Patent ID: 7052726

Claim:
A method of pasteurizing an in-shell egg having a yolk and albumen using a heating medium, comprising: connecting the centers of a largest and a smallest sphere that circumscribe the yolk and the egg shell to a center of the yolk with straight lines and making imaginary extension lines on the straight lines; setting two points of the albumen closest to the yolk on the straight lines, two points of the albumen closest to the shell on the imaginary extension lines, and the centers of the largest and smallest spheres as the albumen's temperature measuring points; determining a point with a lowest temperature out of a measured temperatures from the albumen's temperature measuring points as the albumen's lowest temperature point; setting the two points of the yolk that are closest to the albumen on the straight lines, two central points between the yolk's center point and the above two points of the yolk, and the yolk's center point as the yolk's temperature measuring points; determining a point with a lowest temperature out of the measured temperatures from the yolk's temperature measuring points as the yolk's lowest temperature point; and measuring a temperature at the yolk's and albumen's lowest temperature points at different times and having them as a standard through a pasteurization process to determine a temperature of pasteurization and a required time of pasteurization.