JPS6119229B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method for permeating cooking liquid into chicken eggs, and more specifically, after storing chicken eggs in a vacuum container in a plurality of stacks, the pressure inside the vacuum container is reduced. The contents of the egg are expanded by preheating the egg at a temperature that will not solidify before or after the egg, and the voids existing between the contents and the shell are contracted, and the contents of the egg and the air within the void are expelled under reduced pressure. After that, the eggs are immersed in cold cooking liquid to shrink the contents of the eggs and expand the voids, thereby promoting the inhalation of the cooking fluid into the voids and the penetration of the cooking fluid into the contents from the voids,
This invention relates to a method for infiltrating seasoning liquid into chicken eggs, which is characterized in that the inside of the vacuum container is returned to atmospheric pressure to allow the seasoning liquid to penetrate into the contents through the shell, and then the eggs are boiled.

Conventionally, because chicken eggs have hard shells, it has not been possible to directly add salt to the contents by penetrating the shell, making it impossible to improve the taste.
Also, even if the cooking liquid permeates, the amount is small and it takes time, and when processing a large amount, it may be necessary to place the liquid in the upper and lower tiers when processing in large quantities. Therefore, there was a drawback that the penetration degree was different and the penetration degree was uneven. Further, when the pressure inside the vacuum container is reduced while eggs are immersed in cooking liquid, if the viscosity of the cooking liquid is high, the pressure inside the eggs cannot be sufficiently reduced due to the viscous resistance. Furthermore, if the specific gravity of the cooking liquid is high, the depressurizing effect of the eggs soaked in the lower layer will be reduced by the weight of the cooking liquid being received, and the depressurization inside the eggs will be insufficient. Therefore, this method has the drawback that when eggs are stacked in multiple stages and a large quantity is to be processed, or when the cooking liquid has a high viscosity, the depressurization effect is insufficient and uneven penetration occurs.

In addition, as shown in Japanese Patent Publication No. 52-28864, as a method for infiltrating a pigment liquid into a bird's egg in the shell, a bird's egg in its shell is treated with an acid solution, and then heated to the extent that the egg white coagulates. A method is to repeat the process of immersing eggs in a food coloring solution, reducing the pressure, and then returning the pressure to atmospheric pressure, then immersing the bird egg in the coloring solution, and then applying an acid solution treatment again to color the egg white. However, in the former case, if the egg white is coagulated, it will hardly expand even if the pressure is reduced, and therefore the void between the shell and the albumen will not contract, and the air in the void will not be sufficiently discharged. As a result, it is necessary to repeat the depressurization operation multiple times in order for the dye solution to penetrate into the albumen, which has the disadvantage of poor workability.In the latter case, even without heating, depressurization alone is insufficient to expand the albumen. However, it is still difficult to contract the voids, and the air in the voids is insufficiently discharged, resulting in the need for repeated depressurization operations.

The present invention has been made in view of the drawbacks of the conventional examples, and its purpose is to have a cooking liquid for boiled eggs that has an even penetration rate even when processed in large quantities and can be penetrated quickly. To provide an infiltration method.

The present invention will be described in detail below with reference to illustrated embodiments.
To explain the internal structure of a chicken egg, there is a yolk in the center, and the albumen surrounds the yolk, which is covered with a shell, but there is a void between the egg white and the shell. There is air inside. In the figure, reference numeral 2 denotes a vacuum container in which eggs 1 are stored in multiple stages. 4 is a frame for storing eggs, which can be stacked in multiple stages. After loading in this way, close the lid, operate the vacuum pump 8 to reduce the pressure inside the decompression container 2 (for example, 60 to 700 mmHg), maintain it for the necessary time (for example, about 5 to 10 minutes), and then remove the inside of the egg 1. Remove the air from the tank and at the same time make the pressure the same as inside the vacuum container 2. Before or after this depressurization work, use hot water or steam at a temperature of about 60℃ to 40℃ to prevent the contents of egg 1 from coagulating (to be exact, 62 to 57℃ when the pressure is 638mmHg under reduced pressure).
℃, 42 to 37℃ in the case of 700 mmHg) is passed through the vacuum container 2 to expand the contents of the chicken egg 1, crushing the void existing between the contents and the shell, and expelling the air in the void. . Next, the cold seasoning liquid 3 is injected into the vacuum container 2, and the chicken egg 1 is placed in the cold seasoning liquid 3 under reduced pressure.
When the egg 1 is sufficiently immersed in the cooking liquid 3, the valve 6 is opened to return the inside of the vacuum container 2 to atmospheric pressure. Then it comes into contact with the cold cooking liquid 3,
In addition, because the pressure has changed from a reduced pressure state to an atmospheric pressure state, the contents of the chicken egg 1 (yolk and egg white) rapidly contract and expand the voids, allowing the cooking liquid 3 to enter the voids of the egg 1 through the micropores of the shell. It will be absorbed. The cooking liquid 3 diffuses inside the contents of the chicken egg 1 into the sucked space, and
This allows the seasoning (saltiness) to be evenly distributed throughout. At the same time, by returning the pressure from the reduced pressure state to atmospheric pressure, the seasoning liquid 3 penetrates into the contents through the shell to season the contents, albeit slightly. By preheating the egg 1 in this manner, a large amount of the cooking liquid 3 is absorbed into the egg 1 more quickly, together with the effect of absorption of the cooking liquid 3 when exposed to the atmosphere. Here, the cooking liquid 3 is usually salt water, and is from 20 degrees Baumé.
A saturation of 30 degrees or close to it is used.
Further, the soaking time of the egg 1 is preferably about 10 to 20 hours, and usually about 15 hours. After a certain immersion time has elapsed, the cooking liquid 3 is drained to empty the vacuum container 2, and then hot water or steam 7 at 85°C to 90°C is passed through the vacuum container 2 to heat the eggs 1. Use boiled eggs. When egg 1 has finished boiling, open the lid, take out the boiled eggs, and pack them into a bag.

As described above, the present invention reduces the pressure inside the vacuum container after stacking eggs in multiple stages in a vacuum container, so that the inside of the container is uniformly distributed from the top shelf to the bottom eggs. The advantage is that the pressure can be reduced, and the eggs are preheated to a temperature that will not cause them to coagulate before or after reducing the pressure inside the vacuum container, so the contents of the eggs expand to the fullest extent of their shells, causing The void formed between the egg and the egg contents is crushed, allowing air to be removed from the egg. Since the pressure inside the vacuum container is reduced before and after this, the air inside the eggs is further removed, and in combination with the exhaust effect due to the collapse of the voids, a remarkable air removal effect can be obtained. After sufficiently venting air in this way, eggs are immersed in cold cooking liquid to deflate the contents of the eggs, and at the same time, the vacuum is released and returned to atmospheric pressure, and the synergistic effect of cooling and air pressure causes the eggs to shrink. By forming a gap again between the contents and the shell, first inhaling a large amount of cooking liquid into the cavity of the egg, and then allowing this large amount of seasoning liquid to permeate into the contents, an unprecedented rich flavor can be achieved. It has the advantage of being able to work evenly from the top to the bottom in one step. Moreover, since the pressure inside the vacuum container is returned to atmospheric pressure, the seasoning liquid slightly permeates into the contents through the shell due to the pressurizing effect. Furthermore, as described in Japanese Patent Publication No. 52-28864, the method of enlarging the pores with acid treatment is not used, but the attachment process is carried out by penetrating the seasoning liquid in the shell in its natural state. There is no expansion of pores, so there is no need to worry about spoilage or food poisoning due to bacterial invasion.

[Brief explanation of the drawing]

The figure is a schematic system diagram of the present invention, where 1 is a chicken egg, 2 is a vacuum container, and 3 is a cooking liquid.

Claims (1)

[Claims] 1. After storing eggs stacked in multiple tiers in a vacuum container, preheat the eggs at a temperature that will not solidify before or after reducing the pressure inside the vacuum container to expand the contents of the eggs and separate the contents and shells. Contracting the voids existing between the eggs and removing the contents of the eggs and the air in the voids under reduced pressure, then immersing the eggs in cold cooking liquid to contract the contents of the eggs and expanding the voids, The egg is boiled after the cooking liquid is inhaled into the cavity and promoted to permeate into the contents from the cavity, and then the inside of the vacuum container is returned to atmospheric pressure to allow the seasoning liquid to permeate through the shell and into the contents. A method for permeating seasoning liquid into eggs.