JP2002223728A - Method for preparing fried egg and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and apparatus for preparing a fried egg resistant to the collapse of the shape and the deterioration of the taste and flavor and suitable for the preservation for a long period. SOLUTION: The method for the preparation of a fried egg comprises the heating of raw egg liquid E over an open fire at 160-180 deg.C for 1-2 min, the heating in hot steam of about 90 deg.C for about 7 min and the hot-air drying treatment for 1-2 min by exposing to hot air stream of 140-160 deg.C and a wind speed of 5-15 m/s to form the thermally denaturated albumen film on the whole surface of the egg. The apparatus 11 is composed of a concave heating pan 27 for holding the raw egg liquid, a gas burner 33 for heating the heating pan over an open fire from under, a steaming apparatus 41 to heat the pan with steam, a hot air blasting apparatus 49 to blast the egg on the heating pan with hot air and a transfer conveyor 15 to transfer the heating pan from the heating apparatus through the steaming apparatus to the hot-air blasting apparatus in the order. The fried egg is protected by the thermally denaturated albumen film formed on the upper face of the fried egg to enable the long-term preservation of a large amount of fried eggs.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing fried eggs suitable for long-term storage.

[0002]

2. Description of the Related Art A method and apparatus for producing a fried egg by simultaneously baking and steaming raw egg liquor are described in JP-A-6-23778.

[0003] The fried egg manufactured by the technique described in this publication has a scorch on the back surface of the fried egg, has a moist feeling in the yolk and egg white portion, and is suitable as a food that is eaten immediately after the manufacture. However, in this fried egg, since the yolk portion is soft and raised, the shape of the egg yolk is likely to be lost and the flavor is likely to be deteriorated. For this reason, there was a problem that this fried egg was not suitable for long-term storage.

The present invention has been made in order to solve such a problem, and an object of the present invention is to provide a method and an apparatus for manufacturing a fried egg which are suitable for long-term storage and are less likely to lose the shape and the flavor.

[0005]

A first feature of the present invention is as follows.
A method for producing a fried egg obtained by baking the cracked raw egg liquid, wherein the raw egg liquid is heated at 160 to 180 ° C. for 1 to 2 minutes by direct heat, and is heated for about 7 minutes in a steaming room at about 90 ° C. , 140-1
Exposure to an atmosphere at a wind speed of 5 to 15 m / sec at a temperature of 60 ° C. and hot air drying treatment for 1 to 2 minutes to form a heat-transformed film of egg white on the entire surface of the egg.

A second feature of the present invention is that the raw egg liquid is manufactured and processed while being held in a concave container.

[0007] A third feature of the present invention is a concave baking dish for holding raw egg liquid, a heating device for heating the baking dish from below by a direct fire, and a steaming device for steaming the baking dish with steam. A hot-air blowing device for blowing hot air to the eggs on the baking dish; and a transfer device for transferring the baking plate in the order of the heating device, the steaming device, and the hot-air blowing device.

[0008] A fourth feature of the present invention is that the raw egg solution on the baking dish is heated to 160 to 180 ° C for 1 to 2 minutes by a heating device, and heated to about 90 ° C for about 7 minutes by a steaming device. The heating device and the steaming device are exposed to an atmosphere having a wind speed of 5 to 15 m / sec for 1 to 2 minutes at a temperature of 140 to 160 ° C. by a hot air blowing device to form a heat-transformed film of egg white on the entire surface of the egg. The device, the hot air blowing device, and the transfer device are controlled.

A fifth feature of the present invention is that the transfer device includes:
An endless conveyor that conveys a plurality of baking dishes, wherein the heating device, the steaming device, and the hot-air blowing device are sequentially provided along the endless conveyor, and transfer eggs on the baking plate transferred by the endless conveyor. Is to process.

A sixth feature of the present invention is that in the baking dish, in a state in which raw egg yolk and albumen are stored, most of the egg yolk is buried in the albumen and a thin film of the albumen is formed on the upper surface of the egg yolk. It is formed so that it may be performed.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A fried egg method and apparatus according to an embodiment of the present invention will be described below with reference to FIGS.

In FIGS. 1 and 2, reference numeral 11 denotes a fried egg manufacturing apparatus. The fried egg manufacturing apparatus 11 has a long transport conveyor 15 on a frame 13. The transport conveyor 15 is intermittently driven, and has a pair of endless chains 21 laid in parallel between a pair of front end side sprockets 17 and a pair of rear end side sprockets 19. This pair of endless chains 2
As shown in FIGS. 3 and 5, a plurality of rectangular steel plates 23 in a plan view are stretched between 1. Thirteen circular openings 25 are formed in the steel plate 23, and a baking dish 27 is fitted and fixed in each of the circular openings 25. This baking dish is formed in a dish shape having an arc-shaped cross section and a center portion being low and becoming shallow as it goes to the outer periphery, on which a raw egg liquid is received. The transport conveyor 15 is driven by a driving device (not shown).

At the most upstream end of the conveyor 15,
An oil wiping device 29 is provided. This oil wiping device 29
Thirteen rotating buffs are provided corresponding to the thirteen baking pans 27 on the steel plate 23 so that edible oil is applied to the top surface of the baking pan 27. An egg supply device 31 is provided downstream of the oil wiping device. This egg supply device 31
Is adapted to supply one of the split egg raw liquids (egg yolk and egg white) to each of the 13 baking dishes 27.

A gas burner 33 as a heating device is provided below the steel plate 23 over a predetermined distance from the downstream side of the egg supply device 31. This gas burner 33
Has a gas supply pipe 35 provided along the endless chain 21, and a gas nozzle portion 37 extending from the supply pipe in the longitudinal direction of the steel plate, as shown in FIG. The gas nozzle part 37 has the 13 baking dishes 2
13 are provided with thirteen discharge ports 39 corresponding to
Each of the three baking dishes 27 is directly heated by a direct fire.

A steaming device 41 is provided downstream of the gas burner 33. The steaming device 41 has a steam heating chamber 43 through which the conveyor 15 on which the baking dish 27 is placed passes. The steam heating chamber 43 is provided with a steam pipe 45 for supplying high-temperature steam into the steam heating chamber 43 to steam the raw egg liquid. In addition, the entrance of this steam heating chamber 43,
A suction duct 47 is provided at each of the outlets to suck and exhaust steam leaking from the inlet and the outlet.

Downstream of the steaming device 41, a hot air blowing device 49 is provided. As shown in FIG. 5, the hot air blowing device 49 includes a plurality of baking pans 2 on a steel plate 23.
7 is provided. Then, the hot air from the hot air injection nozzle 50 is blown onto the upper surface of the steamed egg on the baking dish 27 from directly above to form a heat-transformed film of egg white on the entire surface of the egg.

On the downstream side of the hot air blowing device 49,
A product peeling device 51 is provided to peel off the fried egg made from the baking dish 27. Downstream of the product peeling device 51, a product take-out device 53 is provided.
The product take-out conveyor 55 is provided at the end of the transport conveyor 15 on the downstream side. Then, the fried egg peeled off from the baking dish 27 by the product take-out device 53 is scraped off, placed on the product take-out conveyor 55 and carried out.

At the lower side of the terminal end of the conveyor 15, a surface scrap removing device 57 for removing the egg residue on the steel plate 23 inverted by the rear end sprocket 19 with a rotating brush, and removing the egg residue on the baking dish 27. A cup residue removing device 59 is provided.

The operation of the fried egg manufacturing apparatus 11 described above,
The operation will be described.

First, when the baking dish 27 on the intermittently driven conveyor 15 is temporarily stopped below the oil wiping device 29, edible oil is applied by the buff of the oil wiping device 29.

Next, when the baking dish 27 is temporarily stopped below the egg supply device 31, one of the split raw eggs (yolk and albumen) is removed.
The pieces are supplied to the baking dish 27. Here, as shown in FIG. 4, the baking dish 27 is formed on a circular arc having a deep central portion and a shallow peripheral portion. Therefore, the raw eggs E in the baking dish 27
Most of the yolk Ea is buried in the egg white Eb, and the yolk Ea
A state in which a thin film Et of egg white Eb is formed on the upper end portion of is obtained.

The baking dish 27 to which the raw eggs E have been supplied in this way slowly passes over the gas burner 33 by the transport conveyor 15 while repeatedly stopping and moving. Here, the raw eggs are 160 to 180 due to the direct fire from the gas burner 33.
Heat at a temperature of ° C for 1-2 minutes. As a result, the raw egg E
A scorch is formed on the bottom surface of.

Next, the egg E on the baking dish 27 is
It is transferred into one steam heating chamber 43. And egg E
It is heated in a steam room at about 90 ° C. for about 7 minutes. As a result, the yolk and egg white are both moist and boiled.

Next, the steamed egg E is transferred into the hot air blowing device 49. Here, hot air is blown toward the eggs E from the hot air injection nozzles 50 arranged corresponding to the plurality of baking dishes 27. Here, egg E is 140-1
It is exposed to an atmosphere having a wind speed of 5 to 15 m / sec at a temperature of 60 ° C for 1 to 2 minutes, and is subjected to a hot air drying treatment. By this hot-air drying treatment, the upper surface of the fried egg is heated, and a thin film in which the egg white is thermally denatured is formed on the entire upper surface of the egg. In particular, baking dish 2
As shown in FIG. 4, the egg E on 7 has an egg white thin film Et formed on the egg yolk Ea, and this portion is heated and denatured to form a slightly hard film. Therefore, the heat-denatured thin film E
The t protects the yolk Ea, which can prevent the yolk from becoming out of shape or deteriorating in quality.

In this manner, a fried egg as shown in FIG. 6 is completed.
Is peeled off from the baking dish 27, scraped off from the baking dish 27 by the product take-out device 53, and carried out by the product take-out conveyor 55.

Thereafter, the steel plate 23 and the baking dish 27 are turned over, pass through a surface scum removing device 57 and a cup scum removing device 59 to remove egg residue and the like on the surface, and are returned to the front end of the conveyor. Be transported.

As described above, in this fried egg manufacturing method and apparatus, the raw egg E is heated at 160 to 180 ° C. for 1 to 2 minutes by the direct fire of the gas burner 33, and Heating is performed in the steam heating chamber 43 for about 7 minutes, and subsequently, in a hot air blowing device 49, at a temperature of 140 to 160 ° C. and exposed to an atmosphere having a wind speed of 5 to 15 m / sec, and a hot air drying treatment is performed for 1 to 2 minutes. Therefore, a heat-transformed film of egg white can be formed on the entire surface of the egg. Therefore, the fried egg manufactured in this way is protected by a heat-deformed film formed by thermosetting the yolk portion, so that the yolk portion is less likely to lose its shape even when subjected to mechanical shock during storage, and is stored for a long time. Flavor can be prevented from deteriorating. For this reason, even when the fried egg is immersed in a bag and stored in a refrigerator, it is possible to prevent the yolk from peeling off or deteriorating in quality due to the permeation of the liquid. Furthermore, even when the bags in which the fried eggs are immersed are stacked in multiple stages and stored, the shape can be prevented from being lost, and a large amount can be stored. Therefore, the present invention has an effect that it can be sufficiently adapted to a use state in which pre-processed fried eggs are purchased and stored in large quantities, such as a lunch served at a convenience store or a family restaurant.

In the above embodiment, a baking dish having an arc-shaped cross section is employed. However, the baking dish is not limited to this, and if the baking dish is deep in the center and shallow in the outer periphery,
There may be a step between the central part and the outer peripheral part.

Further, in the above embodiment, the baking dish and the steel plate are formed separately, but the invention is not limited to this.
It may be formed integrally by press molding or the like.

In the above embodiment, the baking dish is heated by a gas burner as a heating device. However, the present invention is not limited to this, and a charcoal fire or an electric heater may be used as long as it is a direct fire.

[0031]

As described above, in the present invention, the raw egg solution is heated at 160 to 180 ° C for 1 to 2 minutes by direct heat, and is heated for about 7 minutes in a steaming room at about 90 ° C. 140-1
Exposure to an atmosphere with a wind speed of 5 to 15 m / sec at a temperature of 60 ° C. and a hot-air drying treatment for 1 to 2 minutes to form a heat-transformed film of egg white on the entire surface of the egg. , A heating device that heats the cooking plate from below with a direct fire, a steaming device that steams the cooking plate with steam, and a hot air blowing device that blows hot air to the eggs on the cooking plate, Since the baking dish has a transfer device for transferring the heating device, the steaming device, and the hot air blowing device in this order,
The egg white formed on the upper surface of the fried egg can be protected by the heat-transformed film formation, so that the fried egg can be stored for a long time in large quantities.

[Brief description of the drawings]

FIG. 1 is a front view showing a fried egg manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a plan view of the fried egg manufacturing apparatus shown in FIG.

3 is a perspective view showing a gas burner of the fried egg manufacturing apparatus shown in FIG.

FIG. 4 is a sectional view showing a state in which raw egg liquid is stored in the baking dish shown in FIG. 3;

FIG. 5 is a perspective view showing a hot air blowing device of the fried egg manufacturing apparatus shown in FIG. 1;

FIG. 6 is a perspective view showing a fried egg manufactured by the fried egg manufacturing apparatus shown in FIG. 1;

[Explanation of symbols]

 11 Fried egg production equipment 15 Belt conveyor 27 Baking dish 33 Gas burner 41 Steaming equipment 49 Hot air blowing equipment

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Hashimoto Manabu 5-13-13 Sumiyoshi-cho, Fuchu-shi, Tokyo K-PI Co., Ltd. Technology Development Department F-term (reference) 4B042 AC06 AC09 AD31 AE10 AG07 AH09 AP03 AP04 AP17 AT05

Claims (6)

[Claims] 1. A method for producing a fried egg obtained by baking a cracked raw egg liquid, wherein the raw egg liquid is heated at 160 to 180 ° C. for 1 to 2 minutes by an open flame, and is cooked in a steaming room at about 90 ° C. Heating for about 7 minutes, exposing to an atmosphere with a wind speed of 5 to 15 m / sec at a temperature of 140 to 160 ° C., and performing a hot air drying treatment for 1 to 2 minutes to form a heat-transformed film of egg white over the entire egg surface. Characterized fried egg manufacturing method. 2. The method according to claim 1, wherein the raw egg liquid is processed while being held in a concave container. 3. A concave baking dish for holding a raw egg solution, a heating device for heating the baking dish from below with a direct fire, a steaming device for steaming eggs on the baking dish with steam, and the baking dish. A fried egg manufacturing apparatus, comprising: a hot air blowing device that blows hot air onto the upper egg; and a transfer device that transfers the baking dish in the order of the heating device, the steaming device, and the hot air blowing device. 4. The raw egg solution on the baking dish is heated to 160 to 180 ° C. for 1 to 2 minutes by a heating device, heated to about 90 ° C. for about 7 minutes by a steaming device, and heated to 140 to 180 ° C. by a hot air blowing device. The heating device, the steaming device, and the hot air blowing device are exposed to an atmosphere having a wind speed of 5 to 15 m / sec at a temperature of 160 ° C. for 1 to 2 minutes to form a heat-transformed film of egg white over the entire surface of the egg. 4. The apparatus according to claim 3, wherein the transfer device is controlled. 5. The endless conveyor, wherein the transfer device is an endless conveyor that conveys a plurality of baking dishes, and the heating device, the steaming device, and the hot-air blowing device are sequentially provided along the endless conveyor. 5. The fried egg manufacturing apparatus according to claim 3, wherein the eggs on the baking dish transferred by the method are processed. 6. The baking dish is formed such that most of the yolk is buried in the egg white and a thin film of the albumen is formed on the upper surface of the egg yolk in a state in which the raw egg yolk and the albumen are stored. The fried egg manufacturing apparatus according to any one of claims 3 to 5, wherein