HEAT STERILIZED LIQUID WHOLE EGG AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide bag-packed heat sterilized liquid whole egg keeping physical properties similar to those of fresh egg, requiring not so strict asepsis in a process up to packaging, and subjecting a packaged article to heat sterilization. SOLUTION: A method for producing heat sterili...

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Bibliographische Detailangaben
Hauptverfasser:	FUKAI AKIRA, HORIUCHI NAO, ITO KAZUFUMI, NOGUCHI MASAHIKO, ISE SHUNTARO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide bag-packed heat sterilized liquid whole egg keeping physical properties similar to those of fresh egg, requiring not so strict asepsis in a process up to packaging, and subjecting a packaged article to heat sterilization. SOLUTION: A method for producing heat sterilized liquid whole egg comprises a process of hermetically packaging thick membrane-containing liquid egg, and a process of sterilization comprising soaking entirely the bag-packed liquid whole egg in hot water having sterilization temperature of 57-61°C, and subjecting the bag-packed liquid whole egg to hot-water spray or steam spray. COPYRIGHT: (C)2006,JPO&NCIPI