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公开(公告)号：KR101439417B1
公开(公告)日：2014-09-11
申请号：KR1020120110227
申请日：2012-10-04
Applicant: 한국식품연구원
Abstract: 본 발명은 곡물에 90-130℃의 열을 처리하여 알레르기 항원성을 감소시키는 방법에 관한 것이다. 본 발명은 열처리를 이용하여 곡물, 특히 쌀의 알레르기 항원성을 효율적으로 감소시키는 방법을 제공한다. 본 발명에 따르면 곡물, 특히 쌀의 알레르기 항원성을 10
5 배까지 감소시킬 수 있으며, 단백질의 함량은 알레르기 항원성 저감 전 곡물의 50% 이상을 유지하여 영양소가 결핍되지 않은 곡물의 제공이 가능하다. 본 발명은 식품알레르기 원인 식품 특히 쌀에 의한 알레르기 질환의 예방에 크게 기여할 수 있다.-
公开(公告)号：KR1020140053678A
公开(公告)日：2014-05-08
申请号：KR1020120119899
申请日：2012-10-26
Applicant: 한국식품연구원
CPC classification number: A23L7/104 , A23L5/20 , A23V2002/00 , A23V2200/30
Abstract: The present invention relate to a method to reduce allergenicity of rice by treating protease selected from a group composed of alkalase, alkaline protease, and a combination thereof on grains. According to the present invention, by treating alkalase or alkaline protease; allergenicity of grains, especially rice, can be reduced up to 10^3. Accordingly, the present invention can significantly contribute to the prevention of allergic diseases by food causing food-allergies; especially by rice.
Abstract translation: 本发明涉及通过将谷氨酸酶，碱性蛋白酶及其组合组成的组中选择的蛋白质处理在谷物上来降低水稻变应原性的方法。 根据本发明，通过处理碱性酶或碱性蛋白酶; 谷物，特别是稻米的过敏原可以降低到10 ^ 3。 因此，本发明可以显着有助于通过引起食物过敏的食物预防过敏性疾病; 特别是水稻。
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公开(公告)号：KR1020140044180A
公开(公告)日：2014-04-14
申请号：KR1020120110227
申请日：2012-10-04
Applicant: 한국식품연구원
CPC classification number: A23L7/196 , A23L5/20 , A23V2002/00 , A23V2300/24
Abstract: The present invention relates to a method for reducing allergenicity by treating the grains at 90-130°C of heat. The present invention provides a method to efficiently reduce allergenicity of the grains; especially for rice using heat-treatment. According to the present invention, it is possible to reduce allergenicity of grains, especially rice up to 10^5 times and the content of protein maintains more than 50% of the grains before allergenicity reduction thereby providing grains where the nutrients are not depleted. The present invention, especially by rice, greatly contributes to the prevention of allergic diseases by foods causing food allergy. [Reference numerals] (AA) Thermal treatment of rice protein by times (120째C) indirect ELISA; (BB) Rice protein; (CC) Concentration (μg/mL)
Abstract translation: 本发明涉及通过在90-130℃的温度下处理谷物来降低变应原性的方法。 本发明提供了有效降低谷粒过敏原性的方法， 特别是对于使用热处理的水稻。 根据本发明，可以降低谷物，特别是水稻的致敏性，达到10 ^ 5倍，蛋白质含量在变应原性降低之前保持超过50％的谷物，从而提供营养物质不耗尽的谷物。 本发明，特别是水稻，大大有助于通过引起食物过敏的食品预防过敏性疾病。 （参考数字）（AA）通过时间（120℃）间接ELISA热水处理大米蛋白; （BB）大米蛋白; （CC）浓度（μg/ mL）
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