Method for pasteurizing liquid whole egg products
AssigneeNorth Carolina State University
InventorsKenneth R. Swartzel, Hershell R. Ball, Jr.
Life of this patent
Estimating the term…
Abstract
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.
Claims18
A method of pasteurizing a liquid whole egg product in a continuous flow apparatus, said method comprising the steps of:
- (a) providing an egg yolk product stream and an egg white product stream;
- (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream;
- and then
- (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having a second predetermined temperature;
- said second predetermined temperature being the result of recombining the egg yolk product stream and the egg white product stream.
A method of ultrapasteurizing a liquid whole egg product in a continuous flow apparatus, said method comprising the steps of:
- (a) separating raw egg into an egg yolk product stream and an egg white product stream;
- (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream;
- (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having a second predetermined temperature;
- said second predetermined temperature being the result of recombining the egg yolk product stream and the egg white product stream
- (d) holding the whole egg product stream at said second predetermined temperature for a time at least sufficient to cause the total thermal treatment received by the liquid whole egg product during the processes to be capable of pasteurizing the liquid whole egg product;
- and then
- (e) aseptically packaging the whole egg product stream to provide an aseptically packaged, liquid whole egg product.
Dependencies are inferred from the claim text.