JP2000157160A - Value-adding processing method for shelled eggs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply, readily and inexpensively produce shell eggs of high added values, for example, enhanced with excellent nutritive values, good taste, contribution to health promotion for the consumers, which have been impossible with the conventional techniques, by allowing nutritive components, for example, vitamin B1 vitamin B2, niacin, vitamin C, calcium, iron component, and the like or seasoning components, for example, salt taste, soy sauce taste, dried bonito stock taste and the like to soak to penetrate into the egg white and the egg yoke in the shell eggs. SOLUTION: In an electric potential transformer that can increase the input voltage of 100 V up to the output voltage of 12,000-18,000 V, the one end of the secondary coil is insulated in the transformer and the other end is used as the output line. The output line is connected to the stainless steel cage that is filled with shell eggs in the immersion (penetration) tank that is placed on the stand that is insulated from the ground by means of porcelain insulators or the like and the immersion tank is charged with the alternating voltage of 250-3,500 volts and the electric current of 10-150 μA to effect the static induction treatment whereby these nutrients and seasoning components are ionized, finely pulverized and thus is penetrated into the egg white and the egg yolk in the shell eggs.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a value-added processing method for eggs with a shell of a hen egg, wherein the eggs with a shell are subjected to an electrostatic induction treatment to obtain vitamin B1, vitamin B2, niacin, vitamin C, calcium, and iron. By infiltrating nutrients such as salty, salty, soy sauce, bonito and other seasoning components, or both components, it contributes to better nutrition, higher added value, better taste and better consumer health with excellent nutrition. The present invention relates to a method for processing value-added eggs with shells.

[0002]

2. Description of the Related Art Conventionally, methods for seasoning eggs with shells of chicken eggs, which are said to be price honor students, include physical methods such as a method using pressure, a method using ultrasonic waves, and a method using temperature difference;
Alternatively, there is a chemical method in which the eggshell is immersed in an acid solution, or a method using an enzyme to increase the permeability of the seasoning component.

[0003] Egg whites and yolks are protected by cuticles, eggshells, and eggshell membranes, and retain their life and freshness by respiratory action. It penetrates the egg white and egg yolk as it is, and because the pores of the eggshell and eggshell membrane are fine and the viscosity of the seasoning component is high, the liquid permeability and seasoning of the seasoning component to the eggshell and eggshell membranes The problem is how to improve the liquid permeability and permeability of the seasoning components while at the same time simplifying the operation and reducing the operating cost.

In the prior art, fat-soluble vitamins, calcium, iron, etc. are added to feed to enhance fat-soluble vitamins, calcium, iron, etc. in eggs. And vitamin B1 and vitamin B
2, niacin, vitamin C, calcium, iron and other nutrients or the above-mentioned nutrients together with salty taste, soy sauce taste,
It was impossible to impregnate seasoning ingredients such as bonito dashi.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a nutrient component such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron, etc. or a salty taste, which was previously impossible by subjecting a shell egg to an electrostatic induction treatment. By infiltrating the seasoning ingredients such as soy sauce flavor and bonito dashi flavor or both ingredients, eggs with shells with excellent nutrition, better taste, and high value-added shells that contribute to the promotion of consumer health, It is an object to provide a simple, easy, and low cost product.

[0006] Further, the present invention provides, as a pretreatment of a method for processing a shelled egg, refrigerated storage of the shelled egg boiled in a heating tank at 93 to 94 ° C for 2 to 4 minutes or without refrigerated storage. Infiltrate nutrients and / or seasoning ingredients or both ingredients, and when necessary, convert these shell eggs into hot spring eggs, boiled eggs in seven minutes, and hard-boiled eggs to increase added value and streamline and simplify processing. There is a purpose.

Further, the present invention provides a dipping tank containing a solution in which optional nutrient components and seasoning components are combined, on a stand which is insulated by grounding and an insulator such as an insulator or bakelite. Install several types of shells, load shell eggs into a metal basket such as stainless steel in a dipping tank containing various solutions, and simultaneously manufacture shell eggs impregnated with several optional nutrients and seasoning ingredients Has purpose.

Further, the present invention performs the electrostatic induction treatment on the nutrient component and the seasoning component to ionize the constituent molecules of the nutrient component and the seasoning component, and to make them finer, to thereby improve the liquid permeability and penetration of the seasoning component. The purpose is to dramatically increase the properties and allow the nutrients and seasonings to penetrate into the egg white and yolk of the shelled egg in a short time, efficiently, easily and at low cost.

[0009]

Means for Solving the Problems The present invention relates to a method for processing value-added eggs with shells, wherein the raw eggs with shells are washed with an acid solution mixed with vinegar and filled in a basket such as stainless steel. This stainless steel basket, vitamins, calcium,
After loading into the immersion tank containing a solution of nutrients such as iron, which is insulated with ground and insulators such as insulators,
One end of the secondary winding terminal of the transformer secondary circuit is connected to this cage made of stainless steel or the like to output, the other end is insulated in the insulator inside the transformer, and the immersion tank is grounded 250-35
The electrostatic induction treatment is performed in an alternating current electric field of 00 V and a current of 10 to 150 μA.
It is characterized by producing nutritious shelled boiled eggs by infiltrating nutrients such as calcium and iron.

The present invention also relates to the above-described method for processing a shell egg with added value, wherein a basket such as stainless steel filled with the washed raw shell egg is immersed in a solution of a seasoning component such as salty or soy sauce. It is charged in a tank and subjected to an electrostatic induction treatment to infiltrate seasoning ingredients such as salty and soy sauce flavors into the egg white and egg yolk of the raw shelled egg, thereby producing a shelled boiled egg with excellent taste. is there.

Further, according to the present invention, in the above-mentioned method of processing a shell-added egg, a basket made of stainless steel or the like filled with the washed raw egg with a shell is loaded into a dipping tank containing a solution of a seasoning component together with a nutrient component. Then, it is characterized in that seasoning components are infiltrated into egg whites and yolks of raw shell eggs together with nutrient components to produce boiled shell eggs having high nutritional value and excellent taste.

Further, in the present invention, in the above-described method for processing a value-added egg with a shell, as a pretreatment, the washed raw egg with a shell is boiled in a heating tank at 93 to 94 ° C. for 2 to 4 minutes. The egg-filled stainless steel basket is loaded into a immersion tank containing a nutrient component or a seasoning component or a solution of both components, and subjected to an electrostatic induction treatment. It is characterized by easy production of boiled eggs with nutritive value and excellent taste by infiltrating the ingredients.

Further, according to the present invention, in the above-mentioned method of processing a value-added egg with a shell, as a pretreatment, the washed raw egg with a shell is boiled in a heating tank at 93 to 94 ° C. for 2 to 4 minutes. Refrigerate the eggs with shells and, when necessary, hot spring eggs,
A 7-minute boiled egg, a hard-boiled egg, a stainless steel basket filled with this shelled egg is loaded into a soaking tank containing a nutrient component or a seasoning component or a solution of both components, and a static induction treatment is performed. It is characterized in that nutrients and / or seasoning components or both components are made to permeate into the egg white and egg yolk of attached eggs to easily produce various nutrient-rich and highly tasted boiled eggs with shell.

[0014] Further, the present invention provides the above-described method of processing a shell egg with added value, wherein a plurality of immersion tanks are provided, and a nutrient component or a seasoning component or a solution of both components is put in each immersion tank. Egg white of the egg, the desired nutritional components or seasoning components or both components are appropriately permeated into the yolk, at the same time,
It is characterized by the easy production of several nutritious, boiled shell eggs with good taste.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following, an embodiment of the present invention was subjected to an electrostatic induction treatment on a raw egg with a shell to give vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron to egg white and egg yolk of the raw shell egg. In the case where nutrients such as are infiltrated are described with reference to the drawings, in FIG.
Reference numeral 1 denotes a transformer for inducing electrostatic induction. The transformer 1 includes an iron core 2, a primary winding 3, a secondary winding 4, and an output line 5 of a secondary winding 4.
a, comprising an insulation terminal 5b of the secondary winding 4, wherein the voltage regulator 6 is connected to the primary winding 3 and the output line 5a of the secondary winding is insulated by the insulator 12. It is connected to the stainless steel basket 10 of the immersion tank 7 in which the nutrient solution 8 is put on the gantry 11.

Stainless steel basket 1 loaded with raw eggs 9 with shells
0 is inserted into the immersion tank 7 containing the nutrient solution 8 described above, and the output line 5a of the secondary winding 4 of the transformer is connected to the stainless steel cage 10 as described above. The insulation terminal 5b is placed in an insulated state in an insulator in the transformer, and the immersion tank 7 is installed on a stand 11 which is insulated from the ground by an insulator 12 and the like.
3 and condensers C1 and C2 as shown in FIG. 2 are formed between the stainless steel basket 10 in the immersion tank 7 and the ground. That is, the insulation treatment terminal 5b, which is one end of the high voltage side secondary winding 4 in the transformer 1, is insulated in the insulator in the transformer 1 to form the capacitor C1, and the high voltage side secondary winding is formed. The output line 5a at one end of the wire 4 is connected to an insulator 1 or the like.
The capacitor C2 is formed by connecting to the stainless steel basket 10 in the immersion tank 7 which is insulated from the ground in Step 2. As a result, the voltage between the output line 5a and the ground becomes a weak current of 250 to 3500 V and a secondary current of 10 to 150 [mu] A.

Electrostatic induction means that when a charged body is brought close to an electrically neutral substance, a charge having a polarity opposite to that of the charged body appears on the surface of the substance close to the charged body, and the charged body is located farther away. The same charge appears. Further, even when an electric field is present outside instead of the charged body, a charge opposite to the external charge appears. The charge appearing at this time is called an induced charge, and a neutral substance has an induced charge, and a charge is induced in the substance by an external electric action that is not in contact, and a phenomenon occurs in which + and-charges are polarized. This phenomenon is called electrostatic induction.
Applying an AC voltage to a substance by applying this phenomenon to apply rotation and vibration to the molecules of the substance to promote the dissociation and dispersion of the molecules and change the physical properties of the substance is called electrostatic induction processing.

In other words, according to the present invention, as a static voltage generator, the transformer 1 is of a shell-type circular winding transformer type using a stratified iron core 2, and the transformer 1 has a primary side circuit. The primary winding 3 is connected to an AC power supply via the voltage regulator 6, and the insulation-terminated terminal 5 b at one end of the secondary winding 4 of the secondary circuit of the transformer 1 is placed inside the insulator in the transformer 1. In addition to performing insulation treatment, the output line 5a of the secondary winding 4 of the secondary circuit is connected to an insulator 12 or the like.
Connected to the stainless steel basket 10 in the immersion tank 7 placed on the gantry 11 insulated from the ground
By applying a voltage of V and a current of 10 to 150 μA, an electrostatic induction treatment is performed, and the solution 8
Vitamin B1, Vitamin B2, Niacin, Vitamin C, Calcium, Iron, etc. are finely divided to increase liquid permeability and permeability, and nutrients penetrate into egg whites and yolks of shelled raw eggs 9 placed in a stainless steel basket 10 Measure.

In the transformer 1, a cylindrical insulating film is fitted into the center of the iron core 2, and the above-described primary winding 3 and secondary winding 4 are wound around the outer peripheral surface of the insulating film. As the primary winding 3, for example, a copper wire coated with polyester having a diameter of 0.6 mm is used to make 230 windings, and for the secondary winding 4, for example, a copper wire coated with enamel having a diameter of 0.09 mm is used. 40000 turns, but this secondary winding 4
Out of 40,000 turns, the first secondary winding 4 may have 22,000 turns, and the second secondary winding 4 may have 18,000 turns. The diameter, type, number of turns of these copper wires, etc. Is appropriately determined according to the amount of the nutrient component solution 8 and the amount of the raw egg 9 with a shell.

Normally, these copper wires are 0.03 to 3
mm can be used, and the type of copper wire used can be any of those commonly used as copper wires other than those coated with polyester or enamel. The wire 3 has 200 to 250 turns, the secondary winding 4 has 28000 to 40000 turns, and among the secondary windings 4, the first secondary winding 4 has 168 turns.
00 to 22,000 turns, and the second secondary winding 4 is 1120
It may be 0 to 18000 turns.

In the transformer, one end 5b of the secondary winding 4 is wound with an insulating tape at an end thereof, and is filled with an insulating material such as a tar pitch in the transformer. Insulation is performed by covering the one end 5b, but an insulating material other than the tar pitch may be insulating oil, unsaturated polyester, polyurethane resin or the like.

It is preferable to use a polyethylene resin as the material of the immersion tank 7. However, any material other than the polyethylene resin can be used as long as it is an insulating material from which the eluted material does not flow out. As the stainless steel basket 10, a wire net-shaped box is optimal, but other than this, a slit-shaped box, a perforated plate-shaped box, or another box-shaped box may be used.

When an alternating current is applied to the transformer 1 to increase the primary voltage of the transformer 1 to 100 V by operating the voltage regulator 6, the voltage on the secondary side, that is, between the terminals 5a and 5b of the secondary winding 4, is reduced. Although a voltage of 12000 to 18000 V is generated, since one end 5b of the secondary winding 4 of the secondary circuit is insulated, it is insulated by the insulator 12 loaded with the stainless steel cage 10 connected to the output line 5a. A voltage of about 3500 to 4800 V and a current of 10 to 150 μA are measured between the immersion tank 7 on the gantry 11 and the ground.

As described above, about 12000 generated on the secondary side
A voltage of about 3500-4800 V between the stainless steel basket 10 in the immersion tank 7 and the ground,
The current of 150 μA is caused by the secondary winding 4 shown in FIG.
And the capacitor C1 at the portion of the insulation terminal 5b and the insulator C12 at the portion below the gantry 11, the resistance R of the secondary winding 4, and the AC resistance circuit of the coil.

That is, as shown in FIG. 2, the above-described circuit forms a resonance circuit including the capacitor C1 and the capacitor C2, and includes the capacitor C1 which is an insulating terminal 5b at one end of the secondary winding 4. And secondary winding 4
The electrostatic induction is induced by the resonance frequency by the discharge from the output voltage by the capacitor C2 in the portion of the gantry 11 where the output line 5a at the other end is insulated by the insulator 12 or the like.

Depending on the amount of the nutrient solution 8 in the immersion tank 7 and the size of the stainless steel basket 10, and the amount of the eggs 9 with shells and the height of the insulators 12 and the like, the stainless steel basket 10 in the immersion tank 7 is The voltage between ground and about 3500-4800 V fluctuates, and the current of 10-150 μA also fluctuates. Also,
The voltage and current can also be varied by adjusting the input power supply from 0 to 100 with the voltage regulator 6.

The voltage of the stainless steel basket 10 in the immersion tank 7 generated by the AC resistance circuit as described above is about 3500 to 4800 when no load is applied.
Since the current is as low as 150 μA, it is safe for the human body and does not cause trouble such as electric shock or fire.

The voltage and current generated in the stainless steel basket 10 are appropriately changed by a voltage regulator provided on the AC power supply side according to the amount of the eggs 9 with shells and the conditions of the electrostatic induction treatment. By setting the voltage between the stainless steel basket 10 and the ground to 550 to 1600 V and the current to 30 to 100 μA, the eggs such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron and the like in the nutrient solution 8 are shelled. An AC electric field suitable for performing electrostatic induction that permeates egg white and yolk of No. 9 can be formed.

Incidentally, in the stainless steel cage 10 in the immersion tank 7, when the stainless steel cage 10 (electrode) becomes positively charged, a negative charge is conducted to the ground 13 side. Conversely, when the stainless steel cage 10 becomes negatively charged, it becomes grounded. Positive charges are induced on the 13th side, and thereafter, the positive and negative charges are switched by the frequency (50 to 60 times) per second in the stainless steel cage 10 according to the frequency of the AC power supply. Is also insulated, and the positive and negative charges are switched.

A general substance is composed of atoms. The atoms are composed of nuclei and electrons, and the nuclei are composed of neutrons and protons. In a steady state in which there is a circular motion and no external electric field acts, the positive charge of the protons and the negative charge of the electrons are the same and the state is stable. However, when a high voltage is applied from the outside, the electrons move to one side and the protons move to the other side, so that the electric centroids of the atoms do not match, and the atoms form one electric dipole. And an internal electric field is generated by the balance of the electric charges, causing polarization.

In this case, since the atoms (molecules) are polarized by an external electric field, it is called electron polarization or atomic polarization. All the molecules in the nutrient component solution 8 respond to the exchange of the positive charge and the negative charge by the electrostatic induction. And try to adapt,
The misalignment between the strong and weak intermolecular bonds occurs, the viscosity of the nutrient solution 8 is weakened, and molecules of the nutrients such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron, etc. Ionization is promoted,
Ultrafine particles are formed and the permeability is increased. As a result, the liquid permeability to the eggshell and eggshell membranes is improved, and the permeability to egg white and egg yolk is facilitated.

The above description has been made on the infiltration of molecules of nutrients such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron and the like into the egg white and egg yolk of the shelled egg 9. Particularly, vitamin B2 is riboflavin. 5-phosphate ester sodium (C ₁₇ H ₂ ON ₄ Na
O ₉ P) is highly water-soluble and has a molecular weight of 478.23, which is close to thiamic acid (molecular weight 337.27), and easily penetrates egg whites and yolks, which are edible parts of shelled raw eggs and shelled boiled eggs. In addition to the above-mentioned nutrients, it is the same for infiltrating molecules of seasoning components such as salty, soy sauce, and dashi taste into the egg white and egg yolk of the shelled egg 9. There is no such thing. In addition to salty taste, soy sauce taste, and bonito dashi taste, umeshiso taste and oden taste are also suitable.

As shown in FIG. 3, a plurality of immersion tanks 7 are installed on a gantry 11 insulated by insulators 12, and each of the immersion tanks 7 contains a nutrient component, a seasoning component, or a solution 8 of both components. And a stainless steel basket 10 filled with shelled raw eggs 9 in each immersion tank 7 and subjected to an electrostatic induction treatment to produce a desired nutritional component or seasoning component for the egg white and egg yolk of the shelled eggs or Infiltrate both components appropriately,
At the same time, several types of shell eggs may be produced.

[0034]

EXAMPLE 1 An electrostatic induction treatment apparatus as shown in FIG. 1, that is, a solution prepared by dissolving 30 g of thiamic acid as vitamin B1 per liter of water and nicotinamide as niacin in water 1 in an immersion tank on an insulating frame. A solution of 150 g per liter was flowed in, and 10 shelled fresh eggs washed with a commercially available dirty egg washing machine were washed with an acid solution mixed with 2% vinegar, and filled in a stainless steel basket. ,
This stainless steel cage was loaded into the above-described immersion tank, and a voltage regulator applied a voltage of 1500 V between the output line and the ground and a current of 53.
After adjusting to 4 μA and performing electrostatic induction treatment for 6 hours, vitamin B1 (thiamic acid acid) and niacin (nicotinamide) are permeated into the egg white and egg yolk of the shelled raw egg, and the shelled raw egg is washed with water. Let dry. Then, the results of measuring the content of vitamin B1 and niacin in the edible portion per 100 g of these eggs at the Japan Analysis Center were as follows. Nutrition components Control section 6 hours treatment Japan Food Research Laboratories Vitamin B1 0.08mg 20.6mg No. 298100258-001 Niacin 0.1mg 98.0mg No. 298100258-002 The numbers in the control section are the fourth edition of Japan Science and Technology Agency Resource Research Committee According to food composition table

[0035]

Example 2 In a dipping tank on the same insulating stand as in Example 1, a solution prepared by dissolving 400 g per liter of sodium L-ascorbate as vitamin C and 400 g per liter of calcium gluconal calcium as water were placed in a pot. The melted solution is allowed to flow while applying heat, and the raw eggs with shells are washed with an acidic solution mixed with 2% vinegar, and then filled into 10 stainless steel baskets 10, and the stainless steel baskets are immersed in the aforementioned immersion tank. The voltage was adjusted to 1500 V between the output line and the ground and the current to 54.5 μA by a voltage regulator, and the electrostatic induction treatment was performed for 4 hours, 6 hours, and 12 hours.
Vitamin C (sodium L-ascorbate) and calcium (gluconal calcium niacin) were infiltrated into the egg white and egg yolk of the shelled raw egg, and the shelled raw egg was washed with water and dried. The results of measuring the content of vitamin C and calcium in the edible portion per 100 g of these eggs at the Japan Analysis Center were as follows.
The amounts of vitamin C and calcium indicate the contents in 100 g. Nutritional components 4 hours treatment 6 hours treatment 12 hours treatment Japan Food Research Laboratories Vitamin C 61mgg 119mg 298080612-001 / 002 Calcium 44.7mg 49.9mg 52.1mg 298080661-001-3

[0036]

Example 3 Ten raw eggs with shells were washed with an acidic solution mixed with 2% vinegar, filled in a stainless steel basket, and immersed in hot water in a heating tank set at 93 ° C. for 4 minutes. The basket is salted, and the salt is 25 per liter of water.
The immersion tank described in Example 1 in which a solution in which 0 g was dissolved and a solution in which nicotinamide as niacin was dissolved in 150 g per liter of water was introduced, and the voltage between the output line and the ground was 1500 V using a voltage regulator. After adjusting to 68.2 μA and conducting electrostatic induction treatment for 4 hours, salty (salt) niacin (nicotinamide) was infiltrated into the egg white and egg yolk of the shelled raw egg, and the shelled raw egg was washed with water and dried. Was. The results of measuring the content of sodium (in terms of salt) and niacin in the edible portion per 100 g of these eggs at Japan Analytical Research Center were as follows. Niacin and sodium contents indicate the contents in 100 g. Supplementary nutrients Control group Supplementary group Japan Food Research Laboratories Sodium 130mg 303mg (770mg) No. 298100259-001 Niacin 0.1mg 201mg Same as above Control group figures are based on the Science and Technology Agency Resource Research Committee (Fourth Edition Japanese Food Standard Composition Table). The value in sodium () is the value in terms of salinity.

[0037]

Example 4 Ten raw eggs with shells were washed with an acidic solution mixed with 2% vinegar and filled in a stainless steel basket.
0 g of the solution dissolved therein and a solution of 300 g of sodium L-ascorbate per 1 liter of water as vitamin C were charged into the immersion tank described in Example 1 in which the solution was introduced.
1500V, current 6 between output line and ground with voltage regulator
After adjusting the concentration to 8.2 μA and performing an electrostatic induction treatment for 4 hours, salty (salt) and vitamin C (sodium L-ascorbate) were infiltrated into the egg white and egg yolk of the shelled raw egg. The eggs were immersed in a heating tank set at 93 ° C. for 4 minutes, boiled and dried. And these eggs 10
The results of measuring the content of sodium (in terms of salt) and vitamin C in the edible portion per 0 g at the Japan Analysis Center were as follows (Results Table No. 298090180-00)
1). The amounts of sodium and vitamin C indicate the contents in 100 g. Description Analytical test item Result Analytical method Sodium (as Na) 850 mg / 100 g Atomic absorption spectrophotometer Vitamin C 401 mg / 100 g High-performance liquid chromatograph method

[0038]

Example 5 Ten raw eggs with shells were washed with an acid solution mixed with 2% vinegar, and filled in a stainless steel basket.
The immersion tank described in Example 1 in which a solution in which 0 g was dissolved and a solution in which 10 g of thiamine was dissolved per liter of water as vitamin B1 was charged, and a voltage regulator applied a voltage of 1500 V between the output line and the ground, and a current After adjusting to 68.2 μA and conducting electrostatic induction treatment for 4 hours, sodium (salt) and vitamin B1 were added to the egg white and egg yolk of the shelled raw egg.
After infiltrating (Siamine), the raw eggs with shells were immersed in a heating tank set at 93 ° C. for 4 minutes, boiled and dried.
The results of measuring the content of sodium (in terms of salt) and vitamin B1 in the edible portion per 100 g of these eggs at the Japan Analysis Center were as follows (Results Table No. 29090615-001) Analysis test item Result Analysis method Sodium (as salt) 674mg / 100g Atomic absorption spectrophotometer Vitamin B1 (Siamin) 8.61mg / 100g High-performance liquid chromatography method

[0039]

[Example 6] 30 raw eggs with shells are placed in boiling water at 94 ° C for 2 minutes 4
After immersion for 5 seconds, one of the 10 stainless steel baskets was filled with a solution prepared by dissolving 3 kg of sodium L-ascorbate in 8 liters of water as vitamin C in the same type as in Example 1 (first immersion tank). ), And another stainless steel basket was loaded into a dipping tank (second) of the same type as in Example 1 in which a solution in which 3 kg of gluconal calcium was dissolved in 7 liters of warm water as calcium was introduced. Another stainless steel basket was loaded into an immersion tank (third) of the same type as in Example 1 in which a solution of 400 g of Musashino lactate iron manufactured by Musashino Chemical Laboratory Co., Ltd. dissolved in 6 liters of hot water was introduced as iron. Then, in each immersion tank, the voltage between the output line and the ground was 1900 V and the current was 6
After adjusting to 9.8 μA and performing the electrostatic induction treatment for 4 hours and 6 hours, vitamin C (sodium L-ascorbate), calcium (gluconal calcium), iron ( (Lactate of iron lactate) and refrigerated for 24 hours, and then the content of vitamin C, calcium, and iron in the edible portion per 100 g of boiled eggs with shells boiled at 93 ° C for 9 minutes was measured by Japan Analysis Center. The measurement results are as shown in the table below. Supplementary nutrients Control section 4 hours treatment 6 hours treatment Japan Food Research Laboratories Vitamin C 0 90mg 270mg 298071559-002.003 Calcium 46.1mg 90.2mg 173mg 298071403-002.003 Iron 1.59mg 26.5mg 32.7mg 298071489-001.003

[0040]

[Example 7] 20 raw eggs with shells were put in boiling water of 94 ° C for 2 minutes 4
After immersion for 5 seconds, one of the 10 stainless steel baskets was loaded into the immersion tank (first) of the same type as in Example 1 in which 10 liters of saturated saline was introduced as a salty taste, and the other one of the other stainless steel baskets was filled. A stainless steel basket was loaded into an immersion tank (second) of the same type as in Example 1 in which 10 liters of white soy sauce manufactured by Nitto Shozo Co., Ltd. was introduced as a soy sauce flavor. Voltage between 1300V, current 37.5
Adjust to μA and perform electrostatic induction treatment for 2 hours,
After infiltrating the egg white and egg yolk of the shelled egg with sodium (salt) and soy sauce flavor and refrigerated for 24 hours, the shelled egg is immersed in a heating tank set at 93 ° C. for 8 minutes, boiled and boiled. Eggs and dried. And 100g of these eggs
The results of measuring the content of sodium (salt) and soy sauce flavor in the edible portion per unit at the Japan Analysis Center were as follows. Egg processing method with shells Sodium content Salt conversion (Na concentration) This food analysis center sodium 418mg / 100g 1060mg / 100g 298071307-002 Soy sauce flavor 218mg / 100g 554mg / 100g 298071614-003

[0041]

Example 8 Fifty raw eggs with shells were put in a stainless steel basket, immersed in boiling water of 94 ° C. for 10 minutes and boiled to form a hard-boiled egg. The stainless steel basket was used as a soy sauce flavor with white soy sauce manufactured by Nitto Jozo Co., Ltd. 40 liters were introduced into an immersion tank of the same type as in Example 1 and the voltage was adjusted to 1500 V between the output line and the ground by a voltage regulator, and the current was 46.8 μA. The electrostatic induction treatment was performed for 2 hours. After the soy sauce flavor was infiltrated into the egg whites and yolks of the eggs with shells, the contents of the edible portion of sodium (salt) and salt per 100 g of the eggs were measured by the Japan Analysis Center as follows. Met. Egg processing method with shell Na content Salt conversion (Na concentration) Japan Food Research Laboratories No treatment 152mg / 100g 386mg / 100g 29807161-001 Electrostatic induction treatment 266mg / 100g 676mg / 100g 298071614-002

[0042]

Example 9 Thirty eggs with shells were put in a stainless steel basket, immersed in boiling water of 94 ° C. for 10 minutes to form a hard-boiled egg, and the stainless steel basket was salted with 32 liters of water and a salt of 99% sodium chloride in 32 liters of water. The same type of immersion tank as in Example 1 in which 8 kg of saturated saline was introduced was charged, and a voltage adjuster was used to output a voltage of 1500 V between the output line and the ground and a current of 47.1 μA.
To perform electrostatic induction treatment for 2 hours,
After the salty taste is infiltrated into the egg whites and yolks of the boiled eggs with shells, the results of measuring the content of sodium (salt) and salt in the edible portion per 100 g of these eggs at the Japan Analysis Center are as follows: Met. Egg processing method with shell Na content Salt conversion (Na concentration) Japan Food Research Laboratories No treatment 155mg / 100g 394mg / 100g No.298070732-001 Electrostatic induction treatment 365mg / 100g 928mg / 100g No.298070732-004

In the above examples, mention is made of the case where vitamin B1, niacin, vitamin C, calcium, and iron are penetrated as nutrients into egg white and yolk, which are edible portions of shelled raw eggs and shelled boiled eggs. However, as for vitamin B2, sodium riboflavin 5-phosphate (C ₁₇ H ₂ ON ₄ NaO ₉ P) has high water solubility,
The molecular weight is 478.23 and thiamic acid acid (molecular weight 33
7.27), and can easily penetrate into egg white and yolk of shell eggs. In addition, in the examples of the seasoning components, salty as a seasoning component, a case where a soy sauce taste is infiltrated into the egg white of a shelled raw egg or a shelled boiled egg, yolk,
It can also penetrate bonito dashi, plum sashimi, and oden.

[0044]

According to the present invention, vitamin B, which has been impossible in the prior art, is obtained by subjecting a shell egg to an electrostatic induction treatment.
1. Along with the nutrients such as vitamin B2, niacin, vitamin C, calcium, iron, salty, soy sauce, and dashi taste, or the like, ionize the constituent molecules of both components and atomize them. Dramatically increases liquid permeability and permeability, and allows it to penetrate into the egg white and egg yolk of shell eggs in a short time and efficiently, and has a good nutritional value and is a tasty, consumer-friendly product. There is an excellent advantage that high value-added shell eggs that contribute to the promotion of health can be produced simply, easily, and at low cost.

Further, the present invention provides a method of storing a shelled egg boiled in a heating tank at 93 to 94 ° C. for 2 to 4 minutes in a refrigerated state or without refrigerated storage, and infiltrating a nutrient component or a seasoning component or both components when necessary. Then, this shelled egg is converted into a hot spring egg, a seven-minute boiled egg, and a hard-boiled egg, which has the advantage of increasing the added value as a shelled egg boiled egg and at the same time streamlining and simplifying the processing operation.

Further, in the present invention, several kinds of dipping tanks containing a solution in which optional nutrient components and seasoning components are appropriately combined are set up, and various shelled eggs impregnated with any nutrient component or seasoning component or both components are introduced. At the same time, there is an advantage that the manufacturing operation can be streamlined and simplified.

Furthermore, the present invention allows a nutrient component, a seasoning component, or both components to penetrate into a shell egg by a low power consumption electrostatic induction treatment which does not require a mechanical operation part or noise, does not require complicated operation, and does not require a complicated operation. Has the advantage of being able to adapt to the current working environment.

Furthermore, the present invention makes it possible to easily ingest nutrients such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron and the like, which are apt for modern humans, together with the nutrients of egg white and yolk, There are also benefits that can contribute to the health of the people.

[Brief description of the drawings]

Fig. 1 shows a state in which a stainless steel basket filled with raw eggs with shells is loaded into a dipping tank containing nutrients such as vitamins, and the nutrients are permeated into the raw eggs with shells by performing an electrostatic induction treatment. FIG.

FIG. 2 is an explanatory diagram showing an electrostatic induction induction circuit constituted by a transformer and an immersion tank insulated from ground.

[FIG. 3] A stainless steel basket filled with raw eggs with shells is loaded into a plurality of immersion tanks containing solutions of nutrients such as vitamins and seasonings such as saltiness, and subjected to electrostatic induction treatment to form shells. It is explanatory drawing which shows the state which makes an arbitrary nutrient component and a seasoning component penetrate into the attached raw egg.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Transformer 2 Iron core 3 Primary winding 4 Secondary winding 5a Output wire 5b Insulation terminal 6 Voltage regulator 7 Immersion tank 8 Nutrient solution 9 Shelled egg 10 Stainless steel basket 11 Stand 12 Insulator 13 Ground

Claims (6)

[Claims] [Claim 1] A raw egg with a shell is washed and filled in a metal basket such as stainless steel, and the metal basket such as stainless steel is filled with vitamin B1, vitamin B2, niacin, and vitamin C.
After loading the immersion tank containing a solution of nutrient components such as calcium, iron, etc., which is grounded and insulated with insulators such as insulators and bakelite, the transformer is placed in a metal basket such as stainless steel. One end of the secondary winding terminal of the secondary circuit is connected to output, the other end is insulated in an insulator in the transformer, and the immersion tank is grounded at a voltage of 250 to 3500 V and a current of 10
Perform an electrostatic induction process in an AC electric field of ~ 150 μA,
A value-added processing method for eggs with shells that allows nutrients to penetrate into the egg whites and yolks of shelled raw eggs. 2. The addition of a shelled egg according to claim 1, wherein a solution of a seasoning component such as salty taste, soy sauce taste, and bonito flavor is put into the soaking tank, and the seasoning component is penetrated into the egg white and egg yolk of the shelled raw egg. Value processing method. 3. A solution of nutrients such as vitamin B1, vitamin B2, niacin, vitamin C, calcium, iron, etc., and a solution of seasoning components such as salty, soy sauce, and dashidashi in a soaking tank. 3. The method of claim 1, wherein the egg white and egg yolk are permeated with a seasoning component together with a nutrient component.
A method for processing value-added eggs of the described shell. 4. The washed shelled eggs are heated in a heating tank to 93-9.
After boiling at 4 ° C for 2 to 4 minutes, the shell eggs are filled into a metal basket such as stainless steel and subjected to an electrostatic induction treatment, and the egg white and egg yolk of the shell eggs are infused with nutrients, seasonings, or both components. The value-added processing method for eggs with shells according to claim 1, 2, or 3. 5. A shelled egg in which a nutrient component or a seasoning component or both components have been impregnated into egg white and egg yolk by performing an electrostatic induction treatment, and refrigerated, and when necessary, a hot spring egg, a seven-minute boiled egg, and a hard boiled egg. The method for processing value-added eggs of the shelled eggs according to claim 4, which is converted into eggs. 6. A plurality of immersion tanks, which are insulated by grounding and an insulator such as an insulator or bakelite, are provided, and a nutrient component or a seasoning component or a solution of both components is placed in each immersion tank.
The value-added processing method for a shell egg according to claim 1, wherein the nutrient component, the seasoning component, or both components are permeated into the egg white and egg yolk of the shell egg.