Patent ID: 7094438
Filing Date: 2006-08-22
Classification: A23B,A23L

Abstract:
1. A method of making a frozen concentrated liquid whole egg, the method comprising: preheating the liquid whole egg to a temperature of at least 100° F. to provide a preheated liquid whole egg; passing a film of the preheated liquid whole egg over the surface of a plate evaporator in more than one heating stage to heat the liquid whole egg for a time and temperature which are effective for removing water from the liquid whole egg such that the egg will have from about from about 33% to about 49 weight percent solids, from about 51 to about 67 weight percent water, and a viscosity at about 40° F. of from about 1,000 to about 5,000 cps to provide a non-coagulated concentrated liquid whole egg, each heating stage heating the egg to a temperature that is higher than the previous heating stage; pasteurizing the concentrated liquid whole egg for a time and temperature effective for providing a pasteurized concentrated liquid whole egg with less than about 1000 plate count per gram of concentrated egg, less than about 10 freezing the pasteurized concentrated liquid whole egg to provide a frozen concentrated liquid whole egg and wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10