A food ingredient conversion method includes activating at least one of an enzyme or a coenzyme by applying a voltage from an external power supply located outside a reaction vessel and connected to a working electrode and a counter electrode to cause a current to flow between the working electrode and the counter electrode, transferring a proton between an organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, acquiring information on the current that has been caused to flow by the external power supply, and determining, based on the acquired information on the current, an amount of a pH adjusting agent to be fed for adjusting a pH of a reaction system.

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

Non-dairy egg-based liquid food products are provided, comprising: liquified hard-cooked egg including cooked egg yolk and cooked egg white, a predetermined amount of liquid having a moisture content of at least about 65% by weight, one or more flavoring ingredients; an acidifier; a thickening agent; and a predetermined amount a food additive for mitigating an impact of sulfurous compounds on taste; and the non-dairy egg-based liquid food product has a pH between about 3.9 to about 4.4, the predetermined amounts of the hard-cooked egg and the liquid is at least about 33% and 15% by weight of the food product, respectively, and the predetermined amount of oil is less than about 0.01% by weight of the food product.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.