JP2002034513A - Method for washing with water, separating and collecting of ultrahigh-purity egg oil corresponding to three kinds of egg yolks - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method by which an ultrahigh-purity egg oil of about 100% can simply and efficiently be collected according to an improvement in a method for washing with water, separating and collecting of a high-quality egg oil. SOLUTION: This high-purity egg oil can be collected according to step procedures for selecting any one kind of an egg yolk prepared by treating a powder egg yolk or a liquid egg with an egg yolk and albumen separator, separating the powder egg yolk or liquid egg into egg yolk and albumen and taking out only the egg yolk and the egg yolk obtained by taking out only the egg yolk from a boiled egg, straining the resultant egg yolk and finely dividing the egg yolk, using the selected egg yolk, passing the resultant egg yolk through a roasting step with a roaster, a stirring step with an oil separating stirrer, a primary draining step, a filtering step with a double filter and a secondary draining step and then hermetically sealing the resultant egg oil in a container at a higher oil temperature than the outside air temperature by >=10 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for collecting egg oil, and more particularly to an improvement in a method for collecting ultra-high purity egg oil.

[0002]

2. Description of the Related Art Egg oil is rich in natural vitamin E such as lecithin and linoleic acid.
It is effective in healing diseases such as shortness of breath and hemorrhoids, and has been widely used as a nutrient tonic.

[0003] Egg oil is generally produced by dry-distilling and extracting only yolk, but the resulting yolk has a unique odor as a result of partial protein degradation. ing. Especially, since the oil is collected by burning the yolk forcibly with heat, the nose or bitterness is felt, and the dark brown part is mixed, the color is not good, and it is difficult to take it, especially for children. Had a problem of being hated.

[0004] On the other hand, capsule-type capsules in which egg oil is filled in capsules mainly made of gelatin and which is made easy to swallow are also commercially available. However,
In the case of the capsule type, egg oil is not absorbed into the body until it reaches the stomach, so that the side effect is significantly reduced. In addition, if capsule-type egg oil is swallowed at once, the stomach-impaired person suffers from an adverse effect of increasing the burden on the stomach.

[0005] Many conventional egg oils use preservative additives during the production process to facilitate long-term storage. Such preservative additives can have side effects, which are often difficult to predict and are often not completely definable or predictable.

As a method for solving the drawbacks of the prior art, as disclosed in Japanese Patent No. 2571441, handling is easy.
A powdered egg oil having good tongue absorbability and a method for producing the same have been invented.

[0007]

However, in the above-mentioned method for producing a powdered egg oil, since the egg oil is included in the cyclodextrin powder, foreign components other than the egg oil are contained. Almost 100
% Of ultra-high-purity egg oil,
In addition, in view of the examples described in the patent publication, since the egg oil extraction method is a conventional roasting method, it is merely taking out brown oil or dark brown egg oil mixed with brown, and only egg yolk lees. Because it contains components other than burnt oil, high-purity egg oil cannot be collected in this regard. Furthermore, in Example, since 1 kg of cyclodextrin powder is added to 1 kg of egg oil, using the same volume of cyclodextrin powder with respect to the amount of egg oil is very expensive because cyclodextrin is expensive. It does not distort what would be expensive egg oil. In addition, powdered egg oil products are microspheres and powders, and although it is recognized that handling such as weighing, loading into a container, and taking out is extremely easy, treatment of burns, especially sunburn, It has long been known that liquid egg oil is superior when applied directly to the skin as an atopic skin treatment, a burn treatment and a cut treatment for skin diseases, especially all kinds of skin allergies. Where you are.

The present inventor has intensively studied a method for producing ultra-high-purity egg oil. Therefore, the present inventor relates to a method for collecting high quality egg oil,
A patent application was filed on March 16 and a patent of No. 2510471 was obtained in 1996. However, the 251st
When collecting high-quality egg oil with the method of No. 0477, it is very difficult to remove the yolk from the boiled egg, agitate it, filter it, and so on. Some disadvantages have arisen. In addition, the stirring process is agitated by human power, resulting in a poor yield and a limitation in the amount of the sample collected.

[0009] In particular, in the method of obtaining the secondary water, in the step of removing secondary moisture, water is removed by heating to 150 ° C. or more. However, when heat of 180 ° C. or more is applied, egg oil changes or discolors. occured. In addition, in the above-described secondary moisture removal step, when the temperature drops to around 100 ° C., the container is sealed and stored in a container, and when a rubber packing or the like is used in the closed container, the packing is burned or deteriorated. The drawback is that such a drawback occurs. 25104
In Patent No. 77, since there was only a method of collecting egg oil after extracting yolk from boiled eggs, there were multiple steps in which a liquid egg had to be boiled once and the yolk had to be washed out. The cost was very high due to the significant loss.

The present invention has been made in view of the above-mentioned problems in the prior art, and in order to solve the problems, egg oil can be collected from any of a liquid egg, a boiled egg, and a powdered egg yolk. An object of the present invention is to provide a method capable of easily and efficiently collecting an ultra-high purity egg oil of nearly 100% using a liquid egg having technical disadvantages, and to solve the above-mentioned disadvantages.

[0011]

As a result of various studies to solve the above problems, the above object can be effectively achieved by the present invention. That is, the ultra-high purity egg oil washing and collecting method of the present invention is a method in which a powdered egg yolk or a liquid egg is applied to a yolk egg white separator, and the yolk is separated from the yolk and egg white, and only the yolk is taken out. By selecting and using any one of the yolks, which were refined by refining it, a production method characterized by the following process steps was developed. (A) Put any one of the above-mentioned egg yolks into a roasting machine capable of adjusting the heater and timer so that the bottom of the container is around 110 ° C., and roast until it is sufficiently foamed. (B) Water or hot water is charged in a bubbling state, and the mixture is boiled to ensure quick separation. (C) After being brought into the boiling state, it is transferred to a water tank of an oil separating and stirring apparatus, and is left to stand naturally after performing a stirring operation. (D) The oil separated by the oil separating and stirring device is collected, and the steps of the stirring operation and the natural standing are repeated. (E) Step (d) is repeated until the oil finally stops floating. (F) Recover the oil at 100 ° C until no steam is generated.
Stir at 105 ° C or less and extinguish the fire when the residue is separated. (G) As the temperature decreases, the oil is passed through a double filtration tank provided with a filter paper or filter cloth of 80 to 100 mesh / cm2 in the upper stage and 150 to 180 mesh / cm2 in the lower stage to remove the oil content. Collect. (H) After the oil finally collected by passing through the double filtration tank is heated at a temperature of 150 ° C. or higher and 180 ° C. as a limit to completely remove water, the oil temperature is higher than the ambient temperature by 10 ° C. or higher. Keep tightly closed in a container. With the above structure, egg oil can be collected with high efficiency and labor saving can be achieved with each device, so that high quality egg oil can be collected from any of the three types of powdered egg yolk, liquid egg and boiled egg and stored for a long time. This is a method of washing and collecting ultra-high-purity egg oil with water corresponding to three kinds of yolks.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION First, the egg oil referred to in the present invention is a powdered yolk or a liquid egg, which is separated from yolk and egg white by separating the yolk and egg white, and only egg yolk is taken out from boiled egg. It refers to any of the yolks that have been made by taking the yolk and sifting it.

An embodiment of the present invention will be described with reference to the manufacturing process diagram of FIG. The method of washing and collecting ultra-high-purity egg oil with water corresponding to three kinds of yolks according to the present invention is as follows, as shown in FIG. (1) The powdered egg yolk is used as it is, and the liquid egg is applied to a yolk egg white separator, separated into yolk and egg white, and only the yolk is taken. Boiled eggs also take the yolk and strain it to make it as fine as possible. (It may be kneaded by hand and does not need to be dried.) (2) Either one of the powdered yolk, the yolk taken out from the liquid egg, or the yolk obtained by taking the yolk from the boiled egg and flattening it The egg yolk is put into a roaster with a heater and a timer that can be adjusted so that the bottom of the container is around 110 ° C., and roasted until it is sufficiently foamed. The temperature and time are adjusted automatically and roasted without burning. (3) When the temperature reaches about 110 ° C. and the foaming state is reached, water or hot water is added, and the mixture is boiled in order to ensure quick separation. (The separation time is reduced to half of the conventional one.) (4) After the above-mentioned boiling state is reached, the mixture is transferred to a water tank of an oil separation / stirring apparatus, and is left naturally for a suitable time after the stirring operation. (5) The oil floating in the oil separation and stirring device is collected, and the stirring operation and the natural leaving process are repeated. (6) Step (5) is repeated until the oil finally stops floating. (The recovered oil is mixed with oil, moisture and lees in nearly 100% of the recovered egg oil.) (7) The recovered oil is cooled to 100 ° C. until no steam is generated.
Extinguish the fire when it is boiled at 105 ° C or less (without primary moisture) and the residue is separated. (8) As the temperature decreases, the cake is removed and the oil is removed by passing through a double filtration tank provided with filter paper or filter cloth of 80 to 100 mesh / cm 2 in the upper stage and 150 to 180 mesh / cm 2 in the lower stage. Collect. (9) When the oil component finally collected by passing through the double filtration tank is heated at 150 ° C. or higher and 180 ° C. as a limit to completely remove moisture (secondary moisture removal), a beautiful amber color is obtained. 100% of egg oil is completed. (10) By sealing and storing in a container at an oil temperature higher than the outside air temperature by 10 ° C. or more, it is possible to completely prevent rot, oxidation, and quality deterioration for many years.

Here, in the step (7), when heat of 105 ° C. or more is applied, the residue is burned and scorched, and the oil becomes brownish discoloration. It is impossible to extract high-purity egg oil close to 100%. In the step (9), when heat of 180 ° C. or more is applied, the egg oil is discolored or changed. In the step (10), in the related art, in the patent method obtained by the present applicant, when the temperature is lowered to about 100 ° C., the container is placed in a sealed container, but in this method, it is attached to a sealing container lid or the like. Problems such as burning of the rubber packing and deterioration of the packing and the container have occurred. The technical disadvantages as described above have been solved by the method shown in the steps (7), (9) and (10).

FIG. 2 is a schematic view of each device in the order of steps. In FIG. 2, (a) shows the use state of the egg yolk-white separator 1, (b) shows the roaster 2, and (c) ) Shows the oil separation and stirring device 3, (d) shows the double filtration tank 4, and (e) shows a state in which the bottom can 5 of the double filtration tank is separated to perform secondary moisture removal. When the liquid egg 1a flows from the upper part, the egg yolk egg white separator 1 is a mechanism in which the egg white 1b falls from the hole in the middle part, passes through several holes, and finally only the yolk 1c is extracted. . The device of the egg yolk-white separator 1 has been conventionally developed as a separator for separating egg yolk and egg white.

The roaster 2 has a timer 2a for time adjustment.
The temperature sensor 2b for adjusting the temperature of the bottom of the device can is provided.

The oil separating and stirring device 3 is provided with a stirring blade 3a for rotating the bottom of the device can, and is rotated and separated by means of a deceleration motor 3b and an object brake rod 3c capable of adjusting the rotation speed. The stirrer blades are in close contact with the bottom of the device can and can be cultivated in the field, so that scorching can be eliminated and rotation can be adjusted at regular intervals to stir uniformly. Further, a heater section 3d can be provided under the bottom of the apparatus can to apply heat during stirring.

The double filtration tank 4 is provided with a filter paper or filter cloth (4a) of 80 to 100 mesh / cm2 on the upper stage of the upper can.
And 150-180 mesh / cm2 filter paper or filter cloth (4b) two layers of filter paper or filter cloth are provided in the lower stage,
By allowing separation into a two-stage configuration with the double filtration tank bottom can 5, without transferring the filtered oil to another container,
As shown in the drawing, the bottom can 5 of the double filtration tank was directly fired,
A second moisture removal step can be performed. The filter in the double filtration tank 4 is made of filter paper or filter cloth (4a) and (4
The method is not limited to b), and it suffices to provide a filterable product of each particle size. In addition, as long as it is an apparatus capable of obtaining each specified temperature in the present invention, a thermal power device or the like is not particularly limited, and naturally various types of thermal power devices are included as devices used in the present invention.

[0019]

According to the present invention described in detail above,
The following effects are obtained. 1. Conventionally, it has been impossible to collect high-purity egg oil from a liquid egg. However, a liquid egg can be used to produce high-purity egg oil using an egg yolk-white separator and an oil separation and stirring device. 2. In boiled eggs, egg white was used as animal feed or was discarded, but the development of a roasting machine has enabled liquid eggs to be roasted so as not to burn, and by separating egg yolk and egg white in a liquid egg state, Only egg white was extracted and used for food processing, making it possible for a wide range of uses. In addition, three types of yolks, powder, liquid egg, and boiled egg, can be used by the roaster, and unmanned operation is possible, leading to labor saving. 3. With the development of the oil separation and stirring device, the yield has been improved, and the efficiency and production have been significantly improved. 4. Improvements to the double filtration system have greatly simplified the filtration process compared to conventional filtration processes. 5. By collecting only components of high-purity egg oil without using any additives, it is possible to completely prevent rot, oxidation and quality deterioration for many years, and to use it as a delicious and high-quality egg oil with excellent color. As described above, it was possible to cope with three types of yolk, the running cost could be kept low, and the time and amount of collecting ultra-high purity egg oil could be remarkably improved. This has expanded the range of more effective use of eggs with poor shell quality, especially for those who run poultry farms, with a 6-7% shell. All of the above-mentioned advantages lead to a reduction in cost and labor in collecting high-purity egg oil, leading to better management. As described above, the effect produced by the ultra-high-purity egg oil washing and collecting method corresponding to three kinds of yolks according to the present invention is enormous, and has an excellent effect that is extremely practical and beneficial for the poultry industry and the processed food industry. Things.

[Brief description of the drawings]

FIG. 1 is a sampling process diagram showing a processing process procedure according to the present invention.

FIG. 2 is a schematic view of each apparatus in a processing procedure according to the present invention.

[Explanation of symbols]

 1: Yellow egg white separator 1a: Liquid egg 1b: Egg white 1c: Egg yolk 2: Roasting device 2 2a: Timer 2b: Temperature sensor 3: Oil separation and stirring device 3a: Stirring blade 3b: Deceleration motor 3c: Object brake 3d: Heater unit 4: Double filtration tank 4a: Filter paper or filter cloth 4b: Filter paper or filter cloth 5: Double filter tank bottom can

Claims (1)

[Claims] Claims 1. A powdered yolk or a liquid egg is placed on an egg yolk egg white separator, separated into egg yolk and egg white, and only the yolk is taken out. A method comprising selectively using any one of the above, and characterized by the following process steps. (A) Put any one of the above-mentioned egg yolks into a roasting machine capable of adjusting the heater and timer so that the bottom of the container is around 110 ° C., and roast until it is sufficiently foamed. (B) Water or hot water is charged in a bubbling state, and the mixture is boiled to ensure quick separation. (C) After being brought into the boiling state, it is transferred to a water tank of an oil separating and stirring apparatus, and is left to stand naturally after performing a stirring operation. (D) The oil separated by the oil separating and stirring device is collected, and the steps of the stirring operation and the natural standing are repeated. (E) Step (d) is repeated until the oil finally stops floating. (F) Recover the oil at 100 ° C until no steam is generated.
Stir at 105 ° C or less and extinguish the fire when the residue is separated. (G) As the temperature decreases, the oil is passed through a double filtration tank provided with a filter paper or filter cloth of 80 to 100 mesh / cm2 in the upper stage and 150 to 180 mesh / cm2 in the lower stage to remove the oil content. Collect. (H) After the oil finally collected by passing through the double filtration tank is heated at a temperature of 150 ° C. or higher and 180 ° C. as a limit to completely remove water, the oil temperature is higher than the ambient temperature by 10 ° C. or higher. Keep tightly closed in a container. With the above structure, egg oil can be collected with high efficiency and labor saving can be achieved with each device, so that high quality egg oil can be collected from any of the three types of powdered egg yolk, liquid egg and boiled egg and stored for a long time. A method for washing and collecting ultra-high-purity egg oil with water corresponding to three kinds of yolks, wherein