Method for the ultrapasteurization of liquid whole egg products
AssigneeNorth Carolina State University
InventorsKenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
Life of this patent
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Abstract
Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
Claims6
A method of making a packaged liquid whole egg product characterized by a preselected refrigerated shelf life of about four weeks to about 36 weeks, comprising passing the liquid whole egg product as a continuous stream through a pasteurizing apparatus, during which the liquid whole egg product is heated by contacting said liquid whole egg product to a heated surface for a predetermined time and to a predetermined temperature while at least periodically subjecting said continuous stream of liquid whole egg product to turbulence, wherein the liquid while egg product is heated for a predetermined time and to a predetermined temperature insufficient to cause more than a 5% soluble protein loss from said product, wherein the total thermal treatment received by the liquid whole egg product is described by an equivalent temperature and an equivalent time defining a point above the 5% SPL (BATCH) line of FIG. 3, and wherein said predetermined temperature and said predetermined time are chosen to impart said preselected shelf life to said liquid whole egg product, followed by aseptically packaging the liquid whole egg product.
A method of making a packaged liquid whole egg product characterized by a preselected refrigerated shelf life of about four weeks to about 36 weeks, comprising passing the liquid whole egg product as a continuous stream through a pasteurizing apparatus, during which the liquid whole egg product is
- (a) heated by contacting said liquid whole egg product to a heated surface for a time sufficient to raise said liquid whole egg product to a predetermined holding temperature while at least periodically subjecting said continuous stream of liquid whole egg product to turbulence, then
- (b) maintained at said preselected holding temperature for a predetermined holding time, wherein said holding temperature and holding time are selected to cause a soluble protein loss of not more than 5% from said product, and wherein said holding temperature and holding time are selected to impart said preselected shelf life to said liquid whole egg product, and then
- (c) cooled, wherein the total thermal treatment received by the liquid whole egg product is described by an equivalent temperature and an equivalent time defining a point above the 5% SPL (BATCH) line of FIG. 3, followed by
- (d) aseptically packaging the liquid whole egg product.
Dependencies are inferred from the claim text.