PROBLEM TO BE SOLVED: To provide a production method of a food product or an agent for hyposensitization therapy to egg allergy, which reduces burden of a patient and with which hyposensitization therapy can be performed safely.SOLUTION: The production method of a food product or an agent for hyposensitization therapy to egg allergy comprises egg protein containing yolk protein and albumen protein and has an antigen amount of 0.4-450 mg/g in the egg protein. The method comprises a step of heat-denaturating an egg, a step of pulverizing the heat-denatured egg, and a step of filling the pulverized egg obtained in the above step into a subdivided packing container with an extender, wherein the adhesion amount to the subdivided container when the content is taken from the container, is less than 3% to the entire of the filled amount.COPYRIGHT: (C)2015,JPO&INPIT【課題】患者への負担が軽減され、安全に減感作療法を行うことができる、卵アレルギー減感作療法用食品又は減感作療法剤の製造方法を提供する。【解決手段】卵黄蛋白質及び卵白蛋白質を含む卵蛋白質を含有し、前記卵蛋白質中の抗原量が0.4~450mg/gである卵アレルギー減感作療法用食品又は減感作療法剤の製造方法であって、卵を加熱変性する工程、前記加熱変性した卵を粉末化する工程、前記工程により得られた粉末卵を、増量剤とともに小分け包装容器に充填する工程を有し、前記小分け包装容器から取り出す際の、小分け包装容器への付着量が充填量全体に対し3%未満である、卵アレルギー減感作療法用食品又は減感作療法剤の製造方法。【選択図】 なし
