JP2005323511A - Method for making egg sunny-side up - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making an egg sunny-side up whose egg yolk is hard to get out of shape in transit. <P>SOLUTION: This method for making the egg sunny-side up employs a maker for the egg sunny-side up provided with a saucer 11 having a hollow-shaped cavity 11a, a closing lid 12 provided so as to close the cavity 11a, and heaters 13, 14 heating at least the saucer 11. The method comprises the following: a first process of charging a broken uncooked egg E in the cavity 11a while the closing lid 12 is opened to the saucer 1, and baking the uncooked eggs E with the heater 13 to make an intermediate product E; and a second process of charging uncooked egg albumen E3 to the side of the egg yolk E2 of the intermediate product E in the cavity 11a, settling the egg albumen E3 to the intermediate product E under such a condition that the closing lid 12 is put on the saucer 11. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a fried egg.

  As a conventional fried egg manufacturing method, the one described in Patent Document 1 is known. This manufacturing method uses a fried egg manufacturing apparatus provided with a saucer having a cavity recessed in a hemispherical shape and a heating device capable of heating the saucer.

When producing a fried egg with this fried egg production apparatus, the raw egg which has been split is put into the cavity of the saucer, and the raw egg is baked by a heating device. In that case, the manufacturing method first heats the saucer at a temperature of 160 to 180 ° C. for 1 to 2 minutes, then heats the saucer at a temperature of about 90 ° C. for about 7 minutes in the steam chamber, The saucer is subjected to a hot-air drying process at a temperature of 140 to 160 ° C. for 1 to 2 minutes in an atmosphere at a wind speed of 5 to 15 m / sec. In this way, a general fried egg consisting of egg white obtained by baking raw egg white and egg yolk obtained by baking raw egg yolk on the upper surface side of the egg white is obtained. In general fried eggs, egg yolk is completely cured.
JP 2002-223728 A

  However, in the above-described conventional manufacturing method, only fried eggs with egg yolk protruding on the upper surface side of egg white can be manufactured. Such a fried egg tends to have a pressing force acting on the egg yolk during transportation, and the egg yolk collapses, which may reduce the commercial value.

  In particular, when selling such a fried egg to a store or the like that consumes a large amount of fried egg, the fried egg is often packaged in one pack and transported in a stacked state. When each fried egg is transported in this way, the fried egg yolk is easily pressed and broken by another fried egg or fried egg in the same pack. The problem is particularly noticeable in fried eggs where the yolk is semi-ripe.

  This invention is made | formed in view of the said conventional situation, Comprising: It makes it the problem which should be solved to make it possible to manufacture the fried egg with which egg yolk does not collapse easily during transportation.

A method for producing a fried egg according to the present invention comprises a fried egg production apparatus comprising a saucer having a cavity formed in a concave shape, a closing lid provided to close the cavity, and a heating device capable of heating at least the saucer. Prepare
A first step of throwing a raw egg that has been split into the cavity with the closing lid open to the saucer, and baking the raw egg by the heating device to produce an intermediate product;
A second step of putting raw egg white on the yolk side of the intermediate product in the cavity, and binding the egg white to the intermediate product with the closing lid closed to the saucer to make a fried egg It is characterized by being.

  The fried egg manufacturing method of the present invention uses the following fried egg manufacturing apparatus. This fried egg manufacturing apparatus includes a tray, a closing lid, and a heating device. The saucer has a cavity formed in a concave shape. A closing lid is provided to close the cavity. The closing lid itself may have a cavity formed in a concave shape. The heating device can heat at least the tray. The heating device may be capable of heating the closing lid.

  And this manufacturing method is equipped with the following 1st process and 2nd process.

  In the first step, a raw egg that has been divided into cavities is first placed in a state in which the lid is opened with respect to the tray. And a raw egg is baked with a heating apparatus to make an intermediate product. Since the split egg is composed of raw egg yolk and raw egg white, this intermediate product is an egg white that has been baked with raw egg white and protruded integrally with the egg white on the upper side of this egg white, and the raw egg yolk has been baked. It consists of egg yolk. The egg yolk and the egg white may be completely cured by baking or may be semi-ripe that is not completely cured.

  Next, in the second step, raw egg white is introduced into the yolk side of the intermediate product in the cavity. That is, a raw egg white is prepared separately from the raw egg used in the first step, and this raw egg white is introduced into the yolk side of the intermediate product. Then, egg white is bound to the intermediate product in a state where the lid is closed with respect to the saucer, and the egg is fried.

  The fried egg obtained in this way is obtained by binding egg white made of raw egg white separately fed to the egg yolk side of the intermediate product, so that the egg yolk is covered with the egg white. For this reason, in this fried egg, even if a pressing force acts on the egg yolk during transportation, the pressing force acts on the egg yolk through the egg white, so that the egg yolk is not easily broken and the commercial value is not easily lowered.

  Therefore, according to the method for producing a fried egg of the present invention, it is possible to produce a fried egg whose egg yolk is not easily broken during transportation.

  In the second step, when raw egg white is introduced into the egg yolk side of the intermediate product, the raw egg white is introduced into the same cavity as the intermediate product, and the intermediate product is then closed with the lid closed. It is possible to bind egg white. In addition, a closed lid with a cavity formed in a concave shape is adopted, and the intermediate product is left in the cavity of the tray, while raw egg white is introduced into the cavity of the lid, and then the closed lid is closed against the tray. It is also possible to bind the egg white to the intermediate product. When trying to produce a fried egg with a half-boiled egg yolk, putting raw egg white into the cavity of the same saucer as the intermediate product makes it easier for the raw egg white to move below that cavity, so put raw egg white into the cavity of the closed lid It is preferable.

  In order to make the closed lid closed with respect to the receiving tray, the closing lid may be rotated toward the receiving tray, or the receiving tray may be rotated toward the closing lid.

  The heating device is configured to be able to heat the closing lid, and in the second step, it is preferable that the closing lid closed with respect to the tray is heated by the heating device. In this case, the quality of the fried egg is improved by heat conduction from both sides by heating the saucer and the closing lid, rather than being produced by heat conduction only from one side by heating only the saucer. In this case, the fried egg manufacturing time can also be shortened by efficient heat conduction.

  Since raw egg yolk hardens at a higher temperature than raw egg white, by controlling the heating temperature and heating time in the first step and the second step, it is possible to produce a fried egg in which the egg white hardens and the egg yolk is semi-ripe. .

  The raw egg white to be added to the intermediate product may be the raw egg white after the raw egg is split or may be a raw egg white from which raw egg yolk has been removed and a mixture of starches such as corn starch. It is preferable to mix starches with raw egg white. Thereby, raw egg white becomes easy to harden, and the egg yolk of fried egg can be protected more reliably. In particular, this effect is remarkable when egg yolk is semi-ripe. When mixing starches with raw egg white, it is preferable to mix 2-3 mass% starches.

  The production method of the present invention is particularly effective when producing a fried egg whose egg yolk is semi-ripe. That is, in the fried egg with a semi-ripe egg yolk, when the egg yolk protrudes on the upper surface side of the egg white, the egg yolk is very easily broken by the pressing force acting on the egg yolk during transportation. On the other hand, the fried egg obtained by the production method of the present invention, as described above, even if a pressing force acts on the semi-ripe egg yolk, the pressing force acts on the egg yolk through the egg white, so the egg yolk collapses. It is difficult.

  The cavity can be recessed in the axial direction in a columnar shape. Thereby, a thin columnar fried egg can be manufactured.

  The cavity can also be recessed in a hemispherical shape. In this case, since the raw egg yolk of the input raw egg is likely to sink downward in the central portion of the cavity, it is possible to manufacture a fried egg that does not easily collapse the egg yolk. This also makes it possible to produce a thin hemispherical fried egg.

  Embodiments 1 to 3 embodying the present invention will be described below with reference to the drawings.

  The fried egg manufacturing method of Example 1 uses the fried egg manufacturing apparatus shown in FIG. This manufacturing apparatus includes a tray 11 having a cavity 11a recessed in the axial direction in a columnar shape, a closing lid 12 having a cavity 12a similarly recessed, a gas burner 13 for heating the tray 11, and a closing lid 12. And a gas burner 14 to be heated. Here, the gas burners 13 and 14 are heating devices.

  In this production method, as a first step, the raw chicken egg E (MS egg) is first divided. This raw egg E consists of raw egg yolk E1 and raw egg white E2. Next, it is inspected whether the shell is mixed in the raw egg E at the time of the cleavage, and if the shell is mixed in the raw egg E, the shell is removed.

  Then, in a state where the closing lid 12 is opened with respect to the saucer 11, the saucer 11 is held at 94 ° C. by the gas burner 13, and the raw egg E is put into the cavity 11 a of the saucer 11.

  Thereafter, the tray 11 is held at the same temperature for 2 minutes, and the intermediate product E is fired. This intermediate product E is composed of egg white E2 obtained by firing raw egg white E2 and egg yolk E1 protruding integrally with egg white E2 on the upper surface side of this egg white E2 and raw egg yolk E1 being fired. The egg white E2 is almost cured by baking, while the egg yolk E1 is semi-ripe.

  Next, in the second step, raw egg white E3 is first prepared separately from the raw egg E. This egg white E3 is obtained by mixing 2 to 3% by mass of starch such as corn starch with raw egg white after breaking the raw egg yolk.

  Then, the closing lid 12 is also held at 94 ° C. by the gas burner 14, and the raw egg white E3 is put into the cavity 12 a of the closing lid 12.

  Thereafter, the closing lid 12 is held for 1 minute and 10 seconds to substantially harden the egg white E3. Then, as shown in FIG. 2, by rotating the tray 11, the closing lid 12 is closed with respect to the tray 11. Thereafter, this state is maintained for 2 minutes and 30 seconds, and the egg white E3 is bound to the intermediate product E.

  Thereafter, by rotating the tray 11 or the closing lid 12, the closing lid 12 is opened with respect to the tray 11, and the fried egg B is taken out. Thus, the egg yolk E1 is semi-ripe and a thin columnar fried egg B is obtained.

  As shown in FIG. 3, a container 15 is provided on the line, and cooling water 16 at 15 to 20 ° C. is held in the container 15. The extracted fried egg B is immediately put into the cooling water 16 in order to prevent the hardening from proceeding due to the residual heat during firing. As a result, the fried egg B is prevented from undergoing protein denaturation at a temperature of 50 ° C. or higher.

  The plurality of fried eggs B taken out from the cooling water 16 are vacuum-packed in the pack 17 and stored in the refrigerator in this state. If there is an order from a customer, the pack 17 is taken out from the refrigerator, and each pack 17 is once reheated to 65 ° C. and then immediately cooled and shipped from the viewpoint of hygiene.

  In this way, the obtained fried egg B is obtained by binding egg white E3 made of raw egg white E3 separately charged on the egg yolk E1 side, which is half-ripe of the intermediate product E, so that the egg yolk E2 is covered by the egg white E3. It has been broken. For this reason, even if a pressing force acts on the egg yolk E1 during transportation by the pack 17, this fried egg B acts on the egg yolk E1 via the egg white E3, so that the semi-ripe egg yolk E1 is difficult to collapse. Value is hard to decline.

  Therefore, according to the manufacturing method of the fried egg of Example 1, the fried egg B which the semi-ripe egg yolk E1 cannot collapse easily during transport can be manufactured.

  Moreover, in this manufacturing method, since the closed lid 12 closed with respect to the saucer 11 is heated by the gas burner 14 in the second step, the fried egg B has a high quality. Moreover, shortening of the manufacturing time of fried egg B is also realized.

  Furthermore, in this manufacturing method, since egg white E3 mixed with 2 to 3% by mass of starch such as corn starch is used, egg white E3 is easily cured, and egg yolk E1 that is semi-ripe of fried egg B can be more reliably protected.

  The fried egg manufacturing method of Example 2 uses the fried egg manufacturing apparatus shown in FIG. The manufacturing apparatus heats the receiving lid 21 having a cavity 21a that is recessed in the axial direction in a columnar shape, a flat closing lid 22 that does not have a cavity, a gas burner 23 that heats the receiving tray 21, and the closing lid 22. And a gas burner 24. The cavity 21a is formed deeper than the cavity 11a of the tray 11 of the first embodiment. Gas burners 23 and 24 are heating devices.

  In this manufacturing method, the intermediate product E is fired in the first step as in the first embodiment. Next, in the second step, egg white E3 is introduced into the egg yolk E1 side of the intermediate product E in the cavity 21a of the tray 21. The closing lid 22 is also held at 94 ° C. by the gas burner 24. Thereafter, by rotating the tray 21, the closing lid 22 is closed with respect to the tray 21 as shown in FIG. Then, the egg white E3 is bound to the intermediate product E. Thereafter, by rotating the saucer 21, the closing lid 22 is opened with respect to the saucer 21, and the fried egg B is taken out. Other conditions are the same as in the first embodiment.

  In this manufacturing method, the fried egg B is placed on the flat lid 22 by rotating the tray 21, so that the fried egg B is easily taken out. Other functions and effects are the same as those of the first embodiment.

  The manufacturing method of the fried egg of Example 3 uses the fried egg manufacturing apparatus shown in FIG.6 and FIG.7. This manufacturing apparatus includes a receiving tray 31 having a cavity 31 a recessed in a hemispherical shape, a flat closing lid 32 having no cavity, a gas burner 33 for heating the receiving tray 31, and a gas burner 34 for heating the closing lid 32. And have. The gas burners 33 and 34 are heating devices.

  In this manufacturing method, in the first step, when the intermediate product E is baked in the same manner as in Example 2, the raw egg yolk E1 of the input raw egg E is likely to sink downward in the central portion of the cavity 31a. A fried egg B that is more difficult to collapse can be produced. Moreover, the hemispherical fried egg B with thin thickness can be manufactured by this. Other functions and effects are the same as those of the second embodiment.

  In the above, the present invention has been described with reference to the first to third embodiments. However, the present invention is not limited to the first to third embodiments, and can be appropriately modified and applied without departing from the spirit of the present invention. Needless to say.

  The present invention is suitable for use in producing a large amount of fried eggs.

1 is a schematic cross-sectional view of a fried egg manufacturing apparatus in a state where a tray and a closing lid are opened according to the manufacturing method of Example 1. FIG. It is a schematic cross section of the fried egg manufacturing apparatus in a state where the tray and the closing lid are closed in the manufacturing method of the first embodiment. It is a schematic diagram which shows the process after the 2nd process in connection with the manufacturing method of Example 1. FIG. It is a schematic cross section of the fried egg manufacturing apparatus in a state where the tray and the closing lid are opened in the manufacturing method of the second embodiment. It is a schematic cross section of the fried egg manufacturing apparatus in a state where the tray and the closing lid are closed in the manufacturing method of the second embodiment. It is a schematic cross section of the fried egg manufacturing apparatus in a state where the tray and the closing lid are opened in the manufacturing method of the third embodiment. FIG. 10 is a schematic cross-sectional view of a fried egg manufacturing apparatus in a state where a tray and a closing lid are closed according to the manufacturing method of Example 3.

Explanation of symbols

11, 21, 31 ... saucer 12, 22, 32 ... closing lid 1a, 2a, 3a, 1b ... cavity 13, 14, 23, 24, 33, 34 ... heating device (gas burner)
E ... Raw egg E1 ... Raw egg yolk, egg yolk E2, E3 ... Raw egg white, egg white B ... Fried egg

Claims (6)

Preparing a fried egg production device comprising a saucer having a cavity formed in a concave shape, a closing lid provided to close the cavity, and a heating device capable of heating at least the saucer;
A first step of throwing a raw egg that has been split into the cavity with the closing lid open to the saucer, and baking the raw egg by the heating device to produce an intermediate product;
A second step in which raw egg white is introduced into the egg yolk side of the intermediate product in the cavity, and the egg white is bound to the intermediate product in a state where the closing lid is closed with respect to the saucer and fried egg A method for producing a fried egg.   2. The fried egg manufacturing method according to claim 1, wherein the heating device is configured to be able to heat the closing lid, and in the second step, the closing lid closed with respect to the tray is heated by the heating device. Method.   The method for producing a fried egg according to claim 1 or 2, wherein the raw egg white is a mixture of starches.   The method for producing a fried egg according to any one of claims 1 to 3, wherein the fried egg has a semi-ripe egg yolk.   The method for producing a fried egg according to any one of claims 1 to 4, wherein the cavity is formed in a columnar shape in an axial direction.   5. The fried egg manufacturing method according to claim 1, wherein the cavity is recessed in a hemispherical shape.

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