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1. 发明授权

US4524083A Reserved liquid eggs and method of preparation 失效
标题翻译：保留液蛋及其制备方法
公开(公告)号：US4524083A
公开(公告)日：1985-06-18
申请号：US489984
申请日：1983-04-29
申请人： Roger Liot
发明人： Roger Liot
IPC分类号： A23B5/00 , A23B5/025 , A23B5/08 , A23B5/12 , A23L1/32
CPC分类号： A23B5/00 , A23B5/025 , A23B5/12
摘要： A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or deterioration that would result in any noticeable change in appearance that could otherwise occur during a prolonged period under conditions of room temperature. The mixture comprises an uncooked mixture of egg and either salt or sugar, which mixture has an osmotic pressure of at least 20 atm and has not more than 3 ppm oxygen.
摘要翻译：能够延长保质期的盐化或加糖生蛋混合物包括完全或分离的鸡蛋，其基本上没有足够的氧气，由此避免了可识别的腐败或劣化，这将导致外部任何明显的变化，否则可能在长时间内发生室温条件。混合物包括鸡蛋和盐或糖的未煮熟混合物，该混合物具有至少20个大气压的渗透压并且具有不超过3ppm的氧气。

2. 发明授权

US06210740B1 Method for treating liquid egg whites 有权
标题翻译：处理液体蛋白的方法
公开(公告)号：US06210740B1
公开(公告)日：2001-04-03
申请号：US09214627
申请日：1998-12-30
申请人： Roger Liot , Laurence Anza
发明人： Roger Liot , Laurence Anza
IPC分类号： A23L132
CPC分类号： A23B5/0057 , A23B5/0055
摘要： Process for treating fresh egg products which includes, after breaking fresh eggs and separating the constituents, a heat treatment of the non-concentrated liquid egg white and packaging in air tight containers, characterized in that the eggs are broken at a temperature of between 0° and 18° C., the temperature of the liquid egg white for the heat treatment then being raised slowly, in a tank 6 equipped with a heat exchanger 9, over a period of time of between at least 30 and 240 minutes up to a temperature of between 40° and 48° C. and preferably between 42° and 45° C., and then the temperature is maintained at this level for a period of between 1 and 5 days (oven 24).
摘要翻译：用于处理新鲜鸡蛋制品的方法，其包括在破碎新鲜鸡蛋并分离成分之后，对非浓缩液体蛋白进行热处理，并将其包装在气密容器中，其特征在于，蛋在0° 和18℃，然后在配备有热交换器9的罐6中缓慢升高用于热处理的液体蛋白的温度，在至少30至240分钟之间的时间段内直到温度在40°至48℃之间，优选42°至45°C之间，然后将温度保持在该水平1至5天之间（烘箱24）。

3. 发明授权

US4524082A Highly concentrated egg white or salted whole egg product and its method of preparation 失效
标题翻译：高浓度蛋清或盐渍全蛋制品及其制备方法
公开(公告)号：US4524082A
公开(公告)日：1985-06-18
申请号：US311311
申请日：1981-10-14
申请人： Roger Liot
发明人： Roger Liot
IPC分类号： A23L15/00 , A23B5/02 , A23B5/025 , A23L1/32
CPC分类号： A23B5/025 , A23B5/02 , A23B5/022
摘要： Process for preparing a concentrated egg white or salted whole egg product capable of containing other food ingredients and flavorings and of being preserved protected from the air, according to which the initial egg white is concentrated to a dry solids content of at least 55% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 47.degree. C.; or else the initial whole egg is concentrated to a dry solids content of at least 51% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 60.degree. C., with an amount of between 2 and 4% by weight of added salt compared with the final egg product being added before, during or after concentration. The product obtained can be preserved at least three months at ambient temperature and a further week at 37.degree. C.After rehydration it is used in making confectionery or for any food preparation in a similar way to that of fresh egg white or whole egg.
摘要翻译：制备浓缩的蛋白或盐化的全蛋制品的方法，其能够含有其它食物成分和调味剂并被保护免受空气保护，根据该方法，初始蛋清浓缩至干固体含量至少55％，与最终的蛋制品，在任何时候和在所有点处，被加工产品的温度不超过47℃。或者，与最终的蛋制品相比，初始全蛋浓缩至干固体含量至少为51％，使得在任何时间和所有点处理的产品的温度都不会超过60℃。，与加入浓度之前，期间或之后加入的最终蛋制品相比，加入的盐的量为2至4重量％。获得的产品可以在环境温度下保存至少三个月，并在37℃下再保存一周。再水合后，以与新鲜蛋白或全蛋类似的方式用于制作糖果或任何食物制剂。

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