公开(公告)号：US20130251864A1

公开(公告)日：2013-09-26

申请号：US13594586

申请日：2012-08-24

申请人： Jennifer Perry ,  Ahmed Yousef

发明人： Jennifer Perry ,  Ahmed Yousef

IPC分类号： A23B5/10 ,  A23B5/005

CPC分类号： A23B5/005 ,  A23B5/10 ,  A23L3/3445

摘要： A method for treating shell eggs with a gas includes subjecting the eggs to lower than atmospheric pressure for a period of time, heat for a period of time, and a treatment gas for a period of time. The treatment gas may be ozone at about 8-12% concentration by weight, the treatment temperature may be between 55° C. and 60° C. for about 2-25 minutes, and the atmospheric pressure may be from about 60-81 kPa for about 33 minutes or less. Eggs treated using this method showed a reduction in the concentration of Salmonella Enteritidis of at least log 5.

摘要翻译： 用气体处理壳蛋的方法包括使鸡蛋在一段时间内将鸡蛋低于大气压，加热一段时间，将处理气体处理一段时间。 处理气体可以是大约8-12％重量浓度的臭氧，处理温度可以在55℃和60℃之间约2-25分钟，而大气压可以是约60-81kPa 约33分钟或更短。 使用这种方法处理的鸡蛋显示肠炎沙门氏菌浓度至少降低5％。

公开(公告)号：US06632464B2

公开(公告)日：2003-10-14

申请号：US09976106

申请日：2001-10-15

申请人： Leon John Davidson

发明人： Leon John Davidson

IPC分类号： A23B5005

CPC分类号： A23B5/0052 ,  A23B5/005 ,  A23L15/00

摘要： A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

摘要翻译： 通过加热鸡蛋直到鸡蛋蛋黄的中心部分处于128°F至138.5°F之间的温度来烘烤壳内鸡蛋的方法。该温度在参数线A和参数 图B的线B 并且足以使蛋黄中存在的任何沙门氏菌属物品减少至少5个记录，但是不足以使用在Haugh装置中测量的蛋的蛋白质功能明显小于白蛋白 相关的未经高温消毒的壳内蛋的功能。

公开(公告)号：US3843813A

公开(公告)日：1974-10-22

申请号：US36333373

申请日：1973-05-24

申请人： NUTRIONICS MACHINE CORP

发明人： DRIGGS L

IPC分类号： A23B5/005 ,  A23B5/01 ,  A47G19/28 ,  A23B5/00 ,  A23L1/32

CPC分类号： A23B5/01 ,  A23B5/005 ,  A47G19/28

摘要： Treating hard cooked poultry eggs to pasteurize the eggs and to reduce the green coloration of portions of eggs which have such green coloration or are subject to green coloration development, comprising subjecting the hard cooked eggs to radio frequency energy in the range of about 50 to 100 megahertz to raise the temperature of the eggs to about 180*F.

公开(公告)号：US3764714A

公开(公告)日：1973-10-09

申请号：US3764714D

申请日：1970-07-15

申请人： NUTRONICS MACHINE CORP

发明人： DRIGGS L

IPC分类号： A23B5/005 ,  A23B5/01 ,  A23L15/00 ,  A47G19/28 ,  A47G29/00 ,  A23L1/32

CPC分类号： A47G29/00 ,  A23B5/005 ,  A23B5/01 ,  A23L15/00 ,  A47G19/28

摘要： A method of peeling eggs whereby the eggs are cooked small end down, cooled rapidly and peeled by placing them in a cylindrical chamber having its central axis generally disposed at an angle to the vertical. The chamber is moved in an orbital movement without rotating the chamber about its central axis. The peeled eggs are then packaged and pasteurized. The pasteurization may be carried out with radio frequency heating at approximately 180*F.

摘要翻译： 将鸡蛋煮熟后的蛋剥离的方法小型化，快速冷却并通过将其放置在其中心轴线通常以与垂直方向成一定角度的中心轴线的圆柱形室中进行剥离。 腔室在轨道运动中移动，而不围绕其中心轴线旋转腔室。 然后将去皮的蛋包装并巴氏消毒。 巴氏灭菌可以在大约180°F的射频加热下进行。

公开(公告)号：US2561137A

公开(公告)日：1951-07-17

申请号：US18262050

申请日：1950-08-31

申请人： CHARLES ROSS

发明人： CHARLES ROSS

IPC分类号： A23B5/005 ,  A23B5/14

CPC分类号： A23B5/005 ,  A23B5/14

公开(公告)号：US20160324169A1

公开(公告)日：2016-11-10

申请号：US15140561

申请日：2016-04-28

申请人： National Pasteurized Eggs, Inc.

发明人： Hector Gregorio Lara ,  Praveena Munukuru

IPC分类号： A23B5/005 ,  A23B5/06 ,  A23B5/01

CPC分类号： A23B5/0052 ,  A23B5/005 ,  A23L15/00

摘要： Chicken shell eggs pasteurized in a water bath set at a temperature of no more that substantially about 133° F. (±0.5° F.) result in eggs having measured albumen turbidity normally less than 200 Nephelometric Turbidity Units.

摘要翻译： 鸡蛋鸡蛋在设置在不超过约133°F（±0.5°F）的温度的水浴中巴氏消毒，导致具有通常小于200浊度浊度单位的测量的蛋清浊度的蛋。

公开(公告)号：US20130251863A1

公开(公告)日：2013-09-26

申请号：US13425100

申请日：2012-03-20

申请人： Ahmed Yousef ,  Jennifer Perry ,  David Kasler ,  Sudhir Kartikeya Sastry

发明人： Ahmed Yousef ,  Jennifer Perry ,  David Kasler ,  Sudhir Kartikeya Sastry

IPC分类号： A23B5/025 ,  A23B5/005 ,  F26B25/06

CPC分类号： A23L3/3445 ,  A23B5/005 ,  A23B5/10 ,  A23L3/3418 ,  F26B25/16

摘要： Apparatus for treating items with a treatment gas to decontaminate the items includes a chamber which receives the items. The chamber has a gas inlet in fluid communication with a distribution duct positioned within the chamber. The duct distributes the treatment gas throughout the chamber to prevent gas stratification. The chamber may also have a gas outlet for exhausting the chamber, a treatment gas source providing gas, such as ozone, carbon dioxide, or other treatment gas to the chamber. A vacuum pump is used to lower the pressure within the chamber and a purge pump is used to flush the treatment gas from the chamber upon completion of the treatment. A liquid reservoir is used to maintain a desired humidity within the chamber. A heat exchanger is used to maintain a desired temperature within the chamber, and a fan is used to circulate the treatment gas within the chamber.

摘要翻译： 用处理气体处理物品以净化物品的装置包括容纳物品的室。 腔室具有与位于腔室内的分配管道流体连通的气体入口。 管道将处理气体分布在整个室中，以防止气体分层。 腔室还可具有用于排出腔室的气体出口，为气室提供诸如臭氧，二氧化碳或其它处理气体的气体的处理气体源。 使用真空泵来降低室内的压力，并且在处理完成时使用净化泵来冲洗处理气体。 使用液体储存器来保持室内所需的湿度。 使用热交换器来保持室内所需的温度，并且使用风扇来使处理气体在室内循环。

公开(公告)号：US06974599B2

公开(公告)日：2005-12-13

申请号：US09922824

申请日：2001-08-06

申请人： Joseph M. Vandepopuliere ,  Owen J. Cotterill

发明人： Joseph M. Vandepopuliere ,  Owen J. Cotterill

IPC分类号： A23B5/005 ,  A23L1/32

CPC分类号： A23B5/0052 ,  A23B5/005

摘要： The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F0 line for shell egg or by other methods of determining the reduction in salmonella.

摘要翻译： 本发明涉及通过热处理生产更安全的壳蛋。 本发明提供了生产壳蛋的方法，其中蛋壳的蛋白和蛋黄接受足以巴氏杀菌壳卵的热处理，从而抵抗沙门氏菌的风险。 本发明提供了通过将壳卵引入预定温度的水溶液中并将壳蛋保持在溶液中足以引起沙门氏菌所需还原的预定时间的方式来向壳蛋提供热处理的方法。 预定时间和温度的特征可以通过使用等效点法进行热评估，通过使用用于壳蛋的F系列或通过确定沙门氏菌降低的其它方法。

公开(公告)号：US06235336B1

公开(公告)日：2001-05-22

申请号：US09389124

申请日：1999-09-02

申请人： Ahmad Akashe ,  Maria Teresa Zayas

发明人： Ahmad Akashe ,  Maria Teresa Zayas

IPC分类号： A23L132

CPC分类号： A23B5/18 ,  A23B5/005 ,  A23L15/30 ,  A23L27/60

摘要： This disclosure relates to egg yolk compositions with improved functionality as well as methods of preparing such egg yolk compositions. Such egg yolk compositions confer improved functionality to the food products into which they are incorporated. The egg yolk compositions are prepared by a process comprising: (1) forming an aqueous egg yolk mixture; (2) adding an alkaline material to the aqueous egg yolk mixture in an amount sufficient to adjust the pH of the aqueous egg yolk mixture to about 7.5 or above; (3) heating the pH-adjusted aqueous egg yolk mixture to about 40 to about 80° C. for a period of about 30 minutes or longer; (4) cooling the heat treated aqueous egg yolk mixture to or close to ambient temperatures; and (5) added an acidic material to the cooled aqueous egg yolk mixture to adjust the cooled aqueous egg yolk mixture to a neutral pH, thereby forming the aqueous egg yolk composition; wherein the aqueous egg yolk composition can be used in food compositions to impart improved egg yolk functionality. The use of the compositions and methods of the disclosure lead to the use of less egg yolk, oil, and/or other ingredients in the food compositions described herein, thereby reducing the cost of producing large quantities of such food products. Such reductions in cost could be translated to the general public, and thereby serve the consumer.

摘要翻译： 本公开涉及具有改进功能的蛋黄组合物以及制备这种蛋黄组合物的方法。 这种蛋黄组合物赋予其掺入其中的食品更好的功能。 蛋黄组合物通过以下方法制备，所述方法包括：（1）形成水性蛋黄混合物; （2）向水性蛋黄混合物中加入足以将水性蛋黄混合物的pH调节至约7.5或更高的量的碱性物质; （3）将pH调节的水性蛋黄混合物加热至约40至约80℃约30分钟或更长时间; （4）将热处理过的水性蛋黄混合物冷却至或接近环境温度; 和（5）向冷却的蛋黄混合物中加入酸性物质以将冷却的蛋黄混合物调节至中性pH，由此形成蛋黄水溶液; 其中所述水性蛋黄组合物可用于食品组合物中以赋予改善的蛋黄功能。 使用本公开的组合物和方法导致在本文所述的食品组合物中使用较少的蛋黄，油和/或其它成分，从而降低生产大量这种食品的成本。 这种成本的降低可以转化为公众，从而为消费者服务。

公开(公告)号：US5939118A

公开(公告)日：1999-08-17

申请号：US691744

申请日：1996-08-02

申请人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

IPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L3/015 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/00

CPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L15/00 ,  A23L15/20 ,  A23L15/35 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23V2002/00

摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

摘要翻译： 时间在处理全蛋的温度方法，使它们更安全地吃，而不影响鸡蛋的功能或感官特性。 鸡蛋的保持质量也得到提高。