JP7405375B2 - Aged raw eggs and methods for producing aged raw eggs - Google Patents

Description

The present invention relates to a method for producing aged raw eggs.

Various types of bird eggs are used for food in many countries and regions. In particular, chicken eggs, which are chicken eggs, are eaten as food in many countries and regions around the world. Eggs are highly nutritious, containing animal protein, vitamins, and minerals. On the other hand, eggs contain allergens. Known techniques for reducing egg allergens include heating broken eggs and adding additives.

Patent Document 1 discloses that the content of allergens in egg white is reduced by heating and pressurizing treatment in heated steam and/or hot water at a treatment pressure of 140 to 400 kPa and a treatment temperature of 110 to 150°C. Discloses a method for reducing allergens.

Patent Document 2 discloses hypoallergenic egg white obtained by the action of glucosidase.

Japanese Patent Application Publication No. 2007-259805 Japanese Patent Application Publication No. 7-99936

As in Patent Document 1 and Patent Document 2, conventional egg allergen reduction methods target broken eggs. In particular, raw egg whites or dried egg whites from broken eggs, or dried egg white solutions prepared by dissolving dried egg whites in a solvent such as water, were treated. After reducing allergens, it is used as a raw material for processed products such as confectionery in powder or liquid form. An object of the present invention is to provide a matured raw egg with a shell that reduces allergens and retains the freshness of a raw egg.

As a result of extensive research in order to solve the above problems, the present inventors found that the following invention met the above objects, leading to the present invention. That is, the present invention relates to the following inventions.

<1> A matured raw egg with a shell containing reduced allergens, which comprises the steps of packaging the raw egg with a shell in a metal material and storing the packaged raw egg at 0°C or below. Production method.
<2> The manufacturing method according to <1> above, wherein the metal material is an aluminum material.
<3> The production method according to <1> or <2>, wherein the raw egg is a chicken egg within 3 days of collection.
<4> The manufacturing method according to any one of <1> to <3>, wherein the storing step is carried out at -2°C or higher and lower than 0°C for a period of 10 days or more and 60 days or less.
<5> Matured raw eggs with shells containing 90% or less of allergen substances compared to the amount of allergen substances on the day of egg collection.

According to the present invention, aged raw eggs with reduced allergens can be obtained.

FIG. 3 is a diagram showing a flow of carrying out the manufacturing method of the present invention. It is a figure for explaining the process of carrying out the manufacturing method of this invention. FIG. 1 is a diagram showing an outline of a container used to carry out the manufacturing method of the present invention. It is a graph showing measurement results according to an example.

The embodiments of the present invention will be described in detail below, but the explanation of the constituent elements described below is an example (representative example) of the embodiments of the present invention, and the present invention will be described below unless the gist thereof is changed. is not limited to the content. Note that when the expression "~" is used in this specification, it is used as an expression including the numerical values before and after it.

[Production method of the present invention]
The production method of the present invention comprises the steps of packaging a shelled raw egg with a metal material, and storing the packaged raw egg at a temperature below 0°C. This is a manufacturing method. The aged raw egg produced by the production method of the present invention has reduced allergenic substances.

[Aged raw eggs of the present invention]
The matured raw egg of the present invention is a matured raw egg with a shell, in which the amount of allergenic substances is 90% or less of the amount of allergenic substances on the day of egg collection. The aged raw eggs of the present invention have reduced allergens and can reduce the risk of developing egg allergy. In addition, in this application, the ripened raw egg of this invention can be obtained by the manufacturing method of this invention, and the structure corresponding to each can be mutually utilized in this application.

Conventional allergen-reduced eggs are generally made by heating cracked eggs or adding additives. In addition, there are multiple allergens contained in eggs, ranging from those that cause severe allergies to those that do not cause such an allergic reaction. Research is being conducted targeting substances that are highly susceptible to allergic reactions, as well as infants who are more likely to develop egg allergies. However, since infants have underdeveloped digestive functions and are small eaters, it is important not only to deal with egg allergies but also to ensure that infants receive sufficient nutrition during their childhood period, when their physical and mental development is at its most rapid in life. Furthermore, since there are multiple allergens, eggs that reduce the total number of allergens, reduce the digestive burden of indigestible eggs, and have good nutritional absorption efficiency are considered useful. In response to this demand for eggs, the present inventors have developed a method to reduce allergens in raw eggs by covering them with aluminum foil and storing them at temperatures below 0°C, also known as freezing temperatures. I found out that it can be done.

In principle, people with egg allergy should not eat any kind of allergy-reducing eggs unless they are under the guidance and observation of a doctor or other specialist. To date, oral immunotherapy and research have been conducted at institutions specializing in allergy treatment in an attempt to expand the range of foods that food allergy patients can eat, but even if they are able to eat a certain amount of the food they are allergic to, Afterwards, there are many cases where the amount of food eaten decreases or symptoms occur after exercise.
In addition to foods, many of the causes of allergies remain unknown, such as cosmetics and soaps, where some product ingredients that were previously thought to be safe suddenly become serious allergens.

There is a possibility that ingredients contained in foods that infants and young children eat for the first time may become new allergens. However, a characteristic of food allergies in infants and young children is that symptoms improve with age. As the saying goes, ``Egg allergies will go away as you grow up.'' The key to treatment is the development of digestive function, and 70 to 80 percent of children will be able to eat eggs by the time they enter elementary school. Processed foods using low-allergenic egg whites are convenient for baby food and infant food. However, if the food is targeted at infants who have not developed a food allergy, countermeasures against the allergen itself may not be sufficient.

For this reason, during the early childhood period, which is the most important period for forming the physical and mental foundations that will determine a child's future, it is important to not only supplement the nutritional deficiencies in meals with sweets given as snacks, but also to replace snacks with meals. They are taught to do so. Eggs are extremely superior from a nutritional standpoint, making them inexpensive and easy to use for those who provide meals on a daily basis, and there is no other food that can be used as an ingredient in all types of cooking. However, it is important that all infants have an underdeveloped digestive system. Therefore, the present inventors have developed additive-free, non-heated, low-allergenic raw eggs according to the present invention.

FIG. 1 is a diagram showing an outline of the flow of carrying out the manufacturing method of the present invention. The production method of the present invention includes a step of packaging raw eggs (packaging step) S11 and a step of storing the packaged raw eggs at a predetermined temperature (storage step) S21, thereby reducing allergens in raw eggs. can do.

[Raw egg]
The production method of the present invention is to produce aged raw eggs using raw eggs. The raw eggs to which the production method of the present invention is applied are shelled avian eggs that are used for human consumption. For example, eggs of chickens, ducks, geese, ostriches, seagulls, guinea fowl, pheasants, emus, ducks, etc. are considered edible. In the present invention, it is particularly preferable to use chicken eggs, which are chicken eggs. It is preferable to use fresh eggs. It is preferable to start the storage process for eggs within 3 days from egg collection, more preferably within 2 days, even more preferably within 1 day.

[Packaging process]
The production method of the present invention includes the step of packaging a shelled raw egg with a metal material. FIG. 2 is a diagram illustrating an example of the process of packaging raw eggs. Figure 2(a) shows a raw egg before packaging. Figure 2(b) shows a raw egg wrapped in aluminum foil, which is a metal material. FIG. 2(c) shows a state in which packaged raw eggs are arranged in plastic containers when the packaged eggs are placed in a storage.

In the packaging process, raw eggs with shells are wrapped in metal material. Wrap the eggs so that the shells are not visible. This packaging is preferably wrapped in a thick metal material or double or triple wrapped so as to have a high degree of airtightness, so that there are few ventilation parts. By wrapping the egg in a metal material, it comes into contact with the metal material and improves heat transfer. In addition, it can prevent odors from transferring from other foods in the storage room during storage, and the fluidity of carbon dioxide dissolved in the egg white, which is involved in maintaining the freshness of raw eggs, is inhibited, resulting in the reduction of carbon dioxide from the eggshell. It also prevents the release of carbon, maintains the freshness of eggs, and prevents them from deteriorating. Although not limited to these principles, allergens can be reduced when a storage step is performed.

FIG. 3 is a diagram showing another example of packaging raw eggs. FIG. 3(a) is a diagram schematically showing a cross section of the packaging container. The packaging container has a lower container 21 and an upper container 22. The lower container 21 has a concave portion 211 that is convex downward, and the upper container 22 has a concave portion 221 that is convex upward. The size of the concave portion 211 and the concave portion 221 is slightly larger than the egg 1 in accordance with the size of the egg 1 to be packaged. FIGS. 3(b) and 3(c) are diagrams illustrating the process of packaging eggs 1 in a packaging container. The eggs are placed in the concave portion 211 of the lower container 21 as shown in FIG. 2(b). Thereafter, the egg 1 is covered by covering the upper container 22. In this packaging container, at least the inner surfaces of the concave portions 211 and 221, which are the portions that come into contact with eggs, are made of metal. The entire packaging container may be made of metal, or may be partially made of resin material in consideration of moldability and the like.

When packaging raw eggs, at least the part that comes into contact with the raw eggs is made of metal. As the metal material, one having excellent heat conductivity and airtightness can be used. Any metal material such as aluminum or iron can be used. It is particularly preferable to use an aluminum material that has good heat conductivity and airtightness, as well as flexibility so that it will not break when an egg comes into contact with it. It also prevents damage during transportation and suppresses odor transfer. In addition, packaging materials made of metal have excellent durability and are suitable for repeated use.

[Storage process]
The production method of the present invention includes the step of storing packaged raw eggs at 0° C. or lower. By storing packaged raw eggs at temperatures below 0°C, the raw eggs can be aged without spoiling. This makes it possible to reduce allergens in raw eggs. In addition, by breaking down proteins into amino acids, it becomes easier to ingest nutrients.

The temperature during the storage step is 0°C or lower. The temperature is more preferably -2°C or higher and lower than 0°C. The temperature during the storage process is kept within this temperature range for a long time. More preferably, the temperature should not deviate from the above temperature for more than 30 minutes a day. Furthermore, the storage temperature should be approximately -1°C on average. As a technology for processing at around -1°C, the freezing technology of the Hyo-on Association (reference URL: www.hyo-on.or.jp) can be referred to. Freezing temperature is the temperature below freezing at which food will or will not freeze. As an apparatus for ice-temperature processing, for example, a brown rice ice-temperature storage unit manufactured by Alinco Co., Ltd. can be used. The freezing temperature treatment promotes self-digestion of raw eggs to prevent them from freezing, promoting the decomposition of proteins into amino acids, and the decomposition of allergens, of which protein is a component, also progresses at the same time. Furthermore, it is expected that as the amino acid content increases, the flavor will also increase.

The period of storage is such that allergens are sufficiently reduced and amino acids are reduced. This period is preferably 10 days or more and 60 days or less. The lower limit of this period is preferably 14 days or more, and may be 18 days or more, 20 days or more, or 25 days or more. If the period is too short, allergens may not be sufficiently reduced. The upper limit of this period is preferably 50 days or less, and may be 40 days or less. In the storage process according to the present invention, raw eggs can be processed for a long period of time while maintaining their freshness. On the other hand, excessive storage may reduce productivity and quality, so it is preferable to keep it within the above period.

By completing the storage process, the eggs are aged and become mature raw eggs with reduced allergens. This aged raw egg is used for food. Aged raw eggs may be eaten as is after the storage process. In addition, it can be processed into egg dishes and eaten as appropriate. Moreover, after performing the storage step, the aged raw eggs may be stored and used by refrigeration or the like in accordance with the handling of raw eggs.

[Aged raw egg]
The matured raw egg of the present invention is a matured raw egg with a shell, in which the amount of allergenic substances is 90% or less of the amount of allergenic substances on the day of egg collection. Egg allergens are said to be proteins present in egg white. Proteins in egg white include ovalbumin, ovomucoid, lysozyme, and ovotransferrin. In particular, ovalbumin and ovomucoid are said to be important substances in egg allergy. Additionally, the mechanism of allergies is complex and varies from person to person, so it is possible that other components are involved. According to the present invention, not only specific allergenic substances but also whole proteins are degraded, so it is expected that the overall effect on allergy symptoms to chicken eggs will be reduced.

The amount of allergens in the aged raw eggs of the present invention is 90% or less as a ratio to the amount of allergens on the day of egg collection (amount of allergens in aged raw eggs/amount of allergens on day of egg collection x 100%). This ratio is preferably 88% or less, more preferably 85% or less, and more preferably 83% or less. This ratio does not need to have a lower limit. On the other hand, proteins that become allergens do not undergo major changes such as putrefaction or fermentation, but are gradually broken down into amino acids and rendered non-toxic. Therefore, the change in the measured value of the allergen substance amount may be limited. From this, the lower limit of this ratio may be set to 60% or more, 70% or more, 72% or more, or 75% or more.

Allergens in such aged raw eggs are reduced. In addition, aging is performed by breaking down protein into amino acids, which has excellent nutritional value that is easily absorbed, and can improve flavor components. Therefore, it is suitable for normal consumption, and is also expected to be used in dietary therapy to prevent allergies.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples unless the gist thereof is changed.

[Evaluation item]
[Specific raw material allergen]: Nippon Ham FASTKIT Elizer Ver. Eggs were tested for allergens using III (measurement range/sensitivity 0.16-1,000,000 μg/g (ppm)).
[General viable cell count (cfu/g)]: Tested using a standard agar medium.
[Coliform bacteria]: Tested using BGLB medium.
[E. coli]: tested using EC medium.
[Salmonella]: (General) Tested using BPW, RV, HTT, and X-SAL media.
[Staphylococcus aureus]: Tested using egg yolk-added mannitol salt medium.

[Example 1 (with aluminum)]
(1) Eggs (chicken eggs) on the day of egg collection were covered with aluminum foil (thickness: 11 μm), as shown in FIG. 2(b).
(2) The eggs covered with aluminum foil were placed and stored in a brown rice ice-temperature storage unit manufactured by Alinco Co., Ltd. set at -1°C.
(3) Eggs were collected after 15 days and 30 days, and the amount of allergenic substances was measured.

[Reference example 1 (without aluminum)]
According to the test conditions of Example 1, the samples were stored in a refrigerator at -1°C without being covered with aluminum foil, and the amount of allergen substances was measured after 15 days and 30 days.

[Comparative example 1 (refrigerator)]
Eggs collected on the same day as in Example 1 were stored in a commercially available refrigerator (internal temperature approximately 5° C.), and the amount of allergen substances was measured after 15 days and 30 days.

Table 1 shows the measurement results of allergenic substances in Example 1, Comparative Example 1, and Reference Example 1. The table shows the average value obtained by breaking 40 to 50 eggs and measuring them 50 times under each condition. In addition, for the allergen substance concentration at the start (day 0), the average value of eggs measured as a representative sample was used.
Further, FIG. 4 shows the ratios after 15 days and 30 days for each example, comparative example, and reference example, with the starting time being 100%.

When stored in the refrigerator (Comparative Example 1), the allergen substance concentration hardly changes.
When stored in an ice temperature storage (Reference Example 1), freshness can be maintained and the concentration of allergen substances is reduced, and storage for 30 days increases the reduction effect.
It was confirmed that when the eggs were packaged in aluminum foil, which is a metal material, and stored in an ice-cold storage (Example 1), it was possible to produce aged raw eggs that had a remarkable effect of reducing allergens while maintaining freshness.

In addition, in all cases of Example 1, the general viable bacteria count was within the safety standard after 30 days of storage, and the number of coliform bacteria, E. Coli, Salmonella, and Staphylococcus aureus were all negative.

Tables 2 to 7 show the egg processing conditions and measurement examples of free amino acid concentrations conducted at Satellites. Note that the measurement of free amino acids was carried out at a cold temperature laboratory. The measurement results on the day of egg retrieval shall be considered as "at the start of the test." Refrigeration refers to items stored in a refrigerator, and the conditions for the number of storage days are shown in each table. 0°C means that the samples were stored in a storage set at 0°C, and the storage conditions are shown in each table. -1°C means that it was stored in an ice temperature storage set at -1°C, and the storage conditions are shown in each table. Tables 2 to 4 show changes in egg white over time, and Tables 5 to 7 show changes in egg yolk over time.

By storing at 0°C or -1°C, protein decomposition is promoted as the number of storage days increases, increasing the amount of free amino acids in egg whites (Tables 2 to 4) and egg yolks (Tables 5 to 7). , it was confirmed that eggs can be aged. It was confirmed that the decomposition of egg white, which contains allergens that cause serious allergies, was particularly pronounced.

INDUSTRIAL APPLICABILITY The present invention is industrially useful because it can be used to produce eggs with reduced allergens used for human consumption.

1 egg 21 lower container 22 upper container 211, 222 concave portion

Claims (4)

A step of wrapping the whole raw egg with shell in metal material,
A method for producing aged raw eggs with shells containing reduced allergenic substances, comprising the step of storing the packaged raw eggs at -2°C or higher and lower than 0°C for a period of 10 days or more and 60 days or less . The manufacturing method according to claim 1, wherein the metal material is an aluminum material. The manufacturing method according to claim 1 or 2, wherein the raw egg is a chicken egg that has been collected within 3 days. Matured raw eggs with shells containing 70% or more and 85 % or less of allergens compared to the amount of allergens on the day of egg collection.