Patent ID: 6024999
Filing Date: 2000-02-15
Classification: A23B,A23L

Abstract:
A process for extending the shelf life of a raw liquid egg product, comprising:preparing a given volume of the raw liquid egg product for subsequent consumption;heating the raw liquid egg product to at least 57.degree. C. and to a temperature level which is sufficient to begin pasteurization of the raw liquid egg product;pumping the given volume of the heated raw liquid egg product into a container while the liquid egg product is maintained at said temperature level;sealing the container in a substantially air-tight manner to facilitate storage of the liquid egg product;transferring the sealed container to a heater to facilitate further in-package pasteurization of the heated liquid egg product;continuing to maintain the temperature of the heated liquid egg product in the container at said temperature level for a first predetermined period of time of no longer than 60 minutes to complete the pasteurization of the liquid egg product; andcooling the pasteurized liquid egg product for a second predetermined period of time to a refrigeration temperature of between 5.degree. C. and -2.degree. C.