JPH0191760A - Seasoning of egg with egg shell - Google Patents

Abstract

PURPOSE:To season eggs in a state with egg shell as it is without destroying texture in the shell, by standing eggs with egg shell, immersing the obtuse edges thereof in a seasoning solution while laying the obtuse edges at the top and subjecting the edges to ultrasonic wave treatment. CONSTITUTION:Eggs with egg shell such as hen's eggs are stood, the obtuse edges thereof are completely immersed in a seasoning solution such as vinegar solution and subjected to ultrasonic wave treatment (preferably 20-100kHz frequency and 0.5-1.0W/cm<2> intensity) to season the eggs.

Description

[Detailed description of the invention] [Industrial application field] This invention relates to a method for seasoning shell eggs.

[Conventional technology]

In a broad sense, an egg is an animal egg cell, but in a narrower sense it is a bird egg (sometimes written as egg), and depending on the type of bird, the shape can be spherical, oval, oval, oblong, etc. The size varies from huge ones with a long axis of 33 cm or more and a short axis of 23 marks or more to small ones with a long axis of about 11 cm.0 When talking about everyday eggs, we often refer to chicken eggs.

Eggs, whether chicken eggs or fish eggs, have long held an important position among many foods as a source of nutritional components. Among them, chicken eggs are the most widely used, and are used in boiled (boiled) eggs, soups (kakitama soup, tamagoji, etc.), grilled dishes (fried eggs, tamagoyaki, omelets, date rolls, etc.), simmered dishes (II boiled eggs, donburi, etc.), and fried dishes. ,
It is used in all sorts of ways, including steamed foods, fried foods, a-flavored foods, toppings (tempura, fried foods, etc.), processed eggs (petans, York cheese, etc.), sweets, and beverages.

In general, eggshells are calcareous and have extremely fine pores distributed all over them, and fresh eggs breathe through these pores, but bacteria can sometimes enter through these pores, and when bacteria enter the shell, the egg They reproduce quickly depending on their nutrition, and their eggs are easily spoiled, often causing food poisoning.

Although eggs are extremely useful, they have the disadvantage of being susceptible to spoilage, and since ancient times, inventions, inventions, or ingenuity have been made to find ways to maintain (preserve) their freshness over a long period of time, seasoning methods, and cooking methods. In order to improve the long-term shelf life of eggs, methods such as soaking eggs in salt water or pressurizing salt water into the egg shell have been tried, resulting in a salty taste in the egg whites and egg yolks. It is possible that it was added.

However, in this method, the amount of salt water that is diffused or injected into the eggshell is about 1 ml at most, which is completely insufficient for seasoning the eggs.

[Problem that the invention seeks to solve]

Whether you process eggs with their shells on, for example by boiling or baking them, or break the shells and serve them raw or cooked, there are ways to season eggs with their shells on. Conventionally, there was a problem that nothing was satisfactory.

[Means for solving problems]

In order to solve the above problems, this invention focuses on the fact that the pore density at the blunt end of the eggshell is greater than that at the sharp end, and the invention focuses on the fact that the pore density at the blunt end of the eggshell is higher than that at the sharp end. The shell eggs are flavored by completely immersing them in liquid and applying ultrasonic waves to the shell eggs. The details will be described below.

First, the shelled egg in this invention is usually a chicken egg, but is not limited to a chicken egg.

When seasoning is done, the surface of the shell is washed,
It goes without saying that it should be kept clean by removing dirt, etc., but if you perform the following pretreatment to remove the keratin film on the eggshell and expand the pore size, the flavoring will be better after the treatment. This will further enhance the effect. That is, acetic acid,
Soak eggs in their shells in an aqueous solution of a weak acid such as rice vinegar. On this occasion,
Depending on the concentration of the acid, for example, it may be left immersed in vinegar for about an hour or more, or it may be preferably completely immersed in vinegar solution with the blunt end facing downwards, and then subjected to ultrasonic waves. It may be used in combination to enhance the effect.
After such acid treatment, it is desirable to thoroughly wash the eggshell in clean water in order to remove the keratinous membrane covering the eggshell and the calcium salt that has dissolved a portion of the eggshell.

Next, the ultrasonic waves of this invention are not particularly different from those used in ordinary cleaning, emulsification, liquid atomization, plating, welding, and other dynamic fields, and have a frequency of 20 to 100 kHz.
is a sound wave in the range of . When using such ultrasonic waves, it is preferable to use an intensity of 0.5 to 1.0 W/cJ, because if the intensity is less than 0.5 W/cii, the expected effect cannot be obtained; This is because if the strength exceeds 1.0 W/cd, there is a risk that the contents of the egg, that is, the whiteness and yellowness, will be destroyed and the commercial value will be significantly impaired. However, when used for boiled eggs, baked eggs, etc. that have already been processed rather than fresh eggs, it can be used even if the intensity exceeds 1.0 W/cd.

Furthermore, the seasoning liquid in this invention is not particularly limited, and for example, salt, soy sauce, sweeteners and other seasonings, or minerals and other fortifying nutrients may be appropriately mixed according to preference, but in general, the salt content of soy sauce is If the salt content is around 17-18%, mold will form, so it is desirable to increase the salt content to around 30%, and the temperature of the seasoning liquid should be kept at the bird's body temperature (approximately 40°C) to prevent deterioration of the eggs. ) It is preferable to do the following.

In this invention, when the eggshells (regardless of whether they are fresh eggs, boiled eggs, or baked eggs) are arranged with the blunt end with the highest pore density facing upward, until the pores at the blunt end are completely covered with the seasoning liquid. When deeply immersed and arranged with the blunt end facing down,
As long as at least half of the eggshell is covered with the seasoning liquid, the entire eggshell does not necessarily have to be covered. When the blunt end is immersed in the seasoning liquid and subjected to ultrasonic waves, the air contained in the pores and the seasoning liquid are exchanged, and as a result, the seasoning liquid comes into contact with the egg membrane inside the eggshell. According to the principle of action of osmotic pressure, it penetrates and diffuses further into the interior. However, continuous application of ultrasound will cause the temperature of the egg to rise.
Apply ultrasound intermittently (for example, about 2 to 3 minutes), or
It is also possible to reduce the intensity and apply it continuously for a long time.

〔Example〕

Example 1 Fresh eggs were arranged on a stainless steel tray with the blunt end facing up, and then soy sauce powder and soy sauce were added to the saturated saline solution in a ratio of 1.0 to 1.5 (weight ratio). The dissolved and mixed seasoning liquid was poured over the fresh eggs until they were completely covered. Then, this tray was transferred to an ultrasonic bath, and the frequency was 28kHz and the radiation pressure was 0.5W/
After applying c+il ultrasonic waves for 30 minutes, the tray was taken out of the tank and left for 12 hours. After this operation, the fresh eggs had a considerable amount of seasoning permeated inside, and were sufficient for normal seasoning. If a stronger flavor is required, the soaking time may be extended as appropriate.

Example 2: Fresh eggs were arranged with their blunt ends facing down, and a tray in which the same seasoning liquid used in Example 1 was poured to cover the lower half of the fresh eggs was heated at a frequency of 28kllz and a radiation pressure of 1-/cd. It was exposed to ultrasound for 2 minutes. The temperature of the liquid rose rapidly, so the tray was removed from the ultrasonic bath, immersed in the seasoning liquid, cooled, and then subjected to the same ultrasonic waves as before in the ultrasonic bath. 7 operations like this
After repeating this process several times, the egg shell was broken and the inside was examined, and it was found that there was no loss of whiteness or yellowness, and there was sufficient seasoning as in Example 1.

Example 3: Fresh eggs were immersed in a vinegar solution for about 1 hour and then thoroughly washed in clear water to remove the keratinous membrane covering the eggshell and the calcium salts produced by dissolving the eggshell.

When fresh eggs subjected to such pretreatment were subjected to ultrasonic waves in exactly the same manner as in Example 1, it was found that the eggs obtained had no changes in the internal tissue, but they had no flavoring. The degree was significantly higher than that of Example 1.

〔effect〕

As mentioned above, according to the method of flavoring shell eggs of this invention, fresh eggs are not fed without being fed, and eggs that have been heat-treated such as boiled or baked eggs are left with their shells attached. It is possible to add flavor without destroying the tissue, and the degree of flavor can be adjusted as desired. Therefore, it can be said that the significance of this invention is extremely large.

Patent applicant: Country Kosan Co., Ltd.

Claims (1)

[Claims] Stand up a shell egg and submerge the blunt end completely in the seasoning liquid.
A method of seasoning shell eggs characterized by applying ultrasonic waves to the shell eggs.