JPH01309638A - Method for preserving raw egg - Google Patents

Abstract

PURPOSE:To contrive freshness retention of a raw egg for a long period by dipping the raw egg in a specific dipping solution, then drying the eggshell surface and further standing and holding the raw egg erect with the obtuse end thereof up. CONSTITUTION:A fresh raw egg is dipped in a dipping solution in which medical stone, such as sunstone, or ceramics emitting far infrared rays at 6-12mu spectrum is dipped for a prescribed time to permeate the above-mentioned dipping solution from the pores of the eggshell of the afore-mentioned raw egg into the interior thereof. After the amount of the permeated dipping solution attains a prescribed value, the egg is taken out of the dipping solution to dry the surface of the eggshell. In this state, the egg is then stood erect with the obtuse end of the above-mentioned egg up to retain the freshness of the raw egg for a long period using a simple apparatus.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for preserving raw eggs, and more specifically,
A fresh raw egg is immersed in the soaking liquid for a predetermined period of time to allow the soaking liquid to penetrate into the eggshell through the pores of the egg, and after this, the surface of the eggshell is dried and the raw egg is held upright with the blunt end facing upward. The present invention relates to a raw egg preservation method that allows raw eggs to be preserved fresh for a long period of time.

1-Prior art" Various technologies have been invented regarding preservation methods for conventional eggs.

To give an example, JP-A No. 54-41360 discloses an eggshell coating agent, which is characterized by being homogeneously mixed with black sand powder, waxes, and a sizing agent in a solvent. A coating agent has been disclosed and is also disclosed in JP-A-59-14
Publication No. 746 discloses a method for washing and drying chicken eggs, which is characterized in that after washing the surface of the eggshell of the chicken egg, the surface of the eggshell is irradiated with far infrared rays for a period of 2 minutes or less. has been done.

Furthermore, Japanese Patent Application Laid-Open No. 52-11.7468 describes a method for processing eggs, in which a raw or boiled egg with a shell is placed in a sealed container, the air inside the container is removed, and the pressure inside the container is reduced. A method for processing eggs is disclosed in which the pressure in the container is returned to normal pressure after the container is heated, thereby allowing a processing agent such as a preservative contained in the container to permeate into the inside of the eggs.

[Problems to be Solved by the Invention] The above-mentioned conventional technical means are believed to achieve certain results, but applying wax etc. manually requires a great deal of effort, and it is difficult to apply the wax etc. mechanically. This method requires a huge amount of money for equipment, as well as far-infrared ray equipment and decompression equipment, and it is difficult to uniformly process raw eggs, so it has not been put to practical use.

Therefore, it is easier to perform than the conventional methods mentioned above, can be carried out quickly with less capital, and can be processed uniformly and in a short time to raw eggs, allowing raw eggs to be stored in a fresh state for a long time. There is a strong need for a preservation method.

"Means for Solving the Problems" The present invention has been made as a result of repeated research day and night in order to satisfy the conventional demands in view of the above situation.
A raw egg is immersed in an immersion solution made by immersing a suitable medicinal stone or ceramic in the liquid for a predetermined period of time to allow the immersion solution to penetrate into the eggshell through the pores.After the penetration reaches the desired amount, the immersion solution is removed. In this method, raw eggs are preserved by taking them out, drying the surface of the eggshell, and then placing the egg upright in an appropriate place with the blunt end facing upward.

``Function'' Therefore, the soaking liquid in which medicinal stone or ceramic components are dissolved penetrates into the raw egg through the eggshell, and the raw egg in this state is held upright with the blunt end facing upward, thereby keeping it alive for a long period of time. This allows eggs to be preserved in a fresh state.

"Example" The present invention generally uses fresh raw eggs such as barley silver stone, Nikko stone,
Medicinal stones and spectrum 6 to 12 called star stones, sun stones, etc.
Ceramics that emit far-infrared rays in the μm range are immersed in fresh water, alcohol, salt, preservatives, other additives, etc., or a liquid mixed with an appropriate combination to obtain various minerals as ingredients of medicinal stones. At the same time, it adsorbs and decomposes so-called impurities such as bacteria present in the liquid and organic substances that promote the growth of bacteria, reducing the BOD (biological oxygen capacity) in the liquid.
The water decreases, the pH is adjusted, and the liquid is purified, making it mellow, high in minerals, and highly sterilizing.The far infrared rays emitted by ceramics resonate and ionize water molecules, activating the water. If the soaking liquid is immersed for a specified period of time in a soaking solution that suppresses the growth of bacteria and absorbs the chlorine content of tap water, similar to when immersing medicinal stones, the soaking solution will gradually penetrate into the inside of the eggshell through the pores. Then, the strong and long-lasting bactericidal action of the soaking liquid eliminates bacteria inside the eggshell and prevents the raw egg from rotting.It also eliminates bacteria that enter through the pores, so the soaking liquid If a raw egg is taken out from inside and the surface of the eggshell is dried, the soaking liquid that has penetrated into the eggshell allows the raw egg to be preserved in a fresh state for a long time.

By the way, fresh eggs here are those that lie and sink at the bottom of a container when a raw egg is placed in a saline solution containing about 40 to 50 grams of salt dissolved in 1 liter of fresh water. However, as for how to tell the difference between an egg that is not fresh, Figure 1 shows the cross-sectional structure of an egg. In a newly laid egg, the stomata are completely closed, and bacteria protect them. This prevents the invasion of germs, and there are no air chambers 3 or bubbles, but if the pores become blocked for some reason, breathing becomes impossible, and carbon dioxide accumulates at the blunt end 2 of the egg 1, forming air bubbles 6 and saline solution 4. In the saline solution 4, the egg 1 will float with its blunt end 2 facing up (see Figure 2), and if this phenomenon is used, the egg 1 will float depending on the floating state of the blunt end 2 of the egg 1, that is, how much it tilts and stops in the saline solution 4. The freshness of the egg 1 can be checked, and if it stands upright in the saline solution 4 with the blunt end 2 directly above it, the stomata will soon be completely closed and the egg 1 will rise to the surface of the water and the air chamber will be filled with carbon dioxide. This shows that the contamination inside the eggshell 5 has progressed considerably due to the influence of the carbon dioxide, and as shown in Figure 3, the raw egg 1 was tilted in the saline solution 4, and the raw egg 1 was more upright. It's fresher than anything else,
The higher the gradient, the smaller the pores, the larger the bubbles 6, and the less fresh the eggs.The lower the gradient, the larger the pores, the smaller the bubbles 6, and the fresher the egg.

Therefore, as one definition, in order to perform the method of the present invention, the inventors believe that in order to perform the method of the present invention, it is necessary to allow the soaking liquid to penetrate into the eggshell through the pores of the fresh egg, which has sufficiently opened pores. = is defined as a fresh egg.

This is because it is difficult for the soaking liquid to permeate through the pores of eggs whose pores are clogged or about to be clogged, resulting in large variations in individual penetration times, which is undesirable and results in variations in the quality of the product. However, it is assumed that the present inventor processes only fresh eggs.

In addition, there are many aspects of medicinal stones that are still not understood, but for example, when medicinal stones are soaked in distilled water, minerals such as magnesium, iron, potassium, manganese, aluminum, and silicic acid are eluted, and the water contains bacteria. Our predecessors have already confirmed that it has the effect of adsorbing and decomposing water, neutralizing hard or soft water, and adjusting the pH to an appropriate level. In order to confirm whether this would occur, the inventor of the present invention soaked 5 grams of Maifan stone in 1 liter of tap water for 1 hour, then took out the Baifan stone from the solution and kept it in a barn for 1 year to wash it. The liquids prepared under the same conditions as those used in the experiments described below were all suitable as beverages after one year of testing after placing them in empty beer bottles.

Furthermore, as a result of a similar experiment with water in which ceramics had been soaked, it was found that water was prevented from rotting, and the water tested was suitable as drinking water after one year.

Experimental results of the present invention will be explained below with reference to the drawings.

First, this experiment was conducted for almost a year, and all the eggs used in the experiment were 1! We use fresh chickens of size M according to Zen-Nohren regulations, delivered directly from the chicken farm without any surface treatment, within 3 hours of laying eggs, and placed on the floor in a room at room temperature for 5 minutes.
The pieces were placed in a colander in groups of 10 at a distance of 0 cm, and immersed in the soaking liquid for a uniform time of 48 hours. This time setting was found through experiment, and the immersion time was If it exceeds 48 hours, water will seep into the egg white part 8 through the outer eggshell membrane 9 due to osmotic pressure, albeit very slowly over time, and the albumen part will become soaked with water. It was found that this does not occur.

However, if the soaking time is 10 hours, the permeation amount is only about 0.2 g based on the weight of the soaking liquid, and during egg storage, the soaking liquid components further evaporate, etc.
This was because it became clear that the immersion time was too short to fully demonstrate the preservation effect of the present invention, taking into account the effects of water on the skin. The materials used were stones, etc., and the shapes varied from granules of about 20111w to powder, but the weight was unified to 5 grams.

In the case of using a medicine stone> (Experiment 1) The purpose of Figures 4 to 6 is to gradually penetrate the immersions e and 10 into the eggshell 5 through the pores of the egg 1.
Fig. 4 shows that when medicinal stone 20 and egg 1 are put into fresh water as liquid W at the same time and taken out, both are taken out at the same time, or medicinal stone 20 is put into liquid W before egg 1, and then egg 1 is put into liquid W. In the case where the medicinal stone is immersed in the liquid W until later, FIG. 5 shows the case where the medicinal stone is immersed in fresh water W for one hour, and then the medicinal stone is taken out from the liquid and the egg 1 is immersed in the obtained immersion liquid 10. So, the 6th
The figure shows a case where the medicinal stone 20 is placed below the liquid surface 1001 of the liquid W in which the egg 1 is immersed, and it was found that almost the same results were confirmed in all cases.

In other words, during the summer period from July 20th to August 4th, 1986, all freshness was maintained for 12 days, but 15
As days pass, the yolks 7 of all eggs crumble, and in the autumn season from October 1st to November 15th, all eggs remain fresh for 40 days, and in the case of Figure 4. In this case, all the eggs maintained their freshness, whereas in the other cases, one egg yolk collapsed.

Also, the time will change, but from January 3, 1986 to March 1
During the winter season on the 4th, all eggs remained fresh even after 60 days, and even after 70 days, only one or two eggs had crumbled yolks. 10
In the spring of 2018, all eggs maintain their freshness after 30 days, and after 40 days, all eggs maintain their freshness in the case shown in Figure 4, and in each of the other cases, The yolks of each egg were on the verge of crumbling.

In the case of Nikko stone, in the summer experiment, 2 days after the start of the experiment.
When I cracked two eggs and observed them on the first day, there was no damage to either of them, but I saw many small holes in the yolk, but 4
After that day, I broke two pieces every other day and observed them, but there were no holes and no crumbling of the yolk. (As mentioned above, fresh eggs are absolutely necessary to carry out the present invention, and if the rottenness of eggs is used as a guideline for measuring freshness, eggs that are almost rotten and inedible can be considered acceptable products. In this case, we will use egg yolks that can be eaten by cooking, but are starting to go bad. (Experiment 2) After heating the immersion liquid to boiling temperature, the immersion liquid was naturally cooled and
As a result of conducting similar experiments on the three embodiments, results similar to those of the above experiments were obtained, and it was confirmed that the present invention can be practiced in such a manner even in places where water cannot be used for drinking unless it is boiled.

(Experiment 3) As a result of dissolving table salt, alcohol, and preservatives in fresh water and conducting three different experiments in the same manner as in Experiment 1, it was found that table salt retains its freshness for 2 to 3 days in winter. We confirmed that the period has been extended, and although it was not as strong in the summer, the sterilizing effect is of course enhanced, and 15 grams of salt per 1 liter of fresh water is effective without causing any pungent taste. It has been found.

As part of the experiment, starting on December 1, 1962, 10 eggs were placed with the sharp end down in a 48% solution of maifan stone and 15% saline.
After soaking for a while, I stored it in an egg case and it was able to be stored for 80 days until February 12th.

<When using ceramics> (Real! 4) The purpose of Figure 7 is to gradually infiltrate the immersion liquid 10 into the eggshell 5 through the pores of the egg 1, as in Experiment 1.
When placing 0g ceramic ball 30 and egg 1 into fresh water as liquid W at the same time and taking them out, either take them both out at the same time, or put ceramic ball 30 into liquid W before egg 1, and then put egg 1 into liquid W before egg 1. In the case where the sample was left immersed in liquid W until later, the following results were confirmed.

In other words, during the summer period from August 1st to August 9th, 1985, all eggs remained fresh for 7 days, but after 9 days, the yolks of half of the eggs had crumbled, and 10 During the fall period from October 1st to October 30th, all eggs remained fresh for 25 days, and two eggs had crumbled yolks in 30 days.

Also, the time will change, but from January 3, 1986 to February 2
During the winter season on the 7th, all eggs remained fresh even after 50 days, and only one egg had crumbled yolk even after 55 days. In the spring season on May 30th, all eggs remained fresh after 25 days, and one egg had crumbled yolk after 30 days.

(Experiment 5) After heating the immersion liquid to boiling temperature, the immersion liquid was naturally cooled and
As a result of conducting a similar experiment, results similar to those of the previous experiment were obtained, and it was confirmed that the present invention can be practiced in such a manner even in areas where water cannot be used for drinking unless it is boiled.

(Experiment 6) As a result of dissolving common salt, alcohol, and preservatives in fresh water and conducting the same experiment as in the previous experiment t, in the case of common salt,
We confirmed that the freshness retention period was extended by 1 day in the summer, 1 week to 10 days in the fall, 2 weeks in the winter, and 1 week in the spring. In this experiment, 15 grams of salt was added to 1 liter of water. ) How to store eggs after drying (Experiment 7) When storing raw eggs that have been soaked in soaking liquid and then dried, what is the best way to keep them fresh for a long period of time? The results of an experiment to see if it can be maintained are described below.

As shown in Figure 8, for example, when a general consumer
This is also necessary when storing eggs 1 in recess A of the egg container located above the bottom of the door, and a schematic enlarged view of this is shown in Figure 9. This is what I looked into.

As a result of experiments, eggs 1 lasted the longest if they were kept upright with the blunt end 2 facing up, and the difference became more noticeable over time when the egg 1 was left standing with the blunt end 2 facing up. It has been found that standing eggs in an upright position is the most stable and maintains freshness for a long period of time.

(Other Examples) The present invention is not limited to the above-mentioned examples. For example, it may be used in combination with conventional refrigerated storage to obtain a higher preservation effect, or a ring bag may be used in combination with the conventional refrigerated storage. It is possible to make modifications without departing from the gist, such as by using a paper coated with medicinal stone on the inner surface, or by placing paper of an appropriate thickness soaked with a medicinal solution under the bag. It can be implemented by

"Effects of the Invention" The present invention provides raw eggs with suitable medicinal stones or spectrum 6 to 1
Ceramics that emit far-infrared rays of 2μ theory were immersed in a liquid for a predetermined period of time to allow the liquid to penetrate into the eggshell through the pores of the eggshell, and the amount of penetration reached the desired amount. After that, the raw egg is taken out from the soaking solution, the surface of the eggshell is dried, and in this state, the egg is placed upright in an appropriate place with the blunt end facing upward. After the heat treatment, the eggshells of fresh eggs are cooled to room temperature or below, or the dipping liquid is made by dissolving salt, alcohol, preservatives, and appropriate additives in fresh water. The soaking liquid penetrates into the eggshell through the pores of the eggshell, killing germs and preventing new invasion and reproduction.Therefore, raw eggs can be preserved fresh for a long period of time. Since large quantities of eggs can be processed using modern equipment, processing costs can be reduced, eggs can be provided to consumers without raising prices, and eggs can be stored fresh for long periods of time at room temperature, reducing the defective rate in distribution and sales channels. This is a ground-breaking egg preservation method that will revolutionize the distribution of eggs.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention; FIG. 1 is a cross-sectional structural diagram of an egg; FIG. 2 is an explanatory diagram showing how to determine the freshness of eggs; FIGS. The figure is an explanatory diagram of the experimental state when medicinal stones were used, Figure 7 is an explanatory diagram of the state where ceramics were used, and Figures 8 and 9 are explanatory diagrams showing the method of holding eggs after drying. In the figure, 1 is a raw egg, 2 is a blunt end, 3 is an air chamber, 4 is a saline solution, 5 is an eggshell, 6 is an air bubble, 7 is an egg yolk, 8 is an albumen, 9 is an outer shell membrane, and 10 is a drug solution , 20 indicates medicinal stone, and 30 indicates ceramic pole. Fig. 1 Fig. 2 Fig. 3121 Fig. 4 Fig. 5 Fig. 6 Fig. 7 l Fig. 8 Fig. 9

Claims (3)

[Claims] (1) Raw eggs, appropriate medicinal stones or spectra 6-12μ
Ceramics that emit far infrared rays of m are immersed in a liquid for a predetermined period of time to allow the immersion liquid to penetrate into the eggshell through the pores of the eggshell, and after the amount of penetration reaches the desired amount, A method for preserving raw eggs, which comprises removing the eggs from an immersion solution, drying the surface of the eggshells, and then placing the eggs upright in an appropriate location with the obtuse ends facing upward. (2) The immersion liquid is a liquid in which a suitable medicinal stone or ceramic is immersed, which is heated for a predetermined period of time and then cooled to room temperature or below. Conservation method. (3) The liquid for dipping medicinal stones or ceramics to form an immersion liquid is characterized by being made of fresh water dissolved with salt, alcohol, preservatives, and appropriate additives or appropriate combinations. Claim 1
A method for preserving raw eggs as described in Section 1 or Section 2.