WO2018177955A1 - Procédé de traitement de produits à base d'œufs frais - Google Patents

Procédé de traitement de produits à base d'œufs frais Download PDF

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Publication number
WO2018177955A1
WO2018177955A1 PCT/EP2018/057512 EP2018057512W WO2018177955A1 WO 2018177955 A1 WO2018177955 A1 WO 2018177955A1 EP 2018057512 W EP2018057512 W EP 2018057512W WO 2018177955 A1 WO2018177955 A1 WO 2018177955A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
temperature
egg
fresh
fresh egg
Prior art date
Application number
PCT/EP2018/057512
Other languages
German (de)
English (en)
Inventor
Jan Göktekin
Fabian König
Jonas REINHARD
Original Assignee
Pumperlgsund GmbH
Hosberg Ag
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 Pumperlgsund GmbH, Hosberg Ag filed Critical Pumperlgsund GmbH
Publication of WO2018177955A1 publication Critical patent/WO2018177955A1/fr

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
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • A23B5/0057—Preserving by heating without the shell with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof

Definitions

  • the invention relates to a process for the treatment - in particular preservation - of fresh products, in particular of fresh, liquid protein, egg yolk or whole egg. Furthermore, the invention relates to a preserved by this process fresh egg product.
  • the treated fresh products may be fresh liquid egg whites, egg yolks or whole eggs. Unless whole egg is concerned, the fresh egg product to be treated is separated from the whole egg after the eggs have been whipped.
  • the prior art methods provide for packaging the freshness product in airtight containers. Such a method is z. As described in EP 0 917 429 B1.
  • the fresh egg product in particular egg white
  • the freshness product is first subjected to a short-thermization at a temperature between 55 ° C and 63 ° C, preferably between 57 ° C and 61 ° C and more preferably between 58 ° C and 60 ° C, which lasts between 100 and 200 seconds, preferably between 100 and 160 seconds, more preferably between 120 and 160 seconds, and particularly preferably between 20 and 140 seconds. It has proven to be particularly advantageous if this brief thermisatization takes place at about 59 ° C. for about 130 seconds.
  • the freshness product is homogenized and then packaged in airtight containers.
  • the containers in which the freshness product is delivered to the end user e.g. B. Containers with a capacity in the range of 250ml to 1000ml.
  • the freshness product packaged in the airtight containers is heated to a temperature between 40 ° C and 47 ° C, preferably between 42 ° C and 45 ° C and more preferably between 43 ° C and 44 ° C, and subjected to long term thermification at that temperature for 2 to 6 days, preferably 3 to 5 days and more preferably for about 4 days.
  • the homogenization can also take place before the short-thermization or omitted altogether.
  • the inventive multi-stage therminstrumente Frischei has compared to previously known products a significantly increased shelf life at room temperature on.
  • the usual properties of the freshness product are largely retained, in particular the taste, the viscosity and sparklingness, as well as the other properties relevant to the processing of kitchens, such as the foamability of egg white to form a stiff snow.
  • the freshness product is egg white or egg yolk or whole egg.
  • the freshness product may be stored in a tank prior to and / or after the short-term thermification, prior to being packaged in the airtight containers, which tank is preferably sterile and / or germ-free.
  • the intermediate storage in the tank can be advantageous in the practical implementation of the method according to the invention, and with a sterile and / or germ-free tank, a long shelf life of the fresh egg product can be achieved even better.
  • the filling takes place in the airtight containers in a temperature range of 20 ° C to 28 ° C, preferably from 22 ° C to 26 ° C and more preferably at about 24 ° C.
  • a temperature range of 20 ° C to 28 ° C preferably from 22 ° C to 26 ° C and more preferably at about 24 ° C.
  • the filling into the airtight containers in a temperature range of 4 ° C to 16 ° C, preferably from 8 ° C to 12 ° C and more preferably at about 10 ° C.
  • a long shelf life of Frischei s can be achieved even better.
  • the cooling of the Frischei s after the Kurz- thermization to the temperature of the filling by a heat exchanger.
  • the use of a heat exchanger allows a uniform cooling and the avoidance of impurities.
  • the long-term thermalization is carried out in a special long-term thermalizing furnace in which the temperature and / or the humidity are regulated can be.
  • an air circulation is provided.
  • the thermal leitersofen an interior volume of several cubic meters, z. B. 20m 3 to 40m 3 .
  • a variety of intended for delivery to the end user containers can be simultaneously therminstrument.
  • large batches of consumer containers with fresh egg product can be uniformly and well controlled in the thermo-heating oven at the same time.
  • thermoforming furnace undergoes different degrees of humidity during the long-term thermization.
  • Humidity control can be used to adjust the rate of change in temperature in the fresh produce.
  • the freshness product is cooled down to 0 ° C to 8 ° C, preferably 0 ° C to 6 ° C and more preferably 0 ° C to 4 ° C after filling in the airtight containers and at this temperature a long-term cooling of up to 5 days subjected.
  • the heating of the fresh egg product to the temperature of the long-term thermization takes place within 1 to 4 hours, preferably within 2 to 3 hours. This can be achieved in particular by suitable humidity and temperature regulation in the thermal oven. Due to the comparatively rapid heating, it is possible to uniformly heat a multiplicity of filled fresh egg product containers.
  • the Frischei is filtered after beating the eggs and possibly separating from full egg to z.
  • B. centerfililtem in protein hail cords.
  • Small amounts of table salt are advantageously added to the fresh egg product after the eggs have been whipped, preferably 0.5 g to 2.0 g table salt per kilogram of fresh product. This improves the whipping ability, especially if the fresh product is protein.
  • the freshness product is deep-frozen after long-term thermalization at -18 ° C. After a permanent freezing of up to 18 months, the fresh product is still stable at room temperature for at least 6, preferably at least 8 months.
  • the multi-thermal insulation according to the invention is carried out such that the total bacterial count, namely the aerobic mesophilic colony number (AMK) at the end of the treatment at less than 1, 0 colony forming units per gram (KbE / g).
  • ANK aerobic mesophilic colony number
  • the freshness product between egg battering and packaging in the airtight containers is not otherwise treated as described above, in particular not provided with additives or added to obtain the most natural freshness product possible.
  • the invention further relates to a liquid, non-concentrated Frischei GmbH that is free of preservatives and was obtained by the method according to the invention.
  • the freshness product according to the invention is packaged in an airtight container and has a shelf life at room temperature of at least 6, preferably at least 8 months, which can be increased by freezing at -18 ° C for about 18 months.
  • the freshness product is egg white, egg yolk or whole egg. More preferably, the treated fresh egg product has a total bacterial count (AMK) of less than 1.0 KbE / g).
  • ANK total bacterial count
  • fresh eggs are whipped up and the protein contained therein is separated from the whole egg.
  • the protein is filtered and thus freed from hail cords, among other things, and about 1, 0 g to 1, 5 g of table salt per kg of protein added.
  • the liquid, not concentrated and not otherwise treated protein is thermally heated for about 130 seconds at a temperature of about 59 ° C, ie thermally treated. This short-thermization is also called pasteurization.
  • a homogenization and - without other treatment - then an airtight packaging in airtight containers with a capacity of, for example, about 500 ml or other suitable for the end user volumes.
  • the filling in the airtight containers is carried out in a temperature range of 20 ° C to 28 ° C, ie in the range of room temperature.
  • the protein thus packed is cooled down to 0 ° C to 4 ° C and subjected to long-term cooling for 1 to 5 days.
  • the airtight packaged protein can be stored and / or transported.
  • the packaged protein is heated in a special long-term thermo-heating oven within 2 to 3 hours to a temperature between 42 ° C and 45 ° C and thermally-heated at this temperature for 3 to 5 days.
  • the oven goes through different humidity levels.
  • a high humidity is set to bring the protein quickly to the desired temperature, and then the humidity is reduced while the temperature is kept stable.
  • Des Werteren the thermal ubensofen on a suitable air circulation in order to produce as uniform as possible temperature and humidity conditions in all areas of the furnace.
  • a total bacterial count (AMK) of less than 1.0 KbE / g can be achieved in the treated protein.
  • the protein thus multi-stage thermally and otherwise untreated protein according to the invention has a shelf life of at least 8 months at room temperature, and it is, moreover, natural, untreated protein. If this protein is frozen at -18 ° C immediately after long term thermification, it can be kept at room temperature for at least 8 months after freezing for up to 18 months.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé de traitement de produits à base d'œufs frais, consistant en un traitement thermique du produit à base d'œufs frais liquide non concentré après que les œufs ont été battus, tant que le produit traité à base d'œufs frais n'est pas l'œuf entier, en la séparation du produit à base d'œufs frais à traiter de l'œuf entier, et en l'emballage dans des récipients étanches à l'air. Après avoir battu et le cas échéant séparé les œufs, le produit à base d'œufs frais liquide non concentré est soumis entre 100 et 200 secondes à une thermisation courte à une température comprise entre 55 °C et 63 °C, homogénéisé, puis emballé dans les récipients étanches à l'air et ainsi emballés chauffés à une température comprise entre 40 °C et 47 °C et soumis à cette température entre 2 et 6 jours à une thermisation de longue durée.
PCT/EP2018/057512 2017-03-30 2018-03-23 Procédé de traitement de produits à base d'œufs frais WO2018177955A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102017003108.8A DE102017003108A1 (de) 2017-03-30 2017-03-30 Verfahren zur Behandlung von Frischeiprodukten
DE102017003108.8 2017-03-30

Publications (1)

Publication Number Publication Date
WO2018177955A1 true WO2018177955A1 (fr) 2018-10-04

Family

ID=61827725

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2018/057512 WO2018177955A1 (fr) 2017-03-30 2018-03-23 Procédé de traitement de produits à base d'œufs frais

Country Status (2)

Country Link
DE (1) DE102017003108A1 (fr)
WO (1) WO2018177955A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6090425A (en) * 1995-01-27 2000-07-18 Samimi; Mohammad H. Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product
US6210740B1 (en) * 1996-07-04 2001-04-03 Roger Liot Method for treating liquid egg whites
US6403141B1 (en) * 1999-01-20 2002-06-11 Michel Liot Method of obtaining long shelf life liquid egg products
WO2016135547A1 (fr) * 2015-02-23 2016-09-01 Di Carlo Francesca Procédé de traitement du blanc d'œuf liquide

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6090425A (en) * 1995-01-27 2000-07-18 Samimi; Mohammad H. Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product
US6210740B1 (en) * 1996-07-04 2001-04-03 Roger Liot Method for treating liquid egg whites
EP0917429B1 (fr) 1996-07-04 2002-11-13 Roger Liot Procede de traitement de blanc d'oeuf liquide
US6403141B1 (en) * 1999-01-20 2002-06-11 Michel Liot Method of obtaining long shelf life liquid egg products
WO2016135547A1 (fr) * 2015-02-23 2016-09-01 Di Carlo Francesca Procédé de traitement du blanc d'œuf liquide

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1999, ROS A J: "PROGRES, a new liquid hen egg albumen product that can be stored at room temperature.", XP002780588, Database accession no. FS-1999-06-Qc0070 *
NEMETH C ET AL: "Microbiological measurements for the development of a new preservation procedure for liquid egg", CZECH JOURNAL OF FOOD SCIENCE, PRAGUE, CZ; INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANKFURT-MAIN, DE, vol. 29, no. 6, 15 May 2013 (2013-05-15), pages 569 - 574, XP002697132, ISSN: 1212-1800 *
ROS A J, LEATHERHEAD FOOD RA FOOD INDUSTRY JOURNAL, vol. 1, no. 2, 1999, LEATHERHEAD FOOD RA FOOD INDUSTRY JOURNAL 1998 BV NIVE EGG PRODUCTS, PO BOX 113, 8070AC NUNSPEET, NETHERLANDS, pages 106 - 110 *

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Publication number Publication date
DE102017003108A1 (de) 2018-10-04

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