Highly emulsifiable albumen hydrolysate

Abstract

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.

1 . 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. 
     
     
         2 . The albumen hydrolysate according to  claim 1 , wherein the protease is a protease extracted from a microorganism belonging to the genus  Bacillus  or  Aspergillus.    
     
     
         3 . The albumen hydrolysate according to  claim 2 , wherein the microorganism belonging to the genus  Bacillus  is  Bacillus stearothermophilus.    
     
     
         4 . The albumen hydrolysate according to  claim 2 , wherein the microorganism belonging to the genus  Aspergillus  is  Aspergillus oryzae.    
     
     
         5 . The albumen hydrolysate according to  claim 1 , wherein the absorbance (500 nm), when the albumen hydrolysate is emulsified with an equal amount of an oil and the emulsified liquids immediately after the emulsification and after the elapse of one hour are diluted to 200 times with a 0.1% SDS liquid, is 0.1 or more. 
     
     
         6 . An emulsifier comprising the albumen hydrolysate according to  claim 1  as an active ingredient. 
     
     
         7 . An emulsion stabilizer comprising the albumen hydrolysate according to  claim 1  as an active ingredient. 
     
     
         8 . A processed food comprising the albumen hydrolysate according to  claim 1 . 
     
     
         9 . A process for producing an albumen hydrolysate, comprising the step of hydrolyzing albumen with a protease at 45° C. to 70° C. and a pH of 6 to 9 for 0.5 hours to 2 hours. 
     
     
         10 . The process for producing an albumen hydrolysate according to  claim 9 , further comprising the step of heating the hydrolyzed albumen at 75° C. to 100° C. for 5 minutes to 30 minutes.