KR101123084B1 - Method for sterilization and packing fresh egg for long term preservation - Google Patents

Abstract

The present invention can prolong the quality guarantee period by sterilizing Salmonella, Avian Influenza virus and other food poisoning bacteria while maintaining the quality and physical properties of fresh raw eggs, and the fresh eggs which can prevent secondary pollution occurring during distribution. It relates to a sterilization and packaging method for long-term storage, the step of washing and sterilizing eggs for 20 to 25 minutes at 50 ~ 55 ℃ washing water (step 1); Heat sterilizing the washed and sterilized eggs with sterilized water at 56 to 58 ° C. for 30 to 35 minutes (step 2); Draining the sterilized water and drying the heat sterilized egg (step 3); Injecting sterilizing gas into the dried egg for 20 to 30 minutes (step 4); Vacuum degassing the egg into which the sterilizing gas is introduced (step 5); And coating or gas-substituted packaging of the vacuum degassed egg (step 6). If it is made, the quality of raw eggs is sterilized at 58 ° C. or lower using an advanced oxidation process (AOP) sterilization method. It is able to completely sterilize Salmonella, Avian Flu and harmful microorganisms while maintaining its properties and properties, which can prolong the quality preservation period. There is an effect that can prevent the secondary pollution occurs.

Description

Sterilization and packing method for long term preservation of fresh eggs {Method for sterilization and packing fresh egg for long term preservation}

The present invention relates to a sterilization and packaging method for long-term preservation of fresh eggs, and more particularly to sterilizing Salmonella, Avian Influenza virus and other food poisoning bacteria while maintaining the quality and physical properties of fresh raw eggs, to extend the quality guarantee period. The present invention relates to a sterilization and packaging method for long-term preservation of fresh eggs that can prevent secondary contamination occurring during distribution.

Eggs are an excellent source of high quality protein, vitamins and minerals, and have long been consumed as a major decay in our daily lives. However, the quality of the egg is relatively unstable and may cause various problems such as weight loss, internal quality degradation, and microbial contamination.

Transfer of carbon dioxide and water through eggshells during storage results in poor egg white and egg yolk quality and weight loss. Some microorganisms can penetrate inside eggs and contaminate their contents.

In order to solve the above problems, Korean Patent Registration No. 10-0408166 (2003.12.01.) In sterilizing Salmonella inhabiting eggs in egg state, for 4.56 ~ 194 minutes at a temperature of 54 ~ 59.5 ℃ Disclosed is a method of sterilizing eggs in a eggshell state using heating means.

In order to sterilize Salmonella, it is effective to increase the sterilization temperature, but egg whites start to solidify at 58 ℃, and egg yolks start to coagulate at 65 ℃. There is a problem that the physical properties change.

In addition, Salmonella is killed by heating for 30 minutes at a temperature of 62 ~ 65 ℃, there is a problem that can not be sufficiently sterilized at the temperature of 54 ~ 59.5 ℃ of the patent.

The present inventors, in order to solve the above problems, while heating at a temperature below 58 ℃ using an advanced oxidation process (AOP) sterilization method, while not only Salmonella bacteria but also avian influenza virus and other food poisoning bacteria The present invention was completed by finding a method that can be sterilized.

KR, 10-0408166, (registration number), December 1, 2003.

An object of the present invention is to sterilize Salmonella, avian influenza virus and other food poisoning bacteria while maintaining the quality and physical properties of fresh raw eggs, and to extend the quality guarantee period, and to prevent secondary pollution occurring during distribution. It is to provide a sterilization and packaging method for long-term storage of eggs.

In order to achieve the above object, the present invention provides the following means.

The present invention is the step of washing and sterilizing eggs for 20 to 25 minutes at 50 ~ 55 ℃ washing water (step 1); Heat sterilizing the washed and sterilized eggs with sterilized water at 56 to 58 ° C. for 30 to 35 minutes (step 2); Draining the sterilized water and drying the heat sterilized egg (step 3); Injecting sterilizing gas into the dried egg for 20 to 30 minutes (step 4); Vacuum degassing the egg into which the sterilizing gas is introduced (step 5); And coating or gas-substituted packaging the vacuum degassed eggs (step 6); It provides a sterilization and packaging method for long-term preservation of fresh eggs comprising a.

In the step 1, the washing water is characterized in that the water treated by the advanced oxidation method (AOP).

In the step 2, the sterilized water is characterized in that the water treated by the advanced oxidation method (AOP).

In the step 4, the sterilizing gas is characterized in that the gas (OH radical) treated by advanced oxidation (AOP).

Sterilization and packaging method for long-term preservation of fresh eggs according to the present invention by using the advanced oxidation process (AOP; sterilization method) to sterilize at 58 ℃ or less while maintaining the quality and physical properties of raw eggs Salmonella, It is possible to completely sterilize avian influenza and harmful microorganisms, thereby extending the quality preservation period.

In addition, the present invention has the effect of preventing the secondary pollution that occurs during the distribution of the sterilized egg by the skin coating or gas replacement packaging.

1 is a flow chart of the sterilization and packaging method for long-term preservation of fresh eggs according to the present invention.

Hereinafter, the present invention will be described in detail.

Salmonella bacteria in eggs are killed when they are sterilized for 30 minutes at 62 ~ 65 ℃, and virus fungi, including avian influenza, are mostly sterilized after heating at 70 ℃ for more than 30 minutes.

However, since egg whites start to solidify at 58 ° C., and egg yolks start to solidify at 65 ° C., there is a problem that physical properties of raw eggs change when the sterilization temperature is higher than 58 ° C.

In the present invention, by using the advanced oxidation process (AOP) sterilization method to sterilize at 58 ℃ or less while maintaining the quality and physical properties of raw eggs, while being able to completely sterilize Salmonella, bird flu bacteria and harmful microorganisms It is characteristic.

In addition, the present invention provides a packaging method that can prevent secondary contamination occurring during distribution.

First, with reference to Figure 1, the sterilization and packaging method for long-term preservation of fresh eggs according to the present invention will be described.

Sterilization and packaging method for long-term preservation of fresh eggs of the present invention,

Washing and sterilizing the eggs for 20 to 25 minutes at 50 to 55 ° C. with washing water (step 1);

Heat sterilizing the washed and sterilized eggs with sterilized water at 56 to 58 ° C. for 30 to 35 minutes (step 2);

Draining the sterilized water and drying the heat sterilized egg (step 3)

Injecting sterilizing gas into the dried egg for 20 to 30 minutes (step 4);

Vacuum degassing the egg into which the sterilizing gas is introduced (step 5); And

Coating or degassing the vacuum degassed egg (step 6);

It is made, including.

In step 1, the egg refers to a fresh egg with an eggshell (eggshell, shell). Step 1 is a step of washing and sterilizing the eggs for 20 to 25 minutes at 50 ~ 55 ℃ washing water. In the present invention, the washing water is characterized by using water treated with an advanced oxidation process (AOP). The advanced oxidation process (AOP) generates a large amount of hydroxyl (OH radical, hydroxyl radical) in the process of generating photovoltaic by combining with oxygen in the air by simultaneously generating 253.7nm of ultraviolet wavelength and 184.9nm of ozone generating wavelength in the discharge lamp Means a method of producing and oxidizing, and sterilizing by oxidizing the OH radicals generated by the AOP discharge lamp. The method of washing eggs with water treated with the advanced oxidation method (AOP) is not particularly limited, but it is preferable to immerse the eggs in water treated with the advanced oxidation method (AOP) and wash them while generating microbubbles with a microbubble device. . Due to the washing sterilization, not only the foreign substances on the egg eggshell surface can be washed, but also the germs on the egg eggshell surface can be sterilized.

In step 2, it is preferable to heat sterilize the washed and sterilized eggs for 30 to 35 minutes at 56 ~ 58 ℃ with water treated by Advanced Oxidation (AOP). In the present invention, since the sterilization effect and the heat sterilization effect by the oxidation action of the OH radicals generated by the AOP discharge lamp can be simultaneously exhibited, it is possible to sterilize at 58 ° C. or less using water treated by the Advanced Oxidation Method (AOP) while maintaining the inside of the egg. It is characterized by the ability to kill Salmonella, Avian Influenza and other food poisoning bacteria. If the eggs are sterilized in water treated with an advanced oxidation method (AOP) of less than 56 ℃, the sterilization time is long, and when sterilized in water treated with an advanced oxidation method (AOP) of more than 58 ℃, the egg whites solidify There is a problem done. The sterilization time of 30 to 35 minutes means the actual time required for sterilization after reaching the target temperature. If the sterilization is less than 30 minutes, there is a problem that does not sufficiently sterilize, even if more than 35 minutes there is no additional sterilization effect. In order to prevent breakage of the eggshell during the sterilization process, the temperature difference between the water and eggshell treated by the advanced oxidation method (AOP) is preferably within 20 ° C. In the present invention, by washing the egg for 20 to 25 minutes with water of 50 ~ 55 ℃, since the temperature of the egg after washing, there is an advantage that it can omit the step of preheating the egg to prevent breakage of eggshell.

Step 3 is a step of drying the heat sterilized eggs with hot air after draining the sterilized water used for the sterilization.

Step 4 is a step of injecting sterilizing gas into the dried egg for 20-30 minutes. The dried eggs are put in a tank, and the sterilization gas is put in a vacuum state and continuously pressurized, and the sterilizing gas is added to the inside of the eggs for sterilization. The sterilizing gas is preferably gas (OH radical) treated by advanced oxidation method (AOP). The gas (OH radical) treated by the advanced oxidation method (AOP) is sterilized in the heat sterilization step (step 2) inside the egg to sterilize the remaining bacteria.

Step 5 is a step of degassing the egg into which the sterilizing gas (OH radical) is put in a vacuum for 15 to 20 minutes, and removing the sterilizing gas (OH radical) used to sterilize the remaining bacteria from the inside of the egg. to be.

In step 6, the vacuum degassed egg is coated or gas-substituted to prevent secondary contamination. Eggs have a cuticle on the eggshell surface to block external pathogens, which are vulnerable to the invasion of bacteria because the cuticle is dislodged from the eggshell during sterilization. Therefore, it is preferable to apply a coating or a gas substitution packaging to prevent secondary infection. The coating may be coated with a coating of any one of mineral oil, vegetable oil or shellac to block the micro pores present in the cuticle, it is preferable to coat with shellac, 95 5% to 10% by weight of shellac in ethanol can be coated by dipping or spraying. The shellac is widely used in FDA-approved materials to the pharmaceutical, confectionery, fruit coatings (The US Food and Drug Administration) as a natural resin harmless to humans worldwide. The modified atmosphere packaging of inert gas CO ₂ Or N ₂ It is preferable to substitute packaging for 20 to 25 minutes by mixing with any one of the gases. CO ₂ which is an inert gas having a purity of 99% or more by using a high barrier packaging film Or N ₂ Any one of the gases can be 50-90% substituted packaging.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

Ten fresh eggs were selected. Water treated by Advanced Oxidation (AOP) was heated to 50 ° C. and filled in a bath. The eggs were immersed and microbubbles were generated by a microbubble apparatus, and washed and sterilized for 20 minutes.

Comparative Example 1

Ten fresh eggs were selected. Room temperature water was filled in the bath, the eggs were immersed and washed for 20 minutes.

Experimental Example 1

In order to identify the bacteria in the epidermis of the egg shell (shell) of the egg of Example 1 and the egg of Comparative Example 1, the contamination degree of the microorganism (residual bacterial count) was measured using a Petri film for general bacterial test and the value was measured. The average is shown in Table 1.

Processing time Example 1 (CFU / mL) Comparative Example 1 (CFU / mL) Before treatment 10 ⁷ 10 ⁷ After 5 minutes 10 ³ 10 ⁵ 10 minutes later 0 10 ³ After 20 minutes 0 0

According to Table 1, the egg treated by the advanced oxidation method (AOP) of Example 1 was heated and washed and sterilized by heating at 50 ° C., compared to the egg washed with ordinary water at room temperature of Comparative Example 1, the number of bacteria on the surface of the egg was remarkable. You can see it shrinks.

Ten 60 g brown eggs stored at room temperature were selected, and the egg white had a pH of 8. Salmonella Enteritidis, vibrio (viibrio parahaemolyticus) and Bacillus (b. Cere) were infused into the egg and yolk at 100,000 CFU / ml. Water treated with Advanced Oxidation (AOP) was heated to 57 ° C. to sterilize the eggs for 30 minutes.

Experimental Example 2

The eggs of Example 2 were sampled for 5 minutes, 15 minutes, and 30 minutes of treatment time, cooled to room temperature in a sterile box, and then the eggs were broken to mix the shells and the contents with the same bacteria, salmonella and virus. After inoculating the petri film for incubation at 37 ℃ for 24 hours to confirm the sterilization level and physical property changes, it is shown in Table 2.

Test Items
Result (CFU / mL) Early 5 minutes later 15 minutes later 30 minutes later Salmonella
(s. typhimurium) 6.4 × 10 ⁵ 4.1 × 10 Not detected Not detected vibrio
(viibrio
parahaemolyticus) 1.4 × 10 ⁵ 2.0 × 10 Not detected Not detected Bacillus
(b. cere) 5.8 × 10 ⁵ 5.8 × 10 Not detected Not detected Property change - No change No change No change

Table 2 shows that Salmonella, Vibrio and Bacillus bacteria were not detected after 15 minutes when the eggs were sterilized with water treated by AOP at 57 ° C, and the physical properties of the eggs did not change. It can be seen that.

60-70 g of brown eggs were selected. The water treated by Advanced Oxidation (AOP) was heated to 50 ° C., the eggs were immersed and microbubbles were generated by a microbubble apparatus and washed and sterilized for 20 minutes. The washed eggs were sterilized for 30 minutes with water treated with 57 ° C. Advanced Oxidation (AOP).

Comparative Example 2

60-70 g of brown eggs were selected. The eggs were washed with water but not sterilized.

[Experimental Example 3]

The sterilized eggs of Example 3 and the normal eggs of Comparative Example 2 were stored at 5 ℃ and 25 ℃. In order to confirm the change in the condition of egg white according to the storage conditions and the number of days passed, the Haugh Unit was measured and shown in Table 3. Haugh unit measurement was performed using an electronic automatic measuring machine (EGG Multi Tester: EMT-5200, Robotmation Co., Ltd, Japan).

Retention days 10 days 20 days 30 days 40 days 50 days 60 days Example 3
Sterilized Egg: 5 ℃ 82 80 78 76 74 67 Comparative Example 2
Normal Egg: 5 ℃ 82 78 76 74 72 64 Example 3
Sterilized Egg: 25 ℃ 82 78 76 73 71 62 Comparative Example 2
Normal Egg: 25 ℃ 80 62 52 43 38 26 Quality Criteria AA: Above 72, A: 60 ~ 72 B: Below 60

According to Table 3, the 5 ℃ refrigerated sterilized eggs of Example 3, it can be seen that the Haugh Unit (Haugh Unit) is about 5% better when stored for 60 days compared to 5 ℃ refrigerated eggs of Comparative Example 2. .

In addition, it can be seen that the sterilized egg stored at 25 ° C. at room temperature of Example 3 is significantly superior to the Haugh Unit when stored for 60 days compared to the normal egg stored at 25 ° C. at room temperature of Comparative Example 2.

In the Haugh Unit evaluation, eggs sterilized with water treated with AOP at 57 ° C improve the quality of egg whites, which gives them a high quality grade and increases the selling price. There is this.

[Experimental Example 4]

The sterilized eggs of Example 3 and the normal eggs of Comparative Example 2 were stored at 5 ℃ and 25 ℃. In order to confirm the change in the state of egg yolk according to the storage conditions and the number of days passed by distribution, yolk height was measured and shown in Table 4.

Retention days 10 days 20 days 30 days 40 days 50 days 60 days Example 3
Sterilized Egg: 5 ℃ 7.3 6.6 6.0 5.6 5.4 4.5 Comparative Example 2
Normal Egg: 5 ℃ 7.2 5.7 5.6 5.1 4.5 3.8 Example 3
Sterilized Egg: 25 ℃ 7.2 5.9 5.8 5.3 4.6 3.9 Comparative Example 2
Normal Egg: 25 ℃ 7.0 5.4 4.4 3.7 3.2 2.1 Unit: mm

According to Table 4, it can be seen that the 5 ℃ refrigerated sterilized eggs of Example 3, yoke height (Yolk Height) value is higher than the 5 ℃ refrigerated eggs of Comparative Example 2, 25 of Example 3 It can be seen that the sterilized egg stored at room temperature at room temperature has a higher yoke height (Yolk Height) value than the normal egg stored at 25 ° C at room temperature of Comparative Example 2.

In addition, it can be seen that the sterilized egg stored at 25 ° C. at room temperature of Example 3 has a higher Yoke Height value than the normal egg stored at 5 ° C. in refrigeration.

Looking at the York Height evaluation, it can be seen that the eggs sterilized with water treated by AOP at 57 ° C. have an effect of improving the quality of the egg yolk.

[Experimental Example 5]

The sterilized eggs of Example 3 and the normal eggs of Comparative Example 2 were stored at 5 ℃ and 25 ℃. Changes in weight loss according to storage conditions and the number of days passed are shown in Table 5.

Retention days 10 days 20 days 30 days 40 days 50 days 60 days Example 3
Sterilized Egg: 5 ℃ 0.2 0.3 0.4 0.5 1.0 2.3 Comparative Example 2
Normal Egg: 5 ℃ 0.3 0.5 0.7 1.1 1.3 2.5 Example 3
Sterilized Egg: 25 ℃ 0.3 0.6 0.6 0.8 1.2 2.4 Comparative Example 2
Normal Egg: 25 ℃ 0.8 1.9 3.0 5.2 8.0 15.0 unit : %

According to Table 5, the 5 ℃ refrigerated sterilized eggs of Example 3, it can be seen that the weight reduction phenomenon is less than the 5 ℃ refrigerated eggs of Comparative Example 2.

In addition, it can be seen that the sterilized egg stored at 25 ° C. at room temperature of Example 3 has an excellent weight reduction improvement effect compared to the normal egg stored at 25 ° C. at room temperature of Comparative Example 2.

60-70 g of brown eggs were selected. The water treated by Advanced Oxidation (AOP) was heated to 50 ° C., the eggs were immersed and microbubbles were generated by a microbubble apparatus and washed and sterilized for 20 minutes. The washed eggs were sterilized for 30 minutes with water treated with 56 ° C. Advanced Oxidation (AOP). The water used for sterilization was drained and the sterilized eggs were hot air dried. The egg was placed in a tank and gas (OH radical) treated with advanced oxidation (AOP) in a vacuum state was added for 20 minutes, and pressurized to 40 PSI to allow the OH radical to be introduced into the sterilized egg. Sterilizing gas (OH radical) was degassed from the inside of the egg for 15 minutes in a vacuum. The eggs were packed with CO ₂ gas in a vacuum plastic pouch.

Comparative Example 3

60-70 g of brown eggs were selected. The eggs were washed with water but were not sterilized or sealed.

Experimental Example 6

The eggs of Example 4 and the eggs of Comparative Example 3 were stored in an incubator maintained at 25 ° C. and the change in freshness was measured by Haugh Unit for 30 days at intervals of 2 to 3 days, and the results are shown in Table 6 below.

Elapsed date 0 3 5 7 10 12 15 17 20 22 25 27 30 Example 4 96 90 88 88 88 86 83 82 82 82 81 80 80 Comparative Example 3 96 73 73 70 63 62 60 58 52 50 50 49 48 Quality Criteria AA: Above 72, A: 60 ~ 72 B: Below 60

According to Table 6, the eggs of Comparative Example 3 increased from the third day of storage, and out of Haugh Unit 65, which is a fresh limit on the 10th day, whereas the eggs of Example 4 were very fresh even after 30 days. It can be seen that while maintaining the numerical value, a significant difference from the egg of Comparative Example 3.

Experimental Example 7

The egg of Example 4 and the egg of Comparative Example 3 were stored in an incubator maintained at 25 ° C. and the yolk defective rate was measured for 30 days at intervals of 2 to 3 days, and the results are shown in Table 7. The egg yolk defect rate measured the ratio whose egg yolk coefficient (the height of egg yolk / diameter of egg yolk) is 0.36 or less.

Elapsed date 0 3 5 7 10 12 15 17 20 22 25 27 30 Example 4 0 0 0 0 0 8 10 19 20 21 23 25 35 Comparative Example 3 0 0 19 40 95 100 100 100 100 100 100 100 100 unit : %

According to Table 7, the egg of Comparative Example 3 reached 40% on the 7th day and 95% on the 10th day, and the height of egg yolk decreased very rapidly, whereas the freshness of the egg of Example 4 was 40% even on 30 days. Since it does not reach, it can be seen that the egg and the difference of the comparative example 3 is marked.

Claims (4)

Washing and sterilizing the eggs for 20 to 25 minutes at 50 to 55 ° C. with washing water (step 1);
Heat sterilizing the washed and sterilized eggs with sterilized water at 56 to 58 ° C. for 30 to 35 minutes (step 2);
Draining the sterilized water and drying the heat sterilized egg (step 3);
Injecting sterilizing gas into the dried egg for 20 to 30 minutes (step 4);
Vacuum degassing the egg into which the sterilizing gas is introduced (step 5); And
Coating or degassing the vacuum degassed egg (step 6);
Including,
In the step 1, the washing water is water treated by advanced oxidation method (AOP),
In step 2, the sterilized water is water treated by advanced oxidation method (AOP),
In step 4, the sterilization gas is a sterilization and packaging method for long-term preservation of fresh eggs, characterized in that the gas treated by advanced oxidation (AOP). delete delete delete

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