Improvements in and relating to the Manufacture of Preserved Egg.
Year: 1899

page_text: Date of Application, 1st Apr., 1899
Complete Specification Left, 29th Apr., 1899-Accepted, 2nd June, 1899
PROVISIONAL SPECIFICATION..
Improvements in and relating to the Manufacture of Preserved Egg.
I, JAMES MECREDY, of 1, Brick Court, Temple, in the County of London,
Barrister at Law, do hereby declare the nature of this invention to be as follows:-
This invention relates to the manufacture of concentrated preserved egg and
consists in thoroughly mixing or blending the yolks and whites of eggs, preserving
them by increasing, the proportion of some of their natural alkaline constituents,
and then concentrating them by evaporation either to a semifluid or a solid state;
the resulting product possessing good keeping qualities and merely requiring to
be treated with water to render it fit for culinary or other purposes when required.
According to my invention the yolks and whites of good sound eggs are mixed
or blended in vacuo or in a vessel completely filled therewith.
Mixing or blending in this manner, prevents frothing of the egg or other
injurious effect due to the presence of atmospheric air. Any suitable vessel or
apparatus may be employed for such blending or mixing. While in the mixing
or blending vessel I add to and thoroughly incorporate with the egg a suitable
proportion of a mixture of chloride of sodium and phosphate of sodium, which
mixture serves to preserve the egg while merely increasing the proportion of some
of its natural alkaline constituents. It is preferable that not more than three
quarters of an ounce of this mixture of anhydrous salts should be added to the
contents of one hundred average sized hens' eggs, such proportion preserving the
eggs from deleterious change in the subsequent stages of treatment and storage,
and greatly facilitating the re-absorption of water by the finally dried product
when required for use.
The blended egg is then concentrated to a semi-fluid consistency by evaporation
in vacuo.
This semi-fluid substance may be hermetically sealed in suitable vessels
ready for use when required, or may be poured onto oiled or greased paper or
similar material and further desiccated in a hot air oven or its equivalent, prefer-
ably at a temperature of about 130° F., until it contains not more than about
twelve per cent. of moisture and is in the form of a flaky solid substance.
This flaky substance is then reduced to a suitable degree of granulation and
packed ready for use.
Where the climate is sufficiently dry and only the solid granulated product is
required, the preliminary evaporation in vacuo may be dispensed with and the
blended egg, incorporated with the mixed salts, desiccated directly by hot air.
When required for use for culinary or other purposes, the semi-fluid, or solid
granulated egg substance is mixed with a suitable proportion of water which it
readily absorbs.
I have described the yolks and whites of the eggs as being mixed and treated
together, but it is obvious that they may be treated separately if required.
Dated this 1st day of Annil 1800
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.

page_text: I, JAMES MECREDY, of 1, Brick Court, Temple, London, England, Barrister at
Law, do hereby declare the nature of this invention and in what manner the same
is to be performed, to be particularly described and ascertained in and by the
following statement:
This invention relates to the manufacture of concentrated preserved egg and
consists in thoroughly mixing or blending the yolks and whites of eggs, preserving
them by increasing the proportion of some of their natural alkaline constituents,
and then concentrating them by evaporation either to a semi-fluid or a solid
state; the resulting product possessing good keeping qualities and merely requir-
ing to be treated with water to render it fit for culinary or other purposes when
required.
According to my invention, the yolks and whites of good sound eggs are mixed
or blended in vacuo or in a vessel completely filled therewith. This mixing or
blending prevents frothing of the egg or other injurious effect due to the presence
of atmospheric air. Any suitable vessel or apparatus may be employed for this
blending or mixing.
While in the mixing or blending vessel I add to and thoroughly incorporate
with the egg, a suitable proportion of a mixture of sodium chloride and sodium
phosphate, which mixture serves to preserve the egg while merely increasing
the proportion of some of the natural alkaline constituents thereof. It is prefer-
able that not more than three quarters of an ounce of this mixture of anhydrous
salts should be added to the contents of one hundred average sized hen's eggs,
such proportion preserving the eggs from deleterious change in the subsequent
stages of treatment and storage and greatly facilitating the re-absorption of
water by the finally dried product when required for use.
I do not confine myself to the above stated proportion of the alkaline salts as
this may be somewhat varied.
The blended egg is then evaporated in vacuo to a semi-fluid consistency, and this
semi-fluid substance may then either be hermetically sealed in suitable vessels
ready for culinary or other use when required, or it may be poured onto oiled or
greased paper or similar material and further desiccated in a hot air oven or its
equivalent, preferably at a temperature of about 130° F., until it contains not
more than about twelve per cent. of moisture and assumes a solid flaky form.
This solid flaky substance is then reduced to a suitable degree of granulation
and packed ready for use.
Where the climate is sufficiently dry and only the solid granulated product is
required, the preliminary evaporation in vacuo may be dispensed with, and the
blended egg incorporated with the mixed salts, desiccated directly in the hot
air apparatus.
When required for use for culinary or other purposes the semi-fluid or solid
granulated egg is mixed with a suitable proportion of water which it readily
absorbs; this absorption being greatly assisted by the above specified increase of
the natural alkaline constituents of the egg. The water is added to the solid
granulated. material in the proportion of about two tablespoons of water to one
of the substance in order to produce a liquid corresponding to the original
blended egg.
I have described the whites and yolks of the egg as being mixed and treated
together, but it is obvious that they may be treated separately if required.

page_text: Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
1. In a process for concentrating and preserving eggs, the addition to the blended
eggs of a mixture of phosphate of sodium and chloride of sodium substantially as
described for the purpose specified.
2. The process for the production of concentrated preserved egg, consisting in
blending or mixing the contents of the eggs in vacuo or in a vessel entirely
filled therewith, increasing the proportion of the natural alkaline constituents
of the egg by incorporating a mixture of phosphate of sodium and chloride of
sodium therewith, and then evaporating the mixed or blended egg either to a
semi-fluid condition or to a solid condition in which it is granulated, substantially
as described for the purpose specified.
3. Preserved egg produced by blending the contents of eggs and incorporating
therewith a mixture of phosphate of sodium and chloride of sodium and evaporating
the blended egg in vacuo to a semi-fluid condition, substantially as described.
4. Preserved concentrated egg produced by blending the contents of eggs and
incorporating therewith a mixture of phosphate of sodium and chloride of sodium.
desiccating the blended egg to a solid flaky condition and granulating the solid
flaky substance, substantially as described."
Dated th: 0041
1000
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.