GB303530A - Improvements in or relating to the preservation of eggs for the use of bakers and confectioners - Google Patents

Abstract

303,530. Pulvo, Ltd., Bolton, W. F., and Read, C. V. B. July 4, 1927. Preserving liquid eggs.-Egg yolks or the mixed yolks and whites are preserved by adding common salt, boiling under vacuum at a temperature insufficient to cause coagulation, e.g. 130‹ F., and then adding lactic acid. In the process described, yolks and whites after mixing in a disintegrator 1, Fig. 4, which may consist of two toothed wheels 22, rotating, in engagement, in opposite directions is introduced through a funnel 28 into a preheater 2 when it is evenly distributed bv a rose 30 over a drum 24 internally heated by steam and having a spiral track 25 on its periphery for the egg matter. The egg material next passes to a storage vessel 3, Fig. 3, having a stirrer 34 and a water jacket. 32 heated by addition of steam. The material is heated to 138‹ F. in the preheater 2 and kept at this temperature in the vessel 3. The boiling is effected in a vessel 4, Fig. 2, which is first evacuated by connection through a condenser 6 to a vacuum pump 5 having a water jacket for cooling. The desired amount of egg material is next drawn into the vessel 4 from vessel 3 through a valve 52, the vacuum connection is broken off and salt added and mixed with the material by a stirrer 38. The material is then boiled under vacuum by means of a steam-heated hot water jacket 36, e.g. for ten minutes at 130‹ F. and at a vacuum of 27.5 inches. The vacuum is then cut off and the water removed from a water trap 7 provided on condenser 6 and a corresponding quantity of distilled water is added to the lactic acid and which is now introduced into vessel 4 through a vaporizer from a receptacle 41. The lactic acid is passed from receptacle 41, through a cock 43, Fig. 6, to a jet 44, and air is simultaneously admitted through a cock 47 in a branch 46, the mixed air and lactic acid entering the vessel 4 through a choke bore 45. The stirrer 38 is rotated during the introduction of the lactic acid. The vacuum in vessel 4 is next broken and the egg material drawn off through the valve 52 and a filter 16, formed of sheets 49 of acid-proof wire gauze, to a receptacle 9, whence it may be filled into tins through cocks 51 which may have dust shields. The receptacle 9 has a valved connection to vacuum pump 5. The preheater 2, and the storage and vacuum vessels 3, 4 have inspection windows. The inner surfaces of the apparatus may be enamelled. In preserving mixed yolks and whites 0.5-3 per cent of salt and 0.2-2 per cent of 1.2 specific gravity lactic acid is used, and for yolks alone 0.5-3 per cent of salt and 0.25-1.5 per cent of the lactic acid. Where the yolks only are treated, the separated whites may be desiccated and the eggs reconstituted before use.