Allergic response test food, and method for producing allergic response test food

Abstract

To provide an allergic reaction test food which contains nuts as the only allergen, can be provided to infants without the risk of aspiration, and a method for producing the allergic reaction test food.SOLUTION: Provided is an allergic reaction test food product comprising a freeze-dried product of a predetermined shape that contains nuts, starch, and dextrin and does not contain any allergens other than those derived from nuts. The nuts are in a paste form, preferably with a maximum particle size of 900 μm or less, preferably with a nut content of 0.02 to 4.2 g per piece in terms of weight before freeze-drying, and preferably dissolved in water or hot water at the time of use to form a paste.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an allergic reaction test food and a method for producing an allergic reaction test food. [Background technology]

[0002] One of the things that must be taken into consideration most when feeding weaning food to infants is allergens. During the weaning stage, infants often have the opportunity to eat a variety of food ingredients for the first time, and all of these ingredients can be allergens, so parents worry about whether their infants will have allergic reactions to the allergens. However, commercially available baby foods can contain a variety of allergens, so if an infant shows an allergic reaction, it is difficult to identify the allergen causing the reaction. In addition, because the amount of allergens is unknown, there is a risk that if an allergy develops, it will cause serious symptoms.

[0003] In recent years, nut allergies have been increasing, and nut allergies are attracting attention as a food that can cause new allergies in childhood. Nut allergy symptoms are often severe, and even small amounts can cause allergies. Nuts are used in a variety of processed foods, such as sweets and dressings, so many people consume them unconsciously. In Europe and the United States, it is believed that consuming nuts early on can help prevent the onset of allergies.

[0004] However, feeding nuts to infants is difficult. It has been pointed out that feeding nuts raw to children under the age of five can cause them to get stuck in the larynx or trachea, resulting in choking. Even if they are crushed into small pieces, they can get into the trachea and cause pneumonia or bronchitis. In addition, commercially available nut pastes such as peanut butter often contain other ingredients such as sugar and soybean oil in addition to nuts, and are highly viscous, making them unsuitable for use as baby food or as a test food for allergies. Therefore, there was a demand for a test food for allergies that does not require cooking at home and can be given to infants without the risk of aspiration.

[0005] Here, conventionally, products such as baked confectioneries for allergy challenge tests as shown in Patent Document 1 below and fruit juice drinks for allergy diagnosis as shown in Patent Document 2 below have been proposed as allergy test foods. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2016-10387 A [Patent Document 2] Patent No. 3679145 Summary of the Invention [Problem to be solved by the invention]

[0007] However, there is a problem that the baked confectionery shown in the above Patent Document 1 and the fruit juice drink shown in the above Patent Document 2 are not suitable as baby food for infants. Specifically, when giving to infants, the baked confectionery form shown in Patent Document 1 poses the risk of aspiration, and the fruit juice drink form shown in Patent Document 2 is not preferable because it is seasoned with sourness, sweetness, etc., for the following reasons.

[0008] Since infants' digestive organs are not yet fully developed and they have more taste buds and a more sensitive sense of taste than adults, it is recommended that they not be seasoned. During the weaning stage (after 5 months of age), it is recommended that no seasonings be used in the early weaning stage (5-6 months of age), very small amounts of seasonings are permitted in the middle weaning stage (7-8 months of age), and the use of small amounts of general seasonings is permitted in the complete weaning stage (after 1 year of age). Generally, allergy testing can begin before the complete weaning stage, including the early weaning stage, so there was a demand for allergy test foods that could be offered to infants under 18 months of age.

[0009] In view of the above, the present invention aims to provide an allergic reaction test food that contains nuts as the only allergen, can be provided to infants without the risk of aspiration, and a method for producing the allergic reaction test food. [Means for solving the problem]

[0010] The present inventors have conducted extensive research to achieve the above object, and have completed the present invention. That is, the present invention provides an allergic reaction test food product that contains nuts, starch, and dextrin, and is made of a freeze-dried product having a predetermined shape and does not contain any allergens other than those derived from nuts.

[0011] In the allergic reaction test food of the present invention, the nuts are preferably in a smooth paste form and have a maximum particle size of 900 μm or less.

[0012] In the allergic reaction test food of the present invention, the nut content per piece is preferably 0.02 to 4.2 g in weight before freeze-drying.

[0013] The allergic reaction test food of the present invention preferably contains, on a pre-lyophilization weight basis, 1-21% by mass of nuts and 2-20% by mass of dextrin, and has a Bostwick viscosity at 25° C. of 10 cm / 30 seconds or more before freeze-drying.

[0014] In the allergic reaction test food of the present invention, the dextrin contains dextrin having a DE value of 10 or less and maltodextrin having a DE value of 10 or more, and the maltodextrin preferably accounts for 24 to 65% by mass of the total amount of the dextrin.

[0015] In the allergic reaction test food of the present invention, the weight per piece after freeze-drying is preferably 0.2 to 5.0 g.

[0016] In the allergic reaction test food of the present invention, the nuts are preferably a paste of one kind selected from peanuts, almonds, walnuts, cashew nuts, pistachios, macadamia nuts, hazelnuts, pecan nuts, and Brazil nuts.

[0017] The allergic reaction test food of the present invention is preferably dissolved in water or hot water at the time of use to form a paste.

[0018] The allergic reaction test food of the present invention is preferably individually packaged.

[0019] Furthermore, the present invention provides a method for producing an allergic reaction test food, which is characterized by including a paste raw material preparation step of adding water to and mixing a raw material containing nuts, starch, and dextrin to form a paste, and a freeze-drying step of forming the paste raw material into a predetermined shape and freeze-drying it.

[0020] In the method for producing the allergic reaction test food of the present invention, it is preferable to obtain a block-shaped freeze-dried product by either forming the molded product into a block shape or by cutting the freeze-dried product obtained in the freeze-drying step into a block shape.

[0021] In the method for producing an allergic reaction test food of the present invention, it is preferable to adjust the weight of the freeze-dried block so that the nut content per piece is 0.02 to 4.2 g in terms of the weight before freeze-drying. Effect of the Invention

[0022] According to the present invention, since the paste raw material contains nuts, starch, and dextrin, when the paste raw material is prepared, the nuts can be uniformly dispersed and the nut content per piece can be made uniform. Therefore, even if an allergic reaction occurs, the nut content can be adjusted so that the reaction is not excessive. In addition, since it is a freeze-dried product, it has excellent preservability, and can be easily made into a paste by adding water or hot water and mixing it, making it easy for infants to eat. Furthermore, since it contains almost no allergens other than those derived from nuts, it is possible to clearly test for allergen reactions to nuts when an allergic reaction occurs. It can also be used as a food for providing nutritional advice based on an oral food challenge test in the treatment of a food allergy diagnosis. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] The allergic reaction test food of the present invention and the method for producing the allergic reaction test food will be described in more detail below with reference to preferred embodiments.

[0024] The allergic reaction test food of the present invention comprises a freeze-dried product of a specified shape that contains nuts, starch, and dextrin and does not contain any allergens other than those derived from nuts.

[0025] The nuts used in the allergic reaction test food of the present invention are preferably in the form of a paste in order to uniformly disperse the allergens in the test food and to make it easy for infants to eat. The nut paste used in the allergic reaction test food of the present invention can be obtained by crushing the nuts as raw materials. The type of nuts used as the raw material for the nut paste is not particularly limited, but examples include peanuts (peanuts), almonds, walnuts, cashew nuts, pistachios, macadamia nuts, hazelnuts, pecan nuts, Brazil nuts, etc., and can be used without any particular limitations on the variety or place of origin. These nuts are often ingested on a daily basis as the child grows, and are prone to allergic symptoms even in infancy. In addition, nuts that have been processed by selection, coarse crushing, peeling, roasting, drying, etc. can be used.

[0026] Examples of the above-mentioned crushing method include stirring crushing, compression crushing, shear crushing, high-speed crushing, etc. For example, various crushers such as colloid mills, roll mills, cutter mills, and high-speed mills can be used, and can be appropriately selected depending on the type of nuts. The crushing process of nuts may be performed either before or after the raw material preparation process, which is a process of mixing with other raw materials, but it is preferable to perform it before the raw material preparation process because the nuts can be easily quantified.

[0027] The particle size of the nuts crushed into a paste is not particularly limited, but the maximum particle size is preferably 900 μm or less. If the maximum particle size is 900 μm or less, when the nuts are mixed with other raw materials to prepare an allergic reaction test food before freeze-drying, the nuts are easily dispersed uniformly, and the content of nuts per piece can be made more uniform. The maximum particle size in the present invention is obtained by using the above nut paste dispersed and mixed in warm water as a sample, measuring the diameter distribution of the particles in the sample by laser diffraction and scattering method, and obtaining the diameter distribution. The method for measuring the maximum particle size is not limited, and may be performed by a conventional method in this technical field, such as particle size analysis using a laser diffraction type particle size distribution measuring device (ISO13320, ISO9276, JISZ8825:2013) as described above. As a laser diffraction type particle size distribution measuring device, for example, a product name "SALD-2300" manufactured by Shimadzu Corporation can be used, and the maximum particle size measured by the same device can be the maximum particle size of the present invention.

[0028] In the allergic reaction test food of the present invention, the weight of each allergic reaction test food before freeze-drying is preferably 2.0 to 20.0 g, as described below. Therefore, the amount of nuts contained in each allergic reaction test food before freeze-drying is preferably 0.02 to 4.2 g, more preferably 0.05 to 1.25 g, and even more preferably 0.05 to 0.5 g. By making the content of nuts per piece 0.02 to 4.2 g before freeze-drying, even if an allergic reaction occurs, it is possible to avoid an excessive reaction.

[0029] The starch used in the allergic reaction test food of the present invention may be any starch that can be used as food, and may be used without any particular limitation. Examples include corn starch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, sago starch, etc. In addition to normal starch, any starch that has been improved by breeding techniques or genetic engineering techniques, such as non-glucan, waxy, and high amylose, may also be used.

[0030] Furthermore, in the present invention, although unprocessed raw starch is preferable as the starch, it is also possible to use processed starch that has been subjected to various processing treatments. That is, starch that has been subjected to processing treatments such as chemical modification treatments, such as oxidation treatment, esterification treatment, etherification treatment, and crosslinking treatment, gelatinization treatment, granulation treatment, moist heat treatment, ball mill treatment, fine pulverization treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, and enzyme treatment, or two or more of these treatments may be used. As the starch used in the present invention, potato starch, tapioca starch, glutinous rice starch, and corn starch are preferred. Furthermore, potato starch is more preferred. Compared with other starches, potato starch can impart the desired viscosity with a small amount, and the amount of starch in the freeze-dried product does not need to be increased, resulting in good solubility of the freeze-dried product. In the allergic reaction test food of the present invention, the content of potato starch is preferably 0.9 to 2.1% by mass based on the weight before freeze-drying.

[0031] The dextrin used in the allergic reaction test food of the present invention may be any dextrin that can be used for food, and is not particularly limited. In addition to dextrins generally called dextrins with a dextrose equivalent (DE) value of 10 or less (hereinafter sometimes referred to as "general dextrins"), maltodextrins with a DE value of 10 or more can also be used in the present invention. For example, white dextrin, yellow dextrin, British gum, enzyme-modified dextrin, acid-modified dextrin, roasted dextrin, acid-added roasted dextrin, enzyme-decomposed dextrin, acid-decomposed dextrin, heat-modified dextrin, resistant dextrin, reduced resistant dextrin, reduced dextrin, etc. can be used appropriately as needed.

[0032] In the allergic reaction test food of the present invention, the maltodextrin is preferably 24 to 65% by mass, more preferably 30 to 53% by mass, of the total amount of the dextrin. By containing the maltodextrin in the above range, the nuts do not separate from the water before freeze-drying, and the shape retention after freeze-drying is good, and no lumps are formed when dissolved in water or hot water.

[0033] In the allergic reaction test food of the present invention, the content of the nuts is preferably 1 to 21% by mass, more preferably 6.7 to 16.5% by mass, based on the weight before freeze-drying. The Bostwick viscosity at 25°C before freeze-drying is preferably 10 cm / 30 seconds or more. The viscosity can be adjusted mainly by the content of nuts and starch. The dextrin is preferably contained in the range of 2 to 20% by mass, more preferably in the range of 6 to 11% by mass. By containing each raw material in the above range, the water and nuts do not separate before freeze-drying, and the viscosity can be such that bubbles do not occur inside when filling a container for molding, and the shape retention after freeze-drying is good, and no lumps are generated when dissolved in water or hot water.

[0034] In the present invention, the raw materials of the allergic reaction test food may contain nuts, starch, dextrin, and water, and other raw materials may be added as necessary. Examples of other raw materials include sugars other than sugar, antioxidants, etc.

[0035] In the allergic reaction test food of the present invention, the shape after freeze-drying is not particularly limited, but examples include block, plate, and spherical shapes, and can be appropriately selected as needed. In particular, a block shape is preferable, and by making it into a block shape, advantages such as easy production, resistance to damage during handling and storage, and relatively compact packaging can be obtained. In addition, a block shape means a rectangular parallelepiped, a cube, or shapes with rounded corners.

[0036] The allergic reaction test food of the present invention preferably has a post-lyophilization weight of 0.2 to 5.0 g per piece (pre-lyophilization weight of 2.0 to 20.0 g per piece), more preferably 0.2 to 1.0 g. By having a post-lyophilization weight of 0.2 to 5.0 g, when the allergic reaction test food is mixed with water or hot water to form a paste, the amount and viscosity of the allergic reaction test food is easy to give to infants. In addition, shipping costs during distribution are low, making it easy to distribute samples in the market.

[0037] The allergic reaction test food of the present invention is preferably dissolved in water or hot water to form a paste when used. By dissolving in water or hot water to form a paste, nuts can be given to infants without the risk of aspiration.

[0038] The allergic reaction test food of the present invention is preferably individually packaged. The form and material of the individual packaging are not particularly limited, but it is preferable that the allergic reaction test food is sealed using an airtight and moisture-impermeable material to prevent contact with moisture in the air. It is more preferable that a desiccant such as silica gel is enclosed. By being individually packaged, the preservation property is improved, making it easier to use at home. In addition, even if the freeze-dried product, which is the allergic reaction test food, is damaged by the action of external force during transportation or storage, the mass per piece does not change, so a predetermined fixed amount of nut paste can be ingested.

[0039] The allergic reaction test food of the present invention is manufactured by a paste raw material preparation process in which water is added to and mixed with a raw material containing nuts, starch, and dextrin to form a paste, and a freeze-drying process in which the paste raw material is formed into a predetermined shape and freeze-dried.

[0040] The method of mixing in the paste raw material preparation step is not particularly limited, but for example, the raw materials can be mixed using a stirrer such as a mixer. In addition, the temperature of the raw materials in the paste raw material preparation step is not particularly limited, but it is preferable that the raw materials are heated.

[0041] In the above paste raw material preparation process, the amount of water added (excluding the amount of water contained in the raw material itself) is preferably 68.6 to 89.4% by mass of the paste raw material. By setting the amount of water added within the above range, the water and nuts do not separate, and the viscosity can be such that bubbles do not form inside the paste raw material when it is filled into a molding container in the freeze-drying process.

[0042] The freeze-drying process is carried out by filling the paste raw material into a specified container, freezing it, then drying it by sublimation under high vacuum, and finally heating it for secondary drying. This series of processes can be carried out using a normal freeze-drying machine. The freezing temperature, the time required for sublimation drying, the temperature during secondary drying, the time required for secondary drying, etc. can be appropriately selected as necessary.

[0043] In the method for producing the allergic reaction test food of the present invention, it is preferable to obtain a block-shaped freeze-dried product by forming the freeze-dried product in a block shape in the freeze-drying step, or by cutting the freeze-dried product obtained in the freeze-drying step into a block shape. This allows a freeze-dried product of a desired shape to be obtained efficiently.

[0044] The allergic reaction test food of the present invention thus obtained can be easily made into a paste by adding and mixing with water or hot water. The allergic reaction test food in the form of a paste is easy to feed to infants, has a low risk of aspiration, and can be safely ingested. By containing nuts as the main allergen, the probability of determining that the allergic reaction is caused by an allergen derived from nuts is increased. The presence or absence of an allergic reaction to nuts can be accurately determined. Even if an allergic reaction occurs, the amount of intake is small, so there is a high possibility that it will be avoided from becoming a severe symptom. In addition, by making it into a freeze-dried product, it can be distributed at room temperature and stored at room temperature for a long period of time. For these reasons, it can be suitably used as an allergic reaction test food for testing the presence or absence of an allergic reaction to nuts in infants. EXAMPLES

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following examples, some of the products were not good in terms of filling suitability, shape retention, and solubility, but all of the examples contained nuts as the only allergen, and were valid as allergic reaction test foods that could be provided to infants without the risk of aspiration.

[0046] [Experiment 1. Allergic reaction test foods containing peanut paste] An allergic reaction test food product consisting of a freeze-dried product of a specific shape containing nut paste, starch, and dextrin and containing no allergens other than those derived from nuts was prepared as follows.

[0047] Peanuts were ground using a roll mill to obtain a peanut paste (maximum particle size 811 μm). Water, starch (potato starch ER: Matsutani Chemical), general dextrin (Pinedex #1: Matsutani Chemical), and maltodextrin (TK-16: Matsutani Chemical) were mixed in the ratios shown in Tables 1 to 3 below, and stirred using a mixer while heating to 50 to 60°C. The peanut paste was added to this mixture in the ratios shown in Tables 1 to 3 below, stirred, and heated at 90°C for 1 minute. This paste-like mixture was ice-cooled to an appropriate temperature and then filled into a 3 cc cube tray. The filled raw material was freeze-dried to obtain an allergic reaction test food. The viscosity of the paste-like mixture was measured using a Bostwick viscometer (manufactured by CFC Scientific) before freeze-drying. That is, 75 ml of a sample with a product temperature of 25°C was placed in the viscometer, and the distance the sample flowed in 30 seconds after the shutter was opened was measured. For example, if the distance the sample flowed in 30 seconds was 18 cm, the measured value was expressed as "18 cm / 30 seconds." Note that if the distance exceeds 24 cm, measurement is no longer possible, and in that case it was expressed as ">24 cm / 30 seconds."

[0048] The above allergic reaction test foods were evaluated for their packing suitability, shape retention, and solubility according to the following criteria, and the results are shown in Tables 1 to 3. Table 1 shows the results of experiments in which the contents of dextrin and maltodextrin were varied to determine the optimum dextrin content. Table 2 shows the results of experiments in which the starch content was varied to determine the optimum starch content. Table 3 shows the results of an experiment in which the content of maltodextrin in dextrin was changed to determine the optimal ratio of maltodextrin in dextrin.

[0049] Regarding filling suitability, in the process of preparing the allergic reaction test food, when the above mixture was filled into a 3 cc cube, observations were made to see whether the water and nuts separated and whether any bubbles were formed inside during filling. The filling was evaluated as follows: uniform and bubble-free: ◎; uniform and bubble-free: ◯; slightly prone to separation or slightly prone to bubble formation but acceptable: △; not uniform or prone to bubble formation: ×.

[0050] Regarding shape retention, the above allergic reaction test foods were observed visually and by touch, and rated as follows: ◎ if it was firm and did not crumble when pressed lightly; ◯ if it was hard and did not crumble when pressed lightly; △ if it was slightly brittle and crumbled slightly when pressed lightly; and × if it was brittle and crumbled when pressed lightly.

[0051] Regarding solubility, 2 mL of water was added to the above allergic reaction test food, and when the food was stirred, it was observed whether it became a paste-like substance without forming lumps. The food was rated as ◎ if it dissolved immediately without lumps, ◯ if it dissolved without lumps, △ if it was somewhat prone to forming lumps or was difficult to dissolve, and × if it was lumpy or did not dissolve at all.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] From the results in Table 1, Examples 1 to 8, in which the total dextrin content was 2 to 20% by mass, showed no problems in filling suitability, shape retention, or solubility. Therefore, it is found that the total dextrin content is preferably 2 to 20% by mass. From the results in Table 2, Examples 4, 11 to 13, in which the starch content was 0.9 to 2.1% by mass, showed no problems in filling suitability, shape retention, or solubility. Therefore, it is found that the starch content is preferably 0.9 to 2.1% by mass. Furthermore, when the starch content was more than 2.1% by mass, air bubbles were easily generated, making the filling suitability poor, and when the freeze-dried product was dissolved in water, lumps were generated and it was difficult to dissolve, making it difficult to produce a homogeneous freeze-dried product.

[0056] From the results in Table 3, Examples 4, 16 to 18, which were prepared so that the maltodextrin content was 24 to 65% by mass of the total amount of dextrin, all had good results in terms of filling suitability, shape retention, and solubility. Therefore, it can be seen that the content of maltodextrin in the total amount of dextrin is preferably 24 to 65% by mass.

[0057] [Experiment 2. Allergic reaction test foods containing nuts other than peanuts] Allergic reaction test foods were prepared in the same manner as in Example 4 of Experiment 1, except that the peanut paste was changed to almond paste (maximum particle size 857 μm), cashew nut paste (maximum particle size 532 μm), walnut paste (maximum particle size 857 μm), and peanut powder (maximum particle size 2220 μm). Then, similarly to Experiment 1, the filling suitability, shape retention, and solubility were evaluated, and the results are shown in Table 4.

[0058] [Table 4]

[0059] The results in Table 4 show that even when using nut pastes other than peanuts or peanut powder, it is possible to prepare allergic reaction test foods with excellent filling suitability, shape retention, and solubility. In addition, when using peanut powder, the allergic reaction test foods have a rough texture when dissolved in water and eaten, so it was found that from the viewpoint of mouthfeel, it is preferable for nuts to be in the form of a paste.

[0060] [Experiment 3. Peanut paste content and optimal viscosity range] Except for changing the content of peanut paste, allergic reaction test foods were prepared in the same manner as in Example 4 of Experiment 1. Then, similarly to Experiment 1, the filling suitability, shape retention, and solubility were evaluated, and the results are shown in Table 5.

[0061] [Table 5]

[0062] From the results in Table 5, Examples 27 to 31, in which the peanut paste content was in the range of 1 to 21% by mass and the Bostwick viscosity at 25°C before freeze-drying was 10 cm / 30 seconds or more, showed good results in terms of filling suitability, shape retention, and solubility.

Claims

1. The allergic reaction test food comprises nuts, starch, and dextrin, and is a freeze-dried product of a specified shape that does not contain any allergens other than those derived from nuts.

2. 2. The allergic reaction test food according to claim 1, wherein the nuts are in a paste form and have a maximum particle size of 900 μm or less.

3. 2. The allergic reaction test food according to claim 1, wherein the nut content per piece is 0.02 to 4.2 g in weight before freeze-drying.

4. The allergic reaction test food according to any one of claims 1 to 3, which contains 1 to 21% by mass of nuts and 2 to 20% by mass of dextrin, based on the weight before freeze-drying, and has a viscosity of 10 cm / 30 seconds or more at 25°C measured using a Bostwick viscometer before freeze-drying.

5. The allergic reaction test food according to claim 4, wherein the dextrin comprises dextrin having a DE value of 10 or less and maltodextrin having a DE value of 10 or more, and the maltodextrin accounts for 24 to 65% by mass of the total amount of the dextrin.

6. 5. The allergic reaction test food according to claim 4, wherein each piece has a weight after freeze-drying of 0.2 to 5.0 g.

7. 5. The allergic reaction test food according to claim 4, wherein the nuts are one type of nuts selected from the group consisting of peanuts, almonds, walnuts, cashew nuts, pistachios, macadamia nuts, hazelnuts, pecan nuts, and Brazil nuts.

8. 5. The allergic reaction test food according to claim 4, which is dissolved in water or hot water at the time of use to form a paste.

9. 5. The allergic reaction test food according to claim 4, which is individually packaged.

10. A method for producing an allergic reaction test food, comprising a paste raw material preparation step of adding water to and mixing a raw material containing nut paste, starch, and dextrin to form a paste, and a freeze-drying step of forming the paste raw material into a predetermined shape and freeze-drying the paste.

11. The method for producing an allergic reaction test food according to claim 10, wherein the shape of the molded product is a block, or the freeze-dried product obtained in the freeze-drying step is cut into blocks to obtain a block-shaped freeze-dried product.

12. The method for producing an allergic reaction test food according to claim 10 or 11, wherein the weight of the freeze-dried block is adjusted so that the nut content per block is 0.02 to 4.2 g in terms of weight before freeze-drying.

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