RU2541391C1 - Method for preparation of raw egg for consumption (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: according to the method, raw eggs are washed, disinfected, placed onto a transporter and subjected to freeze-quenching. Frozen eggs are subjected to hot water impact during passing through the grate device where they are subjected to dynamic impact stress till complete shelling. According to one version, shelled eggs are frozen and used as raw materials. According to other versions, eggs are glazed with subsequent freezing or subjected to sublimation drying.

EFFECT: shelled eggs usage in food industry.

17 cl

Description

The proposed method for the preparation of raw eggs can be used in the food industry as a ready-to-eat product, and as a raw material for confectionery and other food production.

Option 1

The prior art invention is known "Disinfected, surface-treated eggs and method for their production", patent RU 2303876, publ. 08/10/2007, WO 02/080689 dated 10/17/2002, IPC АВВ 5/06, which provides for the disinfection of eggs and their coating after disinfection with a protective layer. However, after disinfection, the protective layer is applied directly to the eggshell and the layer is formed by applying an aqueous solution of starch to the egg. The invention allows eggs to be stored for longer and to avoid infection by dangerous microorganisms, however, it cannot be used subsequently as a product ready for use or ready without preliminary cleaning from shells and working out as additives to confectionery and other products.

The invention is known "Method of preparing a ready-to-eat serving of food", patent RU 2162640, publ. 02/10/2001, IPC A23B 4/06, A23L 3/36, in which a portion of any product is frozen to a temperature of at least -15 ° C, and the sauce is frozen on its surface. The sauce is either sprayed onto a frozen portion of a piece, or these layers are prepared by dipping a frozen portion of a piece. The method poses the problem of using any peeled and prepared product, but does not solve the problem of cleaning the product from the shell.

Known confectionery product according to patent RU 78634, publ. 12/10/2008, IPC A23G 3/00, in which an egg shell is imitated from, for example, chocolate with a cavity inside, or it is provided with a second shell made of solid baked edible material. However, this product does not set the task of using a natural product (eggs) obtained from laying hens, which requires mandatory processing before using it as a ready-to-eat product, which includes eggs.

Closest to the proposed method is the invention "Confectionery", patent RU 55544, publ. 08/27/2006, IPC A23G 3/00, in which the body of the product is covered with glaze, while the body can be a hollow, whole egg shell, the glaze can be multilayer, and a whole egg (containing protein and yolk) can be used. However, this product does not solve the problem of peeling eggs, which significantly reduces the consumer properties of the product. Typically, this product uses the shell of a chicken, or quail, or goose, or ostrich egg and obtain the product by glazing the shell of a whole egg. It is indicated that the internal contents of the egg are preferably removed.

In all known food products or methods for processing eggs, they are not peeled, but are either broken and used as an ingredient in the recipe, or they are used in their entirety as a form or base for glaze. Such egg preparation methods do not take into account the urgent need of the food industry for a well-prepared natural egg product for their recipes.

An inventive task is to provide the producer with eggs that are already peeled and ready for consumption. In the case of small eggs, for example, quail eggs, the problem of cleaning them from the shell on an industrial scale is very acute. In any case, in industrial production, when the number of eggs used on the conveyor is large, this task becomes difficult and economically unprofitable. Therefore, usually the food manufacturer prefers to use either various denatured products, in which there are many artificial additives, or egg powder, which also contains egg flavorings, as well as egg melange, which cannot give the necessary natural taste and quality of food products. In addition, the use of egg melange significantly increases the cost of the technological process and products as a whole, and we make the probability of infection of such a product with microorganisms is very high. This is due to the fact that melange is obtained from the battle at poultry farms, i.e. from eggs that have not yet been disinfected. As a result, the risk of infection of such a product with microorganisms such as salmonella is significantly increased without subsequent heat treatment, such as in mayonnaise. All methods of disinfection of eggs and their subsequent processing for further storage do not allow to simplify the technological process of their processing, nor do they allow to obtain an egg ready for use that would retain the shape of an egg, but would be peeled. The use of various chemicals to dissolve the shell again significantly spoils the egg product, and also introduces various chemical additives into the product that reduce its quality.

It is important for the consumer to obtain such a final, ready-to-eat product that would not require complex heat or other processing and would be suitable for food either immediately or after a short stay in a warm room, or would allow the use of devices that are simple to use in everyday life, for example, microwave oven.

Thus, the technical result in the proposed method is to obtain a ready-to-eat product consisting of a natural egg without shell. In this case, the egg can be of different sizes, for example, chicken, quail, goose, ostrich, but already peeled.

At the same time, the technological process is significantly simplified and cheapened on the scale of industrial production, such an egg can be used as an appetizer if it is covered, for example, with glaze from cheese, fish, or meat, or vegetable paste. Also, such a product can be used as a confectionery product, if it is covered with a sweet glaze, for example, from chocolate, yogurt and any other glaze.

For example, sweets that are useful for diathesists, people with a disease of the gastrointestinal tract, and also for children, are very useful and tasty if they are made from eggs processed in this way. For example, quail eggs or chicken eggs, which are coated with glaze, are a kind of goodies or snacks that can be eaten without additional heat treatment. The use of such a product is simple and, in addition, allows it to be used, for example, as sweets. At the same time, all the useful properties of a raw egg remain, but there is no risk of infection by microorganisms, for example, salmonella. In addition, achieved the technical result of a significant simplification and cheapening of the preparation of eggs on an industrial scale.

This technical result is achieved as a result of the fact that when processing a raw egg get an egg without shell in an edible shell. For this, the raw egg is placed on the conveyor, washed and disinfected, then the raw egg is subjected to shock freezing, which consists, for example, of freezing for at least 30 minutes by blowing air with a temperature of at least minus 18 degrees C, after which the frozen egg is lowered (subjected to ) into hot water with a water temperature of at least 80 degrees C and withstand no more than 0.25 min while passing eggs through a screening device, where the eggs are subjected to dynamic shock loading until they are completely unclotted. Moreover, depending on the type of egg, the impact on it does not exceed 0.5 kg / cm. Freezing reduces the strength of the shell by an order of magnitude. Then repeat freezing at a temperature of at least 1 and not more than 40 degrees C for at least 1 minute, cover with glaze, for example, sour cream consistency at a temperature of +5 to 60 degrees C, followed by freezing for storage at a temperature of from 1 degree C to 40 city C and before use, thaw and consume as a finished product.

Thus, with large volumes of production, the whole process can be mechanized, to obtain products of the highest quality without losing its useful properties, as well as to obtain a new product that will expand the range of both confectionery and food products for consumption, for example, snacks.

The process is as follows. The prepared and disinfected egg is placed on the conveyor in one rad, or in perforated packages, then subjected to shock freezing by blowing with cold air, after which, due to a sharp change in temperature, the egg is mechanically cleaned by impacting the egg. Since the frozen shell becomes fragile, it easily crackes and separates from the egg, and when exposed to a stream of hot water flowing under pressure, the shell is removed from the eggs. Moreover, with short-term exposure to hot water, the properties of the egg do not change, because Brewing of protein does not occur, and only thawing of the upper layer of the egg occurs. Hot water can be supplied by jets under pressure to a conveyor, which is equipped, for example, with a mechanical screen. The efforts required from the dynamic effect on the eggs depend on the strength of the shell, the dynamic load, for example, can be from 0.05 to 0.5 m / s. The force in conjunction with dynamic loading (from shaking eggs) depends on the equipment used. For example, you can use a mechanical vibrating screen model 2YZS1237 or hydraulic model PFS1210 brand RTFID or the use of a scrubber. When moving eggs along the conveyor for more effective cleaning and removal of the shell, a conveyor with a screen is also used, which ensures the revolution (movement) of eggs with small amplitudes.

Exposure to hot water or hot air should not lead to protein brewing, therefore, its effect is carried out briefly, and also at a temperature not exceeding 80 degrees C. Thus, jets of hot water perform two functions simultaneously - creating a temperature difference on the surface of the egg, as well as removing shells from the mass of eggs. The eggs on the conveyor can be laid out similarly to the layout for deep freezing, i.e. or in rows where there is some distance between the eggs, which allows faster and better to obtain initially low temperatures for shock freezing, and then, without some kind of egg transfer to another conveyor, in order to expose the eggs to short-term heat and remove burst shells. For this, in addition to hot water supplied by jets under pressure, it is possible to use hot air, also supplied under pressure. To overcome the "blowing" of small and light eggs, for example, such as quail eggs, these eggs can be placed in open packaging with perforation before being placed on the conveyor. For example, packages are made in the form of stands with open sides and top, then the passage of flows and air and water will be unlimited. Also, packages can be made in the form of cells with corresponding cells.

Then the peeled egg is again subjected to freezing. After that, it is either covered with glaze and frozen again for storage, or simply frozen is delivered to large industrial enterprises, where they can be used as an ingredient for the formulation in a particular food product. Thus, both the process of cleaning the egg and its use is greatly simplified, and the process of adding eggs to the recipe for the preparation of food products, for example, sausages, mayonnaise, is simplified. At the same time, the supplied raw materials are easy to use for large industrial enterprises. This raw material is guaranteed to be free from contamination by microorganisms, as low temperatures kill microbes, therefore, in further recipes for the preparation of the product, for example, mayonnaise, heat treatment is not required.

To obtain a raw shell-free egg, the shell uses chocolate, caramel, nuts, cheese, fish and meat pastes, vegetables, flour, etc.

Option 2

Known confectionery product according to patent RU 55545, publ. 08/27/2006, IPC A23G 3/00, in which the body is a hollow whole egg shell, and inside the shell is a chocolate mass or icing. Such a confectionery product before its consumption requires peeling of its contents. This product uses a natural product - an egg shell only as a packaging and mold for casting chocolate filler. Only part of the natural product is used - the shell of the egg, which is then thrown away, the egg itself - protein can only be used as an additive to the chocolate mixture.

The invention is known "Frozen denatured egg yolk", patent EP 0524751, publ. 01/27/1993, IPC A23B 5/005; A23B 5/045; in which freeze-denatured egg yolk is obtained as an oil-in-water emulsion composition having the aroma of fresh egg yolk. However, this product is not a natural yolk. This emulsion is used for the preparation of mousses and other whipped products, followed by processing at ultra-high temperatures. The purpose of this product is not to use it as a ready-to-eat product, in addition, this method does not allow you to save the properties of not only the yolk, but also the protein. The egg is first cleaned during processing, then the protein is separated from the yolk, and then the yolk is subjected to significant processing, which allows the resulting product to be added as an artificial additive to confectionery products as a flavoring additive. At the same time, the properties of the natural product are largely lost.

Closest to the presented option is the application RU 2010138620, publ. 03/27/2012, 02/09/2008, EP 08151623.9, IPC A23C 9/00, which is a capsule containing a variety of compressed food products containing dehydrated food powder mixed in a fat-based binder system. Food products are presented in the form of an egg. However, in it, natural eggs are used only as an ingredient in a cooking recipe. This product uses dehydrated food powder from unrefined eggs, since natural peeled eggs, when used in food production in the form of a powder, would require significantly complicate the process of cleaning eggs.

In this method, the preparation of food tablets is carried out by mixing the dehydrated ingredients with a fat-based binder system and pressing or extruding this mixture.

For large industrial enterprises, it is important to obtain such raw materials that require minimal preparatory operations. This significantly reduces the cost and simplifies the production process. In addition, the quality of the raw materials proposed by the application does not require additional testing for infection with microorganisms, because raw materials are guaranteed to be sterile. Such raw materials without large additional costs for their shelling eliminates melange, in which there is a risk of infection, it is well stored, it is easy to use, and, in addition, the quality of products is significantly improved.

This technical result is obtained due to the fact that after cleaning the eggs when passing through the screen with exposure to hot water, the egg is re-frozen at a temperature of 1 degree C to 40 degrees C and the product is used as a raw material in the food industry. If necessary, frozen egg raw materials are easily thawed and thawed before use.

Thus, the range of environmentally friendly and safe food products is significantly increasing. These products can be confectionery, bakery products, as well as various snacks, both with and without heat treatment.

Option 3

To obtain mousses, marshmallows, pastes, mayonnaise and other food products in which you want to add an egg, after which the resulting mass must be well beaten, it is required to use not a whole egg as a raw material, but a powder from a natural whole egg.

In this case, to obtain the same technical results mentioned above, after cleaning the eggs while passing through the screen and exposing them to hot water, the eggs are subjected to repeated subsequent freezing for storage at a temperature of 1 deg C to 40 deg C with freeze-drying. After which it is crushed either at the very production of food products, or delivered in the form of a powder.

Freeze-drying is carried out, for example, as follows. The last freezing, for example, is carried out in a special chamber (on the production line) or immediately in a sublimator placed as the last device of the processing line. Sublimation is carried out by creating a vacuum and partial evaporation of free moisture from the product. Moreover, during freeze-drying of frozen and peeled eggs, when the moisture content is very low, the egg, as a product with animal protein, cannot be overheated so as not to cause protein denaturation. Therefore, strict observance of the partial pressure difference between the water vapor above the product surface and the vapor in the drying chamber, which should be sufficient, i.e. not less than 4.58 mm Hg, but not lead to protein denaturation, from 75 to 90% of moisture is removed from the product during freeze-drying. Sublimation temperature: it is most advisable to have a temperature of minus 15 to minus 20 ° C. Dosage of the product occurs at positive temperatures. At the sublimation stage, about 40-50% of moisture is removed and 50-60% of the time is spent on the entire drying process. Drainage is carried out at a temperature not exceeding +40 degrees C. The dried product is packaged in a sealed package. To prevent the damping of either a whole egg or powder from a whole egg.

Freeze-drying allows you to increase the shelf life of such peeled eggs by an order of magnitude, in addition, eggs already subjected to freeze-drying do not require their storage in freezers during storage. At the same time, they are easily crushed into powder, which is packaged supplied to manufacturers as raw materials for adding to the recipe of the prepared dish.

In all three of the above options, it is possible to use different types of eggs - quail eggs, which are conveniently used frozen in the form of a coating of glaze, either as a treat or as a convenient “one-piece” snack. Also in the form of powder from natural eggs (and not in the form of melange), which is convenient to use, for example, in the production of mayonnaise. In the same way, it is possible to process and obtain either an intermediate product or an immediate-use product - using chicken, goose, ostrich and other eggs.

Claims (17)

1. A method of preparing a raw egg for eating, consisting in processing a whole egg and coating it with icing, characterized in that the raw egg is pre-washed and disinfected, placed on a conveyor and then the raw egg is subjected to shock freezing for at least 30 minutes with air blowing with a temperature of at least minus 18ºС, after that the frozen egg is exposed to hot water with a water temperature of at least 80ºС, can withstand no more than 0.25 minutes while the eggs pass through the screening device, where the eggs are they are subjected to dynamic shock loading until they are completely cleared from the shell and the shell removed, after which they repeat freezing at a temperature of at least 1 and not more than 40 ° C for at least 1 minute and cover the egg with glaze at a temperature of +5 to 60 ° C, followed by freezing for storage at a temperature of 1ºС to 40ºС. 2. The method of preparing a raw egg for eating according to claim 1, characterized in that the frozen peeled egg coated with glaze is thawed before consumption and consumed as a ready-to-eat product. 3. A method of preparing a raw egg for eating according to claim 1, characterized in that sour cream consistency is used to coat the icing. 4. The method of preparing a raw egg for eating according to claim 1, characterized in that they use chocolate icing. 5. The method of preparing a raw egg for eating according to claim 1, characterized in that caramel glaze is used. 6. The method of preparing a raw egg for eating according to claim 1, characterized in that they use glaze based on fish, or cheese, or meat, or vegetable paste. 7. The method of preparing a raw egg for food according to claim 1, characterized in that when cleaning on a roar, the egg is subjected to vibration with a dynamic load of 0.05 to 0.5 m / s. 8. The method of preparing a raw egg for eating according to claim 1, characterized in that the impact on the eggshell does not exceed 0.5 kg / cm ² . 9. The method of preparing a raw egg for eating according to claim 1, characterized in that a whole quail, or chicken, or goose, or ostrich egg is used. 10. A method of preparing a raw egg for eating, consisting in processing a whole egg, characterized in that the raw egg is preliminarily washed and disinfected, placed on a conveyor and then the raw egg is subjected to shock freezing for at least 30 minutes with air blowing at a temperature of at least minus 18ºС, then the frozen egg is exposed to hot water with a water temperature of at least 80ºС, can withstand no more than 0.25 minutes while the eggs pass through the screening device, where the eggs are dynamically load until complete removal from the shell with the removal of the shell, and then repeat freezing at a temperature of at least 1 and no more than 40 ° C for at least 1 minute and used as raw material in the food industry. 11. The method of preparing a raw egg for eating according to claim 10, characterized in that before use in the food industry as an ingredient in the recipe for the product, the egg is previously thawed. 12. A method of preparing a raw egg for eating, consisting in processing a whole egg, characterized in that the raw egg is preliminarily washed and disinfected, placed on a conveyor and then the raw egg is subjected to shock freezing for at least 30 minutes with air blowing at a temperature of at least minus 18ºС, then the frozen egg is exposed to hot water with a water temperature of at least 80ºС, can withstand no more than 0.25 minutes while the eggs pass through the screening device, where the eggs are dynamically load until complete removal from the shell with the removal of the shell, and then repeat freezing at a temperature of at least 1 and no more than 40 ° C, followed by freeze-drying. 13. The method of preparing a raw egg for food according to item 12, characterized in that the frozen dried whole egg without shell is crushed into powder. 14. The method of preparing a raw egg for eating according to item 12 or 13, characterized in that before use, an egg without shell is used as raw material in the food industry. 15. The method of preparing a raw egg for consumption according to claim 12, characterized in that freeze-drying is carried out in a drying chamber with a partial pressure difference between the water vapor above the product surface and the vapor in the drying chamber of at least 4.58 mm Hg. 16. The method of preparing a raw egg for eating according to claim 12, characterized in that the dried whole egg is stored without subsequent freezing at room temperature. 17. The method of preparing a raw egg for eating according to claim 12, characterized in that the dried and crushed whole egg is stored without subsequent freezing at room temperature.