Story of Development of High-Pressure Processed Foods, Part 3

A method ofdevelopment of low allergenic cooked rice and bread

Abstract

The number of patients suffering from food allergies in Japan has recently shown an increace. In addition to egg, milk, and soybean allergies, an increase in cereal allergies from rice, which is the main staple in the Japanese diet, and from wheat is creating important social problems which do not affect just the patient and the patient's family. Accordingly, we would like to discuss the development of low allergenic cooked rice and low allergenic rice bread made from rice which has had the allergens removed by means of high pressure.