IMPROVING MATERIAL FOR ALLERGIC CONSTITUTION TO EGG OR EGG ALLERGY-PREVENTING MATERIAL, AND PROCESSED FOOD FOR IMPROVING ALLERGIC CONSTITUTION TO EGG OR PREVENTING EGG ALLERGY OBTAINED USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide foods which can improve allergic constitution to eggs or prevent egg allergy.

SOLUTION: The improving material for allergic constitution to eggs or the egg allergy-preventing material comprises as an effective ingredient processed egg white containing ovomucoid in an amount of 5-500 μg/g based on the whole egg white protein and thermally coagulated egg white. The processed food comprises the improving material for allergic constitution to eggs or the egg allergy-preventing material. The processed food for improving allergic constitution to eggs or preventing egg allergy comprises the processed egg white containing ovomucoid in an amount of 5-500 μg/g based on the whole egg white protein and thermally coagulated protein.

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