JPS6339541A - Method for preserving whole liquid egg - Google Patents
Method for preserving whole liquid eggInfo
- Publication number
- JPS6339541A JPS6339541A JP61181956A JP18195686A JPS6339541A JP S6339541 A JPS6339541 A JP S6339541A JP 61181956 A JP61181956 A JP 61181956A JP 18195686 A JP18195686 A JP 18195686A JP S6339541 A JPS6339541 A JP S6339541A
- Authority
- JP
- Japan
- Prior art keywords
- whole liquid
- eggs
- bacteria
- container
- liquid eggs
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims description 4
- 235000013601 eggs Nutrition 0.000 claims abstract description 33
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 6
- 239000001301 oxygen Substances 0.000 claims abstract description 6
- 239000011261 inert gas Substances 0.000 claims abstract description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 230000007774 longterm Effects 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 26
- 230000035699 permeability Effects 0.000 abstract 2
- 241000287828 Gallus gallus Species 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 241000605114 Pedobacter heparinus Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000607528 Aeromonas hydrophila Species 0.000 description 1
- 241000589566 Elizabethkingia meningoseptica Species 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- 241000589565 Flavobacterium Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000013142 basic testing Methods 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N ***e Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000001534 vitelline membrane Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ホール液卵をそのままの状態で長期間保存す
る方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for preserving whole liquid eggs as is for a long period of time.
現在業務用として一般に流通している液全卵は、殻付卵
を割って卵黄と卵白を取り出し、均一に撹拌したのち、
濾過してカラザや卵黄膜などを除いたものが主である。Liquid whole eggs, which are currently available for commercial use, are made by breaking shell eggs, removing the yolk and white, and stirring them evenly.
It is mainly filtered to remove chalaza and vitelline membrane.
しかし一部の卵焼メーカーやカステラなどの高級菓子の
メーカーにあっては、起泡性や肌目などを重要視するた
め、卵黄と卵白を混ぜない割りっばなしの状態の液卵（
ホール液卵と仮称されている）を要望しており、現実に
かなりの量のこのような液卵が流通している。However, some manufacturers of egg rolls and high-end confectionery such as castella cakes place emphasis on foaming properties and texture, so they use liquid eggs that are not mixed with egg yolks and whites.
In fact, a considerable amount of such liquid eggs are on the market.
しかしこのような製品は通常の液全卵のように低温殺菌
（Ｐａ５ｔｅｎｒｉｚａｔｉｏｎ ）を行なうと、卵黄
や濃厚卵白が砕けるため、殺菌することが不可能である
ため、未殺菌のものしか作るこｉができず、 □従っ
てその保存性は通常のチルド保管を行なったとしてもあ
まり良くない。そのためこの種の製品を遅滞なくユーザ
ーに届けるためには、早朝あるいは深夜、休日において
の割卵を行なうなどメーカーにとっての不便が多い。However, if such products are pasteurized like regular liquid whole eggs, the yolk and thick egg white will break, making it impossible to sterilize, so only unpasteurized products can be made. □Therefore, its shelf life is not very good even if it is stored under normal conditions. Therefore, in order to deliver this type of product to users without delay, manufacturers have to break eggs early in the morning, late at night, or on holidays, which causes many inconveniences for manufacturers.
本研究者らはこれらの不便を解消するため、卵内の微生
物 、特にチルド保存でも容易に繁殖する低温性細菌に
着目し、これら低温性細菌を抑える方法を工夫すること
により、ホール液卵を３週間以上保存できる方法を見出
した。In order to eliminate these inconveniences, the researchers focused on the microorganisms inside eggs, especially psychrotrophic bacteria that easily reproduce even when stored in a chilled state, and devised a method to suppress these psychrotrophic bacteria. I found a way to preserve it for more than 3 weeks.
本発明は卵黄や濃厚卵白を破砕してないホール液卵を酸
素透過性のない容器に入れ脱気後、不活性ガスで空気を
置換し、密封後０〜−３℃に保存することを特徴とする
ものである。The present invention is characterized in that a whole liquid egg without crushing the egg yolk or thick egg white is placed in a container that is not permeable to oxygen, deaerated, the air is replaced with an inert gas, and after being sealed, it is stored at 0 to -3°C. That is.
以下その詳細を示す。The details are shown below.
第１表は本発明者らのグループが以前行なった未殺菌液
全卵の細菌 を示すものである。これをみると未殺菌液
全卵に居る菌の殆どは陰性菌であり、殻付卵内に侵入し
てきた菌を卵白中の溶菌酵素リゾチームが抑えているこ
とが知られる。そしてダラム陰性菌の中でもＡｅｒｏｍ
ｏｎａｓＰｓｅｕｄｏｍｏｎａｓ、 Ａｃ１ｎｅｔｏｂ
ａｃｔｅｒ、 Ｆｌａｖｏｂａｃｔｅｒｉｕｍなど低温
性の細菌として知られているものが多いことも特徴であ
った。Table 1 shows the bacteria in unpasteurized whole eggs previously conducted by the inventors' group. This shows that most of the bacteria present in the unpasteurized whole egg liquid are negative bacteria, and it is known that the lytic enzyme lysozyme in the egg white suppresses the bacteria that have invaded the shelled eggs. Among Durham-negative bacteria, Aerom
onasPseudomonas, Ac1netob
It was also characterized by the fact that there were many bacteria known as psychrotrophic bacteria, such as P. acter and Flavobacterium.
試験例１
非関連低温性細菌の繁殖スピードに及ぼす保存温度の影
響鶏卵内容物に由来する低温細菌の代表的なものとして
、Ａｃ１ｎｅｔｏｂａｃｔｅｒ、 ｃａｌｃｏａｃｅｔ
ｉｃｕｓ、 Ｐｓｅｕｄｏｍｏｎａｓａｅｒｕｇｉｎｏ
ｓａ、 Ｐｓ、ｐｕｔｉｄａ、Ｐｓ、ｍａｌｔｏｐｈｉ
ｌａ、 Ｐｓ、 ｆｌｕｏｒｅｓｃｅｎｓ、Ａｅｒｏｍ
ｏｎａｓｈｙｄｒｏｐｈｉｌａを選び、普通ブイヨンに
一定量を接種して一４〜２５Ｃまでの約５℃刻みの各温
度に保存して、培地の決り（ＯＤ）が０．１５に達する
までの時間を測定した。その結果は第２表のごとくであ
り、温度が高い程早く繁殖することがわかったが、特に
５℃と０℃との間で大きく繁殖速度が違って（ることか
認められた。すなわちこれら低温細菌の繁殖速度は０℃
では１（資）の４倍以上、５℃の２倍以上の繁殖時間が
かかることを認めた。Test Example 1 Effect of storage temperature on the reproduction speed of unrelated psychrotrophic bacteria Typical psychrotrophic bacteria derived from the contents of chicken eggs include Ac1 netobacter and calcoacetate.
icus, Pseudomonasaerugino
sa, Ps, putida, Ps, maltophi
la, Ps, fluorescens, Aerom
Onashydrophila was selected, and a certain amount was inoculated into ordinary broth and stored at each temperature in about 5°C increments from -4 to 25°C, and the time until the culture medium density (OD) reached 0.15 was measured. The results are shown in Table 2, and it was found that the higher the temperature, the faster the reproduction occurs, but in particular, there was a large difference in the reproduction rate between 5℃ and 0℃. The reproduction rate of cold-temperature bacteria is 0℃
It was confirmed that it takes more than four times as long to breed as in 1 (Capital) and more than twice as long as in 5 degrees Celsius.
第 ２ 表
Ａｃ、ｃａｒｃｏａｃｅｔｌｃｕｓ １．５４．０８
．１９．２１５ ＞４０ ＞４０Ｐｓ、ａｅｒｕｇｌｎ
ｏｓａ ２．１３．７５．４２３３８ ＞４０ ＞４
０Ｐｓ、ｐｕｔｌｄａ １．３１．５２．２５．５
１３ ＞４０ ＞４０Ｐｓ、ｍａｌｔｏｐｈｌｌａ
１．９２．５５．０１０２５ ＞４０ ＞４０Ｐｓ、ｆ
ｌｕｏｒｅｓｃｅｎｓ ２．１３．１３．６５．４６
．０３５＞４０Ａｅｒｏｍｏｎａｓｈｙｄｒｏｐｈｌｌ
ａ Ｏ，２０，３０，５１，３８，０２８＞４０平
均 １．５ ２．５ ４．１ ９．１ １７．
５ ＞３７ ＞４０試験例２
鶏卵由来の代表的低温細菌の繁殖に及ぼす酸素の影響（
標準寒天に混釈して室温に培養、２日後の繁殖状態。）
鶏卵関連の低温細菌の代表的なもの１１種を選び、標準
寒天に混釈接種し、１グループは室温にそのまま、他の
１グループは嫌気ジャーに入れて真空、炭酸ガス置換を
行なって室温に培養した。第３表は２日後の寒天培地に
おける菌の繁殖状態を示す。Ｆ、１ｕｔｅｓｃｅｎｓと
Ｆ、ｈｅｐａｒｉｎｕｍの二つが嫌気条件下でも僅かに
繁殖したが、他の９種は嫌気条件下では全く繁殖しなか
った。Table 2 Ac, carcoacetlcus 1.54.08
．． 19.215 >40 >40Ps, aerugln
osa 2.13.75.42338 >40 >4
0Ps, putlda 1.31.52.25.5
13 >40 >40Ps, maltophlla
1.92.55.01025 >40 >40Ps, f
fluorescens 2.13.13.65.46
．． 035>40Aeromonashydrophll
a O, 20, 30, 51, 38, 028 > 40 flats
Average 1.5 2.5 4.1 9.1 17.
5 >37 >40 Test Example 2 Effect of oxygen on the reproduction of typical psychrotrophic bacteria derived from chicken eggs (
Pour into standard agar and culture at room temperature, and the state of reproduction after 2 days. )
Select 11 representative types of cold-temperature bacteria related to chicken eggs and inoculate them onto standard agar.One group was kept at room temperature, and the other group was placed in an anaerobic jar and brought to room temperature by vacuum and carbon dioxide gas replacement. Cultured. Table 3 shows the state of bacterial growth on the agar medium after 2 days. Two species, F. 1utescens and F. heparinum, slightly reproduced under anaerobic conditions, but the other nine species did not reproduce at all under anaerobic conditions.
第 ３ 表
Ｐｓｅｕｄｏｍｏｎａｓａｅｒｕｇｉｎｏｓａ ＋
＋＋ −Ｐｓｅｕｄｏｍｏｎａｓｐｕｔｉｄａ Ａ
＋＋＋ −Ｐｓｅｕｄｏｍｏｎａｓｐｕｔｉｄａ
Ａ ＋＋＋ −Ｐｓｅｕｄｏｍｏｎａｓ ｆｌ
ｕｏｒｅｓｃｅｎｓ Ａ ＋ ＋ 十−Ｐｓ
ｅｕｄｏｍｏｎａｓｆｌｕｏｒｅｓｃｅｎａ ｆ３
＋＋＋ −Ｐｓｅｕｄｏｍｏｎａｓ ｍａｌｔｏｐｈ
ｉｌａ ＋ ＋ 十−Ａｃｉｎｅｔｏｂ
ａｃｔｅｒｃａｌｃｏａｃｃｔｉｃｕｓ ＋＋＋Ａｅ
ｒｏｍｏｎａｓ ｈｙｄｒｏｐｈｉｌａ
＋ ＋ 十−Ｆｌａｖｏｂａｃｔｅｒｉｕｍｌｕｔ
ｅｓｃｅｎｓ ＋＋＋ ±Ｆｌａｖｏｂａｃｔｅｒ
ｉｕｍｍｅｎｉｎｇｏｓｅｐｔｉｃｕｍ ＋＋＋ −
Ｆｌａｖｏｂａｃｔｅｒｉｕｍ ｈｅｐａｒｉｎｕｍ
＋ ＋十 ±試験例３
殻付卵内に侵入した微生物は当初は卵白部に留まってい
ることから、卵白の高ｐＨのためその繁殖速度が遅（な
るであろうことが予測されたので、鶏卵関連の低湿細菌
１０種を選び、普通ブイヨン及びｐＨを８．８５に上げ
た普通ブイヨンに接種して、バイオフォートレコーダー
で培養、ｔ、 テ、その繁殖速度を比較した。結果は第
１図から第５図に示したが、何れの菌もｐＨ８，８５に
上げた培地中での繁殖が遅いことが確認された。Table 3 Pseudomonasaeruginosa +
++ -Pseudomonasputida A
+++ -Pseudomonasputida
A +++ -Pseudomonas fl
uorescens A + + 10-Ps
eudomonas fluorescena f3
+++ -Pseudomonas maltoph
ila + + ten-Acinetob
actercalcoacticus +++Ae
romonas hydrophila
+ + 10-Flavobacterium lute
escens +++ ±Flavobacter
iummeningosepticum +++ −
Flavobacterium heparinum
+ + 10 ±Test Example 3 Since the microorganisms that invaded the shelled egg initially remain in the albumen, it was predicted that their reproduction rate would be slow due to the high pH of the albumen. We selected 10 types of low-humidity bacteria related to chicken eggs, inoculated them into ordinary broth and ordinary broth whose pH had been raised to 8.85, cultured them using a Biofort Recorder, and compared their reproduction rates.The results are shown in Figure 1. As shown in FIG. 5, it was confirmed that all bacteria reproduced slowly in the medium raised to pH 8.85.
以上の基礎的な三つの試験例の結果から、ホール液卵を
嫌気的条件下で、０℃附近に保存するときは、低温性細
菌に対する酸素の不足、発育温度の不適、あるいは発育
ｐＨの不適などから保存期間の延長が望めることがわか
った。From the results of the three basic test examples above, when storing whole liquid eggs under anaerobic conditions at around 0℃, it is necessary to avoid the following conditions: insufficient oxygen for psychrotrophic bacteria, inappropriate growth temperature, or inappropriate growth pH. It was found that an extension of the storage period can be expected.
実施例１
通常の殻付卵を機械で割卵して得たホール液卵を普通の
ポリエチレン袋に５ ｈ、ずつ充填してシールもの。通
気性のないナイロン・ポリの袋に５ｋｇずつ充填し、バ
キュムシーラー中で真空脱気し、炭酸ガス置換してシー
ルしたもの。別に撹拌濾過した液全卵をポリエチレン袋
に充填、シールした。Example 1 Whole liquid eggs obtained by mechanically breaking ordinary shell eggs were filled into ordinary polyethylene bags for 5 hours and sealed. Filled 5 kg each into non-breathable nylon/plastic bags, degassed in a vacuum sealer, replaced with carbon dioxide gas, and sealed. Separately stirred and filtered liquid whole eggs were filled into a polyethylene bag and sealed.
これらを０℃、５℃、１０℃に保存して経日的にその細
菌数を測定した。結果は第９表のようであり、ホール液
卵では１０℃好気条件下のものを５日で７．２ Ｘ１０
ｊ４ に達したのに対し、Ｏ℃嫌気条件下では４５日
後でも３．３ ｘｌｏ３４と初菌に較べて増加の傾向は
みられなかった５℃保存でも嫌気条件下では７日は保存
でき、また０℃であれば嫌気条件下でも３０日は保存で
きた。一方濾過済全卵は０℃でも７日、５℃では５日、
１０℃では２日程度の保存性しかなかった。These were stored at 0°C, 5°C, and 10°C, and the number of bacteria was measured over time. The results are shown in Table 9. Whole liquid eggs under aerobic conditions at 10°C yielded 7.2 x 10 eggs in 5 days.
However, under anaerobic conditions at 0°C, it reached 3.3 It could be stored for 30 days even under anaerobic conditions at 0°C. On the other hand, filtered whole eggs last for 7 days at 0℃ and 5 days at 5℃.
At 10°C, it had a shelf life of only about 2 days.
実施例２
ホール液卵を実施例１と同じように嫌気状態で一３℃に
保存し、４５日間保存したが、全く菌数は増えなかった
。Example 2 Whole liquid eggs were stored in an anaerobic state at -3° C. for 45 days in the same manner as in Example 1, but the number of bacteria did not increase at all.
（−４℃以下ではホール液卵は凍ってしまった）(Whole liquid eggs froze at temperatures below -4℃)
第１図から第５図は鶏卵由来の代表的低温細菌の繁殖に
及ぼす培地ｐＨの影響を示したもので、実線はｐＨ修正
せず（６，５４）、点線は２９６苛性ソーダでアルカリ
側に修正（８，８５）、第１図は細菌がＰｓ、ｆｌｕｃ
ｒｅｓｃｅｎｓ Ａ、Ｆ、 １ｕｔｅｓｃｅｎｓの場合
第２図は細菌がＰｓ、 ｐｕｔｉｄａＡ、 Ｐｓ、
ｐｕｔｉｄａＢの場合第３図は細菌がＡｃ、 Ｃａ１ｃ
ｏａｃｅｔｉｃｕｓ、 Ｐｓ、 ａｅｒｕｇｉｎｏｓａ
の場合第４図は細菌がＦ、ｈｅｐａｒｉｕｍ、 Ｐｓ、
ｍａｌｔｏｐｈｉｌａの場合第５図は細菌がＡ、 ｈ
ｙｄｒｏｐｈｉｌａ、Ｐｓ、ｆｌｕｏｒｅｓｃｅｎｓ
Ｂの場合を示す。
特許出願人 キューピー株式会社
！ｉｏ 訳９！！−８
Ｉ Ｃデ り ８
四釈ＣＦ！！ コ酋Figures 1 to 5 show the influence of culture medium pH on the reproduction of typical cold-temperature bacteria derived from chicken eggs.The solid line is without pH correction (6,54), and the dotted line is correction to the alkaline side with 296 caustic soda. (8,85), Figure 1 shows that bacteria are Ps, fluc
Rescens A, F, 1utescens Figure 2 shows that the bacteria are Ps, putidaA, Ps,
In the case of putidaB, Figure 3 shows that the bacteria are Ac and Ca1c.
oaceticus, Ps, aeruginosa
In the case of Fig. 4, the bacteria are F, heparium, Ps,
In the case of maltophila, Figure 5 shows that the bacteria are A, h
hydrophila, Ps, fluorescens
Case B is shown. Patent applicant Kewpie Corporation! io translation 9! ! -8 I C deri 8 Four interpretations CF! ! Kokan
Claims (1)
のない容器に入れ脱気後、不活性ガスで空気を置換し、
密封後０〜−３℃に保存することを特徴とするホール液
卵の長期保存方法。Whole liquid eggs without crushing egg yolks or thick egg whites are placed in a container that is not permeable to oxygen, and after deaeration, the air is replaced with inert gas.
A method for long-term preservation of whole liquid eggs, characterized by storing them at 0 to -3°C after sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61181956A JPH082239B2 (en) | 1986-08-04 | 1986-08-04 | How to store hole liquid egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61181956A JPH082239B2 (en) | 1986-08-04 | 1986-08-04 | How to store hole liquid egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6339541A true JPS6339541A (en) | 1988-02-20 |
| JPH082239B2 JPH082239B2 (en) | 1996-01-17 |
Family
ID=16109810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61181956A Expired - Fee Related JPH082239B2 (en) | 1986-08-04 | 1986-08-04 | How to store hole liquid egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH082239B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010035520A (en) * | 2008-08-07 | 2010-02-18 | Ain Shokuhin Kk | Liquid egg for cold-storage distribution and method for producing the same |
| JP2012110233A (en) * | 2010-11-19 | 2012-06-14 | Frontier Engineering Co Ltd | Method and device for heating liquid egg |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5464670A (en) * | 1977-10-29 | 1979-05-24 | Nakamoto Hirozou | Long preserving of chicken egg |
| JPS61139336A (en) * | 1984-12-10 | 1986-06-26 | Akiyoshi Yamane | Preservation of chicken's egg |
-
1986
- 1986-08-04 JP JP61181956A patent/JPH082239B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5464670A (en) * | 1977-10-29 | 1979-05-24 | Nakamoto Hirozou | Long preserving of chicken egg |
| JPS61139336A (en) * | 1984-12-10 | 1986-06-26 | Akiyoshi Yamane | Preservation of chicken's egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010035520A (en) * | 2008-08-07 | 2010-02-18 | Ain Shokuhin Kk | Liquid egg for cold-storage distribution and method for producing the same |
| JP2012110233A (en) * | 2010-11-19 | 2012-06-14 | Frontier Engineering Co Ltd | Method and device for heating liquid egg |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH082239B2 (en) | 1996-01-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |