IL32302A - Process for the pasteurization of egg products - Google Patents

Description

PROCESS FOR THE OF BOG PRODUCTS CHEMICAL COMPANY Background of Invention There are a number of food poisoning that cause serious problems in the different spoilage organisms which may centapxinate the group Salmonellae has gained special Salmbnellae are pathogenic that have recent attention well in the Of the several food particular Linterest ihas been generated in reduction in egg The contents h unbroken shell already contain caused infection of a laying The exterior surface may be contaminated with bacteria from the intestinal tract of the the or from other material contacted after Some of these can be introduced into egg during breakin operations Bac eria also penetrate the shell from outsid The invading infect the egg and can be carried o into a variety of egg The elimination of Salmonellae by pasteurization of egg products mandatory under United States of regulations According to these regulations all egg products have to be pasteurized regardless of whether they are fed be dietiributed in liquid or dried There are problems in pasteurization that are peculiar whites compared whole eggs or All pasteurization processes for egg whites must be a between the amount of heat applied to kill Salmonellae and the coagulation of which effect the functional properties Although naturally levels of are seldom greater than per liter of egg present proeesses have of ment ώ functional or on equijimfen also lack At there Which acceptable in egg One of these processes described and claimed in which of a food acid to the egg whites from about to about and with of aluminum or other metal to stabilize the egg proteins against coagulation at higher These materials be added to give a concentration of parts per million as added in the form of sulfate and lactic acid in the egg The egg whites may then be pasteurised at a temperature of 140 to at a holding time of This procedure is reported to destroy one million added Salmonellae per it has been found in practice that the bacterial count in this process is relatively high after the aluminum sulfate in the egg will cause the appearance of small particles of precipitated eg Another proposed solution to killing the bacteria within the egg Whites is described and claimed in Patent This process involves taking the egg white at its normal heating it to to for a period of to This is claimed to largely the indigenous sufficient hydrogen peroxide solution is metered in to give a concentration of peroxide in the egg The egg whites are then reheated and they are cooled and catalase is added to destroy the residual This process is reported to produce substantially sterile egg This process has a serious drawback because a relatively high amount of bacteria may survive the pasteurization process when heat resistant bacteria strains present in the egg Brief Description of the Invention It has been discovered that the of Salm bacteria killed during pasteurization thereof can be increased by incorporating within the egg products hydrates of alkali metal salts of sulfates and The amount of peroxyhydrates of alkali metal salts added thereto may range between and by weight of the egg products which will effectively raise the of the egg products to at least from to about 3 units above their natural The egg products are then pasteurized at a temperature ranging between It has been found that with the use of the peroxyhydrates of alkali metal salts the kill of Salmonellae bacteria is materially increased and also provides for residual killing thereof which is heretofore Detailed Description the Invention In the practice of the present egg products are obtained in a conventional As is well the pH of the egg whites is approximately egg products are treated with peroxyhydrates of alkali metal The amount of additives may range between and by weight of the egg This addition of p roxyhydrates of alkali metal salts will effectively raise the pH to from about to about units above the natural pH The egg products are then heated to a pasteurization temperature of from about 115 to from to The peroxyhydrates of alkali metal salts employed with the present invention may be selected from the group of peroxyhydrates of tetrasodium trisodium sodium disodium tri dipotassium potassium tetrapotassium sodium potassium sodium and mixtures Specific examples of peroxyhydrates of alkali metal salts are Na2S04 and The peroxyhydrates of alkali metal salts as noted above raise the pH of the egg It has been found that the power of the additives to kill Salmonellae along with the heat of pasteurization materially increases and reaches heretofore unknown the presence of the alkali material within the egg products provides residual killin power of Salmonellae after the eggs have been cooled and the pH thereof readjusted to the natural The term as used in the above description is intended to include the treatment of egg whites or liquid whole When pasteurizing egg it may be desirable to first heat the egg whites to temperatures of about 120 to preferably about for from to 5 This preheating step would necessarily kill the natural talase rior o the ad ition of the erox h drate after the egg whites have been pasteurized and along with readjusting the it has been that bivalent metal ion material may be added t liquid whple eggs to the pasteurization of the liquid whole This can be brought about by adding from to about by weight of a bivalent metal ion material from the group consisting of calcium and zinc and mixtures along with alkali metal The addition of a bivalent metal material functions to serve the func properties the liquid whole eggs The presence of the bivalent metal ion material retains the color of the liquid whole egg upon The bivalent metal ion material can be added the form of salts as zinc calcium calcium cium acetate and mixtures thereof In order to illustrate the merits of the the following examples are EXAMPLE 1 Fresh egg whites were obtained in hand operation by separating same from the yolks and mixed to form a uniform The natural the egg whites was mined to be bacterial cult re o was added to the whites provide a tration thereof of per These egg whites were preheated te for minutes to destroy the natural catalase in the egg an amount of by weight of peroxyhydrate of tetrasodium was adderd to the egg whites and dissolved The addition of this compound raised the pH of the egg whites to The egg whites were then pasteurized for After heat egg whites cooled rapidly to Samples were drawn for microbiological examination which indicated that the samples were Salmonellae EXAMPLE 2 The procedure as set Example 1 was repeated in its except by weight hydrogen peroxide was to the egg whites of the hydrate of tetrasodium pyrophosphate An assay of the pasteurized egg whites using biological procedures indicated the survival of Salmonellae per EXAMPLE 3 The procedure as outlined in Example 1 was repeated in its entirety no additives were ated the egg whites A concentr tion of million Salmonellae per milliliter found to survive standard microbiological testing EXAMPLE 4 Fresh eggs were separated the shell i a hand operation and mixed together to uniform A bacterial culture of Salmonellae 775W was added to the liquid whole eggs to provide a concen ration thereof sodium pyrophosphate was dissolved in the liquid whole eggs to provide a concentration thereof of weight of the liquid whole The pH of the liquid whole eggs was measured and determined to be The liquid whole eggs were then a temperature ef for holding of and then quickly An assa of liquid whole eggs using standard procedures indicated the to be S lmonellae EXAMPLE The procedure as set in Example was repeated in its entirety except tetrasodium phate was dissolved within the liquid whole eggs without y hydrogen peroxide An assay of the pasteurized liquid whole eggs using standard biological procedures indicated a survival of x 104 S lmonellae per EXAMPLE 6 The procedure afi set forth in Example 4 was in its entirety except hydrogen peroxide was adde the whole eggs without tetrasodium The thereof was determined to fee An assay of the pasteurized liquid whole eggs standard biological procedures indicated a survival of x Salmonellae EXAMPLE 7 The procedure as set ferth in Example was repeated in its entirety except no additives were within the The the whole eggs determined to be An assay of pasteurized li uid whole eggs using standar biological procedures a survival of x per EXAMPLE 8 The functional properties of the additives the present invention were sttidied by incorporating grams of peroxyhydrate of in 1000 grams of egg The egg whites were then pasteurized at for five minutes holding The pasteurized egg whites were used to bake angel cakes according to standard Another angel food cake was baked in accordance with standard procedures with the egg whites being pasteurized at for five minutes holding time but having no additives incorporated The cakes baked with the egg whites pasteurized with the additives of the present invention therein had a higher specific volume the cakes baked with the whites pasteurized without EXAMPLE 9 The procedure as set forth in Example 8 was repeated in its entirety except by weight of the hydrate of trisodium phosphate was used in lieu of the h d d um ho he were pasteurised a temperature of for minutes holding The results obtained paralleled the results obtained in Example EXAMPLE 10 The functional properties of the additives of present invention were evaluated by obtaining 1000 grams of liquid whole grams of calcium chloride was dissolved therein followed grams of peroxyhydrate of tetrasodium pyrophosphate batch of liquid whole eggs were then pasteurized at for minutes holding Sponge cakes were made in accordance with standardized procedures with the pasteurized whole eggs A second batch of sponge cakes were with pasteurized whole eggs but without additives The cakes baked with the eggs which did not additivies ated therein were lumpy and had a tendenc to crumble The calces baked with the eggs having additives incorporated therein were very light and had good shape EXAMPLE 11 Fresh egg whites were obtained in a hand operation by separating the same from the yolks The egg whites were mixed to form a uniform The pH of the egg whites was determined to be A acterial culture of Salmonella Seuftenberg 775 was added to the egg whites to provide a concentratien thereof of per ml of egg These egg whites were heated in a pasteurization apparatus and were held at for This treatment was intended to destroy the catalaee present in egg amounts of or 2 peroxyhydrate of sodium with approximate formula were added to portions of egg dissolved The addition of this compound did not create any noticeable change of of the egg The egg whites were then pasteurized at for minutes holding After this heat the egg whites were cooled rapidly to a temperature under 5 Samples of egg whites were drawn for microbiological examinations which indicated that all the egg whites pasteurized with the addition of the noted amounts of peroxyhydrate of sodium sulfate were Salmonella EXAMPLE 12 The procedure as set forth in Example 11 was repeated in its except amounts of 0Λ or of peroxyhydrate of sodium carbonate with the imate formula were added to the egg whites instead of the peroxyhydrate of sodium The addition of the noted amounts of peroxyhydrate of carbonate raised the pH of the egg whites to and Assays of the pasteurized egg whites usin standard microbiological procedures indicated all samples to Salmonella negative The initial concentration of Salmonella Seuftenberg in the egg whites before pasteurization in EXAMPLE 13 The effects of the additives of present invention upon the functional properties of the egg whites were Egg whites were preheated to for Then amounts of or grams of hydrate of sodium sulfate e formula were added to portions of 1000 grams of eg whites and dissolved The egg whites were then pasteurized at more minutes holding The pasteurized whites were tested for their and were used to bake angel food cakes according to standard procedures Egg whites which were pasteurized for the same time as above at but had no chemical additives added served as controls for the whipping tests and the baking performance tested with angel food cakes The cakes baked with egg whites pasteurized with the additives of the present therein had the same volumes and specific volumes than the cakes baked with the egg whites pasteurized without the whipping properties as expressed b volumes of the foam of egg whites after a standardized whipping dure were the same for egg whites pasteurized with of sodium sulfate and egg whites paeteurized without EXAMPLE 14 The procedure as set forth in Example 13 waa repeated in its entirety except an amount of grams of was added to 1000 grams of egg whites and dissolved the egg whites were pasteurized at and tested as described in Example The results obtained paralleled the results obtained in Example it was found to necessar to the pH of the egg whites after pasteurizatio grade acid to which is the pH of fresh order to avoid changes and of insufficientOCRQuality

Claims (1)

1. What is claimed A process of pasteurizing liquid whole comprising steps adding a responsive amount of a peroxyhydrate of alkali metal salt heating said liquid whole eggs to a pasteurization temperature for a sufficient length of time to pasteurize The process as set forth in Claim wherein the pH of the egg products will be from to units above the natural The process as set forth in Claim wherein the amount of peroxyhydrate of alkali metal salt added may range between by The process as set forth in Claim wherein said peroxyhydrate of alkali phosphate may be selected from the group consisting of peroxyhydrate of tetrasodium peroxyhydrate of peroxyhydrate of sodium peroxyhydrate of disodium peroxyhydrate of peroxyhydrate of dipotassium peroxyhydrate of potassium peroxyhydrate of tetrapotassium sodium potassium sodium potassium and The process as set forth in Claim wherein said egg products are egg whites Th process as set forth in Claim with the additional step of preheating said egg whites to the catalase 7 The forth Claim wherein prieheated temperature rang 120 and 1 The process as set forth in Claim said preheating may range between about and minutes The process as set i Claim wherein said preheating temperature range 120 and 140 from about to 5 minutes The process as set forth in Claim together the additional step of cooling egg white and adding natural catalase 11 The as set f drt in together the o adjusting the back its natural level process set whole The process as set forth in 12 with the additional step of adding to the whole e a food grade bivalent metal io material insufficientOCRQuality