GB627339A - Improvements in and relating to the production of dried eggs - Google Patents

Improvements in and relating to the production of dried eggs

Info

Publication number
GB627339A
GB627339A GB699647A GB699647A GB627339A GB 627339 A GB627339 A GB 627339A GB 699647 A GB699647 A GB 699647A GB 699647 A GB699647 A GB 699647A GB 627339 A GB627339 A GB 627339A
Authority
GB
United Kingdom
Prior art keywords
yolk
white
egg
heat treatment
dried
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
GB699647A
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.)
GEA Process Engineering AS
Original Assignee
Niro Atomizer AS
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 Niro Atomizer AS filed Critical Niro Atomizer AS
Priority to GB699647A priority Critical patent/GB627339A/en
Publication of GB627339A publication Critical patent/GB627339A/en
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
    • 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
    • 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

Abstract

In a method of producing dried egg yolk or dried whole egg the yolk is first subjected to a suitable heat treatment and then the heat treated yolk is dehydrated preferably by spray drying or the heat treated yolk and the white are subjected to simultaneous spray drying in the same chamber without mixing the said materials before spray drying. The suitable heat treatment is one carried out at such temperature and during such time sufficient to inactive or destroy enzymes present in the yolk capable of deteriorating the taste of the dried product. It should preferably be carried out while moving or agitating the yolk mass in a finely-divided state to ensure no aggregates being formed, e.g. in an apparatus having a quickly rotating perforated worm surrounded by a hot-water jacket, in which the yolk is heated for 1/2 minute to about 84 DEG C. In a modification, heat treated and if desired dehydrated egg yolk is dispersed in the white and this dispersion is dehydrated preferably by spray drying. The heat treatment of the yolk may be combined with the addition of antioxidants, e.g. of hexosephosphate type, or with addition of glycerol or sugar. The keeping qualities may be improved by altering the acidity of the yolk by adding prior to dehydration a suitable acid or base, the acidity of the white being correspondingly altered in the opposite direction by adding a suitable base or acid to obtain by dehydration a powder which on solution shows substantially the same acidity as the original material. Suitable acids are HCL CH3COOH and bases are NH4OH, NaOH, NaHCO3 and like alkali bases. In producing dried mixtures of egg yolk and white the heat treatment may be combined with fermentation of the white. In an example, 315 Kg egg yolk are placed in a cylindrical vessel provided with a hot-water jacket and having a perforated rotating worm. Whilst the worm rotates the yolk is brought to 82 DEG C. and kept for 1/2 minute and then transferred to another vessel and after cooling to below 35 DEG C. is mixed with 560 Kg egg white and spray dried.
GB699647A 1947-03-13 1947-03-13 Improvements in and relating to the production of dried eggs Expired GB627339A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB699647A GB627339A (en) 1947-03-13 1947-03-13 Improvements in and relating to the production of dried eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB699647A GB627339A (en) 1947-03-13 1947-03-13 Improvements in and relating to the production of dried eggs

Publications (1)

Publication Number Publication Date
GB627339A true GB627339A (en) 1949-08-08

Family

ID=9824635

Family Applications (1)

Application Number Title Priority Date Filing Date
GB699647A Expired GB627339A (en) 1947-03-13 1947-03-13 Improvements in and relating to the production of dried eggs

Country Status (1)

Country Link
GB (1) GB627339A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0540523A1 (en) * 1990-01-23 1993-05-12 North Carolina State University Method and apparatus for pasteurizing liquid whole egg products
NL1001250C2 (en) * 1995-09-21 1997-03-25 Hollander Eng Bv Method and device for treating a liquid egg product.

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0540523A1 (en) * 1990-01-23 1993-05-12 North Carolina State University Method and apparatus for pasteurizing liquid whole egg products
EP0540523A4 (en) * 1990-01-23 1993-07-07 North Carolina State University Method and apparatus for pasteurizing liquid whole egg products
NL1001250C2 (en) * 1995-09-21 1997-03-25 Hollander Eng Bv Method and device for treating a liquid egg product.
WO1997010718A1 (en) * 1995-09-21 1997-03-27 Den Hollander Engineering B.V. A method and a device for treating a liquid egg product
US6149963A (en) * 1995-09-21 2000-11-21 Cutler Egg Products, Inc. Method for treating a liquid egg product

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