JP2002119252A - Method for producing processed egg, the resultant processed egg produced by the method, and system for producing processed egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed egg additionally having functionality and/or a seasoning ingredient while maintaining both the physical and chemical properties inherent in raw egg, to provide a method for producing the processed egg, to provide another version of the processed egg eatable directly without undergoing any additional cooking by further adopting a smoking treatment or heat treatment of the former processed egg, and to provide a method for producing the latter processed egg. SOLUTION: The 1st objective method for producing a processed egg comprises the 1st step wherein a raw egg is washed and put to pretreatment, the 2nd step wherein a vacuum is applied to the resulting egg followed by releasing the vacuum with a treatment liquid, and the 3rd step wherein the resulting egg is collected. Another version of the processed egg eatable directly is obtained by putting the processed egg thus collected to heat treatment or smoking treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a chemical,
The present invention relates to a processed egg further containing a functional and / or seasoning component while maintaining physical properties as it is, a method for producing the same, and an apparatus for producing such a processed egg. In addition, the present invention relates to a processed egg which is prepared by heat-treating or smoking the processed egg so that it can be immediately consumed without a separate cooking step, and a method for producing the processed egg.

[0002]

2. Description of the Related Art Eggs, which are typical chicken eggs, are nutritionally complete foods because they themselves contain all living organisms and all the nutrients necessary to produce them. As well as structural and chemical contamination and physical impact,
In addition, it has a self-protection system against microbial invasion, and has such a packaging property that it can be distributed by itself. Therefore, along with modernization and sanitation of facilities, eggs are now being mass-produced and actively distributed.

[0003] However, in order to be able to respond to the taste of modern humans that have recently become diverse, and to facilitate the ingestion and distribution, the eggs are not heat-treated but salty at the same time rather than being provided in their natural state. Various methods have been attempted to provide processed eggs additionally produced. As a method for producing such processed eggs, there is a method in which eggs are smoked by a traditional direct smoking method. In other words, it is a method in which oak or cherry wood chips are burned and eggs are smoked with the smoke. The smoked egg manufactured by the direct smoking method has a problem in that a harmful component such as tar, which is a problem in the smoking process, remains in the egg. Also disclosed is a processed egg produced by subjecting a raw egg to heat treatment in water and then immersing the raw egg in a seasoning solution containing a salty or seasoning component. Methods for producing such processed eggs have been disclosed in JP-A-61-128864, JP-A-63-79578, JP-A-7-147891, and Korean Patent Application No. 96-64315. In addition, a processed egg in which a raw egg is immersed in a saline solution for one day or more to infiltrate a salty taste and boiled and processed is disclosed.

[0004] The processed eggs produced by the heat treatment as described above have some convenience in production, distribution and ingestion, but their tastes mostly contain only a simple salty taste. Except for the traditional smoke treatment method, cooking the eggs by heating them in water generally resulted in a monotonous cooking method and limited consumption. On the other hand, in the case of processed eggs smoked by the direct smoking method, there is a problem that components harmful to the human body can be contained as described above.

On the other hand, a method for producing a raw egg containing a specific component by supplying a special feed to poultry or injecting a specific vaccine, and a method for such processed raw egg have also been proposed. U.S. Pat. No. 5,367,054 discloses that a chicken is immunized by injecting a specific vaccine, a functional egg containing immunoglobulin is produced therefrom, and immunoglobulin is extracted and purified from the egg yolk. It discloses a method that can be used as a health food. However, the method of producing raw eggs containing functionalities by supplying feed or vaccine to poultry is not only a time-consuming and economically expensive method, but also a method of injecting feed or vaccine. There is a limit to the transfer of the functional component of E. coli to poultry eggs, and there is a limit to generalizing such a method.

Accordingly, there is a need for development of a method for producing a processed egg containing functional and / or functional components in an easy and efficient manner without excessive time and economic burden,
Further, in terms of the taste, there is a demand for development of a new processed egg having a texture different from that of the conventional heat treatment method and various tastes, and a method for producing the same.

[0007]

SUMMARY OF THE INVENTION The present invention provides a method for producing a processed egg which further contains a functional and / or flavor component while maintaining the physical and chemical properties of the raw egg. The primary purpose is to do so.

The second object of the present invention is to provide a method for producing processed eggs containing functional and / or seasoning ingredients in a relatively short time in a large amount while maintaining uniform quality.
The purpose of.

[0009] The present invention is also produced by the above-mentioned production method, while maintaining the original physical and chemical properties of raw eggs as they are, additionally containing functional and / or seasoning components, and having excellent preservability. A third object is to provide a processed egg.

[0010] In addition, the present invention provides a processed egg produced by heat-treating the processed egg produced as described above, which contains functional and / or seasoning components, and which is convenient for distribution and ingestion, and its production. A fourth object is to provide a method.

A fifth object of the present invention is to provide an apparatus for producing processed eggs which can be mass-produced by the above method.

[0012]

According to one aspect of the present invention, it is an object of the present invention to wash and pre-treat raw eggs, and to apply a post-treatment liquid by applying a vacuum to the pre-treated eggs. Thus, the method can be achieved by a method for producing a processed egg, which includes a step of releasing the vacuum and a step of collecting the egg whose vacuum has been released by the treatment liquid.

According to another aspect of the present invention, an object of the present invention is to wash and pre-treat raw eggs, and to apply a vacuum to the pre-treated eggs and to apply the vacuum to the pre-treated eggs. And recovering the eggs whose vacuum has been released by the treatment liquid.

According to another aspect of the present invention, an object of the present invention is to wash and pretreat raw eggs, and to apply the vacuum to the pretreated eggs by applying a vacuum to the eggs. The method can be achieved by a method for producing a processed egg including a step of releasing, a step of collecting the eggs whose vacuum has been released by the treatment liquid, and a step of heat-treating the collected eggs.

According to another aspect of the present invention, an object of the present invention is to wash and pretreat raw eggs, and to apply a vacuum to the pretreated eggs to reduce the vacuum with a post-treatment liquid. This can be achieved by a processed egg produced by a method including a step of releasing, a step of collecting the eggs whose vacuum has been released by the treatment liquid, and a step of heat-treating the collected eggs.

According to still another aspect of the present invention, it is an object of the present invention to provide a processing tank including an openable and closable opening for loading and unloading eggs, and a processing tank connected to the processing tank. Can be achieved by a processing egg manufacturing apparatus provided with a vacuum pump for maintaining the vacuum in a vacuum, and a processing liquid inflow pipe and a processing liquid discharge pipe for loading and unloading of the processing liquid.

The step of washing and pre-treating the raw eggs according to the present invention further comprises the step of washing the selected raw eggs to remove the cuticle layer of the eggshell. Eggs that are likely to be damaged during the egg sorting process or cause microbial contamination during the cuticle removal process are selected and excluded, and such a sorting process is performed using an ordinary raw egg washing and sorting machine. This can be done in a manner that excludes eggs through the process.

Normally, an egg is composed of an outermost layer, a cuticle layer, an eggshell (calcium carbonate) layer, an eggshell membrane, and an air chamber or egg white fluid. The cuticle layer, composed of proteins and polysaccharides, protects the eggshell from physical shock and chemical contamination. Therefore, if a cuticle layer is present,
In the present invention, since the penetration time of the functional and / or seasoning components into the eggshell and eggshell membranes is prolonged or the effective penetration cannot be achieved, the present invention provides for the effective penetration of the permeate into the eggshell. Removing the cuticle layer before processing.

Conventionally, the cuticle layer of the eggshell has been removed by washing it off with water or rubbing it off with a brush or the like. However, the method of washing the cuticle layer with water or rubbing it with a brush not only requires much time and effort but also has a problem that it is difficult to remove the cuticle layer uniformly. Therefore, a method for corroding and removing the cuticle layer using a strong acid or base such as hydrochloric acid or caustic soda has been proposed. However, such strong acids or strong bases are extremely corrosive, but the cuticle layer is not uniformly removed and is harmful to the human body.
It is not desirable to use this to remove the cuticle layer.

In the present invention, the cuticle layer is removed using an organic acid selected from the group consisting of phosphoric acid, tartaric acid, malic acid, EDTA, etc., in order to uniformly and smoothly remove the cuticle layer and to shorten the process time. Suggest how to do it. Preferably, about 0.1N to 5N, more preferably,
Raw eggs in a solution of about 0.1N to 2N organic acid
Includes a method of uniformly and effectively removing the cuticle layer present in the eggshell by soaking for 0 seconds to about 10 minutes. After removing the cuticle layer, the method preferably includes a step of washing the eggs again with water and drying them before proceeding to the next step.

The step of applying a vacuum to the eggs that have gone through the washing and pretreatment steps including the above steps and releasing the vacuum with the treatment liquid is preferably performed in the apparatus for manufacturing a processed egg according to the present invention. As described in detail above, the apparatus comprises a processing tank configured to be able to inject a processing liquid after pouring eggs and maintaining a vacuum state, a vacuum pump connected to the processing tank, and a processing liquid. A processing liquid inflow pipe and a processing liquid discharge pipe for loading and unloading of the processing liquid are provided.

More specifically, according to a preferred embodiment of the present invention, as shown in FIG. 2 attached to the present specification, the above-mentioned apparatus puts eggs, seals them, applies vacuum thereto, and removes the treatment liquid. Processing tank 1 configured to be able to release vacuum by injection
0, a vacuum line 13 connected to a processing tank and a vacuum pump (not shown) so as to maintain a vacuum in the processing tank 10, and a processing tank and a processing liquid for injecting the processing liquid into the processing tank. A processing liquid inlet pipe 14 connected to a storage tank (not shown) and a processing liquid discharge pipe 17 for discharging the processing liquid after the vacuum is released by the processing liquid and recirculating the processing liquid to the processing liquid storage tank are provided. I do.

The device is also configured to extend into the processing tank 10 along the length of the tank so that the eggs can be spaced at such a distance that they do not impact each other. A tray 12 on which a large number of eggs are arranged in parallel, so that the processed eggs according to the present invention can be produced on an industrial scale,
It is configured for mass production at the same time. For convenience, the tray is configured to be freely loaded and unloaded into and out of the processing tank. The loading and unloading of the tray is performed through a hatch 11 attached to one end of the processing tank, and an observation window 18 is provided on the wall surface of the processing tank 10 so that the situation inside the processing tank 10 can be seen outside. Can be

The step of applying a vacuum to the eggs using the above-described apparatus and releasing the vacuum with the treatment liquid is performed by placing the washed and pre-treated eggs in the tray 12 and placing them in the treatment tank 10. Is sealed, and the inside of the tank is maintained at a vacuum through a vacuum line 13 connected to the processing tank. Then, the functionality and / or flavor of the eggs to be contained in the eggs through the inflow pipe 14 of the processing liquid connected to the processing tank is provided. It is configured to include injecting the processing liquid containing the components into the tank. By injecting the processing liquid into the processing tank maintained in vacuum, the vacuum of the processing tank and the eggs disposed therein is released, whereby the functional and / or seasoning components in the processing liquid are introduced into the egg. Penetrate.

The vacuum can be released only by injecting the processing liquid. However, after the processing liquid is injected so that the eggs are sufficiently immersed, air or air remains in the remaining space in the processing tank that is not filled with the processing liquid. The residual vacuum can be released by injecting nitrogen gas. Therefore, the apparatus for producing processed eggs preferably further includes an air inlet pipe 16. In another embodiment, the vacuum line 13 can be used instead of an air inlet pipe. That is, after applying vacuum, the valve of the vacuum line 13 may be closed to disconnect the line from the vacuum pump, and then connected to a nitrogen tank or the atmosphere to allow air to flow. it can. The vacuum is preferably applied in a range of about 660 Torr to about 10 ^-3 Torr, preferably in a range of about 560 Torr to about 100 Torr, more preferably in a range of about 360 Torr to about 160 Torr. However, the present invention is not limited to the above range, and can be appropriately selected and applied by those skilled in the art at a pressure that does not damage the eggs. The degree of vacuum applied in the processing tank can be confirmed through a vacuum gauge 19 mounted on the processing tank.

When releasing the vacuum by injecting the processing liquid, it is more desirable to generate ultrasonic waves at the same time. It can be said that the driving force for the functional component and / or the seasoning component in the treatment liquid to penetrate into the egg in the method of the present invention is due to the vacuum applied to the egg. It is thought to play a role in helping to better penetrate into the capillary structure in eggshells and eggshell membranes. The ultrasonic waves can be generated by an ultrasonic generator 15 preferably provided in the processed egg manufacturing apparatus. It is desirable that the ultrasonic wave generates a sound wave of about 1 KHz to 28 KHz. When an ultrasonic wave of 28 KHz or more is applied, there is a concern that the egg will be damaged, and an ultrasonic wave of less than 1 KHz may be too weak to exert the intended effect sufficiently. The frequency of the ultrasonic wave can be measured by an ultrasonic gauge 20 mounted on the processing tank 10.

In the above, the process of applying the vacuum to the pre-treated eggs and releasing the vacuum with the treatment liquid has been described in detail using the manufacturing apparatus according to the preferred embodiment of the present invention. However, the apparatus for the process is not necessarily limited to a structure such as that shown in FIG. 2; it can be sealed after containing the pre-treated eggs and a vacuum can be applied, and the vacuum can be applied to the liquid. Those skilled in the art can fully understand that any structure that can be released by injection can be applied.

The treatment liquid permeated into the egg by releasing the vacuum of the egg is composed of a liquid containing functional and / or seasoning components. Here, the functional ingredients include active ingredients that can promote physical activity and health, such as cholesterol absorption inhibitors, unsaturated fatty acids such as DHA, and medicinal plant extracts such as ginseng extract. The term is not limited to the specific components described above. A treatment liquid containing a functional component is referred to as a functional liquid, and the functional liquid contains a functional component as a main component, and can be produced by adding a seasoning component thereto.

The seasoning component is a component for seasoning foods, such as salt, an odor component such as incense, a component for giving various food tastes according to taste, such as a cheese taste, a ginseng taste and the like. A term that encompasses ingredients for improving the sensory taste of processed eggs. The seasoning component is not limited to the specific type described above. Although the seasoning liquid mainly contains the above-mentioned seasoning components, it is manufactured using a solution having a high salinity as much as possible, so that the habitat of microorganisms can be fundamentally shut off. It is desirable.

The above-mentioned functional and / or seasoning components are contained in the processing solution in an appropriate ratio so that the processed egg processed by the processing solution can exhibit an appropriate taste or effect depending on the components used. It does not have to exist as a specific percentage. For example, when a ginseng extract or beef extract is contained, a treatment solution containing each component in the range of 1% by weight to 10% by weight can be produced. The ratio is not specified, and the ratio can be adjusted as much as possible in consideration of consumer preferences and appropriate effects.

The processing solution containing the functional and / or seasoning components is, in principle, sterilized at the time of production so as to be free from general bacteria, coliform bacteria, yeast, yeast and the like by post-production inspection. As a sterilization method, it is desirable to sterilize the treatment liquid at 120 ° C. for several seconds as generally known as an ultra-high temperature instantaneous indirect sterilization method (UHT). The treatment liquid containing the functional and / or seasoning components is prepared in advance separately from the egg processing step. The process for producing a treatment liquid containing a functional and / or seasoning component comprises a step of limiting the particle size and turbidity of the treatment liquid by filtration in order to facilitate penetration of the component into the egg. . Filtration preferably involves filtering with a cartridge type filter of the screen filter concept, for example, filtering the processing solution by sequentially passing through a filter having a mesh size of 20 μm, 5 μm, 1 μm, and 0.2 μm. Including. On the other hand, a diatomaceous earth filter is excellent in removing fine particles having a size of 30 μm or less, and therefore, it is most preferable to perform filtration by using a filter and a diatomite filter in combination.

As described above, the filtration of the processing solution allows the particle size and turbidity of the processing solution to be controlled according to predetermined standards, and provides a guideline for uniform quality and perfection in the production of processed eggs. become. The turbidity of the filtered treatment liquid is preferably limited to 15 or less when measured using a turbidimeter. In addition, it is desirable to exclude particles having a particle size in the range of 5 μm to 15 μm, in order to prevent the pores of the eggshell from being blocked by particles having the size in the above range.

After the filtration of the treatment liquid, the treatment liquid is sterilized by the ultra-high temperature instantaneous indirect sterilization method (UHT) as described above, and the treatment liquid is cooled to a temperature lower than normal temperature (hereinafter referred to as “low temperature” in the present specification). (For example, a temperature between about 5 ° C. to about 15 ° C.). The processing liquid thus manufactured is supplied into a processing liquid storage tank connected to the processed egg manufacturing apparatus according to the present invention at the time of use, and then the pre-treated eggs are loaded and sealed, and then vacuum is applied. The processing liquid is injected into the processing tank through the inflow pipe of the processing liquid connected to the processing tank. By injecting the treatment liquid, the vacuum in the storage tank and the eggs is released, and the eggs contain the functional and / or seasoning components contained in the treatment liquid.

After the step of releasing the vacuum of the eggs with the treatment liquid is completed, the treated eggs are collected. The egg collection process is performed by first discharging the processing liquid injected into the processing tank of the processed egg manufacturing apparatus through a processing liquid discharge pipe, and then carrying out the egg. The processing liquid discharged through the processing liquid discharge pipe is desirably sterilized by passing through a UHT heat sterilizer provided in the processing liquid discharge pipe, recirculated into the storage tank, cooled in the storage tank, After being stored, it is reused in the next step.

The processed eggs according to the present invention can be manufactured by the above-described steps. However, in order to enhance the storage stability and commercial value of the manufactured processed egg, the method of manufacturing a processed egg according to the present invention may further include a step of coating the processed processed egg.

As described above, in order to allow the treatment liquid to easily penetrate into the egg, the method for producing a processed egg of the present invention includes a pretreatment step for washing the egg to remove the cuticle layer. Removal of the cuticle layer physically implies a weakening of the eggshell strength and chemically chemically means that the calcium carbonate layer of the eggshell appears and is microbiologically vulnerable to contamination. Therefore, the processed egg according to the present invention further includes a step of returning the eggshell state of the processed and processed processed egg according to the present invention to a state like a raw egg in a state where the cuticle layer is removed as described above. The physical and chemical properties of the raw eggs are maintained as they are, and the storability and commercial value are also improved.

The restoration of the egg shell state includes a step of coating the processed egg. The coating preferably comprises coating the eggshell with an oil selected from the group consisting of shellac, vegetable oils, mineral oils and the like. Coating with a shellac solution is most desirable, but vegetable or mineral oils can also be used for economic reasons. More desirably, in order to differentiate processed eggs from general raw eggs, natural pigments or synthetic pigments meeting food additive standards may be dissolved in shellac solution and used.

When a processed egg is coated with a pigment,
First, about 60% by weight of powder (powder)
After preparing a dye mixture by dissolving about 10% by weight of water and about 10% by weight of a solubilizing agent, the dye mixture is used in an amount of about 5% to 15% by weight and about 7% by weight of shellac to the total weight of the composition. This is done by preparing a pigment coating composition composed of 15% by weight, with the balance being alcohol, and coating this on the eggshell. Preferably, shellac is included in the pigment coating composition in an amount of about 7% to 9% by weight based on the total weight of the pigment coating composition. A dissolution aid is a component that helps a pigment dissolved in water to be well dispersed in a coating composition composed of shellac, vegetable or mineral oil, alcohol, and the like, and includes glycerol, propylene glycol, and the like. It is not limited to these.

The natural pigment is gardenia blue (Gardenia).
Blue) Dye, Cochineal
Extracted pigments, Annatto pigments, Chlorophylline, Monascus yellow, Monascus
cus) red pigment, spirina blue pigment, perilla (Peril)
la) Dye, konkon dye, Takahashi (Sorghum Re)
d) Pigment, Gardenia Yellow (Gardenia Yellow)
w) pigment, saffron pigment, grape seed extract, beet red, beet red, paprika
a), Lac pigment, madder pigment, tea extract, alpalper extracted pigment, papia pigment, picannut pigment, purple vermicelli corn pigment and the like can be appropriately selected and used. Dyes are not limited to those exemplified above, but can be appropriately mixed without reacting with other components of the coating composition described in detail, and can express a unique hue well. Anything can then be used.

As the synthetic dye, a dye according to food standards set by each country can be used. The coating can be performed by using a method such as a immersion or spray method or a vacuum adsorption method, and a spray method is preferable in terms of economy and commerciality. Through the coating process, processed eggs are not affected by the relative humidity in the air, and because they do not have to worry about microbial contamination, they should be considered as completely packaged like ordinary raw eggs. it can. Therefore, the merchantability and preservability of the processed egg can be improved. The inventor of the present application has confirmed that the collapse of the coating film does not occur even when the processed eggs coated with the shellac coating solution are left in a water bath at room temperature for 2 days.

According to the above-mentioned constitution, it is possible to provide a processed egg additionally containing a functional and / or a seasoning component while maintaining the physical and chemical characteristics of the raw egg as it is, and a method for producing the same. it can.

According to another aspect of the present invention, the processed egg provided as described in detail further comprises a step of subjecting the processed egg to a heat treatment or a smoke treatment before coating the eggshell, thereby providing a functional and / or flavoring. At the same time as containing the ingredients
Processed eggs that further enhance the comfort of distribution and ingestion can also be provided.

That is, the physical properties unique to raw eggs,
Although a processed egg containing a functional and / or a seasoning ingredient and a method of producing the same while maintaining the chemical properties as described above have been described, the heat treatment of such a processed egg can improve the physical properties of the raw egg. Including the same functional and / or seasoning ingredients as they are, but with additional taste and effect, or with the convenience of distribution and ingestion, with accompanying changes in target and chemical properties A processed egg in a cooked form and a method of manufacturing the same will be described. In order to avoid confusion of the concept, the processed eggs that have been heat-treated in this way are hereinafter referred to as “processed seasoned eggs”, and the processed eggs that have not been heat-treated as described above are referred to as “processed raw eggs”.

As defined above, the processed seasoned egg manufactured according to the present invention is manufactured by heat-treating or smoking the processed raw egg that has been manufactured before the coating step. More specifically, the processed seasoned egg is washed and pre-processed according to the present invention described in detail, and after applying a vacuum, the vacuum is released by a processing solution and the processed egg is collected, and then the processed egg is washed. In the drying process, the drying step may be preferably performed by a hot air drying step. In the case of processed raw eggs, after processing and processing the eggs in the processing solution, the step of washing and drying the eggs before coating the eggshell is performed at room temperature or lower, whereas the processed seasoned eggs Is prepared by heat-treating or smoking the eggs by forming the drying step as a hot-air drying step.

In principle, heat treatment can be divided into two types: heat treatment in which eggs are boiled in water or steaming using water vapor, and heat treatment in which food is directly heated without using water. Can be. Eggs that have been heat-treated by the latter are generally referred to as baked eggs, and smoked eggs produced by the conventional smoking method can also be said to be heat-treated eggs by the latter method. When the heat treatment is performed by the latter method, the egg tissue has a property that the egg tissue is more aggressive than the egg which is boiled in water or steamed due to partial evaporation of the water in the egg.

The present invention is described for convenience only with seasoned eggs that are heat treated by the latter method. It is obvious that the heat treatment of the processed raw egg produced by the present invention through water as in the conventional method or other heat treatment by a different method is within the scope of the present invention. By partially changing the process of post-processing the processed raw egg produced according to one aspect of the present invention,
A method for producing a processed seasoned egg that can be mass-produced in conjunction with the production of a processed raw egg will be described.

Therefore, as described in detail, the processed seasoned egg produced by the hot air drying method according to the present invention has the functionality and / or seasoned taste of the processed raw egg as it is and at the same time has the characteristics of a baked egg. It has a strong texture. In addition, when a smoked liquid is used during the production of a processed raw egg, the fragrant components contained in the smoked liquid are removed during the process of hot-air drying the egg to produce a processed seasoned egg. Eggs give smoked incense in association with tissue changes in egg protein.

As a method of directly heat-treating eggs without passing through water, there is a method of utilizing infrared rays, microwaves or the like. However, the damage rate of the egg due to the increase in the steam pressure inside the egg greatly varies depending on the heat treatment method, and generally, the hot air drying method which can minimize the steam pressure inside the egg is most desirable.
However, in producing a processed seasoned egg, if a processed seasoned egg can be produced as part of a mass production process using the processed raw egg according to the present invention, the heat treatment method is not necessarily a hot air drying method as described above. Not limited to

The hot air drying is performed by using a conventional hot air dryer (Conve).
The eggs are pre-heated at 90 ° C. for 30 minutes in a Cation Dryer, and then at 100 ° C. to 150 ° C. for 30 minutes to
It can be performed by drying at a high temperature for a long time. Desirably, drying is performed at about 120 ° C. for 2 to 3 hours. When hot air drying in the temperature range and time,
Appropriate dehydration and browning of egg protein can be accompanied by producing a processed seasoned egg having excellent texture and taste. As described in detail, when an odorous component is included in the processing liquid during the production of a processed raw egg, the odorous component intersects with the tissue degeneration of the egg during the drying process to give a complex flavor to the egg. Will be added. If the processing liquid does not contain an odorous component during the production of processed raw eggs, if it is intended to produce smoked eggs, it is also possible to produce smoked eggs by directly smoking the eggs in the conventional manner together with the hot air drying step. it can.

After the hot-air drying, the method further comprises the step of washing and drying the surface of the hot-air-dried eggs using a brush using sterilization at about 80 ° C. to 95 ° C. The heat-treated washed and dried processed seasoned egg according to the present invention can increase the physical strength of the eggshell by coating the egg in a manner similar to the method for coating a processed raw egg described in detail. By increasing resistance to contamination, preservability and flowability can be improved.

The processed raw egg or processed seasoned egg according to the present invention produced by the method described in detail is prepared by using ordinary paper or PE.
It can be sold in a fixed quantity in a packaging container such as a T capsule container.

Until now, the expression as egg or egg throughout the specification means an egg of birds, and chicken eggs or duck eggs are generally used, but the present invention is not limited thereto.

The above and other objects, features and advantages of the present invention will be apparent from the following description of preferred embodiments of the present invention.

[0054]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

<Embodiment> FIG. 1 is an overall manufacturing process diagram of a processed egg according to the present invention. As shown in the drawings, the manufacturing process of the processed egg according to the present invention is roughly as follows. Removing the cuticle layer of the eggshell, washing and drying it, applying a vacuum to the pretreated egg, and then applying the vacuum to a functional and / or seasoning-containing ingredient. It comprises a step of releasing by a liquid, and a post-processing step of collecting, washing, drying and coating the processed eggs. Apart from the egg processing step, preferably prior to the egg processing step, the functionality to penetrate the egg and / or
Alternatively, the process of producing a treatment liquid containing a seasoning component proceeds.

As can be seen from the drawings, the processed raw egg and the processed seasoned egg according to the present invention pretreat the eggs, apply a vacuum, release the vacuum with the processing liquid, and collect the processed eggs. The steps up to the washing step are carried out by the same step, and follow the separate steps from the step of drying the washed eggs. That is, the processed raw egg is manufactured by drying and coating at a temperature lower than room temperature, and the processed seasoned egg is manufactured by hot air drying, hot water washing, and drying.

Hereinafter, the embodiments according to the above-mentioned steps will be described. Example 1 Production Process of Processing Solution (1) Production of Processing Solution Containing Functional Component As the processing solution containing the functional component, A solution prepared by dissolving 5% by weight of concentrated ginseng extract in water; Two types of liquids were prepared by dissolving 1% by weight of concentrated ginseng extract, 5% by weight of ginseng incense, and 17% by weight of salt in water.

The solution A was prepared as shown in FIG. 4 to test the degree to which the ginseng extract component of the treatment solution after permeating the eggs permeated the eggs.

The above solutions were prepared and diatomaceous earth filters and filter filters of 5 μm, 1 μm and 0.2 μm standard (products of Republic of Korea, Shimizu Co., Ltd., product name CSW, respectively)
(5 μm, 1 μm, 0.2 μm) in this order. After filtration, each solution was sterilized by the UHT method and allowed to stand at room temperature for one day, and then tested for general bacteria, coliform bacteria, yeast, and yeast, all of which were negative.

(2) Preparation of a treatment liquid containing a seasoning component A treatment liquid containing a seasoning component was prepared by dissolving 10% by weight of an aromatic component, 5% by weight of beef extract, and 17% by weight of salt in water. As the aroma components, three flavoring liquids having different flavors were produced by using solutions of cheese flavor, vegetable flavor, and pizza flavor, respectively. The solution was also 5 µm with a diatomaceous earth filter,
μm and 0.2μm filter filters (South Korea, Shimizu Co., Ltd., product name CSW5μm, 1
(μm, 0.2 μm) in that order, sterilized by the UHT method, allowed to stand at room temperature for one day, and tested for general bacteria, coliform bacteria, yeast, and yeast, all of which were negative.

(3) Production of treatment liquid containing all functional and seasoning ingredients A commercially available smoke liquid (smoke scent), which is commercially available, is diluted with water three times, and salt is added thereto. 24 salinity
After adjusting to ginseng extract 0.1 as a functional ingredient
% Of milk calcium and 0.001% by weight of milk calcium were added to prepare a treatment liquid containing all functional and seasoning components. The treatment solution was prepared to test whether the particle size distribution and turbidity of the treatment solution were restricted to some extent, especially when filtered through a filter and a diatomaceous earth filter.

The treatment liquid produced as described above is i) not filtered, ii) filtered only with diatomaceous earth filter, and iii) 1 μm and 0.2 μm standard cartridge type filter filter ( Republic of Korea, Shimizu Corporation products, product name CSW5μm, 1μm, 0.2μ respectively
m) in order, the particle size distribution of the processing solution when filtered.
And i) unfiltered, and ii) 5 μm, 1
μm, 0.2μm standard cartridge type filter filter (South Korea, Shimizu Co., Ltd. product name C
SW5 μm, 1 μm, 0.2 μm) and a diatomaceous earth filter were used to measure the turbidity of the treatment liquid at each stage when the filtration was performed. The turbidity of the processing solution was measured using a turbidity meter (Turbidity
meter; Italy, a product of Hanna Co.), and the results are shown in Table 1 below.

[Table 1] (Turbidity index: when the turbidity of groundwater is 10 to 30)

On the other hand, the particle size distribution of the processing solution was measured using a particle size analyzer called Mastersizer, and the results are shown in FIGS. 3 (a) to 3 (d).
Is represented in

FIG. 3 (a) shows the particle size distribution of the processing solution which was not filtered, and the particle size was from 1.0 μm to 100 μm.
It can be seen that it is widely distributed up to m or more. FIG.
(B) illustrates a state in which particles of 10 μm or more have been removed by filtration through a 1 μm filter. FIG. 3 (c) illustrates the result of removing particles of 5 μm or more when the treatment liquid filtered through a 1 μm filter is filtered again through a 0.2 μm filter. FIG. 3D illustrates a state in which particles having a size of 10 μm or less are completely removed when the unfiltered treatment liquid is filtered through a diatomaceous earth filter.

From the above results, it was confirmed that if the filter filters were used sequentially according to the size of the mesh and used in parallel with the diatomaceous earth filter, impurities in the processing solution could be effectively removed. We were able to.

Example 2 Production of Pigment Coating Solution As with the treatment solution, the coating solution was produced in advance separately from the egg processing. In one embodiment of the present invention, a pigment coating solution is prepared by dissolving 60% by weight of a powdery plant yellow pigment in 30% by weight of water and 10% by weight of glycerol (a solubilizing agent) to prepare a pigment mixture. The dye mixture was mixed with a shellac solution and ethyl alcohol at the ratios shown in Table 2 below to prepare a dye coating solution. The coating solution thus prepared was sprayed onto the washed and pre-treated eggs as in Example 3 to coat the eggs, and the effects of the coating on economical and quality aspects are also shown in Table 2 below. Was.

[Table 2] (Very good: ++, good: +, normal: *, bad:-)

From the above table, when considering all economic aspects and quality aspects, a mixture of 7% by weight of shellac, 8% by weight of a dye mixture, and 85% by weight of alcohol can serve as the most desirable coating composition. You can see that. When the eggs coated with the coating composition were left in a water tank at room temperature for 2 days, the coating did not break down, and as shown in Example 3, showed a preservation effect similar to the original egg.

Example 3 Egg Pretreatment and Cuticle Layer
Comparison of the effect of removing and coating The eggs were sorted and washed. Thereafter, in order to remove the cuticle layer of the egg, phosphoric acid (Phosphoric acid) was used.
cid), malic acid, and ED
Using each of the TA solutions, the cuticle layer was removed using a brush on a washing and sorting machine. At this time, the concentration of each organic acid solution was 1N. After leaving each of the five eggs in each of the above-mentioned solutions enough to soak the eggs, the cuticle layer of the eggshell was removed by washing with a brush.

In order to compare the effect of each of the organic acid solutions for removing the cuticle layer, the treatment solution prepared according to Example 1 (3) according to Example 4 (2), which will be described later, was treated with 1 KH
After applying the ultrasonic wave of z and the vacuum of 160 Torr to process the eggs from which the cuticle layer was removed using the above solutions, the taste of the eggs and the effect of coating with the coating liquid prepared in Example 2 were evaluated. Compared. The coating was performed by a spray method, and the results are shown in Table 3 below.

[Table 3] (Strong ++, Medium +, Normal *)

The grades indicated as strong (++), medium (+) and ordinary (*) in the above table are the grades of the sensory state when the egg is tasted after the eggshell is broken and cooked after processing. Is a grade of the sensory state visually checked for glossiness.

On the other hand, in order to observe the preserving effect of the egg from which the cuticle layer was removed, the raw egg before processing, the egg from which the cuticle layer had been removed, and the shellac coating liquid produced in Example 2 after removing the cuticle layer were used. The coated eggs were left at room temperature of 10 ° C. to 20 ° C. for 4 weeks to observe and compare the change in freshness of the eggs. The results are shown in Table 4 below.

[Table 4] (Unit: HU index)

As can be seen from the above table, the determination of the freshness of the egg U. When the index (Haugh Unit) was measured, the eggs coated with shellac after removal of the cuticle layer showed almost the same preservability as the raw eggs before the processing. Eggs that had not been coated after removal of the cuticle layer had relatively significantly lower shelf life.

Example 4: Egg treatment step and method using treatment liquid
Example 3 Comparison of Treatment Liquid Penetration Effect by Method This example shows a pretreatment in Example 3 in an apparatus for manufacturing a processed egg according to a preferred embodiment of the present invention whose schematic structure is shown in FIG. 2 attached to the specification. The present invention relates to a process in which the processed eggs are processed into the processing liquid produced in Example 1 so that the functional and / or seasoning components in the processing liquid permeate into the eggs.

(1) Comparison of Penetration Effect of Treatment Solution by Treatment Method In the present embodiment, first, in order to test the degree of penetration of the components in the treatment solution into the egg by the egg treatment method, 1N was used as in Example 3. After removing the cuticle layer with an aqueous solution of apple acid and pretreating 10 eggs each, (a) applying only vacuum,
(B) A treatment solution containing only 5% by weight of concentrated ginseng extract prepared in Example 1 in a state where only ultrasonic waves are generated, and (c) in a state where ultrasonic waves are generated after applying vacuum ( Each was treated with the treatment solution A), collected, and the contents of the functional components permeated into the eggs were compared.

When eggs are processed by applying only vacuum, the eggs are put into the processing tank 10 to seal the processing tank 10, and then the vacuum in the processing tank 10 is adjusted to a pressure range of 10 ⁻³ Torr. The treatment liquid was injected. When the vacuum of the above pressure was applied, no damage was found in the eggs.

When the egg is processed in a state where only the ultrasonic waves are generated, the egg is put into the processing tank 10 and the processing tank 10
After sealing, the processing liquid was injected into the processing tank 10 while generating ultrasonic waves of 20 KHz by operating only the ultrasonic generator 15 without applying vacuum. No broken eggs were found at this time either.

When eggs are processed in a state where both vacuum and ultrasonic waves are applied, the eggs are put into the processing tank 10, the processing tank 10 is sealed, and the inside of the tank is maintained at a vacuum of 10 ^-3 Torr. The treatment liquid was injected while generating an ultrasonic wave of 20 KHz. No damage was found on the egg at this time either.

After the above-mentioned treatment, arbitrarily select one from each of the ten eggs treated in each step, and use saponin standard solution, which is an index component for the presence or absence of ginseng extract, and liquid chromatography. Then, the amount of the functional component in the treatment liquid permeated into the egg was measured. The measurement results are shown in FIGS. 4 (a) to 4 (c). FIG. 4 (a)
Is a liquid chromatography of a standard solution containing 2 ppm of saponin (displayed as Rg1), and FIG. 4 (b) shows the distribution of ginseng extract components and the like permeated into the eggs that were treated after applying only vacuum. FIG. 4 (c) is a liquid chromatography showing the distribution of ginseng extract components and the like permeated into the processed eggs when vacuum and ultrasonic waves are used simultaneously.

From the results of the liquid chromatography, the content of the ginseng extract permeated into the treated eggs was calculated based on the content of saponin, a standard substance.
The area of the saponin pick of FIGS. 4B and 4C was calculated based on the saponin pick indicated by Rg1 in FIG. 4A, and the content of the saponin substance permeated into the egg was calculated. Picks such as the saponin pick and other ginseng extract components could not be found from eggs processed by applying only ultrasonic waves, and only the application of ultrasonic waves effectively penetrated the functional components of the processing solution inside the eggs. I confirmed that I couldn't.

As a result of the calculation, the content of saponin permeated into the eggs treated by applying only vacuum was 2.90 pp.
m, and the content of saponin permeated into the eggs that were subjected to vacuum and ultrasonic treatment in parallel was 3.48 ppm. Therefore, it was found that when vacuum and ultrasonic waves were processed in parallel, the permeation efficiency was increased by about 20% as compared with the case where only vacuum was applied.

(2) Step of Infiltrating Treatment Liquid into Eggs Simultaneously Applying Vacuum and Ultrasonic Waves According to the results of the above-described embodiment, in this embodiment, the processing manufactured in Example 1 was carried out by applying vacuum and ultrasonic waves in parallel. The eggs were pre-treated with the solution by removing the cuticle layer with a 1N aqueous solution of malic acid or phosphoric acid as in Example 3 to process the eggs. That is, the processing liquid containing the functional component, the processing liquid containing the seasoning component, and the seasoning with the functional component manufactured in Example 1 are seasoned with vacuum and ultrasonic waves in parallel by the method as in Example 4 (1). Eggs were treated with each of the treatment solutions containing all the components. At this time, the vacuum and ultrasonic waves are in a pressure range of 360 Torr, 260 Torr, and 160 Torr, and 1 KHz, 10 KHz, and 25 K.
The mixing was performed in the frequency range of Hz, and no damage to the egg was found in any case.

Eggs collected after each treatment have a uniform taste or aroma due to the components contained in each treatment liquid, both when ingested without cooking and when consumed after cooking. Indicated by

Example 5: Post-processing step of processed egg The post- processing step of processed egg includes the steps of collecting, drying and coating the egg processed in Example 4. Such a post-treatment process is a post-treatment process for manufacturing a processed raw egg that maintains the physical and chemical properties of the raw egg as it is, and a process for manufacturing a processed seasoned egg that provides a cooked state by heat-treating the egg. Are divided into two types of post-processing steps.

A processed raw egg is prepared by collecting the processed egg prepared according to Example 4 (2), washing and drying it at room temperature, and coating it with the coating solution prepared in Example 2.

The processed seasoned egg was prepared by collecting the processed egg produced in Example 4 (2) and drying it at 90 ° C. instead of drying at room temperature.
After preheating for 0 minutes, dry with hot air at 120 ° C for 2 hours.
The egg was washed with sterilized water at 0 ° C., dried, and coated with the coating solution prepared in Example 2. Processed seasoned eggs can not only feel a unique sensual taste depending on the type of processing solution,
I was able to feel a sense of organization. In particular, the processed seasoned egg treated with the treatment liquid containing the smoked incense showed the flavor of the smoked egg after the heat treatment by the smoked incense intermingling with the denaturation of the egg protein tissue.

[0086] Dried or hot air dried processed eggs were also coated by using conventional vegetable and mineral oils. Although the coating condition is not excellent as compared with shellac coating, considering the economical aspect, if the eggs are distributed and stored in a short time, the vegetable oil and the mineral oil are produced according to the present invention. It was found that coating the processed eggs did not cause any problem.

[0087]

According to the constitution of the present invention, the functionality and / or the physical and chemical properties of raw eggs are maintained as they are.
Alternatively, a processed egg further containing a seasoning component can be obtained.

Further, by modifying a part of the post-treatment step of the above-mentioned method for producing a processed egg, it is possible to obtain a processed egg which contains a functional and / or seasoning ingredient and is cooked so that it can be immediately taken. be able to.

The above-mentioned processed egg can be prepared by uniformly permeating the functional ingredient and / or the seasoning ingredient into the egg in a short time by the method and apparatus for producing the processed egg according to the present invention. Preservability can also be enhanced, and can be mass-produced and sold on an industrial scale.

Although the present invention has been described in detail with reference to the embodiments, the present invention is not limited to the embodiments, and the spirit and spirit of the present invention may be modified by those having ordinary knowledge in the technical field to which the present invention belongs. The invention could be modified or changed without departing.

[Brief description of the drawings]

FIG. 1 is a schematic overall manufacturing process diagram of a processed egg of the present invention.

FIG. 2 is a schematic configuration diagram of an apparatus for producing a processed egg according to the present invention.

FIG. 3 is a diagram illustrating the results of particle size measurement before and after filtration of a treatment solution manufactured according to an embodiment of the present invention, and FIG. 3 (a) is a diagram illustrating the particle size of the treatment solution before filtration. is there. (B) is a drawing in which the particle size of the treatment liquid after filtration through a cartridge filter having a mesh size of 1 μm was measured. (C) is a drawing in which the particle size of the treatment liquid after filtration through a cartridge filter having a mesh size of 0.2 μm is measured. (D) is a drawing in which the particle size of the post-treatment liquid after filtration using diatomaceous earth was measured.

FIG. 4 is a drawing showing the contents of functional components in processed eggs measured by liquid chromatography, and (a) is a liquid chromatography of a saponin standard substance as a control group.
(B) is a liquid chromatography on the components contained in the processed egg that has been evacuated with the treatment liquid after applying the vacuum.
(C) is a liquid chromatography on the components contained in the processed egg which was released from the vacuum with the processing liquid in a state where the ultrasonic waves were generated after applying the vacuum.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Processing tank 11 Hatch 12 Tray 13 Vacuum line 14 Processing liquid inflow pipe 15 Ultrasonic generator 16 Air inflow pipe 17 Processing liquid discharge line 18 Window 19 Vacuum gauge 20 Ultrasonic gauge

Claims (19)

[Claims] 1. A step of washing a raw egg to remove a cuticle layer of an eggshell, applying a vacuum to the egg from which the cuticle layer has been removed, and releasing the vacuum with a treatment liquid; and the treatment liquid A method for producing a processed egg, comprising the step of collecting the egg in which the vacuum has been released. 2. A step of washing a raw egg to remove a cuticle layer of an eggshell, a step of applying a vacuum to the egg from which the cuticle layer has been removed, and releasing the vacuum with a treatment liquid; Collecting the eggs whose vacuum has been released,
And a method of producing a processed egg, comprising a step of heat-treating the collected egg. 3. The method according to claim 1, wherein the step of removing the cuticle layer of the eggshell is performed by washing the eggs with a solution of an organic acid selected from the group consisting of phosphoric acid, tartaric acid, malic acid and EDTA. The method according to claim 1. 4. The treatment liquid according to claim 1, wherein the treatment liquid is a functional ingredient for assisting biological activity, a seasoning ingredient for imparting a sensual taste to eggs, or a solution containing all of these functional ingredients and seasoning ingredients. 3. The method according to 1 or 2. 5. The group comprising: (i) filtration using a cartridge type filter, (ii) filtration using diatomaceous earth, and (iii) filtration using a combination of the cartridge type filter filtration and diatomite filtration. The method according to claim 1, wherein the method is manufactured through one filtration step and a sterilization step selected from the group consisting of: 6. The method according to claim 1, wherein the step of releasing the vacuum of the egg with the treatment liquid is performed under the generation of ultrasonic waves. 7. The ultrasonic wave is 1 KHz to 28 KHz.
7. The method of claim 6, wherein the method is generated in the range: 8. The vacuum of 660 Torr to 10
The method according to claim 1, 2 or 7, wherein the method is applied in the range of ^-3 Torr. 9. The method according to claim 1, further comprising the step of coating the processed egg. 10. The method of claim 9, wherein the coating is coated with a coating composition selected from the group consisting of a vegetable oil, a mineral oil, and a shellac solution. 11. The method of claim 10, wherein said coating composition comprises a dye. 12. The coating composition according to claim 1, wherein
12. The method according to claim 10, further comprising 5 to 15% by weight of a solution of the dye prepared from (c), 7 to 15% by weight of shellac, and the remaining amount of alcohol. Method: (a) 60% by weight of a powdery pigment, (b) 30% by weight of water, and (c) 10% by weight of a solubilizer. 13. The method according to claim 1, wherein the solubilizing agent is glycerol or propylene glycol.
3. The method according to 2. 14. The method according to claim 2, wherein the heat treatment includes hot-air drying at a temperature of 90 ° C. to 150 ° C. for 30 minutes to 4 hours. 15. The method according to claim 14, wherein the heat treatment includes heating at 90 ° C. for 30 minutes and hot air drying at 120 ° C. for 2 hours. 16. A processed egg produced by the method according to claim 1 or 2. 17. A processing tank including an openable and closable opening for loading and unloading eggs, a vacuum pump connected to the processing tank to maintain a vacuum in the processing tank, and a processing liquid injection and 2. A processing liquid inflow pipe and a processing liquid discharge pipe for discharge are provided.
6. An apparatus for producing processed eggs such as the one claimed in 6. 18. The manufacturing apparatus according to claim 17, further comprising an ultrasonic generator. 19. The manufacturing apparatus according to claim 17, further comprising an air inflow pipe for releasing a residual vacuum in a space in the processing tank remaining after the processing liquid is injected.