# US 10,246,669 B2 · Method for producing hypoallergenic peanut products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,246,669 B2 - Document ID: US10246669B2 - Status: Granted - Kind: B2 - Application number: 15/921,409 - Filed: 2018-03-14 - Published: 2018-07-19 - Granted: 2019-04-02 - Earliest claimed: 2013-02-25 - Assignees: Molecular Epidemiology Inc. - Applicants: Molecular Epidemiology Inc. - Inventors: Mansour Samadpour - Web page: https://patentgrep.com/patent/US10246669B2 ## CPC - C11D 3/38618: {Protease or amylase in liquid compositions only} - A23L 5/25: {using enzymes} - A23L 11/33: {using enzymes; Enzymatic transformation of pulses or legumes} - A23L 25/00: Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - C12Y 304/22033: Fruit bromelain (3.4.22.33), i.e. juice bromelain - C11D: DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION - C12Y: ENZYMES ## Abstract A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination, and then treating with bromelain. ## Claims ### Claim 1 A method of decontaminating machinery contaminated with allergen residues, comprising: contacting machinery contaminated with seeds of legumes, peanuts or tree nuts, or unground pieces or particles thereof, having Ara h3 allergen with an aqueous solution of bromelain in an amount and for a time period sufficient to reduce or eliminate the allergenicity of the Ara h3 allergen. ### Claim 2 (depends on 1) The method of claim 1, wherein the Ara h3 allergen is embedded in peanuts, or in unground pieces or particles thereof. ### Claim 3 (depends on 2) The method of claim 2, wherein the peanuts, or the unground pieces or particles thereof are raw, blanched, or roasted. ### Claim 4 (depends on 2) The method of claim 2, wherein contacting the machinery contaminated with the peanuts, or the unground pieces or particles thereof with the aqueous solution of bromelain, comprises: moving the aqueous solution of bromelain relative to the peanuts, or to the unground pieces or particles thereof; moving the peanuts, or the unground pieces or particles thereof relative to the aqueous solution of bromelain; or both. ### Claim 5 (depends on 2) The method of claim 2, wherein the bromelain comprises stem bromelain derived from any plant member belonging to the family Bromeliaceae. ### Claim 6 (depends on 2) The method of claim 2, wherein contacting the machinery contaminated with the peanuts, or the unground pieces or particles thereof with an aqueous solution of bromelain is at a pH in the range of 2 to 10. ### Claim 7 (depends on 6) The method of claim 6, wherein contacting the machinery contaminated with the peanuts, or the unground pieces or particles thereof with an aqueous solution of bromelain is at a pH in the range of 4 to 6. ### Claim 8 (depends on 2) The method of claim 2, wherein the aqueous solution of bromelain comprises bromelain in an amount in a range selected from the group consisting of: 0.1% to 2% bromelain (wt/vol); and of 0.5% to 1% bromelain (wt/vol). ### Claim 9 (depends on 2) The method of claim 2, further comprising at least one of: sanitizing or sterilizing the peanuts, or the unground pieces or particles thereof prior to contacting with the aqueous solution of bromelain; and/or inactivating the bromelain during or after the contacting with the aqueous solution of bromelain. ### Claim 10 (depends on 9) The method of claim 9, wherein sanitizing or sterilizing the peanuts, or the unground pieces or particles thereof comprises treating, spraying or soaking the peanuts, or the unground pieces or particles thereof in an aqueous solution comprising a sanitizing or sterilizing agent; and washing the treated, sprayed or the soaked peanuts, or the unground pieces or particles thereof to remove the sanitizing or sterilizing agent. ### Claim 11 (depends on 9) The method of claim 9, wherein the sanitizing or sterilizing agent comprises an oxidizing agent. ### Claim 12 (depends on 9) The method of claim 9, wherein inactivating the bromelain comprises at least one of heat inactivation of the bromelain after contacting with the aqueous solution of bromelain; and/or autodigestion of the bromelain during contacting with the aqueous solution of bromelain. ### Claim 13 (depends on 1) The method of claim 1, wherein the allergenicity of the Ara h3 allergen is reduced by at least 90% by the bromelain-mediated digestion. ### Claim 14 (depends on 1) The method of claim 1, further comprising, prior to contacting the machinery contaminated with the peanuts, or the unground pieces or particles thereof with an aqueous solution of bromelain, holding the peanuts, or the unground pieces or particles thereof for a period of time under conditions of moisture and temperature sufficient to initiate germination. ### Claim 15 (depends on 1) The method of claim 1, wherein the bromelain comprises stem bromelain derived from any plant member belonging to the family Bromeliaceae. ### Claim 16 (depends on 1) The method of claim 1, wherein contacting the machinery contaminated with the seeds of legumes, peanuts or tree nuts, or unground pieces or particles thereof with an aqueous solution of bromelain is at a pH in the range of 2 to 10. ### Claim 17 (depends on 1) The method of claim 1, wherein the aqueous solution of bromelain comprises bromelain in an amount in a range selected from the group consisting of: 0.1% to 2% bromelain (wt/vol); and of 0.5% to 1% bromelain (wt/vol).