Albumen hydrolysate and method for producing same

A manufacturing method and technology of clear water, applied in food science, food preparation, animal protein processing and other directions, can solve the problem of inability to reduce the sulfur smell of egg white, and achieve the effect of reducing the amount of hydrogen sulfide and expanding the demand

Inactive Publication Date: 2013-07-17
Q P CORP
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  • Abstract
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Problems solved by technology

However, although this method can suppress the generation of bad flavor of milk protein hydrolyzate, it cannot reduce the characteristic sulfur smell of egg white

Method used

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  • Albumen hydrolysate and method for producing same

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Embodiment 1

[0072] The diluted egg white solution obtained by diluting 1 part of raw egg white with an equal amount of water was adjusted to pH 10.5 with an aqueous sodium hydroxide solution, and then heated at 70° C. for 30 minutes to perform pretreatment. After the pretreated egg white dilution was adjusted to pH 7.0 with hydrochloric acid aqueous solution, 2,000 units of neutral protease (Sumizyme FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added, and hydrolysis was performed at 40°C for 6 hours. Next, protease inactivation treatment was performed by heating at 90° C. for 15 minutes to obtain the egg white hydrolyzate of the present invention. Moreover, the soluble egg white hydrolyzate of this invention was obtained by filtering the obtained egg white hydrolyzate, and removing the insoluble matter.

[0073] The obtained egg white hydrolyzate and soluble egg white hydrolyzate were consumed, and as a result, the sulfur odor was sufficiently reduced.

[0074] The av...

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Abstract

Provided is an albumen hydrolysate having a reduced sulfurous odor inherent to albumen, and a method for producing the same. An albumen hydrolysate having a small hydrogen sulfide content and a reduced sulfurous odor can be obtained by a production method which comprises: a pretreatment step for thermally treating a diluted albumen solution, said diluted albumen solution having been prepared by diluting one part of liquid albumen with 0.4-3 parts of water, under conditions of pH 9-12 at 55-90 DEG C to denature the albumen; and a step for hydrolyzing the denatured albumen with a protease.

Description

technical field [0001] The present invention relates to an egg white hydrolyzate in which the characteristic sulfur odor of egg white is reduced and a method for producing the egg white hydrolyzate. The production method includes a pretreatment process of heating and denaturing egg white dilution liquid under alkaline conditions and hydrolyzing with protease Processing procedure. Background technique [0002] Egg white is a high-quality protein that has a good balance of amino acids and is efficiently used in the body. As dried egg white and raw egg white, it is blended in many health foods for the purpose of adjusting nutritional components, etc. In addition, egg white hydrolyzate obtained by hydrolyzing egg white by protease treatment may exhibit functions that cannot be obtained from egg white as a raw material, and conventionally, effective use of egg white hydrolyzate has been continuously studied. [0003] For example, a highly unsaturated fatty acid-containing oil an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00A23L5/20
CPCA23V2002/00A23L1/3208A23J3/04A23L15/25A23L27/84A23V2250/5428A23L5/20A23L15/00
Inventor 渡部耕平山崎太郎
Owner Q P CORP
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