Method and device for treating eggs in shells
AssigneeKOBIL Systems GmbH
InventorIsmail Koyun
Life of this patent
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Abstract
The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds.
Claims19
A method of treating eggs in shells comprising the following steps, wherein the steps in which the eggs in shells are heated are conducted in a liquid, gaseous or vaporous medium:
- preheating the eggs in shells to approximately 60° C. at a positive pressure that is at least approximately 0.4 bar over atmospheric pressure;
- then, after said preheating, shocking the eggs in shells by cooling the eggs in shells at 4 to 5° C. for a duration of 1 to 5 minutes;
- then, after said shocking, pasteurizing the eggs in shells by heating the eggs in shells at 70 to 75° C. for 10 to 20 seconds;
- then, after said pasteurizing, subjecting the eggs in shells to ultra-high temperature processing by heating the eggs in shells at 140 to 145° C. for not more than 5 seconds;
- and
- then, after said subjecting, shocking the eggs in shells by cooling the eggs in shells at 4 to 5° C.
A method of treating eggs in shells comprising the following steps, wherein the steps in which the eggs in shells are heated are conducted in a liquid, gaseous or vaporous medium:
- preheating the eggs in shells to approximately 60° C. at a positive pressure that is least approximately 0.4 bar over atmospheric pressure;
- then, after said preheating, shocking the eggs in shells by cooling the eggs in shells at 4 to 5° C. for a duration of 2 minutes;
- then, after said shocking, pasteurizing the eggs in shells by heating the eggs in shells at 70 to 75° C. for 10 to 20 seconds;
- then, after said pasteurizing, subjecting the eggs in shells to ultra-high temperature processing by heating the eggs in shells at 140 to 145° C. for not more than 5 seconds;
- and
- then, after said subjecting, shocking the eggs in shells by cooling the eggs in shells at 4 to 5° C.
Dependencies are inferred from the claim text.