HYDROLYSED EGG PROTEINS

摘要

This invention relates to a process for the production of enzymatically h ydrolysed egg proteins comprising a first hydrolysis step in which intact eg g proteins are subjected to enzymatic hydrolysis by a first protease, an int ermediate heating step in which the product of the first hydrolysis is heate d to a temperature not exceeding 75°C, a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolys is by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90°C and mainta ined at this temperature for at least 30 minutes. The invention extends to a n egg pasta product containing hydrolysed whole egg.