JP2012010695A - Method and apparatus for preparing soft-boiled egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and an apparatus which are suitable for preparing a lot of soft-boiled eggs and capable of holding the eggs on warm condition for long time without changing an egg condition so as to be consumed at any time.SOLUTION: The method of preparing the soft-boiled eggs includes the steps of immersing one or more eggs in a heart transfer medium, raising the temperature of the heat transfer medium to a first temperature value and thereafter cooling the heat transfer medium at a rate such that the temperature of the heat transfer medium falls to a second temperature value for a predetermined time interval. The apparatus for preparing one or plural soft-boiled eggs includes a vessel (21) for containing the heat transfer medium, a means for heating the heat transfer medium, a means for cooling the heat transfer medium, a temperature sensing means for sensing the instantaneous temperature of the heat transfer medium and a control means for energizing the heating means until the temperature sensor detects the attainment of the first temperature and for energizing the cooling means thereafter for the predetermined time interval.

Description

  The present invention relates to a method and related apparatus for producing soft-boiled eggs. As used herein with respect to eggs, the term “half-boiled” means that the egg white or “white portion” of the egg has hardened, while the egg yolk is heated but still fluid. I want you to understand. When the egg is boiled raw, the egg white does not harden, has fluidity, and is partially transparent. If the egg is boiled too much, the yellow will pass through the fluidized state and become hardened. Traditionally, soft-boiled eggs are placed in boiling water for a defined short period of 3 to 4 minutes and then overheated (unless of course these soft-boiled eggs can be eaten immediately). Made by cooling quickly to avoid. This is suitable for one or several eggs, but in the commercial case it is preferred to cook a very large number of eggs from 50 to 100 at a time. The above prior art is not suitable for such large quantities of eggs.

  Further, in commercial facilities, particularly retail facilities, it is necessary to be able to provide a large amount of soft-boiled eggs in a short time within a temperature range suitable for consumption. The present invention can therefore be used to produce large quantities of soft-boiled eggs and to maintain such eggs in a soft-boiled state at a temperature suitable for consumption without further heating, thereby changing the state of the egg over time. It seeks a way to make soft-boiled eggs that can't be done.

  The prior art has attempted to produce a commercial machine that forms a device that can cook as many as seven eggs, which comprises a vessel into which the eggs are placed, followed by hot water. The container has an opening through which hot water can flow out at a predetermined rate to provide a predetermined amount of hot water that has reached its boiling point (and the container is suitable for indicating an appropriate filling level). The eggs are processed so that all hot water is in a suitable state before it is drained from the container. In order to prevent the egg from being further heated and overcooked after the hot water is discharged, it is usually necessary to cool the egg by a brief cooling shower with water or by immersing in ice water for 2 or 3 minutes. However, this device is not suitable for producing large quantities of eggs and does not hold eggs in a warm state for a long time without changing the state of the eggs so that they can be consumed at any time.

  Therefore, according to the present invention, the following steps: placing one or more eggs in the heat transfer medium, increasing the temperature of the heat transfer medium to a first value, and thereafter a predetermined time interval Cooling the heat transfer medium at a rate such that the temperature of the heat transfer medium is dropped to a predetermined second temperature over a period of time.

  In the method of the present invention, the “first temperature” at which the heat transfer medium (usually water) is allowed to reach must not be as high as hot water.

  The inventor of the present invention states that there is a relationship between the cooking speed of the egg and the temperature at which the egg is held, and that the egg has a first temperature or starting temperature and a second temperature or ultimate temperature over a predetermined time. We found that the yellow tint is cooked to a complete fluid state when held between. Thus, to prevent overcooking, the present invention is such that it is cooled from a first temperature or starting temperature to a second temperature or reaching temperature with a desired cooking time (they can be empirically defined for any given device). Provide a heat transfer medium, and thus eggs. If the device is configured to allow the heat transfer medium and thus the eggs contained in the heat transfer medium to reach a second or ultimate temperature after a predetermined time interval (eg after a certain time). The heat transfer medium, and consequently the eggs contained in the heat transfer medium, is at a second temperature, i.e., below the ultimate temperature, and no further substantial yolk cooking is performed.

  The heat transfer medium may be forced to cool for a predetermined time, for example, by a flow of cooling fluid at a flow rate defined to cool the heat transfer fluid from a first temperature to a second temperature within a predetermined time interval. It may be cooled from the first temperature to the second temperature within the interval. The larger the heat transfer medium itself, the greater the heat energy, and therefore the greater the energy required to lower the temperature value from the first temperature value to the second temperature value within a predetermined time interval. I want you to understand. In a preferred embodiment of the invention, the volume of the heat transfer medium is substantially predetermined and the rate at which the cooling fluid is supplied, preferably at room temperature (ambient temperature) is also predetermined. Thereby, the operator has minimal input to the operation of the device (which is simply filling the container to a predetermined level and switching on the apparatus to provide a predetermined amount of heat transfer fluid). No longer have. The apparatus then automatically heats the heat transfer fluid to the first temperature, then stops heating and then begins to cool the heat transfer medium, etc., so that the eggs in the heat transfer medium have a predetermined time. Within the interval, it is cooled from the first temperature to the second temperature, and the egg is fully cooked and ready to eat at the passage of a predetermined time interval. However, in the more advanced version of the apparatus of the present invention, the amount of the heat transfer medium actually present in the container and the heat transfer medium are varied from the first temperature value to the second temperature value within a predetermined time. A means for setting control for confirming the room temperature once set so as to ensure the above may be provided. If a smaller amount of heat transfer medium is used, a lower cooling fluid supply rate is required to achieve the desired cooking state, and cooling can be done with less energy when room temperature is low as well. It is necessary to do.

  The cooling fluid may be supplied at room temperature or at a selected temperature that may be related to room temperature.

  However, the speed of the cooling fluid is preferably determined in advance so that a predetermined amount of the heat transfer medium is brought to near the second temperature value within a predetermined time interval. Similarly, the flow rate of the cooling fluid is preferably continuous and non-intermittent within a predetermined time interval.

  The cooling of the heat transfer medium may be continued for a further time interval after a predetermined time interval.

  The heat transfer medium is preferably a liquid, and may be water.

  The cooling fluid may be air and the cooling fluid may be flowed by a fan.

  When the cooling fluid is flowed by the fan, the fan is such that it achieves a cooling air flow rate that brings the heat transfer medium from a first temperature value to a second temperature value within a predetermined time interval. Also good. However, the flow rate of the cooling air may be changed according to the room temperature.

  Preferably, the further time interval is such that the heat transfer medium reaches a third temperature when the further time interval elapses and no further heating of the egg thereafter.

  After a further time interval has elapsed, the temperature of the heat transfer medium is sensed, which is determined by the temperature sensing so that the temperature of the heat transfer medium is maintained to be lower than the third temperature value and higher than the fourth temperature value. This is because it is decided to give. The fourth temperature value is the lowest temperature at which soft-boiled eggs can be provided as warm eggs when consumed.

  As described above, the apparatus of the present invention does not require any adjustment to achieve the amount of water and the room temperature within a specific range. In a preferred embodiment of the present invention, the first temperature value is about 64 ° C. This may vary up and down from the target temperature at about ± 1 ° C.

  The second temperature is preferably between about 62.5 ° C. and about 62.75 ° C. This is the so-called “transition” temperature. Above this temperature, the egg yolk is heated, but if it is below this temperature, the yellowing is only slightly carried out and the white is further heated. Is called.

  If it is the temperature value mentioned above, the first time interval is preferably substantially 20 minutes.

  The third temperature value is preferably about 59.5 ° C. At this value, the further time interval is preferably about 30 minutes.

  The fourth temperature is preferably about 44 degrees and may vary by about ± 2 ° C.

  The method of the present invention may further include providing a visual indicator at the end of the predetermined time interval. A visual indicator at the end of a further predetermined time interval may also be provided and may be a visual indicator that indicates that the heat transfer medium is being heated.

  The invention also includes an apparatus for making one or more soft-boiled eggs, the apparatus comprising a container for containing the heat transfer medium, means for heating the heat transfer medium, and cooling the heat transfer medium. Means for sensing, temperature sensing means for sensing the instantaneous temperature of the heat transfer medium, and for actuating the heating means until the temperature sensor detects the achievement of the first temperature and for activating the cooling means for a predetermined time interval Control means.

  The control means may operate the cooling means for a further time interval after a predetermined time interval has elapsed.

  Preferably, the heat transfer medium is a liquid such as water, and the cooling means is a fan that sends air to a container containing the heat transfer medium, thereby cooling the heat transfer medium.

  The control means comprises a CPU programmed to operate the cooling means in relation to a time including a sum of a predetermined time interval upon arrival by the heat transfer medium of the first temperature and a further time interval. Also good.

  An indicator lamp may be provided to provide an indicator of the end of a predetermined time interval and / or the end of a further time interval.

  Hereinafter, an embodiment of the present invention will be described in detail as an example with reference to the drawings.

1 is a schematic perspective view of an apparatus for carrying out the method of the present invention. FIG. 2 is a rear view of the apparatus of FIG. 1. FIG. 3 is an exploded view showing components of the apparatus of FIGS. 1 and 2. 4 is a flowchart showing an operation sequence of the apparatus of FIGS. 1 to 3; It is a graph which shows the change of the temperature regarding time in the method of this invention.

  Referring now to the drawings, there is shown an apparatus comprising an outer body case, generally indicated at 11, which is attached to a support 12 and has a cover 13. The control unit simply arranged in a line comprises a “start” button 14, a “reset” button 15 and an indicator lamp 16 in the form of a two-color (red / green) light emitting diode. An outflow opening 17 in the form of an exhaust vent is provided on one side of the outer casing, and an arranged inflow opening 18 for the cooling fan 19 is provided at the rear of the outer casing. An inner container 20 is disposed in the outer casing 11, and the inner container 20 has an upper peripheral flange 21. As a result, the inner container 20 is attached to the outer casing 11 so as to be suspended from the outer casing 11 with a gap between the inner container 20 and the outer casing 11 for the passage of cooling air during operation.

  A heating element 22 is arranged at the bottom of the container 20, and a thermocouple 23 for temperature sensor is arranged in a state of being very close thereto.

  In this embodiment, the container 20 has a volume of 22 liters and can accommodate up to 80 eggs.

  Temperature sensor 23, “start” button 14, and “reset” button 15 provide an input to the controller, and the output from the controller controls the operation of heating element 22 and light emitting diode 16. The device of the present invention functions as follows through a controller in the form of a CPU. First, 22 liters of cold water is introduced into the container 21, and then the egg to be cooked is placed in the container. As described above, up to 80 eggs can be placed in the water in the container 21. Next, the “Reset” button is pressed and then the “Start” button 14 is pressed to ensure that the system is normalized and that a new operation cycle is ready to begin at any time. Thereafter, the controller starts the operation of the heater 22, and at the same time, the two-color light emitting diode 16 is lit in red. The thermocouple 23 detects the water temperature, and when the water temperature reaches the set (first) temperature (in this case, 64 ° C.), the heater 22 is stopped. At this time, the red light emitting diode lamp 16 is still lit. A timer that forms part of the CPU is then activated, and the fan 19 is activated to draw ambient air through the inlet 18. The ambient air is supplied from the inflow portion 18 so as to pass between the casing 11 and the container 20, and then discharged from the outflow portion 17 having a stable door shape. The timer is programmed to run over a first time interval (20 minutes in this embodiment), after which the light emitting diode 16 is used to indicate to the user that the egg is ready for consumption. Emits green light. During these times, the water in vessel 20 is cooled from a first temperature (64 ° C.) to a second temperature in the range of 62.5 ° C. to 62.75 ° C. During this time the egg yolk is cooked. Fan 19 is held in operation for an additional 30 minutes. During this time, the water bath is cooled from 62.75 ° C. to a temperature just below 60 ° C. (about 59.5 ° C.), during which the egg white (white portion of the egg) is continuously cooked. And slightly harden. If it is 60 ° C. or lower, eggs are not cooked, and the fan is stopped after 30 minutes. The temperature sensor 23 continuously detects the temperature of the aquarium, and when it cools, the temperature sensor 23 measures that point and the heater 22 is activated again to maintain the minimum serving temperature of 44 ° C. In the second stage of the operation, called the “hold” stage (the first stage is the “cooking” stage), the egg is warmed, but no further cooking takes place, and this state between 44 ° C. and 46 ° C. is permanently Sustainable.

  In more complex embodiments, a controller is provided to vary the speed of the fan depending on the amount of water actually present in the container 20 and the room temperature. Also, if the amount of water is large, the cooling will take longer from a given temperature, and the cooling rate depends on the room temperature, and the cooling is quicker when the room temperature is lower than when the room temperature is high Note that is done. It is important to note that the egg must be kept above 62.75 ° C. over the period that the egg yolk is cooked to a soft state, and that when using such a device, the aquarium starts at a starting temperature of 64 ° C. It has been determined that a cooling period of 20 minutes was required in order to be able to drop to a transition temperature between 62.5 ° C. and 62.75 ° C. With the same amount of water being cooled, it is necessary to heat the water to a higher starting temperature because the water temperature must reach the transition temperature after 20 minutes with a given fan capacity. Alternatively, the fan itself may be operated at a low speed so that cooling takes place at a desired rate.

  In an embodiment more complex than the above embodiment, the bi-color light emitting diode is a suitable audio output device such as a speaker or buzzer to provide an audible indication of the first time interval and the end of the further time interval. May be captured by or replaced.

FIG. 5 graphically illustrates a process in which time is plotted along the X axis and temperature is plotted along the Y axis. In this graph, the water temperature rises rapidly while being heated from the origin indicating the point at which the device is switched on until the temperature reaches 64 ° C., and heated at the point where the temperature reaches 64 ° C. (time T ₁ ). And the device can be cooled under forced exhaust by a fan. After 20 minutes, i.e. at a temperature _{T 2,} the water is cooled to transition temperature of 62.75 ° C. from 62.5 ° C., water bath is lowered to 59.5 ° C. At time _{T 3,} the fan is stopped at this point. In this embodiment, the time interval from T ₁ to T ₂ is 20 minutes, and the time interval from T ₂ to T ₃ is 30 minutes. The fan is then switched off and the device cools naturally until it reaches 44 ° C, at which point the temperature is kept between 44 ° C and 46 ° C while preventing further cooking of the eggs below 60 ° C. In order to do so, the heater is switched on again.

Eggs are cooked in the shaded portion of the graph, and cooking begins once during the heating phase when the aquarium reaches a transition temperature of 62.5 ° C. The time interval T _{0 when the} temperature is 62.5 ° C. or higher and the heater is operating is relatively short, and in other embodiments a smaller energy heater is used, although the amount of energy supplied is large. From this point of view, it is practically negligible, but it may be necessary to employ this time taken into account when determining the total cooking time.

DESCRIPTION OF SYMBOLS 11 Outer body case 12 Support body 13 Cover 14 Start button 15 Reset button 16 Instruction lamp 17 Outflow opening 18 Inflow opening 19 Cooling fan 20 Inner container 21 Heating element 22 Flange 23 Temperature sensor

Claims (25)

A method for producing a soft-boiled egg, comprising:
The method
Placing one or more eggs in a heat transfer medium;
Increasing the temperature of the heat transfer medium to a first temperature value;
Thereafter, cooling the heat transfer medium at a speed at which the temperature of the heat transfer medium is lowered to a second temperature value at predetermined time intervals;
A method for producing a soft-boiled egg, comprising:   The temperature of the heat transfer medium is maintained between the first temperature value and the second temperature value by a flow of a cooling fluid supplied at a predetermined flow rate over the predetermined time interval. A method for producing a soft-boiled egg according to claim 1.   The method of claim 2, wherein the cooling fluid is supplied at ambient temperature.   4. A method according to claim 2 or claim 3, wherein the flow rate of the cooling fluid is determined to bring the heat transfer medium to near the second temperature value within the predetermined time interval.   5. A method according to any one of claims 2 to 4, wherein the cooling flow is continuous and non-intermittent during the predetermined time interval.   6. The method according to claim 1, wherein the cooling of the heat transfer medium is continued for a further time interval after the predetermined time interval.   The method according to any one of claims 1 to 6, wherein the heat transfer medium is water.   9. A method according to any one of claims 2 to 8, wherein the cooling fluid is air that is flowed by a fan (19).   Depending on the amount of the heat transfer medium and / or the environmental temperature, the cooling air is provided to bring the heat transfer medium from the first temperature value to the second temperature value within the predetermined time interval. The method of claim 8, further comprising adjusting the fan to achieve a flow rate.   The said further time interval is such that, when the further time interval elapses, the heat transfer medium reaches a third temperature value that does not cause further cooking of the egg. Item 10. The method according to any one of Items 9.   In order to determine to apply heat so that the temperature of the heat transfer medium is kept below the third temperature value and above the fourth temperature value, the temperature of the heat transfer medium is set to the further time interval. The method according to any one of claims 1 to 10, wherein the detection is performed after elapse.   12. The method according to any one of claims 1 to 11, wherein the first temperature value is about 64 ° C.   The method of any one of claims 1 to 12, wherein the second temperature is between about 62.5 ° C and about 62.75 ° C.   14. A method according to any one of the preceding claims, wherein the first time interval is substantially 20 minutes.   15. A method according to any one of the preceding claims, wherein the third temperature value is approximately 59.5 ° C.   16. A method according to any one of claims 11 to 15, wherein the further time interval is about 30 minutes.   The method according to any one of claims 11 to 16, wherein the fourth temperature is about 44 ° C (± 2 ° C).   The method according to any one of the preceding claims, further comprising providing a visual and / or audible indicator of the passage of the predetermined time interval.   19. A method according to any one of claims 6 to 18, further comprising providing a visual and / or audible indicator of the progress of the further time interval. An apparatus for producing one or more soft-boiled eggs,
The device is
A container (21) for containing a heat transfer medium;
Means for heating the heat transfer medium;
Means for cooling the heat transfer medium;
Temperature detecting means for detecting the instantaneous temperature of the heat transfer medium;
Control means for operating the heating means until the temperature sensor detects that a first temperature has been reached, and thereafter for operating the cooling means for a predetermined time interval;
The apparatus characterized by comprising.   21. The apparatus of claim 20, wherein the control means operates the cooling means for a further time interval after the time interval has elapsed.   The apparatus according to claim 20 or 21, wherein the heat transfer medium is water.   23. The cooling device according to any one of claims 20 to 22, wherein the cooling means is a fan (19) for supplying air to the container (21) to cool the heat transfer medium. Method.   The control means includes a CPU for operating the cooling means for a time including the predetermined time interval and the further time interval when the heat transfer medium reaches the first temperature value. 24. Apparatus according to any one of claims 20 to 23, characterized in that   25. A display lamp (16) according to any one of claims 20 to 24, further comprising an indicator lamp (16) for realizing an indication of the passage of the predetermined time interval and / or the passage of the further time interval. Equipment.

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