JPS58298B2 - How to preserve bird eggs - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for preserving bird eggs, particularly chicken eggs.

Chicken eggs have been popular as a highly nutritious food since ancient times, and their consumption is extremely large.

Therefore, the current situation is that production and distribution processes such as egg production, collection, and transportation have been consolidated on a large scale.

On the other hand, the production of chicken eggs tends to fluctuate seasonally, with the amount of eggs being significantly higher from March to May, and significantly lower in the summer months from June to September.

Therefore, in order to ship economically stable fresh eggs to the market, it is necessary to maintain the freshness of eggs and to store eggs for a certain period of time.

Currently, refrigeration is considered to be the most preferable method for storing and preserving chicken eggs, and is widely used. However, with this method, water in the eggs is lost during storage, and the weight of the eggs decreases due to the release of carbon dioxide.

In order to solve this problem, various waxes, emulsifiers, edible polymer films, water glass, etc. are used alone or in combination.
A method has been proposed to increase the preservation effect.

However, these methods are insufficient as an economical coating agent that maintains the respiration of bird eggs, especially chicken eggs, to an appropriate degree, prevents loss of weight during storage, and enhances the preservation effect.

On the other hand, when holding eggs, mold and bacteria often occur on the surface of the eggshell, especially in humid places, regardless of whether the egg is coated or not, which only reduces its commercial value. It is well known that if the egg goes further, it can penetrate into the eggshell and cause rot (ex.
Journal of the Japanese Poultry Society 8, 168 (1971)).

Therefore, if eggs can be kept fresh and at the same time have antifungal and antibacterial effects, the coating effect can be further improved.

The present inventors have focused on this point, and as a result of repeated research, have completed a bird egg coating agent suitable for the purpose by using acetylated monoglyceride in combination with a fatty acid monoglyceride having 6 to 12 carbon atoms.

The present invention uses an acetylated monoglyceride in which 85% or more of the residual hydroxyl groups of a glycerin fatty acid monoester are acetylated and a fatty acid monoglyceride having 6 to 12 carbon atoms.
By attaching the coating to the surface of bird eggs, it not only properly adjusts and maintains the respiration of bird eggs and significantly reduces the loss of weight of bird eggs during storage, but also reduces the quality of bird eggs even in seasons with high outside temperatures. This was done after discovering that it can be stored for a long period of time without causing mold or bacteria.

By this method, the purpose of storing bird eggs can be fully achieved both economically and from the viewpoint of food hygiene.

The acetylated monoglycerides used in the present invention are linear saturated or unsaturated fatty acids having 8 to 22 carbon atoms, single or mixed fatty acids, animal and vegetable oils and fats, such as beef tallow, lard, fish oil, coconut oil, palm oil, soybean oil, etc. It refers to an acetylated monoglyceride in which 85% or more of the residual hydroxyl groups of the glycerin fatty acid monoester obtained by reacting these hydrogenated oils with glycerin as raw materials are acetylated.

Among the acetylated monoglycerides suitable for the purpose of the present invention, acetylated monoglycerides composed of linear saturated fatty acids having 8 to 14 carbon atoms and linear unsaturated fatty acids having 8 to 22 carbon atoms are both liquid-like. When used to coat bird eggs, it is particularly preferred since it can be directly applied by spraying or dipping.

On the other hand, fatty acid monoglycerides having 6 to 12 carbon atoms and used in combination with acetylated monoglycerides are fatty acids having 8 to 12 carbon atoms such as caproic acid, caprylic acid, capric acid, and lauric acid alone or in combination, or coconut oil and palm kernel oil. It refers to a glycerin fatty acid monoester obtained by reacting oils and fats containing 12 or hydrogenated oil thereof with glycerin as a raw material.

Among the glycerin fatty acid monoesters suitable for the purpose of the present invention, those that are particularly effective are saturated fatty acid monoglycerides having 8 to 12 carbon atoms, which are semi-solid to solid, but can be mixed with acetylated monoglycerides in any ratio depending on the ratio. Since it exhibits a liquid or paste form, it has favorable properties when used for coating bird eggs, similar to the above-mentioned acetylated monoglyceride.

Note that even if a small amount of fatty acid diglyceride is mixed in the fatty acid monoglyceride of the present invention, the effects of the present invention are not impaired.

In addition to the above, acetylated monoglycerides and fatty acid monoglycerides having 6 to 12 carbon atoms can be dissolved and dispersed in a suitable dispersion medium (for example, ethyl alcohol, propylene glycol, etc.) and used in a diluted state.

It is effective if the ratio of fatty acid monoglyceride having 6 to 12 carbon atoms to acetylated monoglyceride is 5% or more by weight, but from economical and other practical aspects, it is effective.
The degree is the upper limit.

The amount of acetylated monoglyceride and fatty acid monoglyceride having 6 to 12 carbon atoms to be coated on the surface of a bird's egg may be adjusted as appropriate depending on the size of the bird's egg, the desired effect, etc.; Approximately 0.05 to 0.2 per piece
It is appropriate to apply an adhesion coating in the range of 0 grams.

According to the present invention, by simply coating the egg surface with about 0.1 part of acetylated monoglyceride and fatty acid monoglyceride having 6 to 12 carbon atoms per egg, storage temperature 20
℃ and humidity of 60 to 90%, egg weight loss can be maintained at 1% or less in 20 days.

In addition, with the same amount of adhesion, we measured the Howe unit (height of thick albumen by breaking eggs on a flat plate), which is used as an egg quality standard by the United States Department of Agriculture, and corrected this by egg weight. This is the calculated value, and the older the egg, the lower it becomes.

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 more is B for processing, 31 or less is C and only one part is processed) can be maintained at 55 or more for 20 days.

Furthermore, under the same conditions, the growth of mold and bacteria can be completely prevented.

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

Example (1) Test Chicken Eggs 200 fresh chicken eggs of the same breed and weight ranging from 55 to 65 grams were tested in each test section.

(2) Treatment and storage method Liquid paraffin for the products of the present invention and for comparative examples is coated on the surface of chicken eggs by a spraying method, and the eggs are air-dried at room temperature.

After drying, put each in a pack and keep it at a temperature of 20℃ and a humidity of 60℃.
It was stored in a constant temperature and humidity chamber at ~90%.

The amount of coating adhered to chicken eggs was about 0.1% by weight.

(3) Egg quality inspection After storage, 20 eggs were sampled from each test plot every week, and after observing the presence or absence of mold growth, the eggs were broken and the egg weight, yolk height, yolk medium, and albumen height were measured. Heavy loss, Haugh units, yolk coefficient (value obtained by dividing the yolk height by the yolk, 0.36 for fresh eggs)
~0.44 (the higher the value, the better the freshness) was calculated and expressed as an average value.

The mold growth test was carried out after storage for up to 8 weeks.

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

(5) Consideration of Results Looking at the results in Tables 1 to 4, it was found that eggs coated by the method of the present invention can be stored for one month at 20° C. and humidity of 60 to 90%.

In other words, compared to unprocessed chicken eggs, the shelf life can be extended by about 3 weeks,
The growth of mold could be prevented for 2 to 4 weeks or more.

On the other hand, when using liquid paraffin as a comparative example, there was almost no difference between egg weight loss and the present invention, but clear differences were observed in Howe unit, egg yolk coefficient, and mold growth, making it clear that the method of the present invention was effective. Excellent.

Furthermore, the acetylated monoglycerides used in Comparative Examples showed almost no difference from the present invention in terms of egg weight loss, Howe unit, and egg yolk coefficient, but there was a clear difference in mold growth, indicating that the present invention was superior. It turns out that there is.

Claims (1)

[Claims] 1 The residual hydroxyl group of glycerin fatty acid monoester is 85
A method for preserving bird eggs, which comprises coating the bird eggs with an acetylated monoglyceride that has been acetylated by at least 50% and a fatty acid monoglyceride having 6 to 12 carbon atoms.