GB2166337A - Processing of egg yolk - Google Patents

Processing of egg yolk Download PDF

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Publication number
GB2166337A
GB2166337A GB08525317A GB8525317A GB2166337A GB 2166337 A GB2166337 A GB 2166337A GB 08525317 A GB08525317 A GB 08525317A GB 8525317 A GB8525317 A GB 8525317A GB 2166337 A GB2166337 A GB 2166337A
Authority
GB
United Kingdom
Prior art keywords
egg yolk
slurry
sterilised
process according
acidified
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.)
Granted
Application number
GB08525317A
Other versions
GB8525317D0 (en
GB2166337B (en
Inventor
Ulrich Wenger
Tatsuya Horiuchi
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle 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
Priority claimed from EP84113203A external-priority patent/EP0179946B1/en
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to GB08525317A priority Critical patent/GB2166337B/en
Publication of GB8525317D0 publication Critical patent/GB8525317D0/en
Publication of GB2166337A publication Critical patent/GB2166337A/en
Application granted granted Critical
Publication of GB2166337B publication Critical patent/GB2166337B/en
Expired legal-status Critical Current

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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
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/18—Inorganic compounds
    • 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
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres

Abstract

A process for sterilising egg yolk characterised in that an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilised under ultra high temperature processing conditions as well as a process for preparing sterilised food products containing egg yolk.

Description

SPECIFICATION Processing of egg yolk The present invention relates to the processing of egg yolk, more particularly to a process of treating egg yolkto avoid thermal coagulation.
Egg yolk is a heat-sensitive material in which the protein begins to coagulate at 65"C and it is therefore very difficult to incorporate egg yolk into products which have to be sterilised.
We have now found, surprisingly, that if the pH of the egg yolk is reduced to less than 6.0 then the egg yolk can be sterilised under ultra high temperature processing conditions without substantial coagulation.
Accordingly the present invention provides a process for sterilising egg yolk characterised in that an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilised under ultra high temperature processing conditions.
The egg yolk used may conveniently be diluted with the water at ambient temperature. If frozen egg yolk is used it is desirably thawed completely before diluting with the water, for example by rapid thawing at 50 C to 60"C or slow thawing at about 4"C.
The egg yolk is suitably mixed with the water by an agitator which minimises foam formation or by a hand stirrer. After mixing, the aqueous slurry may, if desired be mixed in a colloid mill or homogenised, for instance, ata pressure from 10to 250 bars, preferablyfrom 25to 100 bars, atambienttemperature.
The amount of egg yolk present in the aqueous slurry may be from 5% to 50%, preferably from 10% to 40% and especially from 15% to 25% by weight based on the weight of the slurry.
If desired, there may be added to the egg yolk before or after mixing with water other substances such as egg-white, fat or carbohydrates, such as sugar.
The acidification of the aqueous slurry of egg yolk may be carried out by any suitable method, for instance by mixing with any food-acceptable acid or a food substance capable of lowering the pH. Phosphoric acid is especially suitable since it produces no gas formation but other acids may be used, for example, a strong mineral acid such as hydrochloric acid or organic acids such as citric, tartaric or lactic acid. The amount of acid added to the egg yolk may conveniently be sufficient to acidify the egg yolk slurry to the desired pH. The concentration of the acid used depends inversely on its strength. Preferably, the acidification of the aqueous slurry of egg yolk is carried out at a temperature below 1 O"C, for example from 2.5 C to 7.5 C.
The pH of the acidified slurry is conveniently from 2.0 to 5.7, preferably from 3.0 to 5.5 and especially from 4.0 to 5.0.
By ultra high temperature processing conditions we mean heating at temperatures from 1 28"C to 1 55"C, for a period of time from 50 to 1 second. The temperature is preferably from 140 C to 1 500C and the time is preferably from 20 to 3 seconds and especially from 15 to 5 seconds. The conditions are chosen so that they are sufficient to sterilise the egg yolk but insufficient to cause substantial coagulation. The sterilising treatment may be carried out directly, for example, by direct steam injection, or indirectly, for example, by using plate or tubular or scraped surface heat exchangers.
The direct ultra high temperature processing step is advantageously preceded by a preheating step to a temperature, for example, from 65"C to 90"C and followed by a rapid cooling step to a temperature, again for example, from 65"C to 90"C before cooling to ambient temperature.
By the use of the process of this invention an ultra high temperature sterilised food product containing egg yolk may be prepared without substantial coagulation of the egg yolk. One method of preparing such a product comprises sterilising the egg yolk by the process according to this invention and separately sterilising a food material preferably under ultra high temperature processing conditions and then mixing with the sterilised egg yolk, for instance, in a sterile container at a temperature below about 65cm.
The sterilised mixture of egg yolk and food material is conveniently aseptically filled into presterilised containers.
The process of this invention may be used for making a variety of sterilised food products containing egg yolk, for example, custard, dessert cream, pudding, creams for bakery products and culinary products. The amount of egg yolk in the final product is generally from 0.5% to 15% by weight and preferably from 1 to 10% by weight based on the total weight of the product depending upon the requirements.
The desired pH of the final product may be higher than that of the acidified ultra high temperature sterilised egg yolk aseptically mixed with the separately sterilised food material and the appropriate adjustment may be made by adding a suitable alkali, for example, Na3PO4.1 2H2O. The alkali is conveniently added to the unsterilised food product.
In the case of a custard, the acidified egg yolk slurry is desirably added slowly to the milk phase with stirring to avoid coagulation of the milk proteins.
The following Examples further illustrate the present invention.
Example 1 Frozen egg yolk having a solids content of 44%, was thawed at 20"C and diluted with ordinary tap water to give a mixture containing 20% by weight egg yolk based on the total weight of the mixture. The mixture was stirred by an agitator and then homogenised under a pressure of 50 bars at 200C. The homogenised aqueous egg yolk slurry having a pH of 7.3 was cooled to 5"C and acidified to pH 4.5 with 0.29% by weight of 85% phosphoric acid. The acidified egg yolk slurry was preheated by a plate heater to 800C then sterilised at 145"C for 15 seconds by steam injection, flash cooled to 80"C and then cooled by a plate heater to 20"C. The sterilised egg yolk showed no coagulation.
Example 2 By carrying out a similar procedure to that described in Example 1 but acidifying the homogenised aqueous egg slurry to pH 5.5 with 0.14% by weight of 85% phosphoric acid, there was no coagulation after sterilisation.
Example 3 By carrying out a similar procedure to that described in Example 1 but acidifying the homogenised aqueous egg slurry to pH 5.0 with 0.20% by weight of 85% phosphoric acid, there was no coagulation after sterilisation.
Example 4 By carrying out a similar procedure to that described in Example 1 but acidifying the homogenised aqueous egg slurry to pH 4.0 with 0.40% by weight of 85% phosphoric acid, there was no coagulation after sterilisation.
Comparative Example A By carrying out a similar procedure to that described in Example 1 but acidifying the homogenised aqueous egg slurry only to pH 6.0 with 0.09% by weight of 85% phosphoric acid, coagulation occurred on sterilisation.
Comparative Example B By carrying out a similar procedure to that described in Example 1 but without acidification, coagulation occurred on sterilisation.
Example 5 75 parts of a milk phase whose pH had been adjusted to 7.11 by the addition of Na3PO4-12H2O was prepared having the following constitution in parts byweight: Milk fat ex cream 5.0 SNF ex MSK and cream 7.0 Sucrose 12.0 Starch 3.0 Maltodextrin 1.0 NaCI 0.03 Flavour 0.24 Colour 0.004 Na2HPO4.2H2O 0.02 Na3PO4 12H2O 0.166 water 46.54 This milk phase was preheated by a plate heater to 800C, sterilised at 145"C for 15 seconds by steam injection, flash cooled to 80"C and then cooled by a plate heater to 20"C. The pH had increased to 7.20. 25 parts of the separately ultra high temperature sterilised aqueous egg yolk slurry prepared as in Example 1 was added slowly with stirring to the sterilised aqueous milk phase in a sterile tank and the mixture whose pH was 6.67 was aseptically filled into plastic cups. The custard cream product showed no coagulation.
Comparative Example C By carrying out a similar procedure to that described in Example 5 but using a homogenised aqueous egg yolk slurry acidified only to pH 6 as described in Comparative Example A, the custard cream product showed coagulation.

Claims (11)

1. A process for sterilising egg yolk characterised in that an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilised under ultra high temperature processing conditions.
2. A process according to claim 1 characterised in that the aqueous slurry of the egg yolk is prepared by mixing the egg yolk with water and homogenising.
3. A process according to claim 1 characterised in that the amount of egg yolk in the aqueous slurry is from 5% to 50% by weight based on the weight of the slurry.
4. A process according to claim 1 characterised in that the amount of egg yolk in the aqeuous slurry is from 15% to 25% by weight based on the weight of the slurry.
5. A process according to claim 1 characterised in that the acidification of the aqueous slurry of egg yolk is carried out by means of phosphoric acid.
6. A process according to claim 1 characterised in that the pH of the acidified slurry is from 3.0 to 5.5.
7. A process according to claim 1 characterised in that the pH of the acidified slurry is from 4.0 to 5.0.
8. A process according to claim 1 characterised in that the ultra high temperature processing is carried out at a temperature from 1400C to 150 C for a period oftime from 20 to 3 seconds.
9. A process for preparing a sterilised food product containing egg yolk characterised in that the egg yolk sterilised according to claim 1 is mixed with a food material which has been sterilised separately.
10. A process according to claim 9 characterised in that the food material is sterilised separately under ultra high temperature processing conditions.
11. A process according to claim 9 or claim 10 characterised in that the sterilised food product is a custard cream.
GB08525317A 1984-11-02 1985-10-15 Processing of an egg yolk Expired GB2166337B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB08525317A GB2166337B (en) 1984-11-02 1985-10-15 Processing of an egg yolk

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP84113203A EP0179946B1 (en) 1984-11-02 1984-11-02 Processing of egg yolk
GB08525317A GB2166337B (en) 1984-11-02 1985-10-15 Processing of an egg yolk

Publications (3)

Publication Number Publication Date
GB8525317D0 GB8525317D0 (en) 1985-11-20
GB2166337A true GB2166337A (en) 1986-05-08
GB2166337B GB2166337B (en) 1988-07-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
GB08525317A Expired GB2166337B (en) 1984-11-02 1985-10-15 Processing of an egg yolk

Country Status (1)

Country Link
GB (1) GB2166337B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036503A1 (en) * 1999-03-16 2000-09-20 Societe Des Produits Nestle S.A. A liquid, sterilised food composition suitable to make heat-set gelled products and its preparation process

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1033546A (en) * 1963-05-22 1966-06-22 Tetra Pak Ab A method of treating albuminous food products
GB1241116A (en) * 1968-05-21 1971-07-28 Allied Chem Sterilization of materials containing protein
EP0028428A2 (en) * 1979-10-25 1981-05-13 Unilever N.V. Process for the preparation of an oil-in-water emulsion

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1033546A (en) * 1963-05-22 1966-06-22 Tetra Pak Ab A method of treating albuminous food products
GB1241116A (en) * 1968-05-21 1971-07-28 Allied Chem Sterilization of materials containing protein
EP0028428A2 (en) * 1979-10-25 1981-05-13 Unilever N.V. Process for the preparation of an oil-in-water emulsion

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036503A1 (en) * 1999-03-16 2000-09-20 Societe Des Produits Nestle S.A. A liquid, sterilised food composition suitable to make heat-set gelled products and its preparation process
US6548098B1 (en) 1999-03-16 2003-04-15 Nestec S.A. Liquid sterilized food composition and process for making same

Also Published As

Publication number Publication date
GB8525317D0 (en) 1985-11-20
GB2166337B (en) 1988-07-06

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PE20 Patent expired after termination of 20 years