JPH11346720A - Egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg with eggshell in which egg white and egg yolk are stirred and a boiled egg with eggshell in which egg yolk does not exist at the central part. SOLUTION: An egg is rotated or a needle-shaped rod is inserted into an egg to break the yolk membrane. The position of the egg yolk of the egg thus obtained is controlled and the egg is coagulated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an egg in which the yolk is not concentrated at the center of the egg.

[0002]

2. Description of the Related Art There has been no similar technique.

[0003]

SUMMARY OF THE INVENTION For a delicatessen manufacturer or the like who mass-produces processed egg products such as fried eggs, the task of stirring the broken eggs and mixing the albumen and egg yolk takes time and is a low value-added task. Is desired. There is a problem that the range of use of boiled eggs as food is narrow. A regular boiled egg is so simple in shape and color that it cannot complement a dish. For this reason, it is rarely served as a dish, and at best it is manufactured as a seed of oden or ramen noodles, or made at home and cut into various shapes.

[0004]

Means for Solving the Problems To achieve the above object, the present invention employs a method of breaking the yolk membrane without seriously damaging the eggshell. In addition, in order to make a boiled egg in which the yolk is located at a position different from a normal boiled egg, a method of heating the egg while rotating the egg is employed.

【Example】

[0005] Ordinary eggs such as chicken eggs have the structure shown in FIG. In order to break the yolk membrane 1, some force must be applied to the yolk membrane. For this purpose, in the first embodiment of the present invention, the egg is rotated.

FIG. 2 schematically shows an egg rotating device. The rotation device comprises a motor 7 and an egg holding device 9 attached to the motor shaft 8, and the egg holding device rotates integrally with the motor shaft. The egg holding device holds the egg 10 by a mechanism (not shown) so that the eggshell is not damaged and the egg does not move. When the motor is started and stopped several times in this state, the yolk membrane is broken by the following action.

[0008] When the motor is started, the eggshell 2 rapidly increases in rotational speed integrally with the motor shaft. At this time, the egg white 3 tends to be stationary due to inertia, but is gradually dragged by the eggshell due to the fluid frictional resistance between the eggshell and gradually increases the rotation speed, and finally the rotation speed close to the rotation speed of the eggshell. Turn at speed.

When the egg white begins to rotate, the yolk 4 is subjected to an inertial force acting to keep it still, so that the thin vitelline membrane between them has a force to turn from the outside and tries to prevent it. The force from inside works. The action causes the yolk membrane and yolk to be dragged by the egg white and start rotating.

When the motor is stopped, an opposite force acts on the yolk membrane, and the yolk membrane receives a force from the egg white to reduce the rotation speed and a force from the yolk to keep rotating at a high speed. In the case of the embodiment, since the number of rotations of the motor is considerably high, there is a large change in the number of rotations instantaneously at the time of starting and stopping, and a large rotational acceleration is applied to the egg. Since the fluid resistance applied to the yolk membrane is proportional to the square of the difference between the rotation speeds of egg white and yolk,
The yolk membrane is subject to considerable forces. Furthermore, vibration accompanying rotation is added. Due to these synergistic effects, the tough yolk membrane is broken by only starting and stopping the motor several times, and the yolk flows out of the yolk membrane.

If the rotation of the egg with a broken yolk membrane is immediately stopped, an egg in which the mass of the yolk floats on the egg white can be obtained due to the specific gravity difference. If the rotation is further continued, an egg in which the yolk and the albumen are well mixed can be obtained.

In a second embodiment of the present invention, a small hole was made in the eggshell, and a needle-like rod was inserted through the hole to break the yolk membrane. Thereafter, the hole in the eggshell was covered with an adhesive, and the egg yolk was turned out of the yolk membrane by turning with the above-mentioned rotating device.

By using the thus-obtained egg with a broken yolk membrane, the following various boiled eggs having no yolk at the center can be produced.

For example, by heating the egg from above while rotating the egg, only the yolk is first solidified on the surface, and when boiled, a boiled egg having the yolk outside the albumen is formed. FIG.
FIG. 4 shows a schematic view of the rotary heating device. The operation of the rotary heating device is as follows. The egg 10 is placed on a cylinder 13. When the cylinder is slowly rotated by the motor 15 having the speed reducer 14, the egg also slowly rotates about the horizontal axis. The heating device 17 is supported on the support 16 and fixed directly above the egg. In the embodiment, an electric heating blower was used, and hot air was blown from the nozzle 18 onto the eggs. Since the specific gravity of the yolk 11 is smaller than that of the egg white 12, the yolk is located above the egg as shown in the figure. When the heating device is operated while rotating the egg, it is heated and solidified from the surface of the yolk in contact with the eggshell, and the heating section moves as the egg rotates. In FIG. 3, reference numeral 19 denotes the coagulated egg yolk;
0 indicates the yolk of the heated part. When the egg is caused to rotate around in this manner, an egg in which the yolk has coagulated on the surface layer of the egg except for the tip 5 and the blunt end 6 of the egg is obtained. In order to obtain an egg whose surface is completely covered with yolk, it is desirable to adjust the heating amount, the heating range, and the rotation speed so that a part of the yolk does not coagulate at this stage.

In order to coagulate the egg yolk on the surface layer at the tip, a rotary heating device shown in FIG. 4 was used. The structure is the same as that of FIG. 3, but the rotation axis of the egg is inclined as shown. When the egg is heated while rotating with this device in the same manner as described above, an egg whose tip surface is covered with yolk is obtained.

[0016] Finally, when the egg is boiled with the blunt end of the egg facing upward, all the yolk remaining without coagulation gathers at the blunt end and solidifies to obtain an egg whose surface layer is completely covered with yolk. Can be FIG. 5 shows a cross-sectional view of the boiled egg thus produced. 21 is egg yolk and 22 is egg white.

[0017]

The present invention has the following effects.

A prepared food manufacturer or the like that mass-produces processed eggs such as fried eggs does not need to stir the broken eggs and mix the egg whites and the yolks, so that the cooked eggs can be cooked more quickly.

The boiled egg with the yolk on the surface described as an example is unusually exciting. Also, when cut into various shapes and served on a dining table, it has the effect of beautifully stimulating appetite.

In this way, the present invention can provide a variety of boiled eggs as a food material by adding diversity, and can increase the added value of eggs.

[Brief description of the drawings]

FIG. 1 is a sectional view of a bird egg such as a chicken egg.

FIG. 2 is a schematic view of an egg rotating device.

FIG. 3 is a cross-sectional view of a rotary heating device for coagulating the yolk on the surface layer at the center of the egg.

FIG. 4 is a cross-sectional view of a rotary heating device for coagulating the yolk on the surface layer of the egg tip.

FIG. 5 is a cross-sectional view of an egg whose surface layer is entirely covered with yolk.

[Explanation of symbols]

 Reference Signs List 1 yolk membrane 2 egg shell 3 egg yolk 4 egg yolk 5 pointed end 6 blunt end 7 motor 8 motor shaft 9 egg holding device 10 egg 11 egg yolk 12 egg white 13 cylinder 14 reduction gear 15 motor 16 column 17 heating device 18 nozzle 19, 21 solidified Egg yolk 20 heated yolk 22 solidified egg white

Claims (5)

[Claims] A method for breaking the yolk membrane without damaging the eggshell by rotating the egg. 2. An egg mixed with egg yolk and egg white produced by the method of claim 1. 3. A boiled egg, wherein the yolk is located in a position different from a normal boiled egg, produced by the egg produced by the method of claim 1. 4. A method of breaking the yolk membrane by damaging the eggshell. 5. A boiled egg, wherein the yolk is located at a position different from that of a normal boiled egg, produced by the egg produced by the method of claim 4.