Food samples for allergy testing, and method for producing food samples for allergy testing

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 a food for testing allergic reactions and a method for producing the food for testing allergic reactions.

Background Art

[0002] One of the most important things to note when feeding complementary foods to infants is allergens. During the complementary food period, infants have many opportunities to first put various foods into their mouths, and all foods can become allergens. Therefore, whether an infant shows an allergic reaction to an allergen is also a source of concern for parents. However, commercially available complementary foods may contain various allergens, and when an infant shows an allergic reaction, it is difficult to identify the allergen causing the reaction. In addition, since the amount of the allergen is also unknown, there is a risk of severe symptoms when an allergy develops.

[0003] In recent years, nut allergies have been increasing, and they have attracted attention as causative foods for newly developing allergies in early childhood. Nut allergy symptoms are often severe and are likely to develop even in small amounts. Since nuts are used in various processed foods such as confectionery and dressings, they are often ingested unknowingly. Therefore, overseas, including in Europe and the United States, it is considered that early ingestion can lead to the prevention of the development of allergies.

[0004] However, it is difficult to give nuts to infants. It has been pointed out that if children under 5 years old eat nuts as they are, it may clog the throat or trachea and cause suffocation. Even if they are finely crushed, they can enter 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 have high viscosity, so they are not suitable as complementary foods or foods for testing allergies to be given to infants. Therefore, there has been a demand for a food for testing allergies that can be given to infants without the need for home cooking and without the risk of aspiration.

[0005] Conventionally, products such as baked goods for allergy challenge tests, as shown in Patent Document 1 below, and fruit juice beverages 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] Japanese Patent Publication No. 2016-10387 [Patent Document 2] Patent No. 3679145 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, the forms of baked goods shown in Patent Document 1 and fruit juice beverages shown in Patent Document 2 presented a problem in that they were unsuitable as weaning food for infants. Specifically, when given to infants, the form of baked goods as shown in Patent Document 1 posed a risk of aspiration, and the form of fruit juice beverages as shown in Patent Document 2 was undesirable due to the addition of sourness and sweetness for the following reasons.

[0008] Because infants have immature digestive systems and more taste buds and sensitive palates than adults, it is recommended not to season their food. During the weaning period (from 5 months of age), it is recommended not to season food during the initial weaning period (5-6 months of age), very small amounts of seasoning are permitted during the middle weaning period (7-8 months of age), and small amounts of common seasonings are permitted during the weaning completion period (from 1 year of age). Generally, allergy testing can begin even before the weaning completion period, including the initial weaning period, so there has been a demand for allergy testing foods that can be provided to infants under 18 months of age.

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

[0010] The inventors, through diligent research to achieve the above objective, have completed the present invention. Specifically, the present invention provides an allergy test food consisting of a freeze-dried product of a predetermined shape that contains nuts, starch, and dextrin, and does not contain allergens other than those derived from nuts.

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

[0012] In the allergy test food of the present invention, it is preferable that the nut content per piece is 0.02 to 4.2 g by weight before freeze-drying.

[0013] In the allergy test food of the present invention, it is preferable that the weight before freeze-drying contains 1 to 21% by mass of nuts and 2 to 20% by mass of dextrin, and that the Bostwick viscosity at 25°C before freeze-drying is 10 cm / 30 seconds or more.

[0014] In the allergy reaction test food of the present invention, the dextrin comprises dextrin with a DE value of 10 or less and maltodextrin with a DE value of 10 or more, and it is preferable that the maltodextrin is 24 to 65% by mass of the total amount of the dextrin.

[0015] In the allergy-reaction test food of the present invention, it is preferable that the freeze-dried weight per piece is 0.2 to 5.0 g.

[0016] In the allergy test food of the present invention, the nut is preferably a paste selected from peanuts, almonds, walnuts, cashews, pistachios, macadamia nuts, hazelnuts, pecans, and Brazil nuts.

[0017] In the allergy test food of the present invention, it is preferable that it be dissolved in water or hot water at the time of use to form a paste.

[0018] In the allergy test food of the present invention, it is preferable that each item is individually packaged.

[0019] Furthermore, the present invention provides a method for producing allergy-reactive food samples, characterized by comprising a paste raw material preparation step of adding water to a raw material containing nuts, starch, and dextrin to form a paste, and a freeze-drying step of shaping the paste raw material into a predetermined shape and freeze-drying it.

[0020] In the method for producing allergy reaction test foods of the present invention, Forming It is preferable to obtain block-shaped freeze-dried material by either shaping the material into a block form or by cutting the freeze-dried material obtained in the freeze-drying process into block shapes.

[0021] In the method for producing allergy-reactive food samples 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 weight before freeze-drying. [Effects of the Invention]

[0022] According to the present invention, since the paste ingredients contain nuts, starch, and dextrin, when preparing the paste ingredients, the nuts can be uniformly dispersed, and the nut content per piece can be made uniform. This allows for adjustment of the nut content so that even if an allergic reaction occurs, the reaction will not be excessive. In addition, since it is a freeze-dried product, it has excellent storage stability. By adding and mixing water or hot water, it can be easily made into a paste form, which is easy to feed to infants. Furthermore, since it contains almost no allergens other than those derived from nuts, when an allergic reaction occurs, the allergic reaction to nuts can be clearly tested. It can also be used as a food for nutritional dietary guidance based on a food oral challenge test in the treatment after food allergy diagnosis.

Embodiments for Carrying Out the Invention

[0023] Hereinafter, preferred embodiments of the allergy reaction test food of the present invention and the method for producing the allergy reaction test food will be described in more detail.

[0024] The allergy reaction test food of the present invention is composed of a freeze-dried product of a predetermined shape, which contains nuts, starch, and dextrin and does not contain allergens other than those derived from nuts.

[0025] The nuts used in the allergy reaction test food of the present invention are preferably in paste form 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 allergy reaction test food of the present invention can be obtained by pulverizing the raw material nuts. The type of nuts used as the raw material of the nut paste is not particularly limited, and examples include peanuts, almonds, walnuts, cashew nuts, pistachios, macadamia nuts, hazelnuts, pecans, Brazil nuts, etc., and they can be used without particular limitation such as variety and origin. These nuts are likely to be ingested daily as they grow, and are also likely to cause allergic symptoms in infancy. Also, nuts that have been subjected to processes such as selection, coarse crushing, peeling, roasting, and drying can be used.

[0026] Examples of the grinding methods described above include stirring grinding, compression grinding, shear grinding, and high-speed grinding. Various grinders such as colloid mills, roll mills, cutter mills, and high-speed mills can be used and selected appropriately depending on the type of nut. The nut grinding process can be performed either before or after the raw material preparation process, which involves mixing with other raw materials, but it is preferable to perform it before the raw material preparation process because it allows for easy quantitative determination of the nuts.

[0027] The particle size of the pulverized nuts, which have been made into a paste, is not particularly limited, but it is preferable that the maximum particle size is 900 μm or less. When the maximum particle size is 900 μm or less, the nuts disperse more uniformly when mixed with other raw materials to prepare an allergy test food before freeze-drying, and the nut content per piece can be made more uniform. In this invention, the maximum particle diameter is obtained by using a sample of the above-mentioned nut paste dispersed and mixed in warm water, measuring the diameter distribution of particles in the sample by laser diffraction and scattering, and then obtaining the diameter distribution. The method for measuring the maximum particle diameter is not limited and may be performed by conventional methods in this art, such as particle diameter analysis using a laser diffraction particle size distribution analyzer - laser diffraction and scattering method (ISO13320, ISO9276, JISZ8825:2013) as described above. As a laser diffraction particle size distribution analyzer, for example, the product name "SALD-2300" manufactured by Shimadzu Corporation can be used, and the maximum particle diameter measured by this device can be used as the maximum particle diameter of this invention.

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

[0029] The starch used in the allergy test food of the present invention may be any edible starch and is not particularly limited. Examples include corn starch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, and sago starch. In addition to ordinary starch, any starch that has been improved through breeding or genetic engineering methods, such as non-glutinous, waxy, or high-amylose varieties, may also be used.

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

[0031] The dextrin used in the allergy test food of the present invention may be any dextrin that is available for consumption, and there are no particular restrictions on its use. In addition, in the present invention, in addition to dextrin with a dextrose equivalent (DE) value of 10 or less, which is generally called dextrin (hereinafter sometimes referred to as "general dextrin"), maltodextrin with a DE value of 10 or more can also be used. For example, white dextrin, yellow dextrin, British gum, enzyme-modified dextrin, acid-modified dextrin, roasted dextrin, acid-added roasted dextrin, enzyme-degraded dextrin, acid-degraded dextrin, heat-denatured dextrin, indigestible dextrin, reduced indigestible dextrin, reduced dextrin, etc. can be used as needed.

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

[0033] In the allergy test food of the present invention, the content of nuts is preferably 1 to 21% by mass, and more preferably 6.7 to 16.5% by mass, by weight before freeze-drying. Furthermore, the Bostwick viscosity at 25°C before freeze-drying is preferably 10 cm / 30 seconds or higher. The viscosity can be adjusted mainly by the content of nuts and starch. Furthermore, the dextrin is preferably contained in the range of 2 to 20% by mass, and more preferably in the range of 6 to 11% by mass. By containing each raw material within the above ranges, it is possible to achieve a viscosity that prevents separation of water and nuts before freeze-drying, prevents the formation of bubbles inside when filling into a molding container, and furthermore, maintains its shape well after freeze-drying and does not form lumps when dissolved in water or hot water.

[0034] In the present invention, the raw materials for the allergy test food may include nuts, starch, dextrin, and water, and other raw materials may be added as needed. Examples of other raw materials include sugars other than sucrose and antioxidants.

[0035] In the allergy test food of the present invention, the shape after freeze-drying is not particularly limited, but examples include block shape, plate shape, spherical shape, etc., which can be appropriately selected as needed. Block shape is particularly preferred, as it is easier to manufacture, less prone to damage during handling and storage, and allows for relatively compact packaging. Block shape refers to rectangular prisms, cubes, and shapes with rounded corners.

[0036] The allergy test food of the present invention preferably has a freeze-dried weight of 0.2 to 5.0 g per piece (pre-freeze-drying weight of 2.0 to 20.0 g per piece), and more preferably 0.2 to 1.0 g. A freeze-dried weight of 0.2 to 5.0 g results in an allergy test food with a suitable quantity and viscosity for infants when mixed with water or hot water to form a paste. Furthermore, it reduces shipping costs during distribution and facilitates sample distribution in the market.

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

[0038] The allergy 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 it be sealed using an airtight and moisture-impermeable material to prevent the allergy test food from coming into contact with moisture in the air. It is even more preferable that a desiccant such as silica gel is included. Individual packaging improves shelf life and makes it easier to use at home. Furthermore, even if the freeze-dried allergy test food is damaged by external force during transportation or storage, the mass per unit does not change, so a predetermined fixed amount of nut paste can be ingested.

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

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

[0041] In the paste raw material preparation process described above, the amount of water added (excluding the 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 this range, it is possible to achieve a viscosity that prevents the separation of water and nuts, and that does not generate bubbles when filling the paste raw material into a molding container during the freeze-drying process.

[0042] The above freeze-drying process involves filling the paste raw material into a designated container, freezing it, then sublimating it under high vacuum, and finally heating it for secondary drying. This entire process can be carried out using a standard freeze-dryer. The freezing temperature, sublimation drying time, secondary drying temperature, and secondary drying time can be selected as needed.

[0043] In the method for producing allergy reaction test foods of the present invention, the above freeze-drying step Forming It is preferable to obtain block-shaped freeze-dried products by either shaping the product into blocks or by cutting the freeze-dried product obtained in the freeze-drying process into blocks. This allows for the efficient acquisition of freeze-dried products of a predetermined shape.

[0044] The allergy test food obtained in this way according to the present invention can be easily made into a paste by adding and mixing with water or hot water. The paste-like allergy test food is in a form that is easy for infants to eat, has a low risk of aspiration, and can be safely consumed. Because it contains nuts as the main allergen, the probability of determining that the allergic reaction is due to nut-derived allergens is increased. It is possible to accurately determine whether or not there is an allergic reaction to nuts. Even if an allergic reaction occurs, the amount ingested is small, so it is highly likely that severe symptoms will be avoided. Furthermore, because it is freeze-dried, 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 allergy test food for testing the presence or absence of allergic reactions 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, there were some that did not perform well in terms of filling suitability, shape retention, and solubility, but all of the examples were suitable as allergy-reactive test foods that contained nuts as the sole allergen and could be provided to infants without the risk of aspiration.

[0046] [Experiment 1: Allergy-causing food samples containing peanut paste] An allergy test food consisting of a freeze-dried product in a predetermined shape, containing nut paste, starch, and dextrin, and free of allergens other than those derived from nuts, was prepared as follows.

[0047] Peanuts were crushed using a roll mill to obtain peanut paste (maximum particle size 811 μm). Water, starch (potato starch ER: Matsutani Chemical), general dextrin (PineDix #1: Matsutani Chemical), and maltodextrin (TK-16: Matsutani Chemical) were mixed in the proportions shown in Tables 1-3 below, and stirred using a mixer while heating to 50-60°C. The peanut paste was added to this mixture in the proportions shown in Tables 1-3 below and stirred, then heated at 90°C for 1 minute. After cooling this paste-like mixture to an appropriate temperature, it was filled into 3cc cube trays. The filled raw materials were freeze-dried to obtain allergy test foods. The viscosity of the paste-like mixture was measured using a Bostwick viscometer (manufactured by CFC Scientific) before freeze-drying. Specifically, 75 ml of the sample, at a temperature of 25°C, was placed in the viscometer, and the distance the sample flowed in 30 seconds after opening the shutter was measured. For example, if the distance the sample flowed in 30 seconds was 18 cm, the measurement was expressed as "18 cm / 30 seconds". If the distance exceeded 24 cm, measurement became impossible, in which case it was expressed as ">24 cm / 30 seconds".

[0048] The above-mentioned allergy-reactive food samples were evaluated for their filling suitability, shape retention, and solubility according to the following criteria, and the results are shown in Tables 1-3. Table 1 shows the results of experiments conducted to determine the optimal dextrin content by varying the amounts of dextrin and maltodextrin. Table 2 shows the results of experiments conducted by varying the starch content to determine the optimal starch content. Table 3 shows the results of experiments conducted to determine the optimal ratio of maltodextrin in dextrin, by varying the amount of maltodextrin in the dextrin.

[0049] Regarding filling suitability, during the preparation process of the allergy test food described above, when filling the above mixture into 3cc cubes, we observed whether the water and nuts did not separate and whether bubbles formed inside during filling. We evaluated the results as follows: ◎ if uniform and no bubbles formed, ○ if uniform and little to no bubbles formed, △ if slightly prone to separation or slightly prone to bubbles but acceptable, and × if not uniform or prone to bubbles forming.

[0050] Regarding shape retention, the above-mentioned allergy-reaction test foods were observed visually and by touch, and evaluated as follows: ◎ if firm and did not crumble even when lightly pressed, ○ if firm and did not crumble easily when lightly pressed, △ if somewhat brittle and crumbled somewhat easily when lightly pressed, and × if brittle and crumbled when lightly pressed.

[0051] Regarding solubility, we observed whether adding 2 mL of water to the above-mentioned allergy-reaction test food and stirring would result in a paste without lumps. We evaluated it as follows: ◎ if it dissolved immediately without lumps, ○ if it dissolved without lumps, △ if it was somewhat prone to lumps or difficult to dissolve, and × if it clumped or did not dissolve.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] As shown in Table 1, Examples 1-8, with a total dextrin content of 2-20% by mass, showed no problems in terms of filling suitability, shape retention, or solubility. Therefore, it can be concluded that a total dextrin content of 2-20% by mass is preferable. The results in Table 2 show that Examples 4, 11-13, which had a starch content of 0.9-2.1% by mass, showed no problems in terms of filling suitability, shape retention, or solubility. Therefore, it can be concluded that a starch content of 0.9-2.1% by mass is preferable. Furthermore, when the starch content was increased to more than 2.1% by mass, air bubbles were easily formed, resulting in poor filling suitability. Additionally, when the freeze-dried product was dissolved in water, lumps formed, making it difficult to dissolve and producing a homogeneous freeze-dried product.

[0056] As shown in Table 3, Examples 4, 16-18, prepared with maltodextrin at a concentration of 24-65% by mass of the total dextrin, showed good results in terms of filling suitability, shape retention, and solubility. Therefore, it can be concluded that a maltodextrin content of 24-65% by mass in the total dextrin is preferable.

[0057] [Experiment 2. Allergy test foods containing nuts other than peanuts] Except for using 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) instead of peanut paste, allergy test foods were prepared in the same manner as in Example 4 of Experiment 1. Then, as in Experiment 1, the filling suitability, shape retention, and solubility were evaluated and are shown in Table 4.

[0058] [Table 4]

[0059] The results in Table 4 demonstrate that allergy test foods with excellent filling suitability, shape retention, and solubility can be prepared even when using nut pastes other than peanuts or peanut powder. Furthermore, when using peanut powder, the allergy test food exhibits a gritty texture when dissolved in water and consumed. Therefore, from the perspective of mouthfeel, a paste-like form of nuts is preferable.

[0060] [Experiment 3: Peanut paste content and suitable viscosity range] Except for changing the peanut paste content, the allergy test food was prepared in the same manner as in Example 4 of Experiment 1. Then, as in Experiment 1, the fillability, shape retention, and solubility were evaluated and are shown in Table 5.

[0061] [Table 5]

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

Claims

1. An allergy test food consisting of freeze-dried material containing nuts, starch, and dextrin, and free from allergens other than those derived from nuts, Before freeze-drying, the nuts are in a paste-like state, and their maximum particle size is 900 μm or less. The sample contains 1 to 21% by mass of the nuts, 2 to 20% by mass of the dextrin, and 0.9 to 2.1% by mass of the starch, and the viscosity before freeze-drying is 10 cm / 30 seconds or more, measured by placing 75 mL of the sample, whose temperature is 25°C, into a Bostwick viscometer and measuring the distance the sample flows in 30 seconds after opening the shutter. An allergy test food in which the amount of nuts per freeze-dried product is 0.02 to 4.2 g by weight before freeze-drying.

2. The freeze-dried product is in a shape selected from block, plate, or spherical, as described in claim 1, for allergy testing.

3. The allergy test food according to claim 1, wherein the dextrin comprises dextrin with a DE value of 10 or less and maltodextrin with a DE value of 10 or more, and the amount of maltodextrin is 24 to 65% by mass of the total amount of dextrin.

4. The allergy test food according to claim 1, wherein the freeze-dried weight per piece is 0.2 to 5.0 g.

5. The allergy test food according to any one of claims 1 to 4, wherein the nut is one type of nut selected from peanuts, almonds, walnuts, cashews, pistachios, macadamia nuts, hazelnuts, pecans, and Brazil nuts.

6. An allergy test food according to any one of claims 1 to 4, which is dissolved in water or hot water at the time of use to form a paste.

7. An allergy test food according to any one of claims 1 to 4, which is individually packaged.

8. A method for producing an allergy test food, comprising a paste raw material preparation step of adding water to a raw material containing nut paste, starch, and dextrin to form a paste, and a freeze-drying step of shaping the paste raw material and freeze-drying it, wherein The maximum particle size of the nuts in the nut paste is 900 μm or less. The paste raw material contains 1 to 21% by mass of the nut paste, 2 to 20% by mass of the dextrin, and 0.9 to 2.1% by mass of the starch, and the viscosity before freeze-drying is 10 cm / 30 seconds or more, measured by placing 75 mL of the sample, whose temperature is 25°C, into a Bostwick viscometer and measuring the distance the sample flows in 30 seconds after opening the shutter. A method for producing an allergy test food, comprising adjusting the weight of the molded product during molding so that the amount of nut paste per piece is 0.02 to 4.2 g in weight before freeze-drying.

9. A method for producing an allergy-reaction test food according to claim 8, wherein a block-shaped freeze-dried product is obtained by either shaping the product during molding into a block shape, or by cutting the freeze-dried product obtained in the freeze-drying step into a block shape.

10. A method for producing an allergy-reactive food sample according to claim 8 or 9, wherein the dextrin used comprises a dextrin with a DE value of 10 or less and a maltodextrin with a DE value of 10 or more, and the maltodextrin is 24 to 65% by mass of the total amount of the dextrin.

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