JP2605160B2 - Boiled egg recipe - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing boiled eggs in an elastic container.

(Prior art) Conventionally, boiled eggs were sold in shells at stations, restaurants, supermarkets, souvenir shops, etc., but they are manufactured so that the shells are not broken, packed, transported, and sold. The ratio of packaging to the product price is very large.

Recently, some products have been made with seasoned boiled eggs,
It took a considerable amount of time to season with the shell.

On the other hand, sweets containing yokan or the like in an elastic container made of rubber or the like are known, but boiled eggs put in an elastic container are not yet known.

(Problems to be Solved by the Invention) As a method of storing the boiled egg in a stretchable container, a method of boiling a raw egg in advance, peeling a shell and then storing it in a stretchable container, and a method of breaking a raw egg into a stretchable container The method of press-fitting into a container and solidifying it is conceivable, but the former method takes a lot of trouble, and the latter method, when put in a wide-mouth elastic container,
When the mouth is closed with a rubber cord or the like, wrinkles are formed at the mouth and the appearance is bad, and when using a narrow mouth elastic container, yolk and white mixed in the process of pressing and could not be obtained in the form of boiled egg .

An object of the present invention is to solve the above-mentioned drawbacks and to provide a method for producing an egg using a narrow-mouthed elastic container.

(Means for Solving the Problems) The present invention provides (1) a method of separating raw eggs into yolk and white, first pressing the yolk into a narrow-mouthed elastic container and solidifying the same, and then pressing the white into the container. By vibrating the yolk, keeping the yolk in the center of the container while solidifying the white, and (2) separating the raw egg into yolk and white, followed by constarch into white, The method for producing boiled eggs according to the above (1), wherein the white meat is hardened by adding pressurized catakurico and / or a surfactant.

(Action) FIG. 1 is an explanatory view showing the process of producing the boiled egg of the present invention, and FIG. 1 is an apparatus for holding the yolk at the center with a vibrator when solidifying the white. FIG. 1 (a) shows a narrow-mouthed elastic container, (b) shows a process of filling and solidifying yolk, and (c) shows a process of further filling and solidifying white body. . In the apparatus shown in FIG. 1, a narrow-mouthed elastic container 1 made of rubber or the like is composed of a filling port 2 and a filling section 3 and separately seasons yolk separated from raw eggs as necessary, Elastic container 1 sterilized in advance
The yolk 5 is expanded into a spherical shape corresponding to the amount of yolk, and the yolk 5 is solidified by hot water, hot air, steam heating or freezing, mixing of a neutralizing material, and the like. The white body 6 is press-fitted into a spherical shape corresponding to the entire capacity, and the white body 6 is solidified while applying vibration to the elastic container 1 with the vibrator 7. close. By using the narrow-mouthed elastic container in this way, the yolk and the white body can be solidified while giving spheres corresponding to their respective capacities.

The resulting boiled egg can be peeled off with the tension of the container when the surface of the elastic container is scratched with a toothpick or the like,
Unlike conventional boiled eggs, there is no need to peel the shell, and the yolk and white can be taken out once and seasoned appropriately.

The elastic container that can be used in the present invention is made of a latex material such as natural rubber, the size of the filling portion is set to about 1/3 to 1/4 of the egg size, It can be produced by a molding method, an extrusion molding method or the like.

In particular, when using a rubber container, the presence of a vulcanizing agent added to adjust the rubber elasticity etc. causes the protein of the egg to adhere to the container, and the egg removed from the elastic container should have a smooth surface. Can not be made and its appearance as food is poor. Therefore, by pre-stabilizing the vulcanizing agent of the rubber container using caustic soda, sodium hypochlorite, etc.
The adhesion can be prevented. The stabilization treatment is performed, for example, with a caustic soda solution of about 4% at 40 ° C. or higher, followed by a neutralization treatment and a water washing treatment.

In addition, any material other than rubber may be used as long as it has elasticity.

Also, in order to increase the bonding strength of white, constarch,
By premixing cataclyco, a surfactant, and the like, a hard boiled egg can be obtained, and cracking of the white body can be prevented when the elastic container is broken.

Furthermore, in the process of solidifying the white body, the solidified yolk has a higher specific gravity than the liquid white body, so the white body is solidified while the yolk sinks, and the resulting boiled egg looks like a yolk on the bottom Is bad. Therefore, while the white body is solidified, a vibrating force (in this specification, simply referred to as vibration) such as vibration, rotation, or inversion is applied to the elastic container to calm the yolk near the center.

(Effects of the Invention) The present invention can provide a boiled egg in a narrow-mouthed elastic container that is easy to handle and easy to manufacture by adopting the above configuration, and separates and fills yolk and white meat. For this reason, the seasoning is easy and the container is easily separable, so that the egg removed from the container has a smooth surface as before.

[Brief description of the drawings]

FIGS. 1 (a) to 1 (c) are diagrams for explaining the manufacturing process of the boiled egg in the elastic container of the present invention.

Claims (2)

(57) [Claims] The raw egg is separated into yolk and white, and the yolk is first pressed into a narrow-mouthed elastic container and solidified. Then, the white is pressed into the container and the container is vibrated to apply the yolk to the container. A method of making a boiled egg, characterized by solidifying the white while keeping it in the center. 2. The method according to claim 1, wherein the raw egg is separated into yolk and white body, and then the white body is mixed with constarch, catacrico and / or a surfactant and pressed into the white body to harden the white body.
The recipe for the described boiled egg.