JP3656749B2 - Method and apparatus for producing frozen preserved raw eggs - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
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 in particular, freezes shelled raw eggs after heat sterilization as they are. The present invention relates to a method and an apparatus for producing a frozen and preserved raw egg that is frozen after being cracked, or after being sterilized by heating and then frozen.
[0002]
[Prior art]
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.
[0003]
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.
[0004]
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.
[0005]
[Problems to be solved by the invention]
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.
[0006]
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.
[0007]
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.
[0008]
[Means for Solving the Problems]
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 frozen preserved raw eggs in which raw eggs with shells are frozen as they are and then split.
After rapidly freezing the shelled raw eggs in a refrigerant in a temperature range that does not impair the functionality of the protein component, only the surface inside the eggshell is thawed, and then the eggs are unshelled by mechanically breaking the eggs in aseptic conditions. A method for producing a cryopreserved raw egg, characterized in that it is obtained by performing a cryopreserved raw egg in the form of an egg.
[0009]
[2] The frozen preserved raw material according to [1], wherein the raw eggs with shells are sterilized by heating for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella, and then the quick freezing is performed. Egg manufacturing method.
[0010]
[3] The quick-freezing is performed by directly putting the raw eggs with shells into a refrigerant composed of a substance within the range of food additives, [1] or [2] Method for producing frozen preserved raw eggs.
[0012]
[4] A cryopreserved raw egg manufacturing apparatus that freezes a raw shelled egg as it is and then splits the egg.
Freezing means (30) for rapidly freezing the raw eggs with shells in a refrigerant in a temperature range that does not impair the functionality of protein components in the raw eggs;
At least the egg breaking means (40) for thawing only the surface in the eggshell after the quick freezing and then mechanically cleaving in an aseptic state to dehull and obtain a raw egg that is frozen and preserved in an egg shape A device for producing frozen preserved raw eggs.
[0013]
[5] A heat sterilization means (20) for sterilizing the raw eggs with a shell before being rapidly frozen by the freezing means (30) for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella. The apparatus for producing frozen stored raw eggs according to [4], further comprising:
[0014]
[6] The egg breaking means (40) is disposed so as to be opposed to each other, and sandwiches both ends in the longitudinal direction of the frozen egg between a pair of suckers (41) that can approach and separate from each other. While rotating around the common axis of the suction cups (41), the rotary blade (42) orthogonal to the axis is moved so that the outer peripheral cutting edge comes into contact with the surface of the frozen eggs substantially at the center of the eggshell. , A device that cuts the eggshell from the outside around the whole circumference and divides it into two parts,
By having a nozzle (41b) projecting on an axial center at the center of the inside of each suction cup (41), by sending aseptic air supplied along the axial center from the nozzle (41b) by pressure The apparatus for producing frozen preserved raw eggs according to [4] or [5], wherein the eggshell divided into two from both sides is extracted and unshelled.
[0015]
[7] The egg breaking means (40) is disposed so as to be opposed to each other, and sandwiches both ends in the longitudinal direction of the frozen egg between a pair of suckers (41) that can approach and separate from each other. While rotating around the common axis of the suction cups (41), the rotary blade (42) orthogonal to the axis is moved so that the outer peripheral cutting edge comes into contact with the surface of the frozen eggs substantially at the center of the eggshell. , A device that cuts the eggshell from the outside around the whole circumference and divides it into two parts,
Each of the shells has a pair of shelling claws (43) which are inserted into the cut end of the eggshell cut by the rotary blade (42) and open the eggshell divided into two on both sides to separate the eggshell from the frozen whole eggs. The claw (43) is movably supported to a predetermined position on the locus of the rotary blade (42), and each unshelled claw (43) is moved to both sides while being inserted into the cut end of the eggshell. The apparatus for producing frozen-preserved raw eggs according to [4] or [5], wherein
[0017]
Next, the operation based on the solving means will be described.
Since the contents of the raw eggs with shells are usually in a sterile state, they are rapidly frozen in a refrigerant in a temperature range in which the functionality of the protein component is not impaired by the freezing means (30). Subsequently, only the surface in the eggshell is thawed, and then the eggs are frozen and unshelled by the egg breaking means (40) under aseptic conditions, so that a frozen stored raw egg in the form of an egg can be obtained.
[0018]
According to such a manufacturing method and a manufacturing apparatus according to the present invention, heat having a large scale for heating or cooling provided with related equipment such as a container dedicated to a fluid (liquid egg) and a transfer pipe in a conventional liquid egg manufacturing process Since an exchange device or the like is not required, the equipment cost can be reduced. Moreover, in the conventional process, the freezing time of the liquid egg that has been filled and handled in a 16 kg can takes about 20 hours (in the case of a −30 to −35 ° C. freezer), whereas in the present invention the egg is frozen. Since it is frozen in units of one piece, the freezing time is short, and the production cost of the frozen raw egg itself can be reduced.
[0019]
In addition, the shortening of the freezing time eliminates the possibility of contamination and proliferation of germs before freezing, thereby preventing deterioration of raw frozen frozen eggs as products. In addition, the thawing time when the frozen frozen raw egg as a product is used for the secondary processing can be shortened, and it can be easily handled as a unit of the original egg, and the product quality is greatly improved.
[0020]
Furthermore, after the shell eggs are sterilized by heating at a temperature range required for sterilization of various bacteria including at least Salmonella by the heat sterilization means (20), the quick freezing is further effective. Contamination can be prevented. Here, the temperature range necessary for sterilization of Salmonella is a relatively high temperature of 60 to 68 ° C., but it is sufficiently possible to prevent heat denaturation of the protein in the raw egg by adjusting the heating time. When including the step of heat sterilization, it is preferable to perform the above-mentioned quick freezing after pre-cooling to normal temperature after the heat sterilization in consideration of heat exchange efficiency.
[0021]
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. According to such a refrigerant, when added to a raw egg through the pores of the eggshell, for example, when a frozen egg is prevented from freezing and denaturation is maintained, or a heat-coagulated processed egg product is produced, It is possible to obtain effects such as moist and soft feeling.
[0022]
In addition, as the egg breaking means (40), for example, both ends in the longitudinal direction of the frozen egg are sandwiched between a pair of suckers (41) which are arranged so as to be opposed to each other and can be separated from each other. While rotating around the common axis of each suction cup (41), the rotary blade (42) perpendicular to the axis is moved so that the outer peripheral edge of the rotary blade comes into contact with the surface of the egg shell of the frozen egg. Then, if the eggshell is cut from the outside around the entire circumference and divided into two, the eggshell can be divided without crushing the eggshell into pieces, and the fragments of the eggshell can be prevented from being mixed.
[0023]
Here, as a configuration relating to shell removal, for example, a nozzle (41b) projecting on an axial center is provided at an inner center portion of each suction cup (41), and aseptic air supplied along the axial center is nozzle (41b). ), Or a pair of unshelling claws (43) may be inserted into the cut end of the eggshell cut by the rotary blade (42) and then the eggshell divided into two may be opened on both sides. With any configuration, shelling can be performed easily and quickly.
[0026]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, various embodiments representing the present invention will be described with reference to the drawings.
FIG. 1 is an explanatory diagram showing the facilities of the apparatus for producing a frozen preserved raw egg according to the first embodiment of the present invention in the order of operation steps, and FIG. 2 is a frozen preserved raw egg implemented by the apparatus. It is a flowchart which shows the whole manufacturing method.
[0027]
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.
[0028]
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.
[0029]
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.
[0030]
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. In the present embodiment, the heat sterilization means 20 is also provided with equipment related to egg washing described later, an air nozzle 22 for drying, and the like.
[0031]
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 refrigeration means 30 corresponds to, for example, a refrigeration apparatus that is widely employed in recent fish meat and animal protein refrigeration systems. 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.
[0032]
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.
[0033]
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.
[0034]
Next, each process of the manufacturing method of a frozen preservation | save 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.
[0035]
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.
[0036]
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.
[0037]
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.
[0038]
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.
[0039]
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.
[0040]
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.
[0041]
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.
[0042]
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.
[0043]
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 the shape of an egg and is in a state of very high sterility.
[0044]
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.
[0045]
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.
[0046]
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.
[0047]
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.
[0048]
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.
[0049]
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.
[0050]
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 sucker 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 the suction cups 41 and the rotary blades 42 may be provided so that a plurality of frozen eggs can be split continuously at a time.
[0051]
FIG. 6 shows a second embodiment of the present invention.
Although not shown in the drawings regarding the configuration of the apparatus for producing frozen stored raw eggs according to the present embodiment, as in the first embodiment, the heat sterilization means 20 for heat sterilizing the shelled raw eggs, An egg breaking means that mechanically divides a shelled raw egg in an aseptic condition to unshell, and a container storage means for storing a liquid egg separated into whole egg or egg white or egg yolk after breaking into a predetermined container; It comprises at least a freezing means 30 for rapidly freezing the liquid egg contained in the container and a container separating means for mechanically releasing the container from the frozen liquid egg after the quick freezing.
[0052]
Here, the heat sterilization means 20 and the freezing means 30 are the same as the configuration according to the first embodiment described above, but the egg breaking means, the container storage means, and the container separation means are according to the second embodiment. A unique one is used. In addition, the same code | symbol is attached | subjected to the site | part of the same kind as 1st Embodiment, and the overlapping description is abbreviate | omitted.
[0053]
First of all, in this second embodiment, the egg breaking means divides a raw egg with a shell before freezing, so that the whole egg as a fluid is easily separated from the egg shell at the time of the egg breaking. No special configuration is required. Therefore, the apparatus which omits the special structure (nozzle 41b, the unshelling claw 43, etc.) regarding the unshelling shown in FIG. 4 or FIG. 5 from the egg breaking means 40 of 1st Embodiment shown in FIG. 3 can be used as it is.
[0054]
The container storage means may be any device that stores the whole egg, egg white or egg yolk liquid egg after splitting in a predetermined container. For a film pack or metal container as a predetermined container, the liquid egg Corresponds to a device that automatically fills the liquid in a metered amount and further applies a vacuum hermetic seal if necessary. Such an apparatus is similar to the filling apparatus 50 of the first embodiment, and the configuration thereof is general, and thus detailed description thereof is omitted.
[0055]
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.
[0056]
Next, the manufacturing method of the frozen preservation raw egg which concerns on this 2nd Embodiment is demonstrated along FIG. In addition, the detailed description which overlapped about the process of the same kind as the manufacturing method (FIG. 2) based on the said 1st Embodiment 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 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). ).
[0057]
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 the secondary processing described below can be performed quickly.
[0058]
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.) as in the first embodiment. 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.
[0059]
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.
[0060]
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.
[0061]
【The invention's effect】
According to the method and apparatus for producing frozen preserved raw eggs according to the present invention, the sterility can be increased by preventing contamination of germs as much as possible, and the manufacturing process can be reduced by simplifying the processing steps. In addition, it is possible to provide a product that is easy to handle because it has a short thawing time when used for secondary processing, and the product quality can be significantly improved.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory diagram showing each facility of a cryopreserved raw egg manufacturing apparatus according to a first embodiment of the present invention in order of operation steps.
FIG. 2 is a flowchart showing an entire method for producing a frozen and preserved raw egg according to the first embodiment of the present invention.
FIG. 3 is an explanatory view showing a main part of one example of the egg breaking means of the cryopreserved raw egg manufacturing apparatus according to the first embodiment of the present invention.
FIG. 4 is an explanatory view showing an example of a mechanism relating to shell removal in the egg breaking means.
FIG. 5 is an explanatory view showing another example of a mechanism relating to shell removal in the egg breaking means.
FIG. 6 is an explanatory view showing each facility of the apparatus for producing frozen preserved raw eggs according to the second embodiment of the present invention in the order of operation steps;
[Explanation of symbols]
10 ... Egg test
20 ... Heat sterilization means
21 ... Hot water tank
22 ... Air nozzle
30 ... Freezing means
40 ... Egg breaking means
41 ... sucker
41a ... central axis
41b ... Nozzle
42 ... Rotating blade
43 ... shelling nails
50 ... Filling device

Claims (7)

A method for producing frozen preserved raw eggs in which raw eggs with shells are frozen as they are and then split.
After rapidly freezing the shelled raw eggs in a refrigerant in a temperature range that does not impair the functionality of the protein component, only the surface inside the eggshell is thawed, and then the eggs are unshelled by mechanically breaking the eggs in aseptic conditions. A method for producing a cryopreserved raw egg, characterized in that it is obtained by performing a cryopreserved raw egg in the form of an egg.   2. The production of frozen stored raw eggs according to claim 1, wherein the quick-frozen is performed after the shelled raw eggs are sterilized by heating for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella. Method.   3. The frozen-preserved raw egg according to claim 1 or 2, wherein the quick-freezing is performed by directly putting the shelled raw egg into a refrigerant composed of a substance within the range of food additives. Production method. A frozen storage raw egg manufacturing apparatus that freezes a raw shelled egg as it is and then splits the egg,
Freezing means for rapidly freezing the raw eggs with shells in a refrigerant in a temperature range that does not impair the functionality of the protein component in the raw eggs;
After thawing only the surface in the eggshell after the quick freezing, the egg breaking is mechanically split in an aseptic state to unshell, and has at least an egg breaking means for obtaining a frozen preserved raw egg A frozen storage raw egg manufacturing apparatus.   The heat-sterilizing means for further heat-sterilizing the shelled raw eggs before being rapidly frozen by the freezing means for a predetermined time in a temperature range necessary for sterilization of various bacteria including at least Salmonella. 4. The apparatus for producing frozen stored raw eggs according to 4. The egg breaking means is arranged so as to face each other, sandwiching both ends in the longitudinal direction of the frozen egg between a pair of suckers that can approach and separate from each other, and the frozen egg is placed around a common axis of the suckers. While rotating, the rotary blade perpendicular to the axis is moved so that the outer peripheral blade edge comes into contact with the substantially central surface of the frozen eggshell, and the eggshell is cut from the outside to the entire circumference and divided into two. Device,
Each suction cup has a nozzle projecting on its axial center at the center of each suction cup, and aseptic air supplied along the axial center is pumped from the nozzle, thereby dividing the eggshell divided into two from both sides. 6. The apparatus for producing frozen preserved raw eggs according to claim 4, wherein the apparatus is configured to extract and unshell. The egg breaking means is arranged so as to face each other, sandwiching both ends in the longitudinal direction of the frozen egg between a pair of suckers that can approach and separate from each other, and the frozen egg is placed around a common axis of the suckers. While rotating, the rotary blade perpendicular to the axis is moved so that the outer peripheral blade edge comes into contact with the substantially central surface of the frozen eggshell, and the eggshell is cut from the outside to the entire circumference and divided into two. Device,
It has a pair of unshelling claws that are inserted into the cut end of the eggshell cut by the rotating blades and open the two divided shells on both sides to separate the eggshells from the frozen whole eggs, and each unshelling claw is connected to the rotating blade. The cryopreserved food according to claim 4 or 5, wherein each of the dehulling claws is moved to both sides while being supported so as to be movable to a predetermined position on the trajectory of the egg and inserted into the cut end of the eggshell. Egg production equipment.

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