Molecular basis of emergency food for allergic persons and its application to development of allergen-free food for the purpose of social implementation.

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K02350
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Japan Women's University
• Principal Investigator: FUJII Keiko 日本女子大学, 家政学部, 教授 (20186480)
• Co-Investigator(Kenkyū-buntansha): 林 典子 十文字学園女子大学, 人間生活学部, 准教授 (30775870) ; 海老澤 元宏 独立行政法人国立病院機構(相模原病院臨床研究センター), アレルギー性疾患研究部, 部長 (30338876) ; 藤井 智幸 東北大学, 農学研究科, 教授 (40228953)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: 雑穀 / キヌア / アマランサス / 大豆粉 / ラスク / 非常食 / アレルギー対応食品 / 物性

Outline of Final Research Achievements

In this study, quinoa and amaranth were selected as ingredients for allergen-free food, and soy milk and soy flour were added as secondary ingredients to create a nutritionally rational foam-containing food. By making them into rusks, we developed emergency food in times of disaster with low water activity. In addition, the manufacturing method was established, and the physical properties were clarified. Gluten-free rusks made with amaranth and quinoa flours had a large specific volume, homogeneously distributed pores, and a dense internal structure when the percentage of quinoa flour was high. Furthermore, when rusks were prepared by mixing quinoa flour and soybean flour, the rusks with quinoa flour alone were evaluated to have the softest and crispiest texture.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

本研究では、食物アレルギー対応非常食の試料として雑穀を選び、さらに大豆タンパク質と複合化させることにより、機能性食品素材、健康志向型食品としての新たな食品を創製することができ、被災地における非常食としての実用化の可能性が示された。主要アレルギー原因食物（鶏卵、牛乳、小麦）を含まず、水分活性を下げ保存がきくため、これらの食品の調製方法と物性、食味特性が明らかになったことで、食物アレルギーに悩む人々に幅広く利用してもらえることが期待され、食の多様化、生活の質の向上、さらに被災時の生活の質の向上にも貢献しうることが期待される。