| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide egg white made as having low allergen hardly causing an allergy symptom even by being ingested with an egg allergy patient, and a method for producing the same. <P>SOLUTION: The egg white made as having low allergen has ≤(20/1,000) un-degenerated obomucoid measured by an ELIZA method as compared with that of the raw egg white of a chicken egg. The method for producing such egg white comprises heat-treating an aqueous solution of the egg white adjusted to have 0.2-3 % solid portion concentration and at pH 10-11.5 at ≥80°C. The aqueous egg white solution may be obtained by diluting dried egg white obtained by spray-drying or freeze-drying the egg white with water. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
