PRODUCTION OF ALLERGEN REDUCED CEREAL FOOD

• Main Authors: AMANO SABURO, NOJIRI CHUHEI, TSUBAKI KAZUFUMI, ANZAI HIROYUKI, IKEZAWA YOSHIRO, MOGI KAZUYUKI, SUGIYAMA HIROSHI, KATSUMATA KAZUKO, SHIMADA SADASUKE
• Format: Patent
• Language: English
• Published: 07.07.1998
• Edition: 6
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide more various allergen reduced cereal food, allergen reduced cereal food and allergen reduced rice food that a rice allergic patient can be let ingest. SOLUTION: Allergen reduction treatment is performed to cereals in which UDP glucose starch glucosytransferase is lacked or reduced, or rice in which one kind of protein selected out of the group consisting of salt insoluble protein with molecular weight of 60kd, salt insoluble protein with molecular weight of 33kd, salt insoluble protein with molecular weight of 36kd and salt insoluble protein with molecular weight of 13kd is lacked or reduced.