PREPARATION OF PROCESSED WHEAT HAVING DECREASED ALLERGEN CONTENT

摘要

PURPOSE:To obtain the subject preparation useful for food allergy patient, etc., in high efficiency by adding a salt solution to wheat to separate a component soluble in the salt solution from a wheat fraction insoluble in the solution and having decreased allergen content and removing the soluble component. CONSTITUTION:Wheat such as high gluten wheat flour is mixed with preferably 3-20 times amount of an aqueous solution of a salt such as sodium chloride (the concentration is preferably 0.2-2M), the mixture is treated with a continuous solid-liquid separator to separate the component soluble in the salt solution from the wheat fraction insoluble in the solution and having decreased allergen content and the component soluble in the salt solution is removed from the mixture to obtain the objective processed wheat.