JP5802433B2 - Manufacturing apparatus and manufacturing method for egg-baked container - Google Patents

Description

The present invention relates to a manufacturing device and a manufacturing method capable of producing a newly devised a container containing omelet.

  Known egg-baked cooked products include egg-baked products and thick-baked eggs produced by continuous mass-production machine firing. Here, we will use thick-yaki eggs with complicated work processes. Originally thick-baked eggs were used by craftsmen to make high-quality cooking, bento boxes, and sushi items at high-class sushi restaurants. Since about 40 years ago, a baking machine capable of continuously baking thick baked eggs has been developed, and has been improved and improved up to now. In the case of firing and firing thick baked eggs (standard size 500 g), it is generally divided into 4 to 6 layers, filled and fired, overlapped in a half-life state, and heat-molded. Liquid egg filling equipment, oil coating equipment, stirring equipment, reversing equipment, thick-baked egg take-out equipment, etc. have been developed, and a baking machine of about 800 pieces / hour has been made. Due to the development of large continuous baking machines, thick baked eggs have also become cheaper, and the thick baked eggs have been widely used in supermarkets, carrot sushi, the restaurant industry, the lunch box industry, and so on.

  Since the processing machines with the same performance have been distributed to each processor, it is difficult to differentiate the products, and the related companies have run into over-selling and are out of business. Furthermore, since the Great East Japan Earthquake (3.11), the price of eggs has risen abnormally due to the collapse of feed factories and poultry houses, and in this situation, we have become a plight that our processors have no experience with.

  The present inventor has produced thick baked eggs using a baking machine for more than 20 years. The egg-baking machine has been designed for the purpose of saving labor, reducing the number of devices, and simplifying the baking process. Since the number of apparatuses is reduced, the firing ability is limited to about 400 g × 500 thick baked eggs / hour.

The baking machine has the following apparatus.
(1) Steel moving frame for fixing the pan: 20 pieces (pan set 1-20)
(2) Oil coating device: 6 locations, simultaneous application: 2 units (3) Liquid filling device: 6 locations, simultaneous filling: 2 units (4) Stirring device: 6 locations, simultaneous stirring: 2 units By stirring, Average the temperature of the filling egg liquid to make fine bubbles and increase productivity.

(5) Pressing device: 6 locations The purpose is to increase the adhesion between each layer, and the air in between layers (unlike fine bubbles) prevents thermal expansion during firing and progresses to peeling of the adhesive surface. Therefore, it is pressed from above for the purpose of eliminating air. However, it is difficult to eliminate everything, which affects product loss.

(6) Reversing device: 8 places Used for the purpose of stacking layers and firing them, reversing the first pan, transferring to the second pan, and stacking from the reversing to the third pan and the fourth pan. The Since it is reversed in a semi-life state, a delicate adjustment of the reversing speed is required. After that, it is a device for heating the center part of the semi-life state by repeatedly turning the surface and repeating the inversion. The last inversion is used for the purpose of taking out the thick baked egg.

The work flow of the firing machine in operation is as follows.
The transfer of egg liquid into the filling machine with a liquid level sensor is started by a special pump, and it is automatically replenished by the sensor during baking. When the pan set is moved by air, the gas burner is ignited according to the procedure, the pan temperature is measured, and when the proper temperature is reached, the pan set is started as Start 1 (tentative name) and the baking operation is started. Start filling of liquid egg into pans 1 and 2 of start 1, sequentially move, pans 1 and 2 stirring, pans 3 and 4 filling, pan 1 reversal, pan 2 press, pans 3 and 4 stirring, pan 2 reversal, pan 3 press, After going through the process of reversing the pan 3 and pressing the pan 4, this process is finished into a four-layer thick egg. Furthermore, it moves to the take-out port while applying inversion and heating. From the start 2 onward, the same process is followed by an operation process that sequentially flows through the firing line.

  The above explanation is for a relatively simple four-layer firing process, but depending on the mass of the thick baked egg, etc., it will be a five-layer to eight-layer firing. It is clear that both the degree and the risk will increase. The failure of the device causes the firing operation to be interrupted, that is, the probability of failure increases as the number of devices increases. Each device is a work robot controlled by a sequencer, etc., and the price of each device is 500,000 to 1,500,000 yen, and it is natural that the baking machine equipped with them will be expensive. . Depending on the product size, a different and expensive baking machine is required, and a work space must be secured. This is due to the conventional stereotype that the firing process must be completed on the firing line.

  The prior art will be further described below. In the conventional continuous thick-boiled egg baking machine, a single endless baking line is used, and the baking pan is moved horizontally (parallel) along the endless baking line while moving around the baking line. Egg firing is baked (for example, Patent Document 1). In this conventional continuous thick baked egg baking machine, the baking pan is repeatedly used. In this conventional egg baking and firing machine, the work procedure during one round of the firing line is roughly as follows. 1. 1. Cleaning the baking pot Oiling, 3. 3. Metering filling, Stirring, 5. Inversion, 6. Push (release air), 7. Inversion, 8. Push (release air), 9. Inversion, 10. Push (bleed air), 11. Inversion, 12. Inversion, 13. Inversion, 14. Inversion, 15. Take out the egg. Depending on the size, 4 to 6 layers are overlapped to produce a single thick baked egg (eggaki).

  FIG. 7 is a schematic top view illustrating an example of a conventional continuous thick-boiled egg baking machine. FIG. 8 is a perspective explanatory view showing a part of FIG. 7 and 8, reference numeral 50 denotes a continuous thick roasted egg baking machine, in which a large number of baking pots W move intermittently along an endless baking line 54. As the intermittent movement means of the baking pot W, the baking pot W is slidably installed on a guide rail (not shown), and the baking operation start area 50a, the first folding area 50b, the second folding area 50c, and the baking are performed. Pressing means 55a, 55b, 55c, 55d such as an air cylinder or an oil cylinder may be provided in the work end region 50d, respectively, and the baking pan W may be pushed and moved. The baking pot W shown in FIGS. 7 and 12 is used when manufacturing a thick baked egg E having three layers and four layers. The first baking pot W1, the second baking pot W2, and the third baking pot W3. The fourth baking pan W4 is divided. As this baking pot W, in addition to the triple four-layer pot shown in FIG. 12, the triple five-layer pot shown in FIG. 13 (the fifth baking pot W5 in addition to the first to fourth baking pots W1 to W4). 14) or a triple 6-layer pan shown in FIG. 14 (having a sixth baking pan W6 in addition to the first to fifth baking pans W1 to W5). A quadruple 5-layer pan, a quadruple 6-layer pan, etc. can also be used.

  Below each of the baking pots W, heating means, for example, a bar gas burner 56, is installed for heating the raw material liquid eggs in the baking pot W into a thick egg.

  An oil grinder 58 is for greasing oil into the empty firing pan W in the vicinity of the work start area 50a of the firing line 54. Reference numeral 60 denotes a metering and filling device that feeds and fills the raw material liquid eggs in predetermined amounts into the oiled baking pans W1 to W4. 62 is a stirring device that uniformly stirs the liquid egg in the baking pan W, but it may not be installed. 64 is a natural fire burner that heats the liquid egg in the baking pan W from above to promote its solidification, but it may not be installed.

  66a is a first reversing device that reverses the liquid egg E1 solidified in the first baking pot W1 and superimposes it on the solidified liquid egg E2 in the adjacent second baking pot W2 (FIG. 11). 68a is a 1st pushing apparatus, presses the egg-yaki piled up in two layers in the 2nd baking pan W2, and extracts internal air.

  The two layers of egg baking in the second baking pan W2 are further inverted by the second reversing device 66b and superimposed on the solidified liquid egg E3 in the adjacent third baking pan W3 to form three layers of egg. It becomes baked (FIG. 11). The three layers of egg baking in the third baking pan W3 are pressed by the second pushing device 68b and air is released.

  The three layers of egg baking in the third baking pot W3 are reversed by the third reversing device 66c and superimposed on the solidified liquid egg E4 in the adjacent fourth baking pot W4, and four layers of egg baking are performed. (FIG. 11). The four layers of thick baked eggs in the fourth baking pan W4 are pressed by the third pushing device 68c and vented.

  The four layers of thick fired eggs are subjected to four reversing and pushing devices 68d to 68g by the reversing devices 66d to 66g, and finally pressed air is removed by the reversing device 66h. The baked goods E are taken out simultaneously (FIG. 11). FIG. 11 is a schematic explanatory view showing only the superposition procedure of the four layers of thick baked eggs E.

  As the above-mentioned oil grinder 58, a rod having an oil grinder attached to the lower end portion thereof is provided so as to be movable up and down and movable in the horizontal direction. During the oil grind operation, the oil grinder is lowered to move inside the baking pan W. The structure may be configured to move horizontally and perform oiling, and to raise the oil when the oiling operation is not performed. The mechanism itself is well known, and detailed description thereof is omitted.

  The weighing and filling device 60 described above only measures a predetermined amount of the liquid egg and supplies it into the baking pan W. The mechanism itself is well known, and detailed description thereof is omitted.

  As the stirring device 62 described above, the stirring rod is provided so that it can be moved up and down and moved in the horizontal direction, and when stirring, the stirring rod is lowered and moved in the liquid egg in the baking pan W in the horizontal direction. When the stirring operation is not performed, the structure may be such that the stirring rod is raised. The mechanism itself is well known, and detailed description thereof is omitted.

  Various structures are known as the reversing devices 66a to 66h and the pushing devices 68a to 68g described above. For example, those shown in FIGS. 9 and 10 are used. 9 and 10, the reversing device 66 has a rotary actuator 70. A reversing handle 72 is attached to the rotary actuator 70 so as to rotate according to the movement of the rotary actuator 70. A hook portion 74 is formed at the tip of the reversing handle 72, and the protrusion 52 projecting from the side surface of the baking pan W can be held by the hook portion 74. When the reversing handle 72 is rotated with the protrusions 52 held by the hooks 74, the baking pan W can be reversed and returned to the original state as shown in the figure.

  In FIG. 9, the pushing device 68 has a mounting plate 78 on which an air cylinder 76 is installed. A rod 80 driven by an air cylinder 76 is attached to the mounting plate 78 so as to be movable up and down. A pressing weight 82 is attached to the lower end portion of the rod 80. If the pressing weight 82 is lowered to the upper surface of the egg baking, the egg baking is pressed and air is released. When the pressing operation is not performed, the pressing weight 82 is raised. In FIG. 9, 84 is an attachment frame base for attaching the baking pan W.

  In a limited work space, in order to increase productivity, there are currently several expensive devices such as oil grinder, metering and filling, agitation, and natural heat burner. Moreover, in order to operate each apparatus according to a work procedure, a very expensive and complicated control apparatus is required.

  For example, in the case of a commercially available baking machine (triple, four layers, 20 sets), although it depends on the recipe and the temperature of the liquid egg, it takes about 9 minutes to complete baking. About 400 bottles (1 hour) can be produced in 60 minutes ÷ 9 minutes x 3 reams x 20 sets.

  The filling amount is generally increased in the first pot and gradually decreased in the second, third and fourth pots. The reason is as follows. A certain amount of weight is required to invert the first pan and drop the fired egg into the second pan. Since the filling amount of the first and second pans is large, the temperature is stirred and averaged to prevent seizure and unburnt and increase the production capacity. Egg cores are formed in the first and second pans, and the third and fourth pans become the surface.

  Therefore, in order to finish the surface cleanly, the third and fourth pans may not be stirred. Due to the difference in the filling amount from the first pan to the fourth pan, and the third pan and the fourth pan are the finished surface of the thick baked egg (eggaki), it is necessary to adjust the heating power slightly.

  The heating power is individually adjusted by a large number of, for example, about 80 rod-shaped gas burners, and the pan horizontal feed (parallel) type passes over the gas burners adjusted for the heating power for each pan during horizontal movement. In addition, great skill is required for temperature control. Egg whites are rich in sulfur and egg yolk contains iron. If it is overheated during firing, it chemically reacts to produce iron sulfide, and the inside of the egg-bake turns green and becomes a complaint. If it is underheated, it will be burned and food poisoning bacteria will not be killed. For this reason, in a conventional baking machine, heating is an operation that requires skill. In addition, egg roasts that have turned green and burnt are discarded. Therefore, delicate temperature control is necessary to prevent greening due to overheating or overheating.

The problems in the conventional continuous thick-boiled egg baking machine described above are as follows.
(A) In order to superimpose the solidified liquid eggs, it is necessary to invert the baking pot in the second half of the baking operation, but the baking pot after the inversion becomes an empty pot in which there is no liquid egg. Similarly, it is moved by heating, and the thermal efficiency becomes very poor.

(B) In the conventional baking machine, as described above, when it becomes burnt, it becomes a defective product. A small amount of burnt-out may result in omission of inspection and shipment by mistake. In consideration of such a risk, in order to increase the safety factor, it is common to slow down the speed and lengthen the baking time, but in this case, there is a disadvantage that the production efficiency is lowered.

(C) The temperature inside the thick baked egg is not always maintained, and it was difficult to reduce the number of general bacteria (mainly heat-resistant bacteria) without reducing productivity (production rate). .

(D) Although many troubles occur when the baking pan is inverted, for example, the mass of the first layer of liquid egg is small, so that there is a difficulty in peeling off from the baking pan at the first inversion.

(E) The liquid egg scattered and adhered to the outside of the baking pan at the time of reversing the baking pot gradually carbonizes and becomes a foreign object inside the thick-baked egg due to the impact at the time of reversal.

(F) In the conventional baking machine, since each device including the reversing device is dispersedly installed in the baking line, the liquid egg scatters and falls on the lower part of the machine and the entire work floor, and the cleaning and removing operation is not easy.

(G) Conventional baking machines may require human assistance when the baking pan is turned over, etc., and cannot be covered with ventilation ducts, etc., making it difficult to exhaust heat and improving the work environment. It was difficult.

(H) The demand for products containing various ingredients (vegetables, meat, fish, etc.) is increasing in order to differentiate fried eggs, but the introduction of ingredients is dangerous because it is done by human power, The danger is particularly great in the vicinity of the reverse pressing work area.

(Li) Liquid eggs that had fallen and scattered during the reversal of stirring of the liquid eggs in the baking pan adhered to the gas burner, closed the gas holes, and reduced heat power and instability.

(Nu) Since the conventional baking machine has a high empty pan ratio as described above, there is a disadvantage that an extra work space is required.

(L) As described above, in the case of raw burning, food poisoning bacteria may survive and cause food poisoning. In the overheating, the iron and sulfur contained in the egg react chemically to become iron sulfide, and the surface and cross section of the thick baked egg becomes dark green, resulting in a defective product. For this reason, skill of skilled workers is required.

(Wo) For example, when manufacturing three-layered four-layered thick egg, it is desirable to adjust the amount of filling from one layer to four layers, considering peeling and dropping from the baking pan. Subtle adjustments are required for the heating power of the three layers and four layers. Furthermore, at the time of the four-layer superposition process, a certain degree of coagulation strength is required, and an appropriate amount of liquid egg remains is a condition for bonding. In the case of a conventional horizontal type baking machine, each layer inevitably passes over the gas burner of the other layer, so it is difficult to adjust the heating power of each gas burner. For example, when slicing thinly for sushi grip There were disadvantages such as many cracks in the overlapping part.

(W) In the conventional baking machine, since a large amount of gas burner is used, it is necessary to perform exhaust ventilation. However, in the case of the conventional horizontal feed type baking machine, the thermal power is affected by the air flow. It became unsafe, and there was a tendency for both sides of the triple to be short of firepower.

(F) In order to increase the production volume, it is effective to use four or five stations. However, with the conventional horizontal feed type baking machine, it is not reachable considering human power assistance and cleaning after work. Therefore, there was an inconvenience that the pan width was limited.

  One of the inventors of the present application aims to solve the above-described problems (i) to (f) in the conventional continuous thick-boiled egg baking machine, and can further increase productivity. An egg baking machine and method have already been proposed (Patent Document 2).

  However, the following problems still remain in the proposed continuous thick-boiled egg baking machine and method. In the above-mentioned thick-baked egg baking machine, in order to repeat the process of oil application-liquid egg filling-stirring-reversal stacking 4-6 times in the manufacturing process, the liquid egg filled in the baking pan is scattered and stirred. It is difficult to prevent scattering and scattering during reversal. The liquid egg attached to the outside of the pan is gradually solidified by a heat source while moving endlessly, and is peeled and scattered due to impact when the pan is turned over and mixed into the inside, leading to a foreign matter contamination accident. Carbides mixed inside are difficult to detect with a metal detector or an X-ray apparatus. To prevent this, there is no method other than visual inspection by placing workers around the baking machine. However, there is a blind spot to see inside the pan connected continuously at high speed, and because it is in a high-temperature work environment, there are individual differences in the ability to concentrate and there are limits. In addition, there is a reason why one side is not semi-finished in order to overlap and integrate, and there is a problem that it does not drop correctly when reversing the overlay (being in a half-lived state or a difference in mold releasability from the pan bottom). Yes, if it cannot be corrected manually or overlooked or moved at high speed, it will be defective. From experience, it is effective to select a type of oil with good releasability and increase the amount of application if accurate drop transfer is required, but this will cause a greening reaction and exfoliation of the stratum corneum, resulting in an increase in product loss. It is inevitable.

  There are the following problems with the production of thick baked eggs with a conventional continuous baking machine. The thick baked egg that has been baked in 4-6 layers is also widely used as a sushi item for rotating sushi, but most of them are cut and delivered with different thicknesses for each supplier. Is the current situation. During the cutting operation, the layers are peeled off due to poor adhesion, resulting in an increased loss rate. When making thick baked eggs with different shapes, it is often necessary to have different molds (generally aluminum castings) and baking machines. That is, even if the thickness (weight) can be changed by adjusting the filling amount, the width and length cannot be changed.

  Furthermore, in order to increase the production capacity of the continuous baking machine, it is indispensable to increase the baking pot. For this reason, it is necessary to make a long baking line, and the heat source (generally propane gas) corresponding to it is increased. The work environment is unavoidably high. Workers responsible for visual inspection and adjustment of various devices must withstand harsh working environments. In order to achieve mass production and save labor, it is indispensable to install a plurality of devices (filling, stirring, reversing, pushing) on the firing line. The movement of the device group during the movement of the pan set is quite intense (especially during reversal), leading to injury to the supporting workers. After the firing operation is completed, it is necessary to disassemble and clean various equipment groups each time for hygiene purposes, and to assemble them. This requires a lot of labor and carries out auxiliary operations (such as visual removal of carbonized solids) by workers. Work space is required, and exhaust heat using an efficient hood is extremely difficult. In short, although the mass production type egg-baking firing machine is similar, the firing process is similar, but there are differences in the philosophy and objectives of each company, and the shape and dimensions of the firing machine body, the firing pot attached on the firing line There are various current situations.

Japanese Examined Patent Publication No. 63-37613 JP 2004-57104 A

  As a result of studying various problems in the production of the above-described conventional egg-yaki, the present inventor has obtained the following knowledge. In order to prevent foreign material contamination, injury, product loss, etc. in the egg-making process, it is important to reduce the process of repeated filling, stirring, and reversal operations. Although the specific configuration of the present invention will be described later, a general frying pan-like baking pan is mounted on a heat source, moved, and baked in a semi-finished state through a baking process on an oil application-fill-stirring line. Appropriate amount of half-boiled egg-yaki is stored in a stock tank that can be kept warm one after another, filled with a predetermined amount of this half-boiled egg-yaki and heated-cooled to produce egg-yaki in a container. It has been found that there is. If mass production is aimed, it can be solved by providing a continuous line of stirring-filling-heating-cooling-packaging.

An object of the present invention is to provide a manufacturing apparatus and a manufacturing method capable of solving many problems in the manufacturing process of the conventional thick-yaki egg-yaki and efficiently manufacturing a new egg-containing egg-yaki. And

  The apparatus for producing egg-filled egg according to the present invention includes a liquid egg storage means for dividing and storing as a liquid egg, a baking pot moving means for intermittently moving a plurality of baking pots along the baking line, and the baking line. A liquid egg filling means provided in the vicinity of the work start area for weighing and filling liquid eggs in the baking pan, and provided over substantially the entire length of the baking line and baking the liquid eggs in the baking pan to generate fine bubbles. And a baking means for imparting a burning odor, and rotating the baking pot to reverse and take out the half-boiled egg baked in the vicinity of the work end area of the baking line and baked and having fine bubbles and a burning odor Reversing and taking out means, a stock tank for storing the half-boiled egg grilled by the reversed-out taking means, and a half-boiled egg grilling filling means for filling the predetermined container with the half-boiled egg grill stored in the stock tank; Lid attaching means for attaching a lid to a container containing raw egg-yaki, and heating means for heating the lid-attached container in order to sterilize and solidify the half-boiled egg filled in the container, And cooling means for cooling the lid-covered container containing the egg-yaki that has been heat-sterilized and solidified by the heating means, and manufacturing the egg-yaki having fine bubbles and a baked odor filled in the container. It is possible to do it.

  In the apparatus of the present invention, liquid egg cooking seasoning means for adding a predetermined seasoning or the like to the liquid egg stored in the liquid egg storage means and cooking seasoning and / or semi-raw egg roasted in a stock tank. A half-raw omelet cooking seasoning means for adding a predetermined seasoning or the like and seasoning it by cooking can also be provided.

  The method for producing a container-filled egg grill of the present invention uses an apparatus for manufacturing the egg-packed egg of the present invention, which includes a firing pot moving means for intermittently moving a plurality of firing pots along a firing line. A liquid egg storage step for storing as an egg, a liquid egg filling step for metering and filling the liquid egg in the baking pan provided near the work start area of the baking line, and a baking step provided over substantially the entire length of the baking line. A baking step for baking the liquid egg in the pan to generate fine bubbles and imparting a burning odor, and a half-boiled egg grilled in a semi-lived state having fine bubbles and a burning odor provided near the work end region of the baking line The reversing and extracting step of rotating the baking pan to invert and taking out, the storing step of storing the half-boiled egg grilled by the reversing and taking-out step, and the half-boiled egg-yaki stored in the storing step are predetermined. In the container A half-boiled egg-filling step for filling, a lid-adhering step for depositing a lid on a container containing the half-boiled egg-yaki, and a cover application for sterilizing and solidifying the half-boiled egg-filled in the container A heating process for heating the container, and a cooling process for cooling the lid-covered container containing the egg baked and solidified in the heating process. It is characterized by being able to manufacture an egg-yaki having.

  In the method of the present invention, a liquid egg cooking seasoning process in which a predetermined seasoning or the like is added to the liquid egg stored in the liquid egg storage means for seasoning and / or a half-boiled egg grilled in a stock tank. It is also possible to further include a half-raw egg baked cooking seasoning step in which a predetermined seasoning or the like is added and seasoned for cooking.

  This egg-filled container is characterized by being produced by the method of the present invention, having fine bubbles and a burning odor, filled in a predetermined container, and heat-sterilized and solidified.

  This egg-filled container is characterized by having fine bubbles and a burning odor, being filled in a predetermined container, and heat-sterilized and solidified.

  Semi-boiled half-boiled egg is desirably maintained at a temperature of 60 ° C. or more for sterilization. This is because pasteurized liquid eggs, milk, and the like generally use pasteurization (60 ° C.). Bacteria are known to grow most easily around 36 ° C., so it is preferable to avoid this temperature range. An exception is fermented foods from yeast. Food poisoning bacteria (such as E. coli, Staphylococcus aureus, and Salmorena) are known to die at 50 ° C to 60 ° C. General bacteria (heat-resistant bacteria, spores, etc.) are also killed and the number of bacteria is reduced, but the limit is 300 or less / g. This is why it is said that the shipment standard (number of first germs) of processed egg products is preferably 300 or less / g. Liquid eggs have physical properties that start to solidify by heat from around 60 ° C.

  Transfer the half-boiled egg grill to a stirring tank and complete the re-cooking seasoning if necessary. Since the seasoning broth is prepared in advance in the egg liquid, the intermediate product is weighed and molded into a container, and if necessary, after an appropriate reheating step (about 80 ° C to 90 ° C), a cooling step, and a primary container packaging The product (egg omelet in a container) is completed. However, the order of weighing, filling, reheating, packaging, etc. does not matter because it depends on the purpose of the work environment product. By using various container shapes, various products are completed. By using the half-boiled egg grill, which is a physical characteristic of a half-lived egg, the addition of heat-cooked vegetables, meat, etc. makes it easy to differentiate products and enables post-molding. The savory savory smell and texture that are characteristic of pottery are not impaired. Of course, it is possible to perform baking by putting various ingredients in the liquid egg in advance, and this is a general cooking method, but due to the difference in specific gravity of each ingredient, there is a problem that it does not mix evenly. The current situation is that it is often put into each pan during work.

  According to the present invention, it is possible to provide a novel container-filled egg baked product having fine bubbles and baked odor, and a great effect that any problems in the conventional manufacturing technique of egg ware can be solved. Can be achieved.

It is a schematic upper surface explanatory drawing which shows one embodiment of the baking line provided in the first half part of the egg-baking manufacturing apparatus with a container of this invention. It is side surface explanatory drawing which shows arrangement | positioning of the baking pan and stock tank provided in the work completion area | region vicinity of the baking line of FIG. BRIEF DESCRIPTION OF THE DRAWINGS It is drawing which shows an example of the process which fills a container with the half-boiled egg baked goods in the container-filled egg-baking manufacturing apparatus of this invention, and is then heated, (a) is side explanatory drawing which shows a half-boiled egg-baking filling process, (b) is a heating. It is side surface explanatory drawing which shows a process. It is a schematic side explanatory drawing which shows an example of the cooling process which cools the egg baking filled with the container in the container-baked egg-baking manufacturing apparatus of this invention and heat-sterilized and solidified by the heating process. It is a flowchart which shows the process order of the egg-baking manufacturing method with a container of this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is drawing which shows the egg-baked product with a container of this invention, (a) is a perspective explanatory drawing which shows the state by which the pudding-type container was filled with egg-yaki and was sealed with the cover body, (b) is the cover body of (a). The perspective explanatory drawing which shows the state which opened the state, (c) is the perspective explanatory view which shows the state which filled the tofu-shaped container with the egg-yaki and was sealed with the lid body, (d) opened the lid body of (c) It is a perspective explanatory view showing a state. It is a schematic upper surface explanatory drawing which shows an example of the conventional continuous thick roasted egg baking machine. FIG. 8 is an explanatory perspective view illustrating a part of FIG. 7. It is a schematic front explanatory drawing which shows an example of an inversion apparatus and a pushing apparatus. It is side surface explanatory drawing of the inversion apparatus part of FIG. It is a schematic explanatory drawing which shows only the lamination | stacking procedure of a four-layer thick-baked egg. It is upper surface explanatory drawing which shows an example of a triple 4 layer baking pot. It is upper surface explanatory drawing which shows an example of a triple 5 layer baking pan. It is upper surface explanatory drawing which shows an example of a triple 6 layer baking pot.

  DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below with reference to FIGS. 1 to 6 in the accompanying drawings. However, the illustrated examples are illustrative and various modifications can be made without departing from the technical idea of the present invention. Needless to say.

FIG. 1 is a schematic top view illustrating one embodiment of a firing line provided in the first half of the production apparatus for egg-yaki in a container according to the present invention. FIG. 2 is an explanatory side view showing the arrangement of the baking pan and the stock tank provided in the vicinity of the work end region of the baking line of FIG.
In FIG. 1, reference numeral 100 denotes an apparatus for producing egg baked in a container according to the present invention. FIG. 1 shows firing lines 102 and 102 provided in the first half of the apparatus for producing egg baked in a container 100. The firing line 102 functions as a firing section 104. In the illustrated example, the firing line 102 is shown in the case where two lines are arranged side by side, but it is a matter of course that one line may be provided, or three or more lines may be provided.

  In the firing section 104, a plurality of firing pots W having the same structure as the conventional firing pot W are moved intermittently along the firing line 102. As a means for intermittently moving the baking pot W, a known means may be used. For example, as in the case of the conventional example shown in FIG. 7, the baking pot W can slide on a guide rail (not shown). And a pressing means such as an air cylinder or an oil cylinder may be provided to push and move the baking pan W. In the example of FIG. 1, the configuration in which the two baking pots W and W are moved as a single layer is shown. However, as shown in FIGS. 12 to 14, a configuration in which a larger number of baking pots are moved simultaneously. It is also possible to do.

  Below each baking pan W, a baking heating means for baking the raw material liquid egg G0 of the baking pan W, for example, a conventional commercially available gas burner (not shown), for example, is a baking line 102. It is installed over almost the entire length.

  In the vicinity of the work start area of the firing line 102, an oil application device 106 for applying oil to an empty firing pan W and a metering filling device for supplying and filling the raw material liquid egg G0 to the firing pan W with oil by a predetermined amount. 108 is installed. The oil coating device 106 and the metering and filling device 108 may be the same as those used in the conventional baking machine shown in FIG. It goes without saying that the stirrer and the natural heat burner used as desired in the conventional baking machine may be used as necessary in the baking line 102 of the present invention. In FIG. 1, the case where the stirring apparatus 110 is installed is illustrated. Reference numeral 112 denotes a liquid egg storage tank that acts as a liquid egg storage means that divides and stores it as the liquid egg G0.

  A reverse take-out device 114 is installed in correspondence with the baking pan W in the baking operation end region of the baking line 102. The reverse take-out device 114 is structurally similar to the reverse device shown in FIGS. 9 and 10, but is functionally different and is partially fired by reversing the firing pan W. It operates to drop and store the half-baked egg-yaki into the stock tank 116.

  The liquid egg G0 supplied from the liquid egg storage tank 112 to the baking pan W by the weighing and filling apparatus 108 is the same as the heating means shown in FIG. 8 (for example, a bar gas burner provided on the lower surface side of the baking line). While being heated by the heating means, the firing line 102 is intermittently moved to reach the firing work end region. The liquid egg G0 in the baking pan W that has reached this baking operation end region is a partially baked egg baked (half-boiled egg baked) G1. In this baking operation end region, as shown in FIG. 2, the semi-boiled egg-yaki (half-boiled egg-yaki) G1 partially fired in the baking pan W is the same as the reversing device shown in FIGS. It is inverted by a reversing device (not shown) having a structure, dropped into an adjacent stock tank 116 and stored.

  It is also possible to perform cooking seasoning on the half-boiled egg grilled G1 stored in the stock tank 116 as necessary. Of course, it is possible to perform cooking seasoning according to circumstances even in the state of the liquid egg G0. However, as will be described later, the fact that cooking seasoning can be performed on the half-boiled egg grilled G1 stored in the stock tank 116 is a result of cooking seasoning. Opportunities will increase and you will have an advantage.

  Subsequently, a heating means for sterilizing and solidifying the half-boiled egg grill G1 and a cooling means for cooling the heated egg grill will be described with reference to FIGS. FIG. 3 is a drawing showing an example of a process for filling a container with half-boiled egg-yaki in the container-made egg-yaki manufacturing apparatus of the present invention, and then heating, (a) is a side explanatory view showing a half-boiled egg-baking filling process, ) Is a side view illustrating a heating step. FIG. 4 is a schematic explanatory side view showing an example of a cooling process for cooling the egg sinter filled in the container and heat-sterilized and solidified in the heating process in the container-enclosed egg sinter manufacturing apparatus of the present invention.

  In FIG. 3 (a), reference numeral 118 denotes a conveyor means such as a belt conveyor, and a large number of containers 120 are placed on the upper surface of the conveyor means, and each container 120 is conveyed as the conveyor means 118 moves. ing. Reference numeral 122 denotes a half-boiled egg filling device, which is disposed above the conveyor means 118.

  The half-boiled egg baked G1 stored in the stock tank 116 is transferred to the half-boiled egg-baked filling device 122 as shown in FIG. The half-boiled egg grill filling device 122 is provided with an accommodating part 124 for accommodating the half-boiled egg grill G1, and a supply filling part 126 for connecting and feeding the half-boiled egg G1 to the container 120 connected to the lower part of the container 124 is provided. It has been. The supply and filling unit 126 has a built-in metering pump that operates to supply and fill the half-boiled egg-baked G1 into the container 120 by a certain amount.

  In FIG. 3 (a), 128 is a press forming means, which is provided above the conveyor means 118 and in the downstream portion of the half-boiled egg filling device 122. The press forming means 128 includes a base portion 130, a pressing member 132 attached to the lower portion of the base portion 130 so as to be movable up and down, an air cylinder built in the base portion 130 and moving the pressing member 132 up and down, and the like. Pressure means (not shown). The press forming means 128 performs an action of pressing the half-boiled egg grill G1 filled in the container 120 by the half-boiled egg grill filling device 122 from the upper side to adjust its shape. Reference numeral 134 denotes a lid attaching means for covering the upper surface opening of the container 120 containing the filled half-boiled egg grilled G1 with the lid 136.

  Next, the container 120 filled with the above-mentioned half-boiled egg grilled G1 and molded and covered with the lid 136 is conveyed to the heating section 138 by the conveyor means 118 as shown in FIG. . Heating means 140 is installed in the heating section 138, and the heating means 140 performs heating necessary for sterilizing and solidifying the half-boiled egg baked G1 accommodated in the container 120. As the heating means 140, an electric heater, a water vapor heating means, a hot water shower heating means, an electromagnetic wave heating means, or the like can be applied. The heat treatment may be performed at 60 ° C. to 90 ° C., preferably 75 ° C. to 85 ° C., for about 10 minutes to 30 minutes.

  The half-boiled egg baked G1 in the container 120 is solidified into the egg baked G2 by being heat-treated in the heating section 138, and the egg baked egg 142 according to the present invention is completed, but this egg baked egg 142 still contains heat. Therefore, it is necessary to carry out a cooling process in order to make the final product egg-baked in a container.

  Below, the cooling process which performs a cooling process with FIG. 4 is demonstrated. As shown in FIG. 4, the above-mentioned egg-baked egg 142 is conveyed to the cooling section 144 by the conveyor means 118. Cooling means 146 is installed in the cooling section 144, and the cooling means 146 performs cooling necessary for cooling the egg-baked egg 142 in the container. As the cooling unit 146, a known cooling unit may be used. For example, a known refrigerator function can be applied as it is. The cooling treatment may be performed at −2 ° C. to 8 ° C., preferably −2 ° C. to 0 ° C. for about 2 hours to 5 hours, but if the temperature is finally lowered to a temperature of about 0 ° C. to 5 ° C. Good. The packaged egg roast 142 with the temperature thus lowered is packaged and shipped.

  The manufacturing method of the container-filled egg-yaki of the present invention will be described below with reference to FIG. FIG. 5 is a flowchart showing the order of steps of the method of the present invention.

  The manufacturing method of the egg-baked egg of the container of the present invention uses the above-described manufacturing apparatus of the egg-baked egg of the present invention including the baking pot moving means for moving the plurality of baking pots intermittently along the baking line. . The method of the present invention has a liquid egg storage step of breaking and storing as a liquid egg (step 200 in FIG. 5). The liquid egg in the liquid egg storage step described above is used in a liquid egg filling step (step 202 in FIG. 5) that is provided near the work start area of the baking line and measures and fills the liquid egg in the baking pan. The baking pot filled with the liquid egg is provided over substantially the entire length of the baking line, and the liquid egg in the baking pot is partially baked to generate fine bubbles and give a baked odor to make a half-boiled egg baked egg A baking process is performed in the baking process (step 204 in FIG. 5).

  In the vicinity of the work end region of the firing line, the reverse take-out process (step 206 in FIG. 5) of taking out the half-boiled egg baked in the half-lived state having fine bubbles and baked odors by inverting the firing pan is performed. The half-boiled egg roasted by the reverse take-out process is stored in a stock tank (step 208 in FIG. 5). The half-boiled egg grilled with fine bubbles and baked odor stored in the storage step is then filled into a predetermined container such as a paper cup or a plastic cup (step 210 in FIG. 5). A lid is attached to the container containing the above-mentioned half-boiled egg-yaki (step 212 in FIG. 5).

  In order to sterilize and solidify the half-boiled egg filled in the container, the container to which the lid is attached is heated (step 214 in FIG. 5). As the heat treatment in this heating step, heat treatment by an electric heater, water vapor heating means, hot water shower heating means, electromagnetic wave heating means or the like can be applied. The heat treatment may be performed at 60 ° C. to 90 ° C., preferably 75 ° C. to 85 ° C., for about 10 minutes to 30 minutes. Next, the deposited container containing the egg sterilized by heat sterilization in the heating process is cooled in the cooling process (step 216 in FIG. 5). The cooling treatment may be performed at −2 ° C. to 8 ° C., preferably −2 ° C. to 0 ° C. for about 2 hours to 5 hours, but if the temperature is finally lowered to a temperature of about 0 ° C. to 5 ° C. Good. The egg-containing baked egg in which the temperature is reduced in this way becomes an egg-baked product having fine bubbles and a burning odor, and is finally packaged and shipped.

Advantages of the manufacturing apparatus and manufacturing method of the present invention will be described below.
(1) The egg-baked container in the present invention is not formed into a layer because it is molded in a container form.
(2) Since the container does not need to be exposed to direct fire, a wide range of materials can be used.
(3) If it is determined that the adhesive strength of the half-boiled egg baked product, which is an intermediate product, is insufficient, the problem can be solved by replenishing and stirring liquid eggs or powders with adhesiveness in an appropriate amount.
(4) If the burns on the surface of the egg baked are desired, it is possible by adjusting the metered filling of the liquid egg into the baking pan on the baking line.
(5) In summary, it is possible to produce processed egg foods of various tastes and shapes with a single baking machine.

  The outline of the processed egg food is described below. The egg is usually heated by hot water, steam, electromagnetic waves, or the like. (1) Boiled egg, hot spring egg, smoked egg, etc. are generally cooked with the shell remaining. (2) Foods such as tea fumigation and egg tofu are cooked by a heater (steamer, range, hot water bath, etc.) after filling the egg liquid into a container, and the texture is smooth and widely known. (3) Egg-baked processed products such as thick-boiled eggs are generally cooked in an open flame in a metal baking machine (frying pan or pan). Examples of the heat source include gas, electric heater, high temperature steam and the like.

  In an egg-baked processed product, the reason why direct-fired cooking is necessary is that steam generated in the heating process is caused by the difference in the cooking method of the processed egg products (1) and (2) due to direct fire (high heat). It generates inside the baked egg and produces fine bubbles, and the direct flavor adds a unique flavor called roasted odor from eggs, seasonings, oils, etc., creating a texture and taste preferred by the masses. There is a reason that baking with an open flame is a common cooking method for egg-baked products in order to obtain moderate fine bubbles and a burning odor.

  Depending on the freshness of the egg, the quality of the egg, the amount of the soup stock to be blended, etc., there is a difference in the appropriate temperature in the baking process. According to the inventor's experience, the pan surface temperature is considered to be about 130 to 170 degrees Celsius. If the heating temperature is too low, the fine bubbles and baked odor will be reduced, and the texture and taste will approach the processed egg products of (1) and (2). If the heating temperature is too high, it will burn to the bottom of the metal cooker and become a burning odor, and the iron and sulfur contained in the egg will produce iron sulfide that will turn green and lose the appetizing yellow color. This is the reason why the difficulty of mass production of direct-fire cooking work is high, and that is why experience and sensitivity are required.

Next, the superiority of the re-cooking seasoning to the half-boiled egg stored in the stock tank when necessary is described.
(1) Of course, it is possible to bake only liquid eggs that do not contain seasonings or soup stock, and then it is easy to season and process them into scrambled eggs.
(2) The liquid egg containing seasoning and soup stock is more likely to burn to the bottom of the pan the more moisture, the more salt sugar, the more additives (eg, pH adjuster, glycine, acetic acid compound, etc.) Difficulty of continuous baking processing work and product loss increase.

(3) The customer's recipes are various, and the superiority of the re-cooked seasoning of half-boiled egg ware is proved. If the customer wishes to make egg broth with a large amount of soup stock, the broth egg soup is added to the stock broth, followed by stirring, filling into the container, heating, and molding to obtain the egg fired in the container of the present invention. Responding to different requirements for each supplier and adjusting the salt content of sugar can be easily done by recoating and seasoning half-boiled egg.

(4) Recent general customers tend to refrain from preservatives due to their health consciousness, but foodstuffs such as convenience stores are not adopted unless the strict conditions are cleared. In other words, consumer demands are increasingly diversified. The severe conditions are as follows. (A) Naturally, food poisoning bacteria in the package are not allowed. (B) The number of general bacteria before shipment shall be 300 / g or less. (C) The number of general bacteria grown after being left in a 30 ° C. space for 40 hours is 100,000 / g (edible limit) or less.

  When a preservative (additive) is used, it can be put in a liquid egg or in a re-cooked seasoning process of a half-boiled egg. The only additive-free natural foods that can satisfy this condition are thought of as vinegared, salted, or candied. In other words, most of the additive-free dishes, rice, miso soup, tempura, fried noodles, etc. made in ordinary households exceed 100,000 pieces / g (edible limit) within 30 hours at 30 ° C., and become rotten. The re-cooking seasoning process of half-boiled egg ware can prove the superiority of making various product groups that suit customers.

  The containered egg-yaki manufacturing apparatus of the present invention has an advantage of a simple structure. In the apparatus of the present invention, it is not necessary to ask the shape of the baking pan. However, in the experiment by the present inventor, it has been found that a round frying pan type that is generally popular is suitable for oil application and stirring work. ing. From the convenience of cooking, it is no exaggeration to say that the current round frying pan has become popular. It is obvious that the round frying pan has a simple shape and can be made inexpensively. In the illustrated example, the specification is such that two round pans are connected, but there is no problem with a structure in which one or a plurality of pans are connected in accordance with the purpose. The apparatus of the present invention has a simple structure and can perform a sufficient baking operation even with a small number of apparatuses.

Each apparatus structure in the baking line of the egg-baking manufacturing apparatus of this invention is as follows.
Oil applicator: One-point filling machine: One-point stirrer: One to three-point pressing machine: Not required for post-molding (pressing after filling the half-boiled egg into the container).
Inverter: One place

  According to the present invention, the firing line can be simplified in this way, and the reduction in the number of auxiliary workers from the simplified structure is obvious. The upper part of the firing line is covered with a hood so that efficient exhaust heat is easy. There is no need for large air-conditioning airflow for improving the working environment, and it can lead to saving of power consumption.

  Moreover, since there is no empty pan (a state without a liquid egg) from filling to taking out the raw egg omelet, a long baking line is not required, and high work efficiency and heat efficiency can be maintained. Various machines have been developed for the stirring apparatus, filling apparatus, and molding apparatus for half-boiled egg baking, and known apparatuses can be used.

  Hamburg products, sausages, tofu, gyoza, dumplings, kneaded products, etc. These products are molded products that have been stirred, metered, or cooked for stirring, metering, filling, or cooking applied to these products. Any of these device technologies can be applied to the device technology relating to the production of the egg-baked container in the present invention. Various known apparatuses using heat sources such as steam, electric heat, gas, etc. are known for the heating process of the half-boiled egg filled in the container. Of course, these known apparatuses can be applied. Various cooling devices and packaging devices used in the cooling process and the packaging process are known in the art, and it goes without saying that these devices can be similarly applied.

  Naturally, the appearance of the thick baked egg made of half-boiled egg and the thick baked egg by mechanical baking (generally 4-6 layers) will be different. However, because it is a mass-produced baking machine that has been developed and evolved based on the fixed concept that it can only be produced by rolling or layering, the appearance of thick baked eggs with the current shape exists. There is no reason to deny the thick baked eggs with a new appearance molded from Similarly, there is no reason to deny that an egg processed food molded from a half-boiled egg has a novel appearance compared to a conventional egg processed food baked in a mold pan.

  According to the present invention, if a pudding container is used, a pudding-shaped egg-baked egg [(a), (b) of FIG. 6] is obtained, and if a tofu container is used, a tofu-shaped egg baked in a container. [Fig. 6 (c), (d)] can be obtained, and a new egg-baked shape having a conventional fine bubble and burning odor preferred by the public can be formed. There is no reason to be denied just because it has a good appearance.

  50: Conventional continuous thick egg baking machine, 50a: Firing operation start area, 50b: First folding area, 50c: Second folding area, 50d: Firing work end area, 52: Projection, 54: Firing line, 55a , 55b, 55c, 55d: Pressing means, 56: Heating means, 58: Oil grinder, 60: Metering and filling apparatus, 62: Stirring apparatus, 64: Natural heat burner, 66, 66d to 66h: Reversing apparatus, 66a: First Reversing device, 66b: second reversing device, 66c: third reversing device, 68, 68d to 68g: pushing device, 68a: first pushing device, 68b: second pushing device, 68c: third pushing device, 70: rotary Actuator, 72: Reversing handle, 74: Hook part, 76: Air cylinder, 78: Mounting plate, 80: Rod, 82: Weight for pressing, 84: Mounting frame base, E: Thick egg, W: Growth pan, W1: first baking pan, W2: second baking pan, W3: third baking pan, W4: fourth baking pan, W5: fifth baking pan, W6: sixth baking pan, 100: of the present invention Egg-baking equipment in a container, 102: Firing line, 104: Firing section, 106: Oil application device, 108: Metering and filling device, 110: Stirring device, 112: Liquid egg storage tank, 114: Inverted take-out device, 116: Stock Tank: 118: Conveyor means, 120: Container, 122: Semi-boiled egg filling device, 124: Storage part, 126: Supply filling part, 128: Press molding means, 130: Base part, 132: Press member, 134: Lid Dressing means, 136: Lid, 138: Heating section, 140: Heating means, 142: Egg baked in a container, 144: Cooling section, 146: Cooling means, G0: Raw material egg, G1: Half-boiled egg, G : Fried eggs, E1~E4: liquid egg.

Claims (4)

  Liquid egg storage means for breaking and storing as a liquid egg, baking pot moving means for intermittently moving a plurality of baking pots along the baking line, and in the baking pot provided near the work start area of the baking line Liquid egg filling means for metering and filling the liquid egg, baking means provided over substantially the entire length of the baking line and baking the liquid egg in the baking pan to generate fine bubbles and imparting a baking odor, and the baking A reverse take-out means for rotating the baking pan to invert and take out the half-boiled egg baked in a half-lived state, which is provided near the work end region of the line and is baked and has fine bubbles and a burning smell, A stock tank for storing the raw half-boiled egg, a half-boiled egg-baking filling means for filling the predetermined container with the half-boiled egg stored in the stock tank, and a lid attached to the container containing the half-boiled egg The lid-covering means, the heating means for heating the lid-covered container to sterilize and solidify the half-boiled egg filled in the container, and the egg-baked egg cake solidified by heating by the heating means And a cooling means for cooling the container covered with the lid, which is capable of producing egg-yaki having fine bubbles and a burning smell filled in the container. Manufacturing equipment.   Liquid egg cooking seasoning means for adding a predetermined seasoning to the liquid egg stored in the liquid egg storage means and cooking and seasoning and / or predetermined seasoning etc. for the half-boiled egg stored in the stock tank The apparatus for producing egg-yaki in a container according to claim 1, further comprising a half-boiled egg-yaki cooking seasoning means for adding and seasoning cooking.   A liquid egg storage step of splitting and storing as a liquid egg using the containerized egg-yaki manufacturing apparatus according to claim 1 including a baking pot moving means for intermittently moving a plurality of baking pots along a baking line, A liquid egg filling step in which the liquid egg is metered and filled in the baking pan provided near the work start area of the baking line, and a liquid foam provided over substantially the entire length of the baking line and baking the liquid egg in the baking pan. A baking step for generating a baked odor and imparting a baked odor, and the baked pan for reversing and taking out a semi-boiled egg baked in a semi-finished state having a fine bubble and a baked odor provided near the work end region of the baking line A reversing take-out step for rotating, a storing step for storing the half-boiled egg grilled by the reversing-out taking step, and a half-boiled egg fry filling step for filling the predetermined container with the half-boiled egg grill stored in the storage step; , A lid attaching step of attaching a lid to a container containing raw egg roasting, and a heating step of heating the lid-covered container in order to sterilize and solidify the half raw egg roast filled in the container, A cooling step of cooling the lid-covered container containing the egg-yaki that has been heat-sterilized and solidified in the heating step, and the egg-yaki having fine bubbles and baked odor filled in the container can be produced. A method of producing egg-yaki in a container, characterized in that it is made.   A liquid egg cooking seasoning process in which a predetermined seasoning or the like is added to the liquid egg stored in the liquid egg storage means for cooking and / or a half-boiled egg stored in a stock tank with a predetermined seasoning or the like 4. The method for producing egg-baked egg in a container according to claim 3, further comprising a half-boiled egg-cooking seasoning step of adding and seasoning cooking.