JP2011155897A - Apparatus for producing pasteurized liquid whole egg - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for producing pasteurized liquid whole egg enabling reliable and efficient production of long-life pasteurized liquid whole egg holding physical property extremely similar to that of raw egg. <P>SOLUTION: The apparatus for producing pasteurized liquid whole egg includes: an egg-breaking machine 1 equipped with an egg shell cutting means; a tube pump 2 unevenly crushing egg yolk masses while sending unfiltered liquid egg taken out from the egg-breaking machine 1; and a heat pasteurization device 4 heating liquid whole egg E obtained by crushing the egg yolk masses at a temperature lower than the coagulation temperature to pasteurize the liquid whole egg. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an apparatus for producing a sterilized whole liquid egg having physical properties close to that of a raw egg.

  Generally, when commercializing a whole liquid egg that has been separated from a raw chicken egg, the plate heater or tube type heat exchange using hot water or steam as a heating medium for the purpose of suppressing rot and improving shelf life A heat sterilization process using a Joule heater or the like that utilizes resistance heating due to energization is performed. However, the physical properties of egg yolk components and egg white components of chicken eggs differ greatly, so if the whole is homogenized by filtration, stirring, etc., the texture, flavor, and appearance of various egg processed foods using it will be raw eggs. It will be significantly different from the time of use. Accordingly, it has been very difficult to produce a sterilized whole liquid egg that can be stored for a long period of time and that has physical properties close to those of a raw egg.

  Conventionally, as a means for heat sterilization of the whole liquid egg in an unfiltered state, the whole liquid egg after cleavage is sealed and packaged in a plastic bag without filtration, and the whole plastic bag is immersed in warm water, warm water or steam spray. The method of heat-treating by the above is proposed (patent documents 1 and 2).

JP 2005-304359 A JP 2007-2222099 A

  However, in the method proposed in the prior art, it is possible to apply the liquid egg after splitting to a shell trap before it is loaded into a plastic bag (Patent Document 1) or to stir lightly (Patent Document 2). There is no fixed method for crushing the yolk mass in the egg, and it is not clear at what stage and how the yolk mass is crushed, so the resulting bactericidal solution whole egg will have physical properties close to raw eggs There is no compensation, heat transfer to the whole liquid egg in the plastic bag is poor, and if the total amount of liquid whole egg is large, the whole can not be heated uniformly, resulting in poor sterilization at the center and heat denaturation at the periphery. Since it becomes easy to occur, it is necessary to carry out hermetic packaging little by little, and there is a problem that production efficiency deteriorates.

  An object of the present invention is to provide a manufacturing apparatus capable of reliably and efficiently producing a sterilized liquid whole egg that can be stored for a long period of time and having physical properties very close to those of a raw egg. .

  If the means for achieving the above object is shown with reference numerals in the drawings, the sterilizing liquid whole egg manufacturing apparatus according to the invention of claim 1 includes an egg breaking machine 1 provided with eggshell cutting means, A tube pump 2 that crushes the yolk mass nonuniformly while feeding the unfiltered liquid egg taken out from the egg machine 1, and a heat sterilization means that heats and sterilizes the liquid whole egg E that crushes the yolk mass below the coagulation temperature ( A heat sterilizer 4).

  According to a second aspect of the present invention, in the apparatus for producing a sterilizing liquid whole egg according to the first aspect, the inner diameter of the elastic tube 21 of the tube pump 2 is 10 to 25 mm.

  According to a third aspect of the present invention, in the sterilization solution whole egg manufacturing apparatus according to the first or second aspect, the rotor 22 of the tube pump 2 is provided with three or more rollers 23 for crushing the elastic tube equally arranged in the circumferential direction. It is set as the structure formed.

  According to a fourth aspect of the present invention, in the sterilizing liquid whole egg manufacturing apparatus according to any one of the first to third aspects, the pressing distance between the rollers 23 and 23 of the tube pump 2 against the elastic tube 21 is 30 to 120 mm. It is set as the structure which is.

  According to a fifth aspect of the present invention, in the sterilizing liquid whole egg manufacturing apparatus according to any one of the first to third aspects, the diameter of the roller of the tube pump 2 is 10 to 100 mm.

  Next, effects of the present invention will be described with reference numerals in the drawings. In the apparatus for producing a sterilizing liquid whole egg according to the invention of claim 1, first, a cracker equipped with eggshell cutting means can cut and remove the eggshell from the raw raw eggs without destroying the eggshell, Therefore, it is not necessary to filter the liquid egg. This unfiltered liquid egg is in the state of a hole liquid egg in which the yolk remains in a lump shape, but the yolk lump is crushed irregularly in the process of being sent to the required site by the tube pump 2. That is, in the tube pump 2, the roller 23 is pressed against the elastic tube 21 wound around the rotor 22 by the rotational drive of the rotor 22 having a plurality of rollers 23 in the circumferential direction, and the elastic tube 21 at the pressed position is The flow path is closed and the flow path is closed together with the roller 23 to move the fluid inside forward to produce a pumping action. When the fluid is the above liquid egg, the yolk mass contained in the roller 23 It will be crushed by pressing. However, the arrangement interval of the yolk mass in the elastic tube 21 is not constant, and the pressing contact of the roller 23 is also intermittent, so that the yolk mass is crushed irregularly. Accordingly, the whole liquid egg E delivered from the tube pump 2 is in a state containing a high ratio of thick egg white as if the raw eggs put in the bowl were lightly unwound with chopsticks, and finally sterilized by heat sterilization means. The texture, flavor, and appearance of various processed egg products using the whole germicidal solution egg obtained in the same manner as in the case of using raw eggs are improved. Moreover, in this manufacturing apparatus, since it can set to the continuous process through a pipe line from a split egg to heat sterilization, manufacture of a sterilization liquid whole egg can be performed efficiently.

  According to the invention of claim 2, since the inner diameter of the elastic tube 21 in the tube pump 2 is in a specific range, the liquid egg after splitting can be introduced without collapsing the yolk mass, and at the pressing part of the roller 23, The egg yolk mass can be reliably crushed without missing the liquid whole egg E having a more preferable property.

  According to the invention of claim 3, the rotor 22 of the tube pump 2 has three or more rollers 23 equally arranged in the circumferential direction, and the pressing interval of the roller 23 against the elastic tube 21 is shortened even with a large turning diameter. Since the yolk mass is unlikely to remain between the pressed parts, low-speed rotation with a large swirl diameter provides gentle feed that avoids homogenization of the whole liquid egg E and high feed efficiency.

  According to the invention of claim 4, since the pressing distance between the rollers 23, 23 of the rotor 22 of the tube pump 2 with respect to the elastic tube 21 is in a specific range, the homogenization of the whole liquid egg E is performed while reliably crushing the yolk mass. Can be prevented.

  According to invention of Claim 5, since the diameter of the roller 23 of the tube pump 2 exists in a specific range, homogenization of the whole liquid egg E can be prevented, destroying a yolk mass reliably.

It is a flowchart which shows schematically the manufacturing apparatus of the sterilization liquid whole egg which concerns on one Embodiment of this invention. It is a vertical front view which shows a tube pump in the manufacturing apparatus.

  One embodiment in which the apparatus for producing a sterilization liquid whole egg according to the present invention is applied to a continuous production process will be specifically described with reference to the flowchart of FIG. In the figure, P1 is the egg breaking step, P2 is the liquid total egg formation step, P3 is the preheating step, P4 is the heat sterilization step, and P5 is the cooling step.

  First, in the egg breaking step P1, chicken eggs as raw materials are supplied to the egg breaking machine 1, and the eggshells of the eggs are cut by the eggshell cutting means provided in the egg breaking machine 1 to break the eggs, so that the liquid is removed from the eggshells. Remove the egg. The extracted liquid egg does not need to be filtered because there is no contamination of eggshell fragments. However, since the egg yolk is in the state of a whole liquid egg in which the egg yolk remains in a lump shape, the egg yolk mass is removed in the next liquid total egg forming step P2. Crush to make the whole liquid egg. Note that the egg breaking machine 1 equipped with such an egg shell cutting means is a fully automatic method in which a cutting blade is applied to the surface of the held chicken egg to cut only the egg shell into a circular shape, and the liquid is obtained without mixing the egg shell. Since various types of eggs are taken out from the market, commercially available products of fully automatic egg breaking machines may be used.

  In the liquid whole egg making step P2, the yolk mass is crushed unevenly in order to avoid homogenization of the whole liquid whole egg, but the tube pump 2 is used as the means. As shown in detail in FIG. 2, the tube pump 2 has an elastic tube 21 made of a soft synthetic resin held in a substantially inverted U-shaped curved state by clamps 24, 24 on both sides, and a horizontal support shaft 22a. And a rotor 22 that is rotationally driven, and an inverted U-shaped curved portion of the elastic tube 21 is wound around the rotor 22. The rotor 22 is rotatably mounted on each apex of a substantially equilateral triangle via a pivot 23a so that each roller 23 is pressed against the curved inner periphery of the elastic tube 21, The soft tube 21 is recessed at one or two pressing positions of the roller 23, and the inner flow path at that position is closed or narrowed. Accordingly, when the rotor 22 is rotationally driven, the pressing position of the roller 23 against the soft tube 43 is moved, and along with this, the internal fluid is sent along the rotational direction of the rotor 22.

  Thus, in the tube pump 2 in the liquid total egg forming step P2, the liquid egg taken out from the egg breaking step P1 flows into the soft tube 21 by the pump action, but the yolk in the liquid egg L1 flowing through the conduit Combined with the fact that the interval between the lumps is not constant and the intermittent pressing of the roller 23 against the soft tube 43, the yolk mass is crushed irregularly. For this purpose, the liquid whole egg delivered from the tube pump 2 is fed into the storage tank T in a state where the yolk and the thick egg white are mixed non-uniformly. In addition, in the storage tank T, in order to avoid the bias between the yolk component and the concentrated egg white component of the liquid whole egg E, even if the agitation is gently performed by the stirrer within a range in which the two components are not uniformly mixed. Good.

  Here, the inner diameter of the elastic tube 21 of the tube pump 2 is preferably in the range of about 10 to 25 mm. If it is too small, the egg yolk mass collapses when the liquid egg flows into the elastic tube 21 and is homogeneous. On the other hand, if the roller 23 is too large, the yolk mass tends to escape and remain without being crushed. In addition, the pressing distance between the rollers 23 and 23 in the rotor 22 with respect to the elastic tube 21 is preferably in the range of about 30 to 120 mm. If it is too narrow, the whole liquid egg E to be sent out is easily homogenized, and conversely wide. After that, the yolk mass is likely to remain without being crushed between the pressing portions of the rollers 23 and 23. Further, the diameter of the roller 23 is preferably in the range of 10 to 100 mm for the same reason. However, these dimensional aptitudes are for the case of general chicken eggs, and the dimensional aptitudes that are naturally different are obtained when the target raw eggs are separated from the chicken eggs.

  The liquid whole egg E stored in the storage tank T is continuously fed to each process after the preheating process P3 via the metering pump P. The form of the metering pump P is not particularly limited, but in order to avoid homogenization of the whole liquid egg E, it is preferable that the shearing force accompanying the feeding is less likely to act, and that pulsation, disturbance, foaming, etc. can be suppressed. The sine pump type is particularly recommended in view of the above. In addition, after the preheating process P3, it is the structure which does not stir with a stirrer until it fills the plastic bag and the container with the sterilization liquid whole egg finally obtained and commercializes.

  In the preheating process P3, the room temperature whole egg E supplied from the storage tank T is heated stepwise or continuously by the heating device 3, and is preferably heated to an ultimate temperature of about 40 to 55 ° C. It is set as follows. And in the next heat sterilization process P4, the liquid whole egg E heated up in the preheating process P3 is further heated stepwise or continuously by the heat sterilization apparatus 4, and finally to the sterilization temperature below the coagulation temperature, The temperature is preferably set to reach about 57 to 63 ° C. The solidification temperature varies depending on the heating time, and is easily solidified if the heating state continues for a long time even at a relatively low temperature. Conversely, the solidification temperature is difficult to solidify in a heating state for a short time even at a relatively high temperature. Therefore, in the heat sterilization process P4 in this case, the temperature of the supplied liquid whole egg E is raised through the previous preheating process P3, so it is not necessary to perform a rapid heating temperature rise, and the temperature is gradually increased to the sterilization temperature. Since it is only necessary to raise the temperature, the whole liquid egg can be uniformly heated by avoiding heat denaturation due to local high temperature.

  The heating device 3 used in the preheating step P3 and the heating sterilization device 4 used in the heating sterilization step P4 are not particularly limited. For example, a heat exchanging jacket that circulates hot water outside the straight tube passing the fluid to be heated is used. Provided tube-type heat exchanger with double pipe structure, Joule heater that raises the temperature by resistance heating by energizing the fluid to be heated, and a bent pipe that passes the fluid to be heated in a hollow plate that circulates hot water Various heating / heating systems such as plate heaters can be used, and multiple systems may be combined, but in order to suppress homogenization of the whole egg E due to disturbance during distribution and shearing action A tube heat exchanger and a Joule heater are preferred. Moreover, when using a several tube type heat exchanger, in order to avoid the shearing effect accompanying a shunt and confluence | merging, it is good to connect in series.

  The liquid whole egg heated through the above-mentioned heat sterilization step P4 is sent to the cooling step P5, cooled to a refrigeration temperature of 10 ° C. or less by heat exchange with cold water, and then sterilized liquid whole egg. And filled in plastic bags and various containers and stored refrigerated. Although there is no restriction | limiting in particular as the heat exchanger 5 used by this cooling process P5, The system which connects several pipe | tube type heat exchangers in series and falls in steps of several degreeC is recommended.

  The whole sterilized liquid egg thus produced is free from heat denaturation and sterilization failure, can be stored for a long time such as D (production date) + 14 days, and is a raw egg in which egg yolk and thick egg white having different physical properties are mixed unevenly. In a very close state, it contains a high ratio of rich egg white as if the raw eggs in the bowl were lightly unwound with chopsticks, so the texture, flavor and appearance of various egg processed products using them are raw eggs As good as time. Moreover, in this manufacturing apparatus, since it can set to the continuous process through a pipe line from a split egg to heat sterilization, manufacture of a sterilization liquid whole egg can be performed efficiently.

  In addition, as the tube pump 2 of the liquid total egg formation step P2, in the above-described embodiment, the one constituted by the elastic tube 21 and the rotor 22 is exemplified, but the outer periphery of the elastic tube 21 as in a general tube pump. It may be a structure having a C-shaped guide frame that abuts against the guide frame. Moreover, the roller 23 pressed against the elastic tube 21 of the rotor 22 may be configured so that two rollers are arranged on both sides in the radial direction of the rotor as in a general tube pump, but the yolk mass in the liquid egg is crushed. In order not to leave and to crush unevenly, a structure having three or more rollers equally arranged in the circumferential direction of the rotor 22 as in the embodiment is recommended. That is, in the structure having three or more rollers 23, the pressing interval of the roller 23 with respect to the elastic tube 21 is shortened even with a large turning diameter, and the yolk mass hardly remains between the pressing portions. By doing so, a high feed efficiency can be obtained with a slow feed that avoids homogenization of the whole liquid egg E.

DESCRIPTION OF SYMBOLS 1 Eggbreaker 2 Tube pump 21 Elastic tube 22 Rotor 23 Roller 4 Heat sterilizer (heat sterilization means)
E liquid whole egg

Claims (5)

  An egg breaking machine equipped with an egg shell cutting means, a tube pump that crushes the yolk mass non-uniformly while feeding an unfiltered liquid egg taken out from the egg breaking machine, and a liquid whole egg that crushes the yolk mass below the coagulation temperature An apparatus for producing a whole sterilizing liquid egg comprising a heat sterilizing means for heating and sterilizing with an iron.   The apparatus for producing a sterilizing liquid whole egg according to claim 1, wherein an inner diameter of the elastic tube of the tube pump is 10 to 25 mm.   The apparatus for producing a sterilizing liquid whole egg according to claim 1 or 2, wherein the tube pump rotor is provided with three or more rollers for crushing the elastic tube arranged equally in the circumferential direction.   The apparatus for producing a sterilizing liquid whole egg according to any one of claims 1 to 3, wherein a distance between the rollers in the rotor of the tube pump against the elastic tube is 30 to 120 mm.   The diameter of the roller of the said tube pump is 10-100 mm, The manufacturing apparatus of the sterilization liquid whole egg in any one of Claims 1-4.

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