JPS6047661A - Flavored egg and its preparation - Google Patents

Abstract

PURPOSE:To flavor eggs uniformly in a short time without lowering freshness of raw eggs, by producing pressure difference between the inside and the outside of egg shells, feeding a flavoring solution to the white by the pressure difference. CONSTITUTION:Pressure difference is produced between the inside and the outside of raw eggs with egg shells, and a flavoring solution is fed to the white by the pressure difference. Production of pressure difference, for example, is carried out by making the tip of a needle of a high-pressure injector face an egg shell, producing it by the high-pressure injector. Or, eggs are put in the flavoring solution placed in a sealed container, the sealed container is evacuated, the inside of the eggs is made to low pressure, the pressure in the inside of the sealed container is made higher than the pressure in the inside of the eggs, pressure difference is produced between the inside and the outside of the egg shells, and the flavoring solution is fed to the white by the pressure difference. A solution containing various seasonings (e.g., soy sauce, MISO, SAKE lees, or wine), flavor, or coloring matter may be used as the flavoring solution.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a flavored egg and a method for producing the same. More specifically, the present invention relates to a novel flavoring mark for flavoring egg whites, and a method for flavoring eggs in an extremely short time without reducing the freshness of fresh raw eggs.

[Prior art]

The most common way to add flavor to eggs is to crack open the eggshell and add seasonings such as soy sauce, and in some cases salt,
Seasonings such as sugar may be added.

However, if you crack the shell and add seasoning in this way, it is not possible to store the egg for a long time with the seasoning added, and the seasoning is not evenly distributed inside the egg, making it extremely difficult to preserve the seasoning. Only a portion of it will be seasoned.

Traditionally, it has been known that there is a type of pepper that has been passed down in China since ancient times, and is made by uniformly seasoning eggs. Pitan is a processed product of duck eggs, and contains sodium carbonate, quicklime, grass ash,
Knead the salt with water to make a strong alkaline paste containing salt, apply this to the surface of the eggshell to a thickness of 0.5 to 1 CII, then roll it on a piece of momic acid to apply the momic acid, and put it on the turtle. It is packed and sealed and stored in a cool place for March to April, allowing alkali and salt to penetrate into the inside of the egg through the surface of the eggshell.
The egg white is jelly-like due to the alkali, and the egg yolk is solidified like an egg.

Although the petan thus obtained is a food with a unique flavor, it is no longer simply a seasoned egg and cannot be used as a raw egg.

Another method, which has been passed down in China's Sichuan province, is to bury raw eggs in red salt and allow the salt to penetrate into the egg through microscopic pores in the egg shell over time, giving it a salty taste. .

When adding salt to eggs using this method, the rate of salt permeation is affected by the difference in concentration between the inside and outside of the egg, and there is a difference in the amount of salt mixed in between the six eggs, so the taste of the resulting eggs is inconsistent. Extremely salty foods may also be produced. Also, since it takes a long time to produce the eggs, you cannot expect the eggs to be fresh.

On the other hand, the current general trend among consumers is to reduce their daily salt intake by 101 m for health and physiological reasons.
Low-salt products are welcomed because the salt content should be kept below 11 liters.Also, there is a trend toward lower salt content for people's tastes.In response to these demands, the Sichuan province mentioned above The method is not necessarily preferred.

In addition to low-salt products, there is a demand for foods with various flavors and colors that appeal to taste. However, conventional eggs have limited methods of flavoring. In particular, boiled eggs are boiled, then peeled, and served with a relatively limited number of seasonings, usually a single seasoning, such as salt or mayonnaise. Does not match the requirements. In particular, its application to processed foods such as delicatessen foods is limited. This is because boiled egg whites can only be seasoned externally.

[Purpose of the invention]

An object of the present invention is to provide an egg in which a desired flavor, that is, a seasoning, a flavor, and a coloring agent, is uniformly permeated into the albumen part of a fresh raw egg in an extremely short period of time, and a method for producing the same.

(Structure of the Invention) In the present invention, the above-mentioned object is to produce a flavored stamp in which a pressure difference is formed between the inside and outside of the shell of a raw egg with a shell, and a flavor liquid is encapsulated in the albumen of the egg by the pressure difference. Achieved by method.

The pressure difference can be generated using a high-pressure syringe by pointing the tip of the syringe toward the egg shell, or by placing the egg in a flavor liquid in a sealed container and using the sealed container as a vacuum to generate the pressure difference. The inside of the shell may be made to have a low pressure, and then the pressure inside the sealed container may be lowered from the pressure inside the egg to form a pressure difference between the inside and outside of the shell, and the flavor liquid may be encapsulated in the albumen of the egg by that pressure difference. .

Furthermore, in the present invention, an arbitrary and desired amount of flavor liquid containing at least one of soy sauce, miso, sake lees, alcoholic beverages, flavors, and colorants is encapsulated in the egg white in the shell of a raw egg with a shell. A flavored stamp is provided.

[Explanation of Examples]

Hereinafter, based on the accompanying drawings illustrating embodiments of the present invention,
The present invention will be described in detail.

As is well known, an egg 9 such as a chicken egg has a shell formed of a shell 1 made of calcium carbonate and two layers of egg membranes 2.3 formed inside the shell 1. In a part of the interior of the shell, 2
A small space is formed between the membranes 2.3 of the layers, forming an air chamber 8.

Moreover, the inside of the egg membrane 2 is filled with albumen 4, and the albumen 4
The egg yolk 5 is floating while being protected by the egg yolk 5.
And egg ff! 2 and 3 are fixed by the egg membrane 7.

The embryo 6 is in the yolk 5, and the yolk 5 provides nutrients for the embryo 6 to grow into a chick. A large number of extremely fine pores are formed on the surface of the shell 1, and the yolk 5 breathes and sustains life.

In the egg processing method that has long been used in China, such as the above-mentioned pitan, micropores naturally formed in the shell 1 are used to seal a seasoning liquid inside the egg.

However, since these micropores are extremely small, these conventional techniques mainly utilize the difference in osmotic pressure between the inside and outside of the egg shell. Therefore, it takes an extremely long time for the seasoning liquid to enter the eggs. Furthermore, the degree of seasoning depends on the osmotic pressure, and in practice, the degree of seasoning cannot be arbitrarily controlled. Furthermore, since osmotic pressure is utilized, the types of seasoning liquids that can be used are limited, and in practice are limited to salt.

In the present invention, a large number of small pores (microscopic pores) naturally formed in the shell 1 are used to artificially create a pressure difference between the inside and outside of the shell, and this pressure difference allows the desired maximum and flavor liquid is forced into the egg from outside the shell in a very short time.

In the embodiment shown in FIG. 1, the above-mentioned pressure difference is created by a device having a structure similar to a high-pressure syringe used in mass vaccinations and the like.

A high-pressure syringe is a needleless syringe consisting of a pistol-shaped high-pressure injector.It is structured so that when the tip of the barrel is pointed at the skin and the trigger is pulled, the drug is sprayed strongly and penetrates into the skin. Commonly used for vaccination.

In FIG. 1, the tip 10 of a flavored liquid injector similar to a high-pressure syringe is aimed at the shell 1 of an egg 9, and by pulling the trigger,
The flavor liquid in egg 9 is sprayed onto the shell 1 of the egg 9 under high pressure, and the flavor liquid penetrates into the egg 9 through the microscopic pores of the shell 1.

In this case, the position of the tube tip 10 is to avoid the top and bottom where the air chamber 8 of the egg 9 is located, but to the side surface.

In addition, the flavor liquid used may be various seasonings (e.g., salt, soy sauce, miso, sake lees, or alcoholic beverages such as wine, miso, sake, etc.), flavors (e.g., flora flavor or smoke components absorbed into oil). colorants (e.g., natural colorants, synthetic colorants, etc.)
It is a liquid containing one or more types of flavor liquids, and any flavor liquid may be used alone, or two or more types of flavor liquids may be used in combination.

According to this embodiment, the flavor liquid can be injected into the egg 9 from the tip 10 in a very short time, without reducing the freshness of the egg. Further, the flavor liquid pushed into the egg 9 by the tube tip 10 is almost uniformly diffused into the egg white 4 due to the biological action of the egg 9.

The seasoned egg 9 according to the present invention obtained in this way is
They may be boiled as they are, or they may be cooked in the same way as regular eggs by breaking the shell 1 of the egg 9.

In the egg of the present invention, even when boiled, the egg white is uniformly seasoned or colored, and the taste, flavor, color, etc. of the flavor liquid can be adjusted as desired by appropriately selecting the flavor liquid to be encapsulated. Can be made with Furthermore, the degree of flavor can be changed as appropriate by changing the amount of flavor liquid.

The method of the present invention will be explained with reference to FIG.

Container body 11a, container lid 11b, and container body 11a
A sealed container 11 consisting of a gasket 11C sandwiched between a container lid 11b and a gasket 11C is filled with the flavored liquid 12 from which air has been removed in advance, or after the sealed container 11 is filled with the flavored liquid 12, the inside of the flavored liquid 12 is filled with the flavored liquid 12. to remove air contained in it.

Next, as shown in FIG. 2(a), the egg 9 to be flavored is immersed in the flavor liquid 12 that does not contain air.
The air inside the sealed container 11 is gradually removed to create a vacuum inside. After the inside of the sealed container 11 is brought into a vacuum state, the vacuum state is maintained for a predetermined period of time, and the air inside the eggs 9 is also leached out as air bubbles 13 into the flavored liquid 12 and removed to the outside of the sealed container 11. As a result, the inside of the egg 9 becomes in a vacuum state like the inside of the sealed container 11.

Next, air is gradually introduced into the sealed container 11 to gradually return the pressure inside the sealed container 11 from the vacuum state to atmospheric pressure (second
See figure (b). Therefore, a pressure difference occurs between the inside of the egg 9 in a vacuum state and the outside in an atmospheric pressure state, with the shell 1 as a boundary, and due to this pressure difference, the flavor liquid 12 outside the egg 9 passes through the microscopic pores of the shell 1. 9 and flavor or color the egg L1/.

According to this embodiment as well, the flavor liquid can be injected into the egg 9 in a very short time without reducing the freshness of the egg. Flavored liquid 1 evenly pushed into the egg 9 from the entire circumference of the egg 9
2 is more uniformly diffused into the egg white 4 due to the biological action of the egg 9.

The flavored mark 9 of this example obtained in this way may be boiled as is, similar to the eggs described with reference to FIG. May be cooked.

In the egg of this example, even when boiled, the egg white is uniformly seasoned or colored, and the taste, flavor, color, etc. of the flavor liquid can be determined by selecting the flavor liquid to be encapsulated as appropriate. The desired result can be achieved by Furthermore, the degree of flavor can be changed as appropriate by changing the amount of flavor liquid.

Further, the flavor liquid 12 used in this example can be the same as that used in the example shown in FIG. That is, flavor liquid 1
2. Various seasonings (for example, salt, soy sauce, miso, sake lees,
Or, alcoholic beverages such as wine, ajirin, sake, etc.), flavors (e.g. flora flavor, fish and ham flavors made by absorbing smoke components in oil, etc.), coloring agents (
For example, one or two types of natural colorants, synthetic colorants, etc.
It is a liquid containing one or more flavor liquids, and any flavor liquid may be used alone, or two or more types of flavor liquids may be mixed and used.

The reason for removing the air in the flavor liquid 12 before adding the eggs 9 is that when the eggs 9 are soaked and the flavor liquid 12 is exposed to a vacuum as described above, air can be sufficiently removed from the inside of the eggs 9. This is to ensure that.

The air inside the flavor liquid 12 can be removed by vacuuming the container 11 containing the flavor liquid 12 without eggs 9 to remove the air bubbles 13 inside the flavor liquid 12.
2 may be boiled to remove the air bubbles 13 that have been dissolved in the flavor liquid 12.

〔Effect of the invention〕

According to the present invention, desired flavor and color can be uniformly infiltrated into the egg white part of fresh raw eggs in an extremely short period of time.

[Brief explanation of the drawing]

FIG. 1 is a first diagram related to a method for manufacturing a flavored mark according to the present invention.
FIGS. 2(a) and 2(b) are cross-sectional views of a second embodiment showing the method for producing flavored marks according to the present invention. 1... Shell, 2... Egg membrane, 3... Egg membrane, 4... Egg white, 5... Egg yolk, 6... Embryo, 7... Egg membrane, 8... Air Room. 9... Egg, 10... Tube tip, 11... Sealed container, 11a... Container body, 11b...
...Container lid body, 11C...Putkin, 12...Flavored liquid, 13...Air foam patent applicant Shigeo Matsunaga, Shigeru No, patent attorney, patent attorney Eiji Sannaka, patent attorney Kiku Yamamoto branch

Claims (1)

[Scope of Claims] 1. A method for producing a flavored mark, which comprises forming a pressure difference between the inside and outside of the shell of a raw egg with a shell, and encapsulating a flavor liquid into the albumen of the egg by the pressure difference. 2. The method for producing a flavored mark according to claim 1, wherein the tip of a high-pressure syringe is inserted into a rabbit's shell, and the pressure bowl is generated by the high-pressure syringe. 3. Place the egg in a flavor liquid in a sealed container, evacuate the sealed container to create a low pressure inside the egg, and then increase the pressure inside the sealed container higher than the pressure inside the egg to create a pressure difference between the outside and outside of the shell. 2. The method for producing a flavored mark according to claim 1, wherein the flavor liquid is encapsulated in the egg white of the egg by the pressure difference. 4. Claims that after the pressure inside the sealed container is evacuated, the sealed container is communicated with atmospheric pressure to make the pressure inside the sealed container higher than the pressure inside the egg to create a pressure difference between the inside and outside of the shell. The method for producing a flavored mark according to item 3. 5.7! 4. The method for producing a flavored mark according to claim 3, wherein a sealed container containing the flavor liquid is evacuated to remove air from the flavor liquid, and then an egg is added to the flavor liquid. 6. The method for producing a flavored mark according to any one of claims 1 to 5, wherein the flavor liquid is a seasoning. 7. Claim 1, wherein the flavor liquid is a flavor.
A method for producing a flavored seal according to any one of Items 1 to 5. 8. The method for producing a flavored mark according to any one of claims 1 to 5, wherein the flavor liquid is a coloring agent. 9.1! This flavored seal is characterized in that a flavor liquid containing at least one of oil, miso, sake lees, alcoholic beverages, flavoring, and coloring is encapsulated in the egg white in the shell of a raw egg with a shell.