KR20040013427A - A long-term nonperishabled eggs and mehtod thereof - Google Patents
A long-term nonperishabled eggs and mehtod thereof Download PDFInfo
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- KR20040013427A KR20040013427A KR1020020046349A KR20020046349A KR20040013427A KR 20040013427 A KR20040013427 A KR 20040013427A KR 1020020046349 A KR1020020046349 A KR 1020020046349A KR 20020046349 A KR20020046349 A KR 20020046349A KR 20040013427 A KR20040013427 A KR 20040013427A
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- egg
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 94
- 230000007774 longterm Effects 0.000 title claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 41
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 41
- 210000003278 egg shell Anatomy 0.000 claims abstract description 34
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 26
- 238000000576 coating method Methods 0.000 claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 9
- 238000009489 vacuum treatment Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000012188 paraffin wax Substances 0.000 description 10
- 241000272525 Anas platyrhynchos Species 0.000 description 5
- 241000286209 Phasianidae Species 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000005429 filling process Methods 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001217 buttock Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229940057995 liquid paraffin Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 알류(卵類)의 신선도 유지 보존에 관한 것으로서, 특히 계란, 오리알 메추리알 등의 생란 또는 숙란(熟卵) 등 알류를 진공처리한 후 질소가스를 충진시키고 난각 표면을 코팅처리하여 밀폐시킴으로써, 부패를 지연시켜 보존기간을 극대화시킴으로 소비자에게 신선한 제품을 제공토록 하여 특히 숙란제품의 신뢰도를 향상시키고, 유통기간을 연장시켜 저장, 유통 및 판매과정에서 발생되는 신선도 저하로 인한 폐기를 최소화시켜 경제적 손실을 최소화하도록 하는 장기 보존 처리된 알류(卵類) 및 그 방법에 관한 것이다.The present invention relates to the preservation and maintenance of freshness of eggs, and in particular, eggs, duck eggs, eggs such as quail eggs or mature eggs, etc., after vacuum treatment, filling with nitrogen gas and coating the eggshell surface to seal them. By delaying corruption and maximizing the shelf life, it is possible to provide fresh products to consumers, in particular to improve the reliability of marinated products and to extend the shelf life, thereby minimizing disposal due to the freshness deterioration generated during storage, distribution and sales. It relates to a long term preserved egg and a method for minimizing economic losses.
바쁜 현대인의 식사 대용 및 간식용으로 삶거나 굽거나 훈제 또는 기타의 방법으로 가공하여 익힌 계란의 소비가 증대되고 있으며, 계란 뿐만 아니라 오리알, 메추리알 등을 가열처리한 알류제품이 널리 사랑받고 있다.The consumption of eggs cooked, cooked, smoked or otherwise processed as a substitute for snacks and snacks for busy modern people is increasing, and egg products with heat treatment not only eggs but also duck eggs and quail eggs are widely loved.
그러나 이러한 알류제품은 식품의 생명인 신선도의 유지보존이 어려운 문제점이 있었다.However, these egg products have a problem in that it is difficult to maintain and maintain the freshness of food.
즉, 익힌 알류는 유통, 저장 및 판매과정에서 신선도가 저하되어 맛이 떨어지고, 좀더 시간이 지나면 부패가 발생되어 상품으로서의 가치를 잃게 되어 경제적 손실을 크게 입게되는 문제점이 있었다.That is, the cooked egg has a problem that the freshness is lowered in the process of distribution, storage and sale, the taste is decreased, and if more time passes, corruption occurs and loses its value as a commodity, resulting in significant economic loss.
도 1은 알류(10)의 구성을 보이는 단면도이다.1 is a cross-sectional view showing the structure of an egg 10.
도 1에 도시된 바와 같이, 알류(100는 난황(11)을 중심으로 난백(12)과난끈(13)으로 이루어지는 내용물과, 이 내용물을 감싸는 난막(14)과, 외표면을 이루며 미세기공이 형성된 난각(15)으로 이루어지며, 둔부에는 난막(14)과 난각(15) 사이에 빈 공간인 공기실(16)이 있어 공기로 채워져 있으며, 상기 난각(15)에는 난막과는 다른 육안으로 보이지 않는 보호막이 있다.As shown in FIG. 1, the egg 100 has an egg white 12 and an egg string 13 around the egg yolk 11, an egg film 14 surrounding the contents, and an outer surface to form micropores. The eggshell 15 is formed, and the buttocks have an air chamber 16, which is an empty space between the eggplant 14 and the eggshell 15, and are filled with air, and the eggshell 15 is visually different from the eggshell. There is a protective film.
상기 공기실(16)의 공기, 산소는 세균과 곰팡이 등이 난각(15)의 기공을 통하여 침투, 번식하는데 도움을 주게되어 알류를 부패시키게 되는 산폐의 원인이 된다.Air and oxygen in the air chamber 16 help bacteria and fungi to penetrate and propagate through the pores of the egg shell 15, thereby causing decay of eggs.
본 발명은 상기한 문제점을 해소하기 위하여 안출된 것으로서,The present invention has been made to solve the above problems,
본 발명의 목적은, 계란, 오리알 메추리알 등의 생란 또는 숙란(熟卵) 등 알류를 진공처리한 후 질소가스를 충진시키고 난각 표면을 코팅처리하여 밀폐시킴으로써,The object of the present invention is to vacuum eggs, eggs, duck eggs, quail eggs, eggs, etc. by vacuum-packing nitrogen gas and egg shell surface by coating,
난각의 기공을 봉쇄하고 미세한 크랙을 메꾸어주며 더 나아가 난각의 견고성을 더해 주고, 부패를 지연시켜 보존기간을 극대화시킴으로 소비자에게 신선한 제품을 제공토록 하여 특히 숙란제품의 신뢰도를 향상시키며, 유통기간을 연장시켜 저장, 유통 및 판매과정에서 발생되는 신선도 저하로 인한 폐기를 최소화시켜 경제적 손실을 최소화하도록 하는 장기 보존 처리된 알류(卵類) 및 그 방법을 제공함에 있다.Blocks eggshell pores, fills in minute cracks, further enhances eggshell robustness, delays decay, maximizes shelf life, and provides fresh products to consumers, improving reliability of marinated products and extending shelf life. The present invention provides a long-term preserved egg and a method for minimizing economic losses by minimizing disposal due to deterioration of freshness generated during storage, distribution and sales.
도 1은 알류의 단면도.1 is a cross-sectional view of an egg.
도 2는 본 발명에 따른 처리방법을 보이는 흐름도2 is a flow chart showing a processing method according to the present invention.
도 3은 본 발명에 따른 일 실시예의 개략적인 처리장치의 구성도3 is a block diagram of a schematic processing apparatus of an embodiment according to the present invention;
도 4는 본 발명에 따른 일 실시예의 개략적인 코팅장치의 구성도Figure 4 is a schematic diagram of a schematic coating apparatus of an embodiment according to the present invention
*도면의 주요 부분에 대한 부호의 설명* Explanation of symbols for the main parts of the drawings
10: 알류(卵類) 11: 난황10: Egg 11: Egg yolk
12: 난백 13: 난끈12: egg white 13: string
14: 난막 15: 난각14: eggplant 15: eggshell
16: 공기실 100: 장기 보존 처리장치16: air chamber 100: long term storage system
110: 밀폐용기 120: 진공펌프110: sealed container 120: vacuum pump
130: 질소가스통 140: 압력게이지130: nitrogen gas cylinder 140: pressure gauge
150: 코팅장치 151: 컨베이어 덕트150: coating apparatus 151: conveyor duct
152: 스프레이건 153: 가열수단152: spray gun 153: heating means
154: 파라핀 156: 컨베이어154: paraffin 156: conveyor
상기한 목적을 달성하는 본 발명에 따른 장기 보존 처리된 알류(卵類)는,The long-term preserved egg according to the present invention to achieve the above object,
알류(卵類)의 난각 내부를 진공상태로 처리하고 질소가스를 충진시킴을 특징으로 한다.It is characterized in that the egg inside the egg shell is treated in a vacuum state and filled with nitrogen gas.
본 발명에 따른 일 실시예로서,In one embodiment according to the invention,
상기 질소가스가 충진된 알류의 난각 표면이 밀폐 코팅처리됨을 특징으로 한다.The egg shell surface of the eggs filled with nitrogen gas is characterized in that the airtight coating treatment.
상기한 목적을 달성하는 본 발명에 따른 알류(卵類)의 장기 보존 처리방법은,The long-term preservation treatment method of the egg according to the present invention to achieve the above object,
알류(卵類)의 난각 내부가 진공상태가 되도록 처리하는 제 1단계와;A first step of processing the egg inside the egg shell to be in a vacuum state;
상기 제1 단계에서 진공처리가 이루어진 알류에 질소가스를 충진시키는 제 2단계와;A second step of filling nitrogen gas into the eggs subjected to the vacuum treatment in the first step;
상기 제 2단계가 이루어진 알류의 난각 표면을 밀폐 코팅하는 제 3단계와;A third step of hermetically coating the eggshell surface of the eggs in which the second step is made;
상기 제 3단계가 이루어진 알류를 건조하는 제 4단계를 포함하여 이루어짐을 특징으로 한다.The third step is characterized in that it comprises a fourth step of drying the eggs made.
본 발명의 일 실시예로서,In one embodiment of the present invention,
상기 제 3단계에서 알류의 난각 표면을 밀폐 코팅하는 단계에는 코팅공간의 공기를 가열하기 위한 가열수단이 구비됨을 특징으로 한다.Hermetically coating the eggshell surface of the egg in the third step is characterized in that the heating means for heating the air in the coating space.
이하, 본 발명의 장기 보존 처리된 알류(卵類) 및 그 방법에 대한 바람직한실시예를 첨부도면을 참고하여 상세히 설명한다.Hereinafter, a preferred embodiment of the long-term storage egg and the method of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 알류(卵類)의 장기 보존 처리방법은 처리공정의 흐름도를 보이는 도 2에 도시된 바와 같이, 알류(卵類)의 난각 내부가 진공상태가 되도록 처리하는 제 1단계(P1)와, 상기 제1 단계에서 진공처리가 이루어진 알류에 질소가스를 충진시키는 제 2단계(P2)와, 상기 제 2단계가 이루어진 알류의 난각 표면을 밀폐 코팅하는 제 3단계(P3)와, 상기 제 3단계가 이루어진 알류를 건조하는 제 4단계(P4)를 포함하여 이루어진다.In the long-term preservation treatment method of eggs according to the present invention, as shown in Figure 2 showing a flow chart of the processing process, the first step (P1) for processing so that the inside of the egg shell of the egg into a vacuum state And a second step (P2) of filling the eggs subjected to the vacuum treatment in the first step with nitrogen gas, and a third step (P3) of sealing the eggshell surface of the eggs having the second step with the second step (P3). It comprises a fourth step (P4) for drying the egg consisting of three steps.
도 3은 본 발명에 따른 장기 보존처리 장치(100) 중 상기 제 1단계와 제2단계가 수행되는 부분의 개략적인 구성도이다.3 is a schematic configuration diagram of a part of the long term preservation apparatus 100 according to the present invention in which the first and second steps are performed.
도 3에 도시된 바와 같이, 계란, 오리알 , 메추리알 등의 생란 또는 익힌 숙란(熟卵) 등 알류(卵類)(10)를 밀폐용기(110)에 넣고 일측은 진공펌프(120)를 연결시키고 다른 일측에는 질소가스통(130)을 연결시킨다.As shown in Figure 3, eggs, duck eggs, quail eggs such as eggs or matured egg (란) such as ripe egg (卵 類) (10) is put in the airtight container 110, one side is connected to the vacuum pump 120 And the other side is connected to the nitrogen gas cylinder 130.
상기 진공펌프관(121)과 질소가스관(131)에는 각각 잠금 밸브(123)(133)가 구비된다.The vacuum pump pipe 121 and the nitrogen gas pipe 131 are provided with locking valves 123 and 133, respectively.
진공펌프(120)를 이용하여 상기 알류(卵類)가 들어있는 밀폐용기(110)의 내부 공기를 강제 배출시키면 용기 내부가 진공으로 됨과 동시에 알류(10)의 공기실(16)에 있던 공기 및 난황과 난백 속에 함유되어 있던 공기가 난각(15)의 기공을 통하여 배출되어 알류의 속, 난각(15) 내부가 진공상태로 된다(제 1단계).By forcibly discharging the air inside the hermetically sealed container 110 using the vacuum pump 120, the inside of the container becomes a vacuum and the air in the air chamber 16 of the egg 10 and The air contained in the egg yolk and egg white is discharged through the pores of the egg shell 15, and the inside of the egg and the egg shell 15 are vacuumed (first step).
상기 진공처리공정은 알류(10)가 깨지는 것을 방지하기 위하여 서서히 진행되어야 한다.The vacuum treatment process should proceed slowly to prevent the egg 10 from breaking.
밀폐용기에 구비된 압력게이지(140)를 통하여 밀폐용기(110)가 소정의 진공압에 도달한 것이 확인되면 진공펌프(110)에 연결된 밸브(123)를 잠그고 질소가스통(130)과 연결된 질소가스관(131)의 밸브(133)를 서서히 열어준다.When it is confirmed that the sealed container 110 reaches a predetermined vacuum pressure through the pressure gauge 140 provided in the sealed container, the valve 123 connected to the vacuum pump 110 is locked and the nitrogen gas pipe 130 connected to the nitrogen gas cylinder 130. The valve 133 of 131 is gradually opened.
질소가스통(130)에 있던 고압의 질소가스는 진공상태의 밀폐용기(110)에 흡인되어 대기압 압력상태로 채워지며 동시에 알류(10)의 난각(15)의 기공을 통하여 내부의 난황(11), 난백(12) 및 공기실(16) 내부에도 대기압 상태로 질소가스가 충진된다(제 2단계).The high pressure nitrogen gas in the nitrogen gas cylinder 130 is drawn into the sealed container 110 in a vacuum state and filled at atmospheric pressure, and at the same time through the pores of the eggshell 15 of the egg 10, the yolk inside 11, Nitrogen gas is also filled in the egg white 12 and the air chamber 16 at atmospheric pressure (second step).
상기 질소가스 충진공정시에도 알류의 깨짐이 방지되도록 속도를 서서히 진행시켜야 한다.Even during the nitrogen gas filling process, the speed should be gradually increased to prevent cracking of eggs.
대기압 상태로 질소가스가 충진되면 밀폐용기(110)를 열고 알류를 꺼낸다.When nitrogen gas is filled at atmospheric pressure, the airtight container 110 is opened and the eggs are taken out.
질소가스는 비중이 공기의 비중과 유사하므로 이와 같이 질소가스가 충진된 알류는 배출이 거의 발생되지 않아 산폐를 유발시키는 산소와의 접촉이 차단됨으로 신선도 저하가 지연된다.Nitrogen gas has a specific gravity similar to that of air, so the eggs filled with nitrogen gas are rarely discharged, and thus the freshness is delayed because the contact with oxygen that causes acid waste is blocked.
그러나, 강제 진공처리공정 및 질소가스 충진공정 중에 알류(10)의 난각(15)에 형성된 보호막이 파괴됨으로 미세하게나마 충진질소가스가 배출될 염려가 있음으로 이를 방지하기 위하여 난각(15) 표면을 코팅처리하여 밀폐시킨다(제 3단계).However, the protective film formed on the eggshell 15 of the egg 10 is destroyed during the forced vacuum treatment process and the nitrogen gas filling process, so that the surface of the eggshell 15 is coated to prevent the filling nitrogen gas from being discharged. Process and seal (third step).
난각(15)의 표면을 밀폐하기 위한 코팅재는 인체에 무해한 파라핀을 용해하여 분사하거나 귤 등의 과일과 식물에서 추출한 천연 니스류로 이루어짐이 바람직하다.The coating material for sealing the surface of the eggshell 15 is preferably made of a natural varnish extracted from fruit and plants, such as dissolving or spraying paraffin harmless to the human body.
도 4를 참고하여 파라핀을 이용한 알류(10)의 제 3단계와 제 4단계를 수행하기 위한 코팅장치(150)를 살펴 본다.With reference to Figure 4 looks at the coating apparatus 150 for performing the third and fourth steps of the egg 10 using paraffin.
상기 질소가스가 충진된 알류가 이송되는 컨베이어(156)의 컨베이어 덕트(151) 내부에서 할로겐 램프 등의 가열수단(153)에 의하여 알류(10)의 껍질인 난각이 가열되고 스프레이건(152)을 이용, 파라핀(154)을 분사하여 난각 표면을 코팅 밀폐처리한다.Inside the conveyor duct 151 of the conveyor 156 to which the nitrogen-filled egg is conveyed, an egg shell, which is a shell of the egg 10, is heated by a heating means 153 such as a halogen lamp and the spray gun 152 is heated. Paraffin 154 is sprayed to seal the eggshell surface.
상기 파라핀(154)은 고체를 100℃ 전후로 가열하여 액화시킨 것으로 관로(155)를 통하여 스프레이건(152)으로 분사되게 하며, 상기 파라핀 관로(155)의 단부에 액화 파라핀을 유도하기 위한 고압공기(158)가 공급된다.The paraffin 154 is liquefied by heating the solid at about 100 ° C to be sprayed into the spray gun 152 through the conduit 155, and the high-pressure air for inducing liquefied paraffin to the end of the paraffin conduit 155 ( 158 is supplied.
이 때, 공급되는 고압공기(158)도 소정온도로 가열된 상태로 공급되어야 파라핀의 경화를 방지하게 된다.At this time, the high pressure air 158 to be supplied must also be supplied heated in a predetermined temperature to prevent hardening of the paraffin.
분무된 액화 파라핀이 공기 중에서 경화되는 것을 방지하고 알류(10)의 난각에 고루 도포되도록 소정온도로 가열하기 위하여 파라핀 분무공간인 컨베이어 덕트(151) 내부는 상기 할로겐 램프 등의 가열수단(153)에 의하여 소정의 온도가 유지되도록 한다.In order to prevent the sprayed liquefied paraffin from curing in the air and to be heated to a predetermined temperature so as to be evenly applied to the eggshell of the egg 10, the inside of the conveyor duct 151, which is a paraffin spraying space, is heated to the heating means 153 such as the halogen lamp. Thereby maintaining a predetermined temperature.
한편, 상기 컨베이어(156)의 일측에는 진동수단(미도시)이 구비되어 알류가 컨베이어(156) 상에서 구르게 하여 코팅이 고르게 이루어지도록 한다.On the other hand, one side of the conveyor 156 is provided with a vibration means (not shown) so that the egg is rolled on the conveyor 156 so that the coating is made even.
알류가 상기 코팅공정을 위하여 컨베이어 덕트(151) 내에 체류하는 시간은 극히 짧기 때문에 컨베이어 덕트 내의 열이 알류 내부에 미치는 영향은 미미하다.Since the egg stays in the conveyor duct 151 for the coating process is very short, the effect of heat in the conveyor duct to the inside of the egg is minimal.
컨베이어 덕트(151)를 통과한 알류(10)는 선풍기(157) 등으로 바람을 쐬어주어 액체 파라핀을 경화시킴으로써 코팅공정이 완료된다(제 4단계).The egg 10 passing through the conveyor duct 151 is blown with a fan 157 to cure the liquid paraffin to complete the coating process (fourth step).
이상과 같은 방법으로 질소가스 충진 및 코팅처리된 알류, 특히 익힌 알류(熟卵)는 알류의 부패를 조장하는 산소와의 접촉을 차단시킴으로써 부패가 최대한 지연되어 장기 보존을 가능토록 한다.Eggs filled with nitrogen gas and coated in this way, especially ripe eggs, block the contact with oxygen, which promotes the decay of the eggs, so that the decay is delayed as much as possible to allow long-term preservation.
따라서 소비자에게는 신선도가 높은 알류, 특히 익힌 알류(熟卵)제품을 제공하게 하며, 유통기간을 연장시켜 알류제품의 신뢰성을 향상시킨다.Therefore, to provide consumers with fresh egg, especially mature egg product, and extend the shelf life to improve the reliability of egg products.
이상에서 상세히 살펴 본 바와 같이, 본 발명에 따른 장기보존 처리된 알류(卵類) 및 그 방법은,As described in detail above, the long-term preservation treated eggs and the method according to the present invention,
계란, 오리알 메추리알 등의 생란 또는 숙란(熟卵)을 진공처리한 후 질소가스를 충진시키고 난각 표면을 코팅처리하여 밀폐시킴으로써,Eggs, duck eggs, quail eggs, eggs or eggs are matured in a vacuum, filled with nitrogen gas, and the eggshell surface is coated and sealed.
부패를 지연시켜 신선도의 유지 보존기간을 극대화시킴으로 소비자에게 신선한 제품을 제공토록 하여 특히 숙란제품의 신뢰도를 향상시키고, 유통기간을 연장시켜 저장, 유통 및 판매과정에서 발생되는 신선도 저하로 인한 폐기를 최소화시켜 경제적 손실을 최소화하도록 하는 잇점을 갖는 기술이다.Maintaining freshness by maximizing preservation of freshness by delaying corruption to provide consumers with fresh products, in particular, improving the reliability of marinated products and extending the shelf life to minimize disposal due to deterioration of freshness generated during storage, distribution and sales. Technology that has the advantage of minimizing economic losses.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5163954A (en) * | 1974-10-02 | 1976-06-02 | Bikutaa Petsuku Dadori | |
| JPS5231845A (en) * | 1975-09-02 | 1977-03-10 | Toshin Giken Kk | Preserving method of perishables |
| JPH10155415A (en) * | 1996-11-28 | 1998-06-16 | Ekika Tansan Kk | Freshness maintaining method for raw egg by gaseous carbon dioxide hermetically sealing package |
| JP2001169718A (en) * | 1999-12-17 | 2001-06-26 | Nichimo Co Ltd | Method for packaging fish egg and packaged body |
| KR20030071894A (en) * | 2002-02-28 | 2003-09-13 | 농업회사법인 가농바이오 주식회사 | Method for extending the shelf life of washed eggs |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5163954A (en) * | 1974-10-02 | 1976-06-02 | Bikutaa Petsuku Dadori | |
| JPS5231845A (en) * | 1975-09-02 | 1977-03-10 | Toshin Giken Kk | Preserving method of perishables |
| JPH10155415A (en) * | 1996-11-28 | 1998-06-16 | Ekika Tansan Kk | Freshness maintaining method for raw egg by gaseous carbon dioxide hermetically sealing package |
| JP2001169718A (en) * | 1999-12-17 | 2001-06-26 | Nichimo Co Ltd | Method for packaging fish egg and packaged body |
| KR20030071894A (en) * | 2002-02-28 | 2003-09-13 | 농업회사법인 가농바이오 주식회사 | Method for extending the shelf life of washed eggs |
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