The Manufacture of an Improved Preparation of Eggs.
Year: 1899

page_text: Date of Application, 14th Sept., 1899
Complete Specification Left, 14th June, 1900-Accepted, 14th Sept., 1900
PROVISIONAL SPECIFICATION.
The Manufacture of an Improved Preparation of Eggs.
I, SIGMUND BERG, of 11, Stumpergasse, Vienna VI, in the Empire of Austria
Gentleman, do hereby declare the nature of this invention to be as follows:-
This invention relates to the manufacture of a preparation of eggs in paste
form, which is kept in air-tight vessels or receptacles, remains unchanged for
a long time, and is easily soluble in water, in order to be used in place of fresh
eggs. By the conversion of eggs into the paste form according to my invention,
the egg-material is considerably reduced as regards bulk without the flavour
being thereby altered, at the same time the great capacity for keeping permits
the sale of the eggs whilst reducing the cost of transport thereof.
For making my improved preparation, the egg-shells are broken and the white
and yolk contained therein separated as carefully as possible. In order to free
the yolk from the white still adhering to it, the said yolk is repeatedly pressed
through sieves which are preferably made of wire, the width of mesh of each
successive sieve being finer than that of the preceding one.
A sufficient separa-
tion of the white or albumen can be effected by straining the yolk through three
sieves, for example, of which the, first has a width of mesh of 5 millimeters. the
second of 3 millimeters and the third of 1 millimeters.
The white or albumen obtained from the eggs is evaporated to complete dryness
at a temperature of 50 degrees Centigrade and the solid residue pulverised.
The said residue is then gradually added to the yolk with constant stirring and
is stirred therewith until a fairly uniform mass is produced, which is either
evaporated in a vacuum for such a time, or the water allowed to evaporate in
the air until the substance has become viscous (i.e., pasty, similarly to meat
extract), when it has a beautiful dark golden yellow colour. This material is
placed in air-tight vessels capable of being closed up and made of wood or sheet
metal, and in these vessels possesses a considerable capacity for keeping, ex-
tending even to months.
Dated this 14th day of September 1899

page_text: is to be performed, to be particularly described and ascertained in and by thre
following statement:-
This invention relates to the manufacture of a preparation of eggs in the form
of a paste, which is kept in air-tight vessels or receptacles, remains unchanged for
a long time, and is easily soluble in water, in order to be used in place of fresh
cggs.
By the conversion of eggs into paste according to my invention, the egg-
material is considerably reduced as regards bulk without thereby affecting the
flavour, at the same time the great capacity for keeping permits the sale of the
eggs whilst reducing the cost of transport thereof.
For making my improved preparation, the egg-shells are broken and the white
and yolk contained therein separated as carefully as possible. In order to free
the yolk from the white still adhering to it, the said yolk is repeatedly pressed
through sieves which are preferably made of wire, the width of mesh of each
successive sieve being finer than that of the preceding one.
A sufficient separa-
tion of the white or albumen can be effected by straining the yolk through three
sieves, for example, of which the first has a width of mesh of 5 millimeters,
the second of 3 millimeters and the third of 1 millimeters.
The white or albumen obtained from the eggs is evaporated to complete dry-
ness at a temperature of 50 degrees Centigrade and the solid residue pulverised.
The said residue is then gradually added to the yolk with constant stirring and
is stirred therewith until a fairly uniform mass is produced, which is either
evaporated in a vacuum for such a time, or the water allowed to evaporate in
the air until the substance has become viscous (i.e. pasty, similarly to meat ex-
tract), when it has a beautiful dark golden yellow colour. This material is.
placed in air-tight vessels capable of being closed up and made of wood or sheet
metal, and in these vessels possesses a considerable capacity for keeping, even
for months.
Having now particularly described and ascertained the nature of my said in-
vention and in what manner the same is to be performed, I declare that what
I claim is―
The manufacture of an improved preparation of eggs wherein the white or
albumen of the eggs is separated from the yolk by pressing this latter successively
through several sieves, the size of mesh of which is finer at each succeeding sieve
than at the preceding one, said albumen being then evaporated to dryness at a
temperature of about 50° C. the solid residue being then pulverised and added
to the yolk with constant stirring until a uniform mass is produced, which mass
is then evaporated to a viscous or pasty consistency either in vacuo or by ex-
posure to the air substantially as described and for the purpose specified.
Dated this 14th day of June 1900.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.