Frozen concentrated liquid whole egg and method of making same

A method of making a concentrated liquid whole egg, the method comprising:

• preheating the liquid egg before or after pasteurization to a temperature of at least 100° F. to provide a preheated liquid egg;
• evaporating water from the preheated liquid whole egg by passing a film of the preheated liquid whole egg over a heated surface to heat the liquid whole egg for a time and temperature which are effective for removing water from the liquid whole egg to provide a non-coagulated concentrated egg such that the concentrated egg will have from about from about 33% to about 49 weight percent solids, from about 51 to about 67 weight percent water, the temperature difference between the egg and heated surface not more than 6° F., the water in the preheated liquid whole egg being evaporated in more than one stage of heating, each stage resulting in a concentrated egg with an increased solids content;
• and
• pasteurizing the concentrated liquid whole egg to provide a pasteurized concentrated liquid whole egg having less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.

A method of making a concentrated liquid whole egg, the method comprising:

• preheating liquid whole egg to a temperature of at least 100° F. to provide a preheated liquid whole egg;
• evaporating water from the preheated liquid whole egg by passing a film of the preheated liquid whole egg over a heated surface to heat the liquid whole egg for a time and temperature which are effective for removing water from the liquid whole egg to provide a non-coagulated concentrated egg having a mean particle size form about 2.75 to about 11 microns such that the concentrated egg will have from about from about 33% to about 49 weight percent solids, from about 51 to about 67 weight percent water, and a viscosity at about 40° F. of from 1,000 to 5,000 cps to provide a concentrated liquid egg, the temperature difference between the egg and heated surface not more than 6° F., the water in the preheated liquid whole egg being evaporated in more than one stage of heating, each heating stage resulting in a concentrated egg with an increased solids content, and each heating stage heating the egg to a temperature that is higher than the previous heating stage;
• and
• pasteurizing the concentrated liquid whole egg to provide a concentrated liquid whole egg having less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.

A method of making a frozen concentrated liquid whole egg, the method comprising:

• preheating the liquid whole egg to a temperature of at least 100° F. to provide a preheated liquid whole egg;
• heating the preheated liquid egg for a time and temperature which are effective for not coagulating the egg and which are effective for removing water from the liquid whole egg such that the egg will be concentrated from about 1.5 to about 2.1 times to provide a non-coagulated concentrated liquid whole egg having a mean particle size of from 2.75 to 11 microns, the water in the preheated liquid whole egg being evaporated in more than one stage of heating, each stage resulting in a concentrated egg with increased solids content;
• pasteurizing the concentrated liquid whole egg for a time and temperature effective for providing a pasteurized concentrated liquid whole egg with less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria;
• and
• freezing the pasteurized concentrated liquid whole egg to provide the frozen concentrate liquid whole egg, the frozen concentrated liquid whole egg having not more than about 67 weight percent water, from about 33% to about 49 weight percent solids and a viscosity at about 40° F. after thawing of from about 1,000 to about 5000 cps.

A method of making a frozen concentrated liquid whole egg, the method comprising:

• preheating the liquid egg to a temperature of at least 100° F. to provide a preheated liquid egg;
• evaporating water from the preheated liquid whole egg by passing a film of the preheated liquid whole egg over a heated surface to heat the liquid whole egg for a time and temperature which are effective for removing water from the liquid whole egg to provide a non-coagulated concentrated egg having from about from about 33% to about 49 weight percent solids, from about 51 to about 67 weight percent water, the temperature difference between the egg and heated surface not more than 6° F., the water in the preheated liquid whole egg being evaporated in more than one heating stage, each heating stage resulting in a concentrated egg with an increased solids content, and each heating stage heating the egg to a temperature that is higher than the previous heating stage;
• pasteurizing the concentrated liquid whole egg for a time and temperature effective for providing a pasteurized concentrated liquid whole egg;
• and
• freezing the pasteurized concentrated liquid egg to provide the frozen concentrate liquid whole egg, the frozen concentrated liquid whole egg having not more than about 67 weight percent water, from about 33% to about 49 weight percent solids and a viscosity at about 40° F. after thawing of from about 1,000 to about 5000 cps.