Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby
AssigneeSpecialty Foods Investement Company
InventorFrank Huang
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Abstract
A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162.degree. F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25.degree. F. to 40.degree. F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.
Claims30
A method of treating a substantially cholesterol-free egg white product to improve its refrigerated shelf life which comprises heating said egg white product to a temperature of from approximately 150.degree. F. to approximately 162.degree. F., said heating occurring while said egg white product is transported through a heat exchanger at a velocity sufficient to create turbulent flow of said egg white product, holding said egg white product for from 45 to 60 seconds at said temperature and immediately thereafter cooling said egg white product to a temperature of from 25.degree.-40.degree. F. in as short a period of time as is possible, whereby the growth of micro-organisms that survive the thermal treatment is discouraged so as to obtain the maximum shelf life of the finished product.
A substantially cholesterol-free egg white product with an extended refrigerated shelf life prepared by treating an egg white product by heating said egg white product to a temperature of from approximately 150.degree. F. to approximately 162.degree. F., said heating occurring while said egg white product is transported through a heat exchanger at a velocity sufficient to create turbulent flow of said egg white product, holding said egg white product for from 45 to 60 seconds at said temperature and immediately thereafter cooling said egg white product to a temperature of from 25.degree. F.-40.degree. F. in as short a period of time as is possible, whereby the growth of micro-organisms that survive the thermal treatment is discouraged so as to obtain the maximum shelf life of the finished product.
Dependencies are inferred from the claim text.