KR100598869B1 - Egg processing apparatus for locating yolk of egg in a center of egg and method of the same - Google Patents

Abstract

Disclosed is a processing apparatus which prevents the collapse of air chambers by working at the optimum temperature and processing time when boiling eggs, and prevents egg yolk from deviating in one direction by processing while rotating eggs. The Nanjing factory has a conveyor installed inside the main body in the direction of the egg, a plurality of vertical transfer plates are installed on the conveyor across the width of the conveyor, the end of the main body for transferring the eggs to the next step A preheating tank equipped with an upper feed device; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the vortex forming apparatus for forming a vortex at the beginning of the main body is the conveyor Is installed between, the end of the main body boiler tank is installed with an upper feeder for transferring the egg to the next step; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the upper end of the main body is provided with an upper feeder for transferring the egg to the next stage A cooling tank having a cooling device for cooling water; And a cylindrical rotating body rotatable by a driving unit, and a wire mesh member installed inside the cylindrical rotating body, wherein the wire mesh member has a concave-convex shape and a cross section is formed in an octagonal shape.

Egg processing, egg yolk, center, preheating, conveyor

Description

EGG PROCESSING APPARATUS FOR LOCATING YOLK OF EGG IN A CENTER OF EGG AND METHOD OF THE SAME}

1 is a perspective view of a processing apparatus according to the present invention;

2 is a side view of the apparatus of FIG. 1;

Figure 3 is a perspective view showing in detail the preheating tank of the processing apparatus of Figure 1;

Figure 4 is a perspective view showing in detail the forging tank of the processing apparatus of Figure 1;

5 is a perspective view of an egg yolk position adjusting device according to another embodiment of the present invention; And

6 is a side view of the egg yolk position adjusting device of FIG. 5.

<Description of the symbols for the main parts of the drawings>

10: preheating tank 30: life tank

40: vortex forming apparatus 41: rotation axis

43: blade 50: cooling tank

70: tabit 13, 33, 53: conveyor

71: cylindrical rotating body 73: wire mesh member

75: drive motor 77: pulley

120, 130, 140: upper feeder

The present invention relates to a processing apparatus and method for placing the egg yolk in the center of the egg, and more particularly, to prevent the collapse of the air chamber by processing at the optimum temperature and processing time when the egg is boiled, processing while rotating the egg The present invention relates to a processing apparatus and method for preventing egg yolk from biasing in one direction.

The processing of eggs such as eggs and quail eggs is one of the most important technologies for the development of the poultry industry and the survival of poultry farmers. In particular, the developed countries of the United States, Europe, and Japan use various processing methods to process eggs and launch products such as secondary processed foods (canned eggs, boiled eggs, egg rolls, etc.) to increase consumer consumption. By doing so, the whole poultry industry is developed evenly. In recent years, as incomes have increased, the dietary culture of domestic consumers has gradually pursued convenience based on the improvement of living standards.

In Korea, the total egg market is about 1 trillion won, but most of them are sold mainly for raw eggs. In developed countries such as the US, Europe and Japan, processed egg products occupy 30-40% of the whole egg market due to the development of difficult processing technology, and various processed products are developed for more consumption. It ensures a balanced development of the whole poultry industry by providing a model for growing both farmers and poultry farmers by guaranteeing them and sharing more profits with production farmers.

Recently, quail egg breeding farms are increasing rapidly after eggs. Currently, domestic quail egg producing farms are gradually expanding to about 300 places. However, since most of them are sold as eggs, they are very obstacles to market expansion. Recently, quail eggs, which have been boiled with quail eggs, are being sold mainly in the food service market, and are gradually expanding into the home market.

In general, it takes about three to four days for the eggs to be produced on the farm before they are collected and shipped. Egg contents are divided into egg white and egg yolk. Combined with egg white and egg yolk, about 70% is water. There are many differences in egg shell thickness depending on the health of the chicken, the environment of the farm, and the ingredients of the feed. Depending on the thickness of the egg shell and the number of pores during storage, the moisture inside the eggs will evaporate through the pores. As the moisture evaporates, the air chambers will sink in processing. The greater the degree of depression of the air chamber, the more likely a burst phenomenon occurs during processing, which is a direct cause of an increase in the defective rate.

Also, the most important principle of the boil process is that the yolk is boiled in the center of the egg. However, when boiled in one direction by gravity during storage, a burst phenomenon occurs during processing, thereby increasing the defective rate.

Accordingly, there has been a continuing effort to find a method for restoring the depression of the air chamber and a method for placing the egg yolk in the center of the egg.

An object of the present invention is to solve the problems as described above, and to recover the loss of the egg chamber of the egg to the original state, the egg processing apparatus and method for placing the egg yolk in the center of the egg so that the center of the egg yolk To provide.

Another object of the present invention is to provide an egg processing apparatus and method for placing an egg yolk at the center of the egg so that the processing of the egg can be mass-produced.

In order to achieve the above objects, the egg plant factory located in the egg yolk center according to the present invention is installed in the body of the conveyor in the direction of the egg, the conveyor is a plurality of vertical across the width of the conveyor Song boards are spaced apart, the preheating tank is installed at the end of the main body is an upper feed device for transferring the egg to the next step; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the vortex forming apparatus for forming a vortex at the beginning of the main body is the conveyor Is installed between, the end of the main body boiler tank is installed with an upper feeder for transferring the egg to the next step; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the upper end of the main body is provided with an upper feeder for transferring the egg to the next stage A cooling tank having a cooling device for cooling water; And a cylindrical rotating body rotatable by a driving unit, and a wire mesh member installed inside the cylindrical rotating body, wherein the wire mesh member has a concave-convex shape and a cross section is formed in an octagonal shape.

The vortex forming apparatus of the boiled vessel includes: a plurality of rotating shafts that traverse the width of the main body; A plurality of blades installed along an axis on an outer circumferential surface of each of the rotating shafts; And an underwater motor for rotating the rotating shaft.

Each upper feeder provided in the preheating tank, the boiling tank and the cooling tank includes an egg collecting unit for collecting eggs transferred from the conveyor; And a conveyor for transferring the eggs from the egg collecting unit to an upper portion, wherein a plurality of vertical transfer plates are provided on the surface of the conveyor to be spaced apart to facilitate the transfer of the eggs.

The drive unit of the cylindrical rotating body is composed of a drive motor and a pulley, characterized in that the rubber is mounted on the outer peripheral surface of the pulley to increase the friction with the contact portion of the cylindrical rotation.

It further comprises an egg yolk position adjusting device between the preheating tank and the boil tank, the yolk yolk adjusting device, the cylindrical rotating body made by connecting a plurality of rods inside the body; A shaft supported by the cylindrical rotating body by a shaft support; A drive motor for rotating the shaft; A screw rod spirally installed to transfer eggs to an inner circumferential surface of the cylindrical rotor; An egg input member installed in the initial entry portion of the cylindrical rotating body to inject an egg; And an upper transfer device installed at the end of the cylindrical rotating body for transferring the egg to the next step.

The hardening method according to the present invention comprises the steps of preheating a plurality of eggs at a temperature of 50 to 60 ℃ in a preheater for 4 to 8 minutes to restore the depressed pores to the original state; Boiling at a temperature of 90-95 ° C. for 5-15 minutes while rotating the eggs by the vortex forming apparatus; Cooling for 80 to 120 seconds at a temperature of 5 to 10 ° C. in a cooling tank equipped with a cooling device; And rotating gold while putting a plurality of eggs into the gold tank.

The processing apparatus and method according to the present invention relates to a processing process up to the stage before laying the egg through a process of preheating, boiling, cooling, and dispensing by automatically feeding eggs (quail eggs, eggs, etc.). .

In particular, it was found that a preheating process is required in which the eggs are immersed in water at an appropriate temperature for a proper processing time in order to restore the depression of the chamber to its original state. Found.

In addition, in the case of egg white, protein coagulation starts at about 68 ° C., and in the case of egg yolk, at about 80 ° C., the protein coagulates. There is a difference in temperature for protein coagulation between egg white and egg yolk. If eggs are added to a hot water furnace, egg yolk will coagulate later, since egg white protein is coagulated first and the spirit is gradually transferred to egg yolk. By applying this principle, the egg should not be processed in a stationary state in order to place the egg yolk in the center of the egg, but should be processed while rotating the egg in one direction. The egg yolk can be solidified while being located at the center of the egg because the egg is rotated by the rotational force and the egg white solidifies evenly from the outside.

Through the basic concept as described above, the processing apparatus and method according to the present invention has been completed, and the present invention will be described in more detail with reference to the accompanying drawings.

As shown in FIG. 1, the Nangga plant according to the present invention includes a preheating tank 10, a boiling tank 30, a cooling tank 50, and a forging tank 70.

1 to 3, the preheating tank 10 serves to restore the pores by supplying moisture to egg whites of eggs using a hot water supply at an appropriate temperature, and solidifies the outside of egg whites to form a film. In particular, the preheating tank 10 is a device for automatically transferring to the next step while stabilizing a certain time at a certain temperature condition in order to restore the chamber of the eggs, effectively preventing the temperature of the hot water is lost to the outside. And the eggs are conveyed through the conveyor 13 in such a way that the eggs are not broken because they are conveyed in an unboiled state.

Conveyor 13 is installed in the main body 11 of the preheating tank 10 in the advancing direction of the egg, a plurality of vertical transfer plate 17 is installed spaced apart on the conveyor (13). The conveyor 13 is preferably formed by connecting a plurality of circular pipes in order to facilitate the transfer of eggs. In addition, the vertical transfer plate 17 serves to push the egg in the advancing direction. The drive of the conveyor 13 is a manner in which it is engaged and rotated to a sprocket which is rotated by a drive in a generally known manner.

At the end of the preheater 10 main body, an upper feeder 120 for transferring the egg to the next step is installed. The upper transfer device 120 includes an egg collecting unit 125 for collecting eggs transferred from the conveyor 13, and a conveyor 121 for transferring eggs from the egg collecting unit 125 to an upper portion thereof. The conveyor 121 is formed by connecting a plurality of circular pipes to facilitate the transfer of eggs, a plurality of vertical transfer plates 123 are spaced apart on the surface of the conveyor 121 to facilitate the transfer of eggs. Is installed.

The eggs conveyed via the upper feeder 120 of the preheater 10 move to the boiler tank 30, which is the next step.

The boiling vessel 30 is a device for boiling eggs having a device for positioning the egg yolk in the center, by vortexing water in one direction using an underwater motor to allow the eggs to rotate naturally.

Conveyor 33 is installed in the main body 31 of the boiler tank 30 in the advancing direction of the egg, a plurality of vertical transfer plate 37 is installed on the conveyor 33 spaced apart. The conveyor 33 is preferably formed by connecting a plurality of circular pipes in order to facilitate the transfer of eggs. In addition, the vertical transfer plate 37 serves to push the egg in the advancing direction.

In addition, a vortex forming apparatus 40 is installed between the conveyors 33 at the beginning of the boiler tank 30. The vortex forming apparatus 40 includes a plurality of vortices crossing the width of the main body 31. Rotating shaft 41 and a plurality of blades 43 are provided along the axis on the outer peripheral surface of each of the rotating shaft 41. The rotating shaft 41 and the blade 43 are rotated by an underwater motor (not shown), thereby generating a vortex on the upper side thereof.

The upper end feeding device 130 for transferring the egg to the next step is installed at the end of the boiled water tank 30 main body. The upper transfer device 130 includes an egg collecting unit 135 for collecting eggs transferred from the conveyor 33, and a conveyor 131 for transferring eggs from the egg collecting unit 135 to an upper portion thereof. The conveyor 131 is formed by connecting a plurality of circular pipes to facilitate the transfer of eggs, a plurality of vertical transfer plate 133 is spaced apart on the surface of the conveyor 131 to facilitate the transfer of eggs. Is installed.

The cooling tank 50 serves to give elasticity to the egg white and egg yolk tissue of the egg by cooling to an appropriate temperature and time. The cooling tank 50 also includes a conveyor 53 and an upper feeder 140 similarly to the preheating tank 10. The conveyor 53 and the upper feeder 140 has the same configuration as the conveyor 13 and the upper feeder 120 of the preheating tank 10.

Since the temperature of the water rises temporarily after the egg from the initial boiling tank is introduced into the cooling tank 50, it should be able to quickly lower the temperature of the elevated water. Therefore, the cooling tank 50 is provided with a cooling device capable of constantly cooling the water in the hot water in order to allow the transferred eggs to be cooled rapidly. The cooling device is for maintaining the temperature of the water in the cooling tank 50 to 5 ℃, generally the same as the cooling system of the known art.

The egg that passed through the cooling tank 50 is transferred to the notch tank 70 through the upper transfer device 140 to make a gold egg shell.

The stopper tank 70 includes a cylindrical rotating body 71 and a wire mesh member 73 installed inside the cylindrical rotating body 71. The wire mesh member 73 has a concave-convex shape, it is preferable that the cross section is formed to be octagonal.

The cylindrical rotor 71 is rotated by the drive motor 75 and the pulley 77, the rubber is mounted on the outer peripheral surface of the pulley 77 to increase the frictional force with the contact portion of the cylindrical rotor 71. .

In addition, a separate device may be installed between the preheating tank 10 and the boil tank 30 to more effectively position the egg yolk in the center of the egg.

That is, the egg yolk position adjusting device 200 includes a cylindrical rotating body 220 made by connecting a plurality of rods 221 inside the body 210. The cylindrical rotating body 220 is supported on the shaft 231 by the shaft support 225, the shaft 231 is connected to the drive motor 233. The shaft support is also connected to the shaft 231 inside the cylindrical rotor 220 to support the shaft. The screw rod 223 is installed in the cylindrical rotor 220 to transfer the eggs.

In addition, an egg feeding member 240 for injecting eggs is installed at the beginning of the cylindrical rotor 220, and an upper feeder for transferring the eggs to the next step at the end of the cylindrical rotor 220 ( 250) is installed. The egg input member 240 is preferably an inverted 'Y' shaped duct formed by the opening portion of the shaft passing through.

The configuration of the upper feeder 250 is the same as the configuration of the upper feeder 120 of the preheating tank (10).

While the cylindrical rotor 220 of the egg yolk position adjusting device 200 rotates by the driving motor 233, a plurality of eggs are introduced into the cylindrical rotor 220 through the egg feeding member 240. . Injected eggs are heated up to a predetermined portion over the rod 221 as the cylindrical rotating body 220 rotates, and receives heat while moving in water while repeating the falling operation. This will allow the egg white to solidify while the egg yolk is in the center of the egg without biasing to one side.

The eggs undergoing the preheating process are transferred to the advancing direction by the screw rod 223 and then moved to the next process by the upper feeder 250.

Hereinafter, we will look at the egg processing method using the egg plant factory to place the egg yolk in the center of the egg.

The first step of the hardening method is to restore the depressed pores to the original state, and for this purpose, the eggs are preheated at an optimum temperature in the preheating tank 10 for an appropriate time. As a result of several experiments, the preheating temperature is preferably 50 to 60 ° C., and the preheating time is about 4 to 8 minutes. Most preferably, the preheating temperature is 55 ° C. and the preheating time is about 5 minutes.

When the eggs are immersed in the preheating tank 10 under the above conditions, the pores that were recessed while being supplied to the egg white and egg yolk of the egg through the shell of the egg are restored to the original state. At this time, if the preheating temperature is low, the recovery rate is low, and if the preheating temperature is high, the solidification of egg white is rapidly progressed, and the centering rate of the yolk is lowered in the boiling process, resulting in a lot of defects during processing.

The two-step process of the hardening method is the boiling and rotating process. The eggs whose pores have been restored by preheating are transferred to the next process, Boiling. Boiling process is boiled while rotating the eggs by the boiling vessel 30 to boil the eggs and a device for rotating the eggs in a constant direction and speed. The egg's yolk moves toward the center by the rotational force, and at the same time, when the temperature rises, the egg's yolk solidifies from the egg white, which is the edge of the egg, and gradually solidifies to the center of the egg.

If the egg is boiled without rotation, the yolk is boiled in one direction due to the action of gravity, so that the bursting occurs during processing and the defective rate increases. In addition, when the rotation is too slow, the solidification speed of egg white at a temperature of 90 ℃ is fast, the yolk is solidified not to hold the position and the phenomenon occurs in one direction. On the contrary, when the speed is too fast, the yolk is drawn out by the centrifugal force.

As a result of several experiments, the boiling temperature is 90 to 95 ° C and the time is preferably about 5 to 15 minutes.

The three-step process of the difficult processing method is a cooling process. Boiled egg is soft and the elasticity of egg white and egg yolk, so the bursting occurs during processing. By cooling the boiled egg at a temperature of 90 ℃ to an appropriate temperature, the egg white and egg yolk are condensed to increase the elasticity. The resilience of egg white and egg yolk tissue during cooling has a very important effect in reducing the total defect rate by preventing egg burst in the fermentation and shelling process. In the case of the cooling tank, when the cooling time is about 5 to 10 ° C. and the time is 80 to 120 seconds, the defective rate is lowest.

The four-step process of the hardening method is a forging process. In the dispensing process, as the cylindrical rotor 71 rotates, a plurality of eggs are cracked by the wire mesh member 73.

Eggs cracked through the four-step process is moved to a separate shelling device is finally peeled off.

Hereinafter, the optimum temperature and time through the experimental examples carried out by the method of the present invention will be described.

Experimental Example 1 Experimental Example for Preheating Step

In order to find out the optimal preheating conditions for the processing in the preheater for the actual processing, the experiment was conducted on the correlation between temperature (40 ~ 60 ℃) and time (2 ~ 12 minutes) based on the basic experimental data. Air force resilience measured the size of the air chamber.

1. Test Material

A) Preheating furnace: Temperature range of 40 ~ 60 ℃

B) Eggs

Age: 30 to 35 weeks old

Farm: West Agricultural

Spawning date: 3 days

C) quail eggs

Age: Age Group

Farm: Paupung Farm

Spawning date: 3 days

2. Test method

Samples (eggs and quail eggs) of a given standard are supplied from the farm, the freshness is checked through screening, and the shell is prepared without any damage. After filling the preheating furnace with water and immersing the sample, increase the temperature by 5 ℃ from 40 ℃ to 60 ℃ and warm it for 20 minutes at each temperature zone, then take out the sample at each time zone and inspect the contents and measure the pore size. Restorative force was measured. In addition, after fixing the temperature 2, 4, 6, 8, 10, 12 minutes at a fixed temperature, the samples were taken out at each time period and the contents were examined and the size of the chamber was measured to measure the restoring force of the chamber. The size of the samples used was measured by averaging the value measured more than three times using 90 (2 plates) for each temperature and time zone.

[Table 1] Changes in the air force resilience of eggs with preheating temperature and time. (Unit: mm)

Preheating time (minutes) Preheating temperature (℃) 40 45 50 55 60 2 4.9 4.5 3.3 3.2 2.0 4 4.9 4.3 3.4 2.1 1.7 6 4.8 4.3 3.2 2.0 1.5 8 4.7 4.1 3.2 1.9 1.5 10 4.7 4.0 3.1 1.9 1.3 12 4.7 4.0 3.0 1.8 1.2

[Table 2] Changes in the air chamber resilience of quail eggs with preheating temperature and time. (Unit: mm)

Preheating time (minutes) Preheating temperature (℃) 40 45 50 55 60 2 3.1 2.7 1.9 1.2 1.3 4 2.9 2.5 1.4 1.1 1.1 6 2.9 2.3 1.2 1.0 1.1 8 2.7 2.1 1.2 0.9 1.0 10 2.6 1.9 1.1 0.9 0.9 12 2.5 1.8 1.0 0.8 0.9

As shown in Table 1, the experiment of measuring the air chamber restoring force of the eggs in the preheating tank conditions for the actual processing showed that the air chamber restoring force was good in preheating at 55 ° C. for 8 minutes or longer and heating at 60 ° C. for 4 minutes or more.

In the case of quail eggs, the room restoring power was best for heating at 50 ° C. for 12 minutes, and the room restoring power was relatively good at 50 ° C. for 12 minutes to 55 ° C. for 6 minutes. Above 60 ℃, the resilience is good, but it is not desirable temperature because egg white protein begins to solidify and the egg yolk center caused by the rotation process of the boiling process, which is the next process, acts as an obstacle to the process of collecting eggs in the center of the egg. In addition, the preheating at 60 ° C. for a long time increases fuel consumption, and thus it is considered not to be considered. Therefore, it was judged that processing for 6 to 8 minutes at 55 degreeC is suitable.

Experimental Example 2 Experimental Example for Boiling Process

In order to find the optimal life condition, experiments were conducted on the correlation between temperature (80-100 ° C) and time (3-18 minutes) based on the experimental data previously examined. The centralization rate of egg yolk is measured by cutting the boiled egg by averaging the distance the egg yolk is moved from the center where the width and length of the egg meet and the egg condition after preheating (egg: 60 ℃, 5 minutes, quail egg: 55 ° C., 6 minutes), and then passed through the process to process the cracking process was measured as a defective rate that occurred during the processing.

1. Test Material

A) Boiling water bath: Temperature range of 80 ~ 100 ℃

B) Eggs

Age: 30 to 35 weeks old

Farm: West Agricultural

Spawning date: 3 days

C) quail eggs

Age: Age Group

Farm: Paupung Farm

Spawning date: 3 days

2. Test method

Fill the eggs preheated from the preheating tank with water and immerse the sample, warm the temperature by 5 ℃ from 80 ℃ to 100 ℃ for 20 minutes, and take out the sample at each time zone and inspect the contents. The egg was cut to measure the centralization rate of whether the yolk was in the center of the egg. In addition, after fixing the temperature and warming for 3, 6, 9, 12, 15, and 18 minutes at the fixed temperature, the sample is taken out at each time period, the contents are inspected, and the egg is cut to measure the centralization rate of whether the yolk is located at the center of the egg. It was. The size of the samples used was measured by averaging the values measured over three repetitions using 90 (2 plates) at each temperature and time zone.

[Table 3] Change in defective rate of eggs during processing with heating temperature and time (Unit:%)

Visible time (minutes) Boiler temperature (℃) 80 85 90 95 100 3 36.0 35.1 30.6 28.0 25.0 6 35.1 34.8 28.4 25.0 26.0 9 34.0 33.9 27.7 20.0 26.5 12 33.8 33.0 25.0 18.0 24.7 15 33.5 32.5 23.3 16.7 24.0 18 32.0 31.0 22.0 14.5 23.5

[Table 4] Change in defective rate of quail eggs during processing with heating temperature and time (Unit:%)

Visible time (minutes) Boiler temperature (℃) 80 85 90 95 100 3 26.6 18.1 12.6 10.5 10.6 6 25.1 18.0 12.3 9.5 10.1 9 24.6 17.5 11.7 8.8 9.8 12 24.3 16.0 11.2 8.0 9.4 15 23.3 15.4 9.7 8.1 10.5 18 23.0 15.0 9.3 8.3 11.6

In the experiment in the boiled water tank, which is the actual processing condition, as shown in Table 3, boiled eggs for more than 12 minutes at a temperature of 95 ° C showed a good defective rate. In the case of actual processing conditions, the turbulence of water is generated in the furnace to rotate the eggs in one direction so that the egg white protein solidifies in the direction of the egg evenly from the outside so that the egg yolk is naturally located at the center of the egg and solidifies. . In this state, eggs that pass the cracking process do not cause bursting during processing. At the temperature of 100 ℃, due to the sudden solidification, the center of egg yolk does not gather in the center of the egg, or in the case of thin eggshell (shell) there is a problem that the egg shell is excessively boiled in a broken state. As shown in Table 4, in the case of quail eggs boiled for more than 6 minutes at a temperature of 95 ℃ was found to have a good defective rate. The quail egg's volume is smaller than that of eggs, so it can be coagulated faster at the same temperature.

Experimental Example 3 Experimental Example of Cooling Step

In order to find out the optimal cooling conditions, the experiments were conducted on the correlation between temperature (5 ~ 25 ℃) and time (20 ~ 120 seconds) with reference to the basic data. The change of defect rate of the finished product was measured to measure the proper cooling condition of egg white and egg yolk.

1. Test Material

A) Cooling tank (waterway): Temperature range of 0-25 ℃

B) Eggs

Age: 30-35 weeks old

Farm: West Agricultural

Spawning date: 3 days

C) quail eggs

Age: Age Group

Farm: Paupung Farm

Spawning date: 3 days

2. Test method

Prepare boiled samples (geran, quail eggs) in the boiling process. After filling the cooling tube with water and immersing the sample heated at 90 ° C., the sample was cooled for 120 seconds for each temperature band in the temperature range of 5 ° C. to 25 ° C., and the sample was taken out at each time period to measure the defective rate of the contents. In addition, after fixing the temperature 20, 40, 60, 80, 100, 120 seconds at a fixed temperature, the sample was taken out at each time period, the contents were inspected and the egg defective rate was measured. The size of the samples used was measured by averaging the values measured over three repetitions using 90 (2 plates) at each temperature and time zone.

[Table 5] Defect rate change of processed eggs during cooling temperature and time (unit:%)

Cooling time (seconds) Cooling temperature (℃) 5 10 15 20 25 20 25.0 28.5 32.4 33.0 32.1 40 23.3 25.0 26.2 30.1 31.0 60 20.5 23.4 24.0 25.0 28.0 80 19.3 21.5 22.1 23.3 27.5 100 16.5 18.5 19.7 20.0 20.5 120 12.0 18.0 18.5 20.0 20.8

TABLE 6

Cooling time (seconds) Cooling temperature (℃) 5 10 15 20 25 20 6.8 7.3 7.6 8.0 8.3 40 6.6 6.9 7.4 7.8 8.2 60 6.4 6.5 7.1 7.7 8.1 80 6.2 6.4 6.9 7.5 8.1 100 6.1 6.3 6.7 7.4 8.0 120 6.0 6.1 6.6 7.3 7.8

As shown in Table 5 and Table 6, in the case of eggs and quail eggs, the cooling rate at low temperature for a long time was low. Good results were obtained when the eggs were cooled at 5 ° C. for at least 120 seconds and for quail eggs at 5 ° C. for at least 80 seconds. However, too low temperature is not economical in consideration of electricity consumption, and it is economical because the difference between cooling for 120 seconds at 5 ℃ and cooling for 80 to 120 seconds at 10 ℃ is not large compared to other temperatures and time zones. It was judged that it is desirable to cool at 10 degreeC about 80 to 120 second.

According to the egg processing apparatus and method according to the present invention, there is an advantage of restoring the air chamber depression of the egg to its original state and placing the egg yolk at the center of the egg so that the egg yolk can be located at the center of the egg.

These advantages enable mass production, reduce production costs, increase product sales, and induce the expansion of the processing market, resulting in benefits for both poultry farmers, the processing industry, and consumers.

Claims (6)

The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the upper end of the main body is provided with an upper feed device for transferring the egg to the next stage Preheater; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the vortex forming apparatus for forming a vortex at the beginning of the main body is the conveyor Is installed between, the end of the main body boiler tank is installed with an upper feeder for transferring the egg to the next step; The conveyor is installed inside the main body in the direction of the egg, and the conveyor is provided with a plurality of vertical conveying plates spaced apart across the width of the conveyor, the upper end of the main body is provided with an upper feeder for transferring the egg to the next stage A cooling tank having a cooling device for cooling water; And And a cylindrical rotating body rotatable by a driving unit, and a wire mesh member installed inside the cylindrical rotating body, wherein the wire mesh member has a concave-convex shape and a cross section is formed to have an octagonal cross section. Refrigeration equipment. The method of claim 1, The vortex forming device of the boiled water tank, A plurality of rotation shafts transverse to the width of the body; A plurality of blades installed along an axis on an outer circumferential surface of each of the rotating shafts; And And a submersible motor for rotating the rotating shaft. The method of claim 1, The upper transfer device provided in the preheating tank, the boiling tank and the cooling tank, Egg collecting unit for collecting the eggs transferred from the conveyor; And It includes a conveyor for conveying the egg from the egg collecting unit to the top, Difficulty processing apparatus characterized in that the plurality of vertical transfer plates are installed on the surface of the conveyor to facilitate the transfer of eggs. The method of claim 1, The drive unit of the cylindrical rotating body is composed of a drive motor and a pulley, the processing apparatus, characterized in that the rubber is mounted on the outer circumferential surface of the pulley to increase the friction with the contact portion of the cylindrical rotation. The method of claim 1, Further comprising an egg yolk position adjusting device between the preheating tank and the boil tank, The egg yolk position adjusting device, Cylindrical rotating body made by connecting a plurality of rods inside the body; A shaft supported by the cylindrical rotating body by a shaft support; A drive motor for rotating the shaft; A screw rod spirally installed to transfer eggs to an inner circumferential surface of the cylindrical rotor; An egg input member installed in the initial entry portion of the cylindrical rotating body to inject an egg; And And an upper feeder installed at the end of the cylindrical rotating body to transfer eggs to the next stage. Preheating the plurality of eggs for 4-8 minutes at a temperature of 50-60 [deg.] C. in a preheater to restore the depressed pores to their original state; Boiling at a temperature of 90-95 ° C. for 5-15 minutes while rotating the eggs by the vortex forming apparatus; Cooling for 80 to 120 seconds at a temperature of 5 to 10 ° C. in a cooling tank equipped with a cooling device; And Rotating while inserting a plurality of eggs into the gold tank to give gold to the egg shell; processing method comprising a.

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