JPH09248156A - Production of boiled egg by retort sterilizer - Google Patents
Production of boiled egg by retort sterilizerInfo
- Publication number
- JPH09248156A JPH09248156A JP8062683A JP6268396A JPH09248156A JP H09248156 A JPH09248156 A JP H09248156A JP 8062683 A JP8062683 A JP 8062683A JP 6268396 A JP6268396 A JP 6268396A JP H09248156 A JPH09248156 A JP H09248156A
- Authority
- JP
- Japan
- Prior art keywords
- retort sterilizer
- egg
- hot water
- cooling
- eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Cookers (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明はレトルト殺菌機によ
るゆで玉子の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing boiled eggs using a retort sterilizer.
【0002】[0002]
【従来の技術】従来は主として大気圧下において、開放
型のボイル槽が使用されている。2. Description of the Related Art Conventionally, an open type boiling tank is used mainly under atmospheric pressure.
【0003】[0003]
【発明が解決しようとする課題】従来例のように大気圧
下で開放した状態でボイルする場合、温水温度の調節に
難点があり、不均一になることが多く、ゆで玉子の加工
に安定性がなく品質にもバラツキが生じ易かった。さら
に、玉子内部の水分の膨張に伴い殻を割ってしまう破卵
率が10%以上もみられた。When boiling in an open state under atmospheric pressure as in the conventional example, there is a difficulty in adjusting the hot water temperature, and it often becomes non-uniform, which is stable in the processing of boiled eggs. It was easy to cause variations in quality. Furthermore, an egg breaking rate of 10% or more was observed in which the shell cracked as the water inside the egg expanded.
【0004】本発明の目的とするところは、破卵率を
1.2%以下に抑えると共に急速加熱、急速冷却により
短時間でゆで玉子を製造することができ、白身が堅く、
黄身がやわらかい加工卵を得ることのできるレトルト殺
菌機によるゆで玉子の製造方法を提供しようとするもの
である。The object of the present invention is to keep the egg-breaking rate to 1.2% or less and to produce boiled eggs in a short time by rapid heating and rapid cooling.
An object of the present invention is to provide a method for producing a boiled egg using a retort sterilizer capable of obtaining a processed egg having a soft yolk.
【0005】[0005]
【課題を解決するための手段】上記目的を達成するた
め、耐熱性プラスチックのパレット上に支持柱の半玉子
型凹部を介して、多数の生玉子を静置固定させ、前記パ
レットの複数個を積重ねて収容したコンテナを設け、前
記コンテナの複数個を積重ねてレトルト殺菌機中へ装填
し、加圧弁により3KG程度に加圧し、熱交換器を用い
た間接加熱方式で90℃前後の温度で約7分間、熱水ス
プレー又は熱水中で加圧加熱工程を行い、その後、直ち
に圧力降下して冷却弁からの冷却水による急速冷却工程
を行い、レトルト殺菌機より取出すレトルト殺菌機によ
るゆで玉子の製造方法とした。In order to achieve the above object, a large number of raw eggs are statically fixed on a pallet made of heat-resistant plastic through a semi-egg type recess of a supporting column, and a plurality of the pallets are attached. Providing stacked containers, multiple containers are stacked and loaded into a retort sterilizer, pressurized to about 3KG with a pressure valve, and an indirect heating method using a heat exchanger at a temperature of around 90 ° C. Perform pressure heating process in hot water spray or hot water for 7 minutes, then immediately perform pressure reduction and rapid cooling process with cooling water from the cooling valve, and remove boiled egg with retort sterilizer taken out from retort sterilizer. The manufacturing method was used.
【0006】(作用)本発明では、生玉子を耐熱性プラ
スチックのパレット上に整然として多数個を静置固定し
たので、レトルト殺菌機として熱水スプレー式のように
上方部及び両側からの熱水スプレーを受けても生玉子が
移動したり、飛び出したりしない。又、レトルト殺菌機
として熱水式を用いた場合も、生玉子が熱水中に浮出し
たり、回転したりすることがなくなった。(Operation) In the present invention, a large number of raw eggs are arranged and fixed on a heat-resistant plastic pallet in an orderly manner. Therefore, hot water from above and both sides like a hot water spray type retort sterilizer is used. The raw egg does not move or jump out even after receiving the spray. Also, when the hot water type was used as the retort sterilizer, the raw egg did not float or rotate in the hot water.
【0007】生玉子を整然として固定したパレットの複
数個をコンテナ内に積重ねて、レトルト殺菌機へ装填す
るので取扱いがし易く、生玉子に損傷を与えることもな
い。レトルト殺菌機内においては、加圧加熱工程とし
て、約3KG、90℃で7分間程度の急速加圧加熱を行
うことにより、玉子内の液膨張による内圧上昇を外圧に
より抑え込むことができ、破卵を起こすことなくゆであ
げることができる。Since a plurality of pallets in which raw eggs are orderly fixed are stacked in a container and loaded in a retort sterilizer, they are easy to handle and do not damage the raw eggs. In the retort sterilizer, by performing rapid pressure heating at about 3KG and 90 ° C for about 7 minutes as the pressure heating step, the internal pressure rise due to the liquid expansion in the egg can be suppressed by the external pressure, and the egg breakage You can boil it without raising it.
【0008】また、急速加圧加熱工程後、直ちに降圧し
て冷却水による急速冷却をすることにより、玉子中の卵
白のみを優先的に固化(タンパク変成)させ、卵黄を半
熟に近い状態にゆであげることができる。従って、ゆで
玉子は白身(卵白)が堅く、黄身(卵黄)がやわらかい
商品価値の高い加工が得られるようになった。Immediately after the rapid pressurizing and heating step, the pressure is immediately lowered and rapid cooling with cooling water is carried out to preferentially solidify (protein denature) only the egg white in the egg, and boil the egg yolk in a nearly semi-boiled state. I can give you. Therefore, the boiled egg has a high whiteness (egg white) and a soft yolk (egg yolk), which makes it possible to obtain high-value products.
【0009】[0009]
【発明の実施の形態】本発明に用いられるパレットは耐
熱性のプラスチック製で中央に支持柱を有し、この支持
柱にもたれ懸かるように両側から半玉子型凹部を設けた
玉子静置部を多数整然として形成してある。生玉子はこ
の半玉子型凹部に装填することにより安定して固定され
る。中央支持柱は複数段にこのパレットを積重ねる時の
支持部となり、玉子に接触しないよう積重ねることがで
きるようになっている。複数のパレットを積重ねてコン
テナ中に装填し、レトルト殺菌機へ装填される。BEST MODE FOR CARRYING OUT THE INVENTION The pallet used in the present invention is made of heat-resistant plastic, has a supporting column in the center, and has an egg standing portion provided with semi-egg type concave portions from both sides so as to lean on the supporting column. Many are formed neatly. The raw egg is stably fixed by loading it in the half egg-shaped recess. The central support pillar serves as a support portion when stacking the pallets in multiple stages, and can be stacked so as not to contact the eggs. A plurality of pallets are stacked, loaded into a container, and loaded into a retort sterilizer.
【0010】レトルト殺菌機では、加圧弁を介して空気
圧の調整をすると共に熱交換器を介して間接加熱された
熱水をレトルト殺菌機内に循環して供給するようにし
て、常時一定加圧下で一定温度の熱水スプレー又は熱水
状態を提供する。レトルト殺菌機内へ装填された生玉子
を収容したコンテナに対し、加圧加熱工程を行うことに
より、急速加工が実現できる。加工後は降圧すると共に
冷却水を供給して急速冷却をすることにより、白身は堅
く、黄身は半熟状態のゆで玉子が製造される。In the retort sterilizer, the air pressure is adjusted via the pressurizing valve, and the hot water indirectly heated via the heat exchanger is circulated and supplied into the retort sterilizer so that it is always under constant pressure. Provide a constant temperature hot water spray or hot water condition. Rapid processing can be realized by performing the pressure heating process on the container containing the raw egg loaded in the retort sterilizer. After processing, the pressure is reduced and cooling water is supplied to perform rapid cooling, so that the white egg is firm and the yolk is a semi-boiled boiled egg.
【0011】レトルト殺菌機による間接加熱方式の熱水
循環をするので、加圧加熱の調節が容易で衛生的で商品
価値の高い加工卵を短時間で得られるようになった。Since the hot water is circulated by an indirect heating system using a retort sterilizer, it is possible to easily obtain hygienic processed eggs which are hygienic and have high commercial value, because the pressurization and heating can be easily adjusted.
【0012】[0012]
【実施例】以下、図面に示した実施例を説明する。図1
において、1はパレットで、生玉子2を多数整然と静置
できるようになっている。3は中央の支持柱で、パレッ
ト1を積重ねる場合の支持部となる。4は半玉子型凹部
で、生玉子をここに収容する。生玉子2は例えばパレッ
ト1上に5個ずつ6列に30個を整然と静置する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments shown in the drawings will be described below. FIG.
In the above, 1 is a pallet, which allows a large number of raw eggs 2 to be placed in order. Reference numeral 3 denotes a central support pillar, which serves as a support portion when the pallets 1 are stacked. Reference numeral 4 denotes a half egg type concave portion, in which raw eggs are stored. For example, 5 pieces of raw egg 2 are placed on the pallet 1 in an order of 30 pieces in 6 rows.
【0013】図2において、5はコンテナで、前記パレ
ット1を例えば8個ずつ積重ねる(玉子は30×8=2
40個)。コンテナの寸法は例えば350mm(奥行き)
×650mm(幅)×300mm(高さ)で、レトルト殺菌
機へ装填される。図3において、6はレトルト殺菌機
で、パレット1に静置された玉子2をコンテナ5に入れ
装填している。7は加圧弁で、レトルト内の圧力調整を
している。8はスプレーを示す。In FIG. 2, numeral 5 is a container for stacking, for example, eight pallets 1 each (egg 30 × 8 = 2).
40). The size of the container is, for example, 350 mm (depth)
It is loaded into a retort sterilizer with a size of 650 mm (width) x 300 mm (height). In FIG. 3, reference numeral 6 denotes a retort sterilizer, in which the eggs 2 placed on the pallet 1 are placed in a container 5 and loaded. Reference numeral 7 is a pressurizing valve, which adjusts the pressure inside the retort. 8 indicates a spray.
【0014】供給ポンプ9からの水を循環ポンプ10に
より熱交換器11を介して、間接加熱され、レトルト殺
菌機6内のスプレー8からコンテナ5内の玉子2へ噴射
する。仕切弁12、13は熱水の循環又は給水を切換え
るようになっている。熱交換器11は間接加熱方式を採
り、蒸気弁14より加熱蒸気を供給して、熱水との間で
熱交換する。冷却時には冷却弁15から冷却水をクーリ
ングタワー16を介して送水ポンプ17により循環さ
せ、熱水を急速冷却するようになっている。Water from the supply pump 9 is indirectly heated by the circulation pump 10 via the heat exchanger 11, and sprayed from the spray 8 in the retort sterilizer 6 to the egg 2 in the container 5. The sluice valves 12 and 13 are adapted to switch between circulating hot water and supplying water. The heat exchanger 11 adopts an indirect heating method, supplies heated steam from the steam valve 14, and exchanges heat with hot water. At the time of cooling, the cooling water is circulated from the cooling valve 15 through the cooling tower 16 by the water pump 17 to rapidly cool the hot water.
【0015】本実施例によるゆで玉子の製造例を示すと
下記の通りである。 処理条件 90℃、7分、加圧3KG、冷却10分、加圧3KG 破卵状況 180個中2個のみ(1.1%) 黄身の状態 良好(柔らかい) 白身の状態 良好(堅い) 殻の剥がれ 良好An example of manufacturing the boiled egg according to this embodiment is as follows. Treatment conditions 90 ° C, 7 minutes, pressure 3KG, cooling 10 minutes, pressure 3KG Egg breaking condition Only 2 out of 180 eggs (1.1%) Good yolk condition (soft) White condition good (hard) shell Good peeling
【0016】[0016]
【発明の効果】本発明では、パレット中に整然と並べた
生玉子をコンテナ中に装填して、レトルト殺菌機に装填
した。レトルト殺菌機中では加圧下で急速加熱と急速冷
却をしたので、玉子の内圧上昇による破卵を防止でき、
白身が堅く、黄身が半熟状態となった品質の良い加工卵
を短時間で得られるようになった。INDUSTRIAL APPLICABILITY In the present invention, raw eggs arranged neatly in a pallet are loaded into a container and loaded into a retort sterilizer. In the retort sterilizer, rapid heating and rapid cooling were performed under pressure, so it is possible to prevent egg rupture due to an increase in the internal pressure of the egg.
It is now possible to obtain high-quality processed eggs with a firm white egg and a soft yolk in a short time.
【0017】従って、コンビニエンスストアなどのテイ
クアウト用のゆで玉子、ファミリーレストランなどの業
務用玉子として破卵率が1%前後で歩留りのよい品質の
安定した加工卵を提供することができる。Therefore, as a boiled egg for takeout at a convenience store or an egg for business use such as a family restaurant, it is possible to provide a stable processed egg with a good yield with an egg breaking rate of about 1%.
【図1】パレットの要部斜視図FIG. 1 is a perspective view of a main part of a pallet
【図2】コンテナの要部斜視図FIG. 2 is a perspective view of a main part of the container.
【図3】レトルト殺菌機の系路図[Fig. 3] System diagram of retort sterilizer
1 パレット 2 生玉子 3 支持柱 4 半玉子型凹部 5 コンテナ 6 レトルト殺菌機 7 加圧弁 8 スプレー 11 熱交換器 15 冷却弁 1 Pallet 2 Raw egg 3 Support column 4 Half egg type recess 5 Container 6 Retort sterilizer 7 Pressurizing valve 8 Sprayer 11 Heat exchanger 15 Cooling valve
Claims (1)
柱の半玉子型凹部を介して、多数の生玉子を静置固定さ
せ、前記パレットの複数個を積重ねて収容したコンテナ
を設け、前記コンテナの複数個を積重ねてレトルト殺菌
機中へ装填し、加圧弁により3KG程度に加圧し、熱交
換器を用いた間接加熱方式で90℃前後の温度で約7分
間、熱水スプレー又は熱水中で加圧加熱工程を行い、そ
の後、直ちに圧力降下して冷却弁からの冷却水による急
速冷却工程を行い、レトルト殺菌機より取出すことを特
徴とするレトルト殺菌機によるゆで玉子の製造方法。1. A container in which a large number of raw eggs are statically fixed on a pallet made of heat-resistant plastic through a semi-egg-shaped recess of a supporting column, and a container in which a plurality of the pallets are stacked and accommodated is provided. A plurality of them are stacked and loaded into a retort sterilizer, pressurized to about 3KG by a pressure valve, and heated indirectly by a heat exchanger at a temperature of about 90 ° C for about 7 minutes in a hot water spray or hot water. A method for producing boiled eggs using a retort sterilizer, which comprises performing a pressurizing and heating step, then immediately performing a pressure reduction and a rapid cooling step using cooling water from a cooling valve, and taking out from a retort sterilizer.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8062683A JPH09248156A (en) | 1996-03-19 | 1996-03-19 | Production of boiled egg by retort sterilizer |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8062683A JPH09248156A (en) | 1996-03-19 | 1996-03-19 | Production of boiled egg by retort sterilizer |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH09248156A true JPH09248156A (en) | 1997-09-22 |
Family
ID=13207337
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8062683A Pending JPH09248156A (en) | 1996-03-19 | 1996-03-19 | Production of boiled egg by retort sterilizer |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH09248156A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
JP2004501659A (en) * | 2000-06-30 | 2004-01-22 | レダ テクノロジーズ、ナムローゼ フェンノートシャップ | Apparatus and method for thermally treating shell eggs |
CN107373440A (en) * | 2017-07-18 | 2017-11-24 | 防城港市港口区高创信息技术有限公司 | A kind of salting apparatus of Salted duck egg |
-
1996
- 1996-03-19 JP JP8062683A patent/JPH09248156A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004501659A (en) * | 2000-06-30 | 2004-01-22 | レダ テクノロジーズ、ナムローゼ フェンノートシャップ | Apparatus and method for thermally treating shell eggs |
KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
CN107373440A (en) * | 2017-07-18 | 2017-11-24 | 防城港市港口区高创信息技术有限公司 | A kind of salting apparatus of Salted duck egg |
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