JPH11206335A - Antiallergic natural seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an excellent antiallergic natural seasoning excellent in taste and flavor and not affecting allergic disease. SOLUTION: This natural seasoning consisting mainly of low molecular weight peptide is produced by using at least one animal or plant selected from fishes, meats, seaweeds and dried fishes as a main raw material and liquefying the main raw material by exogenous enzyme such as autolysin and/or proteinase which main raw material itself has and removing macromolecular protein, lipid, etc., which may become allergen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antiallergic natural seasoning containing low-molecular peptides as a main component and using fish, animal meat, seaweed, knots and the like as main raw materials.

[0002]

2. Description of the Related Art In general, food allergy refers to a phenomenon in which when a certain food is consumed, an abnormal hypersensitivity reaction occurs, resulting in a pathological condition.
Many cases are caused by soybeans, rice, wheat, etc., and tend to increase year by year. As a method of treating food-related allergy, there is symptomatic treatment with a drug, or so-called elimination dietary therapy, in which a food serving as an allergen is removed from a patient's diet to improve his or her constitution.

[0003] In this elimination diet, eggs, milk, soybeans and the like, which are high-quality protein sources, are often removed because they become allergens. Seasonings such as miso and soy sauce are also made from soybeans and wheat. Therefore, general use has not been made. Therefore, in order to supplement the lacking protein with other foods, complicated work of combining various kinds of ingredients, securing necessary nutrients, and adjusting taste is required for each meal preparation at present. .

[0004] In addition, meals provided in the elimination diet are not only limited to antiallergic ingredients, but also have a high possibility of vegetable oil becoming an allergen, so that the cooking method is often limited. . Therefore, in the elimination diet therapy for treating allergies, foods and cooking methods that can be taken are limited, so that there is a current problem in terms of nutritional value, taste, and flavor.

[0005]

SUMMARY OF THE INVENTION In view of such a situation, and in view of the current situation in which allergic diseases are increasing, the present inventors have focused on removing allergens from general diets. As a result, foods that have problems with umami and flavor are often used, and it is often observed that the appetite does not rise, and in view of the current situation where improvements in this point are also required, eggs The technology to solve is to develop a new type of anti-allergic natural seasoning of unknown type that can supply protein source in place of milk, soybean, etc., and also add umami and flavor to the edible food ingredients. Newly set as an assignment. The present invention has been made for the purpose of solving this technical problem.

[0006]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have renewed their attention to the allergen-causing substance, and as a result of conducting investigations in various fields, substances that can be allergens include proteins and polysaccharides. It has been found that a substance having a high molecular weight and a complex structure, such as a lipid, a nucleic acid, and a nucleic acid, generally has a stronger allergen, but a substance having a molecular weight of 5,000 or less does not become an allergen. However, it has been found that when all proteins are decomposed into amino acids, there is a high possibility that a substance that produces a low-molecular allergen such as histamine is generated.

Furthermore, in general, there is an individual difference in the ability of humans to digest (decompose) and absorb food, and when proteins such as milk and eggs are ingested more than the ability, the protein is converted into an intermediate metabolite such as macropeptide (molecular weight 10%). 20,000 to 20,000
00), and the finding that this intermediate metabolite, macropeptide, causes allergy.

Based on these useful new findings, the present inventors have made various studies and found that low-molecular-weight peptides containing no or low allergens from fish, meat, seaweeds and knots are used as raw materials. Based on a new viewpoint that the above-mentioned object is achieved according to a natural seasoning mainly containing, the production of such a natural seasoning is newly set as a new technical subject. And as a result of diligent research from various directions,
The inventors succeeded in determining the specific conditions for producing the natural seasoning, succeeded in solving the new technical problem, and finally completed the present invention. Hereinafter, the present invention will be described in detail.

In order to carry out the present invention, at least one animal or plant selected from fish, meat, seaweed, knots and the like is used as a main raw material, and an enzyme agent such as an autolyzing enzyme treatment and / or a protease is used. To process.

[0010] As fish, red fish such as sardine, horse mackerel, tuna, skipjack, saury, mackerel; hake, ishimochi,
White fish such as flounder, Thailand, kiss, konoshiro, cod, herring, yellowtail; cartilage fish such as shark, ray; freshwater fish such as smelt, char, carp, yamame, sweetfish; deep-sea fish such as eye shark, anglerfish; Can be used. Meats such as chickens, sheep, horses, pigs, cows, deer, rabbits, etc., offal, bones and the like can be used as appropriate. As seaweed, seaweed, kelp,
Hijiki, glue, squid, mozuku, soft straw, tongsa, etc. can be used as appropriate. As the knots, various knots, such as skipjack, swordfish, mackerel, etc., from tuna, tuna, albacore, mackerel, sardine, etc., and dried sardines can be used as appropriate.

These raw materials are used singly or in combination of two or more. However, it is preferable to use raw materials having less allergen, and it is better to use fresh ones as much as possible.

The fresh raw material is processed by a deboner or the like to extract meat, or is processed by a pulverizer, meat chopper or the like to be finely pulverized. After water is added to the minced or finely ground raw material, an enzyme agent such as an autolyzing enzyme and / or protease contained in the raw meat itself is allowed to act. On this occasion,
The amount of water to be added is not particularly limited as long as the stirring and the decomposition reaction of the raw material can be smoothly performed, and is appropriately selected depending on the raw material and the type of the enzyme used.
%.

Next, the watered raw meat is subjected to an autolytic enzyme treatment and / or a proteolytic enzyme treatment. These enzyme treatments may be used alone or in combination.
The autolyzing enzyme treatment may be performed according to a conventional method. For example, the raw material for hydrolysis may be maintained at about 40 to 55 ° C. (may be appropriately selected depending on the raw material) for a certain period of time. Protease treatment is performed at an appropriate temperature (20 to 60) according to the enzyme used.
℃), suitable pH (acidic or slightly acidic (pH 3-7)), 3 ~
It may be carried out in about 24 hours.

As the proteolytic enzyme, all enzymes which can degrade proteins can be used alone or in combination. Its origin can be determined not only from animals and plants but also from microorganisms. In addition to pepsin, renin, trypsin, chymotrypsin and papain, bacterial proteases, filamentous fungal proteases, actinomycetes proteases and the like can be widely used. As these enzyme preparations, commercially available enzyme preparations are usually used, but unpurified enzymes, culture solutions containing enzymes, solid or liquid enzyme contents such as koji may also be used as necessary according to the purpose. Can be. 0.1 ~
It may be about 5.0%.

[0015] The raw material meat is liquefied by this enzyme treatment to decompose the protein. At this time, the reaction is stopped when the protein is decomposed to a low-molecular peptide state. The reaction may be stopped by a conventional method, for example, boiling for about 15 minutes to deactivate the enzyme to stop the decomposition.

After the heat inactivation treatment, the vibroscreen (5
The mixture is roughly separated by, for example, 0 to 500 mesh) and, if necessary, subjected to a Jector treatment (500 to 10,000 rpm).
00 to 30,000 rpm) to obtain a natural seasoning stock solution. If necessary, the obtained natural seasoning stock solution is further subjected to concentration, separation and purification treatments as many times as necessary,
Then, it is aged to obtain the antiallergic natural seasoning according to the present invention. The aging treatment is preferably performed at least overnight, and if necessary, salt may be added to the natural seasoning stock solution, or other minerals, organic acids, acidulants, and components such as sweeteners may be added. Good. The natural seasoning stock solution and / or the natural seasoning solution to which salt or the like is added can be used as such, or can be used as a processed product. Examples of the processed product include various processed products such as a concentrate, a paste, a dried product, and a diluted product.

The anti-allergic natural seasoning produced in this manner has no allergic development even when allergic patients use it as a seasoning for anti-allergic ingredients, and is very good in taste and flavor. It was confirmed that. This point will be described later as a test example, and an actual example of the production of an antiallergic natural seasoning according to the present invention will be specifically described in the following examples. However, the present invention is limited only to the following examples. is not.

[0018]

Example 1 After the slaughtered chicken was slaughtered, its wings, skin, head, toes and internal organs were removed, and only high-quality bone meat was treated with a crusher and meat chopper, and 10 kg was weighed. An equal amount of water was added thereto, and the mixture was heated to 45 ° C to 50 ° C, transferred to a stirring tank, and kept at the same temperature for 3 hours for autolysis digestion.
Then the pH was adjusted to 4.1. This was followed by Denazyme (commercially available Asp. Oryzae protease product trade name).
A 2% solution was added, and the mixture was kept at 45 ° C to 50 ° C for 20 hours to perform enzymatic degradation. Neutralized and then boiled for 15 minutes to inactivate the enzyme. This was filtered through a vibro screen (200 mesh), and the filtrate was subjected to a Jector treatment at 5,000 rpm, followed by treatment with a Sharpless centrifuge (15, 15).
000 rpm), heat and concentrate under normal pressure until the pressure becomes 30 Bx, and then again press the sharpener (15,000 rpm).
m) to obtain a concentrated stock solution.

After adjusting the concentration of the concentrated stock solution to a salt content of about 12% with natural salt, the solution was cooled to room temperature, diatomaceous earth was added as a filter aid, stirred, and filtered with a filter press. . The filtrate was transferred to an aging tank, aged overnight with stirring, and then sterilized to obtain a chicken extract (anti-allergic chicken extract) as an anti-allergic natural seasoning.

[0020]

Example 2 Only fresh and good quality beef was treated with mince and 10 kg was weighed. In addition to this, 12
0% water was added, and the mixture was heated to 45 ° C to 50 ° C, transferred to a stirring tank, and kept at the same temperature for 3 hours for autolysis digestion. Then the pH was adjusted to 4.1. to this,
A 0.2% solution of denazyme (commercially available Asp. Oryzae-derived protease preparation) was added, and the mixture was kept at 48 ° C. for 20 hours to perform enzymatic degradation. Neutralized and then boiled for 15 minutes to inactivate the enzyme. This is a vibro screen (2
After filtration, the filtrate was subjected to a Jector treatment at 5,000 rpm, followed by a Sharpless centrifuge (15,000 rpm), and diatomaceous earth was added thereto.
After stirring, the mixture was filtered with a filter press. 3 filtrates
The mixture was concentrated by heating under normal pressure until the concentration became 0Bx, and again subjected to a sharpless treatment (15,000 rpm) to obtain a concentrated stock solution.

After adjusting the concentration of the concentrated stock solution with natural salt to about 12%, the solution temperature is cooled to room temperature, transferred to an aging tank, aged overnight while stirring, sterilized, and sterilized. A beef extract (anti-allergic beef extract) as an allergic natural seasoning was obtained.

[0022]

Example 3 Fresh horse mackerel and sardine were each treated with a deboner and minced. The minced fish meat was divided into 10 kg surimi. After crushing and mixing each 20 kg of horse mackerel and sardine surimi with a crusher, an equal amount of water was added thereto, and the mixture was heated to 45 ° C to 48 ° C.
C., transferred to a stirring tank and kept at the same temperature for 2 hours to cause autolysis digestion. The pH was then increased to 4.0.
Was adjusted. This includes denapsin (commercially available Aspergillus s)
A 0.1% solution of p. origin protease preparation) was added, and the mixture was kept at 45 ° C. for 18 hours to perform enzymatic degradation. Neutralized and then boiled for 15 minutes to inactivate the enzyme. This is filtered with a vibro screen (150 mesh),
The filtrate was subjected to a Jector treatment at 5,000 rpm, followed by a Sharpes centrifuge (15,000 rpm),
The mixture was concentrated by heating under normal pressure until it became 25 Bx, and was again subjected to a sharpless treatment (15,000 rpm) to obtain a concentrated stock solution.

After adjusting the concentration of the concentrated undiluted solution to about 10% with natural salt, the solution is cooled to room temperature, transferred to an aging tank, aged while stirring, and sterilized overnight. A fish extract (anti-allergic fish extract) which is an anti-allergic natural seasoning was obtained.

[0024]

Example 4 Fresh hake and Ishimochi were each treated with a deboner and minced. 10 kg of minced fish meat
Divided into surimi. 70 kg of hake surimi and 30 kg of Ishimochi are crushed and mixed by a crusher, heated to 45 ° C. to 48 ° C. by adding an equal amount of water, transferred to a stirring tank and kept at the same temperature for 3 hours to be auto-digested. Disassembled. The pH was then adjusted to 4.0. To this, Denapsin (commercially available
A 0.1% solution of Aspergillus sp. Origin protease preparation (trade name) was added, and the mixture was kept at 45 ° C. for 18 hours to perform enzymatic degradation. Neutralized and then boiled for 15 minutes to inactivate the enzyme. This was filtered through a vibro screen (150 mesh), and the filtrate was subjected to a Jector treatment at 5,000 rpm, followed by treatment with a Sharpless centrifuge (15,000).
0 rpm), concentrated by heating under normal pressure until the pressure became 20 Bx, and again subjected to a sharpless treatment (15,000 rpm).
A concentrated stock solution was obtained.

The concentrated stock solution was adjusted with natural salt so as to have a salt content of about 14%, cooled to room temperature, transferred to an aging tank, aged overnight with stirring, sterilized, and sterilized. A fish extract (anti-allergic fish extract) as an allergic natural seasoning was obtained.

The anti-allergic natural seasoning 4 obtained above
The species were subjected to molecular weight fractionation by gel chromatography using Sephadex G-25. For the molecular weight fractionation, a standard peptide having a known molecular weight was used, and classification was performed based on its elution position. As a result of molecular weight fractionation, sharp chromatograms having a maximum peak at a molecular weight of around 200 were obtained for all four types. Therefore, the natural seasoning according to the present invention has a molecular weight of 5,0.
It became clear that the antiallergic natural seasoning does not contain more than 00 macropeptides.

FIGS. 1 to 4 show chromatograms of the antiallergic natural seasoning according to the present invention, which were subjected to molecular weight fractionation.

[0028]

Test Example 1 Further, a test was conducted on the onset of allergy in which a removed food using the natural seasoning obtained by the above method was taken under sufficient control. The study was performed on 42 patients with multiple food allergies.

First, as a preliminary test, a prick / scratch test (within about 30 minutes by dropping a test solution on healthy skin and lightly puncturing (pricking) or scraping (scratching) with an injection needle) the four natural seasonings according to the present invention as a preliminary test (A method of searching for food allergens with emphasis on erythematous wheal reactions, especially wheal reactions such as pseudopodia reactions), and confirmed that no allergic reactions appeared in all subjects. Next, an ingestion test was performed in which the natural seasoning according to the present invention was used for seasoning a removed food.
The four natural seasonings were used continuously for two weeks each, and all the subjects ingested the four natural seasonings. As for the food removed during the test period, foods corresponding to the degree of each allergic symptom were ingested except that the natural seasoning according to the present invention was used.

After the test was completed, a questionnaire survey on allergic symptoms and the taste of the removed food was conducted on all 42 subjects. The questions were as follows, and the survey results are shown in Table 1 below.

Question 1): What about allergic symptoms after the end of the test? Question 2): What are the allergic symptoms when taking the eliminated food? Question 3): How does the taste of the removed food using the natural seasoning according to the present invention compare with the conventional removed food?

[0032]

[Table 1]

As a result of the above-mentioned test, no new onset was observed during the test period in all of the 42 allergic patients who were the test subjects, and worsening of the symptoms of the test subjects who had started at the start of the test was also observed. I couldn't. Therefore, it is considered that the natural seasoning according to the present invention does not lose its properties even when used for the seasoning of antiallergic ingredients, and is of a quality that can sufficiently improve the taste of the removed food.

[0034]

According to the present invention, a new method for producing a natural seasoning which is substantially free of allergens, contains essential amino acids in a well-balanced manner, and has no problem in terms of nutrition and safety has been developed. The natural seasoning according to the present invention,
The nutritional value and taste can be improved without losing the characteristics of anti-allergic foods, and the diversification of anti-allergic foods without losing the characteristics of foods provided by elimination diet, which is one of the treatments for food allergies. Is possible. Further, the antiallergic natural seasoning according to the present invention can be used as a seasoning for various uses such as general foods and health foods.

[Brief description of the drawings]

FIG. 1 illustrates the molecular weight fractionation of an anti-allergic chicken extract.

FIG. 2 illustrates the molecular weight fraction of an anti-allergic beef extract.

FIG. 3 illustrates the molecular weight fraction of an anti-allergic fish extract (Example 3).

FIG. 4 illustrates the molecular weight fraction of an anti-allergic fish extract (Example 4).

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A61K 38/00 ABF A61K 37/18 ABF

Claims (3)

[Claims] Claims: 1. Mainly at least one animal or plant selected from fresh fish, livestock meat, seaweeds and knots,
After liquefying the main raw material with an enzymatic agent such as autolyzing enzyme and / or proteolytic enzyme that the main raw material itself has, high-molecular-weight proteins, lipids, etc. that may become allergens are removed. A method for producing a natural seasoning containing a molecular peptide as a main component. 2. An antiallergic natural seasoning produced by the method according to claim 1. 3. An antiallergic natural seasoning which does not contain a substance having a molecular weight of 5000 or more.