KR101898206B1 - Egg boiling system - Google Patents

Abstract

The present invention relates to an egg processing system and, more specifically, an egg processing system for sequentially inputting and stacking egg trays in which a plurality of eggs are seated in a plurality of water storage chambers having a step-by-step temperature rise condition and heating egg trays to boil eggs and inputting and stacking egg trays in a plurality of water storage chambers including functional additives having specific flavor, scent, and nutritive components irradiating with ultrasonic wave and cooling eggs to allow flavor, scent, and nutritive components of functional additives to be penetrated into eggs without deteriorating egg shells, thereby enabling mass process in a short time and improving quality of processed eggs to create high added values.

Description

Egg processing system {EGG BOILING SYSTEM}

The present invention relates to an egg processing system, and more particularly, to an egg processing system, and more particularly, to an egg processing system in which eggs are placed in a plurality of water storage chambers having a stepwise temperature raising condition After boiling, it is put into a water storage chamber containing a functional additive having a specific taste, aroma, and nutrients, and cooled while irradiating ultrasonic waves so that the taste, aroma, and nutritional components of the functional additive penetrate the egg without deteriorating the egg shell To an egg processing system capable of mass-processing in a short period of time and improving the quality of the egg to be processed so as to create a high added value.

In general, the processing of eggs, especially the way of boiling or boiling eggs, is simply to put the eggs in a container filled with water, and then boil it. For example, when an egg is cooked, it is boiled in a pot or a pot for a predetermined period of time with a certain amount of eggs and water.

However, when the eggs are boiled by the general method as described above, only the taste of the eggs itself is felt, and there are limitations in providing various flavors and aromas. It is impossible to add nutrients other than the nutrients of the eggs themselves, It is troublesome that a process of planting or adding to other ingredients such as flavor, fragrance or nutrients is required.

In recent years, Korean Patent Laid-Open Publication No. 10-2007-0041694 (titled: Processed egg; filed March 09, 2007 (hereinafter referred to as Document 1)) and Korean Patent Laid- 2012-0006139 (Name: Apparatus and Method for Processing Eggs; Filing Date: Jul. 12, 2010 (hereinafter referred to as Document 2)).

The above-mentioned document 1 relates to a processing egg which is prepared by directly administering a natural extract to a fresh egg and then mixed with egg yolk and egg white to enhance the taste and the effect. The egg is sterilized by surface sterilization of the fresh egg and finely pierced only the egg yolk upper layer. A step of directly administering the natural extract to the upper egg white through the perforated fine holes, a step of mixing egg yolk and egg white with the egg yolk additive after the step, a step of blocking the openings in the upper part of egg shell after the step, It is a processing egg that has features that are completed by baking.

However, since the above-described processing egg must be finely pierced through the upper part of the egg shell, the natural extract must be administered, and the fine holes should be closed and then boiled. Thus, the processing is very cumbersome and difficult.

On the other hand, the document 2 has a suction unit for moving an egg along a conveying unit and performing a process; A perforating unit for perforating the eggs transferred by the first adsorption unit; An extracting unit for extracting contents from eggs punctured by the perforation; An agitator for mixing the extracted contents with additives; And an injection unit for injecting a mixture of the additive and the contents into hollow eggs, wherein the process from the perforation to the injection unit is performed by moving the adsorption unit along the conveying unit in the form of an infinite orbit It is an egg processing device.

However, in the above-described egg processing apparatus and method, since the eggs are punctured to extract the egg contents, the additives are mixed with the extracted contents, the eggs are injected into the empty eggs again, This is a very cumbersome and difficult problem.

Conventional processing apparatuses and methods such as boiling and baking eggs as described above have problems in that the process of administering the additives to the eggs and preparing them are troublesome and difficult, and they are vulnerable to hygiene. Therefore, Considering industry trends that pursue high added value, there is an urgent need for a method of processing a high-quality egg by adding a specific flavor, aroma, or ingredient to the egg while considering hygiene.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems and needs of the prior art, and it is an object of the present invention to provide an egg tray, in which a plurality of eggs are placed in a plurality of storage chambers having a step- And then heated and boiled. Thereafter, the mixture was placed in a water storage chamber containing a functional additive having a specific taste, aroma, and nutrients, and cooled while irradiating ultrasonic waves, so that the taste, aroma, and nutrients of the functional additive The present invention aims at providing an egg processing system capable of mass-processing in a short time and improving the quality of the processed egg, thereby creating a high added value.

In order to accomplish the above object, the present invention provides a method for preheating eggs (E) placed in a plurality of stratum cores (10) stacked in a heating medium while circulating a heating medium filled in a heating space to a set temperature range, (110); Eggs (E) placed in a plurality of stratum cores (10) transported and laminated into a heating medium after preheating in the first processing portion (110) are heated or circulated in a heated space filled in a heating space, A second machining portion 120 for heating as much as possible; Flavor, and nutrient components are melted or diffused in the cooling space, the ultrasonic waves are irradiated to a predetermined level of the ultrasonic wave to infiltrate additional taste, aroma, and nutrients into the cooling medium. At the same time, A third processing part 130 for cooling the eggs E placed in the plurality of stagnant beds 10 which are cooled and circulated within the temperature range to be transported and stacked into the cooling medium after completion of the cooking in the second processing part 120; A controller (not shown) for controlling the heating operation and the circulation operation or the cooling operation to maintain the temperature of the heating medium or the cooling medium filled in the first, second, and third processing units 110, 120, 140); And a power unit 150 for supplying power to the first, second, and third processing units 110, 120, 130 and the electrical components of the control unit 140.

In the present invention by the above-mentioned problem solving means, after preheating at about 50 ° C or less in about 5 minutes or less in the first processed portion 110, about 4 to 4 minutes and 30 seconds or less at about 85 to 95 ° C ) Or 9 to 9 minutes and 30 seconds (mature), the eggs are boiled or steamed in a step-wise processing condition, thereby preventing the egg shell from breaking and thereby significantly lowering the rate of deterioration or defectiveness of the egg (E) Effect is obtained.

In the present invention, the ultrasonic waves in the range of about 20 kHz to 30 kHz are processed by the third processing unit 130 after the processing of heating and boiling the eggs E through the first and second processing units 110 and 120 (E) in addition to the taste, flavor and ingredient characteristic of the egg (E), it is possible to add various flavors, fragrances and ingredients useful for the human body (healthful ingredients) according to consumers' And the effect of providing diversity of product selection is obtained.

The present invention further improves the quality of the processed egg by allowing the ingestion of a useful ingredient (health-friendly ingredient) to the human body in addition to the flavor and aroma unique to the egg (E) So that the effect can be created.

In addition, the present invention uses ultrasonic waves in the processing of eggs (E) without using microwaves, so that components harmful to the human body penetrate into the processed eggs (E) or the eggs (E) are deformed into harmful components to the human body .

The present invention also provides a method for processing a large quantity of eggs (E) in a short period of time by performing a stepwise processing in a state in which a plurality of stools (10) stacked with a large number of eggs (E) Thereby achieving the effect of improving the productivity and reducing the production cost to ensure price competitiveness.

The lower edge of the egg E is placed in the lower hole 11a formed in the lower plate 11 of the upper plate 12 and the lower plate 11 disposed in parallel with the stairs 10 spaced apart from each other. The middle edge portion of the egg E is supported on the support hole 12a formed in the upper plate 12 so that the lower edge portion of the egg E, that is, the lower edge portion abutted on the inner hole 11a, It is possible to prevent the support hole 12a from supporting the egg E to flow or tilt in the center, thereby achieving an effect of maintaining a stable rest state.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a system block diagram schematically illustrating the configuration of the present invention. Fig.
2 is a system block diagram showing the configuration of the present invention in more detail;
3 is a schematic view showing the configuration of the first and second processed parts in the present invention in more detail.
4 is a configuration diagram showing the configuration of a third processed portion of the present invention in more detail.
Fig. 5 is an exploded perspective view showing an example of a stagnation in the present invention. Fig.
6 is a perspective view showing an example of stacking of stairs in the present invention.
7 is a cross-sectional view showing a stacked state of stumps with eggs laid out in the present invention.
FIG. 8 is a sectional view showing a processing state in which eggs are boiled or steamed in the first and second processing parts of the present invention; FIG.
9 is a sectional view showing a processing state in which eggs are cooled in a third processed portion of the present invention.

The present invention will now be described with reference to the accompanying drawings.

As shown in FIGS. 1 to 4, the egg processing system 100 of the present invention includes a plurality of stacks 10 stacked in a heating medium while heating the filled heating medium in a heating space to a set temperature range A first processing part (110) for preheating the enameled eggs (E); Eggs (E) placed in a plurality of stratum cores (10) transported and laminated into a heating medium after preheating in the first processing portion (110) are heated or circulated in a heated space filled in a heating space, A second machining portion 120 for heating as much as possible; Flavor, and nutrient components are melted or diffused in the cooling space, the ultrasonic waves are irradiated to a predetermined level of the ultrasonic wave to infiltrate additional taste, aroma, and nutrients into the cooling medium. At the same time, A third processing part 130 for cooling the eggs E placed in the plurality of stagnant beds 10 which are cooled and circulated within the temperature range to be transported and stacked into the cooling medium after completion of the cooking in the second processing part 120; A controller (not shown) for controlling the heating operation and the circulation operation or the cooling operation to maintain the temperature of the heating medium or the cooling medium filled in the first, second, and third processing units 110, 120, 140); And a power unit 150 that supplies power to the first, second, and third processing units 110, 120, 130, and the electrical components of the control unit 140.

Here, the first processing unit 110 of the present invention includes a first boil chamber 111 filled with a heating medium; A heating unit 112 provided under the first boil chamber 111 and operated to generate heat for heating the heating medium; And circulation inducing means 113 for circulating the heating medium heated by the heating means 112 to prevent the occurrence of a vertical temperature deviation.

The first boiling chamber 111 may be provided with a thermometer for measuring the temperature of the heating medium and supplying the measured temperature to the control unit 140. A cover for opening and closing the upper portion may be further provided, A pressure gauge provided to the control unit 140 and an air exhausting unit Exhauster for opening and closing the chamber under the control of the controller 140 and maintaining the pressure inside the chamber.

The heating means 112 is a heating element such as a plate heater or a pipe heater provided on the inner lower surface of the first boiler chamber 111 and is a heating element operated at a temperature of about 50 캜 or lower At this time, it is possible to conduct heat directly in contact with the heating medium, or indirectly conduct heat in a state of being isolated from the heating medium.

In addition, the circulation inducing means 113 may be a circulation pump that sucks the impeller or the heating medium rotated by the motor M and injects the heated impeller at a high pressure. At this time, And may be provided on both sides in the vertical direction.

In this case, the impeller of the circulation inducing means 113 may be provided to be spaced apart from the rotary shaft disposed vertically from the motor M located above the first boiling chamber 111 to rotate inwardly of the chamber, When the first and second boiling chambers 111 are provided on both sides of the center where the eggs E of the first boiling chamber 111 are positioned, the circulation path is formed from the lower side to the lower middle side of the egg E, The upper side of the inner center, the upper side of both sides, and the lower side of both sides.

Meanwhile, the second processing unit 120 of the present invention includes a second boiling chamber 121 filled with a heating medium; Heating means (122) provided under the second boiling chamber (121) and generating heat for heating the heating medium; And a circulation inducing means 123 for circulating the heating medium heated by the heating means 122 to prevent the occurrence of a vertical temperature deviation.

The second boiling chamber 121 may be provided with a thermometer for measuring the temperature of the heating medium and supplying the measured temperature to the control unit 140. A cover for opening and closing the upper portion may be further provided, A pressure gauge provided to the control unit 140 and an air exhausting unit Exhauster for opening and closing the chamber under the control of the controller 140 and maintaining the pressure inside the chamber.

The heating means 122 is a heating element such as a plate-like heater or a pipe-type heater provided on the inner lower surface of the second boiling chamber 121. The heating means 122 performs a heating operation At this time, it is possible to conduct heat directly in contact with the heating medium, or indirectly conduct heat in a state of being isolated from the heating medium.

In addition, the circulation inducing means 123 may be a pump for sucking the impeller or the heating medium rotated by the motor M and injecting it at a high pressure. At this time, And may be provided on both sides in the vertical direction.

At this time, the impeller of the circulation inducing means 123 may be provided to be spaced apart from the rotation shaft vertically arranged in the chamber from the motor M located above the second boiling chamber 121 and rotate, When the first and second boiling chambers 123 are provided on both sides of the center where the eggs E of the second boiling chamber 121 are positioned, the circulation path is formed from the lower side to the lower middle side, The upper side of the inner center, the upper side of both sides, and the lower side of both sides.

The heating medium is preferably water, but may be a gas containing steam.

Meanwhile, in the present invention, the third processing unit 130 includes a siber chamber 131 filled with a cooling medium in which additional taste, aroma, and nutrients are melted or diffused; The ultrasonic waves are applied so that the additional flavor, aroma and nutrient components melted or diffused in the cooling medium are penetrated into the eggs E so as to act on the stacking range of the eggs E placed on the stairs 10, 131) ultrasonic wave generating means (132) provided on both lower sides and both side surfaces; And a cooling unit 133 that draws the cooling medium from the upper part of the siber chamber 131 and then cools the cooling medium while maintaining the cooling temperature while circulating the cooling medium while flowing into the lower part of the siber chamber 131.

In this case, the saber chamber 131 may be provided with a thermometer for measuring the temperature of the cooling medium and supplying the measured temperature to the control unit 140, and a lid for opening and closing the upper portion may further be provided.

The ultrasonic wave generating means 132 may be disposed on both sides of the lower portion of the saber chamber 131 so that ultrasonic waves may be applied to the eggs E located on both sides of the eggs E vertically stacked in the saber chamber 131 And an ultrasonic wave generation module provided on both sides of the lower portion of the saber chamber 131 so that ultrasonic waves are applied to the eggs E located on both sides of the ultrasonic wave generation module.

In addition, the cooling means 133 may include a pump for drawing the cooling medium from above the saver chamber 131, cooling the same through the cooler, and circulating the coolant while flowing into the lower portion of the saver chamber 131 .

The control unit 140 controls the heating units 112 and 122 of the first and second processing units 110 and 120 to heat the heating medium in accordance with the preset temperature value, The circulation inducing means 113 and 123 are controlled to circulate according to the preset velocity value while the ultrasonic wave generating means 132 of the third processing unit 130 controls the circulation of the cooling medium in accordance with the preset ultrasonic level, A control circuit including a microprocessor having a program for controlling the cooling means 133 to maintain a predetermined temperature value while controlling the particle to be infiltrated into the egg E by vibrating the particles of the flavor, aroma, .

At this time, the controller 140 receives the temperature of the thermometers provided in the chambers of the first, second, and third processing units 110, 120, and 130, compares the measured temperature with a preset temperature value, (122) and the cooling means (133).

In the present invention, the power supply unit 150 may be a power supply circuit including a constant voltage circuit that converts commercial power into operating power and supplies power to the electrical components in accordance with a control signal of the control unit 140 It may be to supply.

5 and 6, a plurality of eggs E are placed for storage, transportation, or processing, and the eggs E are placed at the bottom of the egg E A lower plate 11 on which an air hole 11a on which a rim portion is placed is arranged; An upper plate 12 disposed above the lower plate 11 with an interval therebetween and in which support holes 12a for supporting the middle rim of the egg E are arranged; A lamination and spacing holder 13 protruding upwardly and downwardly from the upper plate 12 and the lower plate 11 so as to engage the lower plate 11 and the upper plate 12 while keeping the spacing when stacking the stacks 10, ; ≪ / RTI >

In the above, the lower plate 11 may be a surface between the inner holes 11a or a surface between the inner holes 11a and a surface having a through hole 11b, which is a flow path for fluid flow, on the other surface.

In the above, the upper plate 12 is formed with a through hole 12b, which is a flow path for guiding the fluid, on the surface between the support holes 12a or between the support holes 12a and the other surface, And a coupling surface 12c to be engaged with the upper surface of the lower plate 11 may be formed.

At this time, it is preferable that the diameter of the catch hole 11a is relatively narrower than the diameter of the support hole 12a.

In addition, the stacking and spacing tool 13 includes a bolt 13a passing through the lower plate 11 from above the four corners of the engaging surface 12c bent to the upper plate 12; The upper end of the bolt 13a passing through the lower plate 11 is fastened and fixed to the upper plate 12 and the lower plate 11 while the upper ends of the bolts 13a are stacked. And a boss 13b which is seated and is spaced between the stairs 10, as shown in Fig.

At this time, the bolt 13a may have a round head, and a threaded hole for screwing the bolt 13a is formed on the upper end of the boss 13b. 13a may be formed with an engaging groove 13c for allowing the head portion of the engaging portion 13a to be pulled in.

Hereinafter, the operation of the present invention will be described.

First, as shown in FIG. 7, the present invention is characterized in that an egg E is placed in a stool 10, the stairs 10 are vertically stacked, , And the process chambers 110, 120, and 130, sequentially and sequentially.

As shown in FIG. 8, the first processing unit 110 in which the first processing is performed during the stepwise processing is such that a laminate of the stairs 10 on which the eggs E are placed is conveyed through the hoist to the first boiler chamber 111, and immersed in a heating medium heated by the heating means 112, the egg E is firstly preheated. The preheating temperature is about 50 캜 or less, and the heating is performed within 5 minutes under such a temperature condition.

At this time, the first processing unit 110 prevents the upper and lower temperature deviation of the heating medium from being generated by circulating the heating medium filled in the first boiling chamber 111 by the circulation inducing means 113, Let the egg (E) be evenly heated.

As described above, the stairs 10 stacked with the eggs E preheated by the first processing unit 110 are drawn out from the first chamber 111 by the hoist, and then the second processing The eggs are drawn into the second boiling chamber 121 of the incubator 120 and floated in the heating medium heated by the heating means 122. The egg E is heated to be half or full, . When heated within the range of about 4 minutes to 4 minutes and 30 seconds under such temperature conditions, it becomes half-cooked and becomes mature when heated within 9 minutes to 9 minutes and 30 seconds.

When the eggs are boiled under the above-mentioned range of temperature and time, the eggs (E) are not fully boiled, but they are not fully ripe, so that the value of the product is lost. E) is soaked and hardened to destroy nutrients while reducing taste and flavor.

At this time, the circulation inducing means 123 also forcibly circulates the heating medium filled in the second boiling chamber 121 in the second processing unit 120 to prevent the vertical temperature deviation of the heating medium from occurring, Let the egg (E) be evenly heated.

The stack of the stairs 10 stacked with eggs E cooked by the second processing unit 120 is drawn out from the second boiler chamber 121 by the hoist and then is fed to the second boiling chamber 121 The ultrasonic waves in the range of about 20 kHz to 30 kHz irradiated from the ultrasonic wave generating means 132 are melted or diffused into the cooling medium, The particles of the nutrient component are vibrated to penetrate the egg (E).

When the egg is processed at an ultrasonic irradiation level lower than the exemplified range, only components of the extract (P) penetrate to the shell of the egg (E) and the taste, aroma, and components are added to the actual egg It is virtually impossible to process the eggs in excess of the exemplified range, resulting in cracking or completely breaking the shell of the egg (E), damaging the value of the product, as well as deforming the egg (E) itself. Of course, the processing conditions can be added or subtracted depending on the size or amount of the eggs E.

At this time, the third processing unit 130 prevents the temperature of the cooling medium from rising or falling excessively while the cooling unit 133 forcibly circulates the cooling medium filled in the saber chamber 131 through the cooler.

In the present invention as described above, after preheating at about 50 ° C or less in about 5 minutes or less in the first processed portion 110, about 4 minutes to about 4 minutes 30 seconds or less (boiled) or about 9 minutes It is possible to prevent the egg shell from being cracked by boiling or steaming the eggs under the gradual processing conditions of heating to finish within ~ 9 minutes and 30 seconds (full ripening), and thereby it is possible to remarkably reduce the deterioration or the defective rate of the merchantability of the egg (E).

In the present invention, the ultrasonic waves in the range of about 20 kHz to 30 kHz are processed by the third processing unit 130 after the processing of heating and boiling the eggs E through the first and second processing units 110 and 120 (E) in addition to the taste, flavor and ingredient characteristic of the egg (E), it is possible to add various flavors, fragrances and ingredients useful for the human body (healthful ingredients) according to consumers' , And it is possible to provide variety of product selection.

The present invention further improves the quality of the processed egg by allowing the ingestion of a useful ingredient (health-friendly ingredient) to the human body in addition to the flavor and aroma unique to the egg (E) It is possible to make it possible to create.

In addition, the present invention uses ultrasonic waves in the processing of eggs (E) without using microwaves, so that components harmful to the human body penetrate into the processed eggs (E) or the eggs (E) are deformed into harmful components to the human body .

The present invention also provides a method for processing a large quantity of eggs (E) in a short period of time by performing a stepwise processing in a state in which a plurality of stools (10) stacked with a large number of eggs (E) , It is possible to improve the productivity and reduce the production cost to secure the price competitiveness.

The lower edge of the egg E is placed in the lower hole 11a formed in the lower plate 11 of the upper plate 12 and the lower plate 11 disposed in parallel with the stairs 10 spaced apart from each other. The middle edge portion of the egg E is supported on the support hole 12a formed in the upper plate 12 so that the lower edge portion of the egg E, that is, the lower edge portion abutted on the inner hole 11a, It is possible to maintain a stable rest state by preventing the support hole 12a from supporting the egg E to flow or tilt around the center.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. In addition, those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate modifications and changes, and equivalents thereof, should be regarded as within the scope of the present invention.

100: egg processing system 110, 120:
111, 121: first and second boiling chambers 112, 122: heating means
113, 123: circulation inducing means 130:
131: Saber chamber 132: ultrasonic wave generating means
133: cooling means 140:
150: Power supply unit 10:

Claims (7)

An egg tray for placing a large number of eggs E for storage, transportation or processing, comprising: a lower plate 11 on which an egg hole 11a in which a lower edge portion of the egg E is placed is arranged; The upper plate 12 is provided with a support hole 12a for supporting the middle edge portion of the egg E and a lower plate 12 is connected to the upper plate 12. The lower plate 11 is connected to the upper plate 12, And a lamination and spacing holder 13 protruding upwardly and downwardly from the upper plate 12 and the lower plate 11 so as to maintain the gap between the upper and lower plates 11a and 11b, A through hole 11b serving as a flow path of fluid is formed on the surface between the inner holes 11a and the other surface of the inner hole 11a and the upper plate 12 is provided on the surface between the support holes 12a or between the support holes 12a (10) in which a through hole (12b) as a fluid flow guide path is formed on a surface between the surface and the other surface; A first processing part (110) for preheating the eggs (E) placed in the plurality of stacks (10) stacked in the heating medium while circulating the heating medium filled in the heating space to a set temperature range; Eggs (E) placed in a plurality of stratum cores (10) transported and laminated into a heating medium after preheating in the first processing portion (110) are heated or circulated in a heated space filled in a heating space, A second machining portion 120 for heating as much as possible; Flavor, and nutrient components are melted or diffused in the cooling space, the ultrasonic waves are irradiated to a predetermined level of the ultrasonic wave to infiltrate additional taste, aroma, and nutrients into the cooling medium. At the same time, A third processing part 130 for cooling the eggs E placed in the plurality of stagnant beds 10 which are cooled and circulated within the temperature range to be transported and stacked into the cooling medium after completion of the cooking in the second processing part 120; A controller (not shown) for controlling the heating operation and the circulation operation or the cooling operation to maintain the temperature of the heating medium or the cooling medium filled in the first, second, and third processing units 110, 120, 140); And a power supply unit (150) for supplying power to the first, second, and third processing units (110, 120, 130) and the electrical components of the control unit (140).
The method according to claim 1,
The first processing unit 110 includes a first boil chamber 111 filled with a heating medium; A heating unit 112 provided under the first boil chamber 111 and operated to generate heat for heating the heating medium; And a circulation inducing means (113) for circulating a heating medium heated by the heating means (112) to prevent the occurrence of a vertical temperature deviation.
The method according to claim 1,
The second processing unit 120 includes a second boiling chamber 121 filled with a heating medium; Heating means (122) provided under the second boiling chamber (121) and generating heat for heating the heating medium; And a circulation inducing means (123) for circulating a heating medium heated by the heating means (122) to prevent a vertical temperature deviation from occurring.
The method according to claim 1,
The third processing unit 130 includes a siber chamber 131 filled with a cooling medium in which additional taste, aroma, and nutrients are melted or diffused. The ultrasonic waves are applied so that the additional flavor, aroma and nutrient components melted or diffused in the cooling medium are penetrated into the eggs E so as to act on the stacking range of the eggs E placed on the stairs 10, 131) ultrasonic wave generating means (132) provided on both lower sides and both side surfaces; And a cooling unit 133 that circulates the cooling medium while drawing the cooling medium from the upper part of the siber chamber 131 to cool the cooling medium while flowing below the siber chamber 131 to maintain the cooling temperature. Egg processing system.
The method according to claim 1,
The controller 140 controls each circulation inducing means 113 to control the heating means 112 and 122 of the first and second processing units 110 and 120 to heat the heating medium according to a preset temperature value, The ultrasonic wave generating unit 132 of the third processing unit 130 controls the ultrasonic wave generating unit 123 to circulate in accordance with the previously set speed value, A control circuit including a microprocessor equipped with a program for controlling the cooling means 133 to maintain a predetermined temperature value while controlling the infiltration of the nutrition component particles into the egg E, system.
The method according to claim 1,
The preheating temperature of the first processed portion 110 is 50 ° C or less and the temperature of the second processed portion 120 is 90 ° C to 95 ° C. To 4 minutes 30 seconds or 9 minutes to 9 minutes 30 seconds.
The method according to claim 1,
And the ultrasonic level of the third processing unit (130) is in the range of 20 kHz to 30 kHz.

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