JP2010094098A - Production method of boiled egg - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled eggs in an excellent shell peeled off state. <P>SOLUTION: The production method of boiled eggs includes a first step of preparing the eggs, a second step of putting the eggs in a decreased pressure condition for 50-190 min at 20-85°C and 0.000-0.060 Mpa and a third step of boiling for a predetermined time the eggs after finishing the treatment in the second step. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an improved method for shelling boiled eggs.

Conventionally, there is a shell splitting device disclosed in Patent Document 1 as a shell splitting device that splits a large amount of boiled egg shells. Furthermore, there is a shell peeling device disclosed in Patent Document 2 as a device for peeling a large amount of shelled boiled eggs. With these devices, a large amount of boiled egg shells are broken and peeled off.
Japanese Patent No. 3683874 Japanese Patent No. 3757227

When peeling a shell of boiled egg, a part of the egg white adhering to the shell may be peeled off together with the shell and the appearance may be deteriorated. This is particularly noticeable in boiled eggs using so-called fresh eggs immediately after egg laying. This is because the carbon dioxide contained in the egg white is rapidly vaporized by boiling the egg, and the egg white or eggshell membrane is pressed against the shell and fixed to the shell. Above all, since the egg white of fresh eggs contains a large amount of carbon dioxide, the egg white and eggshell membranes are firmly attached to the shell. As described above, it is difficult for the devices of Patent Document 1 and Patent Document 2 to peel the shell of the boiled egg in which the egg white or eggshell membrane is fixed to the shell so that the egg white does not peel off. In addition, in a fresh egg, a large amount of carbon dioxide gas is rapidly vaporized, so that many fine holes are generated in the egg white and the egg white becomes sponge-like, so that the texture and flavor are inferior. On the other hand, since carbon dioxide in egg white is gradually released to the outside as time passes, an egg that is several days after laying eggs (a so-called egg with low freshness) has little carbon dioxide in the egg white. Therefore, since the egg white and eggshell membrane are hard to stick to the shell when boiled, the egg white does not easily peel off when the shell is peeled off. Therefore, it is preferable to apply the boiled egg using the egg with low freshness to the apparatus of patent document 1 and patent document 2 instead of a fresh egg. However, since eggs are usually collected in a fresh state, before they are boiled, they must be stored until the freshness is reduced. Is required. Especially when producing a large amount of boiled eggs, these become a big problem. In addition, if it is stored for a long period of time, it will be easier to peel off the shell, but on the other hand, the thick egg white will become watery, and the misalignment of the boiled egg will become prominent. In addition, sulfide blackening is likely to occur on the yolk surface of boiled eggs. These make the boiled egg look bad and reduce the commercial value. In addition, the yield decreases because the moisture in the egg evaporates and the egg weight decreases with long-term storage. On the other hand, consumers demand freshness for food and food. In order to respond to this, it is necessary to use fresh eggs, and it is not preferable to store eggs for a long time before they are boiled.
As a method of avoiding the above-mentioned problem of boiled eggs, there is a method of providing a crack or a hole in the shell before it is boiled. According to this method, the carbon dioxide gas in the egg white is released to the outside through the tears and holes, so that even when a fresh egg is boiled, the egg white or eggshell membrane does not stick to the shell, and the egg white peels off when the shell is peeled off. Does not happen. However, it is not preferable because egg white may leak from the cracks or holes of the shell when boiled. In addition, when shipped as a shelled boiled egg, the appearance will deteriorate due to cracks and holes in the shell, such being undesirable. On the other hand, it is also considered to release the carbon dioxide gas by reducing the pressure of the egg to facilitate shell peeling. Conditions such as the treatment temperature, treatment time, and treatment pressure in the decompression process vary depending on the type and size of the eggs used, so the optimum treatment conditions for the release of carbon dioxide must be appropriately set and verified. It becomes.
Accordingly, an object of the present invention is to provide a method for producing a boiled egg having a good shelling condition by facilitating the setting of a decompression condition suitable for the release of carbon dioxide gas.

In order to solve the above-mentioned problems, the inventors of the present invention have made extensive studies and found the range of each condition for optimizing the processing temperature, processing time, and processing pressure conditions in the decompression processing suitable for the release of carbon dioxide gas. It was. That is, the present invention has the following configuration within the range of each condition. That is,
A first step of preparing an egg;
A second step of placing the egg in a reduced pressure state of 20 ° C. to 85 ° C. and 0.000 Mpa to 0.060 Mpa for 50 minutes to 190 minutes;
A third step of boiling the egg after the end of the processing of the second step for a predetermined time;
Is a method for producing boiled eggs.

  According to the method for producing a boiled egg of the present invention, first, an egg is prepared and put in a predetermined reduced pressure state before being boiled. Thereby, the carbon dioxide gas in egg white is discharge | released outside, and the carbon dioxide gas density | concentration in egg white falls. Then, the egg subjected to the decompression process is boiled for a predetermined time to produce a boiled egg. Since the boiled egg produced in this way has less carbon dioxide in the egg white, the egg white and eggshell membrane are less likely to stick to the shell when boiled. As a result, as the shell of the boiled egg is peeled off, the egg white hardly peels off, and the appearance of the boiled egg after the shell is peeled off is improved. In this way, a boiled egg with good shelling is produced. Furthermore, since it is not necessary to store the eggs before they are boiled in order to reduce the freshness of the eggs, it is not necessary to secure a storage location or manage the storage state. Furthermore, the present invention proposes a range of conditions (processing temperature, processing time, processing pressure) for producing a boiled egg suitable for a shelling machine. The operator can select the optimum conditions for the actual processing from the range of such conditions. At this time, by setting the range of various conditions in advance as in the present invention, it is possible to prevent a condition setting error in advance and to easily search for an optimum processing condition.

  The kind of egg used by this invention is not specifically limited, Various eggs, such as a chicken egg and a quail, can be used. Moreover, although the state of an egg is not specifically limited, It is preferable that it is a fresh egg. For example, eggs that are used within 10 days immediately after egg laying, preferably within 3 days immediately after egg laying, more preferably within 1 day immediately after egg laying are used. This is because the use of fresh eggs meets the demands of consumers.

  In the present invention, the following apparatus is preferably used as the shell peeling apparatus. That is, a pair of shelling rollers that are arranged in parallel in contact and rotate inward, respectively, and a shelling roller, press the boiled egg against the shelling roller and boil it along the shelling roller A shell peeling device including a feed roller for transferring an egg. An example of such a shelling apparatus is Daiei Co., Ltd. shelling apparatus (model number DE-15S). A large amount of boiled egg shells can be efficiently peeled off by so-called mechanical peeling using such a shell peeling device.

In order to verify the optimal decompression conditions for improving the shelled state of the boiled egg, the following test was conducted. First, 100 shelled raw chicken eggs (MS size) that had passed one day after egg laying were prepared. Subsequently, the raw chicken eggs were placed on a tray and subjected to the following decompression treatment. The decompression conditions were 0.050, 0.025, and 0.010 MPa, and the treatment times were 30, 60, 90, 120, 150, and 180 minutes, respectively. The processing temperature was constant at about 35 ° C. The egg white pH before the vacuum treatment was 8.90. A vacuum constant temperature apparatus (model number DPS-40) manufactured by Yamato Scientific Co., Ltd. was used as the decompression processing apparatus.
Next, the egg which had been subjected to the reduced pressure treatment was boiled with a boil device, cooled, and then mechanically peeled with a shell remover. The boil condition was about 8 minutes 30 seconds in boiling water. As the shell peeling device, a shell peeling device (model number DE-15S) manufactured by Daiei Co., Ltd. was used. As a comparative control, boiled eggs were prepared using eggs placed at room temperature and normal pressure without being subjected to reduced pressure treatment.

Table 1 shows the fluctuation value of the egg white pH and the evaluation of the peeled state after being boiled for the eggs treated under the respective reduced pressure conditions. The “fluctuation value of egg white pH” as used herein refers to the amount of change in egg white pH before and after the decompression treatment. The evaluation of the shell peeling state was performed as follows. First, the ratio of boiled eggs in which no scratches were observed was calculated under each decompression condition, with the peeling of egg whites of a rectangular area of 5 mm × 5 mm or more being regarded as scratches. 80% or more of the total number of each decompression condition when boiled eggs are not scratched ○, 60-79% boiled eggs are not scratched Δ, boiled eggs without scratches are 59% or less The shell peeling state was evaluated with x being the case.

First, the egg white pH fluctuation value was 0.0 for eggs placed at room temperature and normal pressure, which was a comparative control, and the shell peeled state after being boiled was poor (see FIG. 1A). On the other hand, under the reduced pressure condition of 0.050 Mpa, the egg white pH reached 9.01 (pH fluctuation value was 0.11) after the treatment time of 180 minutes, and the peeled-off state was almost satisfactory. Further, in the treatment with 0.025 Mpa, the egg white pH reached 8.98 (pH fluctuation value was 0.08) in 150 minutes, and the shell peeling state was ◯, which was almost satisfactory. Furthermore, in the 0.010 Mpa treatment, the egg white pH reached 9.00 (pH fluctuation value was 0.10) in 120 minutes, and the peeled-off state was good (see FIG. 1B).
On the other hand, under the reduced pressure condition of 0.050 Mpa or less, for example, if it takes longer than 180 minutes, the carbon dioxide gas escapes and the shell peeling state seems to be improved. However, considering the practical aspect, if it is longer than 180 minutes, it takes too much time, which is not preferable. On the other hand, if the pressure is further reduced from 0.010 Mpa, it is considered that the carbon dioxide gas is released in a shorter time, for example, less than 60 minutes, and the shell peeling state is improved. However, since it is closer to a vacuum, it is necessary to increase the power of the apparatus and increase the cost, which is not preferable.
Also, under reduced pressure conditions of 0.025 to 0.010 MPa, a processing temperature of 35 ° C. and a processing time of 90 minutes or less, the carbon dioxide gas has not yet been removed, so the egg white pH is low (pH fluctuation value is small) and the shell is peeled off Was bad. On the other hand, it was found that the longer the treatment time, the better the shell peeling state was. However, even if it took 180 minutes over 150 minutes, there was no significant change.

  It can be seen from Table 1 that at a temperature of 35 ° C., if the pressure is 0.010 to 0.25 Mpa and the treatment time is 150 to 180 minutes, shelling of boiled eggs is easy in almost all chicken eggs. However, if the processing time is too long in 180 minutes, a shorter processing time such as 90 minutes or 120 minutes can be set.

The efficiency (speed) at which carbon dioxide escapes from the egg is expected to be affected by temperature. Therefore, the correlation between the treatment temperature and the treatment time during the decompression treatment was examined. For each of the treatment temperatures 25 ° C., 35 ° C., 45 ° C., 60 ° C. and 80 ° C., the decompression condition was 0.010 Mpa, the treatment time was 0, 30, 60, 120, 150 and 180 minutes. The evaluation of the peeled state of the eggs is shown in Table 2.
As shown in Table 2, at 80 ° C., the egg white pH was 8.90 at the treatment time of 0 minutes, but the egg white pH reached 9.10 (pH fluctuation value was 0.20) at the treatment time of 90 minutes. The peeled-off state was almost good with ○. Furthermore, after the treatment time of 120 minutes, the egg white pH was 9.17 (pH fluctuation value was 0.27), and the peeled-off state was good with ○. In this temperature condition, the processing time of 150 and 180 minutes is not carried out, but it is naturally recognized from the above results that the shell peeling state is good with ◯ for the processing times of 150 and 180 minutes.
At 60 ° C., the egg white pH was 8.90 at the treatment time of 0 minutes, but the egg white pH reached 9.04 (pH fluctuation value was 0.14) at the treatment time of 90 minutes, and the peeled-off state was roughly Δ. It became good. Furthermore, the egg white pH was 9.12 (pH fluctuation value was 0.22) and 9.17 (pH fluctuation value was 0.27), respectively, with treatment time of 120 minutes and 150 minutes. It became. In this temperature condition, the processing time of 180 minutes is not carried out, but it is naturally recognized from the above results that the peeled-off state is good for the processing time of 180 minutes.
At 45 ° C., the egg white pH was 8.90 at the treatment time of 0 minutes, but at the treatment time of 60 minutes and 90 minutes, the egg white pH was 8.98 (pH fluctuation value was 0.08) and 9.02 (pH, respectively). The fluctuation value reached 0.12), and the peeled-off state was generally good at Δ. Furthermore, the egg white pH was 9.05 (pH fluctuation value was 0.15), 9.11 (pH fluctuation value was 0.21), and 9.19 (pH fluctuation value) at 120 minutes, 150 minutes, and 180 minutes, respectively. 0.29), and the peeled-off state was all good and good.
At 35 ° C., the egg white pH was 8.90 at the treatment time of 0 minutes, but the egg white pH reached 8.97 (pH fluctuation value was 0.07) at the treatment time of 90 minutes, and the peeled-off state was roughly Δ. It became good. Furthermore, the egg white pH was 9.00 (pH fluctuation value was 0.10), 9.06 (pH fluctuation value was 0.16), and 9.14 (pH fluctuation value) at 120 minutes, 150 minutes, and 180 minutes, respectively. 0.24), and the peeled-off state was all good and good.
At 25 ° C., the egg white pH was 8.93 at a treatment time of 0 minutes, but the egg white pH reached 9.01 (pH fluctuation value was 0.08) at a treatment time of 150 minutes, and the peeled-off state was roughly Δ. It became good. Furthermore, after the treatment time of 180 minutes, the egg white pH was 9.08 (pH fluctuation value was 0.15), and the peeled-off state was good with ○.

From the above results, in order to optimize the conditions of the decompression treatment for obtaining a well-boiled boiled egg, the conditions of pressure 0.000 to 0.060 Mpa, temperature 20 to 85 ° C., time 50 to 190 minutes I found out that I should consider. Moreover, as conditions suitable for obtaining a well-boiled boiled egg from the above results, when the pressure is 0.040 to 0.050 MPa at a temperature of 30 to 40 ° C., the treatment time is 170 to 190 minutes, and the pressure is 0. It was found that the treatment time was 110 to 190 minutes at 0.020 to 0.030 Mpa, and the treatment time was 80 to 190 minutes at a pressure of 0.005 to 0.015 Mpa.
Examples of the present invention will be described below.

FIG. 2 shows a block diagram of a boiled egg production apparatus 1a used in the boiled egg production method 1 of the present invention.
As shown in FIG. 2, the boiled egg production apparatus 1 a includes a decompression device 10, a steamer device 20, a cooling device 30, a shell splitting device 40, and a shell peeling device 50. In this embodiment, a vacuum constant temperature device (model number DPS-40) manufactured by Yamato Scientific Co., Ltd. is used as the decompression device 10, and a shell manufactured by Daiei Co., Ltd. is used as the steamer device 20, the cooling device 30, the shell splitting device 40, and the shell peeling device 50. A peeling device (model number DE-15S) was used. The decompression device 10 includes a decompressor 11, a constant temperature machine 12, and a timer 13. The steamer device 20 includes a steam tank 21, a temperature controller 22, a timer 23, and an egg feeder 24. The cooling device 30 includes a primary cooling tank 31, a secondary cooling tank 32, and an egg feeder 33.

A side view of the shell splitting device 40 is shown in FIG. 3A, and a cross-sectional view taken along line AA in FIG. 3A is shown in FIG. 3B. The shell splitting device 40 is a device disclosed in Japanese Patent No. 3683874. Hereinafter, the splitting device 40 will be described along the description of the publication. The shell splitting device 40 includes an inner bar drum 41 and an outer bar drum 42. As shown in FIG. 3A, the inner bar drum 41 has a large number of bar bars arranged in the circumferential direction at a portion close to the outer peripheral edge of two inner disks 411 arranged to face each other at a predetermined interval. It is connected by. These rods are composed of a straight round bar 412 having a constant shaft diameter with respect to the axial direction, and a deformed round bar 413 whose shaft diameter changes with respect to the axial direction. The straight round bars 412 and the deformed round bars 413 are all arranged on the same circumference with a predetermined interval in the circumferential direction. That is, four normal straight round bars 2 are continuously arranged, and the deformed round bars 3 are arranged adjacent to the straight round bars 2 on both sides thereof. Thus, four straight round bars 2 and one deformed round bar 3 form one set, and many sets (9 sets in this embodiment) are arranged on the same circumference. Yes.
On the other hand, the outer bar drum 42 is disposed outside the inner bar drum 41 so as to cover the inner bar drum 41. That is, a pair of outer ring plates 425 having a diameter larger than that of each inner disk 411 is disposed on the outer side of the pair of inner disks 411 constituting the inner bar drum 41. And the outer peripheral part of each outer side ring board 425 is the form connected with many round bars 426. The plurality of round bars 426 are arranged in a set in a radial direction at a predetermined interval as a set of three, and they are arranged at a predetermined interval in the circumferential direction. ing.
A partition ring 407 having the same diameter as that of the pair of outer ring plates 425 is attached to the inner side of each inner disk 411 of the inner bar drum 41. By doing so, the outer peripheral edge portion of the inner bar drum 41 is provided with the round bars 412 and 413 of the inner bar drum 41, the round bars 426 of the outer bar drum 42, and a pair of partition rings 407. A number of boiled egg storage chambers 408 are formed.

  The inner rod drum 41 is fixed to the drive shaft 401 via each fixing tool 409 attached to the outside of the pair of inner disks 411. Further, the outer bar drum 42 is arranged concentrically with the inner bar drum 41 and is connected to the drive shaft 401 via bearings 427 attached to the outside of the pair of outer ring plates 425. It is supported so that it can rotate. Therefore, when the drive shaft 401 is rotated, the inner bar drum 41 rotates integrally with the drive shaft 401, but the outer bar drum 42 does not rotate. The drive shaft 401 is rotatably supported by a pair of bearings 414 attached to both ends thereof, and drives the inner bar drum 41 at one end thereof (a portion protruding from the bearing 13 on one side). A chain gear 415 is mounted. A chain gear 428 for driving the outer bar drum 42 is integrally mounted on the outer side of one outer ring plate 425 of the outer bar drum 42. As shown in FIG. 3B, a throwing guide 402 for placing the boiled egg into the boiled egg storage chamber 408 is provided obliquely above the shell splitting device 40. In addition, a discharge guide 403 that receives the shelled boiled egg is provided obliquely below the shell splitting device 40.

4A shows a perspective view of the shell peeling device 50, and FIG. 4B shows a cross-sectional view taken along the line BB of FIG. 4A. The shell peeling apparatus 50 is an apparatus disclosed in Japanese Patent No. 3757227. Hereinafter, the shell peeling apparatus 50 will be described along the description of the publication. As shown in FIG. 4A, the shell peeling device 50 includes a pair of shell peeling rollers 51 and 52, a feed roller 53, a shell ejector 54 and an egg feeder 55. A space V for placing the boiled egg E is formed between the shelling rollers 51 and 52 and the feed roller 53. In addition, a fall prevention plate 57 for preventing the boiled egg E from falling is attached to the front side of the pair of shelling rollers 51 and 52 (the side farther from the feed roller 53).
A pair of shelling rollers 51 and 52 supports the boiled egg E discharged from the splitting device 40 in a cracked state, and rubber is fixed to the outer peripheral surface of each mandrel 51a and 52a. Both shell peeling rollers 51 and 52 are arranged in contact. The axial center of the shelling roller 51 on the back side (the side close to the feeding roller 53) is the shelling on the near side so that the boiled egg E placed in the space V is leaned against and supported by the feeding roller 53. The position is slightly lower than the axis of the roller 52. The pair of shelling rollers 51 and 52 are rotated inwardly (that is, in directions opposite to each other). And it has the function of drawing in the thin skin 60 which protruded from the crack part of the cracked boiled egg E, and drawing in the shell 61 fixed to this thin skin 60 in connection with it.
The feeding roller 53 is for leaning and supporting the boiled egg E, and is in a state parallel to the pair of shelling rollers 51, 52 obliquely above the pair of shelling rollers 51, 52 in a cross-sectional view. It is arranged by. The feed roller 53 has a straight round bar shape, and a protrusion 533 made of rubber is provided on the outer peripheral surface of a roll main body 532 provided with a plurality of peripheral grooves (posture change grooves 531) at a predetermined pitch P1 in the axial direction. It is a form wound in a spiral. The roll main body 532 has a form in which a resin is fixed to the outer peripheral surface of the mandrel 15a, like the pair of shelling rollers 51 and 52. The roll main body 532 of the present embodiment has a form in which a resin is fixed to the outer peripheral surface of the mandrel 15a. However, the roll main body 532 may have a structure in which rubber is fixed or a stainless round bar. In the case of the feed roller 53 according to the present embodiment, the groove shape of each posture change groove 531 is an arc shape, and is provided continuously with the same groove depth in the circumferential direction of the roll body 532. Moreover, those opening widths are slightly smaller than the width of the boiled egg E (the maximum outer diameter of the boiled egg E). As will be described later, the feed roller 53 of the shell peeling device 50 rotates in the direction T in which the boiled egg E is lifted. For this reason, the said protrusion 533 is wound in the left-handed screw direction, The pitch is constant, and is a little longer than the length of the boiled egg E. As a result, one boiled egg E is arranged between the protrusions 533 for one pitch. The height of the protrusion 533 is smaller than the groove depth of each posture change groove 531. And this protrusion 533 is continuously wound in the form which traces those bottom face parts in the part of each attitude | position change groove | channel 531 (refer FIG. 4A).

FIG. 5 shows a flowchart of the method 1 for producing boiled eggs. The manufacturing method 1 of a boiled egg is demonstrated referring FIG. 3 and 5. FIG. As shown in FIG. 5, first, eggs are prepared for one day after egg laying (step a in FIG. 5). The prepared egg is set in a tray (not shown) of the decompression device 10, is brought into a decompressed state of 0.025 to 0.010 Mpa by the decompressor 11, and the treatment temperature is set to 35 to 45 ° C. by the thermostat 12, and 120 to Leave for 180 minutes (step b in FIG. 5). After the elapse of the above time, the egg after decompression processing is set in the egg feeder by the timer 13 and transferred to the steamer device 20. The transferred egg is set in the steam bath 21 and maintained at about 100 ° C. for 8 minutes 30 seconds by the temperature controller 22 and boiled (step c in FIG. 5). When the time has elapsed, the egg boiled by the timer 23 is set in the egg feeder 24 and transferred to the cooling device 30. The transferred eggs are cooled through the primary cooling tank 31 and the secondary cooling tank 32, set in the egg feeder 33, and transferred to the shell splitting device 40. The transferred eggs are accommodated in a boiled egg accommodating chamber 408 constituted by the round bars 412 and 413 of the inner bar drum 41 and the round bars 426 of the outer bar drum 42 through the charging guide 402. The boiled egg E is supported by the straight round bar 412 or the deformed round bar 413 of the inner bar drum 41 and the round bar 426 of the outer bar drum 42. When the chain gear 415 is rotated in this state, the inner bar drum 41 is integrated with the drive shaft 401 and rotated at high speed in the direction of the arrow P (see FIG. 3B). Further, when the chain gear 15 is rotated, the outer rod drum 42 is integrated with the chain gear 15 and is rotated at a low speed in the direction of the arrow Q. The boiled egg E stored in the boiled egg storage chamber 8 is rotated by colliding with the round bars 412 and 413 of the inner bar drum 41 and its shell is cracked. As the outer bar drum 42 rotates, the boiled egg E is also fed in the direction of arrow Q while rotating itself. By doing so, the whole shell of the boiled egg E is cracked. Moreover, when the boiled egg E is subjected to a water shower sent from the shower device S, water enters between the egg white and the thin skin through the gap between the cracked shells. For this reason, while the movement of the boiled egg E in the storage chamber 408 is performed smoothly, damage to egg white is prevented. Since it is cracked and peeled off, it is sanitary because it is washed away by the action of a water shower.
When the boiled egg E accommodated in the boiled egg storage chamber 408 reaches the portion of the discharge guide 403, it naturally escapes from the boiled egg storage chamber 408 by the action of gravity, and a pair of shelling rollers located obliquely below the discharge end 51 and 52 and a space V formed between the feed rolls 53. At this time, the shell 61 of the boiled egg E is in a cracked state, and the thin skin 60 protrudes from the cracked portion.

The feed roll 53 of this embodiment rotates in the direction R for lifting the boiled egg E. Further, the protrusion 533 is wound in the left-handed screw direction. For this reason, the boiled egg E laterally arranged in the space V on the upstream side of the shelling device 50 is transferred along the transfer direction U by the protrusion 533 provided on the feed roll 53. The boiled eggs E transferred in FIG. 4A are sequentially indicated as E ₁ , E ₂ , E ₃ , E ₄ . While the boiled egg E is transferred, the shell is peeled off by the pair of shelling rollers 51 and 52. More specifically, for example, as shown in Figure 4B, thin skin 13 that protrudes from the cracked portion of the shell 61 of the egg E ₂ In this boiled is gripped by the pair of shelling rollers 51 and 52. Since the pair of shelling rollers 51 and 52 rotate inward, the gripped thin skin 13 is drawn between the rolls 8 and 9. The thin skin 13, because it is fixed firmly to the shell 61 of the boiled eggs E, by the thin skin 13 is pulled away from the egg white of the egg E ₂ boiled shells 61 of cracking conditions. The shell 61 is pulled out while being expanded between a pair of shell peeling rollers 51 and 52 made of rubber, and then discharged. In this way, the boiled egg E is transferred along the transfer direction U by the protrusion 533 provided on the feed roll 53 as the feed roll 53 rotates, and enters the posture change groove 14 provided on the feed roll 53. As a result, the feeding posture changes. Thereby, the wide area | region of the boiled egg E can be made to contact with a pair of shell peeling rollers 51 and 52, and the shell 61 over the perimeter of the boiled egg E is peeled (step d of FIG. 5).
The peeled boiled egg is set in the egg feeder 54, and the peeled shell is discharged to the outside by the shell discharger 53. While the shelled boiled egg is transferred to the egg feeder 54, inspection, tertiary cooling and weighing are performed.

  As described above, according to the method 1 for producing boiled eggs, as shown in Table 1, despite the use of fresh eggs, 80% or more of the eggs are not damaged. Is done. In particular, since the shell can be peeled off by so-called machine peeling as described above, a large amount of boiled eggs having a good shell peeling state can be produced. Further, since carbon dioxide gas is released from the inside of the egg white, the egg white is prevented from being spongy, and the texture and flavor are good. Furthermore, since fresh eggs are used, the thickening of the egg white has not progressed. Therefore, since the yolk is maintained near the center of the egg, so-called misalignment does not occur. Moreover, sulfide blackening hardly occurs on the yolk surface. In addition, since it is not stored for a long time before being boiled, the evaporation of moisture in the egg is suppressed, and the yield is improved. In addition, it is advantageous in terms of cost because it is not necessary to secure a storage location and manage the storage state. Moreover, since the decompression process in the present production method 1 can be carried out in a simple process and in a relatively short time, it does not take time and contributes to an improvement in production efficiency. In addition, since the pressure is not excessively low under the decompression process conditions, the load on the decompressor 11 is small, and an increase in manufacturing cost is suppressed.

  In the present example, the boiled egg was divided into shells and shells, but the shells and shells may not be stripped. In other words, the boiled egg transferred by the egg feeder 33 of the cooling device 30 can be recovered and used as a shelled boiled egg. Also in this case, for example, when a consumer who purchases a shelled boiled egg peels off the shell, the egg white does not peel off together with the shell, so that the shell is easy to peel off and becomes a shelled boiled egg with high commercial value.

  The method for producing boiled eggs of the present invention can be used for processed eggs of chicken eggs and other eggs.

The present invention is not limited to the description of the embodiments and examples of the invention described above. Various modifications may be included in the present invention as long as those skilled in the art can easily conceive without departing from the description of the scope of claims.
The contents of papers, published patent gazettes, patent gazettes, and the like specified in this specification are incorporated by reference in their entirety.

FIG. 1A is a diagram showing a boiled egg whose shell is peeled off, and FIG. 1B is a diagram showing a boiled egg whose shell is peeled off. FIG. 2 is a block diagram of the boiled egg manufacturing apparatus 1a. 3A is a side view of the shell splitting device 40, and FIG. 3B is a cross-sectional view taken along line AA in FIG. 3A. 4A is a perspective view of the shell peeling device 50, and FIG. 4B is a cross-sectional view taken along line BB of FIG. 4A. FIG. 5 is a flowchart of the method 1 for producing boiled eggs.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Boiled egg manufacturing method 1a Boiled egg manufacturing apparatus 10 Decompression apparatus 11 Decompression machine 12 Constant temperature machine 13, 23 Timer 20 Steamer apparatus 21 Steam tank 22 Temperature controller 24, 33, 55 Egg feeder 30 Cooling apparatus 31 Primary cooling tank 32 Secondary Cooling Tank 40 Shell Splitting Device 41 Inner Bar Drum 42 Outer Bar Drum 50 Shelling Device 51, 52 Shelling Roller 53 Feeding Roller 54 Shell Discharger

Claims (5)

A first step of preparing an egg;
A second step of placing the egg in a reduced pressure state of 20 ° C. to 85 ° C. and 0.000 Mpa to 0.060 Mpa for 50 minutes to 190 minutes;
A third step of boiling the egg after the end of the processing of the second step for a predetermined time;
A method for producing boiled eggs. A first step of preparing an egg;
A second step of placing the egg in a reduced pressure of 35 ° C. and 0.010 Mpa to 0.025 Mpa for 150 to 180 minutes;
A third step of boiling the egg after the end of the processing of the second step for a predetermined time;
A method for producing boiled eggs.   The method for producing a boiled egg according to claim 1 or 2, comprising a fourth step of peeling the boiled egg shell after the third step. In the fourth step,
A pair of shelling rollers arranged in parallel and each rotating inward;
A feeding roller that is attached to the shelling roller and supports the boiled egg and transfers the boiled egg along the shelling roller;
The manufacturing method of the boiled egg of Claim 3 using a shelling apparatus provided with.   The said egg is the manufacturing method of the boiled egg as described in any one of Claims 1-4 which is within 10 days after egg-laying.