JPS5818050B2 - How to keep bird eggs fresh - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving the freshness of bird eggs, particularly chicken eggs, and more specifically, using a coating agent containing glycerin monoacetomonofatty acid ester and/or glycerin monoacetodifatty acid ester as a main component. This invention relates to a method for preserving bird eggs by covering the eggshell.

As is well known, the factors that affect the freshness of chicken eggs are the number of days after laying and the temperature.

In the past, eggs called ``chicken'' were delivered to consumers within a day or two after being laid, but today, as egg production becomes larger, the production and consumption areas are becoming more remote. ,
By the time the eggs are in the hands of consumers after going through the distribution process of production, collection, transportation, etc., they are usually several days old after spawning.

In winter, when the temperature is low, many of these eggs are quite fresh, but from spring to autumn, from June to September, their freshness rapidly deteriorates, and within a few days after spawning, they become unsuitable for use as food. It becomes a matter of quality.

It has been clear that low-temperature storage is effective for preserving chicken eggs, but strictly speaking, this is only when storing liquid eggs in the form of frozen eggs, and if the eggs are kept in their shells, they will be stored at a large temperature. Not only does it require space, but even at low temperatures, carbon dioxide gas and moisture are emitted through the pores of the eggshell, resulting in a gradual loss of freshness.Moreover, mold is likely to form, so it is not an absolute method. However, it is hardly used at present.

Regarding preserving the freshness of chicken eggs, there has been a long-standing idea that the surface of the eggshell is coated with some kind of substance to suppress carbon dioxide and moisture that emit through the pores of the eggshell, thereby preserving the freshness of the egg. Liquid paraffin, silicone oil, vegetable oil,
Attempts have been made to increase the preservative effect by applying wax, emulsifiers, starch-based polymer substances, etc. alone or in combination, and some have been put into practical use.

However, all of the products listed here have advantages and disadvantages in terms of safety, hygiene, properties, economic efficiency, and effects, and do not necessarily satisfy all of them.

In view of the above-mentioned circumstances, the present inventors conducted intensive research to find a substance that is safe, inexpensive, and has excellent properties and effects as a coating material for bird eggs, especially chicken eggs. , glycerin monoacetomonofatty acid esters and glycerin monoacetodifatty acid esters, which have not been given particular attention so far, are not the so-called glycerin diacetomonofatty acid esters that have been published in the literature, etc., but are effective in preserving the freshness of bird eggs. The fatty acids are medium- to short-chain saturated fatty acids with 12 or less carbon atoms, and those made of unsaturated fatty acids with 8 to 22 carbon atoms are liquid at room temperature, whereas saturated fatty acids with 14 or more carbon atoms Although fatty acids have melting points, they found that they could be dissolved, dispersed, or emulsified in the liquid ester, liquid oil, or water to meet the purpose of the present application, and completed the present application.

The present invention has been made based on the above-mentioned knowledge, and by coating the entire surface of the eggshell of bird eggs, especially chicken eggs, with glycerin monoacetomonofatty acid ester and/or glycerin monoacetodifatty acid ester, it is possible to prevent Not only does it significantly reduce the weight loss of poultry eggs, but it also maintains the necessary freshness for edible eggs for more than a month even in seasons with high outside temperatures without the need for particularly low-temperature storage. This provides a very useful method for preserving the freshness of bird eggs.

In the present invention, it is preferably liquid at room temperature so that it is suitable for coating bird eggs, particularly chicken eggs.

Among glycerin monoacetomonofatty acid esters and glycerin monoacetodifatty acid esters, those that satisfy the above conditions are saturated fatty acids with 8 to 12 carbon atoms or saturated fatty acids with 8 to 22 carbon atoms when used alone consisting of a single constituent fatty acid. Although it is made of unsaturated fatty acids, even saturated fatty acids having 14 or more carbon atoms can exhibit the effect of preserving freshness if dissolved, dispersed, or emulsified in the above-mentioned liquid ester, liquid oil or fat, or water.

In addition to the above-mentioned single or mixed fatty acids, fatty acids that can be used in the present invention include animal and vegetable oils such as beef tallow, lard, soybean oil, corn oil, coconut oil, palm oil, and palm kernel oil, and hydrogenated oils thereof. Fatty acids obtained from such sources can be used.

The method for producing glycerin monoacetomonofatty acid ester and glycerin monoacetodifatty acid ester used in the present invention generally involves random transesterification of the above-mentioned natural animal and vegetable oils or their hydrogenated oils and triacetin using an appropriate catalyst. The obtained reaction product is subjected to fractional distillation using a suitable distillation apparatus, preferably a molecular distillation apparatus operated under high vacuum, to obtain main fractions of glycerin monoacetomonofatty acid ester and glycerin monoacetodifatty acid ester, respectively. It is produced by collecting the distillate fraction.

The coating method of the present invention with the coating material containing glycerin monoacetomonofatty acid ester and/or glycerin monoacetodifatty acid ester as a main component is as follows: 5. If the above-mentioned material is in liquid form, it may be used as it is; In some cases, it is used by dissolving, dispersing, or emulsifying it in the liquid ester, liquid oil, or water.

Specifically, methods include absorbing it into a sponge or cloth and wiping the entire surface of the bird's eggs with it, spraying it from above the conveyor where the eggs are lined up, or applying it with a brush from the top and bottom, left and right sides, and the method of applying the coating agent from the top and bottom, left and right. There are various methods such as immersing it in a tank and pulling it up, but any method is possible.

The amount applied per chicken egg is in the range of 0.005 to 0.2g, and it depends on the size of the chicken egg, but the appropriate amount is 0.005 to 0.2g.
．． 01~0.0. A small amount of about 1 liter is sufficient to maintain freshness.

After the entire surface of the eggshell is coated by the method of the present invention, the eggshell is sorted and packaged and transported to a place of consumption, or if necessary, it is stored as it is in S or at a low temperature.

Just by coating the surface of chicken eggs with a coating agent whose main component is about 0.005 to 0.02% of glycerin monoacetomonofatty acid ester and/or glycerin monoacetodifatty acid ester, storage temperature 20 At °C, egg weight loss can be maintained at less than 0.1 g in 28 days, and the Hau unit (egg is cracked on a flat plate to increase the height of the concentrated albumen) is used as an egg quality standard by the United States Department of Agriculture. This value is calculated by measuring the egg white height (egg white height) and correcting it by the egg weight, and becomes lower as the egg gets older.

In the United States, Hau units of 72 or higher are AA, 55 or higher are A, and those of A rating or higher are suitable for raw consumption.

In addition, 31 or above is B for processing, 31 or below is C and only one part is processed) can be maintained at 55 or above for 56 days.

Similarly, at a storage temperature of 30°C, egg weight loss can be kept below 0.3g in 21 days, and the Howe unit can be kept above 55, which is a significant benefit for both producers and consumers. It has the effect of preserving the freshness of chicken eggs.

Next, the present invention will be explained with reference to Examples.

Example (1) Egg weight of chicken eggs from the same chicken breed (285 days of donation): 63-69g
(L size) 100 fresh eggs laid the previous day were used in each test plot.

(2) Processing and storage method Liquid paraffin, vegetable oil (cottonseed oil), and glycerin diacetomonofatty acid ester are adhered to and coated on the surface of chicken eggs as a product of the present invention and a comparative example by a spraying method, and the eggs are air-dried at room temperature.

After drying, place every 10 pieces in a plastic bag and heat at 30°.
It was stored in a constant temperature chamber (relative humidity around 50%) at C.

The amount of adhesion to chicken eggs was 0.02 e/1 egg on average.

In addition, paste-like or solid-like products were dispersed in water and sprayed.

(3) Egg quality test 3. After storage at 0°C, sample 20 eggs from each test plot every week and break them. Measure egg weight, egg yolk disease, albumen height, and albumen pH, and measure egg weight reduction. , asked for the Howe unit.

(4) Test results The test results are shown in FIGS. 1 to 3.

FIG. 1 is a chart regarding egg weight loss (Durham), in which the horizontal axis shows the number of weeks of storage and the vertical axis shows the amount of egg weight loss (g).

A... Glycerin monoacetodilauric acid ester B... Glycerin monoacetomonooleic acid ester C... Liquid paraffin D... Cottonseed oil E... ...Glycerin diacetomonolaurate M...Untreated Figure 2 is a chart regarding egg yolk disease (,,), with the horizontal axis showing the number of storage weeks and the vertical axis showing the egg yolk disease (mm). be.

F...Glycerin monoacetochassis oil fatty acid ester G...Glycerin monoacetomonostearin.

Acid ester H...Glycerin diacetmonococonut oil fatty acid ester C, I), M...Figure 3, which is the same as Figure 1, is a diagram regarding Howe units, with the number of storage weeks on the horizontal axis, Each Howe unit is shown on the vertical axis.

J...Glycerin monoacetodipalm kernel oil fatty acid ester K...Glycerin monoacetomonobovine fatty acid ester L...Glycerin diacetomonostearate ester C, D, M... ...Same as Figure 1 (5) Discussion on results Looking at the results in Figures 1 to 3, it can be concluded that chicken eggs coated by the method of the present invention can be stored for 3 weeks at 30'℃. It turns out.

That is, the storage period is extended by 2 to 3 weeks compared to untreated eggs.

On the other hand, clear differences were observed in liquid paraffin, vegetable oil (cottonseed oil), and glycerin diaceto monofatty acid ester, which were used as comparative examples, and it was found that the method of the present invention is superior.

[Brief explanation of the drawing]

FIG. 1 is a chart showing egg weight reduction in the method of the present invention, comparative method, and control method, FIG. 2 is a chart showing egg yolk disease, and FIG. 3 is a chart showing Howe units. A, B, F, G, J, K...method of the present invention, C2
D, E, H2, L... Comparison method, M...
...Contrast method.

Claims (1)

[Claims] 1. A method for preserving the freshness of bird eggs, which comprises coating the eggs with a coating agent containing glycerin monoacetomonofatty acid ester and/or glycerin monoacetodifatty acid ester as a main component.