DE1930782A1 - Pasteurization process for egg products - Google Patents

Description

J6. June 1969

Our No. 15 609 .---. "

Stauffer Chemical Company New York, N.Y., V.St.A.

Pasteurization process for egg products

The present invention relates to a pasteurization process for egg products, which is characterized by the fact that the egg product is safe for use in terms of food technology Adds alkali metal salt peroxyhydrate and the mixture for a sufficiently long time at pasteurization temperature heated.

There are a number of food / poisoning microorganisms which cause serious problems in the food industry. Among these various corruption-causing The salmonella group has acquired special importance for organisms that can attack food. Salmonellae are paij & gene gram-negative rod-shaped bacteria which just recently returned, as if from literature stating, attention, attracted. A special interest found the reduction of salmonella in egg products. The contents of an egg with an undamaged shell can already contain bacteria caused by infection of the laying hens were done. The outer surface of the egg can be infected by bacteria that are present in the hen’s intestinal tract, come from the nest or other material with which it comes into contact after laying. Bacteria can too

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to get into the egg when it is broken; they can but also penetrate the shell from the outside. the infect invading microorganisms, the Bi and can so be introduced into various egg products * -.

The removal of salmonella by pasteurization of the Egg products have become mandatory under the food laws of many states. For example, according to the In the United States of America existing regulations all egg products are pasteurized without consideration whether it is in frozen, liquid or dried

ψ neter form to hit the market. When pasteurizing egg whites, there are particular problems compared to that of whole eggs or egg yolks. All pasteurization processes for egg white must remain a compromise between the amount of heat that is used to kill Salmonella and the coagulation, the egg proteins, which bring about the functional properties of the egg. Although the natural salmonella content is seldom greater than 100 "per ml of the egg product, the processes known up to now require improvement in terms of reducing undesirable effects on the functional properties or on the complex construction of the systems.

^ Known procedures also lack a lasting one

inhibitory effect after pasteurization. To this day there there are several processes showing acceptable destruction of salmonella in egg products. One of those procedures is described and claimed in U.S. Patent 3,251,697, in which a food-safe acid to lower the pH of the protein from about 9.0 to about 7.0 is added, with an addition of aluminum or other metal ions to stabilize the egg proteins against coagulation takes place at higher temperatures.

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These substances can be added in such an amount that a concentration of 30 parts per million, "so" e.g. aluminum * is obtained in the form of aluminum sulfate can be added to the Siweis's, and $ 0.15 milk The protein can then be acidified at a temperature of around 60 ° C for a period of 3. » Pasteurized for 5 minutes will. This method is supposed to destroy one million added salmonella per ml. However, Ss was in the Practice found that with this procedure the number of Bacteria is relatively high after the treatment, and the aluminum sulfate in the protein causes small ones Particles of precipitated egg protein.

Another method of killing the bacteria in the protein is described in U.S. Patent 2,776,214. In this process, the protein is raised at its normal pH level heated about 38 ° to about 55 ° C for 0.5 to 5 minutes. This is intended to inactivate the catalase present in the protein. Then such an amount of hydrogen peroxide solution is added that a concentration of 0.1 $ Peroxide is obtained in the protein. The Siweiss is then reheated, cooled, and removing the rest Catalase is added to peroxide. This procedure is intended produce essentially sterile albumen. This procedure has a serious technical part because it is proportionate large amount of bacteria the pasteurization process can survive if there are persistent strains of bacteria are present in the protein. '

"It has now been found; that the number of bacteria Salmonellae killed during pasteurization can be increased significantly by adding peroxyhydrates of alkali metal salts of phosphates to the egg products, Incorporated sulfates and carbonates. The amount

+) is obtained ^;

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the alkali metal salt peroxyhydrate that is added can be from 0.05 to 5% by weight of the egg product, effectively increasing the pH of the egg product by at least 0.1 to about 3 units above natural pH. Όγ-S egg product is then pasteurized at a temperature of about 45 ° to about 65 ° C for 0.5 to 5 ^ minutes. Js has been found that by using the A'lkalimetall -. Al is z-Ve roxyhydrate killing salmonella significantly "increased"und'dass addition, the same is provided for the remainder of killing, which is so far unknown t Pci of carrying out the present Invention will be the

^ e received in a conventional manner. As known i.rv, the pH of the protein is approximately 9.0

As alkali metal salt peroxyhydrates, for example \ - ;; rw? r'dGt be? Peroxyhydrates of tetrasodium pyrophosphate, 7ri: sodium orthophosphate, sodium tripolyphosphate, disodium orthophosphate, Tripotassium orthophosphate, dipotassium orthophosphate, rial iumtr ipolypho sphat, tetrapotassium pyrophosphate, sodium sulfate, Aluminum sulphate, sodium carbonate, potassium carbonate and their compounds mix. Specific examples of alkali metal salt peroxyhydratone are;

K ^T 1 ₂ PO ^ · 0.5-2 H ₂ O ₂ , Na ₂ HPO ₄ · 0.5-5 H ₃ O ₂ , K ₂ HPO ₄ · 1-4 H ₂ O ₂ ,, ¹ ^ ₃ -O ₄ * 0 -5-6 H ₂ O ₂ , Na ₄ P ₂ O ₇ · 0.5-8 H ₂ O ₂ , K ₄ P ₂ O ₇ · 10 H ₂ O ₂ ,. ' Wa ₅ P ₃ O ₁₀ 1-3 H ₂ O 1-4 H ₂ O ₂ , Na ₂ SO ₄ H ₂ O 0.5-2 H ₂ O ₂ , K ₂ SO ₄ H ₂ O 0.5- 2 H ₂ O ₂ , Na ₂ CO ₃ · 0.5-5 H ₂ O ₂ and K ₂ GO ₃ '0.5-5 H ₂ O ₂ . The above peroxyhydrates of . Alkali metal salts increase the pH value of egg products. It has been found that the ability of the additives to kill Salmonella increases significantly with the heat of pasteurization, and has so far been the case

unknown sizes reached. The presence of the alkali material in the egg product also provides residual salmonella kill after the eggs have been cooled, and their pH to the natural-n value was reinstated.

The expression '"egg products" should be used in the present context Registration can also be understood as egg white or liquid whole eggs.

When pasteurizing egg white, it may be desirable to first heat the egg white to temperatures of about 50 ° to about 60 ° C., preferably about 55 ° C., for 0.5 to 5 minutes *. This pre-heating stage destroys the natural catalase before the addition of the alkali tails al z-peroxyhydrate. Then, after the protein has been pasteurized and cooled, the natural catalase can be added, in addition to restoring the pH value. It has also been found that a material having a divalent metal ion can be added to the liquid whole eggs before pasteurization of the liquid whole eggs is carried out. This can be accomplished, for example, by adding from about 0.075 to about 0.75 percent by weight of a divalent metal ion material such as calcium, zinc, and mixtures thereof, along with alkali metal salt peroxyhydrates. The addition of a substance with a divalent metal ion serves to maintain the functional properties of the liquid whole egg, whereby the color of the same does not change during storage. The substance containing a divalent metal ion can be in the form of salts. such as zinc chloride, calcium hydroxide, calcium chloride, calcium acetate and their mixtures are added, {

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- 6 -: ^-: ■■. '.; ■■■■■. ■ .. '■'"■ ■ - .. ■■■

The following examples explain the invention in more detail:

Example 1 ■. ·

Fresh egg white obtained by separating by hand from the egg yolk was mixed into a uniform mass. The natural pH of the white was found to be 8.7. A bacterial culture of Salmonellae Senftenberg 775 W was added to the egg white, a concentration of 32 million per ml being obtained. This protein was preheated to 54 ° C for 1.5 minutes in order to destroy the natural catalase in the protein. Then 0.75% by weight of tetrasodium pyrophosphate peroxyhydrate (NaJP ₂ O ,, · 2 H ₂ O ₂ ) was added to the protein and dissolved in it. The addition of this compound raised the pH of the protein to 8.9. The egg white was then pasteurized at 54 ° C. for 3.5 minutes. After this heat treatment, the egg white was quickly cooled to 4.5 ° C. Samples were taken for microbiological testing which showed that they were negative for Salmonella.

Example 2 .

Das.Verfahren according to Example 1 was repeated, but with with the exception that 0.2% by weight of hydrogen peroxide is added to the protein instead of tetrasodium pyrophosphate peroxyhydrate were suspended. An examination of the pasteurized egg white using standard microbiological procedures resulted in survival of 210 salmonella per ml.

Example 3

The procedure of Example 1 was repeated, but with with the exception that there are no additives to the protein. incorporated became. Subject standard microbiological test methods was established determined that the salmonella in a concentration of 6.1 million per ml survived.

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Example 4

Fresh eggs were removed from the "shell by hand" and mixed together until a uniform mass was formed. A bacterial culture of Salmonellae Senftenberg 775 W was added to the liquid whole eggs, a concentration of 2.9 10 per ml being obtained Thereafter, tetrasodium pyrophosphate peroxyhydra / t (Na-PpO ₇ · 2 HpOp) was dissolved in the liquid whole eggs until a concentration of 1.5% by weight of the same in the liquid whole eggs was reached Liquid whole eggs were measured and found to be 8.1 The liquid whole eggs were pasteurized at a temperature of 54 C for 5 minutes and then rapidly cooled. Examination of the liquid whole eggs using standard biological methods revealed a negative result with regard to salmonella.

Example 5

Example 4 was repeated with the exception that 1.1 # tetrasodium pyrophosphate was dissolved in the liquid whole eggs which did not contain hydrogen peroxide. A test of pasteurized liquid whole eggs using standard biological methods erg
had lived.

methods showed that 1.3 x 10 Salnonella per ml

example 6th

The procedure of Example 4 was repeated except that ^ except that 0.4 # hydrogen peroxide would be added to liquid whole eggs, & ohnqfcetr - natriumpyro phosphate. The pH was found to be 7 »1. Examination of the pasteurized, liquid whole eggs using standard biological test procedures indicated a survival rate of 2.2 10 ^ salmonella per ml.

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'- "■""""" Example 7. '. .

The procedure of Example 4 was repeated with the exception that no additives were dissolved in the eggs ¹ . The pH of the liquid whole eggs was found to be 7.1. Examination of the pasteurized liquid whole eggs using standard biological methods showed that 1.2 × 10 salmonella per ml were over-praised.

Example _8_ '. . . . .

To investigate the functional properties of the additives. According to the present invention, 5 g of tetra-sodium pyrophosphate peroxyhydrate (Na ₄ P ₂ O ₇ · 2 H ₂ O ₂ ) were incorporated into 1000 g of protein. The egg white was then pasteurized at 54 ° C. for 5 minutes. The pasteurized - Egg white was easier for baking cakes ^(: angel food cakes ^■:;) used by Standardv'erfahren. Another such cake was baked according to standard procedures, using an egg white which had been pasteurized for 5 minutes at −54 ° C. and which contained no additives. '.--., -vclc. :. " j :.. '>.

The cakes which are baked using egg whites . were pasteurized with the additives according to the invention had been shown a higher specific ". "" Volume on than the cakes that are baked with an egg white were, since.3 without additives, had been pasteurized. ·;

Example .9 . .. '■ ":" - ■' .... .

The procedure of P.cbeispiel -3 8--wur.de is repeated, but with. . the /,.usnahme dasss of Tetranatriumpyrophosphat- Peroxyhydra.ts instead of 1 wt. fo trisodium phosphate peroxyhydrate. "■ was used. The eggs also -were at a temperature of -57 ° C for 3.5 minutes pasteurized. The results obtained were analogous to those of Example 8.

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i- ^ ν. BADORIQiNAL

Example 10

The functional properties of the additives according to the invention were investigated by dissolving 5 g of calcium chloride in 1000 g of liquid whole eggs and then adding 5 g of tetrasodium pyrophosphate peroxyhydrate (Na ₄ P ₂ O ₇ · 2H ₂ O ₂ ). The mass was then pasteurized at 54 ° C. for 5 minutes. The pasteurized whole eggs were then made into sand cakes using standard procedures. A second sand cake batter was made from pasteurized whole eggs, but without additives. The cakes baked with eggs in which no additives had been incorporated were lumpy and tended to crumble. The cakes baked with eggs in which additives had been incorporated, on the other hand, were very light-weight and exhibited good shape retention.

Example 11

Fresh egg white obtained by separating the egg yolk from hand "was mixed to a uniform mass. The pH of the egg white was 9.0. A bacterial culture of Salmonellae Senftenberg 775 W was added to the egg white to a concentration of 1,330,000 per ml protein was obtained. this protein was kept in a pasteurisation apparatus for 1.5 minutes for 54 ° C. by this treatment, the catalase · should be rendered harmless in the protein. Thereafter quantities fe of 0.5, 1 f o, 1 5 added -fo and 2 fo the sodium sulfate peroxyhydrate. approximate formula Na-p SO ^ · _H? 0 · 1/2 HPOP to portions of the albumen and dissolved therein. the addition of this compound did not cause any noticeable change · the pH of the Egg white, the egg white wu:
pasteurized.

The egg white was then heated at 54 ° C. for 3.5 minutes

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.Λΐ! BATH ORIGINAL

After that heat treatment, the egg whites quickly came up .cooled to a temperature below 10 ° C. For microbiological Examination, protein samples were taken, which showed that all of the protein, with the addition of the aforementioned Amounts of sodium sulfate peroxyhydrate have been pasteurized "" wa :, regarding.' Salmonella was negative.

Example 12 -

The procedure of Example 11 was repeated, with the exception that instead of the sodium sulfate peroxyhydrate, amounts of 0.4 ^, 0.6 fi or 0.8 % sodium carbonate peroxyhydrate of the approximate formula Ia ₂ CO, · 1-1 / 2 H ₂ O ₂ was added to the protein. The addition of the above-mentioned amounts of sodium carbonate peroxyhydrate increased the pH value of the protein to 9.3v 9.5 or 9.75. Investigations of the pasteurized protein using microbiological standard methods showed that all samples were negative for salmonella * The original concentration from Salmo- -.-. nellae Senftenberg 775 W in the protein before pasteurization was 1,030,000 per ml in this example.

Example 13 '■' -. '

In this example, the effect of the invention Additions to the functional properties of the protein examined. - ... ■ - -

The egg white was preheated to 54 ° C. for 1.5 minutes. Then quantities of 5, 10, 15 and 20 g of sodium sulfate peroxyhydrate (approximate formula Na ₂ SO, · H ₂ O · 1/2 H ₂ O ₂ ) - were added to protein portions of 1000 g and dissolved therein. . ■ ■■ "-.- ■ ;. ^; - ■"'.-"■■" ■■■ "-

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BATH ORIGINAL

The egg white was pasteurized for 3.5 minutes at −54 ° C. The pasteurized egg white was tested for its whipping properties investigated and used to bake light cakes (angel food cakes) according to standard procedures. For control of the flour test and the baking performance determined on the basis of test cakes, a protein was used that was produced during the was pasteurized at 54 ° C for the same time as mentioned above, but that did not contain any chemical additives.

The cakes that were baked with protein ,, which had been pasteurized with the egg? F mdungsgemässen additives had olume the same \ * and specific volume as the cakes were baked with egg white, which had been pasteurized with no additives. The impact _{properties? I} · determined according to the foam volume of the white. standardized beating procedures ^: were the same for Siweiss _? that had been pasteurized with sodium sulphate baroxyhydrate - and for protein that had been pasteurized without additives.

Example 14 - ".-." ■ ■ _.

Dar: The procedure of Example 13 was repeated, but with the exception that 4 g of sodium carbonate peroxyhydrate - .. _; ■ _: (approximate Fcriiid Na, CO ^ · 1 -1/2 Η .-, Ο ^) to 1000 g: protein 2ugesei; r: t and d ^ rin were dissolved Bas protein was likewise ■ full ο-pasteurized at 54 ^V 'C and beschrioben as in example .13 imtcrsucht Pi results obtained were nevertheless, jrnigen....? Analogous to Example 13. It was found, however , that it was necessary, the pH value of the albumen after pasteurization; Adjust the acidity to 0.0 again, which is the pH value in fresh protein, in order to avoid changes in the line structure and the cakes from crumbling. ....

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gAD ORIGINAL

Claims (1)

Claims ■; 1.) Pb st eur'isierungs method for Siprodukte, characterized in that a food-acceptable alkali metal salt Technisc h r peroxyhydrate the egg product; usetzt and the mixture is heated a ¹ to its "pasteurization sufficiently long time pasteurization. 2.) The method according to claim 1, characterized in that ααεα one keeps the pH value of the Ί5Ϊ products 0.1 to 3 units above their natural pH value. - 3 ·) Method according to claim 1, characterized in that the Alka? · Ίπκ. t-Ql .- '. al z-perexyhydrate in an amount of 0.0 ⁽ ; to? ^ Qc -, -. ".' adds., - = - "■ 4.) Method nav ^ h claim 1,. Characterized. That .... rean. of "iweiss as a diproduct. 5.) VerfRhre-n according to claim 4, characterized gekennzoichnot that ir.-ar. .: To make harm to the natural catalase the lü-ivvcisa is also preheated. 6.) Torΐ: "? Ϊ1ΐ2 ·· ι = Γϊ n'.v'ch claim ^c ·, characterized in that mail the preheating at about 5
0.5 to '; Minutes. mail the preheating boi about 50 to 60 C and "during. 7.) The method according to claim 5, characterized in that Kan das Siv.eiss cools and adds natural catalase. 909881/0217 3,). Procedure according to. Claim 7, characterized in that the pH value is set to its natural Wext gin again. '- "' - 9 «). Verfahron according to claim 1, characterized in that that liquid whole eggs are assumed to be the egg product. . . "" _ - - "■ -.-" _ 10.) Method according to claim 9, characterized in that that the liquid whole eggs are made from a food-safe material with bivalent Metal ion clogs. _ -. . 11. ·) The method of claim .10, characterized in that one?, The material with a divalent metal ion in an amount from 0.075 to 0.75 wt. " used. 12,) Method according to claim 1, characterized in _s . that you can pasteurize at a temperature of around 45 to 65 ° C during. Ö, · 5 to 5 minutes. 13.) The method according to claim 1, characterized in ₉ that one cools the egg products and adjusts their pH value to the natural value again, -. For Stauffer Chemical Company 'Re cn its anwla11 9098 81 / 021T