JPH0234585B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention belongs to the field of egg processing, and relates to a method for separating egg yolk from egg white and an apparatus for separating the egg yolk.

(Prior art) Conventionally, the V
Using a shaped gutter with a vertical through-groove on the bottom,
The eggs were cracked and the contents were poured in, and the egg white was separated and dropped through the through grooves while being allowed to flow down by its own weight.However, because the through grooves formed edges, the vitelline membrane was easily destroyed, and the egg yolk was mixed with the albumen. The recovery rate of the egg yolk is low because the egg yolk falls, and the chalaza (thick, twisted, opaque white string attached to both sides of the yolk) does not separate from the yolk. Calza is unnecessary for egg dishes. Some models have guide surfaces with arcuate surfaces to prevent damage to the vitelline membrane, but since the cutting means is not at the minimum gap position of the guide surface, the distance from the lower end of the egg yolk to the cutting position becomes long, which also causes There were problems such as the chalaza could not be removed sufficiently and the chalaza, which interfered with egg yolk processing, had to be removed separately.

(Problems to be Solved by the Invention) In order to solve the above-mentioned deficiencies of the prior art, the present invention aims to prevent the vitelline membrane from being damaged, to completely separate the chalaza from the egg yolk, and to separate the albumen from most of the albumen and chalaza. It is an object of the present invention to provide a method for separating egg yolk from egg white, which can be separated and recovered from egg white containing egg yolk, and a separation device used to carry out the method.

(Means for Solving the Problems) The method for separating egg yolk from egg white according to the first invention guides the contents of chicken eggs to a required inclined guide means, and separates the egg white from the egg yolk using the weight of the egg white and the sliding energy of the egg yolk. In the separating method, most of the albumen is separated from the yolk by guiding the albumen against the yolk in a squeeze-like manner, and the remaining albumen containing chalaza is removed from near the vitelline membrane at the final end of the squeeze section (minimum gap position of the squeeze section). This method is characterized by separating the egg whites and collecting the egg whites individually.

The apparatus for separating egg yolk from albumen according to the second invention has a cutting means disposed orthogonally between the rails whose guiding surfaces arranged at a required inclination are circular arc surfaces, and the egg white is separated by the weight of the albumen and the sliding energy of the egg yolk. In a separating device for separating egg yolk, separating plates are integrally disposed at required locations at the minimum gap between the arrays of rails, and a U-shaped tray that stores the rails has an arcuate bottom surface. At the same time, a required punch hole is provided in the center of the bottom surface forward of the separation plate, and a side hole is opened from the lower bottom surface on the side of the rear end.

(Function) The albumen is guided into the groove from the arc surface in a squeeze-like manner,
Most of it is separated and collected through the hole in the saucer.
The remaining albumen, including the chalaza, is cut off by the separating plate placed at the minimum gap between the left and right arcuate surfaces due to the interaction between the hanging weight of the albumen and the tension of the vitelline membrane of the egg yolk sliding down the arcuate surface. Separated and recovered from the pores.

(Example) This invention will be specifically explained by an example.
As shown in FIGS. 1 and 4, a loading container 1 having an inclined surface has a U-shaped engagement ring 2 hanging down on the bottom surface, and the front end of a rail 3 is inserted into and engaged with the engagement ring 2. The input port 4 of the input container 1 is suspended on the upper surface of the rail 3.
The rail 3 has round pipes of a required diameter placed opposite each other so that the contents of the egg taken out from one eggshell are closer to the center, that is, the arcuate surfaces are symmetrically opposed to each other, and the contents of the egg are placed on the arcuate surface. When the egg yolk slides down, the gap is selected so that the lower end of the yolk is located at the minimum gap position of the arc surface, that is, near and above the horizontal center of the round pipe. are connected at the front by a stopper 5, and a separating plate 6 is integrally joined to the horizontal center at a required position at the rear, and the bottom of the rail 3, which has a U-shaped cross section, extends from the arcuate surface to the receiving tray 7, leaving the front and rear ends. It will be stored. saucer 7
As shown in FIGS. 3 and 4, the lower halves of the front and rear ends are closed by receiving plates 8, 8, and the front receiving plate 8 has a protrusion 9 protruding forward at its center, and the front of the bottom (front of the separating plate 6 which is integrally joined to the rail 3 with a groove), a punch hole 10 is provided through two places in the length direction of the receiving plate 7, and a hole is provided on the side of the rear end from the bottom surface. A side hole 11 is opened, and a stopper 12 is vertically provided on the rear bottom surface. Therefore, the rails 3 consisting of left and right round pipes are fitted into the left and right arc-shaped recesses provided on the upper edge of the receiving plate 8 which is integral with the front and rear end surfaces of the receiving tray 7, and are fitted into the protrusions 9 of the front receiving plate 8. By locking the stopper 5, it is removably positioned relative to the tray 7. On the other hand, the support stand 13 that supports the tray 7 has support plates 14 at the front and rear thereof.
is set upright, and an adjustment plate 15 that can be raised and lowered is locked to the front support plate 14. Therefore, the front part of the saucer 7 rests on the arc-shaped recess formed on the upper edge of the adjustment plate 15, and the rear part rests on the arc-shaped recess formed on the upper edge of the rear support plate 14, and the rear bottom surface A stopper 12 integral with the rear support plate 14 is engaged and positioned, and the tray 7 is suspended on the support base 13 at a predetermined angle of inclination.

The contents taken out from the eggshells are put into the gently sloping surface of the charging chamber 1, and without destroying the egg yolk bellies, they are guided from the charging port 4 to the rail 3 and slide down at the required angle of inclination, as shown in Figure 3. As shown by the imaginary line, the albumen 16 hangs down in a squeeze shape with the opposing circular arc surfaces of the rail 3 facing the gap, and in the front half of the rail 3, most of the albumen 16 hangs down and separates from the gap due to its own weight.
The remaining chalaza containing part of the inner water-like albumen adheres to the egg yolk 17 and slides down, but at this time, the lower end of the egg yolk 17 is near the horizontal center of the round pipe, so the separating plate 6 removes the chalaza containing the inner water-like albumen. The egg yolk 17 is separated from its own weight and the sliding motion of the egg yolk 17, the chalaza is cut near the vitelline membrane, and only the egg yolk 17 is collected into a suitable container from the rear end of the rail 3 without damaging the vitelline membrane. Most of the separated egg whites 16 are collected through the punch hole 10 into a container shown by phantom lines in FIG. Note that since the viscosity of the egg white changes depending on the summer and winter seasons and the freshness of the egg, the inclination angle of the rail 3 is selected in accordance with the viscosity.

(Effects of the Invention) As described above, according to the present invention, since the egg white can be separated and recovered into the albumen that is the majority of the egg yolk and the albumen that contains chalaza without destroying the vitelline membrane, the recovery rate of the egg yolk is improved. This has the effect of contributing to maintaining the high quality of processed egg yolk products, and also facilitates the use of egg whites that are not contaminated with chalaza.

[Brief explanation of drawings]

FIG. 1 is a front view of an apparatus for separating egg yolk from albumen according to the present invention, FIG. 2 is a plan view of FIG. 1, and FIG.
FIG. 4 is an enlarged cross-sectional view taken along line A-A' in FIG. 1, and FIG. 4 is an enlarged cross-sectional view taken along line B-B' in FIG. In the figure, 1 is the input, 2 is the engagement ring, 3 is the rail, 4 is the input port, 5 is the stopper, 6 is the separation plate,
7 is a saucer, 8 is a receiving plate, 9 is a protrusion, 10 is a punch hole, 11 is a side hole, 12 is a stopper, 13 is a support stand, 14 is a support plate, and 15 is an adjustment plate.

Claims (1)

[Claims] 1. Guide the contents of the egg to a required inclined guide means,
In this method, the egg white is separated from the egg yolk using the weight of the egg white and the energy of the yolk sliding down. In this method, the albumen is guided against the yolk in a squeeze shape, and most of the white is separated from the yolk. 1. A method for separating egg yolk from albumen, which comprises separating the remaining albumen containing chalaza from near the vitelline membrane (a gap position) and recovering the albumen individually. 2. In a separation device that separates egg white from egg yolk using the weight of the albumen and the sliding energy of the egg yolk, the cutting means is disposed perpendicularly between the rails whose guiding surfaces are arcuate surfaces arranged at a required inclination. Separation plates are integrally arranged at the required locations at the minimum gap between the rails, and the U-shaped tray that accommodates the rails has an arcuate bottom and the center of the bottom has the required number of plates located in front of the separation plate. A device for separating egg yolk from albumen, which has a hole through it, and a side hole opened from the lower base on the side of the rear end.