JP3021386B2 - Processed egg food, manufacturing apparatus and manufacturing method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention belongs to the technical field of processed egg food which enables mass production of fried eggs having a uniform shape and the same shape.

[0002]

2. Description of the Related Art As a manufacturing technique of a fried egg, a technique is generally known in which a metal cylindrical form is placed on a heated iron plate with a spread oil and a flat bottom surface, a broken egg is dropped, and the fried egg is fired by visual confirmation. However, when fried eggs are baked in a frying pan or the like, the yolk may not always be located at the center, and even if the mold is moved to correct the position, it often fails. Examples of this improvement technique include a technique in which egg yolk and egg white are separated and heated separately, and then yolk is put on egg white and combined (Japanese Patent Laid-Open No. 54-107558), or a container provided with a concave portion for positioning the yolk. Technology used (Japanese Unexamined Patent Publication
1-128865) and the like.

[0003]

In the prior art, one egg was baked from one egg. However, in a family restaurant, etc., it may be necessary to bake fried eggs in time with other dishes,
In many cases, confusion is caused by the inability to cook in large quantities and intensive cooking. A first object of the present invention is to produce a processed egg food that enables large-scale and instant cooking of fried eggs.

[0004] On the other hand, eggs vary in size and components, and the volume of egg yolk, the viscosity of egg white, and the like differ from egg to egg. Therefore, it has been difficult to obtain a large amount of fried eggs having a desired size and a desired shape even by using a mold. A second object of the present invention is to produce a processed egg food that can produce a fried egg of a desired size regardless of the size of an egg used as a material. The purpose is to produce processed egg foods that enable mass cooking of fried eggs.

Further, in the prior art, uniform fried eggs could not be mass-produced even if cooking methods were unified, such as by keeping heating conditions constant. A fourth object of the present invention is to produce a processed egg product that enables uniform mass production of fried eggs with the same amount and uniform ingredients, and a fifth object is to make it possible to cook a half-cooked fried egg without fail. It is to produce processed egg food.

[0006]

According to the present invention, the above-mentioned problems are solved by the following means. The first means is a processed egg product having egg yolk and egg white obtained from a plurality of eggs, wherein the egg yolk and egg white are heat-coagulated without being mixed, and the second means is each Having egg yolk and egg white obtained from a plurality of eggs, wherein at least one of the egg yolk and egg white is heat-coagulated and stored in a mold having a predetermined shape, and the third means is to convert the egg white into egg white. The processed egg food to which a denaturation inhibitor is added and which is frozen.

[0007] A fourth means is to manufacture egg-processed foods in which egg yolk and egg white obtained from a plurality of eggs are used as materials, the egg yolk and egg white are molded without mixing, and at least one of them is heated and solidified. An apparatus, comprising: means for supplying a certain amount of yolk from egg yolk obtained from the plurality of eggs; means for supplying a certain amount of egg white from egg white obtained from the plurality of eggs; and a mold having a certain shape. The fifth means is an apparatus for producing a processed egg food having a plurality of molds having a constant shape, and the sixth means is a device for producing a processed egg food having a mold having a constant shape. This is an apparatus for manufacturing processed egg foods, comprising a means for replacing.

[0008] A seventh means is a method for producing a processed egg food, wherein egg yolk and egg white obtained from a plurality of eggs are used as materials and the egg yolk and egg white are heated and coagulated without mixing.
Eighth means is a method for producing a processed egg food comprising a step of first heating and coagulating either the yolk or the albumen, wherein the egg means comprises a step of adding a seasoning to the egg yolk or the albumen before the heating and coagulation. This is a method for producing processed food.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION A liquid product obtained by splitting and extracting a plurality of raw eggs and separating and extracting yolk and albumen is used. Egg yolk may be seasoned by adding a seasoning, if necessary, or may be mixed with any additives.

[0010] Egg white is also obtained by separating and extracting, and if necessary, a seasoning may be added to add a seasoning and an additive. For example, starch or the like is mixed as an additive. The mixing of starch is performed when the finished processed egg food is stored frozen.

[0011] By using the yolk and egg white obtained from a plurality of eggs as materials, it is possible to produce a processed egg product that can be fried egg of any size regardless of the size of the original raw egg. Will be possible. For example, even from an MS-sized egg, LL
It becomes possible to make a fried egg of the same size as a fried egg of a size.

In order to bond the separated liquid yolk and egg white by heat coagulation, for example, the egg white may be brought into contact with the egg yolk heat-coagulated to some extent, and then heat coagulated and bonded. FIG. 1 shows an example of a processed egg food according to the present invention. As shown in the figure, the processed egg food 10 is coagulated by heating without mixing the yolk 11 and the egg white 12. Egg yolk 11 and egg white 12 are both obtained from a plurality of eggs. If this processed egg food is vacuum-packed, it can be stored for a long time.

On the other hand, if a certain amount of egg yolk is used from the above-mentioned liquid egg yolk and a certain amount of egg white is used than the liquid egg white, it becomes possible to mass-produce a uniform and the same amount of egg fried food. It is not necessary to sort and use raw eggs of the same size as in the prior art, and the ratio of egg yolk to egg white can always be kept constant. Furthermore, if the manufacturing process is mechanized and a certain cooking method is employed, it becomes possible to mass-produce processed egg food that becomes a fried egg of a certain shape. Mass production of processed egg food that becomes fried eggs becomes possible.

[0014]

[Embodiment 1] FIG. 2 is a view showing an embodiment of an apparatus for producing processed egg food according to the present invention, in which the production apparatus is represented by functional blocks. The manufacturing apparatus 20 shown in FIG. 2 manufactures processed egg food using yolk and egg white obtained from a plurality of eggs as materials. In FIG. 2, the egg yolk supply means 21 fills the mold 23 with a predetermined fixed amount of yolk, and the egg white supply means 22 fills the mold 23 with a predetermined fixed amount of egg white. Means for adjusting the filling amount may be provided as necessary. The mold 23 has a certain shape and holds a certain amount of egg yolk and a certain amount of egg white. The heating means 24 heats the yolk or albumen filled in the mold 23. The heat source is steam and the heating temperature is 60
~ 100 ° C can be controlled. In this embodiment, in order to produce a soft-boiled processed egg food, the heating condition of the egg yolk filled in the mold 23 is controlled to such a degree that the surface hardens.

The operation of the manufacturing apparatus 20 will be described. First, the yolk is filled into the mold 23 by the yolk supply means 21, and the yolk filled in the mold 23 is heated by the heating means 24. This steaming heating is performed at 95 ° C. for 50 to 60 seconds. However, when the heating temperature is 70 ° C., 20 to 30
Min., 5 to 7 minutes for 80 ° C., 75 to 150 seconds for 90 ° C., 30 to 6 for 100 ° C.
Heat for 0 seconds. As a result, the yolk becomes semi-ripened.

Next, the egg white is filled into the mold 23 by the egg white supply means 22, and the egg white and the yolk filled in the mold 23 are heated by the heating means 24. This heating is performed at 100 ° C. for 150 to 180 seconds. However, when the heating temperature is 80 ° C., 13 to 17 minutes, and when the heating temperature is 90 ° C., 5 minutes 3
Heat for 0 to 6 minutes and 30 seconds. This causes the egg white to coagulate while the yolk is in a semi-ripened state.

Here, if the contents in the state of being heat-coagulated are removed from the mold 23, one processed egg food is completed.
Then, by repeating this process, uniform mass production of processed egg food becomes possible. Completed processed egg products may be supplied in large quantities to family restaurants, lunch boxes, etc.
It may be supplied to a general consumer by performing a process such as sterilization, packaging it and then freezing it. If this processed egg product is boiled in boiling water for 5 to 6 minutes and 30 seconds, a soft-boiled fried egg is obtained.

The reason that the manufacturing apparatus 20 adopts the method of heating and coagulating the yolk first with the yolk first is to fix the yolk in a predetermined position in advance by heating the yolk first and then fill the egg white. . By heating the yolk and the albumen back and forth in time in this way, it is possible to prevent the yolk and the albumen from being mixed or the yolk having a small specific gravity from floating on the albumen having a large specific gravity.

Since steam is used as the heat source of the heating means 24, a metal or a synthetic resin having heat resistance can be used as the mold 23. If a synthetic resin that is easy to mold is used, the degree of freedom in the shape of the processed egg food is increased. Figures 3 and 4
3A and 3B are diagrams showing examples of the shape of a synthetic resin mold, wherein FIG. 3A is a plan view and FIG. 3B is a side view. Mold 3 shown
Reference numerals 0 and 40 have two upper and lower recesses. The lower dents 31 and 41 are where the yolk is filled, and the upper dents 32 and 42 are where the egg white is filled. Since the lower dents 31, 41 can be formed at any positions in the process of molding the molds 30, 40, the yolk in the processed egg food can be positioned at any position.

FIG. 5 is a diagram showing an example of a plurality of types.
In the manufacturing apparatus 20, if a plurality of molds are used as described above, the manufacturing capability of processed egg food can be greatly improved. Furthermore, in the manufacturing apparatus 20, a means for replacing the mold 23 can be provided. Multiple dies 23 with different shapes
By using, processed egg foods of various shapes can be obtained.

[0021]

Embodiment 2 A synthetic resin mold can be used as it is as a part of a packaging container. FIG. 6: is a figure explaining an example of the manufacturing method of the processed egg product which uses a type | mold as a part of packaging container. The method comprises the following steps. (A) filling a mold with a certain amount of egg yolk; (B) heating the yolk; (C) filling the mold with a fixed amount of egg white. (D) sealing the mold; (E) freezing.

In this embodiment, the egg white is not heated and is sealed in a liquid state to produce a product, which is then frozen and supplied to the consumer. Here, the mold is made of a heat-resistant resin, and the seal may be made of a heat-resistant plastic film that can withstand hot water bathing or the like. In particular, if the heating of the yolk is weakened so that only the surface is hardened, the frozen food that can be cooked by the user in any state, for example, a semi-ripened fried egg or a scrambled egg is completed. Such frozen foods, such as fast food stores, can be prepared when it is necessary to manufacture under specific conditions by manual cooking, heating in a gas range, heating with hot water or microwave heating Anyone can easily cook. In this example, the egg white was used without being heated, but it is a matter of course that the egg white may be heated to produce a product as described above.

When the egg white is heated, frozen and thawed, the egg white is transformed into a rubbery state, which causes a problem that the original taste of the egg white is impaired. Therefore, it is necessary to mix a denaturing inhibitor such as starch into the egg white. However, in the above example in which the egg white is not heated, a denaturation inhibitor and the like are not required, and the problem of the additive is solved.

[0024]

As described above, according to the present invention,
Liquid and unshaped egg whites and yolks can be used, can supply a large quantity of fried eggs of any size, desired shape and constant quality, and can cook a large quantity of fried eggs immediately after being seasoned It is possible to provide processed egg foods.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of processed egg food according to the present invention.

FIG. 2 is a view showing an embodiment of an apparatus for producing processed egg food according to the present invention.

FIG. 3 is a diagram showing an example of the shape of a mold made of synthetic resin.

FIG. 4 is a view showing an example of the shape of a mold made of synthetic resin.

FIG. 5 is a diagram showing an example of a plurality of molds.

FIG. 6 is a diagram illustrating an example of a method for producing a processed egg food.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Egg processed food 11 Egg yolk 12 Egg white 20 Manufacturing apparatus 21 Egg yolk supply means 22 Egg white supply means 23, 30, 40 type 24 Heating means 31, 32, 41, 42 hollow

Claims (4)

(57) [Claims] 1. A mold having egg yolk and egg white obtained from a plurality of eggs, filled in a mold having two upper and lower depressions, the yolk is filled in a lower depression, and the egg white is filled in an upper depression. A processed egg product wherein the egg yolk in the lower dent and the egg white in the upper dent are coagulated without mixing. 2. Processed egg foods each having egg yolk and egg white obtained from a plurality of eggs, wherein the egg yolk of the egg yolk and egg white is coagulated by heating and stored in a mold having a predetermined shape. . 3. An apparatus for manufacturing a processed egg product, wherein egg yolk and egg white obtained from a plurality of eggs are used as materials, the egg yolk and egg white are molded without mixing, and at least one of the eggs is heated and coagulated. A mold having a shape, means for heating the mold, means for supplying a certain amount of yolk from the yolk obtained from the plurality of eggs to the mold, and egg white obtained from the plurality of eggs in the mold. Means for supplying a fixed amount of egg white. 4. A method for producing processed egg food, comprising using egg yolk and egg white obtained from a plurality of eggs as materials, molding the egg yolk and egg white in a single mold without mixing them, and heating and coagulating at least one of them. A method for producing processed egg food, comprising a step of first heating and coagulating either egg yolk or egg white in the mold.