Hashimoto Hiroyuki, M Ikeda Tatsuya, Yoshimitsu Masato, Kiyota Kyohei
Department of Food and Nutrition, Tsu City College.
Western Agricultural Research Center, National Agriculture and Food Research Organization.
Shokuhin Eiseigaku Zasshi. 2022;63(2):70-78. doi: 10.3358/shokueishi.63.70.
After washing the cooking utensils used to prepare liquid batter, flour may remain in the scrubbing sponge. Secondary contamination of cooking devices with wheat allergens is a concern if such scrubbing sponges are used to clean other equipment. Therefore, in this study, bowl washing with detergent, using a scrubbing sponge was evaluated as a cleaning method following liquid batter cooking. Multiple trials revealed that wheat allergens were transferred from a bowl coated with 10 g of liquid batter to an unused bowl via sponge scrubbing with a positive rate of approximately 80%. Residual batter was observed in the scrubbing sponge after cleaning and rinsing procedures, with a residual rate of about 20%. Detailed observation of the residue revealed that proteins such as gluten were attached to the cell skeleton, and between the skeletons of the sponge, and starch granules were attached to the proteins. Even with sponge rinsing conditions added to the protocol, complete removal of wheat allergen was difficult. These studies indicate that particular scrubbing sponges for cleaning the residual wheat on cooking utensils should be dedicated exclusively in cooking facilities that prepare allergy-friendly-foods to avoid risk of allergen contamination.
清洗用于制作液体面糊的烹饪器具后，擦洗海绵中可能会残留面粉。如果使用这种擦洗海绵清洁其他设备，烹饪器具被小麦过敏原二次污染就是一个问题。因此，在本研究中，评估了使用擦洗海绵并用洗涤剂洗碗作为液体面糊烹饪后的清洁方法。多次试验表明，通过海绵擦洗，10克液体面糊附着的碗中的小麦过敏原以约80%的阳性率转移到未使用的碗中。清洁和冲洗程序后，在擦洗海绵中观察到残留面糊，残留率约为20%。对残留物的详细观察表明，面筋等蛋白质附着在海绵的细胞骨架上以及骨架之间，淀粉颗粒附着在蛋白质上。即使在方案中增加海绵冲洗条件，也很难完全去除小麦过敏原。这些研究表明，在准备无过敏食物的烹饪设施中，应专门使用特定的擦洗海绵来清洁烹饪器具上残留的小麦，以避免过敏原污染风险。
