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

Definitions

• the present invention relates to a process for the industrial production of liquid egg white from hen's egg.
• the invention is advantageously applied in the field of egg products and similar, to which the following description will make explicit reference without thereby losing generality, for the general public and distribution for example in supermarkets, hypermarkets etc., or by specialized distributors for specific applications such as protein supplements for athletes, sport-loving people and similar or baby food.
• albumen market also commonly called “egg white” or simply “white” has recently shown a significant increase in demand making up the price of four times over the last few months.
• the patent document US 6210740 proposes to apply a special treatment Albumen in a tank, with a slow increase in temperature (from 30 to 240 minutes) which is maintained between 40 0 and 48 ° for several days. The product obtained is then placed in sealed containers to be marketed.
• the egg white content in particular the presence, among others, of the conalbumin or ovotransferrin and lysozyme proteins.
• Conalbumin or ovotransferrin has a clear meaning in the album which is to bind tenaciously metal ions (Fr, Cu, Mn, Zn) thereby reducing the amount available free of bacteria for their multiplication.
• Lysozyme instead has the property to lyse the cell wall of gram +, normally heat-resistant and generally not pathogens causing their death for osmotic schoc, in the same time lysozyme has no effects against gram - normally heat sensitive most of them pathogenic such as Salmonella, Escherichia coli etc (International Egg Pasteurization Manual page 6).
• temperatures of use may not be sufficient to obtain a product hygienically safe especially in the presence of pathogenic bacteria in phase lag.
• the purpose of the subject invention is to overcome the problems and the drawbacks of the prior art described above.
• the object of this invention is to provide a process capable of allowing to obtain liquid egg white in microbiological conditions of sterility, in any type of aseptic packaging and with exceptional functional properties.
• Another object of the present invention is to provide an optimal procedure able to eliminate most of the air dissolved in the liquid egg white making the oxygen not available for the growth of aerobic bacteria.
• the liquid egg white production method allows to obtain liquid in microbiological conditions of sterility, in any type of aseptic packaging with exceptional functional properties.
• the process is therefore characterized by a short standard heat pasteurization, preferably using an ohmic heater for raising the final temperature, and including the deaeration of the product by vacuum of about -0.25 / -0, 5 bar.
• microorganisms heating inactivation is an exponential inactivation process, microbes reduction increases increasing temperature treatment as well, this must be done taking care of specific characteristics of the albumen and / or the residence time of the liquid at a given temperature (Pflug and Schmidt, 1968).
• bacteria are classified into two main families: Enterobacteriaceae (mainly pathogenic, gram - and heat-sensitive) and mesophilic aerobic bacteria (mainly degenerative, non-pathogenic gram-heat resistant).
• the present invention therefore suggests a treatment at 54-57 0 C for 2.5-3 allowing a significant bactrial decontamination performance and in the same time keeps inalterating the natural characteristics of the albumen in particular conalbumin and lysozyme.
• Both aerobic micrococci and Cereus are aerobic while Sterpotcocchi fecal prefer growth in the presence of oxygen, but can also grow in anaerobic environment albeit with a greatly reduced susceptibility.
• heating using an ohmic hetaing device is advantageous from a point of view of the optimization of the initial investment presenting a higher efficiency than conventional systems and maintenance costs very reduced due to the almost absence of moving parts.
• the microbial inactivation is mainly due to a thermal effect of the system but in addition to this it has been found a microbicidal effect due to the application of the electric field directly to the liquid food.
• Prokaryote cells which includes the bacteria of interest for the present invention, have an additional layer outside, known as "double phospholipid membrane", that subjected to a high voltage used by the system of ohmic heating creates breakpoints or "pores” and damaging it(Destinee R. Anderson 2003).
• the egg white so heat-treated on the basis of the above relationship of time-temperature undergoes to a first cooling step to a temeprature of about 54-57 0 C to 38-50 ° C to be subsequently subjected to treatment called "biochemical", detailed description of which follows.
• the first protein has the ability to bind tenaciously metal ions (Fe, Cu, Mn, Zn) thus reducing the free quota to the bacteria for their multiplication.
• the second protein instead has the property to lyse the cell wall of gram +, normally heat- resistant and generally not pathogens causing their death for osmotic schoc but acts with little or almost no effect on gram - normally thermolabile and which comprises mainly pathogenic microorganisms , Salmonella and Escherichia Coli including (International Egg Pasteurization Manual p.6) which, at this point, were totally killed by the previous thermal pasteurization step.
• the lysozyme activity like most of the biochemical processes, is highly dependent on environmental conditions such as pH, ionic strength of the matrix in which it is contained, temperature etc. (Keener et al. 2009).
• the temperature range of 38-50 ° C tends to simulate the body temperature of the hen that turns out to be an average of 40-42 0 C depending on the time of day, the conditions of plumage (during moulting or less), activities that the hen is doing at that moment and time of day ((WorldPoultry art. 03/29/2010).
• This like natural thermal condition acts, therefore, as a catalyst for the action of these two proteins activating and enhancing their microbial activity, mainly of lysozyme against gram- positive bacteria or those who survived the heat treatment process.
• C02 carbon dioxide addition
• biochemical treatment so described may be brought to completion in an aseptic tank which is followed by packaging under sterile conditions, or carried out directly in the final packaging.
• stabilizzandole When mounting in planetary partially denatured proteins gather around the air bubbles, stabilizzandole: hydrophobic areas are turning to the air and the hydrophilic towards the water.
• Acid addition helps whipping functionality because it allows proteins negatively charged to approach.
• the final volume increases as well as foam stability and this allows the heat to penetrate and cause protein coagulation during cooking without the collapse of the air bubbles.
• the EU Regulation N ° 1129/2011 Part E p. 33 recognizes carbon dioxide as a food additive by identifying it with the code E 290 and allows its use in all food categories regardless of dosage. According to the European Directive 95/2 / EC this application can be declared as MAP (Modified Atmosphere Packaging) or modified atmosphere packaging.
• the gas used carbon dioxide
• the gas used is defined as a "packaging gases” or one of the “gases other than air, introduced into a container before, during or after the placing in that container a food product” .
• EDTA This additive
• GRAS Generally Recognized As Safe N ° 152, 178, 363

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• 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)

Priority Applications (12)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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Cited By (1)

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Citations (6)

Family Cites Families (7)

• 2016
  • 2016-02-18 UA UAA201709062A patent/UA121567C2/uk unknown
  • 2016-02-18 CN CN201680010729.4A patent/CN107466211A/zh active Pending
  • 2016-02-18 JP JP2017562143A patent/JP2018505699A/ja active Pending
  • 2016-02-18 CA CA2976438A patent/CA2976438A1/en not_active Abandoned
  • 2016-02-18 PL PL16715861T patent/PL3261453T3/pl unknown
  • 2016-02-18 WO PCT/IB2016/000158 patent/WO2016135547A1/en not_active Ceased
  • 2016-02-18 DK DK16715861.7T patent/DK3261453T3/en active
  • 2016-02-18 SG SG11201706519UA patent/SG11201706519UA/en unknown
  • 2016-02-18 KR KR1020177025853A patent/KR20170120628A/ko not_active Withdrawn
  • 2016-02-18 ES ES16715861T patent/ES2700957T3/es active Active
  • 2016-02-18 RU RU2017132093A patent/RU2708916C9/ru active
  • 2016-02-18 EP EP16715861.7A patent/EP3261453B1/en active Active
  • 2016-02-18 US US15/552,996 patent/US20180027842A1/en not_active Abandoned

Patent Citations (6)

Non-Patent Citations (3)

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