JP2023060725A - Method for producing seasoned raw egg, and apparatus for producing seasoned raw egg - Google Patents

Method for producing seasoned raw egg, and apparatus for producing seasoned raw egg Download PDF

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JP2023060725A
JP2023060725A JP2021170482A JP2021170482A JP2023060725A JP 2023060725 A JP2023060725 A JP 2023060725A JP 2021170482 A JP2021170482 A JP 2021170482A JP 2021170482 A JP2021170482 A JP 2021170482A JP 2023060725 A JP2023060725 A JP 2023060725A
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pressure vessel
pressure
raw egg
producing
egg
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末男 吉村
Sueo Yoshimura
泰三 松川
Taizo Matsukawa
一夫 谷口
Kazuo Taniguchi
雅夫 蔵野
Masao Kurano
琢也 桝田
Takuya Masuda
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Kusunokiboiler Co Ltd
Tsk General Planning Office Co Ltd
Miura Co Ltd
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Kusunokiboiler Co Ltd
Tsk General Planning Office Co Ltd
Miura Co Ltd
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Abstract

To provide a method capable of producing a seasoned raw egg in a short time.SOLUTION: A method for producing a seasoned raw egg includes immersing a shelled raw egg E in a seasoning liquid L and storing the shelled raw egg E in a pressure container 2, and performing pressurization of the pressure container 2 to more than an atmospheric pressure and decompression of the pressure container 2 from a pressurized state more than once.SELECTED DRAWING: Figure 1

Description

本発明は、味付きの生卵を製造する方法に関する。 The present invention relates to a method for producing flavored raw eggs.

従来、生卵を調味液に浸漬させて、生卵に味を付ける方法がある。例えば、特許文献１には、生卵を調味液（味付き水溶液）内に所定時間浸漬して調味液を殻の内部に浸透させる生卵の味付け方法が開示されている。 Conventionally, there is a method of immersing a raw egg in a seasoning liquid to flavor the raw egg. For example, Patent Literature 1 discloses a method of seasoning a raw egg by soaking the raw egg in a seasoning liquid (flavored aqueous solution) for a predetermined period of time to allow the seasoning liquid to permeate the inside of the shell.

特開昭５８－９６７１号公報JP-A-58-9671

しかしながら、特許文献１に開示される方法では、生卵を調味液に２４時間程度浸漬する必要があり、味付きの生卵を短時間で製造することはできなかった。 However, in the method disclosed in Patent Document 1, it was necessary to immerse the raw egg in the seasoning liquid for about 24 hours, and it was not possible to produce the flavored raw egg in a short time.

本発明はこのような事情に鑑みてなされたものであり、短時間で味付き生卵を製造することの可能な方法を提供するものである。 The present invention has been made in view of such circumstances, and provides a method capable of producing flavored raw eggs in a short period of time.

本発明によれば、殻付きの生卵を調味液に浸漬させるとともに圧力容器に収容し、前記圧力容器内の大気圧超への加圧と加圧状態からの減圧とを複数回行う、味付き生卵の製造方法が提供される。 According to the present invention, a raw egg with a shell is immersed in a seasoning liquid and stored in a pressure vessel, and the pressure in the pressure vessel is increased to above atmospheric pressure and the pressure is reduced from the pressurized state multiple times. Provided is a method for producing a uncooked egg.

本発明によれば、圧力容器の加圧と減圧を複数回行うことで殻付き生卵の内部に調味液を素早く浸透させ、味付き卵を短時間で製造することが可能となっている。 According to the present invention, by performing pressurization and depressurization of the pressure vessel multiple times, the seasoning liquid can quickly permeate the inside of the shell raw egg, making it possible to produce flavored eggs in a short period of time.

以下、本発明の種々の実施形態を例示する。以下に示す実施形態は互いに組み合わせ可能である。 Various embodiments of the present invention are illustrated below. The embodiments shown below can be combined with each other.

好ましくは、前記圧力容器内へ気体を供給することにより、前記圧力容器内を加圧する。 Preferably, the inside of the pressure vessel is pressurized by supplying gas into the pressure vessel.

好ましくは、前記加圧状態における前記圧力容器内の圧力は０．２ＭＰａ以上である。 Preferably, the pressure inside the pressure vessel in the pressurized state is 0.2 MPa or more.

また、本発明によれば、味付きの生卵の製造装置であって、圧力容器と、前記圧力容器内を加圧する加圧手段と、前記圧力容器内を減圧する減圧手段と、前記加圧手段及び前記減圧手段を制御する制御手段とを備え、前記制御手段は、殻付きの生卵を調味液に浸漬させるとともに前記圧力容器に収容した状態で、前記加圧手段及び前記減圧手段を制御することにより、前記圧力容器内の大気圧超への加圧と加圧状態からの減圧とを複数回行う、味付きの生卵の製造装置が提供される。 Further, according to the present invention, there is provided an apparatus for producing flavored raw eggs, comprising: a pressure vessel; pressurizing means for pressurizing the inside of the pressure vessel; and a control means for controlling the depressurizing means, wherein the control means controls the pressurizing means and the depressurizing means while the shelled raw egg is immersed in the seasoning liquid and housed in the pressure vessel. As a result, there is provided an apparatus for producing flavored raw eggs, which pressurizes the inside of the pressure vessel to above atmospheric pressure and decompresses from the pressurized state a plurality of times.

本発明の一実施形態に係る味付き生卵の製造装置１を示す模式図である。1 is a schematic diagram showing a flavored raw egg manufacturing apparatus 1 according to an embodiment of the present invention. FIG. 本発明の変形例に係る味付き生卵の製造装置１を示す模式図である。Fig. 2 is a schematic diagram showing a flavored raw egg manufacturing apparatus 1 according to a modified example of the present invention.

以下、本発明の実施形態について説明する。以下に示す実施形態中で示した各種特徴事項は、互いに組み合わせ可能である。また、各特徴について独立して発明が成立する。 Embodiments of the present invention will be described below. Various features shown in the embodiments shown below can be combined with each other. In addition, the invention is established independently for each feature.

１．味付き生卵の製造装置
本発明の一実施形態に係る味付き生卵の製造装置１は、殻付きの生卵Ｅに調味液Ｌを浸透させ、味付きの生卵を製造するための装置である。本実施形態の味付き生卵の製造装置１は、図１に示すように、圧力容器２と、加圧手段３と、減圧手段４と、加圧手段３及び減圧手段４を制御する制御手段５とを備える。また、本実施形態の味付き生卵の製造装置１は、殻付きの生卵Ｅを調味液Ｌに浸漬した状態で圧力容器２に収容するためのラック６及び浸漬容器７を備える。以下、各部材の具体的な構成を説明する。 1. Apparatus for Producing Flavored Raw Eggs Apparatus 1 for producing flavored raw eggs according to an embodiment of the present invention is an apparatus for producing flavored raw eggs by permeating seasoning liquid L into shelled raw eggs E. is. As shown in FIG. 1, the flavored raw egg manufacturing apparatus 1 of this embodiment includes a pressure vessel 2, a pressurizing means 3, a depressurizing means 4, and a control means for controlling the pressurizing means 3 and the depressurizing means 4. 5. In addition, the seasoned raw egg manufacturing apparatus 1 of the present embodiment includes a rack 6 and an immersion container 7 for containing the shelled raw egg E immersed in the seasoning liquid L in the pressure vessel 2 . A specific configuration of each member will be described below.

圧力容器２は、加圧手段３による加圧に耐える耐圧容器とされる。本実施形態において、圧力容器２は、水平方向に開口する開口部２０ａを有する円筒状の容器本体２０と、扉２１とを備える。容器本体２０は、一度に製造する殻付きの生卵Ｅの個数に応じて、浸漬容器７を収容可能な大きさとされる。扉２１は、上下方向にスライドすることで開閉する。扉２１は、容器本体２０の開口部２０ａを閉止することで、圧力容器２を密閉可能に構成される。なお、複数（例えば、３つ）の浸漬容器７を収容可能な構成とすることも好適である。 The pressure vessel 2 is a pressure vessel that can withstand pressurization by the pressurizing means 3 . In this embodiment, the pressure vessel 2 includes a cylindrical vessel body 20 having an opening 20a that opens horizontally, and a door 21 . The container body 20 has a size that can accommodate the dipping container 7 according to the number of shelled raw eggs E to be produced at one time. The door 21 is opened and closed by sliding vertically. The door 21 is configured to seal the pressure vessel 2 by closing the opening 20 a of the vessel body 20 . In addition, it is also preferable to adopt a configuration capable of accommodating a plurality of (for example, three) immersion containers 7 .

加圧手段３は、圧縮気体供給源３０と、加圧ライン３１と、加圧弁３２とを備える。圧縮気体供給源３０は、コンプレッサ及び定圧レギュレータ（いずれも図示せず）を備え、コンプレッサにより圧縮された気体としての圧縮空気を定圧レギュレータにより既知の圧力として供給することができる。加圧ライン３１は、圧力容器２の容器本体２０と圧縮気体供給源３０とを接続し、圧縮気体供給源３０により生成された圧縮ガスを容器本体２０へと供給する。加圧弁３２は、加圧ライン３１に設けられており、自動弁（電磁弁や電動弁）とされる。 The pressurization means 3 comprises a compressed gas supply source 30 , a pressurization line 31 and a pressurization valve 32 . Compressed gas supply source 30 includes a compressor and a constant pressure regulator (both not shown), and can supply compressed air as a gas compressed by the compressor at a known pressure by the constant pressure regulator. The pressurization line 31 connects the container body 20 of the pressure vessel 2 and the compressed gas supply source 30 and supplies the compressed gas generated by the compressed gas supply source 30 to the container body 20 . The pressurization valve 32 is provided in the pressurization line 31 and is an automatic valve (solenoid valve or electric valve).

減圧手段４は、排気ライン４０と、排気弁４１とを備える。排気ライン４０は、一端が圧力容器２の容器本体２０に接続され、他端が大気に開放されている。排気弁４１は、排気ライン４０に設けられており、自動弁（電磁弁や電動弁）とされる。 The pressure reducing means 4 includes an exhaust line 40 and an exhaust valve 41 . The exhaust line 40 has one end connected to the container body 20 of the pressure vessel 2 and the other end open to the atmosphere. The exhaust valve 41 is provided in the exhaust line 40 and is an automatic valve (solenoid valve or electric valve).

制御手段５は、加圧手段３の圧縮気体供給源３０及び加圧弁３２と、減圧手段４の排気弁４１とを制御して、圧力容器２内の大気圧超への加圧及び加圧状態からの減圧を制御する。制御手段５は、具体的には例えば、ＣＰＵ、メモリ（例えばフラッシュメモリ）、入力部及び出力部を備えた情報処理装置により構成することができる。そして、情報処理装置により構成された制御手段５の上述した各構成要素による処理は、メモリに記憶されたプログラムをＣＰＵが読み出して実行することで行われる。情報処理装置としては、例えば、パーソナルコンピュータ、ＰＬＣ（プログラマラブルロジックコントローラ）あるいはマイコンが用いられる。ただし、制御手段５の一部の機能を、任意の通信手段により接続されたクラウド上で実行されるよう構成しても良い。 The control means 5 controls the compressed gas supply source 30 and the pressurization valve 32 of the pressurization means 3 and the exhaust valve 41 of the decompression means 4 to pressurize the pressure vessel 2 above the atmospheric pressure and the pressurized state. control the pressure reduction from Specifically, the control means 5 can be configured by, for example, an information processing device having a CPU, a memory (for example, a flash memory), an input section, and an output section. Then, the processing by each component of the control means 5 configured by the information processing device is performed by the CPU reading and executing the program stored in the memory. For example, a personal computer, a PLC (Programmable Logic Controller), or a microcomputer is used as the information processing device. However, some functions of the control means 5 may be configured to be executed on a cloud connected by any communication means.

ラック６は、複数のエッグトレイを複数段に収容することで、複数個の殻付きの生卵Ｅを保持可能に構成される。具体的には例えば、ラック６は、殻付きの生卵Ｅを３０個載置可能なエッグトレイを４０トレイ収容可能とされ、合計１２００個の殻付きの生卵Ｅを保持可能とされる。また、浸漬容器７は、上部が開放された開放容器である。調味液Ｌが満たされた浸漬容器７に殻付きの生卵Ｅの載置されたラック６を収容することで、殻付きの生卵Ｅを調味液Ｌに浸漬させることが可能である。なお、例えばラック６が１２００個の殻付きの生卵Ｅを保持する構成の場合で、圧力容器２が３つの浸漬容器７を収容可能なものであれば、３６００個の殻付きの味付き生卵を一度に製造することが可能である。 The rack 6 is configured to be able to hold a plurality of shelled raw eggs E by accommodating a plurality of egg trays in a plurality of stages. Specifically, for example, the rack 6 can accommodate 40 egg trays on which 30 shelled raw eggs E can be placed, and can hold 1200 shelled raw eggs E in total. Also, the immersion container 7 is an open container with an open top. The shelled raw egg E can be immersed in the seasoning liquid L by housing the rack 6 on which the shelled raw egg E is placed in the dipping container 7 filled with the seasoning liquid L. For example, if the rack 6 holds 1,200 shelled raw eggs E, and the pressure vessel 2 is capable of accommodating three dipping vessels 7, 3,600 shelled flavored raw eggs E can be stored. It is possible to produce eggs all at once.

ここで、調味液Ｌは、例えば、塩（食塩）を含む液体である。塩（食塩）を含む液体は、好ましくは飽和食塩水、食塩水或いは飽和食塩水に出汁醤油を加えたもの、又は食塩水或いは飽和食塩水に他の調味料を添加したもの等である。一態様においては、調味液Ｌは飽和食塩水に出汁醤油を加えたものが好適である。 Here, the seasoning liquid L is, for example, a liquid containing salt (common salt). The liquid containing salt (salt) is preferably a saturated saline solution, a saline solution or a saturated saline solution to which dashi soy sauce is added, or a saline solution or a saturated saline solution to which other seasonings are added. In one aspect, the seasoning liquid L is preferably a mixture of saturated saline and dashi soy sauce.

また、本実施形態において、浸漬容器７は、図示しない台車に載置されて圧力容器２内へ搬入される（図１参照）。浸漬容器７の圧力容器２内への搬入は、図示しない搬送手段により自動で行ってもよく、人力で行っても良い。 In this embodiment, the immersion container 7 is placed on a carriage (not shown) and carried into the pressure container 2 (see FIG. 1). The carrying-in of the immersion vessel 7 into the pressure vessel 2 may be carried out automatically by a conveying means (not shown) or may be carried out manually.

なお、上述した味付き生卵の製造装置１の構成は一例に過ぎず、殻付きの生卵Ｅを圧力容器２内に収容した状態で圧力容器２内の大気圧超への加圧と加圧状態からの減圧を行うことが可能であれば、任意の構成とすることができる。 The configuration of the flavored raw egg manufacturing apparatus 1 described above is merely an example. Any configuration can be employed as long as it is possible to reduce the pressure from the pressure state.

２．味付き生卵の製造方法
次に、本発明の一実施形態に係る味付き生卵の製造方法を説明する。本実施形態の味付き生卵の製造方法は、上述した味付き生卵の製造装置１を用いた方法である。 2. Method for Producing Flavored Raw Egg Next, a method for producing a flavored raw egg according to an embodiment of the present invention will be described. The method for producing flavored raw eggs of the present embodiment is a method using the apparatus 1 for producing flavored raw eggs described above.

本実施形態の味付き生卵の製造方法では、具体的には、まず、殻付きの生卵Ｅが載置されたラック６を調味液Ｌが満たされた浸漬容器７に収容する。そして、調味液Ｌに殻付きの生卵Ｅを浸漬した状態の浸漬容器７を圧力容器２に収容（搬入）し、扉２１を閉止する（収容工程）。 Specifically, in the method for producing flavored raw eggs of the present embodiment, first, the rack 6 on which the shelled raw eggs E are placed is placed in the dipping container 7 filled with the seasoning liquid L. As shown in FIG. Then, the immersion container 7 in which the shelled raw egg E is immersed in the seasoning liquid L is accommodated (carried in) into the pressure vessel 2, and the door 21 is closed (accommodation step).

次に、制御手段５の制御により、加圧手段３による圧力容器２内の大気圧超への加圧と、減圧手段４による圧力容器２内の加圧状態からの減圧とを複数回行う（加減圧工程）。ここで、「複数回行う」とは、加圧及び減圧をそれぞれ２回以上行うことを意味する。具体的には例えば、加圧手段３により大気圧超の加圧状態を１０分維持し、その後、減圧手段４により減圧して大気圧状態を５分維持するという加減圧のサイクルを４回繰り返す（ただし、４回目において大気圧状態を５分維持する必要はなく、減圧後はすぐに終了可能である）。なお、繰り返す回数及び加圧状態及び大気圧状態の維持時間は、上述した例に限定されるわけではなく、適宜調整が可能である。また、加圧状態における圧力容器２内の圧力は、全サイクルで同じであっても良く、サイクルごとに異なっていても良い。加えて、減圧状態の圧力容器２内の圧力は、大気圧とすることが好適であるが、加圧状態よりも低圧であれば、大気圧以上であっても大気圧以下であっても良い。さらに、減圧状態の圧力容器２内の圧力も全サイクルで同じであっても良く、サイクルごとに異なっていても良い。 Next, under the control of the control means 5, the pressurization means 3 pressurizes the pressure vessel 2 to above atmospheric pressure and the decompression means 4 depressurizes the pressure vessel 2 from the pressurized state a plurality of times ( pressurization and depressurization process). Here, "performing multiple times" means performing pressurization and depressurization two or more times, respectively. Specifically, for example, the pressurizing means 3 maintains a pressurized state above the atmospheric pressure for 10 minutes, and then the pressure is reduced by the depressurizing means 4 to maintain the atmospheric pressure state for 5 minutes. This cycle is repeated four times. (However, it is not necessary to maintain the atmospheric pressure state for 5 minutes in the 4th time, and it can be finished immediately after depressurization). It should be noted that the number of repetitions and the duration of maintaining the pressurized state and the atmospheric pressure state are not limited to the examples described above, and can be adjusted as appropriate. Moreover, the pressure inside the pressure vessel 2 in the pressurized state may be the same in all cycles, or may be different for each cycle. In addition, the pressure inside the pressure vessel 2 in a decompressed state is preferably atmospheric pressure, but may be above atmospheric pressure or below atmospheric pressure as long as the pressure is lower than in a pressurized state. . Furthermore, the pressure inside the pressure vessel 2 in the decompressed state may be the same in all cycles, or may be different for each cycle.

ここで、加圧状態における圧力容器２内の圧力は、０．０５ＭＰａ以上とすることが好ましく、０．１ＭＰａ以上とすることがより好ましく、０．２ＭＰａ以上とすることがさらに好ましい。また、加圧状態における圧力容器２内の圧力は、０．０５～０．５ＭＰａとすることが好ましく、０．１～０．４ＭＰａとすることがより好ましく、０．２～０．３ＭＰａとすることがさらに好ましい。加圧状態における圧力容器２内の圧力は、具体的には例えば、０．０５，０．１，０．１５，０．２，０．２５，０．３，０．３５，０．４，０．４５，０．５ＭＰａであり、ここで例示した数値のいずれか２つの間の範囲内であってもよい。 Here, the pressure inside the pressure vessel 2 in the pressurized state is preferably 0.05 MPa or higher, more preferably 0.1 MPa or higher, and even more preferably 0.2 MPa or higher. In addition, the pressure inside the pressure vessel 2 in the pressurized state is preferably 0.05 to 0.5 MPa, more preferably 0.1 to 0.4 MPa, and 0.2 to 0.3 MPa. is more preferred. Specifically, the pressure inside the pressure vessel 2 in the pressurized state is, for example, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5 MPa, and may be in the range between any two of the values exemplified here.

そして、最後の減圧の後は、扉２１を開放し、浸漬容器７を圧力容器２から搬出して、浸漬容器７からラック６を取り出す。これにより、調味液Ｌが浸透した殻付きの味付き生卵が完成する。 After the final pressure reduction, the door 21 is opened, the immersion vessel 7 is carried out from the pressure vessel 2, and the rack 6 is taken out from the immersion vessel 7. - 特許庁As a result, the flavored raw egg with the shell permeated with the seasoning liquid L is completed.

なお、圧力容器２内を加圧しても、調味液Ｌの温度はほとんど変化せず、殻付きの生卵Ｅがゆで卵となることはない。 Even if the inside of the pressure vessel 2 is pressurized, the temperature of the seasoning liquid L hardly changes, and the shelled raw egg E does not become a boiled egg.

３．作用効果
以上のように、本実施形態の味付き生卵の製造方法は、殻付きの生卵Ｅを調味液Ｌに浸漬させるとともに圧力容器２に収容し、加圧手段３及び減圧手段４により、圧力容器２内の大気圧超への加圧と加圧状態からの減圧とを複数回行うものである。このような構成となっていることにより、調味液Ｌを効果的に殻付きの生卵Ｅに浸透させ、短時間で味付き生卵を製造することが可能となっている。加えて、圧力容器２内へ圧縮空気を供給して圧力容器２内を加圧することにより、殻付きの生卵Ｅに割れが生じる等の影響を与えることなく、調味液Ｌを浸透させることが可能となっている、 3. Effects As described above, according to the method for producing flavored raw eggs of the present embodiment, the shelled raw eggs E are immersed in the seasoning liquid L, housed in the pressure vessel 2, and , pressurization to a pressure higher than the atmospheric pressure in the pressure vessel 2 and depressurization from the pressurized state are performed multiple times. With such a configuration, the seasoning liquid L can be effectively permeated into the shelled raw egg E, and the flavored raw egg can be produced in a short period of time. In addition, by supplying compressed air into the pressure vessel 2 to pressurize the inside of the pressure vessel 2, the seasoning liquid L can permeate without affecting the shelled raw egg E, such as cracking. is possible,

また、本実施形態の味付き生卵の製造装置１によれば、制御手段５が加圧手段３の圧縮気体供給源３０及び加圧弁３２と、減圧手段４の排気弁４１とを制御することで、圧力容器２内を好適に加圧及び減圧することが可能となっている。 Further, according to the flavored raw egg manufacturing apparatus 1 of the present embodiment, the control means 5 controls the compressed gas supply source 30 and the pressure valve 32 of the pressure means 3 and the exhaust valve 41 of the pressure reduction means 4. , the inside of the pressure vessel 2 can be suitably pressurized and decompressed.

４．変形例
なお、本発明は、以下の態様でも実施可能である。 4. Modifications The present invention can also be implemented in the following modes.

上述した実施形態において、加圧手段３の圧縮気体供給源３０はコンプレッサ（圧縮機）を備え、コンプレッサにより圧縮空気を供給するものであった。しかしながら、圧縮気体供給源３０は、圧力容器２内を加圧可能であれば、これに限定されない。例えば、圧縮気体供給源３０として、圧縮空気が充填されたボンベを用いることも可能である。また、圧縮気体供給源３０が供給する気体は、空気以外の気体、例えば窒素ガスであっても良い。 In the embodiment described above, the compressed gas supply source 30 of the pressurizing means 3 has a compressor, and the compressed air is supplied by the compressor. However, the compressed gas supply source 30 is not limited to this as long as the inside of the pressure vessel 2 can be pressurized. For example, a cylinder filled with compressed air can be used as the compressed gas supply source 30 . Also, the gas supplied by the compressed gas supply source 30 may be gas other than air, such as nitrogen gas.

上述した実施形態において、減圧手段４は排気ライン４０及び排気弁４１により構成されていたが、真空ポンプ等により吸気する構成とすることも可能である。 In the above-described embodiment, the decompression means 4 is composed of the exhaust line 40 and the exhaust valve 41. However, it is also possible to adopt a structure in which air is sucked by a vacuum pump or the like.

上述した実施形態において、味付き生卵の製造装置１は浸漬容器７を備えており、味付き生卵の製造方法としては、殻付きの生卵Ｅが浸漬された浸漬容器７を圧力容器２内に収容し、その後、圧力容器２内の加圧及び減圧を行うものであった。しかしながら、本発明の味付き生卵の製造方法は、上述した方法に限定されず、本発明の味付き生卵の製造装置１は、浸漬容器７を備えていなくても良い。例えば、図２に示すように、味付き生卵の製造装置１が直接調味液Ｌを投入可能な圧力容器２を備え、殻付きの生卵Ｅが載置されたラック６を圧力容器２内にそのまま収容する構成とすることも可能である。図２の構成の場合、圧力容器２は、上方に開口部２０ａを有する構成とすることが好適である。この構成の場合、殻付きの生卵Ｅを圧力容器２に収容してから、調味液Ｌを圧力容器２に加えることも可能となる。なお、当該構成の場合、圧力容器２は、調味液Ｌを排出する排出手段８を備えていることが好ましい。排出手段８の一例としては、図２に示すように、排出ライン８０と排出弁８１を備えた構成とすることができる。なお、図２では、上述した実施形態と同様の構成については同一の符号を付しており、その説明は省略することとする。また、このような構成の場合、圧力容器２内に気体を供給するのではなく、圧力容器２内を調味液Ｌで満たし、調味液Ｌを加圧手段３としての加圧ポンプで加圧する構成とすることも可能である。ただし、この構成の場合、圧力容器２内を調味液Ｌで満たす必要があるため大量の調味液Ｌを必要とし、圧力容器２内の洗浄も大掛かりになる。したがって、上述した実施形態のように、圧力容器２内に気体を供給することで加圧する構成の方がコスト面及びメンテナンス性において優れている。 In the above-described embodiment, the apparatus 1 for producing flavored raw eggs is provided with the dipping vessel 7, and the method for producing the flavored raw eggs includes the dipping vessel 7 in which the shelled raw eggs E are immersed. After that, the inside of the pressure vessel 2 is pressurized and depressurized. However, the method for producing flavored raw eggs of the present invention is not limited to the method described above, and the apparatus 1 for producing flavored raw eggs of the present invention may not include the dipping container 7 . For example, as shown in FIG. 2, a flavored raw egg manufacturing apparatus 1 is provided with a pressure vessel 2 into which a seasoning liquid L can be directly introduced, and a rack 6 on which shelled raw eggs E are placed is placed in the pressure vessel 2. It is also possible to adopt a configuration in which the device is housed as it is. In the case of the configuration of FIG. 2, the pressure vessel 2 is preferably configured to have an opening 20a at the top. In the case of this configuration, it is also possible to add the seasoning liquid L to the pressure vessel 2 after the shelled raw egg E is stored in the pressure vessel 2 . In the case of this configuration, the pressure vessel 2 preferably has discharge means 8 for discharging the seasoning liquid L. As shown in FIG. As an example of the discharge means 8, as shown in FIG. In addition, in FIG. 2, the same code|symbol is attached|subjected about the structure similar to embodiment mentioned above, and suppose that the description is abbreviate|omitted. In the case of such a configuration, instead of supplying gas into the pressure vessel 2, the pressure vessel 2 is filled with the seasoning liquid L, and the pressure vessel 3 is pressurized by a pressure pump as the pressurizing means 3. It is also possible to However, in the case of this configuration, since it is necessary to fill the pressure vessel 2 with the seasoning liquid L, a large amount of the seasoning liquid L is required, and the cleaning of the inside of the pressure vessel 2 becomes large-scale. Therefore, as in the above-described embodiment, the configuration in which gas is supplied into the pressure vessel 2 to pressurize is superior in terms of cost and maintainability.

上述した実施形態の味付き生卵の製造方法では、加圧手段３による加圧と減圧手段４による減圧を制御手段５により自動で制御していたが、その一部又は全部を手動で行うことも可能である。 In the method for producing flavored raw eggs of the above-described embodiment, the pressurization by the pressurizing means 3 and the depressurization by the depressurizing means 4 are automatically controlled by the control means 5, but part or all of them may be manually performed. is also possible.

以下、本発明を実施例によりさらに説明するが、本発明はこれらに限定されるものではない。 EXAMPLES The present invention will be further described below with reference to Examples, but the present invention is not limited to these Examples.

＜実験１＞
加圧と減圧を複数回繰り返すことによる調味液Ｌの浸透効果を調べるため、調味液Ｌとして飽和食塩水を用い、飽和食塩水に浸漬させた殻付きの生卵を小型の圧力容器内に収容して殻付きの生卵の味付けを行った。具体的には、小型の圧力容器としては、内径１００ｍｍ、高さ１５０ｍｍ、厚さ３．０ｍｍの円筒形のステンレス容器を用いた。そして、当該圧力容器に３個の殻付きの生卵及び飽和食塩水を投入し、全ての殻付きの生卵が飽和食塩水に浸漬するようにして、下記に示す条件の実施例１と比較例１の比較実験を行った。
実施例１：（加圧状態１０分＋大気圧５分）を４回繰り返す（４回目は加圧のみ・計５５分）
比較例１：５５分間加圧状態とする
実施例１，比較例１ともに、加圧状態での圧力容器内の圧力は０．２ＭＰａ（一定）とし、それぞれ３個の生卵の全卵（黄身＋白身）の塩分濃度の平均値（平均塩分濃度）を算出した。塩分濃度は、殻から取り出した生卵をよく撹拌し黄身と白身をよく混ぜ合わせた卵液を塩分計（ドリテック製：ＥＮ－９０４ＩＶ）で計測した。なお、本実験環境においては、圧力容器内が大気圧状態から加圧状態になるまでの時間、加圧状態から大気圧状態になるまでの時間は数秒程度の短時間であり、無視できる時間である。 <Experiment 1>
In order to examine the permeation effect of the seasoning liquid L by repeating pressurization and depressurization multiple times, a saturated saline solution was used as the seasoning liquid L, and raw eggs with shells immersed in the saturated saline solution were placed in a small pressure vessel. Then, the raw egg in the shell was seasoned. Specifically, a cylindrical stainless steel container having an inner diameter of 100 mm, a height of 150 mm, and a thickness of 3.0 mm was used as the small pressure container. Then, three shelled raw eggs and saturated saline were put into the pressure vessel, and all the shelled raw eggs were immersed in the saturated saline, and compared with Example 1 under the conditions shown below. A comparative experiment of Example 1 was performed.
Example 1: (10 minutes of pressurization + 5 minutes of atmospheric pressure) is repeated 4 times (4th time only pressurization, total 55 minutes)
Comparative Example 1: Pressurized for 55 minutes + white) was calculated. The salinity concentration was measured with a salinity meter (EN-904IV, manufactured by Doritech Co., Ltd.) using an egg liquid obtained by thoroughly stirring a raw egg removed from the shell and thoroughly mixing the yolk and white. In this experimental environment, the time required for the inside of the pressure vessel to become pressurized from the atmospheric pressure state, and the time required for the pressure vessel to return to the atmospheric pressure state from the pressurized state is a short time of several seconds, which can be ignored. be.

Figure 2023060725000002
Figure 2023060725000002

実験１の結果を表１に示す。実施例１は、加圧状態である時間が比較例１より少ないにもかかわらず、全卵の塩分濃度が高かった。これにより、加圧と減圧を複数回繰り返すことによる塩分の浸透効果が確認された。なお、加圧と減圧を繰り返すほうが、常時加圧を継続するより塩水（調味液）が浸透しやすい理由は明確ではない。ただし、発明者らは、「加圧の際、殻が縮むことなく中身のみが縮むこと」及び「常時加圧する場合と比較して、卵内外に適宜圧力差を発生させることで水分が移動しやすくなり殻の内部で塩水が混ざりやすいこと」が関係しているのではないかと考えている。 The results of Experiment 1 are shown in Table 1. In Example 1, the salt concentration of the whole egg was high, although the time in which the egg was under pressure was shorter than in Comparative Example 1. This confirmed the permeation effect of salt by repeating pressurization and decompression multiple times. It is not clear why repeating pressurization and depressurization makes it easier for salt water (liquid seasoning) to permeate than continuous pressurization. However, the inventors found that "when pressurized, only the contents shrink without shrinking the shell" and "compared to the case of constant pressurization, moisture is transferred by appropriately generating a pressure difference between the inside and outside of the egg. It is easy to mix with salt water inside the shell".

＜実験２＞
次に、加圧と減圧を繰り返す際の最適な加圧状態時の圧力容器内の圧力を特定するため、飽和食塩水に浸漬させた殻付きの生卵に対し、下記に示す条件の比較例２－１及び実施例２－１～２－４の比較実験を行った。なお、圧力容器及び塩分計は実験１と同じものを使用した。
比較例２－１：－０．０８ＭＰａ
実施例２－１：０．０８ＭＰａ
実施例２－２：０．１ＭＰａ
実施例２－３：０．２ＭＰａ
実施例２－４：０．３ＭＰａ
ここで、比較例２－１は、加圧と減圧の繰り返しではなく、真空ポンプ等を用いた大気圧未満への減圧と大気圧への加圧の繰り返しとなる。また、比較例２－１及び実施例２－１～２－４ではいずれも、実施例１と同様、（加圧（減圧）状態１０分＋大気圧５分）の加減圧を４回繰り返し（４回目は加圧（減圧）のみ）、加減圧の総時間は５５分であった。さらに、実験１と同様、各例では、それぞれ３個の生卵の全卵（黄身＋白身を混ぜ合わせたもの）の塩分濃度の平均値を算出した。なお、実施例２－３は、実験１の実施例１と同じ条件であり、実験１の結果を用いている。 <Experiment 2>
Next, in order to identify the optimum pressure in the pressure vessel when pressurizing and depressurizing repeatedly, a raw egg with a shell immersed in a saturated saline solution is compared under the following conditions. 2-1 and Examples 2-1 to 2-4 were compared. The same pressure vessel and salinity meter as in Experiment 1 were used.
Comparative Example 2-1: -0.08 MPa
Example 2-1: 0.08 MPa
Example 2-2: 0.1 MPa
Example 2-3: 0.2 MPa
Example 2-4: 0.3 MPa
Here, in Comparative Example 2-1, instead of repeating pressurization and depressurization, depressurization to below atmospheric pressure and pressurization to atmospheric pressure are repeated using a vacuum pump or the like. Further, in both Comparative Example 2-1 and Examples 2-1 to 2-4, similarly to Example 1, (pressurization (decompression) state 10 minutes + atmospheric pressure 5 minutes) pressurization and decompression were repeated four times ( The fourth time was only pressurization (decompression)), and the total time of pressurization and decompression was 55 minutes. Furthermore, as in Experiment 1, in each example, the average value of the salt concentration of three whole eggs (mixture of yolk and white) of raw eggs was calculated. In addition, Example 2-3 has the same conditions as Example 1 of Experiment 1, and the results of Experiment 1 are used.

Figure 2023060725000003
Figure 2023060725000003

実験２の結果を表２に示す。まず、比較例２－１と実施例２－１の比較により、大気圧との差圧がいずれも０．０８ＭＰａと同じであっても、大気圧からの減圧と加圧を繰り返すよりも、大気圧からの加圧と減圧を繰り返すほうが全卵の塩分濃度が高くなることがわかった。なお、大気圧からの加圧と減圧を繰り返す方法は、大気圧からの減圧と加圧を繰り返す方法と比較して、圧力差を大きく取れる点及び、圧力容器の補強が不要であり設備コストを抑えることができる点からも有利である。 The results of Experiment 2 are shown in Table 2. First, by comparing Comparative Example 2-1 and Example 2-1, even if the differential pressure from the atmospheric pressure is the same as 0.08 MPa, the It was found that repeating pressurization and depressurization from atmospheric pressure increased the salinity of whole eggs. In addition, the method of repeatedly pressurizing and depressurizing from the atmospheric pressure, compared to the method of repeating depressurizing and pressurizing from the atmospheric pressure, can take a large pressure difference and does not require reinforcement of the pressure vessel, reducing equipment costs. It is also advantageous in that it can be suppressed.

また、実施例２－１～実施例２－４により、大気圧からの加圧と減圧を繰り返す場合、加圧状態時の圧力容器内の圧力は０．２ＭＰａ程度で塩分濃度が最も高くなることがわかった。すなわち、加圧状態時の圧力容器２内の圧力は、高ければ高いほど良いのではなく、０．２～０．３ＭＰａ程度が最も優れた結果になることがわかった。なお、加圧状態時の圧力容器２内の圧力を０．３ＭＰａ以下とすることで、殻付きの生卵Ｅに割れが生じることを防止でき、さらに、加圧のための設備等のコストも抑えることが可能となる。 In addition, according to Examples 2-1 to 2-4, when pressurization and decompression from atmospheric pressure are repeated, the pressure in the pressure vessel in the pressurized state is about 0.2 MPa, and the salt concentration is the highest. I found out. In other words, it was found that the pressure inside the pressure vessel 2 in the pressurized state does not have to be as high as possible, but that the best results are obtained at a pressure of about 0.2 to 0.3 MPa. By setting the pressure in the pressure vessel 2 in a pressurized state to 0.3 MPa or less, it is possible to prevent cracking of the shelled raw egg E, and furthermore, the cost of equipment for pressurization can be reduced. can be suppressed.

１ ：製造装置
２ ：圧力容器
３ ：加圧手段
４ ：減圧手段
５ ：制御手段
６ ：ラック
７ ：浸漬容器
８ ：排出手段
２０ ：容器本体
２０ａ ：開口部
２１ ：扉
３０ ：圧縮気体供給源
３１ ：加圧ライン
３２ ：加圧弁
４０ ：排気ライン
４１ ：排気弁
８０ ：排出ライン
８１ ：排出弁
Ｅ ：殻付きの生卵
Ｌ ：調味液 Reference Signs List 1: manufacturing device 2: pressure vessel 3: pressurizing means 4: pressure reducing means 5: control means 6: rack 7: immersion vessel 8: discharge means 20: container body 20a: opening 21: door 30: compressed gas supply source 31 : Pressurization line 32 : Pressurization valve 40 : Exhaust line 41 : Exhaust valve 80 : Exhaust line 81 : Exhaust valve E : Raw egg with shell L : Seasoning liquid

Claims (4)

殻付きの生卵を調味液に浸漬させるとともに圧力容器に収容し、前記圧力容器内の大気圧超への加圧と加圧状態からの減圧とを複数回行う、味付き生卵の製造方法。 A method for producing a flavored raw egg, comprising immersing a raw egg in the shell in a seasoning liquid, housing the egg in a pressure vessel, and repeatedly pressurizing the pressure vessel to a pressure above the atmospheric pressure and depressurizing the pressure vessel from the pressurized state. . 請求項１に記載の味付き生卵の製造方法であって、
前記圧力容器内へ気体を供給することにより、前記圧力容器内を加圧する、味付き生卵の製造方法。 A method for producing a flavored raw egg according to claim 1,
A method for producing flavored raw eggs, wherein the inside of the pressure vessel is pressurized by supplying a gas into the pressure vessel. 請求項１又は請求項２に記載の味付き生卵の製造方法であって、
前記加圧状態における前記圧力容器内の圧力は０．２ＭＰａ以上である、味付き生卵の製造方法。 A method for producing a flavored raw egg according to claim 1 or claim 2,
A method for producing flavored raw eggs, wherein the pressure in the pressure vessel in the pressurized state is 0.2 MPa or more. 味付きの生卵の製造装置であって、
圧力容器と、前記圧力容器内を加圧する加圧手段と、前記圧力容器内を減圧する減圧手段と、前記加圧手段及び前記減圧手段を制御する制御手段とを備え、
前記制御手段は、殻付きの生卵を調味液に浸漬させるとともに前記圧力容器に収容した状態で、前記加圧手段及び前記減圧手段を制御することにより、前記圧力容器内の大気圧超への加圧と加圧状態からの減圧とを複数回行う、味付きの生卵の製造装置。 An apparatus for producing flavored raw eggs,
A pressure vessel, pressurizing means for pressurizing the inside of the pressure vessel, decompressing means for decompressing the inside of the pressure vessel, and control means for controlling the pressurizing means and the decompressing means,
The control means controls the pressurizing means and the depressurizing means in a state in which the shelled raw egg is immersed in the seasoning liquid and housed in the pressure vessel, so that the pressure in the pressure vessel exceeds the atmospheric pressure. An apparatus for producing flavored raw eggs in which pressurization and depressurization from the pressurized state are performed multiple times.
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