KR20030071894A - Method for extending the shelf life of washed eggs - Google Patents

Abstract

PURPOSE: Provided is a method for extending the shelf life of washed eggs to maintain the freshness of the eggs as same as egg laying time, thereby providing a consumer with eggs continuously. CONSTITUTION: A method for extending the shelf life of washed eggs is characterized by the steps of: washing the surface of an egg with water of 40-50 deg.C and drying it; inserting the egg into a capsule and followed by packing with packing material of polyacrylonitrile, ethylene-vinyl alcohol, polyvinylidene chloride, ethylene-vinyl alcohol, polyvinylidene chloride, high density polyethylene, high density polypropylene or polyethylene terephthalate; and filling carbon dioxide into the pack and vacuum-sealing it.

Description

Method for extending the shelf life of washed eggs}

The present invention relates to a method of extending the shelf life for maintaining the freshness of the washed eggs, more specifically, after the first packaged eggs in capsules with an air impermeable packaging material with a purity of 99% or more carbon dioxide (CO _{2 The present} invention relates to a method of extending freshness and shelf life of a washing column by filling a packaging material with a certain concentration (vol%) and then sealing the gas.

In general, when storing eggs, one of the important quality control elements is to prevent aseptic changes in the edible part. In addition, since the production of eggs has a seasonal variation, the method of extending the storage period plays a very important role in the distribution process in terms of price stabilization.

Usually in Korea, the period of distribution from producer to consumer is about one week, and especially in summer (general summer store temperature; 25 ℃), the necessity of solving the problem of quality deterioration due to temperature rise is increasing.

In the storage method, the removal of blue and yellow flowers is a priority, and the storage and storage after washing and sorting are the general methods. However, in the present invention, a separate method for maintaining freshness for a long time in the sorting and packing process is performed. With the addition and introduction of a new process, the invention focuses on feeding fresh eggs to consumers.

Up to now, the farmers in the poultry farms and egg distribution have devised and developed various storage methods to maintain the freshness of the eggs. It is true that no solution has been provided.

The conventional method for solving the problem of maintaining the freshness of eggs is the first refrigeration method. This method is fundamentally important in the prevention of microbial contamination and sterile changes. If stored at 4 ℃, the quality can be preserved for 3 to 4 weeks. However, it is still a difficult method in consideration of refrigeration and maintenance of egg distribution in Korea. would. Secondly, the liquid immersion method is to immerse eggs in coal water and sodium silicate solution. According to this method, there is no change in appearance and structure even if the eggs are stored for more than one year, but the possibility of contamination due to liquid penetration into the eggs. There are many problems in practical application in that the hygiene problems and flavors are lowered. Third, the egg shell coating method is coated with various oils to prevent the release of carbon dioxide (CO ₂ ) gas to prevent aseptic changes and to prevent microorganisms from invading through the pores or to prevent the invasion of microorganisms through the pores, There was a problem of hygiene due to the possibility of contamination and flavor change, and it was difficult to remove the egg shell from egg white when boiled. As described above, the conventional storage method is difficult to be realized due to the above-described one or two disadvantages.

Meanwhile, Korean Unexamined Patent Publication No. 2001-100742 discloses a fermented food packaging container. The fermented food package is gradually attached to the rim of the lid body made of a hard synthetic resin, and then fermented slowly even after the packaged fermented food is packaged. The fermented food packaging container is made to proceed, but this is applied to fermented foods, such as kimchi there is a problem to apply to the present invention.

Korean Patent Laid-Open Publication No. 2001-104010 discloses a functional plastic container manufactured from a ceramic composition having excellent food freshness, but the problem to be solved by the present invention is a processed meat product such as heme and bacon and fermented food such as fruit, vegetables and kimchi. It relates to a resin composition for packaging.

In addition, Japanese Laid-Open Patent Publication No. 04-63541 describes a method for long-term storage of eggs by spraying a composition containing 22 to 22 carbon atoms of fatty acid glycerides, preservatives and / or antifungal agents directly on the surface of the eggs. However, this method has been controversial because it is impossible to exclude the possibility that harmful ingredients unsuitable to the human body may penetrate into the egg.

Therefore, the present inventors show a variety of physical properties after the egg is laid, such as evaporation of water, release of carbon dioxide (CO ₂ ) and pH of egg whites, weeping of egg whites, weakening of caraza, fragility of egg yolk. Among them, the main factor affecting the freshness was the release of carbon dioxide (CO ₂ ) and the rise of the pH of egg whites.

That is, in order to keep and preserve the inside of the egg fresh, it is necessary to prevent the liquid liquefaction, that is, the enzyme action of the egg, and to prevent the release of carbon dioxide (CO ₂ ) in egg white to maintain the pH The present invention has been completed through careful consideration of the scheme.

Figure 1 is a graph showing the change in freshness (Haugh Unit, H / U) when eggs are stored for 30 days at 25 ℃ in the presence of carbon dioxide (CO ₂ ) gas.

Figure 2 is a graph showing the change in freshness when measuring the egg yolk defect rate when the eggs are stored for 30 days at 25 ℃ in the presence of carbon dioxide (CO ₂ ) gas.

Figure 3 is a view showing an embodiment of the washing column packaging material applied to the process of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for extending the shelf life of washed eggs, and more specifically, to maintain freshness at about the same level as the spawning season to provide a fresh egg continuously to the general consumer.

The process of this invention is divided roughly into the following processes.

First step : clean the original eggs

Remove the blue (오) and oran (汚 卵) from the original egg and select only the normal egg to perform the egg. The eggs should be kept in a well-partitioned room. The temperature of the washing water should be maintained at least 10 ℃ higher than the egg temperature (about 40-50 ℃), and sterilization can be performed by adding disinfectant to the washing water. In addition, when iron is present in the washing water, there is a microorganism that greatly affects the decay of eggs, so it is preferable to use washing water without iron.

Second Process : Drying Process

The washed eggs are transferred to a hot air chamber on a conveyor and warmed and dried. If the drying is not done completely, the humidity may increase and the microorganism may grow, so try to dry it as completely as possible.

Third Process : Capsule Packaging Process

Put the washed and dried eggs in 4, 10 or 15 paper or polymer packaging capsules, close the lid, and place the capsule containing the eggs in a high-blocking polymer packaging that is slightly larger than the size of each capsule. For high barrier polymer packaging material, it is preferable to use a polymer material having an oxygen permeability of 10 cc / m 2 .day.atm (25 ° C./90% RH) or less.

The high barrier polymers applicable to the present invention include polyacrylonitrile (PAN, Polyacrylonitrile), ethylene vinyl alcohol (EVOH, Ethylene-vinyl Alcohol), polyvinylidene chloride (PVDC, Polyvinylidene chloride), high density polyethylene (HDPE, High density polyethylene), high density polypropylene (HDPP) and polyethylene terephthalate (PET).

Fourth Step : Injection of Carbon Dioxide (CO ₂ ) Gas

After filling the polymer packaging material containing the egg capsule of the third step to a predetermined concentration by using a carbon dioxide (CO ₂ ) gas cylinder having a purity of 100% to a predetermined concentration, and then sealed. The purity of carbon dioxide (CO ₂ ) used in the present invention is preferably 99% or more.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

<Example>

The blue and yellow flowers were removed from the original eggs, and only the normal eggs were selected and the eggs were washed. The ceran was carried out in a well partitioned room, and the temperature of the washing water used was maintained at 45 ° C. Washing water was used in which the cetylpyridinium chloride-based disinfectant was added at a concentration of 10% and was washed by rinsing the eggs directly for 10 seconds.

The washed eggs are transferred to a conveyor and warmed in a warm room and dried completely. The dried eggs were placed in 10-neck paper capsules, and the lids were closed. The capsules containing the eggs were placed in polyvinylidene chloride (PVDC) packaging slightly larger than each capsule size.

Subsequently, 100% of carbon dioxide (CO ₂ ) gas was filled with CO ₂ gas until the CO ₂ concentration in the polymer packaging material became 90% using a bomb, and then sealed.

Experimental Example

The sealed eggs obtained in the above example were stored in an incubator maintained at 25 ° C., and then measured for 30 days of freshness at two-day intervals, and the eggs contained only in capsules not injected with carbon dioxide (CO ₂ ) gas and not sealed. Was compared as a control. Freshness was measured by the Haugh Unit (H / U), which is a freshness measurement unit, and the yolk defect rate was measured by the egg yolk coefficient (the height of the yolk / the diameter of the yolk) of 0.36 or less. The turbidity and taste of egg white were changed by visual inspection and panel test, respectively.

In the results of the experiment, the change in the Haugh Unit (H / U), which is a freshness measurement unit, was as shown in FIG. 1. In the control group, the decrease was increased from the 2nd day of storage, and on the 8th day, it was beyond the fresh limit of H / U 65, whereas the experimental group maintained a very fresh H / U value even after 30 days. Able to know.

Figure 2 shows the egg yolk defect rate when the eggs are stored for 30 days at 25 ℃ in the presence of CO ₂ gas. As shown in Figure 2, the control group reached 40% on the 6th day of storage, 90% on the 8th day, the height of egg yolk decreased very rapidly, whereas the freshness decreased, whereas the experimental group did not reach 40% even at 30 days. As shown in the results, there was a marked difference from the control group.

In the turbidity and taste of egg whites, which were examined by visual inspection and panel test, the experimental group was hardly found for 30 days compared to the fresh eggs produced on the day.

Figure 3 is a state diagram showing an embodiment of the egg packaging product produced by applying the process of the present invention.

As described above, the eggs contained in the capsules may be first packaged in a high-blocking polymer packaging material, and the carbon dioxide (CO ₂ ) gas may be filled and sealed in the packaging material to maintain and store the freshness of the eggs for a long time.

Claims (4)

In the method of washing and drying the egg surface with water at 40-50 ° C., drying the egg in a packing capsule of each unit, and packaging the eggs, the first packing with a high-blocking polymer packaging material, followed by carbon dioxide (CO ₂ ) gas. Method for extending the shelf life of the washing column, characterized in that the sealing after filling, injecting or packing or storing in a container and an enclosed space. The method of claim 1, wherein the high-blocking polymer packaging material is polyacrylonitrile (PAN, Polyacrylonitrile), ethylene vinyl alcohol (EVOH, Ethylene-vinyl) having an oxygen permeability of 10 cc / ㎡.day. Atm (25 ℃ / 90% RH) or less Alcohol), polyvinylidene chloride (PVDC, Polyvinylidene chloride), high density polyethylene (HDPE), high density polypropylene (HDPP, High density polypropylene) or selected from the group consisting of polyethylene terephthalate (PET) Method for extending the shelf life of the wash column. The method of claim 1, wherein the carbon dioxide gas has a purity of 99% or more. The method of claim 1, wherein the carbon dioxide gas is filled in a high barrier polymer packaging material such that the concentration of the carbon dioxide gas is 10 to 90% by volume, preferably 85 to 95% by volume.