Method for treating liquid egg-whites

A - Human Necessities – 23 – B

Patent

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A23B 5/005 (2006.01) A23L 1/32 (2006.01)

Patent

CA 2259462

The invention discloses a method for treating fresh egg products, consisting, after breaking the eggs and separating its constituents, in thermally treating non-concentrated egg-white and packaging it in airtight containers. The method is characterised in that the eggs are broken at a temperature between 0· and 18 ·C, the liquid egg-white being then slowly heated for the thermal treatment in a vessel (6) provided with a heat exchanger (9) over a time interval between at least 30 and 240 minutes up to a temperature between 40· and 48 ·C and preferably between 42· and 45·C, the temperature is then maintained at this level for 1 to 5 days (oven (24)).

Procédé de traitement de produits d'oeuf frais, comportant, après cassage des oeufs frais et séparation des constituants, un traitement thermique du blanc d'oeuf liquide non concentré et l'emballage dans des récipients étanches à l'air, caractérisé par le fait que le cassage des oeufs est fait à une température comprise entre 0~ et 18 ~C, l'élévation de température du blanc d'oeuf liquide pour le traitement thermique étant ensuite faite lentement dans une cuve (6) équipée d'un échangeur de chaleur (9) sur une période de temps comprise entre au moins 30 et 240 minutes jusqu'à une température comprise entre 40~ et 48 ~C et de préférence entre 42~ et 45 ~C, puis la température est maintenue à ce niveau pendant une durée comprise entre 1 et 5 jours (étuve 24).

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