JPS6126340B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing flavored eggs. More specifically, the present invention relates to a method for imparting flavor to the egg whites of shelled eggs in an extremely short period of time without reducing the freshness of raw eggs.

[Conventional technology]

The most common way to flavor eggs is to
Egg shells are broken and seasonings such as soy sauce are added, and in some cases, seasonings such as salt and sugar may also be added.

However, if you crack the shell and add seasonings in this way, the eggs cannot be stored for a long time with the seasonings added, and the seasonings are not evenly distributed inside the eggs, making the eggs If you don't stir it, only a small part of it will be seasoned.

Traditionally, pitan is known as an egg with evenly seasoned ingredients that has been passed down in China since ancient times.
Pitan is a processed product of duck eggs, and is made by kneading sodium carbonate, quicklime, grass ash, and salt with water to make a strong alkaline paste containing salt, which is then applied to the surface of the eggshell to a thickness of 0.5 to 1 cm. After that, the rice husks are rolled on top of the rice husks, the rice husks are attached, the eggs are packed in turtles, 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. Because of the alkali, the egg becomes jelly-like, and the yolk is solid like a boiled 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 concentration difference between the inside and outside of the egg, and the amount of salt mixed in between each egg varies, resulting in inconsistent taste of the eggs. 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, as a general trend among current consumers, low-salt products are welcomed because of the belief that salt intake should be kept to 10 mg or less per day for health and physiological reasons. Additionally, there is a trend toward lower salt content due to taste considerations. Even in response to such demands, the method introduced in Sichuan Province mentioned above is not necessarily preferable.

JP-A No. 49-55873 discloses that the interior of the vacuum pot is divided into a vacuum chamber and a medicated liquid chamber, so that when a raw egg is placed in the hole for placing the raw egg, both chambers are completely airtightly shut off. Then, the egg is held down with a lid with a ring part to prevent the egg from flying up, and a vacuum is applied to the vacuum chamber to extract the moisture inside the egg into the vacuum chamber and reduce the pressure. It is disclosed that the drug is infiltrated into the egg through the egg shell in the medicated liquid chamber.

In addition, Japanese Patent Publication No. 52-28864 discloses that after treating shelled chicken eggs with an acid solution, they are immersed in a food coloring solution with or without heat treatment, the pressure is reduced, and the pressure is then returned to atmospheric pressure. Disclosed is a method for producing colored eggs, which comprises repeating the operation to infiltrate the bird eggs with a pigment liquid, and then subjecting the egg whites to coloring by applying an acid solution treatment again, and heat-treating the unheated bird eggs. ing.

[Problem that the invention seeks to solve]

In the method disclosed in JP-A No. 49-55873, the egg is used to ensure airtightness between the vacuum chamber and the medicinal liquid chamber. However, since each egg has a different size and shape, it is not possible to maintain a sufficient airtightness, and the intended purpose cannot be fully achieved. If eggs of uniform size and shape are selected and used, airtightness can be maintained, but this method cannot be applied to eggs of other sizes and cannot be used industrially.

In addition, a special lid is used to prevent the eggs from flying up, making it difficult to work.

In addition, this method attempts to introduce medicinal liquid into the egg while applying a vacuum to the egg.
The water inside the egg is extracted by vacuum, but it is very difficult for the water inside the egg to come out through the microporous pores of the egg shell, and therefore it takes an extremely long time for the chemical solution to penetrate.

Further, in the above-mentioned Japanese Patent Publication No. 52-28864, no special consideration is given to the treatment conditions when returning the pressure to atmospheric pressure after the depressurization treatment. For this reason, while a relatively high vacuum pressure of 700 mmHg can be applied to boiled eggs, a vacuum of only about 600 mmHg can be applied to raw eggs. Furthermore, if a high vacuum were applied rapidly, the raw egg shell would crack. Moreover, since no pre-treatment is performed on the food coloring solution, air remains in the food coloring solution. Therefore, when vacuum pressure is applied, the air in the food coloring solution becomes bubbles, and these bubbles cause Raw eggs are moved violently and are broken. If the vacuum pressure is increased, it is more likely to be destroyed. In addition, a considerable amount of the vacuum pressure applied to the dye liquid is used to remove air from the dye liquid, and therefore the process of depressurization and return to atmospheric pressure must be repeated many times. There are problems in that it takes a long time, productivity is low, and production costs are high.

[Means for solving problems]

In the present invention, dissolved air is removed from the flavor liquid, a raw egg with shell is placed in the flavor liquid in a sealed container, and a vacuum is applied to the sealed container to lower the pressure inside the egg. Then, the pressure inside the sealed container is gradually increased above the pressure inside the egg to form a pressure difference between the inside and outside of the shell, and the flavor liquid infiltrates into the albumen of the egg due to the pressure difference. The above-mentioned problems are solved.

[Effect]

In the present invention, air dissolved in the flavor liquid is removed in advance, and raw eggs with shells are placed in the flavor liquid and subjected to vacuum treatment. Therefore, during vacuum processing, the air inside the egg shell comes out, but the air dissolved in the flavor liquid no longer comes out, so the raw eggs dance violently due to the air bubbles coming out of the flavor liquid. There is no risk of raw eggs colliding with each other and breaking. For this reason, the process can be performed at a higher vacuum than the conventional method, and all the vacuum can be used efficiently to extract the air inside the egg shell, so the depressurization process and return to atmospheric pressure can be performed as in the conventional method. without repeating a very large number of rotations.
Flavored eggs can be produced efficiently.

Furthermore, in the present invention, by gradually returning the egg from vacuum to atmospheric pressure after vacuum treatment, the egg does not break due to sudden pressure changes.

Furthermore, the microscopic pores in the egg shell that are opened by vacuum treatment close when there is a sudden change in pressure.
However, in the present invention, since the pressure is gradually returned to atmospheric pressure after the vacuum treatment, the microscopic pores in the egg shell do not close. When the pressure is returned to atmospheric pressure, the pressure outside the egg becomes higher than the pressure inside the egg, which has become low, so the flavor liquid penetrates into the egg through the microscopic openings, making it possible to efficiently produce flavored eggs.

[Explanation of Examples]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the accompanying drawings that illustrate embodiments of the present invention.

As is well known, an egg 9 such as a chicken egg has a shell formed of a shell 1 made of calcium carbon and two layers of egg membranes 2 and 3 formed inside the shell 1. In a part of the interior of the shell, a small space is formed between the two layers of egg membranes 2 and 3, forming an air chamber 8.

Further, the inside of the egg membrane 2 is filled with albumen 4, and the egg yolk 5 is floating while being protected by the albumen 4. Between the egg yolk 5 and the egg membranes 2 and 3, there is an egg zone 7.
Fixed by

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 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, by utilizing the large number of small pores (microscopic pores) naturally formed in the shell 1,
A pressure difference is artificially created between the inside and outside of the shell, and this pressure difference forces the desired quantity and quality of flavor liquid from outside the shell into the egg in a very short time.

The flavor liquid used may contain various seasonings (for example, salt,
Soy sauce, miso, sake lees, alcoholic beverages such as wine, miso, sake, etc.), flavors (e.g., fruit flavors and flavors for fish and ham made by absorbing smoke components in oil, etc.), coloring agents (e.g. ,
It is a liquid containing one or more types of natural colorants, synthetic colorants, etc.), and any flavor liquid may be used alone, or two or more of these flavor liquids may be used as a mixture. .

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

A sealed container 11 consisting of a container body 11a, a container lid 11b, and a packing 11c sandwiched between the container body 11a and the container lid 11b is filled with the flavored liquid 12 from which air has been removed in advance, or the sealed container 1
After the container 1 is filled with the flavor liquid 12, a vacuum is applied to the sealed container 11 to remove air contained in the flavor liquid 12.

Next, as shown in FIG. 2a, the flavored eggs 9 are immersed in the flavor liquid 12 without air, and the air in 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 (see FIG. 2b). 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 this pressure difference causes the flavor liquid 12 outside the egg 9 to penetrate the micron pores of the shell 1. street egg 9
and season or color the egg whites 4.

According to the present invention, the flavor liquid can be injected into the egg 9 in a very short time without reducing the freshness of the egg. The flavor liquid 12 uniformly pushed into the egg 9 from the entire circumference of the egg 9 is further uniformly diffused into the egg white 4 due to the biological action of the egg 9.

Flavored egg 9 of the present invention thus obtained
may be boiled as is, or the shell 1 of the egg 9 may be broken and cooked in the same way as regular eggs.

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.

As is clear from the above explanation, 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 vacuum as described above, the eggs 9 This is to ensure that air can be removed sufficiently from the inside.

As a method for removing air in the flavor liquid 12, egg 9
Container 11 containing flavor liquid 12 without containing
The air bubbles 13 inside the flavor liquid 12 may be removed by applying a vacuum to the flavor liquid 12, or the air bubbles 13 dissolved in the flavor liquid 12 may be removed by boiling the flavor liquid 12.

〔Effect of the invention〕

According to the present invention, the desired flavor and color can be uniformly and efficiently penetrated into the white part of fresh raw eggs in a very short time without breaking the egg shell, and flavored eggs can be produced at low cost. It becomes possible to produce

[Brief explanation of the drawing]

FIG. 1 is a sectional view of an egg, and FIGS. 2a and 2b are sectional views showing an embodiment of the method for producing flavored eggs according to the present invention. 1... Shell, 2... Egg membrane, 3... Egg membrane, 4... Egg white, 5... Egg yolk, 6... Embryo, 7... Egg band, 8...
Air chamber, 9... Egg, 11... Sealed container, 11a...
...Container body, 11b... Container lid, 11c... Packing, 12... Flavor liquid, 13... Air bubbles.

Claims (1)

[Claims] 1. Remove dissolved air from the flavored liquid, place a raw egg with shell into the flavored liquid in a sealed container, and apply a vacuum to the sealed container to remove the inside of the egg. The pressure inside the sealed container is then gradually raised above the pressure inside the egg to create a pressure difference between the inside and outside of the shell.
A method for producing flavored eggs, characterized by infiltrating flavor liquid into the egg white of the egg by the pressure difference. 2. After the pressure inside the sealed container is evacuated, the sealed container is gradually communicated with atmospheric pressure to make the pressure inside the sealed container higher than the pressure inside the egg, thereby creating a pressure difference between the inside and outside of the shell. A method for producing flavored eggs according to scope 1. 3. The method for producing flavored eggs according to claim 1 or 2, in which a sealed container containing a flavored liquid is evacuated to remove air from the flavored liquid, and then eggs are added to the flavored liquid. 4. The method for producing flavored eggs according to any one of claims 1 to 3, wherein the flavor liquid is a seasoning. 5. The method for producing flavored eggs according to any one of claims 1 to 3, wherein the flavor liquid is a flavor. 6. The method for producing flavored eggs according to any one of claims 1 to 3, wherein the flavor liquid is a coloring agent.