Egg pasteurization
AssigneeNabisco, Inc.
InventorsAlexander S. Cascione, Harold Rapp
Life of this patent
Estimating the term…
Abstract
Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.
Claims18
A process for pasteurizing liquid egg comprising:
- adding a coagulation suppressing composition selected from the group consisting of polyvalent metal compounds, organosulfur compounds and mixtures of these to the liquid egg and adjusting the pH as necessary to a value within the range of from 7.5 to 8.5, for heat processing stability;
- adding hydrogen peroxide to the liquid egg in an amount of at least 30 parts per million;
- holding the liquid egg at a temperature of at least 58.degree. C. for a time effective to reduce the population of viable organisms sufficiently to obtain an at least 9D reduction in the count of viable Salmonella organisms and to obtain stability for at least two weeks storage at refrigerator temperature without adversely affecting the liquid character of the egg;
- contacting the liquid egg with catalase in an amount and for a time effective to convert hydrogen peroxide to water and diatomic oxygen;
- and
- removing oxygen released by reaction of the catalase with the hydrogen peroxide.
In a process for preparing a pasteurized liquid egg product by heating a liquid egg composition to a pasteurization temperature and holding the composition at that temperature for a time period effective to reduce the population of viable microorganisms, the improvement comprising:
- adding a coagulation suppressing composition selected from the group consisting of polyvalent metal compounds, organosulfur compounds and mixtures of these, to the liquid egg, adjusting the pH as necessary to within the range of from 6.5 to 9.0 to maintain heat stability of the egg white during heat processing to reduce the population of viable microorganisms, heating to a pasteurization temperature of at least 58.degree. C. and homogenizing the resulting liquid egg composition;
- then, mixing hydrogen peroxide with the liquid egg composition prior to holding the composition at the pasteurization temperature;
- heating the egg composition to a pasteurization temperature of at least 58.degree. C. and holding the composition about that temperature for a time period effective to obtain an at least 9D reduction in the count of viable Salmonella organisms and to obtain stability for at least two weeks storage at 4.degree. C.;
- following the holding time period, cooling the egg composition to a temperature in the range for effective catalase action and mixing catalase into the composition;
- permitting sufficient time for substantially all of the hydrogen peroxide to be reduced to water and diatomic oxygen;
- and
- subjecting the composition to vacuum to remove oxygen.
A process for pasteurizing liquid egg comprising:
- adding at least one coagulation suppressing compound selected from the group consisting of polyvalent metal compounds and organosulfur compounds, and adjusting the pH as necessary to within the range of from 6.5 to 9.0 for heat processing stability;
- heating to a temperature of at least 54.degree. C. and homogenizing the resulting heated liquid egg composition;
- following homogenization, mixing hydrogen peroxide with the liquid egg composition;
- holding the liquid egg composition containing the hydrogen peroxide at a temperature of at least 58.degree. C. for a time period effective to reduce the population of viable organisms sufficiently to obtain an at least 9D reduction in the count of Salmonella organisms and the count of spoilage-causing microbes sufficiently to provide at least two weeks storage at refrigerator temperature when packaged in sealed containers under aseptic conditions;
- following the holding time period, cooling to a temperature in the range for effective catalase action and mixing catalase into the composition;
- permitting sufficient time for substantially all of the hydrogen peroxide to be reduced to water and diatomic oxygen;
- and
- subjecting the composition to in-line vacuum to remove oxygen after from 0.5 to 5 minutes following the addition of catalase.
Dependencies are inferred from the claim text.