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Lactic acid-fermented egg having reduced egg protein antigenicity through addition of sodium citrate, heating treatment, and lactic acid fermentation, and method for preparing same

A technology of lactic acid fermentation and manufacturing method, which is applied in the field of lactic acid fermented eggs, can solve problems such as difficulty in ensuring sensory properties, unsmooth proliferation of lactic acid bacteria, poor sensory properties, etc., and achieve the effect of increasing added value

Inactive Publication Date: 2012-11-14
柳益钟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, the above-mentioned conventional technology cannot simultaneously reduce the antigenicity of ovomucoid and ovalbumin, which are known as the main allergens of eggs, because the heat treatment temperature is too high, resulting in a decrease in solubility due to thermal denaturation of the protein and It is difficult to ensure excellent sensory properties, and when the heat treatment temperature is low, there is a problem that the growth of lactic acid bacteria is not smooth and the sensory properties are also poor
And, unlike milk, eggs that have reduced or removed allergenic ingredients are not widely available on the market

Method used

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  • Lactic acid-fermented egg having reduced egg protein antigenicity through addition of sodium citrate, heating treatment, and lactic acid fermentation, and method for preparing same
  • Lactic acid-fermented egg having reduced egg protein antigenicity through addition of sodium citrate, heating treatment, and lactic acid fermentation, and method for preparing same
  • Lactic acid-fermented egg having reduced egg protein antigenicity through addition of sodium citrate, heating treatment, and lactic acid fermentation, and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Beat 20 eggs (specification: special eggs) and achieve homogenization in a way that does not cause serious foaming, and filter through a 70 mesh (mesh) sieve to obtain 1000g of whole egg liquid after removing the egg band. Add 1700g of purified water, 60g of glucose, 180g of fructose, 55.2g of fructooligosaccharides, and 4.5g of sodium citrate to make an egg mixture. After heat treatment at 75°C for 15 minutes, immediately cool to 40°C. The weight of the egg mixture is 0.01% by weight, that is, 0.3g, which is inoculated with 25% of Lactobacillus acidophilus, 25% of Lactobacillus bulgaricus, 25% of Bifidobacterium longum, 25% of Streptococcus thermophilus (Streptococcus thermophilus) 25% mixed lactic acid bacteria starter cultured in a thermostat at 40°C for 6 hours and then cooled to below 4°C immediately after lactic acid fermentation to produce 3000g of lactic acid fermented eggs with significantly reduced antigenicity of egg protein.

[0041] For reference, as a resu...

Embodiment 2

[0043] Beat 20 eggs (specification: special eggs) and achieve homogenization in a way that does not cause serious foaming, and filter through a 70 mesh (mesh) mesh sieve to obtain 1000g of whole egg liquid after removing the egg band. Add 1700g of purified water, 60g of glucose, 180g of fructose, 55.2g of fructo-oligosaccharide, and 4.5g of sodium citrate to make egg mixture. After heat treatment at 80°C for 15 minutes, immediately cool to 40°C. The weight of the egg mixture is 0.01% by weight, that is, 0.3g, which is inoculated with 25% of Lactobacillus acidophilus, 25% of Lactobacillus bulgaricus, 25% of Bifidobacterium longum, 25% of Streptococcus thermophilus (Streptococcus thermophilus) 25% mixed lactic acid bacteria starter cultured in a thermostat at 40°C for 6 hours and then cooled to below 4°C immediately after lactic acid fermentation to produce 3000g of lactic acid fermented eggs with significantly reduced antigenicity of egg protein.

[0044] For reference, as a re...

experiment example

[0052] 1. Heat treatment and lactic acid fermentation of eggs

[0053] Homogenize after obtaining the whole egg liquid from eggs, filter with a 70 mesh (mesh) mesh sieve and remove the egg belt, add purified water, glucose, fructose and fructooligosaccharides here in the same way as in the above-mentioned embodiment 1, for adding and Example 1 The egg mixture manufactured with the same amount of sodium citrate (Example 1) or no addition (Comparative Example 1) was heat-treated at different temperatures (65°C to 100°C) for 15 minutes, and cooled to 40 ℃, inoculated with 25% of Lactobacillus acidophilus, 25% of Lactobacillus bulgaricus, 25% of Bifidobacterium longum, 25% of Bifidobacterium longum, and Streptococcus thermophilus (Streptococcus thermophilus) 25% ratio of mixed lactic acid bacteria starter cultured at 40 ° C for 6 hours to complete the lactic acid fermentation, immediately cooled and stored at 4 ° C or lower, and disclosed in the test.

[0054] On the other han...

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Abstract

The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved sensual quality through the addition of sodium citrate, heating treatment, and lactic acid bacteria fermentation, and more specifically, to a lactic acid-fermented egg having reduced egg protein antigenicity, which comprises a series of steps of adding to whole egg liquid a fixed amount of filtered water, sugar, and sodium citrate, heating treating and lactic acid-fermenting same, and a method for preparing same. The present invention reduces the antigenicity of ovomucoid and ovalbumin, which are allergy inducing factors existing inside an egg, has excellent solubility, and excellent sensual quality.

Description

technical field [0001] The invention relates to a method for producing lactic acid fermented eggs which reduces the antigenicity of egg protein and improves the sensory quality by adding sodium citrate, heat treatment and lactic acid bacteria fermentation. Background technique [0002] Food allergy refers to the allergic reaction of the immune system to specific substances in food that enters the human body in the form of meals, resulting in various symptoms, including general symptoms such as asthma, herpes with itching, fever, and allergic liver disease. There are many cases of digestive system disorders such as neurosis represented by flaccid syndrome, diarrhea, abdominal pain, and vomiting. [0003] There are a small number of people with food allergy symptoms, but some may be life-threatening due to allergic food. There are 150 million people in the world (6-7 million in the United States, 2.5% of the population in developing countries, South Korea 5% to 38%) are suffe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30A23L15/00
CPCC12N1/20A23L1/3212A23L1/3014A23L1/3208A23L33/135A23L15/25A23L15/30
Inventor 柳益钟
Owner 柳益钟
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