Hydrolysed egg proteins

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

 

The technical field to which the invention relates.

The present invention relates to a method of reducing the allergenicity of egg whites.

The level of technology

Food allergies, of which the most common is allergic to cow's milk, caused in most cases, the response to dietary proteins. In the first years of life, the immune system is still in development and may not be able to recognize and be tolerant of such food proteins. The result is that the child or young animal refers to a food protein as a foreign substance and produces him an allergic reaction. Food allergies can affect not only people, but also other mammals, such as dogs and cats.

Usually food Allergy appears only once susceptible baby, child or young animal for the first time faced with the new food. The first food proteins, which tend to have human babies, are at least cow's milk proteins and, as noted above, are allergic to cow's milk is the most common food allergies. It is generally accepted that infants with established Allergy to cow's milk have an increased risk of developing allergies to other food proteins, such as Yai is nye and cereal proteins, but even in infants with successfully developed oral tolerance to cow milk proteins may later develop allergies to other food proteins such as egg and corn protein, when administered in the diet during weaning.

From a dietary point of view, there are two methods of treatment developed allergies: must be either completely avoid foods containing the allergen or food products need to be processed to prevent their allergenic potential, for example, be subjected to hydrolysis. For this latter purpose are made of a mixture of baby food containing highly hydrolyzed cow's milk proteins (peptides consisting of no more than five amino acids).

Were proposed and formulation of mixtures containing less strongly hydrolyzed cow's milk proteins to help reduce the risk of developing allergies to cow's milk, especially in children who are considered at risk (for example, if the child has at least one suffering from allergies family member). Such products are often described as hypoallergenic, a term defined in the European Directive 96/4/EC in relation to milk as containing hydrolysed proteins, allergenicity of which at least 100 times lower allergenicity neitralizovav the s protein. One method for the production of hypoallergenic cow's milk protein is described in US patent No. 5039532.

It was suggested many other ways of reducing the allergenicity of cow's milk protein, in comparison with which other food proteins, frequently causing allergic reactions, such as egg whites, was given relatively little attention. Eggs are an excellent source of proteins of high quality, which are usually about 12 wt.% the edible part of the egg. Eggs can be used not only in their original state, for example, boiled or poached eggs, or, for example, in omelettes, but they are also often used as ingredients in other food products for nutritional and functional purposes. For example, eggs can be used as colorants and binders in such dishes as pasta, and as thickeners and gelling agents in such dishes as puddings, pies with custard and sauces.

However, ovalbumin and egg protein is particularly closely associated with the development of allergies. Actually, considering the fact that Allergy to cow milk proteins usually disappears spontaneously aged between two and five years, whereas Allergy to proteins of the egg disappears, usually slower and may even persist throughout life, the necessity with which igenii allergenicity of egg whites may be even higher, than in reducing the allergenicity of cow's milk protein. Therefore, the present invention is the provision of a method of obtaining hypoallergenic egg whites, as well as new food products containing hydrolyzed egg whites.

Disclosure of inventions

Accordingly, the present invention provides a method for the production of hydrolyzed egg white proteins by enzymatic method, including the first stage of hydrolysis, where the native egg whites are subjected to enzymatic hydrolysis, the first protease, an intermediate stage of heating, which is the hydrolysis product of the first heated to a temperature not exceeding 75°C, the second hydrolytic stage at which the product of the intermediate stage of heating is subjected to enzymatic hydrolysis, the second protease, and the phase of inactivation, which is the product of the second hydrolysis is heated to a temperature between 85 and 90°C and maintained at this temperature for at least 30 minutes.

The present invention additionally extends to the product of egg pasta, containing hydrolyzed egg whites. For example, the product may contain from 50 to 80% flour, from 5 to 15% hydrolyzed whole eggs and 10% water.

Brief description of drawings

Figure 1 shows the residual OVA-specific antigenicity hydrolysates of egg.

is igure 2 shows the reduction of allergenicity in a functional study, stimulation of fat cells.

The implementation of the invention

In this description, the following terms have the following meanings: "degree of hydrolysis" or "DH" of a protein refers to the amount of nitrogen in the unattached NH2groups divided by the total amount of nitrogen (NH - and NH2group), expressed in percentage terms;

"gidrolizovannogo whole egg" means the whole egg, egg whites which are partially gidrolizovannykh;

"hypoallergenic gidrolizovannogo whole egg" means gidrolizovannogo whole egg, which is hydrolysed egg proteins have allergenicity, which is at least 100 times below the allergenicity of non-hydrolyzed egg whites;

"hypoallergenic egg whites" means hydrolysed egg proteins allergenicity of which at least 100 times below the allergenicity of non-hydrolyzed egg whites.

All references to percentages, unless otherwise represented by mass percentage.

First, the protease may be selected from the group consisting of bacterial protease of Bacillus amyloliquefaciens and Bacillus licheniformis and their mixtures, trypsin and Pancreatin.

The second protease may be selected from the group consisting of bacterial Bacillus licheniformis protease, a fungal protease from Aspergillus oryzae, trypsin and Pancreatin.

An example of a bacterial protease of Bacillus amyloliquefaciens enzyme is offered on sale the od trademark of Neutrase® (natresa). Bacterial protease of Bacillus licheniformis referred to as subtilisin, as an example of this enzyme is offered for sale under the trade name Alcalase® (alcalase). Example a mixture of bacterial proteases of Bacillus amyloliquefaciens and Bacillus licheniformis enzyme is a mixture offered for sale under the trademark Protamex® (protonix). An example of a fungal protease from Aspergillus oryzae enzyme is offered for sale under the trademark Flavourzyme® (flavoenzyme). As is well known to specialists in this field, Pancreatin is a mixture of trypsin and chymotrypsin, which can be obtained from the pancreas of pigs, and the trypsin can be obtained inter alia from Pancreatin.

A particularly preferred combination of the first and second protease is a bacterial protease of Bacillus amyloliquefaciens and Bacillus licheniformis as the first protease and fungal protease from Aspergillus oryzae as a second protease. Alternatively, subtilisin can be used as the first and second protease.

The starting material for the method of the invention are native (intact) egg whites in any convenient liquid form. An example of a suitable starting material is pasteurized weight of whole eggs. The method of the invention may further include the step of preheating before the first stage of hydrolysis. Heating can be performed at the tempo is the atur, not exceeding 65°C, and with a duration of from 2 to 15 minutes.

The temperature at which are the first and second stages of hydrolysis, the duration of these stages, and the number of the first and second protease is selected by the person skilled in the art based on the desired degree of hydrolysis of the finished product and known in the field properties of the selected proteases. However, the General rule is that the higher the degree of hydrolysis is required, the stronger the protease(s) is used, the longer the duration of the hydrolysis and the higher concentration used protease. For example, to obtain the hydrolysate with the value of DH between 20 and 25% may apply from 2 to 10% of the enzyme (relative to the mass of the source, intended for hydrolysis of the material) at each stage of hydrolysis, and each stage of hydrolysis will last approximately two hours. A specific combination of enzymes may include the following (using the sole purpose of brevity trade names used as examples of enzymes of bacterial and fungal origin):

Protonix 2%
The first proteaseThe second protease
Protonix 5%Flavoenzyme 5%
Flavoenzyme 2%
Alcalase 10%Alcalase 10%
Alcalase 5%Alcalase 5%
Alcalase 5-10%Protonix 5%
Alcalase 5-10%Flavoenzyme 5%
Neutrase 5-10%Protonix 5%
Neutrase 5-10%Flavoenzyme 5%
Trypsin 1-5%Protonix 5%
Trypsin 1-5%Flavoenzyme 5%
Pancreatin 1-5%Protonix 5%
Pancreatin 1-5%Flavoenzyme 5%

Similarly, the temperature at which are the stages of hydrolysis, is selected depending proteases, since the optimum for enzyme activity temperature is enzyme-specific. Competent guidance on this question shall be submitted by the manufacturer of the enzyme.

In the case of certain protein hydrolysates may be a problem bitter taste, and the authors of the invention on the Lee, some protease, and combinations of protease give very good in this respect the results. For this reason, the combination of bacterial proteases of Bacillus amyloliquefaciens and Bacillus licheniformis as the first protease and fungal protease from Aspergillus oryzae as a second protease are particularly preferred. In addition, it was found that the use of these two enzymes separate addition of a second protease, when between 10 and 60% of the second protease is added during the intermediate stage of heating, and the remainder is added after completion of the intermediate stage of heating, can be obtained hydrolyzate with a particularly good combination of organoleptic properties and reduced allergenicity.

According to the evaluation using the techniques described Fritsché and other (Int. Arch. Aller and Appl I mm, 93, 289-293, 1990)found that hydrolyzed egg protein obtained by the method of the present invention are allergenicity is reduced compared to the native protein eggs at least 100 times. Thus, these hydrolyzed egg whites, and containing gidrolizovannogo whole egg can be described as hypoallergenic.

Hypoallergenic gidrolizovannogo whole egg, obtained in accordance with the method of the present invention is in the form of a homogeneous liquid. It can be used as such or may be high is violated known in this field way such as roller drying, spray drying or lyophilization to obtain a homogeneous powder, which is stable in storage and can be kept until the time of request. When the powder is recovered with water, it again forms a homogeneous liquid.

Gidrolizovannogo whole egg may be used instead of whole eggs in any food product, which traditionally includes whole eggs. For example, gidrolizovannogo whole egg in powder or liquid form may be used instead of whole eggs in these recipes, like baked desserts from English cream pie with custard, crème caramel, biscuits and puddings such as rice pudding. Alternatively gidrolizovannogo whole egg may be used for the preparation of dishes such as omelets and scrambled eggs, after restoring, if necessary, in water. Hypoallergenic gidrolizovannogo whole egg is particularly suitable ingredient for foods intended for infants and young children, in particular for food products, suitable for use in the early stages of weaning baby from the breast. In addition, gidrolizovannogo whole egg may be used instead of whole eggs, traditionally used for making such products.

As noted above, Aller the AI to food proteins are not limited to people, and retrieved using the method of the present invention gidrolizovannogo egg can also be used in the production of food for animals, in particular for animal companions such as dogs and cats. So gidrolizovannogo egg can also be used to replace whole eggs in food products, for example, recently stopped breastfeeding puppies and kittens.

The invention additionally extends to the product of egg pasta, containing hydrolyzed egg whites. For example, the product may contain from 50 to 85% flour, from 5 to 15% hydrolyzed whole eggs and 10-40% water. Preferably, the flour is semolina flour from hard wheat. Gidrolizovannogo whole egg can be obtained by any suitable method, including, but not limited to, the method described above.

The product in the form of pasta can be prepared by mixing with water, hydrolyzed whole eggs in the form of a powder, then mix with the egg and water to the flour and extruding the resulting mixture into the desired form, such as pasta, noodles, shells, spaghetti, etc.

Extruded shapes can bolansirovatsa, covered with oil, be quick frozen, filled into suitable containers and stored in the freezer when, e.g. the measures -25°C until the requirements. A typical composition of the frozen pasta according to the invention can be represented 56.5% semolina flour from hard wheat, 6.2% hydrolyzed whole egg, 34.6% of water and 2.7% sunflower oil.

Alternatively, the extruded shape can bolansirovatsa, covered with oil, filled into suitable containers and cooled, for example, to temperatures from 5 to 7°C. Typical composition chilled pasta according to the invention can be represented by 53.7% semolina flour from hard wheat, 8.9% hydrolyzed whole egg, 34.8% of water and 2.7% sunflower oil.

As another option, extruded forms can be dried using known in the field of technology, to be filled in suitable containers and stored at ambient temperature until the requirements. Typical composition of dried pasta according to the invention can be represented 80.4% semolina flour from hard wheat, 7.6% hydrolyzed whole egg, 12.0% water and 2.75% sunflower oil.

Further, the invention is illustrated by the following examples.

Preparation of egg white hydrolysates

The source material was pasteurized egg mass from celinevoice FT/OVO/0105 R, ABCD S.A., Avicole Bretonne Cecab Distribution (Ploermel, France).

Example 1

30 kg egg mass of whole eggs was heated at 65°C for 10 minutes under stirring at a speed of 250 Rev/min After cooling to 55°C. was added 2% of enzymes Protamex® (party PW2A1006, NOVOZYMES A/S Bagsvaerd, Denmark) and the mixture was maintained at 55°C for 2 hours. After this first stage of hydrolysis was added 1% of enzyme Flavourzyme® 1000 L (party 400904, NOVOZYMES A/S Bagsvaerd, Denmark) and the mixture was heated for 10 min at 75°C. Then the mixture was cooled to 55°C., was added 1% of enzyme Flavourzyme and the mixture was maintained at 55°C for 2 hours. After this second stage of the hydrolysis mixture was heated for 30 minutes at 90°C and then dried by spray drying to obtain a hydrolyzed egg white powder, which was preserved in supporting the fresh condition of the product aluminum package.

Example 2

35 kg egg mass of whole eggs was heated at 65°C for 10 minutes under stirring at a speed of 250 Rev/min After cooling to 55°C was added 5% enzymes Protamex® (party PW2A1006, NOVOZYMES A/S Bagsvaerd, Denmark) and the mixture was maintained at 55°C for 2 hours. After this first stage of hydrolysis was added 1% of enzyme Flavourzyme® 1000 L (party 400904, NOVOZYMES A/S Bagsvaerd, Denmark) and the mixture was heated for 10 min at 75°C. Then the mixture was cooled to 55°C., was added the following % enzyme Flavourzyme and the mixture was maintained at 55°C for 2 hours. After this second stage of the hydrolysis mixture was heated for 30 minutes at 90°C and then dried by spray drying to obtain a hydrolyzed egg white powder, which was preserved in supporting the fresh condition of the product aluminum package.

Example 3

30 kg egg mass of whole eggs was heated at 65°C for 10 minutes under stirring at a speed of 250 Rev/min After cooling to 55°C. was added 10% enzymes Alcalase® 2.4L (party 500357, NOVOZYMES A/S Bagsvaerd, Denmark) and the mixture was maintained at 55°C for 2 hours. After this first stage of the hydrolysis mixture was heated for 10 min at 75°C. Then the mixture was cooled to 55°C, after which it was added 10% enzymes Alcalase and the mixture was maintained at 55°C for 2 hours. After this second stage of the hydrolysis mixture was heated for 30 minutes at 90°C and then dried by spray drying to obtain a hydrolyzed egg white powder, which was preserved in supporting the fresh condition of the product aluminum package.

Total nitrogen in the hydrolysates was determined by the Dumas method (method Carlo Erba). The degree of hydrolysis was measured by the TNBS method according to Adler-Nissen (J. Agric. Food. Chem. 1979 27: 1256-1262). It was found that the hydrolysate of Example 1 has a value of DH 20%, the hydrolyzate of Example 2 - DH in 23% and the hydrolyzate of Example 3 - DH 25%.

Products containing gidrol the organized whole egg

Example 4

Example ingredients for sweet egg pudding containing gidrolizovannogo egg, is as follows:

Ingredient %
Whole milk (fat content of 3.5%)62,0
Water24,3
Sugar5,5
Hypoallergenic egg powder2,5
Corn starch3,0
Manioc starch2,0
Vanilla flavoring0,7

This pudding can be prepared by any known in this field the appropriate way.

Example 5

Example ingredients for spicy egg pudding containing gidrolizovannogo egg, is as follows:

Ingredient %
Whole milk (fat content of 3.5%)62,0
Watera 21.5
Frozen carrot cubes10,0
Hypoallergenic egg powder1,5
Corn starch3,0
Manioc starch2,0

This pudding can be prepared by any known in this field the appropriate way.

Example 6

Example ingredients for egg pasta, containing gidrolizovannogo egg, is as follows:

Ingredient %
Krupchatka from durum wheat72
Water22
Hypoallergenic egg powder6

Such pasta can be prepared by any known in this field the appropriate way.

Residual antigenicity egg hydrolysates

The residual antigenicity of egg white albumin (OVA) in hydrolysates of Examples 1, 2 and 3 was determined by inhibition with polyclonal rabbit anticorodal with antibodies to OVA protein using enzyme-linked immunosorbent assay (ELISA). Lou is key plates for micrometrology were covered with 100 μl of OVA solution concentration of 50 μg/ml in carbonate-bicarbonate buffer and was maintained for 24 hours at 4°C. Plates were washed four times in PBS-Tween buffer and Unallocated sites were backed up by adding to each well 200 μl of fish gelatin (0.5% in PBS-Tween). The plate was maintained for 1 hour at room temperature (RT) and again 4 times were washed in PBS-Tween.

In a separate test tubes for 1 hour at room temperature were treated with 1 part of standard drug OVA or sample for testing with 1 part of the rabbit antibodies to OVA protein (dilution 1:20000). After incubation 100 ál of this inhibitory mixture was added to the above is covered and clogged the hole and was aged for 2 hours at room temperature. Plates were washed four times in PBS-Tween. Then was added goat anti-rabbit peroxidase labeled conjugate (0.1 ml of a solution with a dilution 1:2000), the plate was maintained for 1 hour at room temperature and were washed 4 times in PBS-Tween. Added chromogenic substrate (0.1 ml o-phenylenediamine). After incubation for 15 minutes using an ELISA spectrophotometer to read the tablets was determined by optical density at 492 nm.

The results are shown in Figure 1, which shows that OVA-specific antigenicity of hydrolysates of Examples 1-3 as compared with intact protein eggs was reduced by more than 10,000 times.

The residual allergenicity of egg hydrolysates

To determine the Oia IgE-dependent allergic reactions to antigenic molecules (OVA) was performed in vitro functional study of the allocation of tritium-labeled serotonin from sensitized mast cells in rats according to a previously described in the literature (Fritsché and other J. Allergy Clin. Immunol, No. 2, vol 100, str-273). In short, the fat cells were obtained from normal rats Sprague-Dole peritoneal washings in the modified Dulbecco environment Needle containing 10% fetal calf serum. Cells were washed in this environment and was kept over night at 4°C. After two washes in phosphate-HEPES-fish-gelatin buffer (PHG) with pH 7.0 cell re-suspendibility in the same buffer at a concentration of 5×105cells in 1 ml and was diluted with one volume of rich IgE antibodies to OVA rat serum containing 5 µci/ml3H-serotonin. After incubation for 2 hours at 37°C. the cells then were washed three times in PHG and re-suspendibility in the PHG at a concentration of 2.5×105cells in 1 ml of Sensitized mast cells were distributed on the plates microtitration (0.1 ml in each well) and was mixed with 0.05 ml of serial dilutions hydrolyzed egg protein, obtained according to Example 2 (1/10 ranging from 10 mg/ml). The mixture was maintained for 60 minutes at 37°C and centrifugals. An aliquot (0.05 ml) of the supernatant was mixed with 2 ml of scintillation fluid and using a β counter-radiation Packard company measured the emission of3H.

The results are shown in Figure 2, which shows that gidrolizovannogo egg had greatly reduced allergenicity (25 m the g OVA/g protein equivalents) and that this low value was lost when the inclusion of hydrolyzed egg dessert-type pie with fruit.

1. Method for the production of hydrolyzed by enzymatic whole egg proteins, including preheating native of whole egg protein at a temperature not exceeding 65°C, and during the time from 2 to 15 min; the first stage of hydrolysis, where native of whole egg protein is subjected to enzymatic hydrolysis, the first protease which is selected from the group consisting of bacterial protease of Bacillus amyloliquefaciens and Bacillus licheniformis, and mixtures thereof, trypsin and Pancreatin; an intermediate stage of heating, which is the hydrolysis product of the first heated to a temperature not exceeding 75°C; the second stage hydrolysis, which product the intermediate stage of heating is subjected to enzymatic hydrolysis, the second protease which is selected from the group consisting of bacterial Bacillus licheniformis protease, a fungal protease from Aspergillus oryzae, trypsin and Pancreatin and phase of inactivation, which is the product of the second hydrolysis is heated to a temperature of 85-90°C and maintained at this temperature for at least 30 min

2. The method according to claim 1, in which the protease is a mixture of bacterial proteases of Bacillus amyloliquefaciens and Bacillus licheniformis, a second protease is a fungal protease from Aspergillus oryzae.

3. The method according to claim 2, in which from 10 to 60% fungal protease from Aspergillus oryzae is added during the intermediate stage of heating, and the remainder of the fungus is new protease of Aspergillus oryzae add after completion of the intermediate stage of heating.



 

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The invention relates to food industry, namely the production of functional food additives on the basis of products of processing of eggs

FIELD: food industry.

SUBSTANCE: invention is related to poultry-processing industry. The method envisages separation of egg albumen from yolk, stirring albuminous mass, addition of an acid, heat treatment of the albuminous mixture and pasterurisation of the albumen product. The acid is represented by citric, lactic or malic acid or a mixture of these acids in an amount of 1.0 - 6.0% (by weight) in the form of a 5% water solution till the albuminous mixture pH is 4.5-6.1. Heat treatment of the albuminous mixture is implemented during 1-3 minutes till temperature is 60-70°C; then one separates the liquid phase. Then the coagulate is pasteurised at a temperature of 80-90°C during 10-20 minutes.

EFFECT: invention allows to preserve native properties of egg albumen and enhance the product quality.

1 tbl

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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The food composition for usage in food products for phenylketonuric children includes a dry egg product - 5-30 wt % in terms of dry substance and swelling maize starch - 70-95 wt % in terms of dry substance.

EFFECT: introduction of the food composition with an egg protein product into dishes recipes enhances the product nutritious value, has an immune-stimulating effect, allows to dose phenylalanine in alimentation of phenylketonuric children.

2 cl, 2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The product contains whey proteins -15÷20, egg protein - 10÷12, dry beestings - 4÷7, L-glutamine amino acid -1÷5, fructose - 6÷10, vegetal food fibres complex represented by a mixture of gum arabic and fructooligosaccharides taken at a weight ratio of (30-70):(70-30) 1÷5, creatine monohydrate - 3÷5, vitamin premix - 0.12÷0.15, mineral premix - 2.02÷2.05, flavouring additives - 0.48÷0.62 and maltodextrin - up to 100. The ratio of initial components is expressed in terms of wt %.

EFFECT: invention allows to manufacture a product with enhanced nutritive value, intensified anticatabolic, immunomodulating, detoxification and lipid-mobilising properties.

4 cl, 3 ex

FIELD: medicine.

SUBSTANCE: invention relates to a preparation containing fertilised eggs, a method of its preparation and application. Preparation of eggs includes a mixture of yolk and protein extracted from fertilised eggs, incubated for a period of time from 18 to 36 hours. Said mixture of yolk and protein is characterised by such ratio, in compliance with which protein content is equal to 2 vol% to 40 vol%. Method for producing preparation of eggs involves incubation of fertilised eggs for a period of time from 18 hours to 36 hours; selection of certain amount of yolk and a certain amount of protein from incubated fertilised eggs obtained at previous step, in such proportion that protein quantity ranges from 2 vol% to 40 vol% of volume of yolk; homogenised yolk and protein and sharp cooling of preparation of eggs. Invention also discloses a functional food product, a dietary supplement, pharmaceutical, veterinary and cosmetic composition containing said preparation of eggs. Disclosed is use of said preparation of eggs as a cosmetic agent for skin care, as well as hair or fur. Also disclosed is use of preparation of eggs for preparing a drug for treating acute or chronic pain in case of conditions associated with pain; for treating degenerative diseases and conditions associated with inflammation.

EFFECT: invention enables to obtain a preparation of eggs with high regenerative, analgesic and anti-inflammatory properties.

19 cl, 12 dwg, 11 ex

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