JP2005052157A - Method and apparatus for producing frozen raw egg to be preserved - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus for producing frozen raw eggs to be preserved each increasing a sterile degree through preventing contamination with sundry germs as much as possible, decreasing a production cost through simplifying processing steps, easy to handle due to require only a short thawing time when utilizing them in a secondary process and remarkably improving product quality. <P>SOLUTION: The method for producing the frozen raw eggs comprises heat-sterilizing put-off raw eggs only for a prescribed time at a temperature range required to sterilize various kinds of bacteria including at least salmonella, automatically crack the eggs in a sterile condition, holding liquid egg of the whole egg or separated albumen or yolk in a prescribed container, rapidly freezing the liquid egg in the container in a refrigerant at a temperature range destroying no functionality of protein components, thawing only the surface of the frozen liquid egg contacting the inner face of the container, and automatically separating the container from the frozen liquid egg in a sterile condition to obtain the frozen raw egg of the form of the container unit. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for processing frozen preserved raw eggs, which are animal proteins that are generally used as processed food ingredients, and divides eggs after heat sterilization in the same state. The present invention relates to a manufacturing method and a manufacturing apparatus for frozen stored raw eggs that are frozen.

  Egg protein as a raw material for processed foods, mainly food products, is widely used in confectionery, bakery, fisheries, livestock, paste products, noodles, pharmaceuticals, etc. It is easy to rot in the process, and from the viewpoint of consumers, there are inconveniences such as egg breaking work, and it is produced in large quantities as frozen and powdered eggs.

  The conventional method for producing frozen preserved eggs is generally as follows. That is, after rinsing raw eggs, which are raw eggs with shells, with a chemical or the like, the shell surface is dried, and then the shell removal operation is performed with an egg breaking machine. Such an operation is preferably performed in an aseptic room as much as possible, and the atmospheric temperature is preferably kept at 15 ° C. or lower. In the egg breaking machine, the whole egg is divided into egg white and egg yolk as required. Here, a processing example of whole eggs will be described. After the divided whole eggs are stirred, they are homogenized with a homogenizer or the like and then sent to a low temperature storage tank.

  Next, in order to improve the preservability during cryopreservation, an enzyme or the like that removes the sugar in the liquid egg is added and sent to the heat sterilization step. In the heat sterilization process, a special heat exchange device provided with a storage or transport mechanism dedicated to fluids that are liquid eggs is used. The temperature conditions for heat sterilization here vary slightly depending on the laws of each country. For example, in the United Kingdom, the temperature is 64.4 ° C. for 2.5 minutes, and in the United States, the temperature is 140 ° K (about 60 ° C.) or more for a minimum of 3.5 minutes. Etc. are regulated. In Japan, the temperature is often maintained at about 58 to 60 ° C. for about 10 minutes. After heat sterilization, it is cooled to about 10 ° C. with a heat exchanger, filled into a predetermined container, and then frozen in a freezing room at −27 ° C. or lower.

  However, in the method for producing frozen preserved eggs as described above, there are many contaminated contaminations in each step, and in particular, in the sterilization step after cleavage, the heating temperature is below the heat denaturation of the protein (around 60 ° C.). Therefore, the sterility is unavoidable. For this reason, in the process of thawing the frozen preserved egg, which is a product, miscellaneous bacteria have grown, and in many cases, the quality has deteriorated.

  Further, when storing frozen, a 16 kg can is often used as a predetermined container, and since the block to be processed is relatively large, it takes about 20 hours to cool to -27 ° C. after heat sterilization. Even during such cooling, there was a risk of contamination and proliferation of germs and product deterioration. In addition, as described above, it takes time for the customer to thaw, and it is troublesome to wait for thawing, and the quality of the thawed raw liquid egg during secondary processing due to contamination and growth of germs is further reduced. There was a problem.

  The present invention has been made paying attention to the problems of the prior art as described above, and increases the sterility by preventing contamination with various bacteria as much as possible, and also reduces the manufacturing cost by simplifying the processing steps. Furthermore, it is an object of the present invention to provide a method and an apparatus for producing a frozen preserved raw egg that can be easily handled because it has a short thawing time when used for secondary processing, and can significantly improve product quality.

The gist of the present invention for achieving the object described above resides in the inventions of the following items.
[1] A method for producing a frozen preserved raw egg, wherein the raw egg with shell is heat-sterilized as it is, and then the egg is split and then frozen.
A liquid in which the raw eggs with shells are sterilized by heating in a temperature range required for sterilization of various bacteria including at least Salmonella for a predetermined time, and then mechanically divided in an aseptic state to be separated into whole eggs, egg whites, or egg yolks. The egg is stored in a predetermined container, and after the liquid egg in the container is rapidly frozen in a refrigerant in a temperature range that does not impair the functionality of the protein component, only the surface of the frozen liquid egg in contact with the inner surface of the container is removed. A method for producing a frozen stored raw egg, wherein the frozen stored raw egg having the shape of the container is obtained by thawing and then mechanically removing the container from the frozen liquid egg under aseptic conditions.

[2] A cryopreserved raw egg manufacturing apparatus that freezes a shelled raw egg as it is after heat sterilization as it is,
Heat sterilization means (20) for heat sterilizing the shelled raw egg for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella,
An egg breaking means (40) for mechanically breaking the shelled raw egg after heat sterilization in an aseptic state to unshell.
Container storing means for storing the liquid egg separated into whole egg or egg white or egg yolk after said breaking into a predetermined container;
Freezing means (30) for rapidly freezing the liquid egg in the container in a refrigerant in a temperature range that does not impair the functionality of the protein component;
After the quick freezing, only the surface of the frozen liquid egg in contact with the inner surface of the container is thawed, and then the container is mechanically detached from the frozen liquid egg under aseptic conditions, so that the frozen unit of the container unit is frozen. An apparatus for producing frozen preserved raw eggs, comprising at least container separating means for obtaining eggs.

Next, the operation based on the solving means will be described.
According to the production method and the production apparatus of the present invention, first, the raw eggs with shells are sterilized by heating at a temperature range necessary for sterilization of various bacteria including at least Salmonella by a heat sterilization means (20), The egg is mechanically divided by the egg breaking means (40) in an aseptic state, and the liquid egg separated into whole egg or egg white or egg yolk is stored in a predetermined container, and the liquid egg contained in the container is used as a function of its protein component. Quick freezing in refrigerant in a temperature range that does not impair the performance.

  After the quick freezing, only the surface of the frozen liquid egg in contact with the inner surface of the container is thawed, and then the container is removed from the frozen liquid egg mechanically by a container separating means under aseptic conditions. Preserved raw eggs can be obtained. Here, the container corresponds to, for example, a predetermined film pack or a metal container. Also in the manufacturing method and the manufacturing apparatus, as described above, it is possible to increase the sterility by preventing the contamination of germs as much as possible, and it is possible to realize a cost reduction by simplifying the processing steps.

  According to the method and apparatus for producing frozen preserved raw eggs according to the present invention, sterility can be increased by preventing contamination of germs as much as possible, and production costs can be reduced by simplifying the processing steps. In addition, it is possible to provide an easy-to-handle product that has a short thawing time when used for secondary processing, and can further improve the product quality.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is an explanatory diagram showing each facility of a production apparatus for a frozen stored raw egg in the order of operation steps, and FIG. 2 is a flowchart showing an entire method for producing a frozen stored raw egg carried out by this apparatus. .

  As shown in FIG. 1, the apparatus for producing a frozen preserved raw egg includes an egg inspection means 10 for inspecting a raw shelled egg as a raw material, a heat sterilization means 20, a freezing means 30, and an egg breaking means 40. And a filling device 50 and the like. Below, after each equipment of the manufacturing apparatus of a frozen preservation | save raw egg is first outlined in order, the manufacturing method of the frozen preservation | save raw egg by this apparatus is demonstrated.

  The egg inspection means 10 is a device for inspecting the contents of raw eggs with shells as a raw material by a non-destructive method to find defective products. A crack inspection machine using a light transmission method, ultrasonic waves, or the like is used. Applicable. Here, since the structure of a crack inspection machine is general, detailed description is abbreviate | omitted.

  The heat sterilization means 20 is an apparatus for heat sterilizing raw shelled eggs before being rapidly frozen by the freezing means 30 described below for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella. Such a heat sterilization means 20 is sufficient if it has at least a temperature-adjustable hot water tank 21, for example, a dedicated container for handling a fluid (liquid egg) or a transport pipe for conventional liquid egg heating. It does not have to be a heat exchange device with associated equipment.

  Further, the heat sterilization is not limited to the mode of direct heating by immersing in warm water in the warm water tank 21, but indirectly by exposing to hot air in a predetermined temperature range described later or increasing the ambient temperature. The apparatus may be configured to sterilize by heating. In addition, the heat sterilization means 20 is not necessarily an essential component in the manufacturing apparatus as described later. The heat sterilization means 20 is also provided with equipment for egg washing, which will be described later, an air nozzle 22 for drying, and the like.

  The freezing means 30 is a device that rapidly freezes a shelled raw egg in a refrigerant in a temperature range that does not impair the functionality of the protein component in the raw egg. The freezing means 30 corresponds to, for example, a freezing device that is widely used in recent freezing methods for fish meat and animal proteins. Since the configuration of such a refrigeration apparatus is general, a detailed description thereof is omitted, but a mixed refrigerant of ethanol and water is used as the refrigerant. In addition, although it is not necessary to provide related facilities, such as a special container which handles fluid (liquid egg), and a conveyance pipe, for the conventional liquid egg cooling, it is good to attach the conveyor for egg conveyance, etc.

  The egg breaking means 40 is an apparatus for thawing only the surface in the eggshell after the quick freezing by the freezing means 30 and then breaking the eggs in an aseptic condition to unshell. A part of the heat sterilization means 20 to the egg breaking means 40 are arranged in an aseptic room, and these work steps are performed in an aseptic condition with a sterility cleaning degree of 10,000 class. 3 to 5 show specific examples of the egg breaking means 40, the details of the egg breaking means 40 will be described later.

  The filling device 50 is a device that automatically weighs and fills a frozen whole egg after shelling divided by the egg breaking means 40 into a polyethylene bag (sterile container) of a predetermined size, and further applies a vacuum hermetic seal. is there. The configuration of the filling device 50 is a general configuration and will not be described in detail. However, the frozen whole egg filled in the polyethylene bag is packed in a dough can or a cardboard box, and stored in a cold storage warehouse. A is stored.

Next, each process of the manufacturing method of a frozen preservation raw egg is demonstrated along FIG.
A raw shelled egg serving as a raw material is prepared (S101), and the raw egg with shell is inspected and selected by the egg inspection means 10 (S102). If such raw eggs with shells can be purchased directly from a chicken egg producer, a relatively inexpensive and stable raw material with high freshness can be prepared. Since the contents of shelled raw eggs cannot be determined by just looking at their appearance, the contents are inspected using a light transmission method, crack inspection machine, etc., and excluded if defective products are found.

  Subsequently, the surface of the eggshell is washed, and the surface of the eggshell is sterilized using ozone water, chemicals, or the like to wash the raw eggs with shells (S103). Usually, since the surface of the eggshell is considerably soiled by various bacteria, the egg washing step before heat sterilization described below is important. The sterilizing water and the washing equipment are attached to the heat sterilizing means 20 in FIG. 1, or it is sufficient to use a known manufacturer's product or the like, although it is installed independently from the heat sterilizing means 20.

  When the eggs are washed, for the purpose of sterilizing all the eggs in the shell, the shell is immersed in aseptic hot water at 60 to 68 ° C. for about 3 to 5 minutes by the heat sterilization means 20 (S104). ). Here, the heating temperature of 60 to 68 ° C. is a temperature range necessary for sterilization of various bacteria including at least each Salmonella such as Salmonella enteritidis (SE, Gertonel), and is a relatively high temperature.

  Even in the heat sterilization in such a temperature range, heat denaturation of egg white and egg yolk components of raw eggs can be prevented by heating only for a short time of about 3 to 5 minutes. Note that the heat sterilization is not limited to the mode of direct heating by immersing in warm water as described above, but indirectly by sterilization by exposure to hot air in the above temperature range or by raising the ambient temperature. It doesn't matter.

  By the way, if the contents in the eggshell are fresh, normal shelled eggs, the contamination by bacteria is small and the sterility is high, so the step of heat sterilization (S104) can be omitted. Just dry it. However, in view of countermeasures against contamination such as viruses, the provision of a heat sterilization step is effective in preventing contamination more effectively.

  When the heat sterilization is completed, the raw eggs with shells are precooled to near room temperature with sterile water or the like (S105), and then put into the refrigerant of the refrigeration means 30 for quick freezing (S106). The refrigerant temperature at this time is preferably −27 ° C. or lower (for example, about −35 ° C.). When the temperature is -27 ° C. or higher, the water content in the egg white crystallizes during freezing, so that the protein component and water are separated when thawed, resulting in loss of egg white functionality such as a drip. Here, the functionality includes emulsification performance, heat coagulation performance, and the like.

  Similarly for egg yolk, egg oil and egg yolk components need to be frozen in an emulsified state, and if frozen at a temperature range of −27 ° C. or higher, the function of egg yolk as a secondary processed product is affected. This is because In addition, depending on the secondary use of frozen raw eggs, there may be no problem with re-emulsification, but in any case, individual shelled raw eggs can be quickly frozen in a short time, High sterility can be maintained.

  When a refrigerant composed of a substance in the range of food additives is used as the refrigerant for quick freezing, the shelled raw eggs may be directly put into such a refrigerant and immersed directly. The refrigerant composed of a substance in the range of food additives corresponds to, for example, a mixed refrigerant of ethanol and water.

  According to such a refrigerant, when added to the raw egg through the pores of the eggshell, the texture is moist when a processed egg product that has been heated and solidified by preventing freezing and denaturation of the raw egg is produced. The effect of being soft and good is obtained. Or, if the shelled raw eggs are wrapped in a film or the like and then immersed in the refrigerant indirectly, there is no risk of the refrigerant entering the eggshell, and other refrigerants than food additives can be used with peace of mind. Can be used.

  Next, the frozen eggs with shells are taken out from the refrigerant and only the surface inside the eggshells is thawed by dipping in aseptic water at normal temperature or warm water or by shower injection (S107). Here, the surface within the eggshell is a portion including the inner surface of the eggshell and the surface of the frozen egg. When the protein on the surface of the eggshell is dissolved in the form of a liquid film, the surface is aseptic by the egg breaking means 40 described below in detail. The eggs are mechanically broken in the room (S108). The frozen whole egg divided in such a state remains in an oval shape and is in a state of very high sterility.

  Such frozen whole eggs are quantitatively filled into sterilized containers by the filling device 50 as they are (S109), and further packed in a canister or cardboard box and stored in the freezer warehouse A (S110). . The frozen raw eggs as a product are appropriately shipped by the cold insulated delivery vehicle B according to the order from the customer (S111). According to such a frozen and preserved raw egg, the amount of each egg is collected in units of one egg, so that it is easy to subdivide and the thawing time for secondary processing is short.

  In addition, since the freezing time at the time of manufacture is shortened, there is no fear that various germs are mixed or proliferated during the freezing process, so that the sterility becomes extremely high and the manufacturing cost can be reduced. In addition, as described above, the storage temperature of frozen stored raw eggs as a product in the freezer warehouse A or the cold storage delivery vehicle B does not cause the water in the egg white to crystallize and separate, and the oil and egg yolk in the egg yolk However, it is necessary to set a range that does not separate.

  Next, the egg breaking means 40 will be described in detail. As shown in FIG. 3, the egg breaking means 40 is disposed so as to face each other, and sandwiches both ends in the longitudinal direction of the frozen egg between a pair of suckers 41, 41 that can approach and separate from each other. Are rotated around a common axis L of the suction cups 41, and the rotary blade 42 orthogonal to the axis L is moved so that the outer peripheral cutting edge comes into contact with the substantially central surface of the eggshell. It is an apparatus that cuts the entire circumference from the outside and divides it into two.

  According to such an egg breaking means 40, it is possible to break the eggshell without breaking it into pieces, and it is possible to prevent the eggshell fragments from being mixed. By the way, in order to rapidly unshell the two-divided eggshell from the frozen whole eggs in the contents, a configuration as shown in FIG. 4 or FIG. 5 can be considered.

  4 has nozzles 41b projecting from a central shaft 41a at the inner central portion of each suction cup 41, and aseptic air supplied through the central shaft 41a is supplied to the nozzles 41b. By feeding more pressure, the eggshell divided into two from both sides can be extracted.

  5 includes a pair of unshelling claws 43 that are inserted into the cut end of the eggshell cut by the rotary blade 42 and open the eggshell divided into two sides on both sides to separate the eggshell from the frozen whole eggs. Each unshelling claw 43 is supported so as to be movable to a predetermined position on the locus of the rotary blade 42 via a drive mechanism (not shown), and each unshelling claw 43 is inserted into the cut end of the eggshell. It is configured to move to both sides.

  Either of the configurations shown in FIG. 4 or FIG. 5 enables easy and quick shelling. The frozen whole egg unshelled here is transferred to the filling device 50 in a sterile state by a conveyor or the like, and the two-divided eggshell removed from the suction cup 41 falls as it is under its own weight into a duct or the like disposed below. It is set to be stowed. It should be noted that a plurality of sets of suction cups 41 and rotary blades 42 may be provided so that a plurality of frozen eggs can be continuously split at a time.

FIG. 6 shows an embodiment of the present invention.
Although the illustration of the configuration of the apparatus for producing frozen preserved raw eggs according to the present embodiment is omitted, similar to the above, the heat sterilization means 20 for heat sterilizing the shelled raw eggs and the shelled raw eggs after the heat sterilization An egg breaking means that mechanically divides eggs in an aseptic state to unshell, a container storage means for storing the whole egg or egg white or egg yolk separated in a predetermined container after breaking, and a liquid in the container It comprises at least a freezing means 30 for rapidly freezing eggs and a container separating means for mechanically releasing the container from the frozen liquid egg after quick freezing.

  Here, the heat sterilization means 20 and the freezing means 30 are the same as those in the above-described technology, but the egg breaking means, the container storage means, and the container separation means are unique to the present embodiment. In addition, the same code | symbol is attached | subjected to the site | part of the same kind as the technique mentioned above, and the overlapping description is abbreviate | omitted.

  First of all, in this embodiment, the egg breaking means divides the raw eggs with shells before freezing, so that the whole egg as a fluid is easily separated from the eggshell at the time of the egg breaking. No special configuration is required. Therefore, the apparatus which omits the special structure (nozzle 41b, unshelling claw 43, etc.) regarding the unshelling shown in FIG. 4 or FIG. 5 from the egg breaking means 40 of the technique shown in FIG. 3 can be used as it is.

  The container storage means may be any device that stores the whole egg, egg white, or egg yolk or egg yolk separated into a predetermined container after the cleavage, and the liquid egg against the film pack or metal container as the predetermined container. This is a device that automatically fills a fixed amount and applies a vacuum hermetic seal if necessary. Such an apparatus is similar to the filling apparatus 50 of the above-described technique, and its configuration is general, and thus detailed description thereof is omitted.

  Further, after the quick freezing, the container separating means defrosts only the surface of the frozen liquid egg in contact with the inner surface of the container, and then mechanically removes the container from the frozen liquid egg under aseptic conditions, It is an apparatus for obtaining the frozen storage raw egg of the shape. Such an apparatus includes a mechanism for automatically removing the frozen liquid egg from the film pack as a predetermined container, or a mechanism for automatically demolding the frozen liquid egg from the metal container. These mechanisms can also use various existing general devices.

Next, the manufacturing method of the frozen preservation raw egg which concerns on this Embodiment is demonstrated along FIG. In addition, the detailed description which overlapped regarding the manufacturing process (FIG. 2) which concerns on the technique mentioned above is abbreviate | omitted.
A raw shelled egg serving as a raw material is prepared (S201), and the raw egg with shell is inspected and selected by the egg inspection means 10 (S202). Subsequently, the surface of the eggshell is washed, and the surface of the eggshell is sterilized using ozone water, chemicals, etc., and the raw eggs with shells are washed (S203). When the eggs are washed, for the purpose of sterilizing all eggs in the shell, the sterilization means 20 immerses the shell in aseptic hot water at 60 to 68 ° C. for about 3 to 5 minutes for heat sterilization (S204). ).

  After the heat sterilization, the raw eggs with shells are pre-cooled to near room temperature with sterile water or the like (S205), and then the raw eggs with shells are mechanically divided by the egg breaking means in an aseptic room (S206). The divided contents are used as whole eggs or separated into egg whites or egg yolks (S207), and then a preservative or the like is added as a liquid egg and stirred (S208). Subsequently, the container storing means quantitatively fills a film pack (or metal container) which is a predetermined sterilized container (S209). By setting the amount to be filled here to a relatively small amount such as several eggs, quick freezing and thawing at the time of secondary processing, which will be described below, can be performed quickly.

  The liquid eggs contained in the containers subdivided by filling the containers are rapidly frozen by being put into the refrigerant of the freezing means 30 (S210). The refrigerant temperature at this time is desirably −27 ° C. or lower (for example, about −35 ° C.) similarly to the above-described technique. When completely frozen, the surface of the frozen liquid egg in contact with the inner surface of the container is thawed by immersing in aseptic water at room temperature or warm water or by shower spraying (S211). When the surface of the frozen liquid egg frozen in its shape in the container is melted, the container is mechanically detached from the frozen liquid egg under aseptic conditions by the container separating means (S212). Here, the frozen liquid egg from which the container has been removed remains in the shape of a container and is in a very high degree of sterility.

  Such a frozen liquid egg is quantitatively filled into a sterilized container by the filling device 50 as it is (S213), and further packed in a dough can or a cardboard box and stored in the freezer warehouse A (S214). . The frozen stored raw egg as a product is appropriately shipped by the cold insulated delivery vehicle B according to the order from the customer (S215). According to such a frozen and preserved raw egg, the individual amounts are collected in units of containers, and can be easily subdivided, and the thawing time for secondary processing can be shortened.

  The embodiments of the present invention have been described above with reference to the drawings. However, specific configurations and methods are not limited to these embodiments, and there are modifications and additions that do not depart from the spirit of the present invention. Are also included in the present invention.

It is explanatory drawing which showed each installation of the manufacturing apparatus of frozen preservation raw eggs in order of the operation process. It is a flowchart which shows the whole manufacturing method of a frozen preservation | save raw egg. It is explanatory drawing which shows the principal part of an example of the egg breaking means of the manufacturing apparatus of frozen preservation raw eggs. It is explanatory drawing which shows an example of the mechanism regarding the unshelling in the said egg breaking means. It is explanatory drawing which shows the other example of the mechanism regarding the unshelling in the said egg breaking means. It is explanatory drawing which showed each installation of the manufacturing apparatus of the frozen preservation | save raw egg which concerns on embodiment of this invention in order of the operation process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 ... Egg test means 20 ... Heat sterilization means 21 ... Warm water tank 22 ... Air nozzle 30 ... Freezing means 40 ... Egg breaking means 41 ... Suction cup 41a ... Central axis 41b ... Nozzle 42 ... Rotary blade 43 ... Shelling claw 50 ... Filling device

Claims (2)

A method for producing a frozen preserved raw egg that is frozen after being cracked after heat sterilization of the raw shelled egg as it is,
A liquid in which the raw eggs with shells are sterilized by heating in a temperature range required for sterilization of various bacteria including at least Salmonella for a predetermined time, and then mechanically divided in an aseptic state to be separated into whole eggs, egg whites, or egg yolks. The egg is stored in a predetermined container, and after the liquid egg in the container is rapidly frozen in a refrigerant in a temperature range that does not impair the functionality of the protein component, only the surface of the frozen liquid egg in contact with the inner surface of the container is removed. A method for producing a frozen stored raw egg, wherein the frozen stored raw egg having the shape of the container is obtained by thawing and then mechanically removing the container from the frozen liquid egg under aseptic conditions. A device for producing frozen preserved raw eggs that are frozen after being sterilized by heating and sterilizing raw eggs with shells,
Heat sterilization means for heat sterilizing the shelled raw egg for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella,
An egg breaking means for mechanically breaking the shelled raw egg after heat sterilization in an aseptic condition to unshell,
Container storing means for storing the liquid egg separated into whole egg or egg white or egg yolk after said breaking into a predetermined container;
Freezing means for rapidly freezing the liquid egg in the container in a refrigerant in a temperature range that does not impair the functionality of the protein component;
After the quick freezing, only the surface of the frozen liquid egg in contact with the inner surface of the container is thawed, and then the container is mechanically detached from the frozen liquid egg under aseptic conditions, so that the frozen unit of the container unit is frozen. An apparatus for producing frozen preserved raw eggs, comprising at least container separating means for obtaining eggs.

Images