MODIFIED EGG LIQUID

PROBLEM TO BE SOLVED: To obtain a modified egg liquid which does not require the deactivation of an enzyme, maintains the functional characteristics of the egg, such as the thermal gelation property, and is useful for foods, cosmetics, medicines and the like, by treating the egg liquid with an immob...

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Bibliographische Detailangaben
Hauptverfasser:	KOIDE MOTONORI, HIRANO KAZUHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a modified egg liquid which does not require the deactivation of an enzyme, maintains the functional characteristics of the egg, such as the thermal gelation property, and is useful for foods, cosmetics, medicines and the like, by treating the egg liquid with an immobilized enzyme. SOLUTION: This modified egg liquid is obtained by treating an egg liquid, for example, having a solid content of 5 to 60%, preferably 10 to 50%, more preferably 30 to 50%, with one or more kinds of enzymes such as proteases, for example, proteases or peptidases for hydrolyzing proteins, or lipolytic enzymes, for example, lipases or phospholipase for lipolytic reactions, which are immobilized on an ion exchange resin or a solid material with a modifying reagent. The modified egg liquid maintains the functional characteristics of the egg liquid, and is preferably used for preparing foods, cosmetics or medicines which contain the modified egg liquid.