WO2002080689A1 - Sterilized, surface-treated eggs, and process for its preparation - Google Patents
Sterilized, surface-treated eggs, and process for its preparation Download PDFInfo
- Publication number
- WO2002080689A1 WO2002080689A1 PCT/HU2002/000027 HU0200027W WO02080689A1 WO 2002080689 A1 WO2002080689 A1 WO 2002080689A1 HU 0200027 W HU0200027 W HU 0200027W WO 02080689 A1 WO02080689 A1 WO 02080689A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- eggs
- egg
- disinfection
- protective layer
- preparation
- Prior art date
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 239000011241 protective layer Substances 0.000 claims abstract description 8
- 230000017448 oviposition Effects 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims description 14
- 238000000576 coating method Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000010410 layer Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 3
- 230000004224 protection Effects 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 238000011109 contamination Methods 0.000 description 5
- 230000002906 microbiologic effect Effects 0.000 description 5
- 230000007423 decrease Effects 0.000 description 3
- 210000003278 egg shell Anatomy 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 210000004291 uterus Anatomy 0.000 description 2
- 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 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 206010039438 Salmonella Infections Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 206010039447 salmonellosis Diseases 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
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
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for the disinfection and surface treatment of eggs, and the eggs prepared by this method.
- eggs and meals prepared from eggs are considered to be dangerous foodstuffs, which can have significant toxic effect to the organism of the consumers. Accordingly, when preparing eggs and egg based products, manufacturers strive to use the safest egg products.
- the three main structural units of the egg are the egg-yolk, the egg-white and the egg-shell.
- the egg-shell settles to the full and stretched shell membrane in the uterus of the bird, primary role of which is the mechanic protec- tion of the inside of the egg.
- the egg membrane is made up of many layers (mamillary layer, spongy layer), outermost of which is the cuticle.
- the cuticle which has an important role during laying as lubricant, is secreted by the uterus of the bird. After oviposition (egg laying) this dries and blocks the pores of the egg, guaranteeing its protection against the microorganisms. But during disinfection of the egg most of the protective layer is shattered or destroyed, and as a result the protection exists no longer, and thus, the risk of contamination increases, and storage time decreases.
- the task of the present invention was the development a new disinfection procedure eliminating the disadvantages of the known disinfection procedures, wherein the eggs produced by said process possess longer shelf-life than those achieved by previously known methods, and can be stored simply, without extra work.
- This task is solved with a procedure, wherein the washed eggs are coated with a layer, which is similar to the natural protection layer, mentioned above, and as a result of this disinfected eggs are prepared, which can easily be stored for more than 3 weeks at room temperature. Further advantage of this procedure, that it can be carried out in small-scale production level, manually, no extra mechanization is needed resulting in minimal investment costs. ,
- the method according to the procedure comprises the steps of selection of the eggs turning of the eggs disinfection of the eggs coating of the eggs drying of the eggs and packaging of the eggs.
- the cracked, broken and other abnormal eggs are removed, or for the more thorough cleaning the litter- or coop-striped eggs are also removed, and at the same time the eggs are sorted out according to their mass.
- the eggs suitable for disinfection are sorted into four categories, according to their mass (S, M, L, XL), which also allows the separation according to the goods categories.
- the eggs suitably selected and categorized, are turned to plastic trays with holes, which are used later at the disinfection and drying of the eggs.
- the eggs prepared according to the above steps are disinfected by the traditional disinfection procedures.
- the procedure is carried out in three phase stainless steel sink, the eggs first are put for 5 minutes into 40 °C, 2% (by weight) sodium hypochlorite solution (2 parts of the 10% (by weight) sodium hypochlorite solution is mixed with 98 parts water), then rinsed in a sink filled with pure water, which is followed by a water-jet rinse.
- the quality of disinfection is randomly controlled with litmus paper, and the eggs are left for drying for a short time.
- the eggs from the previous step being somewhat dry, rather arid (the surface is not dry, but not even wet), are coated with a substance forming protective layer.
- the time period between the disinfection and coating of the eggs is indifferent from the point of view of the quality of the eggs, because after disinfection, during preparation of the coating material and the suitable solution of the coating material eggs generally become arid, suitable for coating.
- the eggs are immersed in the coating solution, prepared in one of the bowl of the sink, such a way, that the whole surface of the egg is exposed to the solution.
- the following solution is used for coating:
- the eggs from the previous steps are allowed to dry.
- the coating substance gradually dries onto the surface of the egg, giving the required protection only if the eggs are turned once during drying. Drying can occasionally be promoted by warm air blowing.
- the eggs prepared according to the method described above have excellent shelf- life.
- the eggs surface treated according the method of the invention are marketed with 21 days ' shelf life, which is about 50% longer than the 14 days ' shelf life of the eggs treated with the traditional methods. It should also be noted, that as it is demonstrated in the tables, the eggs have satisfactory microbiological values even after 25 days.
- the great economic advantage of the product manufactured according to the method of the invention is that the shelf life values are valid at room temperature, i.e. contrary to the products manufactured so far, cold storage is not necessary for the conservation of the quality.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Application Of Or Painting With Fluid Materials (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Packaging Frangible Articles (AREA)
Abstract
Method for the preparation of disinfected, surface treated eggs, comprising that after disinfection the egg is coated with a protective layer, which is similar to the protective layer forming after oviposition. The eggs have excellent shelf life. The great economic advantage of the product manufactured according to the method of the invention, is that the shelf life values are valid at room temperature, that is contrary to the products manufactured so far, cold storage is not necessary for the conservation of the quality.
Description
STERILIZED,, SURFACE-TREATED EGGS, AND PROCESS FOR, ITS PREPARATION
Technical field
The present invention relates to a method for the disinfection and surface treatment of eggs, and the eggs prepared by this method.
Background Art
Owing to their possible Salmonellosis contamination, eggs and meals prepared from eggs are considered to be dangerous foodstuffs, which can have significant toxic effect to the organism of the consumers. Accordingly, when preparing eggs and egg based products, manufacturers strive to use the safest egg products.
Presently users use disinfected egg or pasteurized egg fluid as starting material. The large-scale use of disinfected eggs started in the second half of the 1990's. The disadvantage of any disinfection procedure for the preparation of this product is that only the pathogens on the eggshell are killed, and the possible contamination of the inside content can only be counterbalanced by keeping the hygienic rules of adequate cooling and heat treatment, used in the cooking technology. Pasteurized egg fluid - which has been in use for many decades - is the safest solution, since during the preparation of this product due to the heat treatment the inherent microorganisms are also killed. But this starting material can not be used for the preparation of all egg based products, in many cases eggs with shells are needed. In the latter case the use of disinfected eggs is preferred.
The three main structural units of the egg are the egg-yolk, the egg-white and the egg-shell. The egg-shell settles to the full and stretched shell membrane in the uterus of the bird, primary role of which is the mechanic protec-
tion of the inside of the egg. The egg membrane is made up of many layers (mamillary layer, spongy layer), outermost of which is the cuticle. The cuticle, which has an important role during laying as lubricant, is secreted by the uterus of the bird. After oviposition (egg laying) this dries and blocks the pores of the egg, guaranteeing its protection against the microorganisms. But during disinfection of the egg most of the protective layer is shattered or destroyed, and as a result the protection exists no longer, and thus, the risk of contamination increases, and storage time decreases.
Nowadays three different egg-disinfection procedures are used: the procedure based on the use of gas (ozone), cold fog disinfection (Anios 2R), or the one based on the use of disinfectant solution. Recently the gaseous or cold fog procedures are mostly preferred. The cold fog procedure, although it is very effective, can only be used in a hermetically closed air space, built exclusively for this purpose, and the disinfectant. used in this procedure is toxic for the human organism. Although microorganisms die during disinfection with gas, the cuticle is also hurt, and as a consequence of this, according to the above, subsequent contamination can more easily happen, and the shelf- life also decreases.
Besides, physical cleaning of litter- or coop-striped eggs, mixed among the eggs to be treated cannot be performed, and these - because of their optical status - makes users to be sceptic about the quality of the eggs. The other problem from the users' side, that if they want to process the eggs purchased with the greatest possible efficacy, the egg-trays must be spread and ventilated, in order to ensure the applicability of the eggs even after many days. Since egg disinfection must be carried out immedietely before use, in a room specially built for this purpose to avoid subsequent contamination, marketing of disinfected eggs with 14 days' warranty was considered to be a breakthrough, which is very popular among the users striving for the maximal safety. At the same time there is a constantly growing demand for the reliably surface-treated eggs, with longer shelf-life, which are much more
advantageous from the point of view of the technological or logistics procedures of the users.
Disclosure of the invention
Therefore, the task of the present invention was the development a new disinfection procedure eliminating the disadvantages of the known disinfection procedures, wherein the eggs produced by said process possess longer shelf-life than those achieved by previously known methods, and can be stored simply, without extra work.
This task is solved with a procedure, wherein the washed eggs are coated with a layer, which is similar to the natural protection layer, mentioned above, and as a result of this disinfected eggs are prepared, which can easily be stored for more than 3 weeks at room temperature. Further advantage of this procedure, that it can be carried out in small-scale production level, manually, no extra mechanization is needed resulting in minimal investment costs. ,
The method according to the procedure comprises the steps of selection of the eggs turning of the eggs disinfection of the eggs coating of the eggs drying of the eggs and packaging of the eggs.
The detailed description of the above steps is provided as follows:
Selection of the eggs
In this step the cracked, broken and other abnormal eggs are removed, or for the more thorough cleaning the litter- or coop-striped eggs are also
removed, and at the same time the eggs are sorted out according to their mass. The eggs suitable for disinfection are sorted into four categories, according to their mass (S, M, L, XL), which also allows the separation according to the goods categories.
Turning of the eggs
In this step the eggs suitably selected and categorized, are turned to plastic trays with holes, which are used later at the disinfection and drying of the eggs.
Disinfection of the eggs
The eggs prepared according to the above steps are disinfected by the traditional disinfection procedures. The procedure is carried out in three phase stainless steel sink, the eggs first are put for 5 minutes into 40 °C, 2% (by weight) sodium hypochlorite solution (2 parts of the 10% (by weight) sodium hypochlorite solution is mixed with 98 parts water), then rinsed in a sink filled with pure water, which is followed by a water-jet rinse. The quality of disinfection is randomly controlled with litmus paper, and the eggs are left for drying for a short time.
Coating the surface of the eggs
The eggs from the previous step, being somewhat dry, rather arid (the surface is not dry, but not even wet), are coated with a substance forming protective layer. The time period between the disinfection and coating of the eggs is indifferent from the point of view of the quality of the eggs, because after disinfection, during preparation of the coating material and the suitable solution of the coating material eggs generally become arid, suitable for coating. In the coating step the eggs are immersed in the coating solution, prepared in one of the bowl of the sink, such a way, that the whole surface of the egg is exposed to the solution.
The following solution is used for coating:
Coating substance: meal wheat starch Solvent: water
Preparation of the solution:
0,85 kg wheat starch and 10 liters of water are measured. Starch is homogeneously mixed with a portion of the cold water, and the resulting suspension is added steadily, with constant mixing to the other portion of the water, with boiling. Then the resulting suspension is boiled with slow heating until a dense mass is produced. The mass is filtered into a sink filled with 30 liters hand-warm water, resulting in a warm solution, suitable for coating.
Drying of the eggs
The eggs from the previous steps are allowed to dry. During drying the coating substance gradually dries onto the surface of the egg, giving the required protection only if the eggs are turned once during drying. Drying can occasionally be promoted by warm air blowing.
Packaging of the eggs
In this step it is important, that only absolutely dry eggs can be used. At the final turning the disinfected, surface treated eggs are put to a closed plastic tray (without holes), similar to the paper tray. This step can serve as final control as well, since it gives the chance to remove the eggs injured (cracked, broken) during the procedure, and as a result the consumer will get only the really intact eggs. Every three trays of the eggs are covered with foil, in a way giving the eggs the maximal protection, but at the same assuring their aeration. The packages cannot be fully closed, this would result in stuffy eggs, which meant quality decrease. The resulting packages are put into cardboard boxes, labelled, and the boxes are closed. Boxes of different
sizes are used for packaging, this way packages of 90, 180, or 360 eggs can be prepared.
The eggs prepared according to the method described above have excellent shelf- life.
In the tables below the microbiological values of the untreated eggs and the eggs treated with the method of the invention are compared.
Table 1 Microbiological values of the eggs disinfected with the traditional method, after 25 days
HST: Hungarian Standard
Table 2 Microbiological values of the eggs disinfected with the method of the invention, after 25 days
HST: Hungarian Standard
It is evident from the table, that the microbiological values of the eggs treated according to the method of the invention are more advantageous than those of the eggs treated with the traditional methods.
The eggs surface treated according the method of the invention are marketed with 21 days' shelf life, which is about 50% longer than the 14 days' shelf life of the eggs treated with the traditional methods. It should also be noted, that as it is demonstrated in the tables, the eggs have satisfactory microbiological values even after 25 days. The great economic advantage of the product manufactured according to the method of the invention, is that the shelf life values are valid at room temperature, i.e. contrary to the products manufactured so far, cold storage is not necessary for the conservation of the quality.
Claims
1. Method for the preparation of disinfected, surface treated eggs, characterized in coating the egg after disinfection with a protective layer, said layer being similar to the protective layer forming after oviposition.
2. Method of claim 1, comprising the steps of selection of the eggs turning of the eggs disinfection of the eggs coating of the eggs drying of the eggs and packaging of the eggs.
3. Method of claim 1 and 2, characterized by using meal wheat starch as protective layer.
4. Method of claim 3, characterized by using the aqueous solution of meal wheat starch for the application of the protective layer.
5. Method of claim 4 wherein said aqueous solution is made of 0,85 kg meal wheat starch and 40 liters water.
6. Disinfected and surface treated eggs manufactured according to claim 1.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SK1238-2003A SK12382003A3 (en) | 2001-04-05 | 2002-04-05 | Sterilized, surface-treated eggs and process for its preparation |
| EP02759829A EP1383389A1 (en) | 2001-04-05 | 2002-04-05 | Sterilized, surface-treated eggs, and process for its preparation |
| PL02365282A PL365282A1 (en) | 2001-04-05 | 2002-04-05 | Sterilized, surface-treated eggs, and process for its preparation |
| HR20030795A HRP20030795A2 (en) | 2001-04-05 | 2003-10-02 | Sterilized, surface-treated eggs, and process for its preparation |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU0101423A HUP0101423A2 (en) | 2001-04-05 | 2001-04-05 | Disinfected egg with surface treatment and process for its produced |
| HUP0101423 | 2001-04-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2002080689A1 true WO2002080689A1 (en) | 2002-10-17 |
Family
ID=89979181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/HU2002/000027 WO2002080689A1 (en) | 2001-04-05 | 2002-04-05 | Sterilized, surface-treated eggs, and process for its preparation |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1383389A1 (en) |
| HR (1) | HRP20030795A2 (en) |
| HU (1) | HUP0101423A2 (en) |
| PL (1) | PL365282A1 (en) |
| RU (1) | RU2303876C2 (en) |
| SK (1) | SK12382003A3 (en) |
| WO (1) | WO2002080689A1 (en) |
| YU (1) | YU77703A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2724614A1 (en) | 2012-10-24 | 2014-04-30 | Wesso Ag | Use of a cleaning composition in particular for disinfecting and/or reduction of germs of eggs and method |
| DE102016008291B3 (en) * | 2016-07-01 | 2017-11-02 | Evonta-Technology Gmbh | Method and apparatus for treating eggs of poultry with electron beams for sterilization of the calcareous shell |
| EP3603414A4 (en) * | 2017-03-31 | 2020-08-05 | Granja Campomayor SL | Method for obtaining low-temperature boiled eggs and resulting product |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2541391C1 (en) * | 2013-08-09 | 2015-02-10 | Алексей Анатольевич ЖАРОВ | Method for preparation of raw egg for consumption (versions) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1092897A (en) * | 1913-03-31 | 1914-04-14 | Nat Egg Company | Process of preserving eggs. |
| US1177105A (en) * | 1916-01-21 | 1916-03-28 | Yester Laid Egg Co | Art of preserving and sterilizing eggs. |
| US1197707A (en) * | 1916-02-11 | 1916-09-12 | Sterilized Egg Company | Method of preserving eggs. |
| GB364128A (en) * | 1930-06-25 | 1931-12-28 | Laszlo Lipcsey | Improvements in or relating to the preservation of eggs |
| JPS56169542A (en) * | 1980-05-29 | 1981-12-26 | Kyuji Matsushita | Preparation of frozen egg and frozen egg |
| US5340596A (en) * | 1990-07-02 | 1994-08-23 | Nippon Oil Co., Ltd. | Method for preserving the degree of freshness of eggs |
| JP2000139334A (en) * | 1998-11-02 | 2000-05-23 | Fuji Chem Ind Co Ltd | Stable and rapidly soluble protecting powder for egg of type dissolving at time of use |
| US6165538A (en) * | 1995-08-25 | 2000-12-26 | Davidson; Leon John | Pasteurized in-shell chicken eggs |
-
2001
- 2001-04-05 HU HU0101423A patent/HUP0101423A2/en unknown
-
2002
- 2002-04-05 WO PCT/HU2002/000027 patent/WO2002080689A1/en not_active Application Discontinuation
- 2002-04-05 EP EP02759829A patent/EP1383389A1/en not_active Withdrawn
- 2002-04-05 YU YU77703A patent/YU77703A/en unknown
- 2002-04-05 RU RU2003132444/13A patent/RU2303876C2/en not_active IP Right Cessation
- 2002-04-05 PL PL02365282A patent/PL365282A1/en not_active Application Discontinuation
- 2002-04-05 SK SK1238-2003A patent/SK12382003A3/en not_active Application Discontinuation
-
2003
- 2003-10-02 HR HR20030795A patent/HRP20030795A2/en not_active Application Discontinuation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1092897A (en) * | 1913-03-31 | 1914-04-14 | Nat Egg Company | Process of preserving eggs. |
| US1177105A (en) * | 1916-01-21 | 1916-03-28 | Yester Laid Egg Co | Art of preserving and sterilizing eggs. |
| US1197707A (en) * | 1916-02-11 | 1916-09-12 | Sterilized Egg Company | Method of preserving eggs. |
| GB364128A (en) * | 1930-06-25 | 1931-12-28 | Laszlo Lipcsey | Improvements in or relating to the preservation of eggs |
| JPS56169542A (en) * | 1980-05-29 | 1981-12-26 | Kyuji Matsushita | Preparation of frozen egg and frozen egg |
| US5340596A (en) * | 1990-07-02 | 1994-08-23 | Nippon Oil Co., Ltd. | Method for preserving the degree of freshness of eggs |
| US6165538A (en) * | 1995-08-25 | 2000-12-26 | Davidson; Leon John | Pasteurized in-shell chicken eggs |
| JP2000139334A (en) * | 1998-11-02 | 2000-05-23 | Fuji Chem Ind Co Ltd | Stable and rapidly soluble protecting powder for egg of type dissolving at time of use |
Non-Patent Citations (2)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 006, no. 057 (C - 098) 14 April 1982 (1982-04-14) * |
| PATENT ABSTRACTS OF JAPAN vol. 2000, no. 08 6 October 2000 (2000-10-06) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2724614A1 (en) | 2012-10-24 | 2014-04-30 | Wesso Ag | Use of a cleaning composition in particular for disinfecting and/or reduction of germs of eggs and method |
| DE102016008291B3 (en) * | 2016-07-01 | 2017-11-02 | Evonta-Technology Gmbh | Method and apparatus for treating eggs of poultry with electron beams for sterilization of the calcareous shell |
| EP3603414A4 (en) * | 2017-03-31 | 2020-08-05 | Granja Campomayor SL | Method for obtaining low-temperature boiled eggs and resulting product |
Also Published As
| Publication number | Publication date |
|---|---|
| EP1383389A1 (en) | 2004-01-28 |
| HRP20030795A2 (en) | 2005-06-30 |
| PL365282A1 (en) | 2004-12-27 |
| RU2303876C2 (en) | 2007-08-10 |
| YU77703A (en) | 2006-05-25 |
| SK12382003A3 (en) | 2004-04-06 |
| HUP0101423A2 (en) | 2003-01-28 |
| RU2003132444A (en) | 2005-01-20 |
| HU0101423D0 (en) | 2001-06-28 |
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