ES463259A1 - Procedimiento de conservacion de un producto de huevos li- quido. - Google Patents

Procedimiento de conservacion de un producto de huevos li- quido.

Info

Publication number
ES463259A1
ES463259A1 ES463259A ES463259A ES463259A1 ES 463259 A1 ES463259 A1 ES 463259A1 ES 463259 A ES463259 A ES 463259A ES 463259 A ES463259 A ES 463259A ES 463259 A1 ES463259 A1 ES 463259A1
Authority
ES
Spain
Prior art keywords
mixture
egg
preparation
liquid eggs
reserved liquid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES463259A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
LIOT SA
Original Assignee
LIOT SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by LIOT SA filed Critical LIOT SA
Publication of ES463259A1 publication Critical patent/ES463259A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • A23B5/025—Drying with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids

Abstract

Procedimiento de conservación de un producto de huevos líquido a base de sal, a azúcar, o a la vez de sal y azúcar, no concentrado o concentrado; caracterizándose este procedimiento por el hecho de que: (a) se añade de forma homogénea al producto de huevos líquido inicial concentrado o no, sal en una cantidad de por lo menos el 5% y preferentemente el 7% en peso con relación al producto final, o azúcar en una cantidad de por lo menos el 30 y preferentemente del 35% en peso con relación al producto final, o a la vez sal y azúcar hasta la obtención de un peso osmótico de por lo menos 20 y preferentemente de 25 atmósferas; (b) porque se eliminan los gases disueltos hasta la obtención de un contenido en oxígeno inferior a 3 ppm y preferentemente inferior a 1 ppm con relación al peso del producto de huevos final, pudiendo realizarse las etapas (a) y (b) en cualquier orden; (c) porque se realiza eventualmente un tratamiento térmico del producto obtenido después de las etapas (a) y (b), a una temperatura inferior a la temperatura de coagulación; y (d) porque se coloca eventualmente el producto en un embalaje estanco bajo vacío impulsado o en presencia de un gas neutro alimentario distinto al gas carbónico; no sobrepasando nunca la temperatura de coagulación del producto de huevo durante el tratamiento.
ES463259A 1976-10-15 1977-10-14 Procedimiento de conservacion de un producto de huevos li- quido. Expired ES463259A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU76012A LU76012A1 (es) 1976-10-15 1976-10-15

Publications (1)

Publication Number Publication Date
ES463259A1 true ES463259A1 (es) 1979-07-16

Family

ID=19728387

Family Applications (1)

Application Number Title Priority Date Filing Date
ES463259A Expired ES463259A1 (es) 1976-10-15 1977-10-14 Procedimiento de conservacion de un producto de huevos li- quido.

Country Status (22)

Country Link
US (1) US4524083A (es)
JP (1) JPS5391165A (es)
AT (1) AT358374B (es)
AU (1) AU514275B2 (es)
BE (1) BE859734A (es)
CA (1) CA1111710A (es)
CH (1) CH631329A5 (es)
DE (1) DE2746084A1 (es)
DK (1) DK454977A (es)
ES (1) ES463259A1 (es)
FI (1) FI773031A (es)
FR (1) FR2367435A1 (es)
GB (1) GB1543512A (es)
GR (1) GR63754B (es)
IE (1) IE45620B1 (es)
IT (1) IT1092603B (es)
LU (1) LU76012A1 (es)
NL (1) NL7711163A (es)
PL (1) PL116576B1 (es)
SE (1) SE7711544L (es)
SU (1) SU852161A3 (es)
ZA (1) ZA776072B (es)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4511589A (en) * 1983-04-08 1985-04-16 Societe D'assistance Technique Pour Produits Nestle S.A. Pasteurization of eggs
US5493994A (en) * 1985-06-24 1996-02-27 Cox; James P. Non-invasive forced oxygen enrichment of fertilized avian eggs
US5589211A (en) * 1985-06-24 1996-12-31 Cox; James P. Methods for processing poultry shell eggs
US5283072A (en) * 1985-06-24 1994-02-01 Cox James P Modified and simulated liquid poultry egg products and methods of making the same
IT1188729B (it) * 1986-05-23 1988-01-28 Claudio Fantolini Procedimento e dispositivo per il trattamento di prodotti di uovo,o relativi composti,per prolungare la durata dei prodotti medesimi
USRE37225E1 (en) 1986-09-08 2001-06-12 North Carolina State University Method for the ultrapasteurization of liquid whole egg products
US4889741A (en) * 1987-04-13 1989-12-26 Cornell Research Foundation, Inc. Processed egg product
US4822630A (en) * 1987-04-13 1989-04-18 Timmons Michael B Processed egg product
US5409720A (en) * 1993-05-28 1995-04-25 Day Day, Inc. Room-temperature shelf-stable dough mix
AU6844496A (en) 1995-08-25 1997-03-19 Leon John Davidson Pasteurized in-shell chicken eggs and method for production thereof
US6013294A (en) * 1997-05-30 2000-01-11 The Procter & Gamble Company Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products
US5993886A (en) * 1997-12-31 1999-11-30 Polster; Louis S. Method and control system for controlling pasteurization of in-shell eggs
US6103284A (en) * 1997-12-31 2000-08-15 Polster; Louis S. Method of preparing waxed in-shell eggs
US6035647A (en) * 1997-12-31 2000-03-14 Polster; Louis S. Method and apparatus for chilling in-shell eggs
US6113961A (en) * 1997-12-31 2000-09-05 Polster; Louis S. Apparatus and methods for pasteurizing in-shell eggs
GB9904601D0 (en) * 1999-03-01 1999-04-21 Scott Bill Method of packaging
US6413572B1 (en) 1999-08-24 2002-07-02 Michael Foods, Inc. Enhanced precooked egg product and process for formulation of precooked egg products
US6242039B1 (en) 1999-08-27 2001-06-05 Kraft Foods, Inc. Stabilized egg flavoring compositions
US6410071B1 (en) 2000-07-10 2002-06-25 Louis S. Polster Method and control system for controlling pasteurization
US6770314B1 (en) 2000-09-05 2004-08-03 John Clare William Scott Method for vacuum packaging liquid containing foodstuff
IT1320832B1 (it) * 2000-11-07 2003-12-10 Egg Plus Engineering Di Fantol Procedimento e impianto per il trattamento di prodotti di uovo esimili, destinati all'uso alimentare.
US6660321B2 (en) * 2001-06-27 2003-12-09 Cargill, Incorporated Frozen concentrated liquid whole egg and method of making same
US7288279B2 (en) * 2001-12-21 2007-10-30 Michael Foods Of Delaware, Inc. Formulated fried egg product
US20030118714A1 (en) * 2001-12-21 2003-06-26 Michael Foods Of Delaware, Inc. Formulation and process to prepare a premium formulated fried egg
US20030219523A1 (en) * 2002-05-22 2003-11-27 Michael Foods Of Delaware, Inc. Formulated hollandaise sauce and process for preparation of the same
US7241469B2 (en) * 2002-05-30 2007-07-10 Michael Foods, Inc. Formulation and process to prepare a pre-formed filing unit
NL1026755C2 (nl) * 2004-07-30 2006-02-02 Friesland Brands Bv Werkwijze voor het conditioneren van melk, alsmede de daarmee verkregen en verkrijgbare producten.
NL1026754C2 (nl) * 2004-07-30 2006-02-02 Friesland Brands Bv Werkwijze voor het conditioneren van vloeibare, neutrale producten, alsmede de daarmee verkregen en verkrijgbare producten.
JP2010035520A (ja) * 2008-08-07 2010-02-18 Ain Shokuhin Kk 冷蔵流通液状卵とその製造方法
JP5353830B2 (ja) * 2009-06-25 2013-11-27 味の素株式会社 焼き卵の製造方法
WO2012146693A2 (en) * 2011-04-29 2012-11-01 Puratos N.V. Room-temperature storable cheesecake filling
FR2996417B1 (fr) * 2012-10-04 2015-06-19 Ovoteam Procede de production de blanc d'œuf liquide.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1724078A (en) * 1927-05-11 1929-08-13 Fousek Joseph Method of preserving eggs, and the yolks and whites thereof
BE352757A (es) * 1927-07-12
US1900444A (en) * 1929-03-27 1933-03-07 Heuser Herman Preserved egg and process of making same
GB346031A (en) * 1930-01-01 1931-04-01 Emulsol Corp Improvements in or relating to egg products and processes for producing same
US1989359A (en) * 1933-01-23 1935-01-29 Heuser Herman Clear liquid egg
US2093786A (en) * 1934-04-10 1937-09-21 Ovolo Inc Method of preserving eggs and products
NL6414360A (es) * 1964-12-10 1966-06-13
US3419400A (en) * 1965-10-22 1968-12-31 Swift & Co Packaging foods-production of oxygen-free packages
US3615727A (en) * 1967-03-23 1971-10-26 Armin Starke Method of preserving

Also Published As

Publication number Publication date
GR63754B (en) 1979-12-07
AU514275B2 (en) 1981-01-29
IE45620B1 (en) 1982-10-06
LU76012A1 (es) 1978-05-16
AT358374B (de) 1980-09-10
DE2746084A1 (de) 1978-04-20
BE859734A (fr) 1978-04-14
SU852161A3 (ru) 1981-07-30
CA1111710A (fr) 1981-11-03
JPS5391165A (en) 1978-08-10
GB1543512A (en) 1979-04-04
FR2367435A1 (fr) 1978-05-12
PL201543A1 (pl) 1978-09-11
IE772052L (en) 1978-04-15
AU2978677A (en) 1979-04-26
FR2367435B1 (es) 1979-04-27
SE7711544L (sv) 1978-04-16
PL116576B1 (en) 1981-06-30
FI773031A (fi) 1978-04-16
ZA776072B (en) 1978-07-26
NL7711163A (nl) 1978-04-18
ATA732177A (de) 1980-01-15
US4524083A (en) 1985-06-18
CH631329A5 (fr) 1982-08-13
DK454977A (da) 1978-04-16
IT1092603B (it) 1985-07-12

Similar Documents

Publication Publication Date Title
ES463259A1 (es) Procedimiento de conservacion de un producto de huevos li- quido.
DE3788661T2 (de) Kalorienarme Fettprodukte mit verbessertem Geschmack.
CA955416A (en) Deep fat fryer unit with solenoid valves and automatic controls
GB1558013A (en) Preserving food products
JPS6410959A (en) Bubble-containing oily seasoning
ES522804A0 (es) "metodo de preparar un producto alimenticio con color y sabor de humo" (como divisional de la solicitud de patente n 516.481, presentada el 14.10.1.982)
CA1025510A (en) Deep fat fryer cooking and pyrolytic cleaning temperature control system
AU512729B2 (en) Preserving food using acid producing bacteria
JPS536457A (en) Coagulated egg white food
IE34184L (en) Food flavour
GB996268A (en) Prepared culinary mix
JPS5241224A (en) Prevention of food rancidity
DE3572916D1 (en) Liquid egg compositions containing storage-stable solids
ES232354Y (es) Peque/o envase comercializable con masa de helado no conge- lada.
ES8700908A1 (es) Procedimieno para la fabricacion de un producto aromatizante que confiere el sabor del queso
JPS5318775A (en) Flavor containing edible oil and fat
FR2243651A1 (en) Mayonnaise-type salad dressing - contg no cholesterol
JPS6455147A (en) Production of 'karinto' (fried dough cookies) containing shiitake mushroom
FR2371172A1 (fr) Appareil de cuisson biologique
NO900382D0 (no) Fremgangsmaate for konservering av naeringsmidler av typen deig for pannekaker, fruktbakverk og lignende.
IT8621060A0 (it) Sistema di massima praticita' per condire, insaporire, aromatizzare vivande crude o gia' cotte con ingredienti naturali vegetali.
JPS52135311A (en) Whipping o/w type fat emulsion
JPS5632973A (en) Seasoning
NL7805360A (en) Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content
FR2082138A5 (en) Frozen cooked souffle - storage stable for several months

Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19980202