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Allergen Reduction Method, Method of Producing Allergen-reduced Albumen, Method of Producing Allergen-reduced Albumen Composition, and Allergen-reduced Food Product

Abstract

It is aimed to provide an allergen reduction method which can be carried out without the need for a large or complicated apparatus and which allows an allergen content to be reduced while maintaining basic characteristics intrinsic to albumen, such as texture, foaming property, and foam stability, a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product. The present invention relates to an allergen reduction method to reduce a content of an allergen in albumen by a heating and pressurizing treatment with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150 C., a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product.

Filed on: 2009-06-01; Application Number: 12475972

Applicant(s)

Kyoko Takahashi

Agent

BIRCH STEWART KOLASCH BIRCH