| 摘要 |
PROBLEM TO BE SOLVED: To sufficiently reduce allergenicity without changing nutritive valve, taste, texture, etc. by mixing or kneading a protein (-containing food row material) causing food allergy with wheat flour and baking the mixture or kneaded material. SOLUTION: (A) A protein (-containing food raw material) causing food allergy is mixed or kneaded with (B) wheat flour and the mixture or kneaded material is baked at about >=150 deg.C, preferably about >=180 deg.C for about >=3 min, preferably about >=5 min in an oven, shallow pan, baking kettle, etc. by using various heat sources such as electricity, gas, charcoal or fire wood. Ovomucoid, ovalbumin, albumen protein, β-lactoglobulin, etc. is exemplified as the protein causing food allergy. When albumen is exemplified as the component A, a mixed ratio of the components B/A is preferably about 1:(0.1-2). Bread, cookie, confectionery, nutritive food, etc. for baby is exemplified as the food suppressed in allergy obtained by adopting the above method. |
