Processed raw egg preservable at room temperature and process th

Details Processed raw egg preservable at room temperature and process th Processed raw egg preservable at room temperature and process th

1990-10-30

1992-07-14

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426614, 106157, 106158, 106159, A23B 508

Patent

active

051301555

ABSTRACT:
The processed raw egg preservable at room temperature according to the present invention is a uniformly kneaded paste like substance comprising 100 wt. parts of egg yolk or egg white, 1-10 wt. parts of a preservative, 5-20 wt. parts of a lower alcohol, and 1-6 wt. parts of an adhesive paste. The preservative prevents bacteria proliferation, the adhesive paste imparts an optimum viscosity, the lower alcohol uniformly disperses the component particles without separation or sedimentation, thereby maintaining the constant quality of the egg even when it is left standing at room temperature for more than a year.

REFERENCES:
patent: 5697 (1908-08-01), Guelpa
patent: 904035 (1908-11-01), Widgren
patent: 1456494 (1923-05-01), Rowland
patent: 2089063 (1937-08-01), Johnson
patent: 2216338 (1944-08-01), DeLanglais
patent: 2369766 (1945-02-01), Witty
patent: 2764496 (1956-09-01), Vogel
patent: 3156570 (1964-11-01), Holme
patent: 3479195 (1969-11-01), Parkinson
patent: 3640731 (1972-02-01), Kaplow
patent: 5052448 (1991-07-01), Ros
Hescox 1979 Henley's Formulas for Home and Workshop pp. 18, 29 and 30 Avenel Books, N.Y.

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