JP6158402B1 - Carbon dioxide impregnation method for shelled raw eggs - Google Patents
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- JP6158402B1 JP6158402B1 JP2016134711A JP2016134711A JP6158402B1 JP 6158402 B1 JP6158402 B1 JP 6158402B1 JP 2016134711 A JP2016134711 A JP 2016134711A JP 2016134711 A JP2016134711 A JP 2016134711A JP 6158402 B1 JP6158402 B1 JP 6158402B1
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 188
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 92
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 92
- 235000013601 eggs Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000005470 impregnation Methods 0.000 title claims abstract description 17
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 27
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 27
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 210000000969 egg white Anatomy 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 14
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000011089 carbon dioxide Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000005187 foaming Methods 0.000 abstract description 5
- 238000005086 pumping Methods 0.000 description 9
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000006260 foam Substances 0.000 description 3
- 235000014510 cooky Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 210000001534 vitelline membrane Anatomy 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
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Abstract
【課題】殻を割ったときに発泡して卵白と卵黄が攪拌されて均一に混ざり、生のまま食する場合や大量に使用する場合の効率が良く、しかも有害菌を死滅させて、鮮度を保持することができる殻付生卵の炭酸ガス含浸方法を提供するものである。【解決手段】炭酸ガス含浸装置１２の容器１３内の棚１５に生卵１４を並べ、蓋１６を閉じてから放出管２１の流量調整バルブ２３を調整して、炭酸ガス貯蔵タンク９から流入管１８を通して容器１３内に０．４〜１．０ＭＰａの圧力で２５時間以上通流させると、生卵１４内に炭酸ガスが０．４〜１．０ＭＰａで含浸され、殻を割ったときに発泡して卵白と卵黄が攪拌されて均一に混ざる炭酸ガス含浸生卵を得ることができる。【選択図】図１An object of the present invention is to obtain a freshness by foaming when a shell is cracked and mixing egg white and egg yolk uniformly, which is efficient when eating raw or in large quantities, and killing harmful bacteria. The present invention provides a method for impregnating a raw shelled egg with carbon dioxide gas. Raw eggs are arranged on a shelf 15 in a container 13 of a carbon dioxide impregnation apparatus 12, and a flow rate adjusting valve 23 of a discharge pipe 21 is adjusted after closing a lid 16, and an inflow pipe from a carbon dioxide storage tank 9 is adjusted. 18 is passed through the container 13 at a pressure of 0.4 to 1.0 MPa for 25 hours or more, the raw egg 14 is impregnated with carbon dioxide at 0.4 to 1.0 MPa and foamed when the shell is broken. Thus, a raw carbon-impregnated raw egg in which egg white and egg yolk are stirred and mixed uniformly can be obtained. [Selection] Figure 1
Description
本発明は、炭酸ガスを殻付生卵に含浸させる方法に関するものである。 The present invention relates to a method for impregnating a shelled raw egg with carbon dioxide gas.
一般に殻付生卵を、炭酸ガスで処理して有害菌を死滅させて鮮度を保持する技術がある。例えば殻付の生卵を、炭酸ガス雰囲気中で４６〜５２℃の温度で所定時間熱蔵する方法（特許文献１）がある。これは炭酸ガス雰囲気中で殻付の生卵を熱蔵することにより生卵が炭酸ガス濃度下に存在することにより有害菌が死滅し、鮮度を保持することができると共に、卵白部が熱変性を起こさない範囲で保持することができるというものである。 In general, there is a technique for maintaining freshness by treating raw eggs with shells with carbon dioxide gas to kill harmful bacteria. For example, there is a method (Patent Document 1) in which a shelled raw egg is stored for a predetermined time at a temperature of 46 to 52 ° C. in a carbon dioxide atmosphere. This is because the raw eggs are stored under the carbon dioxide concentration by storing the raw eggs with shells in a carbon dioxide atmosphere, so that harmful bacteria can be killed and the freshness can be maintained. It can be held in a range that does not cause any problems.
しかしながら卵白部が熱変性を起こさない４６〜５２℃の温度で熱蔵するので、加熱による卵黄膜の脆弱化、卵黄のだれ、濃厚卵白の水様化を防止できるとしているが、２４〜７２時間熱蔵すると新鮮な生卵の状態を保持することは難しい。また従来の方法は、殻を割ったときに卵白の内側に卵黄がある状態のままであり、食べる時に箸で十分にかき混ぜる必要があった。 However, since the egg white part is stored at a temperature of 46 to 52 ° C. at which heat denaturation does not occur, it is said that weakening of the yolk membrane, egg yolk dripping, and thickening of the egg white due to heating can be prevented, but 24 to 72 hours. It is difficult to keep the state of fresh raw eggs when it is stored in the heat. In the conventional method, when the shell is broken, the egg white is left with egg yolk inside, and it is necessary to sufficiently stir with chopsticks when eating.
本発明者は種々研究を行なった結果、殻を割ったときに発泡して卵白と卵黄が攪拌されて均一に混ざり、生のまま食する場合や大量に使用する場合の効率が良く、しかも有害菌を死滅させて、鮮度を保持することができる殻付生卵の炭酸ガス含浸方法を開発したものである。 As a result of various researches, the present inventor has found that when the shell is broken, the foam is foamed and the egg white and the yolk are mixed evenly, which is efficient and harmful when eaten raw or in large quantities. We developed a method for impregnating raw eggs with shells that can kill bacteria and maintain freshness.
本発明の請求項１記載の殻付生卵の炭酸ガス含浸方法は、殻付生卵を容器内に収納し、２〜１０℃の温度に保持した状態で、前記容器に０．４〜１．０ＭＰａの圧力で炭酸ガスを２５時間以上通流させて、殻付生卵の内部に炭酸ガスを含浸させて、殻を割ったときに発泡して卵白と卵黄が攪拌されるようにしたことを特徴とするものである。 In the method for impregnating shelled raw eggs with carbon dioxide gas according to claim 1 of the present invention, the shelled raw eggs are contained in a container and kept at a temperature of 2 to 10 ° C., and 0.4 to 1 in the container. Carbon dioxide gas was allowed to flow for 25 hours or more at a pressure of 0.0 MPa, so that the inside of the shelled raw eggs was impregnated with carbon dioxide gas, and when the shell was broken, the egg white and egg yolk were stirred. It is characterized by.
本発明の請求項２記載の殻付生卵の炭酸ガス含浸方法は、請求項１において、殻付生卵を収納する容器が、冷凍庫または冷蔵庫内に設置されていることを特徴とするものである。 The method for impregnating shelled raw eggs with carbon dioxide gas according to claim 2 of the present invention is characterized in that, in claim 1, the container for storing the shelled raw eggs is installed in a freezer or a refrigerator. is there.
本発明の請求項３記載の殻付生卵の炭酸ガス含浸方法は、請求項１において、炭酸ガスが天然に噴出する炭酸水に含まれる炭酸ガスを分離したものか、またはボンべに収納した炭酸ガス、若しくはドライアイスを用いることを特徴とするものである。 The method for impregnating raw eggs with shells of carbon dioxide according to claim 3 of the present invention is the method according to claim 1, wherein carbon dioxide contained in carbonated water from which carbon dioxide is naturally ejected is separated or stored in a cylinder. Carbon dioxide gas or dry ice is used.
本発明の請求項４記載の殻付生卵の炭酸ガス含浸方法は、請求項１において、殻付生卵の内部に含浸させた炭酸ガスの圧力が０．４〜１．０ＭＰａであることを特徴とするものである。 The method for impregnating a shelled raw egg with carbon dioxide gas according to claim 4 of the present invention is that, in claim 1, the pressure of the carbon dioxide gas impregnated inside the shelled raw egg is 0.4 to 1.0 MPa. It is a feature.
本発明に係る請求項１記載の殻付生卵の炭酸ガス含浸方法によれば、殻付生卵を容器内に収納し、２〜１０℃の温度に保持した状態で、前記容器に０．４〜１．０ＭＰａの圧力で炭酸ガスを２５時間以上通流させて、殻付生卵の内部に炭酸ガスを含浸させることにより、殻を割ったときに発泡して卵白と卵黄が攪拌されて混ざり、ご飯にかければピリットした味の卵かけご飯を楽しむことができる。更にスキヤキを付けて食べる溶き卵や、また親子どんぶりや卵どんぶりの調理、クッキーやケーキを大量に生産する工場で用いれば作業の効率を上げて短時間で調理することができる。更にこの生卵は炭酸ガスを含浸しているので細菌の繁殖がなく、長期間鮮度を保持することができる。 According to the carbon dioxide impregnation method for shelled raw eggs according to claim 1 of the present invention, the shelled raw eggs are stored in the container and kept at a temperature of 2 to 10 ° C. By passing carbon dioxide gas at a pressure of 4 to 1.0 MPa for 25 hours or more and impregnating the inside of the shelled raw egg with carbon dioxide gas, the egg white and egg yolk are agitated by foaming when the shell is broken. If you mix and sprinkle with rice, you can enjoy the sizzling egg rice. Furthermore, it can be cooked in a short time with increased work efficiency if it is used in a factory that produces baked eggs with sukiyaki, or parent and child bowls and egg bowls, or in the production of cookies and cakes in large quantities. Furthermore, since this raw egg is impregnated with carbon dioxide, there is no growth of bacteria, and the freshness can be maintained for a long time.
また請求項２記載の殻付生卵の炭酸ガス含浸方法によれば、殻付生卵を収納する容器が、冷凍庫または冷蔵庫内に設置され容器内の生卵を冷却して炭酸ガスの含浸量を高めることができる。 According to the carbon dioxide impregnation method for shelled raw eggs according to claim 2, the container for storing the shelled raw eggs is installed in a freezer or a refrigerator, and the raw eggs in the container are cooled to impregnate the carbon dioxide gas. Can be increased.
また請求項３記載の殻付生卵の炭酸ガス含浸方法によれば、炭酸ガスが天然に噴出する炭酸水に含まれる炭酸ガスを分離したものを用いれば有効利用することができ、またボンべに収納した炭酸ガスやドライアイスを気化させた炭酸ガスを用いれば、どこでも生産することができる。 Further, according to the method for impregnating raw eggs with shells of carbon dioxide according to claim 3, if the carbon dioxide contained in the carbonated water from which carbon dioxide is naturally ejected is separated, it can be used effectively. If carbon dioxide gas stored in the container or carbon dioxide gas evaporated from dry ice is used, it can be produced anywhere.
また請求項４記載の殻付生卵の炭酸ガス含浸方法によれば、生卵の内部に含浸させた炭酸ガスの圧力が０．４〜１．０ＭＰａにすることにより炭酸ガスの含浸量が十分となり、殻を割ったときに発泡して卵白と卵黄が攪拌されて混ぜることができる。 According to the method for impregnating shelled raw eggs with carbon dioxide gas according to claim 4, the amount of carbon dioxide impregnated is sufficient by setting the pressure of carbon dioxide impregnated inside the raw eggs to 0.4 to 1.0 MPa. When the shell is broken, it foams and the egg white and egg yolk can be stirred and mixed.
以下本発明の実施の一形態を図１ないし図３を参照して詳細に説明する。図１は殻付生卵に炭酸ガス含浸する装置の構成を示すもので、炭酸水汲上げ管１が地中２に挿入されており、この上部内側に内管３が取付けられ、この内側に揚水管４が挿着されている。この揚水管４の下端には水中ポンプ５が取付けられ、その上部は図示しない炭酸水タンクに接続されている。 Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. FIG. 1 shows the configuration of a device for impregnating a shelled raw egg with carbon dioxide gas. A carbonated water pumping pipe 1 is inserted into the ground 2 and an inner pipe 3 is attached to the inside of the upper part. A tube 4 is inserted. A submersible pump 5 is attached to the lower end of the pumping pipe 4, and its upper part is connected to a carbonated water tank (not shown).
前記炭酸水汲上げ管１の上部には分岐管７が設けられ、真空ポンプ８を介して炭酸ガス貯蔵タンク９に接続されている。１１は冷蔵庫で、この内側に炭酸ガス含浸装置１２が設けられている。この炭酸ガス含浸装置１２は容器１３の内部に生卵１４を保持する棚１５が取付けられ、上部に蓋１６が開閉自在に取付けられ内部を密閉するようになっている。 A branch pipe 7 is provided above the carbonated water pumping pipe 1 and connected to a carbon dioxide gas storage tank 9 through a vacuum pump 8. Reference numeral 11 denotes a refrigerator, and a carbon dioxide impregnation device 12 is provided on the inside thereof. The carbon dioxide impregnation apparatus 12 is provided with a shelf 15 for holding a raw egg 14 inside a container 13 and a lid 16 attached to the upper part so as to be freely opened and closed to seal the inside.
更に容器１３の上部には前記炭酸ガス貯蔵タンク９から導かれた流入管１８が接続され、この流入管１８の途中には開閉バルブ２０が取付けられている。また容器１３の上部には放出管２１が取付けられ、この放出管２１の途中には、圧力計２２と流量調整バルブ２３が取付けられている。 Further, an inflow pipe 18 led from the carbon dioxide storage tank 9 is connected to the upper part of the container 13, and an opening / closing valve 20 is attached in the middle of the inflow pipe 18. Further, a discharge pipe 21 is attached to the upper part of the container 13, and a pressure gauge 22 and a flow rate adjusting valve 23 are attached to the middle of the discharge pipe 21.
次に殻付生卵に炭酸ガスを含浸させる方法について説明する。地中から炭酸水を汲上げる炭酸水汲上げ管１から分岐した分岐管７より、真空ポンプ８で炭酸水汲上げ管１の上部に溜った炭酸ガスを吸引して炭酸ガス貯蔵タンク９に貯めておく。この時、流入管１８に取付けた開閉バルブ２０は閉じて、炭酸ガス貯蔵タンク９に炭酸ガスを貯める。 Next, a method for impregnating shelled raw eggs with carbon dioxide will be described. From the branch pipe 7 branched from the carbonated water pumping pipe 1 for pumping carbonated water from the ground, the carbon dioxide gas accumulated in the upper part of the carbonated water pumping pipe 1 is sucked by the vacuum pump 8 and stored in the carbon dioxide storage tank 9. . At this time, the opening / closing valve 20 attached to the inflow pipe 18 is closed, and the carbon dioxide gas is stored in the carbon dioxide gas storage tank 9.
一方、図示しない冷蔵庫で殻付の生卵１４を低温に冷やしておく。冷蔵庫１１内に設置した炭酸ガス含浸装置１２の蓋１６を開けて、低温に冷やしておいた生卵１４を棚１５に並べる。この後、流入管１８に取付けた開閉バルブ２０と放出管２１に取付けた流量調整バルブ２３を開いて炭酸ガスを容器１３に通流させる。流量調整バルブ２３を調整することにより、容器１３内の炭酸ガス圧力を調整する。この時、容器１３内の生卵１４は冷やされて２〜１０℃の温度に保持しておく。 On the other hand, the shelled raw egg 14 is cooled to a low temperature in a refrigerator (not shown). The lid 16 of the carbon dioxide impregnation device 12 installed in the refrigerator 11 is opened, and the raw eggs 14 cooled to a low temperature are arranged on the shelf 15. Thereafter, the opening / closing valve 20 attached to the inflow pipe 18 and the flow rate adjusting valve 23 attached to the discharge pipe 21 are opened to allow carbon dioxide to flow through the container 13. The carbon dioxide pressure in the container 13 is adjusted by adjusting the flow rate adjusting valve 23. At this time, the raw egg 14 in the container 13 is cooled and kept at a temperature of 2 to 10 ° C.
この低温度に保持した状態で容器１３内に、炭酸ガスを０．４〜１．０ＭＰａの圧力で２５時間以上通流させると、生卵１４内に炭酸ガスが含浸される。特にこの条件下で炭酸ガスを通流させると、生卵１４の内部に炭酸ガスの圧力が０．４〜１．０ＭＰａで含浸させる。 When carbon dioxide gas is allowed to flow through the container 13 at a pressure of 0.4 to 1.0 MPa for 25 hours or more while maintaining this low temperature, the raw egg 14 is impregnated with carbon dioxide gas. In particular, when carbon dioxide is allowed to flow under these conditions, the raw egg 14 is impregnated at a carbon dioxide pressure of 0.4 to 1.0 MPa.
このようにして２５時間以上炭酸ガスを通流させ、内部に炭酸ガスの圧力が０．４〜１．０ＭＰａで含浸させた生卵１４を容器１３内から取り出し、図２に示すように、複数の収納凹部２５を形成したプラスチックパック２６に収納して、チャック付きのプラスチック袋２７に包装して、内部に炭酸ガスを封入して出荷する。 In this manner, carbon dioxide gas was allowed to flow for 25 hours or more, and the raw egg 14 impregnated with carbon dioxide gas at a pressure of 0.4 to 1.0 MPa was taken out of the container 13 and, as shown in FIG. Are stored in a plastic pack 26 formed with a storage recess 25, packaged in a plastic bag 27 with a chuck, and shipped with carbon dioxide sealed therein.
炭酸ガスを含浸した生卵１４を購入した消費者は、図３（Ａ）に示すように茶碗２８の縁で生卵１４を割ってあけると、最初は卵白２９の中に卵黄３０がある通常の状態と同様である。次に図３（Ｂ）に示すように箸３１で数回かき混ぜると炭酸ガスが激しく発泡して卵白２９と卵黄３０が一瞬にして撹拌されて均一に混ざる。しばらくすると図３（Ｃ）に示すように表面に泡が浮いた状態となり、これをご飯にかければピリットした味の卵かけご飯を楽しむことができる。 When a consumer who has purchased a raw egg 14 impregnated with carbon dioxide gas breaks and opens the raw egg 14 at the edge of the tea bowl 28 as shown in FIG. 3A, the egg yolk 30 is initially in the egg white 29 at first. It is the same as that of the state. Next, as shown in FIG. 3B, when the chopsticks 31 are stirred several times, the carbon dioxide gas foams violently, and the egg white 29 and the egg yolk 30 are stirred and mixed uniformly. After a while, bubbles appear on the surface as shown in FIG. 3 (C), and if this is sprinkled with rice, you can enjoy the simmered egg over rice.
またチャック付きのプラスチック袋２７内に炭酸ガスが封入してあるので、１０日程度生卵１４に含浸された炭酸ガスを保持することができ、また残った生卵１４はプラスチック袋２７のチャックをすれば数日間は含浸状態を保持することができる。更にこの生卵１４は炭酸ガスを含浸しているので細菌の繁殖がなく、長期間鮮度を保持することができる。 Further, since carbon dioxide gas is sealed in the plastic bag 27 with the chuck, the carbon dioxide gas impregnated in the raw egg 14 can be held for about 10 days, and the remaining raw egg 14 holds the chuck of the plastic bag 27. If so, the impregnated state can be maintained for several days. Furthermore, since this raw egg 14 is impregnated with carbon dioxide gas, there is no reproduction of bacteria and the freshness can be maintained for a long time.
なお本発明において生卵を容器内に収納して保持する温度を２〜１０℃に限定したのは、２℃未満では誤って生卵が凍結してしまうと、膨張によって殻が割れる恐れがあり、また１０℃を超えると炭酸ガスの含浸量が少なくなり、製品となった時に発泡不良となる恐れがあるからである。 In the present invention, the temperature at which the raw eggs are stored and held in the container is limited to 2 to 10 ° C. If the raw eggs are accidentally frozen below 2 ° C., the shell may break due to expansion. If the temperature exceeds 10 ° C., the amount of carbon dioxide impregnation decreases, and foaming may occur when the product is produced.
また生卵を保持する容器内の炭酸ガス圧は０．４〜１．０ＭＰａが好ましい。０．４ＭＰａ未満のガス圧力では、生卵内に炭酸ガスが十分に含浸せず、また１．０ＭＰａを超える圧力を加えると殻が割れる恐れがあるからである。また容器内に生卵を保持して炭酸ガスを通流させる時間を２５時間以上としたのは。これより短い時間では炭酸ガスの含浸量が少なくなり、製品となった時に発泡不良となる恐れがあるからである。 The carbon dioxide pressure in the container holding the raw eggs is preferably 0.4 to 1.0 MPa. If the gas pressure is less than 0.4 MPa, the raw eggs will not be sufficiently impregnated with carbon dioxide, and if a pressure exceeding 1.0 MPa is applied, the shell may break. Also, the reason for holding the raw eggs in the container and allowing the carbon dioxide gas to flow is 25 hours or more. This is because if the time is shorter than this, the amount of carbon dioxide impregnated becomes small, and there is a risk of foaming failure when the product is produced.
また上記条件で炭酸ガスを含浸させた生卵の含浸ガス圧は０．４〜１．０ＭＰａが好ましい。０．４ＭＰａ未満の生卵では炭酸ガスの含浸量が少なくなり、発泡不良となる恐れがあり、また１．０ＭＰａを超えるガス圧では破裂して殻が割れる恐れがあるからである。 Moreover, the impregnation gas pressure of the raw egg impregnated with carbon dioxide under the above conditions is preferably 0.4 to 1.0 MPa. This is because if the raw egg is less than 0.4 MPa, the amount of carbon dioxide impregnation decreases, which may result in poor foaming, and if the gas pressure exceeds 1.0 MPa, the shell may burst and crack.
なお上記炭酸ガス含浸装置は、炭酸水を汲上げる装置で分離した炭酸ガスをそのまま大気中に放出せず、これを利用して含浸させる場合について説明したが、炭酸水が湧きでない場所では、ボンべに収納した炭酸ガスやドライアイスを気化させた炭酸ガスを用いても良い。また上記説明では炭酸ガス含浸装置の容器を冷蔵庫内に設置した場合について示したが、冷凍庫を用いてタイマーにより間欠的に通電して容器内の生卵を一定温度に冷却するようにしても良い。 In the above carbon dioxide impregnation apparatus, the case where carbon dioxide separated by the apparatus for pumping carbonated water is not released into the atmosphere as it is impregnated is explained. Carbon dioxide gas stored in a bowl or carbon dioxide gas obtained by vaporizing dry ice may be used. Moreover, although the case where the container of the carbon dioxide impregnation apparatus was installed in the refrigerator was shown in the above description, the raw eggs in the container may be cooled to a certain temperature by intermittently energizing with a timer using a freezer. .
また上記説明では卵かけご飯に使用する場合について示したが、スキヤキを付けて食べる溶き卵としても用いることができる。また親子どんぶりや卵どんぶりを調理する時に用いれば、卵白２９と卵黄３０を混ぜる手間が省け短時間で調理することができる。またクッキーやケーキを大量に生産する工場で用いれば作業の効率を上げることができる。 Moreover, although it showed about the case where it uses for egg over rice in the said description, it can be used also as a melted egg to eat with a sukiyaki. Moreover, if it is used when cooking the parent and child bowl or egg bowl, it is possible to cook in a short time without the trouble of mixing the egg white 29 and the egg yolk 30. Moreover, if it is used in a factory that produces a large amount of cookies and cakes, work efficiency can be improved.
図１に示す装置を用いて、殻付生卵に炭酸ガスを含浸させた場合の実施例について説明する。生卵の温度を３〜８℃、容器内の炭酸ガス圧を０．６〜０．７ＭＰ、炭酸ガスの通流時間を３５〜４８時間に設定して含浸させた場合の実施例１〜８についてその結果を表１に示した。また比較のために本発明に規定する範囲を外れた条件で含浸させた場合の比較例１〜４についてもその結果を表１に併記した。 An embodiment in the case where a shelled raw egg is impregnated with carbon dioxide using the apparatus shown in FIG. 1 will be described. Examples 1 to 8 when impregnation was performed by setting the temperature of the raw egg to 3 to 8 ° C., the carbon dioxide pressure in the container to 0.6 to 0.7 MP, and the carbon dioxide flow time to 35 to 48 hours. The results are shown in Table 1. For comparison, the results are also shown in Table 1 for Comparative Examples 1 to 4 when impregnated under conditions outside the range specified in the present invention.
上表の結果から、生卵の温度が高い場合には、容器内の炭酸ガス圧を高くすれば生卵の含浸ガス圧も高くなり発泡状態は良好となる。つまり生卵の温度が低い場合には炭酸ガス圧が低くても十分に含浸することが確認された。また生卵の温度がマイナスの比較例１では凍結による膨張で殻が割れ、また生卵の温度が１３℃の比較例４では含浸ガス圧が低く十分に含浸していない。また炭酸ガスの流通時間が１２時間と短い比較例２では十分に含浸していなかった。 From the results in the above table, when the temperature of the raw egg is high, increasing the carbon dioxide gas pressure in the container also increases the impregnation gas pressure of the raw egg and the foamed state is good. That is, when the temperature of the raw egg was low, it was confirmed that the egg was sufficiently impregnated even if the carbon dioxide pressure was low. Further, in Comparative Example 1 where the temperature of the raw egg was negative, the shell was cracked due to expansion due to freezing, and in Comparative Example 4 where the temperature of the raw egg was 13 ° C., the impregnation gas pressure was low and not sufficiently impregnated. Further, in Comparative Example 2 where the circulation time of the carbon dioxide gas was as short as 12 hours, it was not sufficiently impregnated.
１ 炭酸水汲上げ管
２ 地中
３ 内管
４ 揚水管
５ 水中ポンプ
７ 分岐管
８ 真空ポンプ
９ 炭酸ガス貯蔵タンク
１１ 冷蔵庫
１２ 炭酸ガス含浸装置
１３ 容器
１４ 生卵
１５ 棚
１６ 蓋
１８ 流入管
２０ 開閉バルブ
２１ 放出管
２２ 圧力計
２３ 流量調整バルブ
２５ 収納凹部
２６ プラスチックパック
２７ プラスチック袋
２８ 茶碗
２９ 卵白
３０ 卵黄
３１ 箸
1 Carbonated water pumping pipe
2 underground
3 Inner pipe
4 pumping pipe
5 Submersible pump
7 Branch pipe
8 Vacuum pump
9 Carbon dioxide storage tank
11 Refrigerator
12 Carbon dioxide impregnation equipment
13 containers
14 Raw eggs
15 shelves
16 lid
18 Inflow pipe
20 Open / close valve
21 Release tube
22 Pressure gauge
23 Flow control valve
25 Storage recess
26 Plastic pack
27 Plastic bags
28 Teacup
29 Egg white
30 egg yolk
31 Chopsticks
Claims (4)
The method for impregnating a shelled raw egg with carbon dioxide gas according to claim 1, wherein the pressure of the carbon dioxide gas impregnated in the shelled raw egg is 0.4 to 1.0 MPa.
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| JP2016134711A JP6158402B1 (en) | 2016-07-07 | 2016-07-07 | Carbon dioxide impregnation method for shelled raw eggs |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5492655A (en) * | 1977-12-27 | 1979-07-23 | Moon Star Chemical Corp | Preserving of egg freshness |
| JPS5726538A (en) * | 1980-07-25 | 1982-02-12 | Iwatani & Co | Storing method of hen's egg |
| JPH0767582A (en) * | 1993-08-31 | 1995-03-14 | Hisashi Ando | Production of egg enriched with nutrition and egg enriched with vitamin c |
| JP2002522035A (en) * | 1998-08-03 | 2002-07-23 | ノース カロライナ ステート ユニバーシティ | Use of CO2 cooling to treat poultry eggs |
| JP2005047569A (en) * | 2003-07-30 | 2005-02-24 | Chieko Kagawa | Method and container for packaging raw egg |
-
2016
- 2016-07-07 JP JP2016134711A patent/JP6158402B1/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5492655A (en) * | 1977-12-27 | 1979-07-23 | Moon Star Chemical Corp | Preserving of egg freshness |
| JPS5726538A (en) * | 1980-07-25 | 1982-02-12 | Iwatani & Co | Storing method of hen's egg |
| JPH0767582A (en) * | 1993-08-31 | 1995-03-14 | Hisashi Ando | Production of egg enriched with nutrition and egg enriched with vitamin c |
| JP2002522035A (en) * | 1998-08-03 | 2002-07-23 | ノース カロライナ ステート ユニバーシティ | Use of CO2 cooling to treat poultry eggs |
| JP2005047569A (en) * | 2003-07-30 | 2005-02-24 | Chieko Kagawa | Method and container for packaging raw egg |
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| JP2018000152A (en) | 2018-01-11 |
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