Method of producing extended refrigerated shelf life bakeable liquid egg
AssigneePapetti's Hygrade Egg Products Inc.
InventorStephen T. Papetti
Life of this patent
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Abstract
The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.
Claims17
A method of pasteurizing liquid egg comprising the steps of heating liquid egg to a first temperature by contacting said liquid egg with a heated surface, and maintaining said liquid egg at said first temperature for a first period sufficient to pasteurize said liquid egg;
- and then heating said liquid egg to a second temperature which is higher than said first temperature by contacting said liquid egg with a heated surface, and maintaining said liquid egg at said second temperature for a second period which is less than said first period and which second period and second temperature are sufficient to cause additional microbial kill, to provide an extended refrigerated shelf life while retaining baking functionality, said second period being from about 2 seconds to about 2 minutes.
A method of pasteurizing liquid whole egg comprising the steps of:
- adding to refrigerated liquid whole egg an amount of hydrogen peroxide effective to aid in pasteurization;
- preheating said liquid whole egg to a temperature of between about 100.degree. F. and about 135.degree. F.;
- heating said liquid egg to a first temperature of between about 140.degree. F. and bout 149.20 F. by contacting said liquid egg with a heated surface;
- homogenizing said heated liquid whole egg;
- holding said heated liquid whole egg at said first temperature for a first period of between about 3 minutes and about 5 minutes;
- cooling said liquid whole egg to a temperature of between about 30.degree. F. and about 45.degree. F.;
- re-preheating said liquid whole egg to a temperature of between about 100.degree. F. and about 139.degree. F.;
- reheating said liquid whole egg to a second temperature of between about 150.degree. F. and about 159.degree. F. by contacting said liquid whole egg with a heated surface;
- re-homogenizing said reheated liquid whole egg;
- re-holding said liquid whole egg at a said temperature for a second period of between about 2 seconds and about 2 minutes;
- and
- re-cooling said liquid whole egg to a temperature of between about 30.degree. F. and about 45.degree. F.
A method of pasteurizing liquid whole egg comprising the steps of:
- adding to refrigerated liquid whole egg an mount of hydrogen peroxide effective to aid in pasteurization;
- preheating said liquid whole egg to a temperature of between about 100.degree. F. and about 135.degree. F.;
- heating said liquid whole egg to a first temperature of between about 140.degree. F. and about 149.degree. F. by contacting said liquid egg with a heated surface;
- homogenizing said heated liquid whole egg;
- holding said heated liquid whole egg at said first temperature for a first period of between about 3 minutes and about 5 minutes;
- reheating said liquid whole egg to a second temperature of between about 150.degree. F. and about 159.degree. F. by contacting said liquid egg with a heated surface;
- re-holding said liquid whole egg at a said temperature for a second period of between about 2 seconds and about 2 minutes;
- and
- cooling said liquid whole egg to a temperature of between about 30.degree. F. and about 45.degree. F.
Dependencies are inferred from the claim text.