JPH11115A - Production of cereal with reduced allergen - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce cereal improved in taste, flavor, etc., while reduced in allergen, by treating the cereals having such as a main component with both an alkaline compound and a protease. SOLUTION: The cereals are obtained both by a treatment using an alkaline compound wherein cereals having starch as a main component, such as rice, wheat, barley, rye, oats, naked barley, corn, are immersed into the compound at a pH of >=10 for <=12 hrs. and by another treatment using a protease wherein the enzyme content is 0.01 to 0.1 wt.% based on the cereals. As an alkali used in the alkaline treatment, hydroxide or weak acid salt of an alkaline metal or alkaline-earth metal.

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 cereals with reduced allergens, and more particularly to an improvement in the taste of cereals.

[0002]

2. Description of the Related Art It is known that allergens that cause food allergies such as atopic dermatitis and bronchial asthma caused by food intake are diversified, but generally allergens such as eggs, milk, fish, etc. It was thought to be contained in animal foods. However, in recent years, it has become clear that unexpectedly many allergic diseases are caused by grains such as rice, wheat, and soybean. For example, it is estimated that about 650,000 people are allergic to rice due to rice. As for the treatment of this type of allergic symptoms, besides symptomatic treatment with drugs, we will find foods that cause allergies and improve the constitution by preventing patients from ingesting the foods until the risk of recurrence is eliminated. So-called elimination food therapy is adopted.

[0003]

In the case of removal food therapy, there is a problem of disturbance of nutritional balance and mental stress accompanying the intake of the removal food. In addition, when cereals such as rice and wheat cause food allergic symptoms, it is extremely difficult to adopt elimination food therapy in view of the current dietary habits. Research on the investigation of allergens is ongoing,
In cereals, it has been found to be a globulin protein. In recent years, as an alternative to eliminating food therapy, cereals in which the allergen which is a cause of food allergy symptoms are reduced and a method for producing the same have been developed (JP-A-2-167040, JP-A-7-115920, etc.). ,
Products of this type have also become commercially available. Specific methods for reducing allergens include a method involving the action of a proteolytic enzyme such as actinase, and a method involving performing an alkali treatment such as sodium hydroxide. Inferior in odor, the latter makes it difficult to completely remove globulin.

The present invention has been made in view of the above-mentioned problems of the prior art, and has as its object the production of cereals with reduced allergens, which can improve the taste and smell while sufficiently reducing the allergens. It is to provide a method.

[0005]

Means for Solving the Problems As a result of diligent studies conducted by the present inventors to achieve the above-mentioned object, the ability to remove allergens is reduced by performing alkali treatment and treatment with proteolytic enzymes in a specific environment. It was found that the taste could be improved without causing the present invention to be completed. That is, the method for producing cereals with reduced allergens according to the present invention is characterized in that cereals containing starch as a main component are subjected to a combination of treatment with an alkali compound and treatment with a proteolytic enzyme.

In the present invention, the treatment with an alkali compound is preferably carried out at a pH of 10 to 12 hours. In the present invention, the enzyme concentration is 0.0
Preferably, it is 1-0.1% by weight / grain. In addition, performing the enzyme treatment after the alkali treatment is particularly effective for efficient removal of the allergen. This increases the degree of swelling of the rice by the first alkali treatment, increases the hydration of starch and protein in the rice, and removes most globulin proteins. Then, it is presumed that the treatment is carried out with a small amount of the enzyme in a state where the hydration property is increased, thereby completely decomposing the remaining globulin protein.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below. In the present invention, the food from which the allergen is to be removed is a cereal containing starch as a main component, and specific examples thereof include rice, wheat, barley, rye, oats, naked barley, triketyl, and corn. Examples of the alkali used for the alkali treatment include hydroxides or weak acid salts of alkali metals and alkaline earth metals, and specific examples thereof include sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, and phosphorus. Examples thereof include disodium acid, trisodium phosphate, dipotassium phosphate, and tripotassium phosphate.

It is preferable to use an aqueous solution of the above compound as the alkali treating agent, but it is necessary that the pH be 10 or more, and the concentration follows this. As for the alkali treatment method, a sufficient alkali aqueous solution capable of completely immersing the whole volume of the cereal to be treated is added and left. At this time, stirring or circulation of an aqueous alkali solution may be performed. The processing temperature is 5 to 40 ° C., and the processing time is 30 minutes to 12 hours, depending on the immersion method or the processing temperature. However,
Since there is a limit to the reduction of globulin by only the alkali treatment method while maintaining the original shape of the cereal to be treated, the enzyme treatment is performed next.

As the enzyme to be used, a commercially available enzyme preparation of plant origin can be used as it is, for example, actinase, papain, bromelain, phytin and the like. These enzymes are dissolved in buffers at the respective optimum pH. Examples of the pH buffer include commonly used 0.01 to 1 M potassium dihydrogen phosphate-sodium hydroxide buffer, boric acid-sodium hydroxide buffer, sodium hydrogen carbonate-sodium hydroxide buffer, and the like. Can be mentioned. The enzyme concentration is 0.01 to
0.1% is preferred. If the amount is less than 0.01% by weight, it may not be possible to sufficiently remove globulin.If the amount is more than 0.1%, the enzyme-specific smell may remain even after sufficient washing in the subsequent steps, Affects taste.

It is preferable to add a surfactant to the enzyme buffer to reduce the interfacial tension of the reaction system and to promote the penetration of the enzyme into the grain. As such a surfactant, one of edible surfactants such as monoglyceride, sucrose fatty acid ester and sorbitan fatty acid ester is used.
Species or two or more species can be selected and used, and the amount used is usually about the critical micelle concentration of the reaction system or less. As for the enzyme treatment method, a sufficient enzyme buffer that can completely immerse the whole volume of the cereal to be treated is added and left. At this time, stirring or circulation of an enzyme buffer may be performed. Processing temperature is 10-60 ° C, processing time is 1 hour-24
Time is preferred. After the enzyme treatment step, a water washing step is sufficiently performed through a neutralization step with an acid, and this is dried to obtain a desired allergen-reduced cereal.

[0011]

Embodiments of the present invention will be described below. The present invention is not limited by this. 100 g of rice (standard price rice) was immersed in 500 g of a sodium hydroxide aqueous solution having a pH of 13 at room temperature for 1 hour. afterwards,
Remove the aqueous sodium hydroxide solution and pour the rice in running water for 10
After washing for 2 minutes, 0.025 g of actinase for food, which is a proteolytic enzyme (0.025% based on rice)
And 500 g of 0.1 M potassium dihydrogen phosphate-sodium hydroxide buffer at pH 9 containing 0.25 g of oleic acid monoglyceride (0.05% based on the buffer) at 37 ° C.
For 24 hours. Then, after removing the buffer solution and washing the rice in running water for 10 minutes, immersing it in a 0.1N hydrochloric acid aqueous solution for 1 hour at room temperature, removing the hydrochloric acid aqueous solution again, washing the rice in running water for 10 minutes, and drying Thus, the desired allergen-reduced rice (Test Example 1) was obtained.

Similarly, those without alkali treatment in the above steps (Test Example 2), those without addition of surfactant during enzyme treatment (Test Example 3), and those without enzyme treatment (Test Example 4) It was prepared and evaluated for each. The evaluation was performed in terms of globulin as an allergen and taste.

1 g of each globulin- treated rice was extracted and extracted with 10 ml of a 1 M aqueous sodium chloride solution. This solution was concentrated 30 times with a biological sample concentrating agent manufactured by Atto Co., Ltd., and was used as a test solution. SDS polyacrylamide gel electrophoresis was performed by a standard method, and spots were detected using a silver staining kit manufactured by Wako Pure Chemical Industries, Ltd. did. By this SDS electrophoresis, globulin having a molecular weight of about 20,000 and about 50,000, which is an allergen protein, is detected. Take 70 g of treated rice for each taste, and add 100 tap water to it.
ml was added, water was absorbed for 10 minutes, and the rice cooked as it was was eaten and evaluated by a sensory test.

[0014]

[Table 1] {Test Example 1 2 3 4}ア ル カ リ Alkaline treatment pH13-pH13 pH13 Enzyme treatment (/ rice) 0.025% 0.025% 0.025%-Surfactant treatment ( / Buffer) 0.05% 0.05% − 0.05 ───────────────────────────────── Globulin molecular weight 20,000-+- -Molecular weight 50,000-+ + +++ taste texture ○ ○ ○ ○ smell ○ ○ ○ ○ ───────────────────────────── ────

As is clear from Table 1, when the alkali treatment is carried out for about 1 hour and the enzyme treatment is carried out at a low concentration, there is little problem in both texture and odor in each case. When either is not performed (Test Examples 2 and 4), the ability to remove globulin is inferior.
In addition, it is understood that the ability to remove globulin in particular is increased by performing the surfactant treatment in parallel with the alkali treatment and the enzyme treatment (Test Example 1). Next, the present inventors conducted comparative studies on a case where alkali treatment was performed for a long time without using an enzyme. The results are shown in Table 2 below.

[0016]

[Table 2] {Test example 1 5 6 7} ────────────────────────── Alkaline treatment (pH13) 1H 6H 12H 24H Enzyme treatment (/ rice) 0.025%---Surfactant treatment (/ Buffer) 0.05% 0.05% 0.05% 0.05% ───────────────────────────────── Globulin molecular weight 20,000 ----Molecular weight 50,000-+++ ++ ++ Taste Texture ○ ○ △ × Odor ○ ○ ○ ○ ──────────────────────── ─────────

As is clear from Table 2, when no enzyme is used, globulin (molecular weight: 50,000 fractions) can be obtained by treatment for 12 to 24 hours, even though the enzyme is placed in a relatively strong alkaline environment of pH 13. ) Is not sufficiently removed, and the texture tends to be soft and the taste tends to decrease. On the other hand, when the enzyme treatment is used in combination, sufficient globulin removing ability is exhibited even after one hour of alkali treatment, and the texture is not deteriorated. Next, the present inventors examined the enzyme concentration. The results are shown in Table 3 below.

[0018]

[Table 3] {Test Example 8 9 1 10 11 12} ────────────────────────────────── Alkaline treatment (pH13) 1H 1H 1H 1H 1H 1H Enzyme treatment (/ rice ) 0.005 0.01 0.025% 0.05 0.1 0.2 Surfactant treatment (/ buffer) 0.05% 0.05% 0.05% 0.05% 0.05% 0.05% ───────────────────── ─────────────── Globulin Molecular weight 20,000------Molecular weight 50,000 ++-----Taste Texture ○ ○ ○ ○ ○ ○ Odor ○ ○ ○ ○ △ ×ア ル カ リ As is clear from Table 3 above, alkali treatment was used in combination. Also in this case, the enzyme concentration needs to be 0.01% by weight or more. On the other hand, as the enzyme concentration increases, odor is generated, and up to about 0.1% is permissible, but if it exceeds this, unfavorable results are produced in terms of taste. Therefore, the enzyme concentration is preferably 0.01 to 0.1% by weight, particularly preferably 0.1% by weight.
01 to 0.05% by weight.

[0019]

As described above, according to the method for producing cereals with reduced allergens according to the present invention, by using both alkali treatment and enzyme treatment, it is possible to improve the removal rate of globulin, which is an allergen, Further, the taste can be improved.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A61K 35/78 A61K 35/78 J ABF ABFU

Claims (3)

[Claims] 1. A method for producing cereals with reduced allergens, characterized by using a combination of treatment with an alkali compound and treatment with a proteolytic enzyme on cereals containing starch as a main component. 2. The method for producing cereals with reduced allergens according to claim 1, wherein the treatment with the alkali compound is immersed at a pH of 10 or more and 12 hours or less. 3. The method for producing cereals with reduced allergens according to claim 1, wherein the enzyme concentration is 0.01 to 0.1% by weight / cereals.