network structure of gluten by adding water using wheat as a raw material or the like (hereinafter, also simply referred to as “gluten dough”) is brought into contact with the allergen-reducing treatment solution to simultaneously remove starch. This is an embodiment in which a step capable of reducing the allergen is performed. If this allergen reduction step is carried out, the starch can be removed at the same time, so that the production efficiency is further improved. As the dough containing gluten, those containing starch and the like in addition to gluten forming a network structure can be used. The gluten-containing dough can be obtained by adding water as necessary to commercially available flour, absorbing water, and kneading to form a gluten network structure. The water to be added here may be water, a stock solution for preparing an allergen-reducing treatment solution, or the above-mentioned intermediate product, as in the above embodiment. Also, in any stage when performing this allergen reduction step, as in the above-mentioned one embodiment, refrigerated or frozen, for example, one that is allowed to stand for at least 30 minutes in an atmosphere of 10 ° C. or lower and used as it is or after thawing. And allergen reduction efficiency is more preferable

As described above, allergens can be reduced unless gluten forming a network structure of gluten is not in a lump (for example, a size suitable for mechanical kneading) or in a dough state. The efficiency is reduced and the object of the present invention cannot be achieved.

In order to bring the gluten mass or dough into contact with the allergen-reducing solution, the gluten mass or dough is immersed in the allergen-reducing solution, or the gluten mass or dough is brought into contact with the allergen-reducing solution. This is performed by kneading in a processing liquid. In particular, it is preferable to make contact with the allergen-reducing treatment liquid when forming a network structure between gluten, since the permeability of the treatment liquid is good and the efficiency of allergen reduction is improved. Further, it is preferable to knead 1 part by weight (in terms of dry matter) of the gluten mass or dough in 1.5 to 5 parts by weight of the allergen-reducing solution. Allergens can be reduced by immersion, but by kneading, the allergen-reducing treatment liquid spreads to the inside of the gluten mass or dough, so that the efficiency of allergen reduction is further increased. The use ratio of the allergen reduction treatment liquid is preferably smaller from the viewpoint of the energy efficiency for kneading, and is preferably higher from the efficiency of extracting and removing the allergen. Therefore, in consideration of the balance between the two, as described above, it is preferable to use 1.5 to 5 parts by weight of the allergen-reducing treatment solution with respect to 1 part by weight of the gluten mass or dough. It is more preferable to use 2 to 3.5 parts by weight of the chemical treating solution. The kneading method at this time is not particularly limited, but a kneading vertical or horizontal mixer used for confectionery, baking, and noodle making, such as a kneader, a biaxial or uniaxial extruder, can be used. The kneading speed (rotation speed) of the mixer is preferably in the range of 10 to 80 rpm. If the speed is lower than 10 rpm, the processing time may be undesirably long, and if the speed exceeds 80 rpm, gluten may be damaged and the bonding strength may be reduced. Is weak, so that the quality may be deteriorated, which is not preferable.

The temperature at which the allergen reducing step is performed is preferably 60 ° C. or lower as long as the temperature does not freeze, and 30 to 45 ° C. is most preferable because the extraction efficiency is highest. If the temperature exceeds 60 ° C., the protein may be denatured, which is not preferable.

The time required for performing the allergen reduction step is preferably 10 minutes to 24 hours, more preferably 2 hours to 8 hours. The extract may be exchanged batchwise during the treatment, or It is more preferable that the effluent is discharged continuously, because the extraction efficiency is high and the process time is shortened.

In the present invention, the step of kneading in water may be further included in the allergen reduction step. The water used here includes tap water, well water, distilled water, ion-exchanged water and the like. The step of kneading in water can be included at any stage after or before the step of kneading once in the above allergen reduction treatment liquid (hereinafter also referred to as “extract”). Kneading in water is preferable because the efficiency of removing allergens is increased.
It is considered that the reason for this is that when the gluten mass or the dough is present in water, it softens more than when it is present in the extract, which is a solution of a salt, an acid, a metal hydroxide or the like. Therefore, when kneading in water and kneading in the extract are appropriately combined, the allergen removal efficiency is further increased, which is more preferable. For example, kneading in an extract and kneading in water can be repeated alternately or at random several times. Kneading in water after the completion of kneading in the extract is preferable, since salts, acids, enzymes and the like remaining in gluten can be removed at the same time.

Further, it is preferable to carry out the above allergen reduction step under reduced pressure, because the permeability of the extract to gluten lumps or dough is increased, and the allergen removal efficiency is increased.

After performing the allergen-reducing step as described above, the obtained allergen-reduced gluten can be dried and powdered as required. As the drying method, any method used for drying foods can be used. For example, spraying, vacuum, freezing, hot air, sunlight, electromagnetic waves, or a combination thereof can be used. In the case of drying by spraying, gluten is uniformly dispersed in a solvent, so that it is easy to dry when dispersed in a dilute acid or dilute alkali solution. Examples of the powdering method include a roll method, a mortar method, and an impact method.

Next, the flour-like composition of the present invention will be described. The flour-like composition of the present invention can be obtained by adding starch to the allergen-reduced gluten obtained by the above-described production method of the present invention and mixing with starch. The allergen-reduced gluten used here can be used either in a state containing a large amount of water after treatment or in a powdered state after drying, and these can be mixed depending on the application. . The source of the starch is not particularly limited, such as starch such as wheat, potato, sweet potato, corn, tapioca, etc., and can be used according to the desired physical properties, and these can be used in combination. However, it is of course preferable to use wheat allergens that do not contain other allergy-inducing components. The mixing ratio of the allergen-reduced gluten and the starch is such that when the water content is converted to 12%, the starch is 3 to 15 parts by weight, particularly 6 to 9 parts by weight, based on 1 part by weight of the gluten. The ratio is preferably closest to the physical properties of wheat.

The flour-like composition of the present invention obtained as described above can be used in place of wheat flour in foods that conventionally use flour. By using the flour-like composition of the present invention, foods with reduced allergenicity, for example, bakery products such as bread, cake, cookies, biscuits, udon, noodles such as Chinese noodles, etc., dumplings, wonton skin and Yakifu, okonomiyaki, batter, etc. are obtained. The flour-like composition of the present invention can be used as a raw material for such a food with reduced allergenicity.

[0031]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which do not limit the present invention. In addition, the activity of the enzyme is a numerical value measured according to the reference example described later. Unless otherwise specified, “%” and “parts” in the following examples are “% by weight” and “parts by weight”, respectively.
Means

Example 1 Lump gluten (water content 60) obtained by the Martin method
%) 200 g of 4 M sodium chloride aqueous solution is added to 1 kg [Gluten dry matter weight: 400 g, final allergen reduction treatment liquid concentration: 1.0 M (sodium chloride), final allergen reduction treatment liquid addition amount: 2 times dry matter gluten] An extraction operation (kneading) was performed at 35 ° C. and a rotation speed of 50 rpm for 6 hours by a kneader (BENCH KNEDERPNV-1, manufactured by Irie Shosha), and the solid content was recovered to obtain gluten with reduced allergen.

Example 2 1 g of massive gluten (water content 60%) prepared by the batter method and stored in a freezer at -20 ° C for 1 week
g, and 52.6 g of sodium chloride is added [gluten dry matter weight: 400 g, final allergen reduction treatment solution concentration: 1.5 M (sodium chloride), final allergen reduction treatment solution addition amount: dry matter gluten 1. 2 times the volume], and an extraction operation was performed for 1 hour at 60 ° C. and a rotation speed of 60 rpm using a kneader, and the solid content was recovered to obtain gluten with reduced allergen.

Example 3 Lumpy gluten (water content 60) obtained by the Martin method
%) 160 g of 2.4 M sodium sulfate aqueous solution is added to 1 kg [gluten dry matter weight: 400 g, final allergen reduction treatment liquid concentration: 0.5 M (sodium sulfate), final allergen reduction treatment liquid addition amount: relative to dry matter gluten Under a reduced pressure [10 mmHg (1.3 kPa)], an extraction operation was performed at 30 ° C. at a rotation speed of 40 rpm for 30 minutes. The solid content was recovered, and 160 g of a 0.5 M sodium sulfate solution was further added, followed by extraction for 30 minutes in the same manner to recover the solid content. This solid content recovery → 0.5M for 30 minutes
The sodium sulfate solution extraction operation was repeated, and the extraction operation was performed for a total of 2 hours to obtain allergen-reduced gluten.

Example 4 Lumpy gluten (water content 60) obtained by the Martin method
%) 800 kg of 0.875M sodium chloride aqueous solution per kg
[Gluten dry matter weight: 400 g, final allergen reduction treatment solution concentration: 0.5 M (sodium chloride), final allergen reduction treatment solution addition amount: dry matter gluten
5 times volume], 30 ° C by a kneader, rotation speed 20 rpm
For 30 minutes. The solid content was recovered, and then 800 g of water was added, followed by extraction for 30 minutes in the same manner. After collecting the solid content, 800 g of a 0.875 M aqueous sodium chloride solution was again used.
And extracted for 30 minutes in the same manner. After collecting solids, add 1
After adding 00 g, extraction was performed for 30 minutes in the same manner. As described above, the extraction operation was performed for a total of 6 hours while alternately exchanging the sodium chloride solution and water to obtain allergen-reduced gluten.

Example 5 Lumpy gluten (water content 60) obtained by the Martin method
%) 1 kg of 0.34M sodium polyphosphate aqueous solution 8
Add 40 g [gluten dry matter weight: 400 g, allergen reducing treatment solution concentration: 0.2 M (sodium polyphosphate), allergen reducing treatment solution addition amount: 3.6 times the amount of dry matter gluten], and rotate at 35 ° C. with a kneader. Number 30r
Extraction operation was performed at pm for 8 hours, and the solid content was recovered to obtain allergen-reduced gluten.

Example 6 Powdered Gluten (Vital Gluten, manufactured by Nippon Flour Milling Co., Ltd.) 43
To each part, 57 parts of water was added and kneaded with a kneader to obtain a gluten mass having a water content of 60%. 800 g of 0.875 M aqueous sodium chloride solution was added to 1 kg of this gluten [gluten dry matter weight: 400 g, final allergen reduction treatment solution concentration: 1.0 M (sodium chloride), final allergen reduction treatment solution addition amount: dry matter gluten 5 times volume], 3 at 30 ° C and 20 rpm by kneader.
The extraction operation was performed for 0 minutes. The solid content was recovered, and then 800 g of water was added, followed by extraction for 30 minutes in the same manner. After collecting the solid, 800 g of a 0.875 M aqueous sodium chloride solution was added again, and the mixture was extracted in the same manner for 30 minutes. After collecting solids, add water to 80
0 g was added and extraction was performed for 30 minutes in the same manner. As described above, the extraction operation was performed for a total of 6 hours while alternately exchanging the sodium chloride solution and water to obtain allergen-reduced gluten.

Example 7 Powdered Gluten (Vital Gluten, manufactured by Nippon Flour Milling Co., Ltd.) 43
To the mixture, 57 parts of a 1: 1 mixture of 4M sodium chloride and 2M dipotassium succinate (pH 7.5) was added, and the mixture was kneaded with a kneader to obtain a gluten mass containing salt and having a water content of 60%. The mixed liquid 160 is added to 1 kg of this gluten.
[Gluten dry matter weight: 400 g, final allergen reduction treatment solution concentration: 3.0 M (sodium chloride), final allergen reduction treatment solution addition amount: dry matter gluten
9 times amount], 30 ° C by a kneader, rotation speed 20 rpm
For 30 minutes. The solid content was recovered, followed by addition of 160 g of water and extraction in the same manner for 30 minutes. After collecting the solid, 160 g of the above mixed solution was added again, and the mixture was extracted for 30 minutes in the same manner. After collecting the solid content, 160 g of water was added and extraction was performed for 30 minutes in the same manner. As described above, the extraction operation was performed for a total of 6 hours while alternately exchanging the mixture and the water to obtain gluten with reduced allergen.

Example 8 30 parts of water was added to 100 parts of flour (strong flour, Eagle manufactured by Nippon Flour Milling Co., Ltd., 13 parts of gluten) and kneaded with a mixer (SS-151, manufactured by Kanto Blender Co., Ltd.). 2M sodium chloride aqueous solution was added to 5kg of the dough
While adding 0 kg and kneading at 40 ° C. and 10 rpm with the same mixer, a 2 M aqueous sodium chloride solution is pumped at a flow rate of 40 g.
Of the allergen-reducing treatment liquid from the mixer at a rate of 60 g / min for 4 hours, thereby simultaneously removing the starch and the allergen-reducing treatment. 500 g of allergen reduced gluten was obtained. [Initial stage extraction conditions: salt concentration 1.6 M
(Sodium chloride), allergen reduction treatment liquid volume 3.5
Times, final stage extraction conditions: salt concentration 2.0 M (sodium chloride), allergen reduction treatment solution volume 5 times]

Example 9 Lumpy gluten (water content 60) obtained by the Martin method
%) 800 g of a 3.5 M aqueous sodium chloride solution was added to 1 kg [dry weight of gluten: 400 g, final allergen reduction treatment solution condition: 2.0 M (sodium chloride), 3.5 times the amount of gluten dry matter], and 50 ° C. by a kneader. The extraction operation was performed for 5 minutes at a rotation speed of 80 rpm, and the solid content was recovered. Subsequently, 800 g of water was added, and extraction was performed for 5 minutes in the same manner.
The solid content was recovered to obtain allergen-reduced gluten.

Example 10 Lumpy gluten (water content 60) obtained by the Martin method
%) 1kg of 1.4M aqueous sodium chloride solution per kg
[Gluten dry matter weight: 400 g, allergen reduction treatment solution concentration: 1.0 M (sodium chloride), allergen reduction treatment solution addition amount: dry matter gluten 5 times the amount], 24 kneaders at 5 ° C. and 10 rpm. A time extraction operation was performed to collect solids, thereby obtaining gluten with reduced allergen.

Example 11 Lumpy gluten (water content 60) obtained by the Martin method
%) 1 unit (3 g) of trypsin (PTN3.0
200 g of an aqueous solution of trypsin containing S Novo Nordisk Bioindustry (Gluten dry weight:
400 g, final allergen reduction treatment solution added amount: 2 times the amount of gluten on dry matter), kneader (BENCH KNEAD)
An extraction operation (kneading) was performed at 35 ° C. and a rotation speed of 50 rpm for 6 hours by ER PNV-1 (manufactured by Irie Trading Co., Ltd.), and the solid content was recovered to obtain allergen-reduced gluten.

Example 12 Lump gluten (water content 60) obtained by the Martin method
%) An aqueous 2.375 M sodium chloride solution containing 100 units (20 g) of bromelain (manufactured by Sigma) in 1 kg (hereinafter referred to as “enzyme solution” in this example) 160
g (dry weight of gluten: 400 g, final added amount of allergen-reducing solution: twice the amount of gluten dry matter), and the mixture was extracted with a kneader at 30 ° C. at a rotation speed of 20 rpm for 30 minutes. The solid content was recovered, followed by addition of 160 g of water and extraction in the same manner for 30 minutes. After collecting the solid, 160 g of the enzyme solution was added again, and extraction was performed for 30 minutes in the same manner. After collecting the solid content, 160 g of water was added and extraction was performed for 30 minutes in the same manner.
In this way, the total amount of the enzyme solution and the water is changed alternately to 6
By performing a time extraction operation, gluten with reduced allergen was obtained.

Example 13 Powdered Gluten (Vital Gluten, manufactured by Nippon Flour Milling Co., Ltd.) 43
To each part, 57 parts of water was added and kneaded with a kneader to obtain a gluten mass having a water content of 60%. Actinase (manufactured by Kaken Pharmaceutical Co., Ltd.) is 75 parts per 100 parts by weight of gluten.
0 units (3 parts by weight), and an allergen-reducing solution prepared so that the amount of the allergen-reducing solution is 3.5 times the amount of gluten was added.
The mixture was treated at a rotation speed of 50 rpm for 15 minutes to obtain gluten with reduced allergen.

Example 14 A sucrose fatty acid ester [Mitsubishi Kasei Foods Co., Ltd., O.D.] was added to the allergen reduction treatment solution described in Example 4 so as to have a final concentration of 0.05% by weight.
WA-1570 (HLB14-15)], except that gluten with reduced allergen was obtained.

Example 15 Lumpy gluten (water content 60) obtained by the Martin method
%) 800 g of 0.875 M aqueous sodium sulfate solution containing 16.5 g of decaglycerin monolaurate per kg
[Gluten dry matter weight: 400 g, final allergen reduction treatment solution concentration: 0.5 M (sodium sulfate), final allergen reduction treatment solution addition amount: 3.5 gluten dry matter]
Under a reduced pressure [10 mmHg (1.3 kPa)], extraction operation was performed at 30 ° C. at a rotation speed of 40 rpm for 30 minutes. The solid content was collected, 800 g of a 0.5 M aqueous sodium sulfate solution containing 8 g of decaglycerin monolaurate was added, and the mixture was extracted in the same manner for 30 minutes to collect the solid content. This solid content recovery → sodium sulfate aqueous solution extraction operation for 30 minutes was repeated, and the extraction operation was performed for a total of 2 hours to obtain allergen-reduced gluten.

Example 16 30 parts of water was added to 100 parts of flour flour (heart manufactured by Nippon Flour Milling Co., Ltd., 13 parts of gluten) and kneaded with a mixer (SS-151, manufactured by Kanto Blender Co., Ltd.) for 30 minutes. 10 kg of a 2M aqueous solution of sodium chloride was added to 5.5 kg of the dough that had been left still.
Lysolecithin is further added to a final concentration of 0.01% by weight, and 2M sodium chloride containing 0.01% by weight lysolecithin is added at a flow rate of 40 g / min by a pump while kneading at 40 ° C. and 10 rpm with the same mixer. On the other hand, starch removal and allergen reduction treatment were simultaneously performed at a rate of 40 g / min from the mixer for 4 hours to collect a solid content, thereby obtaining 500 g of allergen-reduced gluten by dry matter weight. [Initial stage extraction condition: salt concentration 1.6 M (sodium chloride), allergen reduction treatment amount 3.5 times, final stage extraction condition: salt concentration 2.0 M (sodium chloride), allergen reduction treatment amount 5 times] ]

Example 17 An allergen was prepared in the same manner as in Example 1 except that a 4M aqueous solution of sodium chloride adjusted to pH 9.5 by adding sodium hydroxide was used instead of the 4M aqueous solution of sodium chloride. Reduced gluten was obtained.

Example 18 In place of 4M aqueous sodium chloride solution, acetic acid was added dropwise to give p
Allergen-reduced gluten was obtained in the same manner as in Example 1, except that a 4 M aqueous solution of sodium chloride in which H was adjusted to 5.0 was used.

Example 19 Lumpy gluten (water content 60) obtained by the Martin method
%) 0.875M sodium sulfate aqueous solution 800 / kg
g and a final concentration of 2% by weight [gluten dry matter: 400 g, final allergen reduction treatment solution concentration: 0.55 M (sodium sulfate, sodium sulfite), final sodium sulfite concentration vs. powder 2]
%, The final amount of the allergen-reducing treatment liquid added: 3.5 times the amount of gluten on dry matter] under reduced pressure [10 mmHg (1.3 kP
a)], an extraction operation was performed by a kneader at 30 ° C. and a rotation speed of 40 rpm for 30 minutes. Collect solids, 2% by weight
800 g of a 0.5 M sodium sulfate solution containing sodium sulfite was added, and extraction was performed in the same manner for 30 minutes to collect a solid content. This solid content recovery → extraction operation with 0.5 M sodium sulfate or the like for 30 minutes was repeated, and the extraction operation was performed for a total of 2 hours to obtain gluten with reduced allergen.

Example 20 The allergen-reducing treatment solution described in Example 6 was further added to a final concentration of 0.0
Except that cysteine was added to 1 part by weight,
The mixture was treated by the method described in Example 6 to obtain gluten with reduced allergen. That is, 57 parts of water was added to 43 parts of powdered gluten (manufactured by Nippon Flour Mill, vital gluten) and kneaded with a kneader to obtain a gluten mass having a water content of 60%. 800 g of 0.875 M aqueous sodium chloride solution and 0.14 g of cysteine are added to 1 kg of this gluten [gluten dry matter weight: 400 g, final allergen reduction treatment liquid concentration: 0.5 M (sodium chloride), final allergen reduction treatment liquid addition amount: 3.5 times the amount of gluten to dry matter], and an extraction operation was performed with a kneader at 30 ° C. and a rotation speed of 20 rpm for 30 minutes. The solids were recovered, followed by cysteine 0.1
800 g of water containing 4 g was added and the mixture was extracted in the same manner for 30 minutes.
After collecting the solid content, 5M containing 0.14 g of cysteine again
800 g of an aqueous sodium chloride solution was added, and extraction was performed for 30 minutes in the same manner. After collecting the solid content, 800 g of water was added, and extraction was performed in the same manner for 30 minutes. As described above, the extraction operation was performed for a total of 6 hours while alternately exchanging the aqueous sodium chloride solution and water to obtain gluten with reduced allergen.

Example 21 Lump gluten (water content 60) obtained by the Martin method
%) To 1 kg of actinase 0.01 unit (0.4
g) and sucrose fatty acid ester (HLB14-15)
0.87 containing 0.14 mg and 4 g of sodium sulfite, and adjusted to pH 8.5 by adding sodium hydroxide dropwise.
800 g of a 5 M aqueous sodium chloride solution (hereinafter referred to as “enzyme solution” in this example) is added [gluten dry matter weight:
400 g, final allergen reduction treatment solution concentration: 0.52
M (sodium sulfite, sodium chloride), added amount of the final allergen reduction treatment solution: 3.5 times the amount of gluten on dry matter], 3 kneaders at 30 ° C. and 20 rpm.
The extraction operation was performed for 0 minutes. The solid content was recovered, and then 800 g of water was added, followed by extraction for 30 minutes in the same manner. After recovering the solid content, the enzyme solution was added again and extraction was performed for 30 minutes in the same manner. After collecting the solid content, 800 g of water was added, and extraction was performed in the same manner for 30 minutes. As described above, the extraction operation was performed for a total of 6 hours while alternately exchanging the enzyme solution and water to obtain gluten with reduced allergen.

Example 22 As a treatment liquid, 1200 parts by weight of gluten was used.
An allergen-reduced gluten was obtained by performing the same operation as in Example 1 except that an aqueous solution of actinase was used so as to obtain a unit (5 parts by weight).

Example 23 The treatment solution was changed to a 4M aqueous solution of sodium chloride, and a sodium hydroxide solution was added dropwise to a 4M aqueous solution of sodium carbonate.
An allergen-reduced gluten was obtained by performing the same operation as in Example 1 except that the aqueous solution was adjusted to H = 11.

Example 24 The same operation as in Example 1 was carried out except that the treatment liquid was changed to a 4M aqueous sodium chloride solution, and acetic acid was added dropwise to the 4M aqueous sodium acetate solution to adjust the pH to 4.5. Thus, allergen-reduced gluten was obtained.

Example 25 The same operation as in Example 3 was carried out except that sodium sulfite was further added to the allergen-reducing treatment solution described in Example 3 so as to have a final concentration of 12% by weight. I got

Example 26 The same operation as in Example 1 was carried out except that the treatment temperature was changed from 35 ° C. to 65 ° C., to obtain gluten with reduced allergen.

Example 27 The same processing as in Example 4 was carried out except that the sorbitan fatty acid ester (HLB9) was further added to the allergen-reducing processing liquid described in Example 4 so as to have a final concentration of 0.05% by weight. The same operation was performed to obtain gluten with reduced allergen.

Example 28 30 parts of water was added to 100 parts of flour (strong flour made by Nippon Flour Milling Co., Ltd., heart) and kneaded with a mixer (SS-151, manufactured by Kanto Blender Co., Ltd.). Lysolecithin and a 2M aqueous solution of sodium chloride were added to 5.5 kg of the dough that had been allowed to stand at a final concentration of 12% by weight for 10k.
g while kneading with the same mixer at 40 ° C. and 10 rpm, while adding a 2M aqueous solution of sodium chloride containing 12% by weight of lysolecithin by a pump at a flow rate of 40 g / min. The starch was removed and treated at the same time, and the solid content was recovered to obtain allergen-reduced gluten having a dry matter weight of 500 g. [Initial stage extraction conditions: salt concentration 1.6 M (sodium chloride), treatment volume 3.5 times, final stage extraction conditions:
Salt concentration 2.0M (sodium chloride), processing solution volume 5 times]

Comparative Example 1 1 g of powdered gluten (Vital gluten, manufactured by Nippon Flour Milling Co., Ltd.)
g was suspended in 3.5 kg of a 1 M sodium chloride solution, and the mixture was stirred and extracted at 35 ° C. for 6 hours at 50 rpm using a stirring blade without forming a gluten mass, and the solid content was collected by centrifugation ( 3,500 rpm for 10 minutes)
A gluten preparation was obtained.

Comparative Example 2 The concentration of sodium chloride in the added sodium chloride solution was 4
M to 0.06M, and the final concentration of the processing solution was 0.0
The same operation as in Example 1 was performed except that it was set to 15M,
A gluten preparation was obtained.

Comparative Example 3 A gluten preparation was obtained in the same manner as in Example 8, except that the amount of the aqueous sodium chloride solution added first was changed from 10 kg to 183 g.

Comparative Example 4 54.3 g of sodium chloride and 500 g of water were added to 1 kg of vital gluten [gluten dry matter: 880 g, final allergen reduction treatment solution concentration: 1.5 M (sodium chloride), final allergen reduction treatment solution added Amount: 0.78 times the amount of gluten on dry matter], an extraction operation was performed for 1 hour at 60 ° C. and a rotation speed of 60 rpm by a kneader to collect a solid content.
A gluten preparation was obtained.

Comparative Example 5 Gluten was prepared in the same manner as in Example 1, except that the aqueous solution of actinase was used as a treating solution in an amount of 0.005 units per 100 parts by weight of gluten instead of salt water. I got something.

Comparative Example 6 The same operation as in Example 1 was carried out except that the number of revolutions of the kneader was changed from 50 rpm to 8 rpm to obtain a gluten preparation.

Comparative Example 7 The same operation as in Example 1 was carried out except that the treatment time was changed from 6 hours to 5 minutes, to obtain a gluten preparation.

Example 29 The gluten obtained in Examples 1-28 and Comparative Examples 1-7 was freeze-dried, and 2 parts of wheat starch ("Floating Powder", manufactured by Nagata Sangyo Co., Ltd.) was added to 1 part of the dried gluten. , 3, 6,
9, 15 and 16 parts were added and mixed well to obtain flour-like compositions (A, B, C, D, E and F, respectively).

Example 30 Four parts of water was added to 10 parts of the flour-like composition obtained in Example 29, and high-speed mixing was performed for 2 minutes with a vertical mixer, and the dough was rolled to a width of 4 mm with a roller to obtain physical properties. A piercing test using a cylindrical plunger having a diameter of 5 mm was performed using a tester (Leonar RE-33005, manufactured by Yamaden Corporation), and the stress at that time was measured. 10 parts of strong flour (“Eagle”, manufactured by Nippon Flour Milling Co., Ltd.) were mixed with 4 parts of water and kneaded in the same manner. The strength was within +/− 20% compared to the stress determined by a piercing test. The flour-like composition was evaluated as extremely good (++) as dough physical properties, those within +/- 35% and other than +/- 20% as good (+), and those out of the range as poor (-) did. The results are shown in the following [Table 1] and [Table 2].

Example 31 The gluten obtained in Examples 1-28 and Comparative Examples 1-7 was tested for allergenicity by ELISA. The method is described below. In addition, the composition, preparation method, abbreviation, and trade name of the reagent used are described. Plate for ELISA: IMUNO PLATE MA
XISORP (manufactured by NUNC) ELISA washing solution: 50 mM sodium chloride, 0.1 mM
20 mM phosphate buffer mixed with 05% polyoxyethylene (20) sorbitan monolaurate and adjusted to pH 7.4. BSA: bovine serum albumin. PBS: pH adjusted to 7.4 with 20 mM phosphate buffer containing 50 mM sodium chloride). Peroxidase-conjugated anti-human IgE: Boehringer Mannheim substrate solution: ortho-phenylenediamine 4 mg, hydrogen peroxide 5 μl, phosphate-citrate buffer (pH 5.0:
Prepared with 0.1M citric acid monohydrate and 0.2M phosphoric acid)
Consist of 10 ml. The gluten obtained in each example was freeze-dried and then pulverized to obtain a powder sample. 1 g of this powder unsampled was precisely weighed.
5 ml of a 5 M aqueous sodium chloride solution was added, and the mixture was stirred and extracted at room temperature for 1 hour, and centrifuged to obtain an extract of gluten. This extract was diluted 100-fold with a 0.5 M sodium chloride hydrogenated solution, and 100 μl of the diluted solution was added to an ELISA plate. After leaving still at 4 ° C. overnight, the antigen was allowed to bind to the ELISA plate. Subsequently, the plate for ELISA was washed three times with an ELISA washing solution, and 3% BSA-
After blocking with 150 μl / well of PBS and allowing to stand for 2 hours, the ELISA plate was washed with an ELISA wash solution. Wheat allergic patients (5 patients; Patients A ~)
E) Each serum was diluted 20-fold with 1% BSA-PBS, and 50 μl / well of the diluted solution was used in the ELISA.
After the plate was added and left for 2 hours, the ELISA plate was washed 5 times with an ELISA washing solution. Peroxidase-conjugated anti-human IgE was added to 1% BSA-PBS for 1 hour.
After diluting 0000-fold, 50 μl / well of the diluted solution was added to the ELISA plate, and the plate was allowed to stand for 2 hours.
Washed twice. 100 μl of the substrate solution was added to the ELISA plate, and 30 minutes later, 50 μl / well of 2N sulfuric acid was added to the ELISA plate to stop the reaction. Eliza Reader (Corona Electric MTP-120)
Measured the absorbance at 492 nm. On the other hand, a commercially available gluten (vital gluten, manufactured by Nippon Flour Milling Co., Ltd.) was used as a control to obtain an extract of gluten by the same operation as described above, and a reaction was performed with the sera of five healthy subjects by the same operation. Was 0.114. Therefore, as an evaluation of the allergen-reduced gluten of the present invention,
Absorbance 0.120 (average value of absorbance of serum of healthy person: 0. 1).
114% (105%), positive (+), 0.
Cases of 120 or less were regarded as negative (-), and are shown in [Table 1] and [Table 2] below.

[0070]

[Table 1]

[0071]

[Table 2]

Production Example 1 800 g of allergen-reduced gluten (water content: 48%) obtained in Example 1, 2400 g of wheat starch (Floating powder, manufactured by Nagata Sangyo Co., Ltd.) and tapioca starch (Kanzan T2, manufactured by Shimada Chemical Industry Co., Ltd.) 500 g and 1.6 L of 5% saline were added, and a noodle making machine (manufactured by Sanuki Noodle Machine Co., Ltd., type 305M) was used to produce a noodle through kneading, rolling and cutting steps.

Production Example 2 The allergen-reduced gluten obtained in Example 3 was mixed with other raw materials in the composition shown in Table 3 below. Thereafter, the steps shown in the following [Table 4] were sequentially performed (straight method) to produce bread.

[0074]

[Table 3]

[0075]

[Table 4]

Production Example 3 Using the allergen-reduced gluten obtained in Example 8 as a raw material, cookies were prepared by the so-called sugar batter method. That is, first, 300 g of margarine, 2.5 g of baking powder, and 300 g of upper sugar are mixed, and then 50 g of egg yolk is added and mixed.
5 g was added, followed by allergen-reduced gluten (70 g), corn starch (600 g), and skim milk powder (10 g), followed by stirring and mixing. It was stretched to 4 mm, fired at 180 ° C. for 10 minutes after die-cutting.

Production Example 4 The allergen-reduced gluten obtained in Example 13 was freeze-dried and then pulverized. One part of the powdered powder was mixed with 9 parts of potato starch, 55 parts of water was added, and the tempura batter was added. Created. This was tangled with shrimp, fried in oil and tempura.

Production Example 5 The allergen-reduced gluten obtained in Example 20 was dispersed in a 10-fold amount of 0.01N acetic acid solution, and spray-dried (inlet temperature: 160 ° C., exhaust air temperature 90 ° C.) to obtain a powder. It has become. 150 ml of water was added to 150 g of the powdered gluten, mixed well, and then one chicken egg was mixed to obtain okonomiyaki dough. This was mixed with cabbage, green onions and prawns, baked on an iron plate, coated with sauce, sprinkled with blue paste, and made okonomiyaki.

As shown in the above Production Examples 1 to 5, the use of the allergen-reduced gluten obtained by the production method of the present invention makes it possible to use various gluten-soluble proteins useful for patients who have allergy caused by chloride-soluble protein of wheat. Ingredients can be provided.

Reference Example The protease activity was determined according to the Anson-Hagiwara method. That is, the following reagents were prepared. Hemoglobin substrate: urea (Merck, analytical grade)
384.6 g and hydrophilic hemoglobin (manufactured by SIGMA)
21.25 g in a beaker)
Mix, add about 400 ml of ion-exchanged water, stir,
80.1 g of N NaOH was added, and the mixture was stirred at 25 ° C. for about 45 minutes. Further, a 1 M potassium dihydrogen phosphate solution 10
After adding 5.2 g and adjusting the pH to 7.5 with hydrochloric acid, the total amount was adjusted to 1100 g with ion-exchanged water. Enzyme solution: An appropriate amount of the enzyme is accurately weighed and dissolved in a 1/15 M phosphate buffer (pH 7.5) to obtain a stock solution, which is successively diluted 10-fold to prepare enzyme solutions having different concentrations. . The enzyme solution was used immediately after the preparation for activity measurement. Phenol reagent: A phenol reagent (Folin-Ciocarto reagent, manufactured by Wako Pure Chemical Industries, Ltd.) was diluted three times with ion-exchanged water. Standard tyrosine solution: 20-200 μM tyrosine solution Next, 1 ml of the enzyme solution was placed in a test tube, and was previously placed at 25 ° C.
Pre-incubated hemoglobin substrate
Then, after mixing well, the mixture was incubated at 25 ° C for 10 minutes, 5N of 0.3 N trichloroacetic acid was added, and the mixture was sufficiently stirred, and further incubated at 25 ° C for 20 minutes. Subsequently, the mixture was centrifuged at 3000 rpm for 10 minutes to obtain a supernatant.
Centrifuge supernatant sample 2m in 4N 0.5N NaOH solution
1 while stirring with a magnetic stirrer.
ml of phenol reagent and add 750n after exactly 8 minutes.
m was measured. 1 / 15N instead of enzyme solution
A blank subjected to the same operation with the addition of a phosphate buffer (pH 7.5) was used as a blank. Further, a standard tyrosine solution was used in place of the supernatant sample to prepare a calibration curve. Based on the absorbance value of the obtained measurement sample, it was converted into standard tyrosine, and the enzyme activity for releasing 1 mmol of standard tyrosine per minute was defined as one unit.

[0081]

According to the production method of the present invention, gluten having reduced allergenicity as compared with conventional gluten can be obtained. This allergen-reduced gluten can provide useful foodstuffs to patients who have allergy caused by wheat salt-soluble protein.

Claims (8)

[Claims] 1. A method for producing an allergen-reduced gluten, which comprises subjecting a lump containing gluten forming a network structure of gluten to an allergen-reducing treatment liquid to perform a step capable of reducing the allergen. Method. 2. Allergen reduction characterized in that a dough containing gluten forming a network structure of gluten is brought into contact with an allergen reduction treatment solution, and starch is simultaneously removed, and a step capable of reducing allergen is performed. Method for producing gluten. 3. The method for producing allergen-reduced gluten according to claim 1, wherein the gluten is brought into contact with an allergen-reducing treatment solution when the network structure is formed. 4. A method of kneading 1 part by weight (in terms of dry matter) of the gluten-containing mass or the gluten-containing dough in 1.5 to 5 parts by weight of the allergen reduction treatment liquid. A method for producing the allergen-reduced gluten according to any one of claims 1 to 3. 5. The pH of the allergen reduction treatment solution is as follows:
The method for producing gluten with reduced allergens according to any one of claims 1 to 4, wherein the number is 5 to 10. 6. The method according to claim 5, wherein the allergen reduction treatment solution contains one or more selected from the group consisting of salts, enzymes, metal hydroxides, ammonia and acids. A method for producing the allergen-reduced gluten according to the above. 7. The method according to claim 1, wherein the allergen-reducing solution further comprises one or more members selected from the group consisting of a substance imparting a surface-active action and a substance imparting a reducing property. 7. A method for producing the allergen-reduced gluten according to 6. 8. A flour-like composition comprising allergen-reduced gluten obtained by the production method according to any one of claims 1 to 7 and starch.