GB547915A - Process for preparing preserved egg products - Google Patents
Process for preparing preserved egg productsInfo
- Publication number
- GB547915A GB547915A GB402441A GB402441A GB547915A GB 547915 A GB547915 A GB 547915A GB 402441 A GB402441 A GB 402441A GB 402441 A GB402441 A GB 402441A GB 547915 A GB547915 A GB 547915A
- Authority
- GB
- United Kingdom
- Prior art keywords
- egg
- sugar
- heating
- mixture
- product
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013601 eggs Nutrition 0.000 abstract 4
- 238000010438 heat treatment Methods 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- 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 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 238000002036 drum drying Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
Classifications
-
- 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
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
547,915. Preserving egg products. BOEHM, Ltd., F., and KUNZER, H. March 25, 1941. No. 4024. [Class 49] Liquid whole egg, egg yolk or egg white is preserved by adding thereto 1 to 10 per cent. by weight of a sugar and heating the mixture to a temperature not exceeding 70‹C. The heating concentrates the mixture and effects a reaction between the sugar and the eggbetween, it is assumed, the sugar and the fatty material of the egg, especially the phosphatides. The heating may be effected under reduced pressure at 50-70‹C. The moisture content of the product may be reduced to 10 to 30 per cent., or the product may be evaporated to dryness as by spray or drum drying. The sugar may be glucose, maltose or fructose, or mixtures thereof, and may be added to the egg as a concentrated aqueous solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB402441A GB547915A (en) | 1941-03-25 | 1941-03-25 | Process for preparing preserved egg products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB402441A GB547915A (en) | 1941-03-25 | 1941-03-25 | Process for preparing preserved egg products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB547915A true GB547915A (en) | 1942-09-17 |
Family
ID=9769300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB402441A Expired GB547915A (en) | 1941-03-25 | 1941-03-25 | Process for preparing preserved egg products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB547915A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1109990B (en) * | 1958-08-11 | 1961-06-29 | Seymour Foods Inc | Process for making a durable dry egg product |
| US3162540A (en) * | 1961-11-08 | 1964-12-22 | Kline Leo | Drying of yolk-containing egg liquid |
| AU2010241224B1 (en) * | 2010-11-04 | 2011-10-13 | Southside Coldstores Pty Ltd | Method of Processing Egg Product |
-
1941
- 1941-03-25 GB GB402441A patent/GB547915A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1109990B (en) * | 1958-08-11 | 1961-06-29 | Seymour Foods Inc | Process for making a durable dry egg product |
| US3162540A (en) * | 1961-11-08 | 1964-12-22 | Kline Leo | Drying of yolk-containing egg liquid |
| AU2010241224B1 (en) * | 2010-11-04 | 2011-10-13 | Southside Coldstores Pty Ltd | Method of Processing Egg Product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB929210A (en) | Method for stabilization of manganese salts of alkylene bisdithiocarbamic acids and the products thereof | |
| GB547915A (en) | Process for preparing preserved egg products | |
| GB595552A (en) | Improvements in or relating to processes of treating starch to render it substantially free of thermophilic bacteria | |
| GB400000A (en) | Process of preparing a dry substance or powder from emulsions and/or solutions | |
| ES323836A1 (en) | A procedure for the preparation of rapidly rehydrate dry products from vegetable foods. (Machine-translation by Google Translate, not legally binding) | |
| GB868045A (en) | Dried egg product and method of preparation | |
| GB1444991A (en) | Preparing phosphatides having emulsifying properties | |
| GB973874A (en) | Process for the drying of solid products mixed with or dissolved in liquid | |
| GB647085A (en) | Improvements relating to the treatment of oats and groats from oats | |
| GB1024899A (en) | Process for preparation of products such as flakes from maize groats | |
| GB813138A (en) | An improved method of producing a red dye | |
| GB284636A (en) | Process for obtaining an alimentary extract from fish | |
| GB1196389A (en) | Alimentary Paste Product | |
| GB877695A (en) | An improved process for preserving the carcasses of birds | |
| GB551827A (en) | Improved process for the preservation of eggs | |
| GB477863A (en) | A process for the simultaneous production from milk residues of animal fodder and alcohol | |
| GB525043A (en) | Process for reducing vegetables containing starch to a dry powder | |
| GB479437A (en) | An improved method of stabilizing green fodder | |
| GB607827A (en) | Improvements relating to food products having a starch basis | |
| GB700774A (en) | Stabilised aqueous solutions of sodium p-aminosalicylate and production of the same | |
| GB603997A (en) | Improvements in or relating to the drying of carrots | |
| GB554010A (en) | Improvements in or relating to the preparation of dry yeast products | |
| GB804013A (en) | Improvements in or relating to the preparation of protein products from fish materials | |
| GB300615A (en) | Improvements in and relating to the treatment of hides | |
| GB296462A (en) | Improved process for preserving eggs, egg yolks and egg whites |