JPS62269666A - Impregnation of seasoning liquid into chicken egg - Google Patents
Impregnation of seasoning liquid into chicken eggInfo
- Publication number
- JPS62269666A JPS62269666A JP61113040A JP11304086A JPS62269666A JP S62269666 A JPS62269666 A JP S62269666A JP 61113040 A JP61113040 A JP 61113040A JP 11304086 A JP11304086 A JP 11304086A JP S62269666 A JPS62269666 A JP S62269666A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- seasoning liquid
- chicken
- albumen
- yolk
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 title claims abstract description 28
- 238000005470 impregnation Methods 0.000 title abstract 2
- 210000000991 chicken egg Anatomy 0.000 title description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 59
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 59
- 210000003278 egg shell Anatomy 0.000 claims abstract description 24
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 36
- 235000013601 eggs Nutrition 0.000 claims description 30
- 210000000969 egg white Anatomy 0.000 claims description 29
- 235000014103 egg white Nutrition 0.000 claims description 29
- 235000013345 egg yolk Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 claims 1
- 101150073877 egg-1 gene Proteins 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract 2
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000005336 cracking Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
３、発明の詳細な説明
本発明は、鶏卵の調味液浸透方法の改良に関し、更に詳
述すれば、生の鶏卵（１）を減圧容器内に収納した後、
減圧容器内を減圧して生の鶏卵（１）内の空気をす出し
で卵黄（２）や卵白（３）を膨張させ、卵殻（８）と卵
白（３）との間にある空気室（４）を消失させ、然る後
熱１（８）中に鶏卵（１）を浸漬して卵白（３）を凝固
させ、且つ、卵黄（２）を半熟状態にし、この状態で直
ちに冷たい調味液（６）に鶏卵（１）を浸漬し、調味液
（６）の鶏卵（１）内への均一な浸透を促進させる事を
４／Ｐ像とする鶏卵の調味液浸透方法に係るものである
。[Detailed Description of the Invention] 3. Detailed Description of the Invention The present invention relates to an improvement in the method of permeating seasoning liquid into chicken eggs. More specifically, after storing raw chicken eggs (1) in a vacuum container,
By reducing the pressure in the vacuum container and expelling the air inside the raw chicken egg (1), the egg yolk (2) and egg white (3) expand, creating an air chamber ( After that, immerse the chicken egg (1) in heat 1 (8) to coagulate the egg white (3), bring the egg yolk (2) to a half-cooked state, and immediately add the cold seasoning liquid in this state. This relates to a method for permeating seasoning liquid into eggs (4/P), in which egg (1) is immersed in (6) to promote uniform permeation of seasoning liquid (6) into egg (1). .
従来、鶏卵（１）には固い卵殻（８）が有るために、卵
殻（８）を浸透してその内容物、即ち、卵白（３）や卵
黄（２）に直接塩味を付けるというような事が小米ず、
味覚の改良・改善をなし得なかった。又、たとえ調味液
（８）がた透するとしても、その量は僅かであって時間
がかかり、大量に調理するには手間が掛かり過ぎるとい
う欠、つ、があった、また、ｌＲ５図に示すように、通
常のゆで方をすると卵殻（８）と卵白（３）との間ｉ二
空気室（４）が残るため、この部分は卵殻（８）と卵白
（３）とが接触せず、空気室（４）と接する部分は卵殻
（８）を通しで調味ｆｉ（６）が卵白（３）に浸透する
事がなく、味付けにむらが生ずるというような欠、αも
ある。更に、水から鶏卵（１）をゆで上げた場合、卵殻
（８）が凝固した卵白（３）に付着してむきにくくなる
ので、卵殻（８）をむき易くするためには熱湯（６）に
鶏卵（１）を浸漬してゆで」−げねばならないが、熱湯
（６）に浸漬した時卵１！！（８）の弱い部分又は空気
室（４）の存在する部分に亀裂が生じ易く、ここから＃
ｌ菌が侵入して腐敗を生ずるという欠点もあった。Traditionally, since chicken eggs (1) have hard eggshells (8), salting has been carried out by penetrating the eggshell (8) and directly adding salt to its contents, that is, the egg white (3) and the egg yolk (2). But Xiaomizu,
The taste could not be improved or improved. In addition, even if the seasoning liquid (8) does pass through, the amount is small and it takes time, and there is a drawback that it takes too much effort to cook in large quantities. As shown in the figure, when boiling normally, an air chamber (4) remains between the eggshell (8) and the egg white (3), so there is no contact between the eggshell (8) and the egg white (3) in this area. The seasoning fi (6) does not penetrate into the egg white (3) through the egg shell (8) at the part in contact with the air chamber (4), resulting in uneven seasoning. Furthermore, if you boil a chicken egg (1) in water, the eggshell (8) will stick to the coagulated egg white (3) and become difficult to peel, so to make it easier to peel the eggshell (8), boil it in boiling water (6). Soak a chicken egg (1) and boil it'' - you have to boil it, but when you soak it in boiling water (6), the egg 1! ! Cracks tend to occur in the weak part of (8) or the part where the air chamber (4) is present, and from here #
There was also the disadvantage that bacteria could invade and cause rot.
本発明は、かかる従来例の欠点に鑑みでなされたもので
、その目的とするところは、素早く且つむらなく調味液
の浸透を行わせる事ができ、卵殻をむき易くするために
熱湯に直接浸漬しても卵殻に帛、裂が発生せず、保存性
も優秀な鶏卵の調味液浸透方法を提供するにある。The present invention was made in view of the drawbacks of the conventional examples, and its purpose is to allow the seasoning liquid to penetrate quickly and evenly, and to make it easier to peel the eggshell by immersing it directly in boiling water. To provide a method for permeating a seasoning liquid into chicken eggs, which does not cause cracks or cracks in the egg shell and has excellent storage stability.
以下、本発明を図示実施例に従って詳述する。Hereinafter, the present invention will be described in detail according to illustrated embodiments.
鶏卵（１）を減圧容器に収納した後、減圧容器を閉蓋し
、真空ポンプを作動して減圧￥Ｆ器内を減圧状！！！！
（例えば、６０ｍｍＨＲ程度）にし、必要時間（例えば
、５〜１０分程度）保ち、鶏卵（１）内部の空気を抜く
。After storing the eggs (1) in a vacuum container, close the lid of the vacuum container and operate the vacuum pump to reduce the pressure inside the vacuum chamber! ! ! !
(for example, about 60 mmHR) and keep it for the necessary time (for example, about 5 to 10 minutes) to remove the air inside the egg (1).
この時、鶏卵（１）内部はｖ４２図に示すように卵白（
３）と卵黄（２）とが膨張し、卵白（３）とＪＪＩ穀（
８）との闇に存在する空気室（４）がｔｌ￥失する。し
かしながら、この空気室（４）の一部は卵黄（２）の中
心に移動し、負圧空間（７）を形成する。この減圧作業
は一度でも良いが数回繰り返しても良く、減圧作業を繰
り返す方が鶏卵（１）内の空気の排出度がより所くなる
ものである。卵殻（８）内の空気が十分排出されると時
を移さず熱湯（６）に鶏卵（１）を浸漬する。熱！（６
）の８１漬へは卵白（３）が凝固し、卵黄（２）が半熟
状態になるよ）に行う。即鶴、約９０°Ｃの熱湯（６）
に約１０分間浸漬する事になる。この時、ｉ卵（１）の
排気が十分性なわれているため＃殻（８）の外面にう（
泡が付着する事がほとんどない、又、前述のように卵殻
（８）の内周面全面に卵白（３）が密着しているので、
卵殻（８）が補強され、鶏卵（１）を熱湯（６）に急に
入れたとしても卵殻（８）にａ裂が発生しない、このよ
うに卵白（３）が凝固し、卵黄（２）が半熟になった処
で、熱湯（６）からｊ！１ｊｊｌｆ（１）を引勝トげ、
冷たい調味液（６）に浸漬する。すると冷たい調味液（
６）に接触した鶏１１１（１）の卵白（３）及び卵黄（
２）は収縮し、卵殻（８）と卵白（３）との間が負圧に
なり、卵殻（８）の気孔を通じて調味液（６）を内部に
均一に吸い込む、この時、卵＃ （２）の中心に空気室
（４）の一部が移行した負圧空間（７）が生じているの
で、負圧空間（））を中心とした吸引力が発生し、その
結果、吸い込まれた調味液（６）は卵白（３）の全外周
面から内部に均一に浸透して行き、卵白（３）及び卵ｊ
ｌ’（２）を均一に味付（塩味）けする、ここで、調味
液（６）は通常、食塩水であり、ボー／２０度〜３０度
の飽和又はそれに近いものが用いられる。鶏卵（１）の
調味！ （８）への浸漬時間は、３０分〜１時間程度で
足ろ、一定の浸漬時間が経過すると調味液（６）を排出
または調味液（６）から鶏卵（１）を取り出し、−乾燥
後９詰めにする。At this time, the inside of the egg (1) is the egg white (
3) and the egg yolk (2) expand, and the egg white (3) and JJI grain (
The air chamber (4) that exists in the darkness with 8) is lost. However, part of this air chamber (4) moves to the center of the yolk (2) and forms a negative pressure space (7). This depressurization operation may be performed once or may be repeated several times, and the air in the egg (1) can be more effectively discharged by repeating the depressurization operation. Once the air in the eggshell (8) has been sufficiently exhausted, the chicken egg (1) is immediately immersed in hot water (6). heat! (6
) 81 pickling is done until the egg white (3) has coagulated and the egg yolk (2) has become half-cooked. Sokutsuru, boiling water at about 90°C (6)
It will be soaked for about 10 minutes. At this time, since the evacuation of the egg (1) is sufficient, the outer surface of the #shell (8) is covered with
There are almost no bubbles attached, and as mentioned above, the egg white (3) is in close contact with the entire inner circumferential surface of the eggshell (8).
The eggshell (8) is reinforced, and even if the chicken egg (1) is suddenly placed in boiling water (6), no a-cleft will occur in the eggshell (8).In this way, the egg white (3) will coagulate, and the egg yolk (2) will not form. When it is half-cooked, add boiling water (6) to j! Win 1jjlf (1),
Soak in cold seasoning liquid (6). Then pour the cold seasoning liquid (
Egg white (3) and egg yolk (
2) contracts, creating a negative pressure between the eggshell (8) and the egg white (3), which uniformly sucks the seasoning liquid (6) inside through the pores of the eggshell (8). At this time, egg # (2) ) A negative pressure space (7) is created in the center of the air chamber (4), where a part of the air chamber (4) has migrated, so a suction force is generated centered around the negative pressure space (), and as a result, the seasoning that has been sucked in The liquid (6) uniformly penetrates into the egg white (3) from the entire outer peripheral surface, and the egg white (3) and the egg j
1' (2) is uniformly seasoned (salted). Here, the seasoning liquid (6) is usually a saline solution, and is used at a saturation level of 20 to 30 degrees or close to it. Seasoning for chicken eggs (1)! The immersion time in (8) is about 30 minutes to 1 hour. After a certain immersion time, drain the seasoning liquid (6) or take out the egg (1) from the seasoning liquid (6). - After drying. Fill it with 9.
尚、調味！（６）は浸漬でも良いが、調味液（６）をシ
ャワーにして鶏卵（１）に降りかけでも良いものである
。シャワーとなった調味液（６）は循環して使用される
。Also, seasoning! (6) may be done by dipping, but it may also be done by showering the egg (1) with the seasoning liquid (6). The seasoning liquid (6) that has become a shower is circulated and used.
本発明は、叙上のように、生の鶏卵を減圧容器内に収納
した後、減圧容器内を減圧して生の鶏卵内の空気を排出
して卵黄や卵白を膨張させ、卵殻と卵白との間にある空
気室を消失させるので、卵白が卵殻の内周面全面に密着
した状態となり、卵白による卵殻の補強が可能となって
、熱湯中に冷たい鶏卵を急に浸漬しても卵殻に亀裂が発
生せず、歩留まり向上という利点や、保存中に亀裂から
細菌が内部に侵入して腐敗を引き起こすというようなる
配がなく、保存性の向上というような利点もある。又、
前述のように、卵殻をむきやすくするために熱湯中に冷
たい鶏卵を急に浸漬しなければならないが、ｌ！１．！
２が発生しないため安心して熱湯中に鶏卵を投入小米る
ものであろ、更に、排気により、卵白及び卵黄が膨張し
て空シ（室を消失させているので、卵白を凝固させ、け
っ、卵黄を牛へ状態にし、この状態で直ちに冷たい調味
液に鶏卵を浸漬した時、卵白及び卵黄が均一に収縮ｒる
結果、卵殻の全外周面の気孔から内部に吸入された調味
液は卵白の外周面全面がら卵黄に向がって均一に浸透し
て行き、卵白及び卵黄全体が均一な味付けされる事にな
り、味付けむらが解消される事になる。As described above, the present invention stores raw chicken eggs in a vacuum container, then reduces the pressure in the vacuum container to expel the air inside the raw chicken eggs to expand the egg yolk and egg white, thereby separating the eggshell and egg white. Since the air chamber between them disappears, the egg white is in close contact with the entire inner circumferential surface of the eggshell, making it possible for the egg white to reinforce the eggshell. There are also advantages such as improved yield as no cracks occur, and improved shelf life as there is no risk of bacteria entering the interior through cracks and causing spoilage during storage. or,
As mentioned above, cold chicken eggs must be suddenly immersed in boiling water to make the eggshell easier to peel, but l! 1. !
2 will not occur, so you can safely put chicken eggs in boiling water.Furthermore, due to the exhaust air, the egg whites and egg yolks expand and the empty chamber disappears, so the egg whites coagulate, and the yolks When a chicken egg is immediately immersed in a cold seasoning liquid in this state, the egg white and egg yolk contract uniformly, and as a result, the seasoning liquid sucked into the inside through the pores on the entire outer circumferential surface of the egg shell spreads around the outer circumference of the egg white. It penetrates evenly from the entire surface toward the egg yolk, and the entire egg white and yolk are uniformly seasoned, eliminating uneven seasoning.
第１図・・・生の鶏卵の断面図、
１２図・・・本発明の排気状態にある鶏卵の断面図、ｔ
ｊＳ３図・・・本発明の熱湯中の鶏卵の断面図、第４図
・・・本発明の調味液浸漬中の！＠卵の断面図、第５図
・・・従来のゆで卵の断面図。
（１）・・・鶏卵 （２）・・・卵黄（３）・
・・卵白 （４）・・・空気室（５）・・・熱
湯 （６）・・・調理液（７）・・・負圧空間
（８）・・・卵殻。Figure 1: A cross-sectional view of a raw chicken egg, Figure 12: A cross-sectional view of a chicken egg in the exhaust state of the present invention, t
Figure jS3: A cross-sectional view of eggs in boiling water according to the present invention, Figure 4: During immersion in the seasoning liquid according to the present invention! @ Cross-sectional view of an egg, Figure 5... A cross-sectional view of a conventional boiled egg. (1)...Chicken egg (2)...Egg yolk (3)
...Egg white (4) ...Air chamber (5) ...Hot water (6) ...Cooking liquid (7) ...Negative pressure space (8) ...Egg shell.
Claims (2)
を減圧して生の鶏卵内の空気を排出して卵黄や卵白を膨
張させ、卵殻と卵白との間にある空気室を消失させ、然
る後熱湯中に鶏卵を浸漬して卵白を凝固させ、且つ、卵
黄を半熟状態にし、この状態で直ちに冷たい調味液に鶏
卵を浸漬し、調理液の鶏卵内への均一な浸透を促進させ
る事を特徴とする鶏卵の調味液浸透方法。(1) After storing raw chicken eggs in a vacuum container, reduce the pressure inside the vacuum container to expel the air inside the raw chicken eggs and expand the egg yolks and egg whites to open up the air chamber between the eggshell and egg white. After that, the eggs are immersed in boiling water to coagulate the egg whites, and the yolks are half-cooked, and in this state, the eggs are immediately immersed in a cold seasoning liquid, so that the cooking liquid penetrates evenly into the eggs. A method for permeating seasoning liquid into chicken eggs, which is characterized by promoting.
する特許請求の範囲第１項に記載の鶏卵の調味液浸透方
法。(2) The method for permeating seasoning liquid into chicken eggs according to claim 1, wherein the pressure reduction operation is repeated multiple times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61113040A JPS62269666A (en) | 1986-05-17 | 1986-05-17 | Impregnation of seasoning liquid into chicken egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61113040A JPS62269666A (en) | 1986-05-17 | 1986-05-17 | Impregnation of seasoning liquid into chicken egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62269666A true JPS62269666A (en) | 1987-11-24 |
Family
ID=14601957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61113040A Pending JPS62269666A (en) | 1986-05-17 | 1986-05-17 | Impregnation of seasoning liquid into chicken egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62269666A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0963708A1 (en) * | 1998-05-19 | 1999-12-15 | Biophile Corporation | Method for the iodine fortification of eggs |
| FR2807955A1 (en) * | 2000-04-25 | 2001-10-26 | Cirad | Preserving wood or vegetables, salting and/or dehydrating fish or meat, or dehydrating fruit or vegetables, comprises immersing and subjection to progressive depressurizing and/or repressurizing |
| JP2008511322A (en) * | 2004-09-03 | 2008-04-17 | エンブレクス，インコーポレイテッド | How to operate the air chamber in the egg |
| WO2015121644A1 (en) * | 2014-02-11 | 2015-08-20 | The New Egg Company Limited | Improvements in and relating to methods for making a pasteurised in-shell soft boiled eggs, and apparatus for doing so |
-
1986
- 1986-05-17 JP JP61113040A patent/JPS62269666A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0963708A1 (en) * | 1998-05-19 | 1999-12-15 | Biophile Corporation | Method for the iodine fortification of eggs |
| FR2807955A1 (en) * | 2000-04-25 | 2001-10-26 | Cirad | Preserving wood or vegetables, salting and/or dehydrating fish or meat, or dehydrating fruit or vegetables, comprises immersing and subjection to progressive depressurizing and/or repressurizing |
| JP2008511322A (en) * | 2004-09-03 | 2008-04-17 | エンブレクス，インコーポレイテッド | How to operate the air chamber in the egg |
| WO2015121644A1 (en) * | 2014-02-11 | 2015-08-20 | The New Egg Company Limited | Improvements in and relating to methods for making a pasteurised in-shell soft boiled eggs, and apparatus for doing so |
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