JPS63276463A - Method for processing raw egg - Google Patents

Abstract

PURPOSE:To obtain a raw egg containing soluble substance in albumen, etc., or having modified properties, by putting an edible raw egg in a liquid tank and permeating a soluble nutrient substance, etc., compatible with the taste of the egg content into the egg. CONSTITUTION:Chicken's egg or other edible raw egg is put into a liquid tank provided with an apparatus to evacuate the tank by sucking the air in the liquid tank, an apparatus to introduce air into the liquid tank and an apparatus to control the transfer of air into the tank. Water is supplied to the liquid tank and the water is charged with a soluble nutrient substance or a soluble substance capable of increasing, decreasing or modifying the original physical or chemical properties of the content of the raw egg. The liquid tank is evacuated by operating the evacuation apparatus and then returned to normal pressure or to a prescribed pressure by operating the air-introducing apparatus.

Description

[Detailed Description of the Invention] Raw eggs, especially chicken eggs, are the main food for humankind, but the means for moxibustion has become primitive and simple, that is, in many cases raw eggs are used as food. Traditionally, chickens, etc., are fed with nutritional materials important to human beings mixed in the feed, and the above-mentioned methods are used. There was a way to produce chicken eggs, etc., which were said to contain nutrients, but it was of course a roundabout way to obtain an indirect effect by intervening many physical and organic changes. It goes without saying that you will never be able to obtain the desired efficacy by looking at the properties of the required nutrients, and many people in the world are aware that harmful bacteria can enter the eggshell of a raw egg. It is a fact that the egg white itself has a deterrent power against the invasion of harmful bacteria.If the egg white itself is stored for a long time, its deterrent power becomes weaker and the egg yolk shifts its position. In order to obtain this, harmful bacteria (I believe that they easily invade the eggshell, but the present invention) are the egg white proteins of raw eggs, ie, "conalbumin" and "o-Avocoid". By delivering the above nutrients that are organically combined with ``Ovoglopurin'', etc., egg white protein can withstand long-term storage! Because this deterioration does not occur, it is possible to produce raw eggs such as chicken eggs that can prevent the above-mentioned harmful bacteria from entering the eggshell, and thus it is possible to achieve the stated edible purpose of raw eggs. According to the present invention, raw chicken eggs (such as small-sized raw eggs) are stored in a liquid tank, and OT-soluble nutritional materials are added to the liquid tank to increase or decrease the chemical properties of the contents of the raw egg. , A town that changes W! The liquid tank is equipped with a device that removes the air inside the liquid tank and creates a vacuum. The raw eggs, which are immersed in an aqueous solution containing the above-mentioned soluble materials, are kept in a vacuum state for a predetermined period of time by injecting air at normal pressure or a desired pressure. After that, air maintained at the normal pressure or a desired pressure is injected into the liquid tank to introduce the soluble material into the eggshell of the raw egg or an equal amount of the egg white. An example of the raw egg processing method is described below using a diagram. In the diagram, (1) is a liquid tank, (2) is a lid screwed onto it, (3
) is the compressor, (4) is the air suction pipe connected to this and the liquid tank (1), (5) is the cock installed in the air suction pipe (4), (6) is the air supply pipe, and the lid (2) Place the standing injection port (2a) oppositely at a predetermined distance (
7) is a nut connecting the air inlet pipe (0) and the inlet (2a), and is screwed onto both. (8) is a rock nut,
(9) is the air supply pipe (6)) equipped with this cock, α0
, (LOa), (101)) is an O-ring, (B) is a mesh plate, and (La) is a retaining rod of a mesh plate that protrudes inside the liquid tank (1). In order to provide gaps (stops), protrusions are provided at predetermined intervals on the mesh plate (6),
In addition, the holding rod Qa)t is provided with cut # portions at predetermined intervals, and the protruding portion of the screen plate (11) is fitted into the gluing portion of the holding rod (la), and the screen plate (11) is rotated. and hold the mesh plate (b) between the gaps (1b). , (Ll indicates the eggs placed in the liquid tank (1), and (to) indicates water loss.
Before storing for one month, wash the surface with dilute acetic acid water beforehand.

In this state, turn on the cock (5) and compressor (3).
The operation of slowly sucking the air in the liquid tank (1) and maintaining the predetermined empty level is performed about 5 times, then the cock (5) is closed and the cock (9) is opened. and liquid tank (1
) Air is fed through the air feed pipe (6), or normally air at normal pressure is fed into the tube (6), but if necessary, air at a desired pressure is fed into the air feed pipe (6). In addition, the amount of air introduced can be adjusted by adjusting the opening degree of the cock (9).
) The pressure applied to the egg (6) is different between when the vacuum state is released and when the inside of the liquid tank (1) is brought to normal pressure or the desired air pressure. The reduced water passes through the albumen layers such as the eggshell, eggshell membrane, outer water-like albumen, concentrated albumen inner water albumen, and chalaza abdomen, and reaches the egg yolk layer. This air supply time is about LO minutes (9 degrees) (in the present invention), "the liquid tank is equipped with equipment to remove the air inside and create a vacuum" means that the air in the embodiment is Suction tube (4), cock (
5), the compressor (3) are mutually complementary, and "the liquid tank is equipped with air supply equipment and its supply level adjustment equipment" refers to the same air supply pipe (6), the cock ( 9) mutually complementary relationship) ζ Applicable. Even if the inside of the liquid tank (1) is vacuumed or air is introduced into the liquid tank (1), the raw eggs will not be damaged. Of course it goes in a range.

According to the present invention, when feeding raw eggs with soluble nutritional materials that match the taste of the contents, the person eating the raw eggs can ingest the desired nutritional materials through the raw eggs, and the raw eggs can be combined with the above contents. When feeding soluble materials that physically or chemically react, increase, decrease, or change the physical and chemical properties that raw eggs inherently have in terms of foaming, coagulation, storage, and durability. has the possible effect of

[Brief explanation of the drawing]

Claims (1)

[Claims] Chicken eggs and other edible raw eggs are stored in a liquid tank, and soluble nutritional materials are added to the liquid tank, or soluble materials that increase, decrease, or change the physical and chemical properties inherent in the contents of the raw eggs are added. The liquid tank is equipped with equipment to remove the air inside and create a vacuum, and the liquid tank is equipped with air supply equipment and equipment to adjust the degree of air supply, and the liquid tank is equipped with equipment to remove the air inside and create a vacuum. , or by injecting the required pressurized air and using these equipment to maintain a vacuum state for a predetermined period of time on the raw eggs immersed in liquid water containing the above-mentioned soluble materials in a liquid tank, and then A raw egg processing method characterized by injecting air maintained at the normal pressure or a desired pressure into a liquid tank to infiltrate the above-mentioned soluble material into the eggshell or egg white of the raw egg. .