Method for treating a liquid egg product
AssigneesCutler Egg Products, Inc., Den Hollander Engineering B.V.
InventorsJoel Cutler, Adriaan Gerrit Den Hollander, Albert Jacobus Ros
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Abstract
A method for treating a liquid egg product containing egg white and/or egg yolk in order to obtain an extended shelf life. The egg product is subjected to a pasteurization treatment, whereby the egg product is maintained at a temperature of about 60.degree. C. or more for some time. The egg product is also briefly heated to a temperature of about 78.degree. C. or more. Cooling then takes place with a quick temperature decrease.
Claims32
A method for treating a liquid egg product containing egg white, egg yolk or a mixture thereof, comprising the steps of:
- steam heating said liquid egg product at a temperature of 78.degree. C. or higher for about 1.5 seconds or less,
- cooling the liquid egg product after said heat treating step over a range of more than 30.degree. C. in 0.5 second or less;
- and
- thereafter pasteurizing the liquid egg product, wherein the liquid egg product is maintained at a temperature of about 60.degree. C. or more for a time sufficient to pasteurize the liquid egg product.
A method for treating a liquid egg product containing egg white, egg yolk or a mixture thereof, comprising:
- steam heating said liquid egg product at a temperature of 79.degree. C. or higher for about 1.5 seconds or less;
- flash cooling the steam heated liquid egg product over a range of more than 30.degree. C. in 0.5 second or less;
- and
- pasteurizing the flash cooled liquid egg product, wherein said liquid egg product is maintained at a temperature of about 60.degree. C. or more for a time sufficient to pasteurize said liquid egg product.
In a method of treating a liquid egg product containing egg white, egg yolk or a mixture thereof by pasteurizing, the improvement comprising, prior to pasteurizing said liquid egg product, steam heating said liquid egg product at a temperature of 78.degree. C. or higher for about 1.5 seconds or less, and, subsequent to said steam heating and prior to said pasteurizing, flash cooling the steam heated liquid egg product over a range of more than 30.degree. C. in 0.5 second or less.
Dependencies are inferred from the claim text.