JP2004290080A - Apparatus for producing poached egg-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production apparatus for mass-producing poached egg-like foods having appearance shapes exactly like poached eggs or shell-peeled boiled eggs. <P>SOLUTION: The apparatus for producing the poached egg-like foods is equipped with a food discharge apparatus 5 furnished with a double tubular nozzle 4 for discharging a fluid food A to be coagulated from an outside nozzle 2 and discharging another fluid food B from an inside nozzle 3, a control means for electrically controlling discharge timings of the foods from the outside nozzle 2 and the inside nozzle 3 of the food discharge apparatus 5 and a coagulating liquid bath 6 which receives the fluid foods A and B discharged from the double tubular nozzle 4 and is stored with a coagulating liquid C for chemically setting the fluid food A to be coagulated discharged from the outside nozzle 2. A round bottom-like cup 8 having holes 7 bored through a side wall with a volume of about one egg is swingably or reversely arranged in the coagulating liquid bath 6 below the double tubular pipe 4. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an apparatus for producing a poached egg-like food, and more specifically, the egg white liquor on the outer layer side is chemically gelled by discharging egg yolk / egg white liquor as a main ingredient from the inner and outer nozzles of the double tubular nozzle into the coagulating liquid tank. It is related with the manufacturing apparatus of the poached egg-like foodstuff which can manufacture the food (henceforth a "poached egg-like foodstuff") which is made into an external shape and looks like an egg with a poached egg or shelled rice cake.
[0002]
[Prior art]
In general, an egg food called poached egg is manufactured as a structure in which egg yolk is wrapped with heat-coagulated egg white having an irregular shape by breaking the egg into hot water. In addition, the eggs are made of shelled cocoons in the form of heat-coagulated egg whites in a certain egg shape in hot water etc. with shells. These egg-heated foods are served on the table as they are or in combination with various side dishes.
By the way, for the boiled egg products that have a simple manufacturing method among the above-mentioned egg-heated products, various production devices and techniques have been developed and used in food manufacturing plants. It has been widely used in the industry such as restaurants and stores as boiled eggs and refrigerated eggs. On the other hand, poached eggs are manufactured by splitting eggs into hot water each time according to the old manufacturing method, and it is said that mass production is not yet possible.
[0003]
[Problems to be solved by the invention]
In other words, poached eggs are made with the troublesome and skillful technique of coagulating egg whites while wrapping egg yolks one by one with chopsticks one by one in the hot water of egg whites broken into hot water. Therefore, until now, no technique or apparatus for producing such a large quantity has been provided to the world.
In addition, since ordinary poached egg products are purely heat-coagulated products of eggs themselves, even if they are subjected to freezing treatment to preserve them for a long period of time, the surface egg whites become sponges upon thawing and the quality deteriorates. Has the disadvantages.
[0004]
The present invention was made to solve the above problems, and instead of the current poached egg and its manufacturing technique, it is a poached egg-like food that looks and tastes like a poached egg, and is quality by freezing and denaturation. An object of the present invention is to provide an apparatus for producing poached egg-like food that can produce a large amount of food that does not deteriorate.
[0005]
In order to achieve the above-mentioned object, the present inventor prepared a prepared egg white liquor prepared by adding vegetable oils and the like for preventing freezing denaturation to raw egg white liquor, and egg yolk liquor separately therefrom, and according to conventional production methods. Attempts were made to wrap the egg yolk liquid in boiling water by wrapping it in egg white liquid, but the egg yolk liquid wrapping work was not successful, and no egg yolk-like appearance was obtained.
Therefore, avoiding putting egg liquid directly in boiling water, preliminarily wrapping egg yolk liquid in egg white coagulum and treating it in boiling water, the one with a well-appeared egg white that has been heat coagulated. In order to realize this, various techniques were experimentally confirmed.
[0006]
One technique is to first solidify the egg white liquid by a chemical gelation reaction and enclose the egg yolk liquid inside it. To that end, use a known double tubular nozzle, which will be described later. The egg yolk / egg white liquor is dripped into the cup, and the dripped egg yolk / egg white liquor is received in the coagulating liquid by a round bottom cup. Tried to trim.
As a result, we succeeded in obtaining a cocoon-like egg-like appearance or a poached egg-like appearance and chemically solidified. The coagulated product was immersed in hot water for a predetermined time to obtain a poached egg-like food that looked exactly like a poached egg in both appearance and flavor. Based on the above results, the inventor succeeded in mechanically shaping the chemical gelation reaction to which the manual operation was added and completed the present invention.
In addition, in order to complete this invention, it is a conventionally well-known technique as above-mentioned to use a double tubular nozzle and to chemically gelatinize the outer layer side of a dripping liquid (for example, refer patent document 1). ).
[Patent Document 1]
JP-A-55-102373 (first page, lower left, line 9 and FIG. 1)
[0007]
[Means for Solving the Problems]
That is, the production apparatus for a poached egg-like food according to the present invention for solving the above-described problem includes a double tubular nozzle that discharges the coagulated fluid food from the outer nozzle and allows other fluid food to be discharged from the inner nozzle. A food discharge device, an outer nozzle of the food discharge device, a control means for electrically controlling the discharge timing of the food from the inner nozzle, and a fluid food discharged from the double tubular nozzle, and is discharged from the outer nozzle. In a food production apparatus comprising a coagulation tank in which a coagulating liquid for chemically gelling the coagulated fluid food is stored, a volume of about one egg in the coagulation tank below the double tubular nozzle A circular cup having a perforated side wall is provided so as to be swingable or reversible.
[0008]
With such a configuration, the liquid food to be coagulated is an egg white liquid containing sodium alginate, and the other liquid food is an egg yolk liquid, which is discharged from the outer layer nozzle and the inner layer nozzle of the double tubular nozzle and coagulated in the coagulation tank. If the liquid contains calcium ions, a food product with a poached egg-like appearance can be obtained in which the surface layer is a raw egg white gel and the inner layer is egg yolk liquid. Moreover, if this obtained food is immersed in hot water for a predetermined time, raw egg white can be boiled and the flavor can be made poached egg-like.
At this time, the dripped egg yolk / egg white liquor is received and retained in the coagulating liquid in a round cup. The reason for this is to make it easy to solidify, and the reason why the side wall of the cup is perforated is that it can be in a dipping state equivalent to holding the coagulum in the liquid.
[0009]
In addition, the round cup is attached to an endlessly rotating chain conveyor, and when the cup is immersed in the coagulating liquid in the coagulating liquid tank, the solidified egg white is used as the outer layer and the lumen Can automatically mass-produce egg foods filled with egg yolk liquid, and by arranging a hot water bath in the next process, it is possible to mass-produce poached egg-like foods that look and look like poached eggs. So good.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described with reference to the drawings based on examples.
FIG. 1 is a schematic perspective explanatory view showing an appearance of an example of a production apparatus for a poached egg-like food according to the present invention, and FIG. 2 is an enlarged perspective explanatory view of a main part of FIG. FIG. 3 is an explanatory view showing the discharge timing of food discharged from the inner and outer layer nozzles of the double tubular nozzle according to the present invention, and FIG. 4 is a cross-section of a poached egg-like food manufactured by use of the present invention. It is a side view which shows typically.
[0011]
In FIG. 1, the poached egg-like food manufacturing apparatus 1 of the present invention includes a food discharge device 5 having a double tubular nozzle 4 and a coagulation which is disposed below the discharge device 5 to chemically coagulate the food to be solidified. A coagulating liquid tank 6 in which the liquid C is stored is provided. The outer nozzle 2 of the double tubular nozzle 4 of the food discharge device 5 is provided with a feeding means 12 ′ for the coagulated food A and a storage hopper 12 for the coagulated food A that communicate with the nozzle 2. Is provided with another food feeding means 13 'communicating with this and a hopper 13 for storing other fluid food B.
In addition, a chain conveyor 9 that rotates endlessly and intermittently is disposed in the coagulating liquid tank 6, and a round cup 8 having a volume of about one egg is usually provided on the conveyor 9 so as to be swingable or reversible. Perforations 7, 7,... Are perforated on the side wall with the opening facing upward.
[0012]
In this embodiment, the timing of the food feeding operation of the pushing means 12 ′ and the pushing means 13 ′ is controlled by an instruction from an electric control means (not shown).
In the figure, reference numerals 10 and 10 'denote switching valves for opening and closing the outlet of the food in the hoppers 12 and 13, and reference numerals 11 and 11' invert the circular cup 8 pivotally supported by the chain conveyor 9. And an engaging member engaged with the engaging arm rod.
[0013]
Next, the operation of this embodiment will be described by taking the production process of the poached egg-like food as an example.
As preparation, the coagulated food A is stored in the hopper 12 as egg white liquid containing sodium alginate, and the egg yolk liquid is stored in the hopper 13. On the other hand, a solution containing calcium ions is stored as the coagulating liquid C in the coagulating liquid tank 6, and a circular cup 8 is disposed in the coagulating liquid C with the opening portion facing upward.
[0014]
In the apparatus 1 prepared in this way, first, the double tubular nozzle 4 is lowered to the vicinity of the coagulating liquid level by the lifting / lowering means 14 according to an instruction from an electric control means (not shown), and the pushing means 12 'and the switching valve 10 are used. The egg white liquid A containing sodium alginate is started to be discharged into the round cup 8 in the coagulating liquid tank 6 from the outer nozzle 2 of the double tubular nozzle 4 (see (a) in FIG. 3).
After a slight time delay, the pushing means 13 'is activated, and the discharge of the egg yolk liquid B from the inner nozzle 3 is started, and the discharged egg yolk liquid is contained in the egg white liquid A previously discharged ((Fig. 3 ( (See b)).
This discharge state is continued until the amount of egg white liquid and egg yolk liquid is substantially equal to one egg, and discharge of egg yolk B is first stopped after an elapse of a predetermined time in accordance with an instruction from the electric control means. (See (c) in FIG. 3).
Slightly later, the discharge of the egg white liquid A is stopped so as to cover the surface of the egg yolk liquid B, and the double tube nozzle 4 is moved upward by the elevating means 14 (see (D) of FIG. 3).
[0015]
In the present embodiment, the double tubular nozzle 4 then prepares for the next discharge instruction of the fluid foods A and B at the original predetermined position.
On the other hand, about one egg discharged into the round-bottomed cup 8 in the coagulating liquid tank 6 is subjected to the action of calcium ions in the coagulating liquid C so that the egg white liquid A (sodium alginate) is removed from the surface layer. Gradually). By reversing the bottom-shaped cup 8 after a predetermined time (2 seconds to 1 minute), the egg white layers on the front and back surfaces are evenly contacted with the coagulation liquid C, and the entire surface surface is gelled in the coagulation liquid tank 6. A food product that is shaped like a poached egg is formed.
In this food, the egg yolk liquid is still raw, and the surface layer of the egg white is chemically gelled, so it can be eaten deliciously with soy sauce over hot rice like raw eggs. .
[0016]
In addition, if necessary, the egg white portion is heat-denatured from raw egg white by immersing it in hot water for a predetermined time, and the appearance and flavor of the poached egg is made similar to that of the poached egg.
In addition, when producing the poached egg-like food using the present invention, if the operation timing of the apparatus is accurately prepared, the outer shape can be obtained to be similar to an egg with a shell peeler.
[0017]
【The invention's effect】
As described in detail above, the poached egg-like food manufacturing apparatus of the present invention has a structure capable of coagulating the surface egg white portion by first using a chemical gelation reaction. In particular, a large amount of poached egg-like foods that look and taste exactly like poached eggs can be produced.
Therefore, according to the present invention, it is possible to provide a restaurant, a restaurant, or the like that requires a large amount of poached eggs directly from a food factory.
[Brief description of the drawings]
FIG. 1 is a tilt explanatory view showing the appearance of an example of the present invention.
FIG. 2 is an enlarged perspective explanatory view of a main part of FIG.
FIG. 3 is an explanatory diagram showing the discharge timing of the inner and outer layer nozzles of the double tubular nozzle according to the present invention.
FIG. 4 is a side view schematically showing a cross section of a poached egg-like food produced by using the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Manufacturing apparatus of poached egg-like food 2 Outer nozzle 3 Inner nozzle 4 Double tubular nozzle 5 Discharge device 6 Coagulating liquid tank 7 Porous 8 Round cup 9 Chain conveyor 10 Switching valve 10 'Switching means 11 Engagement arm 11' Engagement member 12 1st hopper 12 'pushing means 13 2nd hopper 13' pushing means 14 Elevating means A Egg white liquid (coagulated fluid food)
B Egg yolk liquid C Coagulation liquid P Poached egg-like food

Claims (2)

A food discharge device having a double tubular nozzle capable of discharging the liquid food to be coagulated from the outer nozzle and discharging other liquid food from the inner nozzle, and discharging food from the outer nozzle and the inner nozzle of the food discharge device Control means for electrically controlling the timing and coagulation liquid that receives the fluid food discharged from the double tubular nozzle and stores a coagulation liquid that chemically gels the coagulated fluid food discharged from the outer nozzle. In a food production apparatus equipped with a liquid tank, a bottomed cup having a volume of about one egg in the coagulating liquid tank below the double tubular nozzle and having a perforated side wall can be swung or reversed. An apparatus for producing a poached egg-like food, wherein 2. The apparatus for producing a poached egg-like food product according to claim 1, wherein the round-bottomed cup is mounted on an endlessly rotating chain conveyor, and the cup is immersed in a coagulating liquid in a coagulating liquid tank.

Images