WO2020106261A2 - Nouveau matériau de revêtement protecteur d'œufs et son procédé de production - Google Patents

Nouveau matériau de revêtement protecteur d'œufs et son procédé de production

Info

Publication number
WO2020106261A2
WO2020106261A2 PCT/TR2019/050985 TR2019050985W WO2020106261A2 WO 2020106261 A2 WO2020106261 A2 WO 2020106261A2 TR 2019050985 W TR2019050985 W TR 2019050985W WO 2020106261 A2 WO2020106261 A2 WO 2020106261A2
Authority
WO
WIPO (PCT)
Prior art keywords
coating material
egg
water
production method
heater
Prior art date
Application number
PCT/TR2019/050985
Other languages
English (en)
Other versions
WO2020106261A3 (fr
Inventor
Mustafa AKIN
Original Assignee
Petro-Yağ Ve Ki̇myasallar Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Petro-Yağ Ve Ki̇myasallar Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ filed Critical Petro-Yağ Ve Ki̇myasallar Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Publication of WO2020106261A2 publication Critical patent/WO2020106261A2/fr
Publication of WO2020106261A3 publication Critical patent/WO2020106261A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor

Definitions

  • the invention is related to a protective coating material for eggs and production method thereof.
  • the invention is related to an herbal protective coating fluid that provides antimicrobial activity used for controlling microbiologic contaminations, albumin pH value, yolk indexes, and shell resilience of chicken eggs.
  • a natural film layer is formed over the shell.
  • This layer which is slightly sticky is called a cuticle layer.
  • this structure encloses an egg shell, it covers the approximately 8000 pores on the shell and thereby it provides natural protection. However this structure loses its strength in time and the egg becomes vulnerable to air inlet through the pores located on the egg shell.
  • l discloses a vegetable, fruit and egg protective coating which comprises natural wax, vegetable oil and water.
  • the invention subject to the patent comprises a process for protecting a fruit, wherein in said process comprises the steps of preparing fruit for consumption; infusion of the prepared fruit in order to obtain a feature selected from the group formed by the texture, aroma, taste, appearance, feeding and microbial resistance, packaging the fruit in a packet, sealing the package, subjecting the sealed package to pressure for a time range between approximately 1 to approximately 120 minutes, at a temperature between approximately 32°F to approximately 230°F for approximately 2,000 to approximately 120,000 psi, and pasteurizing the foodstuff, and de pressurizing the sealed packet (vacuum pack).
  • Said protection is mainly directed to a process feature for preserving fruits.
  • the invention is related to a protective coating material for eggs and production method thereof which is vegetable based, has antimicrobial activity and is edible.
  • An advantage of the egg protective material subject to the invention is to minimize the weight loss of the egg which depends on storage.
  • Another advantage of the egg protective material subject to the invention is to prevent economic losses arising during the delivery of the eggs by means of the resilience provided by the coating solution on the egg shell. Another advantage of the egg protective material subject to the invention is that it prevents the losses of various nutrients in the egg such as vitamins and minerals.
  • Another advantage of the egg protective material subject to the invention is that it improves values such as albumin pH, albumin viscosity, yolk index, egg white index and Flaugh unit values.
  • Another advantage of the egg protective material subject to the invention is that it prevents microorganism contamination.
  • Another aim of the invention is to provide effective results that can be obtained using immersion and spraying methods in order to produce the egg protective material.
  • the attached flow diagram shall be used in order to better understand the production method subject to the invention.
  • FIG. 1 Flow diagram showing the production steps of the egg protective material subject to the invention.
  • the protective coating material for eggs and production method thereof basically comprises the usage of biosourced degradable, environmentally friendly products These products have been basically obtained by mixing vegetable based wax and suitable additives (shall be detailed below), using special production techniques (shall also be detailed below). Accordingly carnauba wax and shellac have been used to form different stable formulations.
  • the contents of the egg protective coating material subject to the invention is formed of contents that are generally named (or coded) as FX6, FJ7, FJ9 and FX1 1 .
  • the contents mentioned are as follows;
  • the egg protective coating material subject to the invention basically comprises Carnauba wax formed in water, oleic acid in shellac emulsions and sodium hydroxide as alkali (NaOH) and morpholine.
  • This basic content of the egg protective coating material subject to the invention is formed of materials whose contents can be changed according to requirement and that are coded as FX6, FJ7, FJ9 and FX1 1.
  • FX6 coating material comprises by percent CW (0-20) , Oleic acid (0-3) Ammonia, 25 % Water (50-80) and Morpholine (0-10).
  • The“% value” information used here and below, next to the material, or in other words the meaning of Ammonia 25% is that 25% solution of ammonium hydroxide is prepared and is used as raw material.
  • FJ7 coating material comprises by percent CW (15-25) , Oleic acid (0-2) Ammonia, 25 % (1 ) Water (60-90), Glycerol (5) and NaOH 25% (1 ).
  • FJ9 coating material comprises by percent CW (0-20) , Oleic acid (0-5) Ammonia, 25 % (0-2) Water (50-70), Glycerol (6,5), Polysorbate 20 (1 ), Shellac (0-10), Ethanol (12,5) and NaOH 20% (1 ).
  • FX1 1 coating material comprises by percent Shellac (0-20), Glycerol (0-5), Polysorbate 80 (0-5), Ethanol (20-50), Water (56), Morpholine (0-10).
  • the material that is to form the coating is received into the jacketed heater containing a main material (carnauba wax, shellac) in order to constitute the coating material from the raw materials provided in any of the F coded formula material contents such as FX6, FJ7, FJ9 and FX1 1 , together with alkali and emulsifiers.
  • a main material such as Caruba wax, shellac
  • purified water is heated. When both the water and the mixture reach the desired temperature (80- 90 C), water is added into the mixture. The mixture is mixed until it is cooled.
  • the material in the heater is mixed at an average mixing speed of 500 rpm and is heated at open air pressure to 70-90°C.
  • alkali and emulsifier agents are added to the medium and are mixed at the same temperature for 10 minutes.
  • emulsifier oleic acid and polysorbate 20 has been used in the formulas.
  • alkali, morpholine, ammonia and NaOFI have been used. The usage ratios of each of these materials have been provided in the formulas.
  • the heater is turned off and the product is continued to be mixed for preferably 20-90 minutes until it is cooled down to 30-40°C.
  • the antimicrobial activities of the obtained edible coating films have been examined in terms of E. Coli (ATCC 25922) and S. Aureus (ATCC 25923). In this context, tests have been carried out using the disc diffusion method. After the microorganism was grown in a fluid medium (Mueller Hinton Broth) over 1 night, it was inoculated into the solid medium (Mueller Hinton Agar) and has been incubated for 1 night at 37°C. The bacteria that have been collected from the medium has been adjusted to 0.5 MC Farland standards in saline using UV spectrophotometry. The edible films have been poured into petri dishes as 20 ml. and have been kept in a 45°C drying oven for 1 week.
  • the dried films have been taken out of the petri dishes and have been cut to certain dimensions by the aid of scissors. Following this the cut dried films have been placed on the adjusted bacteria which were inoculated into the solid medium and said films have been incubated for 24 hours at 37°C. The inhibition areas formed following incubation are measured and the results have been reported.
  • the egg coating material subject to the invention which has been produced by means of the production method of this invention, is able to be applied via immersion and spraying onto all edible eggs, primarily chicken eggs. This application can be carried out in a factory type environment or it can be carried out manually.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Preparation (AREA)
  • Paints Or Removers (AREA)
  • Fodder In General (AREA)

Abstract

Le matériau de revêtement protecteur pour œufs et son procédé de production comprennent fondamentalement l'utilisation de produits dégradables biosourcés écologiques. Ces produits ont été fondamentalement obtenus par mélange de cire à base de légumes et d'additifs appropriés, à l'aide de techniques de production spéciales. Par conséquent, la cire de carnauba et la gomme laque ont été utilisées pour former différentes formulations stables.
PCT/TR2019/050985 2018-11-22 2019-11-22 Nouveau matériau de revêtement protecteur d'œufs et son procédé de production WO2020106261A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2018/17682A TR201817682A2 (tr) 2018-11-22 2018-11-22 Yeni̇ bi̇r yumurta koruyucu kaplama malzemesi̇ ve bunun üreti̇m yöntemi̇
TR2018/17682 2018-11-22

Publications (2)

Publication Number Publication Date
WO2020106261A2 true WO2020106261A2 (fr) 2020-05-28
WO2020106261A3 WO2020106261A3 (fr) 2020-06-25

Family

ID=67955802

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2019/050985 WO2020106261A2 (fr) 2018-11-22 2019-11-22 Nouveau matériau de revêtement protecteur d'œufs et son procédé de production

Country Status (2)

Country Link
TR (1) TR201817682A2 (fr)
WO (1) WO2020106261A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115281241A (zh) * 2022-07-20 2022-11-04 武汉职业技术学院 一种保洁禽蛋仿生保鲜膜涂料及其制备方法和应用

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL144058A (en) * 2001-06-28 2006-10-05 Yaakov Lahav Composition for coating fruits, vegetables and fowl eggs, especially useful for organic produce
CN101755899B (zh) * 2008-12-25 2012-05-09 甘肃省农业科学院农产品贮藏加工研究所 一种芒果用吗啉脂肪酸盐保鲜果蜡
ES2385081B1 (es) * 2010-12-21 2013-04-17 Decco Worldwide Post-Harvest Holdings Bv Cera de recubrimiento de frutos y método para su aplicación.
AU2013239074B2 (en) * 2012-03-29 2016-02-04 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Edible coating for plant matter

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115281241A (zh) * 2022-07-20 2022-11-04 武汉职业技术学院 一种保洁禽蛋仿生保鲜膜涂料及其制备方法和应用

Also Published As

Publication number Publication date
WO2020106261A3 (fr) 2020-06-25
TR201817682A2 (tr) 2019-02-21

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