FIELD: food industry.
SUBSTANCE: method involves preliminary heating of native whole egg proteins at a temperature no more than 65°C during 2 - 15 minutes. The first stage of hydrolysis is performed using the first protease chosen from the group containing Bacillus amyloliquefaciens and Bacillus licheniformis bacterial proteases and their mixtures, trypsin and pancreatin. One performs an intermediate heating stage whereat the first hydrolysis product is heated up to a temperature no more than 75°C. The second stage of hydrolysis is performed using the second protease chosen from the group containing Bacillus licheniformis bacterial proteases, Aspergillus oryzae fungous proteases, trypsin and pancreatin and one proceeds with an inactivation stage whereat the second hydrolysis product is heated up to 85-90°C and maintained at this temperature during 30 minutes. Optionally Aspergillus oryzae fungous protease may be added in an amount of 10 - 60% during the intermediate heating stage; the Aspergillus oryzae fungous protease remainder is added after the intermediate heating stage.
EFFECT: invention allows to manufacture hypoallergenic proteins of whole egg.
3 cl, 2 dwg, 6 ex
