Optimizatio of Processing Conditions for Smoked Eggs Aging and Pressurizing Techniques

숙성 및 가압 방식에 의한 훈제 계란의 제조 공정 최적화

  • Kim, Jin-Gon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • 김진곤 (경남대학교 식품생명학과) ;
  • 황용일 (경남대학교 식품생명학과) ;
  • 권상철 (한국교통대학교 식품공학과)
  • Received : 2017.03.06
  • Accepted : 2017.06.09
  • Published : 2017.06.30


This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.


Egg;Smoked Edd;Aging Techniques;Pressurizing Techniques;Discoloration


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