UA121567C2 - Спосіб обробки рідкого яєчного білка - Google Patents
Спосіб обробки рідкого яєчного білка Download PDFInfo
- Publication number
- UA121567C2 UA121567C2 UAA201709062A UAA201709062A UA121567C2 UA 121567 C2 UA121567 C2 UA 121567C2 UA A201709062 A UAA201709062 A UA A201709062A UA A201709062 A UAA201709062 A UA A201709062A UA 121567 C2 UA121567 C2 UA 121567C2
- Authority
- UA
- Ukraine
- Prior art keywords
- egg white
- liquid egg
- temperature
- carried out
- treatment
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 title claims description 33
- 102000002322 Egg Proteins Human genes 0.000 title claims description 33
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims description 28
- 235000014103 egg white Nutrition 0.000 title claims description 28
- 210000000969 egg white Anatomy 0.000 title claims description 28
- 238000012545 processing Methods 0.000 title claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000010979 pH adjustment Methods 0.000 claims 1
- 238000012805 post-processing Methods 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000009928 pasteurization Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 13
- 102000016943 Muramidase Human genes 0.000 description 12
- 108010014251 Muramidase Proteins 0.000 description 12
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 12
- 239000004325 lysozyme Substances 0.000 description 12
- 229960000274 lysozyme Drugs 0.000 description 12
- 235000010335 lysozyme Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 108010026206 Conalbumin Proteins 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 241001148470 aerobic bacillus Species 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 230000001717 pathogenic effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000034994 death Effects 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 244000000010 microbial pathogen Species 0.000 description 3
- 241000195940 Bryophyta Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000009455 aseptic packaging Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 230000002101 lytic effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004520 electroporation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000017919 fad diet Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000002934 lysing effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000004962 physiological condition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 210000001236 prokaryotic cell Anatomy 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITRA20150002 | 2015-02-23 | ||
| PCT/IB2016/000158 WO2016135547A1 (en) | 2015-02-23 | 2016-02-18 | Process for treatment of white liquid egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA121567C2 true UA121567C2 (uk) | 2020-06-25 |
Family
ID=53053013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201709062A UA121567C2 (uk) | 2015-02-23 | 2016-02-18 | Спосіб обробки рідкого яєчного білка |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20180027842A1 (https=) |
| EP (1) | EP3261453B1 (https=) |
| JP (1) | JP2018505699A (https=) |
| KR (1) | KR20170120628A (https=) |
| CN (1) | CN107466211A (https=) |
| CA (1) | CA2976438A1 (https=) |
| DK (1) | DK3261453T3 (https=) |
| ES (1) | ES2700957T3 (https=) |
| PL (1) | PL3261453T3 (https=) |
| RU (1) | RU2708916C9 (https=) |
| SG (1) | SG11201706519UA (https=) |
| UA (1) | UA121567C2 (https=) |
| WO (1) | WO2016135547A1 (https=) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102017003108A1 (de) * | 2017-03-30 | 2018-10-04 | Hosberg Ag | Verfahren zur Behandlung von Frischeiprodukten |
| TWI809450B (zh) * | 2021-07-14 | 2023-07-21 | 勤億蛋品科技股份有限公司 | 液蛋產品製造流程 |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3404008A (en) * | 1967-10-17 | 1968-10-01 | Ballas Egg Products Corp | Apparatus and process for pasteurizing egg products |
| US3520700A (en) * | 1968-01-02 | 1970-07-14 | Stauffer Chemical Co | Process for the pasteurization of egg whites |
| CA1169287A (en) * | 1979-11-19 | 1984-06-19 | Kroger Co. (The) | Process for lowering the thermogelation temperature on egg albumen |
| 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 |
| SU1750602A1 (ru) * | 1990-03-05 | 1992-07-30 | Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" | Способ получени белкового продукта из иц |
| JP2883508B2 (ja) * | 1993-04-16 | 1999-04-19 | キユーピー株式会社 | 殻付生卵の製造方法 |
| BE1005856A6 (fr) * | 1993-10-19 | 1994-02-15 | No How Ltd | Systeme de traitement d'oeufs. |
| FR2750574B1 (fr) * | 1996-07-04 | 1998-11-13 | Liot R | Procede de traitement de blanc d'oeuf liquide |
| 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. |
| CN101125004B (zh) * | 2006-08-17 | 2010-08-18 | 大连韩伟食品有限公司 | 耐热蛋黄产品及其生产方法 |
| JP2012110233A (ja) * | 2010-11-19 | 2012-06-14 | Frontier Engineering Co Ltd | 液卵の加熱処理方法および加熱処理装置 |
| FR2972331B1 (fr) * | 2011-03-11 | 2013-04-12 | Commissariat Energie Atomique | Dispositif pour le traitement par champ electrique pulse d'un produit |
| FR2996417B1 (fr) * | 2012-10-04 | 2015-06-19 | Ovoteam | Procede de production de blanc d'œuf liquide. |
-
2016
- 2016-02-18 RU RU2017132093A patent/RU2708916C9/ru active
- 2016-02-18 ES ES16715861T patent/ES2700957T3/es active Active
- 2016-02-18 EP EP16715861.7A patent/EP3261453B1/en active Active
- 2016-02-18 PL PL16715861T patent/PL3261453T3/pl unknown
- 2016-02-18 CN CN201680010729.4A patent/CN107466211A/zh active Pending
- 2016-02-18 CA CA2976438A patent/CA2976438A1/en not_active Abandoned
- 2016-02-18 KR KR1020177025853A patent/KR20170120628A/ko not_active Withdrawn
- 2016-02-18 WO PCT/IB2016/000158 patent/WO2016135547A1/en not_active Ceased
- 2016-02-18 SG SG11201706519UA patent/SG11201706519UA/en unknown
- 2016-02-18 DK DK16715861.7T patent/DK3261453T3/en active
- 2016-02-18 UA UAA201709062A patent/UA121567C2/uk unknown
- 2016-02-18 US US15/552,996 patent/US20180027842A1/en not_active Abandoned
- 2016-02-18 JP JP2017562143A patent/JP2018505699A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| RU2017132093A3 (https=) | 2019-07-17 |
| RU2017132093A (ru) | 2019-03-25 |
| EP3261453B1 (en) | 2018-10-24 |
| CN107466211A (zh) | 2017-12-12 |
| WO2016135547A1 (en) | 2016-09-01 |
| JP2018505699A (ja) | 2018-03-01 |
| SG11201706519UA (en) | 2017-09-28 |
| PL3261453T3 (pl) | 2019-04-30 |
| RU2708916C9 (ru) | 2020-02-28 |
| RU2708916C2 (ru) | 2019-12-13 |
| US20180027842A1 (en) | 2018-02-01 |
| ES2700957T3 (es) | 2019-02-20 |
| EP3261453A1 (en) | 2018-01-03 |
| CA2976438A1 (en) | 2016-09-01 |
| DK3261453T3 (en) | 2018-12-03 |
| KR20170120628A (ko) | 2017-10-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tsegaye et al. | Fate of Escherichia coli O157: H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products | |
| ES2875768T3 (es) | Nuevos microorganismos indicadores de una descontaminación | |
| Luo et al. | Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at− 20° C | |
| UA121567C2 (uk) | Спосіб обробки рідкого яєчного білка | |
| Farag et al. | Implementation of HACCP in the production of Egyptian cheeses: A review | |
| JP4198057B2 (ja) | 卵殻を有する鶏卵の殺菌処理方法 | |
| US5330775A (en) | Sterility control of food product by introducing a harmless non-sterile component | |
| BRPI0707037A2 (pt) | método para fabricar imunoglobulina especìfica em gema de ovo (igy), igy especìfica, gema de ovo contendo igy especìfica, gema de ovo em pó contendo igy especìfica, e composição de aditivo alimentar | |
| Zhao et al. | Pulsed electric field processing of protein-based foods | |
| Priyanto et al. | Evaluation of microbial numbers and physical properties of milk preserved with different time of pre-heating and pulsed electric fields (PEF) exposure | |
| Aly et al. | Effect of gamma irradiation on the quality and safety of Egyptian Karish cheese | |
| JP2018505699A5 (https=) | ||
| HK1241226A1 (en) | Process for treatment of white liquid egg | |
| Moldovan et al. | Food safety/security-biological risk | |
| Rey et al. | Use of propidium monoazide coupled with real‐time PCR methodology to evaluate Escherichia coli O157 lethality in beef burgers after organic acid addition | |
| JPH02177852A (ja) | 魚肉すり身の殺菌方法 | |
| Elmanama et al. | Bacteriological Quality of Fresh Vegetables Salad Sold in Schools Canteens and Restaurants in Gaza Strip-Palestine. | |
| Mitrovic et al. | Chemical quality parameters (water, protein, fat, NaCl ash and nitrites) in fermented sausage with the addition of Yersinia enterocolitica | |
| Hojkurić Rahmanović et al. | The influence of Lactobacillus spp. on the hygienic safety of dry cheese-a traditional halal product of Bosnia and Herzegovina | |
| Velasco De Diego et al. | Current approaches to minimize the late blowing defect of cheese | |
| Syaputri et al. | Effect of packaging type and storage time of frozen food fish cake using bacteriological tests | |
| CN101288417A (zh) | 一种臭氧杀菌鸡蛋保鲜方法 | |
| US11793217B1 (en) | Method of manufacture and pasteurization of products containing undenatured collagen | |
| ES2631908T3 (es) | Una cepa nueva de bacterias de ácido láctico y su uso para la protección de productos alimenticios | |
| Haddad et al. | Survival of Staphylococcus aureus in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations |