JP2008109891A - Storage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a storage enabling easy reduction in allergens while maintaining deliciousness at home or the like. <P>SOLUTION: The storage is provided with an allergen detection means 21 to quantify allergens, and a control means 19 equipped to take such an action as to reduce the allergens until information detected via the detection means and a selected allergen-reduction level are satisfied, and thereby enabling reduction in the allergens while suppressing the loss in protein responsible for nutrients and/or deliciousness. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a storage having an allergen detection function.

  In recent years, an increase in food allergies has become a serious social problem. According to a 2005 survey by the Ministry of Health, Labor and Welfare, about one third of the population is allergic, and in particular, about 10% of infants have developed food allergies. As countermeasures in Japan, the Ministry of Health, Labor and Welfare has implemented a labeling system for foods containing allergens, and has designated eggs, milk, wheat, buckwheat, and peanuts as mandatory ingredients. Processed foods containing these allergens of several μg / g or more (usually 10 μg) must be labeled in principle. In addition, related industries have established voluntary standards, and there are cases where they operate under standards that are stricter than national standards. Due to this trend, especially in the food processing industry, the importance of quantitative analysis to grasp the allergen content numerically has increased.

  On the other hand, at homes with allergic patients, currently the main methods of preventing the development of food allergies are the administration of drugs and the elimination of foods or ingredients that become allergens. In this case, it is not desirable to eliminate foods containing allergens, which may lead to nutritional deficiencies and developmental disorders.

  Therefore, in the main food allergies such as wheat, soybeans, and rice, foods from which proteins that cause allergens are removed are commercialized. Among them, for example, patients who develop rice allergy, which is a staple food, become allergens while suppressing the development of allergies by purchasing and ingesting low allergen rice from which proteins that can be major allergens have been industrially removed. Proteins other than the protein to be obtained are used as nutrient sources.

  As a method for producing cereals from which allergens have been removed, such as low allergen rice, since the allergen protein is salt-soluble, the raw rice is immersed in a salt solution at 40 to 60 ° C. By extracting the salt-soluble protein of lactic acid bacteria and further causing the action of proteases or aspartic proteinases derived from lactic acid bacteria, the protein in the raw rice, especially the albumin fraction, which is the main component of allergens in rice, can be removed efficiently and with a high removal rate. It removes (refer patent document 1). There is also a method of selectively extracting albumin and globulin, which are major allergen proteins, by subjecting rice to high pressure treatment (see Patent Document 2). Furthermore, it is efficient in a short time by carrying out (1) treatment with alkaline aqueous solution, (2) treatment with acidic aqueous solution, (3) treatment with proteolytic enzyme, and (4) washing treatment with water in this order on cereals. There is a method for producing allergen-reduced and low-protein grains (see Patent Document 3).

  As a method for treating food allergy, there is a method of avoiding allergic reactions by grasping ingestion amounts of individual allergen tolerance ranges in advance and restricting food intake in accordance with the ingestible level.

  However, in that case, it is desirable to quickly and easily detect the type and amount of allergens contained in food, and to grasp the appropriate level for each individual so as not to consume allergens beyond the allowable amount. Thus, there is a need for a device that can easily and quickly detect the type and amount of allergens in individual households.

For example, according to a conventional technique, an immunoassay method utilizing an antigen-antibody reaction is generally well known as a method for detecting and quantifying an antigen or antibody such as an allergen or a trace component in blood. Examples of the immunoassay include a radioimmunoassay that uses an antigen or antibody labeled with a radioactive substance, and an enzyme immunoassay that binds an enzyme to the antigen or antibody. However, since radioimmunoassay is concerned in terms of safety due to the use of radioactive substances, enzyme immunoassay is generally widely used. These methods are used to detect allergens contained in foods in the food processing industry and the like. For example, the allergen analysis method using the serum of a patient with rice allergy (Patent Document 4) requires a large amount of human serum and can be used only in limited facilities such as hospitals, as well as food manufacturing factories. It is difficult to do simply at home.
JP-A-11-9202 Japanese Patent Laid-Open No. 7-354091 JP 2001-33705 A JP 2000-65820 A

  However, these allergen-reduced foods were developed for the purpose of eradicating proteins that could become allergens, and depending on the processing conditions, not only the proteins that can become allergens, but also nutrients and deliciousness. There is a possibility that the protein involved in the process will be removed at the same time.

  For example, as in Patent Document 1, in rice in which allergens are reduced by proteolytic enzyme treatment, by treating the rice with proteolytic enzymes, proteins other than allergens may be removed and nutrition may not be maintained. When the enzyme treatment is applied, the original texture is lost, the good scent peculiar to rice disappears, and the taste is impaired by adsorption of an unpleasant odor.

  In addition, as in Patent Document 2, an apparatus that requires a high pressure of 50 to 90 MPa as a process for reducing allergens requires a large-scale apparatus and a complicated operation process. There was a problem that the operation was not simple.

  Furthermore, in general, in the operation to detect allergens contained in foods, not only the food as a specimen is destroyed by a homogenizer, but also the suspension obtained thereby is centrifuged and the supernatant is measured as a sample. There is a problem that it takes time and labor. Moreover, it is very difficult to prepare a solution necessary for extraction in a general household, and it is very difficult to easily perform a detection operation by an antigen-antibody reaction at home.

  However, it is desirable to detect allergens contained in foods quickly and easily, and to grasp the appropriate level for each so as not to consume allergens beyond the allowable amount. There is a need for a device that can easily and quickly detect the type and amount of allergens.

  Furthermore, there is a need to further improve safety by automating the extraction of allergen components from foods and simply quantifying the presence and amount of allergens before ingesting foods.

  The present invention solves the above-mentioned conventional problems, can easily produce an allergen-reduced food without impairing the taste and nutritional value at home, and the type and amount of allergen contained in the food. An object of the present invention is to provide a storage room that can perform an allergen reduction process while quickly and easily detecting.

  In order to solve the above conventional problems, the allergen detection means quantifies the allergen, and the control means is configured to perform the operation of reducing the allergen until reaching the selected allergen reduction level and the information obtained by the detection means. By providing, it becomes possible to reduce allergens while suppressing loss of proteins involved in nutrients and deliciousness.

  The present invention can be made while preserving allergen-reduced foods at home, without sacrificing taste and nutritional value, while quickly and easily detecting the type and amount of allergens contained in foods. Furthermore, it is possible to prevent accidental ingestion of allergens and provide safety.

  The invention according to claim 1 has an allergen detection means for detecting or quantifying an allergen in foods whose allergen is to be reduced, and a control means for reducing the allergen based on information of the detection means. Is. This makes it possible to control the detection means to repeatedly perform the allergen reduction process until the target final allergen amount is reached while quantifying the amount of allergen contained in the food.

  The invention according to claim 2 is characterized in that the allergen detection means for detecting or quantifying the allergen of the food has at least two detection ranges, for example, the final allergen amount is reduced in taste and nutritional value. When the level to be maintained is set to be detected, the detection range is not particularly limited here, but is controlled so as to operate the allergen reduction process under relatively mild conditions. Furthermore, if it is set to detect a level that removes allergens, it is controlled to operate the allergen reduction process under extremely severe conditions.

  This makes it possible to select a treatment method according to the allergy level of the user, and depending on the method described above, the risk of future allergen development can be reduced by slightly mitigating allergens on a daily basis. In addition, it can be stored fresh without sacrificing its deliciousness and nutritional value.

  Furthermore, the detection range can be selected in accordance with the level of onset of allergy, in which case the control method is selected by quantifying the allergen amount by the allergen detection means.

  The invention according to claim 3 is characterized in that the means for reducing allergens in the food is repeatedly operated until a predetermined amount of allergen is reached, thereby ingesting an excess of allergen from a preselected detection range. It is possible to prevent this from happening, and safety is improved.

  The invention described in claim 4 is characterized in that the means for reducing food allergens is pressure fluctuation. In general, protein gelation occurs by treating food under high pressure. It is thought that not only the pressure but also further heating is accompanied by further protein change. For example, wheat allergen proteins tend to be reduced to about 1/200 by treatment at 121 ° C. for about 10 minutes, and moreover, they are efficiently reduced by repeating the pressure treatment. It is thought that Therefore, it is possible to efficiently reduce allergens by repeatedly performing the process until reaching a predetermined allergen amount. In addition, when the decompression operation is repeated, it is possible to reduce the allergen by accelerating a change in the protein structure by activating an enzyme in the food and lowering the protein molecular weight. Furthermore, by reducing the pressure and freezing, it is possible to promote the change of the protein structure more effectively, thereby reducing the molecular weight of the protein and reducing the allergen.

  In the invention according to claim 5, as a means for reducing allergen, by spraying a component having protein resolution, for example, an aqueous solution containing a protease permeates the inside of a food and decomposes the protein that can become an allergen into lower molecules. By doing so, it is possible to reduce allergenicity. However, the type of protease is not limited here, but since it is sprayed directly on food, there is a concern about safety, so that it is desirable that it is extracted from natural materials. Furthermore, since the proteolytic ability changes depending on the protease concentration and the spray amount, the allergen reduction level can be changed by controlling these.

  In addition, globulin, a kind of allergen contained in rice, is also known to have a property of being easily dissolved in salt water. By spraying salt water, the salt water penetrates into the food and allergen In some cases, it can be reduced.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the drawings. The same reference numerals are given to the same configurations as those of the conventional example or the embodiments described above, and detailed descriptions thereof will be omitted. The present invention is not limited to the embodiments.

(Embodiment 1)
Embodiments of the present invention will be described with reference to the drawings.

  FIG. 1 is a cross-sectional view of a storage in Embodiment 1 of the present invention.

  As shown in FIG. 1, a case 4 that is pulled out by a door 2 and stores food 3 therein and a lid 5 that seals the case 4 when the door 2 is closed are provided inside the main body 1. ing. The joint between the case 4 and the lid 5 is provided with a packing (not shown), and the door 2 is in a closed state so that the internal vacuum is maintained when the inside of the case 4 is decompressed. Yes.

  The lid 5 is instructed and fixed in the main body 1 by a stopper (not shown), and when the user pulls out the door 2, only the case 4 is pulled out with the top opened. In addition, the food 3 placed in the case 4 is placed in a state where it is placed in a food container 6 made of, for example, foamed resin, having an upper opening.

  A suction pipe 7 for sucking the air in the case 4 is connected to the lid 5 with the introduction portion sealed by welding or a sealing material so that there is no leakage from the case 4. The suction pipe 7 connects the case 4 and a pump 8 that depressurizes the inside of the case 4, and a first on-off valve 9 is provided in the middle path between the case 4 and the pump 8. Is adjusted. The exhaust pipe 10 connected to the pump 8 discharges air sucked from the case 4 by the pump 8.

  The suction pipe 7 branches in the middle of the first on-off valve 9 and the case 4, and a second on-off valve 11 is provided in the branch pipe. When the inside of the case 4 is in a depressurized state, the second on-off valve 11 can adjust the amount of air flowing into the case 4 to change the pressure in the case 4 to atmospheric pressure. Further, it is possible to increase the pressure in the case 4 by adjusting the amount of air.

  The main body 1 has a cooling cycle for cooling the inside of the case 4. The cooling cycle includes a compressor, a condenser, and a capillary tube (not shown), and has a structure in which the inside of the case 4 can be cooled by the forced convection evaporator 12. The cold air cooled by the forced convection evaporator 12 is forced through the main body 1 by the blower 13. A damper thermo 14 provided between the blower 13 and the main body adjusts the amount of cold air flowing into the main body 1, and receives electrical input from a main body switch, a temperature sensor, etc., and is driven by the driving force of the motor 15. The damper thermo 14 is configured to open and close.

  The cold air supplied from such a refrigeration apparatus is supplied to the inside of the main body 1 from the outlet 16 and gently cools the inside from the outer periphery of the case 4 by indirect cooling. The cold air supplied from the blowout port 16 and having cooled the outer periphery of the case 4 is returned to the cooler through the suction duct 17 joined to the main body 1, cooled again, and supplied into the main body 1. In this embodiment, the refrigeration cycle is formed in this way.

  Furthermore, the main body 1 also has a heating means 20 for heating the inside 4 of the case, and has a structure that can heat the inside of the case. The heating method is not particularly limited here, but a Peltier element, a heater, IH, microwave, or the like may be used.

  In the present embodiment, when the allergen of the food 3 is to be stored while being reduced, the protein structure of the food 3 is changed by causing a pressure change and a temperature change to reduce the protein that can be an allergen. Thus, it is possible to reduce allergens.

  A series of operations for reducing allergens by varying the pressure and temperature are all controlled by the control means 19.

  On the other hand, the allergen detection means 21 detects or quantifies the allergen contained in the food 3. The allergen detection means 21 is composed of a section that puts a fixed amount (for example, 1 g) of food 3 (not shown) and an operation unit that automatically detects the allergen contained in the fixed amount of food 3 put in the section. The control means 19 controls the operation of the allergen reduction operation based on the allergen detection or quantification information obtained by the allergen detection means 21 (not shown). For example, the user can set allergen reduction levels such as level 1 that reduces allergens while maintaining taste and nutrition, and level 2 that eliminates allergens, using switches not shown. Therefore, the control means 19 controls the operation of the allergen reduction operation until a certain time or a numerical value that is the target of allergen reduction is reached. When allergen detection means 21 detects or quantifies allergen, and the target numerical value is not reached, it is possible to repeat these series of operations again.

  FIG. 2 is an operation flowchart of the allergen reduction method for the storage in the first embodiment.

  The operation of the present embodiment will be described with reference to FIG. Although it does not specifically limit about the foodstuff 3, Here, cereals, such as rice, wheat, and soybean, are mentioned as an example, and are demonstrated below. In the present embodiment, the door 2 is pulled out, and the food container 6 containing the food 3 for which allergen is to be reduced is installed in the case 4. At the same time, a predetermined amount of food 3 is measured in the allergen detection means 21 and installed, and then the door 2 is completely closed. The lid 5 in the main body 1 covers the case and is sealed by packing or the like, and enters a standby state.

  The user then selects an allergen reduction level and presses the start button. Here, the allergen reduction level is set to at least 2 or more. Here, it is possible to reduce allergen within the range that can maintain the taste and nutrition, and to eliminate allergens. Level 2 is set.

  First, when the user selects level 1, the control unit 19 performs operation control so as to perform an allergen reduction process for the purpose of reducing allergen within a range in which deliciousness and nutrition can be maintained. That is, the operation of the refrigeration cycle, the start of the operation of the pump 8, the opening of the first on-off valve 9, and the closing of the second on-off valve 11 are performed by the control means 19. As a result, the air in the case 4 is sucked out from the suction pipe 7 connected to the lid 5, passes through the opened first on-off valve 9 and is sucked into the pump 8, and the pressure in the case 4 is reduced. Starts. The air sucked into the pump 8 passes through the exhaust pipe 10 and is released to the outside air. At this time, since the second on-off valve 11 is in a closed state, the air in the case 4 does not leak through the second on-off valve 11 and the outside air does not flow into the case 4. Further, when the operation of the refrigeration cycle is started and the compressor, the condenser, and the capillary tube are operated, the cold air cooled by the forced convection evaporator 12 is forcibly ventilated into the main body 1 by the blower 13. Immediately after the start of cooling, the damper thermo 14 is opened as much as possible, but if the temperature sensor detects that the inside of the case 4 or the food has reached a predetermined freezing temperature, it is input from the control means 19 and its opening degree is small. Become. The cold air supplied by such a refrigeration cycle is supplied into the main body 1 from the outlet 16 and gradually cools the inside from the outer periphery of the case 4 by indirect cooling. As a result, the food 3 stored in the case 4 is quickly cooled and stored frozen at a constant temperature after reaching a predetermined freezing temperature. The cold air supplied from the outlet and having cooled the outer periphery of the case 4 is returned to the cooler through the suction duct 17 joined to the main body 1, cooled again, and supplied into the main body 1.

  When the pressure sensor 18 detects that the inside of the case 4 has been reduced to a predetermined pressure, the control unit 19 stops the pump 8 and closes the first on-off valve 9. As a result, the inside of the case 4 having a completely sealed structure is maintained in a predetermined reduced pressure state.

  By this operation involving freezing and decompression, for example, the tissues inside the cells of beans and cereals such as soybeans, wheat, and rice are accepted as external stimuli, and the tissue inside the cells is activated. A slight protein change occurs in the cell. This makes it possible to reduce the molecular weight of proteins involved in allergens and to reduce allergens.

  When these series of allergen reduction processes are completed, the allergen contained in the food 3 that has been subjected to the allergen reduction process is quantified. If an allergen of a certain level or more is detected, the allergen reduction process is performed again. To be controlled. If allergens of a certain level or more are not detected, the allergen reduction process is completed, and the storage is continued, or the food is cooked or eaten.

  In the allergen detection means 21, immunology such as immunoblotting method, immunochromatography method, antibody chip method, ELISA method, etc. is used to detect the presence or amount of allergen in food 3 that has been fed in a certain amount. Although a method using a conventional technique is conceivable, the detection method is not particularly limited here.

  Moreover, according to the level 1 reduction process, it is possible to maintain the texture and taste of the original food 3. Moreover, according to this method, by performing the decompression process in the freezing process and removing the excessive water adhering to the periphery of the food 3, the frozen food 3 is free from frost and has an excellent appearance. It becomes a state.

  In this embodiment, level 1 means that the user's allergic symptoms to food 3 are very mild, or he wants to reduce the risk of developing allergies in the future, so he wants to refrain from taking proteins that can be allergens. However, the detailed symptoms and allergen tolerance are not particularly limited here.

  Next, the operation when the user selects level 2 will be described below.

  The control means 19 controls the operation so as to perform an allergen reduction process for the purpose of removing allergens. That is, the heating means 21 starts operating, the pump 8 starts operating, the first on-off valve 9 is opened, and the second on-off valve 11 is closed by the control means 19. As a result, the air in the case 4 is sucked out from the suction pipe 7 connected to the lid 5, passes through the opened first on-off valve 9 and is sucked into the pump 8, and the pressure in the case 4 is reduced. Starts. The air sucked into the pump 8 passes through the exhaust pipe 10 and is released to the outside air. At this time, since the second on-off valve 11 is in a closed state, the air in the case 4 does not leak through the second on-off valve 11 and the outside air does not flow into the case 4. As a result, the temperature in the case 4 rises to 120 ° C. or higher, and the food 3 is in a state of being loaded with pressure, so that tissue destruction in the cells of the food 3 occurs, and the protein structure changes, It is thought that protein is reduced in molecular weight and allergen is reduced. After the allergen reduction process for a certain time, the allergen detection means 21 detects the allergen amount. When an allergen is detected, control is performed so that the allergen reduction process is repeated again. When allergens above a certain level are not detected, the storage is continued, or the food is cooked or eaten.

  The allergen reduction treatment time for a certain period of time varies depending on the amount and type of food, but in the case of 10 g of flour, it is preferably 2 minutes or more under the condition of 120 degrees.

  The degree of pressure load is not particularly limited here, but generally it is preferably 50 MPa or more. However, the storage of the present embodiment is intended for use at home, and since compactness and simplicity are required, it cannot be denied that there is a limit regarding pressure load.

  In the present embodiment, the electric pump 8 is used as the pressure reducing means, but these are not particularly specified. For example, it is possible to reduce the pressure by using a manual pump or by providing an oxygen adsorbent or a nitrogen adsorbent. Moreover, it is also possible to use the pump 8 and the gas adsorbent in combination, thereby complementing the deterioration of the performance with time of the pump 8 and the adsorbent, so that the refrigeration apparatus can be used for a long time. On the other hand, heaters were used as heating means, but these are not particularly specified, and microwaves can be used even with IH.

  As described above, in the storage of the present embodiment, it is possible to quickly and easily detect the type and amount of allergen contained in food, while reducing the target allergen amount without losing the taste and nutritional value. Thus, allergens can be easily reduced at home.

(Embodiment 2)
A second embodiment of the present invention will be described with reference to the drawings. In addition, about the same structure as Embodiment 1, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  FIG. 3 is a cross-sectional view of the storage in Embodiment 2 of the present invention.

  As shown in FIG. 3, a case 4 that is pulled out by the door 2 and stores the food 3 is provided inside the main body 1. In addition, the food 3 placed in the case 4 is placed in a state where it is placed in a food container 6 made of, for example, foamed resin, having an upper opening.

  Also, the main body 1 is provided with a mist supply means 22, which is composed of a water supply means 23 and a mist generation means 24, and water is supplied from the water supply means 23 to the mist generation means 24 so that the mist is supplied. Will occur. In the mist generating means 24, water is atomized and sent out by a spray device incorporated inside. The generated mist is sprayed into the case 4 from a spray port (not shown) provided on a wall surface in the case 4 via a mist supply nozzle (not shown).

  The main body 1 has a cooling cycle for cooling the inside of the case 4. The cooling cycle includes a compressor, a condenser, and a capillary tube (not shown), and has a structure in which the inside of the case 4 can be cooled by the forced convection evaporator 12. The cold air cooled by the forced convection evaporator 12 is forced through the main body 1 by the blower 13. A damper thermo 14 provided between the blower 13 and the main body adjusts the amount of cold air flowing into the main body 1, and receives electrical input from a main body switch, a temperature sensor, etc., and is driven by the driving force of the motor 15. The damper thermo 14 is configured to open and close.

  The cold air supplied from such a refrigeration apparatus is supplied to the inside of the main body 1 from the outlet 16 and gently cools the inside from the outer periphery of the case 4 by indirect cooling. The cold air supplied from the blowout port 16 and having cooled the outer periphery of the case 4 is returned to the cooler through the suction duct 17 joined to the main body 1, cooled again, and supplied into the main body 1. In this embodiment, the refrigeration cycle is formed in this way.

  Further, the main body 1 also has a heating means 20 for heating the inside 4 of the case, and has a structure capable of heating the inside of the case 4. The heating method is not particularly limited here, but a Peltier element, a heater, IH, microwave, or the like may be used. Alternatively, the water poured into the water supply means 23 may be heated by the heating means 21 to evaporate the water and filled in the case 4.

  In the second embodiment, when the allergen of the food 3 is desired to be reduced and stored, water having various functions such as water sprayed from the mist supply means 22 or an aqueous solution containing a proteolytic enzyme is sprayed. Thus, it is possible to reduce the allergen by changing the protein structure of the food 3 and reducing the molecular weight of the protein that can be an allergen.

  The series of operations for reducing allergens are all controlled by the control means 19.

  On the other hand, the allergen detection means 21 detects or quantifies the allergen contained in the food 3. The allergen detection means 21 is composed of a section that puts a fixed amount (for example, 1 g) of food 3 (not shown) and an operation unit that automatically detects the allergen contained in the fixed amount of food 3 put in the section. The control means 19 controls the operation of the allergen reduction operation based on the allergen detection or quantification information obtained by the allergen detection means 21 (not shown). For example, the user can set allergen reduction levels such as level 1 that reduces allergens while maintaining taste and nutrition, and level 2 that eliminates allergens, using switches not shown. Therefore, the control means 19 controls the operation of the allergen reduction operation until a certain time or a numerical value that is the target of allergen reduction is reached. When allergen detection means 21 detects or quantifies allergen, and the target numerical value is not reached, it is possible to repeat these series of operations again.

  FIG. 4 is an operation flowchart of the storage allergen reduction method according to the second embodiment.

  The operation of the second embodiment will be described with reference to FIG. Detailed description of the same operations as those in the first embodiment will be omitted. Although it does not specifically limit about the foodstuff 3, Here, cereals, such as rice, wheat, and soybean, are mentioned as an example, and are demonstrated below. In the second embodiment, the door 2 is pulled out, the food container 6 containing the food 3 whose allergen is to be reduced is installed in the case 4, and an appropriate amount of water or a prescribed mixed solution is set in the water supply means 23. Further, after the prescribed amount of food 3 is measured and installed in the allergen detection means 21, the door 2 is completely closed, and a standby state is established.

  The user then selects an allergen reduction level and presses the start button. Here, the allergen reduction level is set to at least 2 or more. Here, it is possible to reduce allergen within the range that can maintain the taste and nutrition, and to eliminate allergens. Level 2 is set.

  First, when the user selects level 1, the control unit 19 performs operation control so as to perform an allergen reduction process for the purpose of reducing allergen within a range in which deliciousness and nutrition can be maintained.

  That is, water is sent from the water supply means 23 to the mist generation means 24, and mist is sprayed into the case 4 through the mist supply means 22 for a predetermined time. When level 1 is selected, it is assumed that the water injected into the water supply means 23 is generally used at home, such as tap water or distilled water. In addition, the water injected into the water supply means 23 by the mist generating means 24 may undergo chemical changes such as ionization or radical activity, and may be sprayed in the case 4, and the allergen reduction effect is further improved.

  Next, at the start of the allergen reduction operation, for example, when the food 3 is brown rice or soybean, the mist is sprayed by the mist supply means 22, so that water is immersed in the brown rice, and a kind of plant hormone is contained in the seed. As a result, a germination reaction is caused by promoting the growth of seed embryos, resulting in a decrease in the molecular weight of the protein and a reduction in the allergen. Furthermore, after spraying mist for a certain period of time, the germination reaction is further promoted and allergen reduced by heating the inside of case 4 to a temperature around 35 degrees where the enzyme reaction is activated by the heating means 20 for a certain period of time. Is peeled off.

  In addition, at the same time that it is heated by the heating means 20, the mist supply means 22 periodically sprays the mist, thereby suppressing the drying of the food 3 or further promoting germination, thereby further reducing the allergen effect. Improvement can be expected.

  However, there is concern about the propagation of germs and the like due to heating in the case 4 by the heating means 20, and the enzyme reaction will eventually converge. Therefore, the fixed time is not strictly limited here, but within 20 hours. Control is performed so that the heating means is stopped and the operation of the refrigeration cycle is performed by the control means 19. Accordingly, when the compressor, the condenser, and the capillary tube are operated, the cold air cooled by the forced convection evaporator 12 is forcibly ventilated into the main body 1 by the blower 13. Immediately after the start of cooling, the damper thermo 14 is opened as much as possible, but when the temperature sensor detects that the inside of the case 4 or the food has reached a predetermined cooling temperature, it is input from the control means 19 and its opening degree is small. Become. The cold air supplied by such a refrigeration cycle is supplied into the main body 1 from the outlet 16 and gradually cools the inside from the outer periphery of the case 4 by indirect cooling. Thereby, the food 3 stored in the case 4 is quickly cooled, and is stored at a constant temperature after reaching a predetermined cooling temperature. The cold air supplied from the outlet and having cooled the outer periphery of the case 4 is returned to the cooler through the suction duct 17 joined to the main body 1, cooled again, and supplied into the main body 1.

  This cooling operation allows the tissue inside the cell to be accepted as an external stimulus, and further activation of the tissue inside the cell causes a protein change within the cell. As a result, the protein involved in the allergen is reduced in molecular weight, and the allergen can be further reduced. In addition, repeated immersion of the enzyme solution by mist spraying and cell destruction by freezing can increase the water immersion inside the cell, improve protein resolution, and reduce the protein molecular weight. It is effective.

  When these series of allergen reduction processes are completed, the allergen contained in the food 3 that has been subjected to the allergen reduction process is quantified. If an allergen of a certain level or more is detected, the allergen reduction process is performed again. To be controlled. If allergens of a certain level or more are not detected, the allergen reduction process is completed, and the storage is continued, or the food is cooked or eaten.

  In the allergen detection means 21, immunology such as immunoblotting method, immunochromatography method, antibody chip method, ELISA method, etc. is used to detect the presence or amount of allergen in food 3 that has been fed in a certain amount. Although a method using a conventional technique is conceivable, the detection method is not particularly limited here.

  Moreover, according to the level 1 reduction process, it is possible to maintain the texture and taste of the original food 3. In this embodiment, level 1 means that the user's allergic symptoms to food 3 are very mild, or he wants to reduce the risk of developing allergies in the future, so he wants to refrain from taking proteins that can be allergens. However, the detailed symptoms and allergen tolerance are not particularly limited here.

  Next, the operation when the user selects level 2 will be described below.

  The control means 19 controls the operation so as to perform an allergen reduction process for the purpose of removing allergens. That is, water is sent from the water supply means 23 to the mist generation means 24, and mist is sprayed into the case 4 through the mist supply means 22 for a predetermined time.

  When level 2 is selected, it is assumed that the water injected into the water supply means 23 is adjusted for the purpose of removing the allergen of the food 3 such as an aqueous solution containing a proteolytic enzyme. As a result, when the mist is sprayed by the mist supply means 22, an aqueous solution containing a proteolytic enzyme is immersed in the food 3 to reduce the molecular weight of the protein, thereby reducing the allergen.

  Furthermore, after spraying mist for a certain period of time, the proteolysis reaction is further accelerated by heating the inside of the case 4 to an optimum temperature at which the enzymatic reaction is activated by the heating means 20, thereby reducing the allergen. Peeled off.

  In addition, at the same time that the heating means 20 is heating, the mist is regularly sprayed by the mist supply means 22 to suppress drying of the food 3 or further promote the proteolytic reaction, thereby further increasing the allergen. An improvement in reduction effect can be expected.

  It is considered that the allergen reduction level can be adjusted by changing the concentration of the proteolytic enzyme injected into the water supply means 23, and it is desirable to change the concentration according to the purpose.

  It should be noted that, depending on the type of proteolytic enzyme injected into the water supply means 23, there is protein resolution or protein specificity, so it is desirable to adjust according to the type and amount of the food 3.

  In addition, by using digestive enzymes such as pepsin and trypsin as proteolytic enzymes, it is possible not only to reduce allergens, but also to improve foods with enhanced digestibility while preserving them, and application to swallowing foods etc. Is also possible.

  Finally, after allergen reduction processing for a certain time, the allergen detection means 21 detects the allergen amount. When an allergen is detected, control is performed so that the allergen reduction process is repeated again. When allergens above a certain level are not detected, the storage is continued, or the food is cooked or eaten.

  As described above, in the storage of the second embodiment, the type and amount of allergen contained in food can be detected quickly and easily, and the target allergen amount can be reduced without impairing taste and nutritional value. It is possible to reduce allergens easily at home.

  As described above, the storage according to the present invention is capable of reducing food allergens easily and easily without sacrificing the taste and nutritional value at home, and the types and amounts of allergens contained in foods. Because it is possible to reduce to the target allergen level while detecting quickly and easily, it is possible to suppress excessive allergen intake and provide safety to consumers. It can be applied to devices, household refrigerators, cookers, etc.

Sectional drawing of the storage in Embodiment 1 of this invention Operation flow chart of storage allergen reduction method in the present embodiment Sectional drawing of the storage in Embodiment 2 of this invention Operation flow chart of storage allergen reduction method in the present embodiment

Explanation of symbols

3 Food 19 Control means 21 Allergen detection means

Claims (5)

  A storage having an allergen detection means for detecting or quantifying allergens in foods for which allergens are to be reduced, and an allergen reduction means for reducing allergens based on information of the detection means.   The storage according to claim 1, wherein the allergen detection means for detecting or quantifying the food allergen has at least two detection ranges.   The storage according to claim 1 or 2, wherein the food allergen reducing means repeatedly operates until a predetermined allergen amount is reached.   The storage unit according to any one of claims 1 to 4, wherein the food allergen reducing means is accompanied by pressure fluctuation.   The storage according to any one of claims 1 to 4, wherein the food allergen reduction means sprays a component that retains protein degradation ability.

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