Allergen reduction method, method of producing allergen-reduced albumen, method of producing allergen-reduced albumen composition, and allergen-reduced food product

Abstract

It is aimed to provide an allergen reduction method which can be carried out without the need for a large or complicated apparatus and which allows an allergen content to be reduced while maintaining basic characteristics intrinsic to albumen, such as texture, foaming property, and foam stability, a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product. The present invention relates to an allergen reduction method to reduce a content of an allergen in albumen by a heating and pressurizing treatment with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150° C., a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a result of evaluation of an ovomucoid content in a resulting allergen-reduced food product 1 in Example 1 by indirect ELISA using a mouse IgG antibody.

FIG. 2 shows a result of measurement of an ovomucoid content in a resulting allergen-reduced food product 2 in Example 2 by indirect ELISA using a mouse IgG antibody.

FIG. 3 shows a result of measurement of an ovomucoid content in a resulting allergen-reduced food product 3, 4 in Example 3, 4 by indirect ELISA using a mouse IgG antibody.

FIG. 4 shows a result of measurement of an ovomucoid content in a resulting allergen-reduced food product 8 in Example 8 by indirect ELISA using a mouse IgG antibody.

FIG. 5 shows a result of measurements of ovomucoid contents in resulting comparative products 1-3 in Comparative Examples 1-3 by competitive inhibition ELISA using a mouse IgG antibody.

FIG. 6 shows a result of measurements of allergen contents in resulting allergen-reduced food products 4-7 in Examples 4-7 using FASTKIT.

FIG. 7 shows a result of measurement of an allergen content in resulting allergen-reduced food product 2 in Example 2 by ELISA using an IgE antibody of egg-allergic patient's serum.

FIG. 8 shows a result of measurement of an allergen content in resulting allergen-reduced food product 8 in Example 8 by ELISA using an IgE antibody of egg-allergic patient's serum.

FIG. 9 shows a result of evaluation of the foaming property of resulting allergen-reduced food product 2 in Example 2.

FIG. 10 shows a result of evaluation of foam stability of resulting allergen-reduced food product 2 in Example 2.

FIG. 11 shows a result of evaluation of shelf life of resulting allergen-reduced food product 2 in Example 2.

Claims

1. An allergen reduction method comprising a heating and pressurizing treatment in heated water vapor and/or hot water with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150° C. to reduce a content of an allergen in albumen.

2. The allergen reduction method according to claim 1, wherein a treatment time of said heating and pressurizing treatment is set in a rage of 10 seconds to 8 minutes.

3. The allergen reduction method according to claim 1, wherein said allergen of which said content is to be reduced includes ovomucoid.

4. The allergen reduction method according to claim 1, wherein said heating and pressurizing treatment is carried out in a sealed container.

5. A method of producing allergen-reduced albumen comprising subjecting albumen to a heating and pressurizing treatment in heated water vapor and/or hot water with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150° C. whereby allergen-reduced albumen with a reduced content of an allergen in said albumen is obtained.

6. The method of producing allergen-reduced albumen according to claim 5, wherein said albumen is raw albumen or a dry albumen solution, and said raw albumen or said dry albumen solution has a moisture content in a range of 70 to 98% by mass.

7. An allergen-reduced food product containing allergen-reduced albumen obtained by the method of producing allergen-reduced albumen according to claim 5.

8. The allergen-reduced food product according to claim 7, wherein the allergen-reduced food product is baby food.

9. The allergen-reduced food product according to claim 7, wherein the allergen-reduced food product is an egg cookie.

10. A method of producing an allergen-reduced albumen composition comprising subjecting an albumen composition at least including albumen to a heating and pressurizing treatment in heated water vapor and/or hot water with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150° C. whereby an allergen-reduced albumen composition with a reduced content of an allergen in said albumen composition is obtained.

11. An allergen-reduced food product made of an allergen-reduced albumen composition obtained by the method according to claim 10.

12. The allergen-reduced food product according to claim 11, wherein the allergen-reduced food product is baby food.

13. The allergen-reduced food product according to claim 11, wherein the allergen-reduced food product is an egg cookie.