Patent ID: 8062862

Claim:
A process for the production of enzymatically hydrolysed egg proteins, the process comprising enzymatically hydrolyzing intact egg proteins using a first protease in a first hydrolysis step to produce a hydrolyzed product, wherein the first protease is a mixture of bacterial proteases from Bacillus amyloliquefaciens and Bacillus licheniformis , heating the hydrolyzed product to a temperature not exceeding 75° C. in an intermediate heating step to produce a heated hydrolyzed product, enzymatically hydrolyzing the heated hydrolyzed product using a second protease comprising a fungal protease from Aspergillus oryzae in a second hydrolysis step to produce a final hydrolyzed product, wherein from 10 to 60% of the fungal protease from Aspergillus oryzae is added during the intermediate heating step and the remainder of the fungal protease from Aspergillus oryzae is added after completion of the intermediate heating step, and inactivating the final hydrolyzed product by heating the final hydrolyzed product to a temperature between 85 and 90° C. for at least 30 minutes.