JPH09271359A - Cooking of egg with eggshell and apparatus for cooking - Google Patents
Cooking of egg with eggshell and apparatus for cookingInfo
- Publication number
- JPH09271359A JPH09271359A JP8080137A JP8013796A JPH09271359A JP H09271359 A JPH09271359 A JP H09271359A JP 8080137 A JP8080137 A JP 8080137A JP 8013796 A JP8013796 A JP 8013796A JP H09271359 A JPH09271359 A JP H09271359A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning liquid
- kettle
- pressure
- eggs
- water
- 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.)
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Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は加工食品分野、特に
調理卵の製造、味付けゆで卵の製造として、殻付き卵の
調理方法及び調理装置に関する。[0001] The present invention relates to the field of processed foods, and more particularly to a method and apparatus for cooking eggs with shells for producing cooked eggs and seasoning boiled eggs.
【0002】[0002]
【従来の技術】従来の味付けゆで卵の製造工程は、ボイ
ル槽による常圧のゆで工程と、開放型調味液槽による常
圧浸漬方法によるか、ボイル槽による常圧のゆで工程
と、密閉型調味液槽による加圧浸漬方法によるか、のい
ずれかが用いられてきた。加圧浸漬方法の場合、常圧浸
漬方法と較べて浸漬時間が短いため、その分製造の回転
数が上げられるので、調味液槽の容量は少なくできる
が、いずれの場合も、浸漬工程はゆで上がった卵を調味
液へ全浸漬するものであるため、多量の調味液を必要と
していた。2. Description of the Related Art Conventional boiled boiled egg production processes include a boil process at normal pressure in a boil tank, a normal pressure dipping method in an open seasoning liquid tank, or a boil process at normal pressure in a boil bath, and a closed type boiled egg. Either a pressurized immersion method using a seasoning liquid tank or a soaking method has been used. In the case of the pressure immersion method, since the immersion time is shorter than that in the normal pressure immersion method, the number of rotations for production can be increased accordingly, so that the capacity of the seasoning liquid tank can be reduced, but in any case, the immersion step is boiled. Since the raised eggs are completely immersed in the seasoning liquid, a large amount of the seasoning liquid is required.
【0003】[0003]
【発明が解決しようとする課題】従来例の場合、多量の
調味液を用意しなければならず、通常卵1個に浸透する
調味液の量は1個につき、僅か1cc程度であって、残
存した調味液は長期間調味液槽で保持しなければなら
ず、安全衛生上の大きな問題になっていた。調味液の変
質や腐敗が生じると最悪の場合、全量廃棄しなければな
らない問題点があった。また、液量が大きいため、調味
液の冷却保存や殺菌等の管理が非常に困難であり、調味
成分の変更による新製品の開発もままならない難点があ
った。In the case of the conventional example, a large amount of seasoning liquid must be prepared, and the amount of seasoning liquid that normally permeates an egg is only about 1 cc per one egg The seasoning liquid thus prepared had to be held in the seasoning liquid tank for a long period of time, which was a major safety and health problem. In the worst case, if the seasoning liquid is deteriorated or decomposed, there is a problem that the whole amount must be discarded. In addition, since the liquid volume is large, it is very difficult to control the cooling and preservation and sterilization of the seasoning liquid, and there has been a problem that development of a new product due to a change in the seasoning component has not been maintained.
【0004】本発明の目的は上記のような問題点を解消
し、調味液の量を大幅に削減した低浴比とし、真空下に
おける浸漬により均一の味付けを可能とし、浸漬時間の
短縮により、設備全体を小型化でき、製造方法における
省エネルギー化を実現でき、調味液の管理を容易にし
て、安全衛生面でも安心でき、日持ちのする味付けゆで
卵が得られ、また、違った味付けも簡単に調味液を切替
えすることによりできる殻付き卵の調理方法及び装置を
提供しようとするものである。An object of the present invention is to solve the above-mentioned problems, to reduce the amount of seasoning liquid to a low bath ratio, to enable uniform seasoning by immersion under vacuum, and to shorten the immersion time. The whole equipment can be miniaturized, energy saving in the manufacturing method can be realized, the management of seasoning liquid is easy, the safety and health can be relieved, the seasoned boiled eggs can be obtained for a long time, and different seasonings can be easily made. An object of the present invention is to provide a method and an apparatus for cooking eggs with shells, which can be obtained by switching the seasoning liquid.
【0005】[0005]
【課題を解決するための手段】上記目的を達成するた
め、第1発明では、選別、洗卵された生卵をプラスチッ
ク トレーへ整列セットし、このプラスチック トレー
を積重ねて複数段としてゲージへセットして、密閉加圧
釜へ装填する装填工程と、密閉加圧釜内に所定量の水を
供給し、上方から下方へ流れるよう循環させ、釜内を加
圧(約3KG)するようエアー圧調をして、循環液を9
0℃まで昇温してゆで(達温後約7分)、加圧排水する
ゆで工程と、釜内をエアー圧調をかけたまま、調味液タ
ンクから冷却された調味液を供給し、上方から下方へ流
れるよう循環させ、循環液が15℃に到達するまで冷却
し、終了後釜内圧力を大気圧へ戻す冷却工程と、釜内を
真空排気して、40torr(飽和温度34℃)まで下
げるよう真空調整をし、調味液を循環させながら15℃
約30分連続循環して浸漬させ、終了後釜内を大気圧へ
戻し、調味液を回収する浸漬工程と、釜内へ所定量の水
を供給し、循環して卵を洗浄した後排水し、次いでシャ
ワーパイプから一定量の水をスプレーして缶壁を水洗
し、この卵の洗浄と缶壁の洗浄とを交互に繰返す表面洗
浄工程と、釜内を1KGにエアー圧調し、所定量の水を
供給し、循環しながら90℃まで昇温し、一旦排水後再
度水を張り80℃まで昇温して表面殺菌し、加圧排水し
た後大気圧へ徐々に戻す殺菌工程と、釜からゲージを取
出し、卵の表面を乾燥する表面乾燥工程と、から成る殻
付き卵の調理方法とした。In order to achieve the above object, according to a first aspect of the invention, sorted and washed raw eggs are arranged and set on a plastic tray, and the plastic trays are stacked and set on a gauge as a plurality of stages. Then, a charging step of loading into the closed pressure cooker, and supplying a predetermined amount of water into the closed pressure cooker, circulating the water from above to below, and adjusting the air pressure to pressurize the inside of the cooker (about 3 KG). And circulating fluid 9
Boil the water by raising the temperature to 0 ° C (about 7 minutes after reaching the temperature), draining it under pressure, and supplying the cooled seasoning liquid from the seasoning liquid tank while keeping the air pressure inside the pot. To cool down until the circulating fluid reaches 15 ° C, and after completing the cooling process to return the internal pressure to the atmospheric pressure, the internal vacuum is exhausted to 40 torr (saturation temperature 34 ° C). Adjust the vacuum so that the seasoning liquid is circulated at 15 ℃
Continuously immersed for about 30 minutes and immersed. After the completion, the inside of the kettle was returned to the atmospheric pressure, a immersion step of recovering the seasoning liquid, a predetermined amount of water was supplied to the inside of the kettle, the eggs were washed by circulation, and then drained. Next, a predetermined amount of water is sprayed from a shower pipe to wash the can wall, and the washing of the eggs and the washing of the can wall are alternately repeated, and the inside of the pot is adjusted to 1 KG by air pressure. A sterilization step in which water is supplied and heated to 90 ° C. while circulating, and once drained, water is stretched again and heated to 80 ° C. to sterilize the surface, pressurized and drained, and then gradually returned to atmospheric pressure. A step of drying the surface of the egg by removing the gauge and drying the egg surface.
【0006】第2発明では、プラスチック トレーに複
数の殻付き卵をセットし、このプラスチック トレーを
複数段に積層したゲージを釜中に装填し、釜の上部に開
閉蓋を備えると共に循環用入口部を設け、下部に循環用
出口部を設けた密閉加圧釜と、釜内の前記上端部の循環
用入口部下方に設けた循環液の衝突分散用の邪魔板と、
この邪魔板の下方で均一分散用の孔を有する目皿板と、
釜内の底部にはトレーを積層して装填したゲージを支持
するよう設けた支持座と、前記循環用出口部の内方で循
環液の渦防止用として取付けた邪魔板と、前記循環用入
口部と循環用出口部とを連結し、ポンプ及び熱交換器を
設けた循環路と、釜内の上部の洗浄水入口からシャワー
を密閉加圧釜の内壁に沿って噴射流下させるシャワーパ
イプと、前記洗浄水入口と連結され、洗浄水の供給、真
空排気、エアー加圧、排気の系路と、前記循環路と連結
される系路にポンプと熱交換器を備えた調味液タンク
と、から成る殻付き卵の調理装置とした。In the second invention, a plurality of eggs with shells are set on a plastic tray, a gauge in which the plastic trays are stacked in a plurality of stages is loaded into a kettle, an opening / closing lid is provided on an upper portion of the kettle, and a circulation inlet is provided. Provided, a sealed pressure cooker provided with a circulation outlet at the bottom, and a baffle plate for collision dispersion of circulating liquid provided below the circulation inlet at the upper end in the kettle,
A perforated plate having holes for uniform dispersion below the baffle plate,
A support seat provided at a bottom portion of the kettle so as to support a gauge in which trays are stacked and stacked; a baffle plate mounted for preventing a circulating liquid from being vortexed inside the circulation outlet portion; And a circulation pipe provided with a pump and a heat exchanger, and a shower pipe for jetting a shower down from an upper washing water inlet along the inner wall of the closed pressurized kettle, It is connected to the washing water inlet, and comprises a washing water supply, vacuum exhaust, air pressurization, exhaust system, and a seasoning liquid tank provided with a pump and a heat exchanger in a system connected to the circulation passage. A shell egg cooker was used.
【0007】(作用)第1発明では、プラスチック ト
レーへ整列セットされ、ゲージ上に複数段に積重ねたゲ
ージを密閉加圧釜へ装填する装填工程により調理の準備
ができる。次いで、釜内に所定量の水を供給し、上方か
ら下方へ流れるよう循環させ、釜内を加圧するようエア
ー圧調(3KG)とし、90℃まで昇温してゆで工程を
行なう。昇温により卵の中身が熱膨張して卵殻に内圧力
がかかることになるが、エアー圧調により外圧を加えて
いるので、破卵が完全に防止される。ゆでたての卵は重
量が減っているので、ゆで工程により内部の水分が卵殻
の気孔を通して外部に抜けているものと推定される。(Operation) In the first invention, cooking can be prepared by a loading step of loading the gauges arranged and set on the plastic tray and stacked on the gauges in a plurality of stages into the closed pressure cooker. Next, a predetermined amount of water is supplied into the kettle, circulated so as to flow downward from above, the air pressure is adjusted (3 KG) so as to pressurize the inside of the kettle, and the temperature is raised to 90 ° C. to perform the boiling step. When the temperature rises, the inside of the egg thermally expands and an internal pressure is applied to the eggshell. However, since the external pressure is applied by adjusting the air pressure, the egg breaking is completely prevented. Since the freshly boiled egg is lighter in weight, it is presumed that the moisture inside the boiler has escaped through the pores of the eggshell during the boiling process.
【0008】加圧排水後、釜内をエアー圧調をかけたま
まで調味液を供給し、循環させる。循環液は15℃に到
達するまで冷却し、終了後釜内圧力を大気圧へ戻す冷却
工程をする。次いで、真空排気して調整し、調味液を循
環させながら、15℃約30分連続循環して浸漬工程を
行なう。真空浸漬工程としたので、確実に調味液が卵殻
内に封じ込めることができる。通常の卵の内部には気室
があるが、ゆで工程で重量が減少した分、冷却後は気室
以上の空間が卵殻内に存在すると考えられ、この空間に
真空操作を利用して調味液を満たすことができるように
なった。卵殻内部では調味液は20時間位かけて中身へ
浸透してゆくが、前記気室部が一時の調味液たまりとな
って卵殻内に存在する。After pressurized drainage, the seasoning liquid is supplied and circulated while the air pressure is adjusted in the kettle. The circulating liquid is cooled until it reaches 15 ° C., and after completion, a cooling step of returning the pressure in the kettle to atmospheric pressure is performed. Next, the immersion process is performed by circulating the seasoning liquid for about 30 minutes while continuously circulating the seasoning liquid. Since the vacuum immersion step is performed, the seasoning liquid can be reliably contained in the eggshell. Although there is an air chamber inside a normal egg, it is considered that after cooling, there is a space above the air chamber inside the eggshell because of the weight loss during the boiling process, and the seasoning liquid is evacuated to this space using a vacuum operation. You can now meet. Inside the eggshell, the seasoning liquid penetrates into the contents over about 20 hours, but the air chamber portion is temporarily stored in the eggshell as a seasoning liquid pool.
【0009】次いで、洗浄工程として、所定量の水を供
給し、循環して卵を洗浄した後排水し、シャワーパイプ
から一定量の水をスプレーして缶壁を水洗する。このよ
うに卵と缶壁の洗浄を交互に繰返す。この表面洗浄工程
と殺菌工程とは2段階に分けて行なわれる。一回目は9
0℃まで循環水温度を上昇し、卵の平均温度を50℃位
に上昇させ、内部の熱膨張により、調味液の一部を卵殻
の気孔を通じて、外部へ排出し流し棄てる。二回目は8
0℃まで循環水温度を上昇し、殻の表面温度を80℃位
まで上げる。加圧排水した後、大気圧へ徐々に戻し殺菌
工程を終了する。Then, as a washing step, a predetermined amount of water is supplied, the eggs are circulated to wash the eggs, and then the eggs are drained, and a certain amount of water is sprayed from the shower pipe to wash the can wall. In this way, the washing of the eggs and the can wall is repeated alternately. The surface cleaning step and the sterilization step are performed in two stages. First time is 9
The temperature of the circulating water is raised to 0 ° C., the average temperature of the eggs is raised to about 50 ° C., and part of the seasoning liquid is discharged to the outside through the pores of the eggshell and discarded due to the thermal expansion inside. The second time is 8
Raise the circulating water temperature to 0 ° C and raise the shell surface temperature to about 80 ° C. After draining under pressure, the pressure is gradually returned to atmospheric pressure and the sterilization process is completed.
【0010】上記一回目と二回目の表面洗浄工程の間に
は卵と缶内の水洗を一回ずつ行なって排出された調味液
の一部による汚染をなくしている。ここで新たな調味液
のしみ出しを防止するために、一回目以下と同条件の温
度を保持している。外部に取出した卵は表面温度が高い
ので付着水分は蒸発して乾くと共に室温により冷やさ
れ、熱収縮して内部に空間が生じる。卵殻内に空間が生
じたゆで卵では、卵殻表面から水分がにじみ出すことが
ないので、表面の乾燥状態は保たれる。[0010] Between the first and second surface washing steps, the eggs and the water in the can are washed once, so that contamination by a part of the discharged seasoning liquid is eliminated. Here, in order to prevent the exudation of a new seasoning liquid, the temperature under the same condition as that of the first and subsequent times is maintained. Since the egg taken out has a high surface temperature, the attached water evaporates and dries, and is cooled down at room temperature, and heat shrinks to form a space inside. In the case of boiled eggs in which a space is formed in the eggshell, moisture does not ooze out of the eggshell surface, so that the surface is kept dry.
【0011】上記のようにして製造された卵は、出荷前
の保管時間中、20時間位かかって卵の中心部へ調味液
が浸透してゆき、出荷時に丁度よい具合の味付けが完了
することになる。第2発明では、密閉加圧釜の上部に開
閉蓋を備えているので、プラスチックトレーを複数段に
セットしたゲージを釜内へ装填又は取出し容易である。In the egg manufactured as described above, during the storage time before shipment, it takes about 20 hours for the seasoning liquid to penetrate into the center of the egg, and the seasoning of a good condition is completed at the time of shipment. become. In the second invention, since the open / close lid is provided on the upper part of the closed pressure cooker, it is easy to load or take out the gauge in which the plastic trays are set in a plurality of stages into or from the cooker.
【0012】釜の上部に循環用入口部を設け、下部に循
環用出口部を設け、これらはポンプと熱交換器を備えた
循環路と接続されているので、均等な液循環が行なわ
れ、熱交換器により均一な温度に加熱されている。釜内
の上端部には前記循環用入口部下方に循環液の衝突分散
用の邪魔板と、その下方に均一分散用の孔を有する目皿
板とを設けているので、循環液は入口部から供給される
と、先ず邪魔板と衝突して周囲へ分けられ、目皿板上へ
液面を形成し、この目皿板から釜内のゲージ上へ均一分
散され流下する。A circulation inlet is provided at the upper part of the kettle and a circulation outlet is provided at the lower part, and these are connected to a circulation path having a pump and a heat exchanger, so that uniform liquid circulation is performed. It is heated to a uniform temperature by a heat exchanger. A baffle plate for collision dispersion of the circulating liquid and a perforated plate having holes for uniform dispersion are provided below the circulation inlet portion at the upper end portion in the kettle. Is supplied to the baffle plate and firstly collides with the baffle plate to separate the surroundings, forms a liquid surface on the perforated plate, and is uniformly dispersed from the perforated plate onto the gauge in the kettle and flows down.
【0013】循環用出口部には渦防止用の邪魔板があ
り、渦流を生じることなく出口部から循環路へ流れるよ
う循環する。循環液は大容量であっても、上記のように
均一に分散され、上方から下方へ流れるように流下し循
環される。釜内の上部の洗浄水入口からシャワーを密閉
加圧釜の内壁に沿って噴射流下させるシャワーパイプを
設けることにより、シャワーが釜の内壁に沿って流れ洗
浄作用が行なわれる。A vortex preventing baffle plate is provided at the circulation outlet, and circulates from the outlet to the circulation path without generating a vortex. Even if the circulating liquid has a large volume, it is uniformly dispersed as described above, and flows down and circulates from above to below. By providing a shower pipe for jetting the shower down along the inner wall of the sealed pressure cooker from the washing water inlet at the upper part in the cooker, the shower flows along the inner wall of the cooker to perform a washing action.
【0014】なお、洗浄水入口と連結され、洗浄水の供
給の他、真空排気、エアー加圧、排気の系路と接続され
ることにより、釜内を真空にし、エアー圧調を可能とし
ている。さらに、前記循環路と連結される系路にポンプ
と熱交換器を備えた調味液タンクを設けたので、独立し
て適宜の温度による調味液を循環路へ供給し循環できる
ようにした。It is connected to the washing water inlet, and is connected to a system of vacuum exhaust, air pressurization and exhaust in addition to the supply of the wash water, thereby making the inside of the pot vacuum and adjusting the air pressure. . Further, since a seasoning liquid tank provided with a pump and a heat exchanger is provided in a system connected to the circulation path, the seasoning liquid at an appropriate temperature can be independently supplied to the circulation path and circulated.
【0015】本発明装置では、請求項1記載の方法を実
現させる装置であり、プラスチックトレーへ卵を装填
し、ゲージを使用して積層し、釜内へ装填する装填工
程、加圧下における熱水循環で目皿板からのシャワーに
よるゆで工程、加圧下で低温調味液循環で目皿板からの
シャワーによる冷却工程、真空下で低温調味液循環の目
皿板からのシャワーによる浸漬工程、加圧下における熱
水循環の目皿板からのシャワーによる表面洗浄、殺菌工
程、表面乾燥工程がそれぞれ順次行なうことができるよ
うになっている。According to the present invention, there is provided an apparatus for realizing the method according to the first aspect of the present invention, in which a plastic tray is loaded with eggs, stacked by using a gauge, and loaded into a pot, a hot water pressurizing step. Boil process by shower from the plate in circulation, cooling process by shower from the plate in circulation of low-temperature seasoning liquid under pressure, immersion process by shower from the plate in circulation of low-temperature seasoning in vacuum, pressurization The surface cleaning, sterilization step, and surface drying step by showering from the perforated plate of the hot water circulation can be sequentially performed.
【0016】[0016]
【発明の実施の形態】本発明方法は、密閉加圧釜を利用
することにより、低浴比で一環して殻付き卵の装填、3
KGのエアー圧調をかけた状態で、ポンプと熱交換器に
より90℃の温度を保持し、循環液を約7分間上方から
下方への流下させ循環するゆで工程を行なう。終了後加
圧排水する。ゆで工程の全体は約20分である。DETAILED DESCRIPTION OF THE INVENTION The method of the present invention utilizes a closed autoclave to uniformly load shelled eggs at a low bath ratio.
While the air pressure of KG is adjusted, a temperature of 90 ° C. is maintained by a pump and a heat exchanger, and a circulating liquid is allowed to flow downward from above for about 7 minutes to circulate and circulate. After completion, drain under pressure. The whole boil process is about 20 minutes.
【0017】釜内を3KGに保持したまま調味液タンク
より循環路へ冷却した約15℃の調味液を供給し循環さ
せる。終了後、釜内圧力を大気圧に戻す冷却工程とす
る。この冷却工程は約30分である。次いで、釜内を真
空排気し(40torr)、調味液による浸漬工程を連
続して行なう。終了後は釜内を大気圧へ戻す。浸漬工程
は約40分である。With the inside of the kettle kept at 3 KG, a cooled seasoning liquid of about 15 ° C. is supplied from a seasoning liquid tank to a circulation path and circulated. After the completion, a cooling step of returning the pressure in the kettle to the atmospheric pressure is performed. This cooling step takes about 30 minutes. Next, the inside of the kettle is evacuated (40 torr), and the immersion step using the seasoning liquid is continuously performed. After completion, return the inside of the pot to atmospheric pressure. The immersion step is about 40 minutes.
【0018】調味液を回収後、所定量の水を供給し、一
定時間循環し排水する。シャワーパイプから一定量の水
を缶壁内面にスプレーして水洗する。次いで、2回に分
けて表面洗浄、殺菌工程を行ない、加圧排水した後大気
圧へ徐々に戻し、釜から取出す。全工程は約2時間で終
了する。取出してから後、出荷までの間に20時間が経
過することにより、卵殻内に浸透した調味液が卵内にむ
らなく浸透して味付け卵が完成される。After collecting the seasoning liquid, a predetermined amount of water is supplied, circulated for a certain time and drained. A certain amount of water is sprayed from the shower pipe onto the inner surface of the can wall for washing. Next, the surface washing and sterilization steps are performed twice, and after the water is drained under pressure, the pressure is gradually returned to the atmospheric pressure and taken out from the kettle. The whole process is completed in about 2 hours. After 20 hours elapse after the removal and before shipment, the seasoning liquid that has permeated into the eggshell uniformly permeates into the egg and the seasoned egg is completed.
【0019】[0019]
【実施例】以下、図面に示した調理装置につき説明す
る。1は密閉加圧釜で、上方に開閉蓋2を設け、釜内の
支持座へゲージ3を装填し取出し可能にしている。ゲー
ジ3は複数段にプラスチック トレー4をセットできる
ようになっている。プラスチック トレー4はプラスチ
ック成型により製造され、卵を立設状態で複数列に整列
して密接状に支持されており、通常一枚のトレーに5×
6=30個を装着できる。卵を支持したプラスチック
トレー4は順次複数段に積重ねるようゲージ3にセット
され、上下段では互いに重ならないよう配置されてい
る。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The cooking apparatus shown in the drawings will be described below. Reference numeral 1 denotes a closed pressure cooker provided with an opening / closing lid 2 at an upper portion, and a gauge 3 is loaded on a support seat in the cooker so that the gauge 3 can be removed. The gauge 3 is configured such that a plastic tray 4 can be set in a plurality of stages. The plastic tray 4 is manufactured by plastic molding, and the eggs are arranged in a plurality of rows in an upright state and are supported in close contact with each other.
6 = 30 can be mounted. Egg-backed plastic
The trays 4 are set on the gauge 3 so as to be sequentially stacked in a plurality of stages, and are arranged so as not to overlap each other in the upper and lower stages.
【0020】ゲージ3はパンチングプレート側板を付け
ることにより、ゲージ外に循環液が流出するのを防止
し、循環液量が少量(低浴比)でも十分に加熱滅菌及び
浸漬を可能としている。ゲージ3の下端面もパンチング
プレートを用いて循環液を循環し易くしている。5は上
部循環用入口部、6は下部循環出口部で循環液は上方か
ら下方へ流下するよう循環する。The gauge 3 is provided with a punching plate side plate to prevent the circulating fluid from flowing out of the gauge, thereby enabling sufficient heat sterilization and immersion even with a small amount of circulating fluid (low bath ratio). The lower end surface of the gauge 3 also facilitates circulation of the circulating liquid by using a punching plate. Reference numeral 5 denotes an upper circulation inlet, and reference numeral 6 denotes a lower circulation outlet, in which the circulating liquid circulates from above to below.
【0021】7は分散用邪魔板で、上部の循環用入口部
5の下方で循環液を周囲へ分散し、下方の目皿板8上に
均等に配分するようになっている。目皿板8上には液面
が構成され、下方へ滴下されるよう、孔ピッチは卵の装
填ピッチの3分の1程度に設けている。9はシャワーパ
イプで、開閉蓋2の内面に設けられ、洗浄水入口10か
ら洗浄水を供給され、密閉圧力釜の内壁に沿って流下さ
せるようになっている。Reference numeral 7 denotes a baffle plate for dispersing the circulating liquid to the surroundings below the upper inlet portion 5 for circulation, so as to be evenly distributed on the perforated plate 8 below. The liquid surface is formed on the perforated plate 8 and the hole pitch is set to be about one third of the egg loading pitch so that the liquid level is dropped downward. Reference numeral 9 denotes a shower pipe, which is provided on the inner surface of the opening / closing lid 2 and is supplied with washing water from a washing water inlet 10 to flow down along the inner wall of the sealed pressure cooker.
【0022】11は渦防止用の邪魔板で、下部循環用出
口部6の内方に設けられている。12は循環系路で、上
部循環用入口部5と下部循環用出口部6との間に接続さ
れ、ポンプ13、熱交換器14を備えて、循環液を適宜
に温度調整できるようになっている。熱交換器14は間
接加熱方式とし、循環路に接続したTICにより熱媒体
としてスチーム入口からのスチームの量を調節できるよ
うにしている。その他スチームドレン出口、ブロー及び
チラー水の出入口等が接続されている。Reference numeral 11 denotes a baffle plate for preventing vortices, which is provided inside the lower circulation outlet 6. Reference numeral 12 denotes a circulation system which is connected between the upper circulation inlet 5 and the lower circulation outlet 6 and includes a pump 13 and a heat exchanger 14 so that the temperature of the circulating liquid can be appropriately adjusted. I have. The heat exchanger 14 is of an indirect heating type, and the amount of steam from the steam inlet as a heat medium can be adjusted by a TIC connected to a circulation path. In addition, a steam drain outlet, blow and chiller water inlet and outlet, and the like are connected.
【0023】15は洗浄水の供給、真空排気、エアー加
圧、排気等を調整する系路で、洗浄水入口10に接続さ
れている。16は調味液用の系路で、循環系路12へ接
続され、調味液タンク17からポンプ18、熱交換器1
9を介して循環系路12へ調味液を供給するようになっ
ている。熱交換器19により適宜独自に加熱管理がで
き、間接加熱方式として、熱媒体のスチーム入口、ドレ
ン出口、ブロー、及びチラー水の出入口が接続されてい
る。Reference numeral 15 denotes a system for adjusting supply of cleaning water, vacuum exhaust, air pressurization, exhaust, etc., and is connected to the cleaning water inlet 10. Reference numeral 16 denotes a seasoning liquid system, which is connected to the circulation system path 12 and is connected to a seasoning liquid tank 17 by a pump 18 and a heat exchanger 1.
The seasoning liquid is supplied to the circulation path 12 via the pipe 9. The heat can be independently and appropriately controlled by the heat exchanger 19, and a steam inlet, a drain outlet, a blow, and a chiller water inlet / outlet of the heat medium are connected as an indirect heating method.
【0024】20、21はロータリージョイントを示
す。下記は調理装置の使用を示す一例である。 一日の処理個数 :10000個/日 一日の稼働時間 :8時間/日 釜内での処理時間 :2時間/バッチ 一日のバッチ数 :3バッチ/日 1バッチ当たりの処理個数 :3334個/バッチ プラスチック トレーの寸法:W300*L300*H47 ・・積載個数:5*6=30個/枚 1バッチ用のトレーの数 :3334/30=112枚 1断面に並べるトレーの数 :4枚 ゲージ内でのトレーの積層数:112/4=28段 釜の寸法 :φ1000*L1400・・・底鏡:1/2 半楕円 循環液量 :30m3 /時間 循環ホールド液量(所定量):0.15m3 ・・・(30/60)/0.15=3.33 循環/ 分 以下、上記調理装置を用いて調理方法の工程を示す。Reference numerals 20 and 21 denote rotary joints. The following is an example illustrating the use of a cooking device. Number of processes per day: 10000 pieces / day Operating time per day: 8 hours / day Processing time in the pot: 2 hours / batch Number of batches per day: 3 batches / day Number of processes per batch: 3334 pieces / Batch plastic tray dimensions: W300 * L300 * H47 ・ ・ Loading number: 5 * 6 = 30 / sheet Number of trays for one batch: 3334/30 = 112 sheets Number of trays arranged in one section: 4 gauge Number of stacked trays in the chamber: 112/4 = 28 stages Dimension of the pot: φ1000 * L1400 Bottom mirror: 1/2 semi-ellipse Circulating fluid volume: 30 m 3 / hour Circulating hold fluid volume (predetermined volume): 0.15 m 3 ··· (30/60) /0.15=3.33 circulation / min. Hereinafter, the steps of the cooking method using the cooking device will be described.
【0025】殻付き卵の調理工程を一つの釜により連続
してかつ低浴比で行なうことができる。先ず、洗卵工程
として釜外で前処理する。割れた卵を選別排除し、卵表
面の汚れをタワシでこすって機械的に水洗浄する。水洗
された生卵をプラスチック トレーへセットする。プラ
スチック トレーは平面部が立体的に凹凸成形され、卵
が5個で6列、計30個を立設状態で密接してセットで
き、複数段に積重ねできるようになっている。なお、ト
レーは卵の支持部以外は循環水が通り抜けるよう大部分
を孔明き状態に成型されている。The cooking of shell eggs can be carried out continuously in one pot and at a low bath ratio. First, pretreatment is performed outside the pot as an egg washing step. The broken eggs are sorted out and the dirt on the egg surface is scrubbed with a scourer and washed mechanically with water. Place the washed eggs in a plastic tray. The plastic tray has a three-dimensional concavo-convex shape on its flat surface, and five eggs can be placed in six rows, a total of 30 eggs can be set in close contact with each other and can be stacked in multiple stages. In addition, most of the tray is formed in a perforated state so that circulating water can pass therethrough except for the supporting portion of the egg.
【0026】ゲージ内へ複数段積重ねセットして密閉加
圧釜内へ装填する。釜内の下端の支持座上へ装填固定し
て開閉蓋を閉とする。 (イ) ゆで工程:(20分) 釜内の底鏡内へ所定量の水を供給し、循環(上→下)を
かける。釜内3KGのエアー圧調。A plurality of stages are stacked and set in a gauge and loaded into a closed pressure cooker. It is loaded and fixed on the support seat at the lower end in the shuttle and the opening / closing lid is closed. (B) Boiling process: (20 minutes) A predetermined amount of water is supplied into the bottom mirror in the kettle, and circulation is performed (from upper to lower). 3KG air pressure adjustment in the pot.
【0027】循環系路中のプレート式熱交換器へ蒸気を
供給して昇温。循環液90℃までの昇温時間3分。正味
ゆで工程90℃で7分。終了後加圧排水、1分以内。加
圧状態を保ったまま充分な水切りをする。 (ロ) 冷却工程:(30分) 前工程に引続き、釜内を3KGにエアー圧調をかけたま
ま行なう。Steam is supplied to the plate heat exchanger in the circulation system to raise the temperature. Temperature rise time to circulating liquid 90 ° C for 3 minutes. Net boil process 7 minutes at 90 ℃. After completion of pressurized drainage, within 1 minute. Drain enough water while maintaining the pressurized state. (B) Cooling process: (30 minutes) Continuing from the previous process, the inside of the kettle is adjusted to 3 KG while adjusting the air pressure.
【0028】調味液タンクから冷却された調味液を所定
量供給し、循環(上→下)をかける。プレート式熱交換
器でチラー水を使って循環液を冷却する。正味冷却工程
は循環液15℃到達まで、30分位。終了後は調味液を
溜めたまま釜内圧力を大気圧へ戻す。A predetermined amount of the cooled seasoning liquid is supplied from the seasoning liquid tank and is circulated (up → down). Cool the circulating fluid using chiller water in a plate heat exchanger. The net cooling process takes about 30 minutes until the circulating fluid reaches 15 ° C. After completion, the pressure in the kettle is returned to the atmospheric pressure while the seasoning liquid is retained.
【0029】調味液の循環はそのまま続行する。 (ハ) 浸漬工程:(40分) 釜内を真空排気して40torr(飽和温度:34℃)
まで下げ、真空調整をする。卵から滲み出す水分で調味
液が薄まらないように、調味液の濃度は最初から高めに
しておく。The circulation of the seasoning liquid is continued as it is. (C) Immersion step: (40 minutes) The inside of the pot is evacuated to 40 torr (saturation temperature: 34 ° C)
And adjust the vacuum. The concentration of the seasoning liquid should be increased from the beginning so that the water that oozes from the egg does not dilute the seasoning liquid.
【0030】正味浸漬工程は15℃*30分 ・・・・
(連続循環浸漬法) 終了後は、釜内を大気圧へ戻す。・・・・30秒位かけ
て徐戻しする。 調味液を調味液タンクユニットへ回収する。 (ニ) 表面洗浄・殺菌工程:(20分) 所定量の水を供給し、一定時間循環し、排水する。(複
数回) シャワーパイプから一定量の水をスプレーして缶壁を水
洗する。(複数回) 上記の品物と缶壁の洗浄は交互に行なう。The net immersion step is 15 ° C. * 30 minutes.
(Continuous circulation immersion method) After completion, return the inside of the pot to atmospheric pressure. ······ Release slowly over about 30 seconds. Collect the seasoning liquid into the seasoning liquid tank unit. (D) Surface cleaning / sterilization process: (20 minutes) A predetermined amount of water is supplied, circulated for a certain period of time, and drained. (Multiple times) Spray a fixed amount of water from the shower pipe to wash the can wall. (Plural times) The above-mentioned items and the cleaning of the can wall are alternately performed.
【0031】釜内を1KGにエアー圧調をかける。所定
量の水を供給し、循環しながら昇温する。90℃に達し
たら、一旦、排水する。 ・・・・ 昇温時間:3分 次に、品物と缶壁の洗浄を一回ずつ行なう。次に再度水
を張り、80℃まで昇温して表面殺菌する。The inside of the pot is adjusted to 1 KG with air pressure. A predetermined amount of water is supplied, and the temperature is increased while circulating. When the temperature reaches 90 ° C., drain once. ··· Temperature rise time: 3 minutes Next, the product and the can wall are washed once. Next, water is applied again, and the temperature is raised to 80 ° C. to sterilize the surface.
【0032】80℃達温後は、加圧排水した後、大気圧
へ徐々に戻す。 (ホ) 釜から取出:(5分) ・・・・ 釜での合計処理
時間:2時間 (ヘ) 表面乾燥工程:後処理として行なう。 前工程で卵の表面温度を上げているので、扇風機などで
容易に表面乾燥が可能である。After the temperature reaches 80 ° C., the water is discharged under pressure and then gradually returned to the atmospheric pressure. (E) Removal from kettle: (5 minutes) ··· Total treatment time in kettle: 2 hours (f) Surface drying process: Performed as post-treatment. Since the surface temperature of the eggs is raised in the previous step, the surface can be easily dried with a fan or the like.
【0033】本発明方法と従来例とを比較した結果は下
記の通りである。 (常圧浸漬) (従来式加圧浸漬) (本発明方法) 処理時間/バッチ 24時間 24時間 2時間 浸漬液量/バッチ 1.8m3 0.6m3 0.15m3 上記で従来式加圧浸漬の処理時間が短縮できていないの
は、加圧浸漬後、卵殻内に取込まれた調味液を、内部に
浸透させるための時間を大気圧状態で20時間位とって
いるからである。その場合、加圧浸漬後、引き上げて別
の部屋で保管がなされる。この保管時に卵の表面に菌が
付着するので、再度殺菌釜へ入れ90℃程度の加熱殺菌
を要していた。The results of comparison between the method of the present invention and the conventional example are as follows. (Atmospheric pressure Immersion) (conventional pressurized immersion) (inventive method) processing time / batch 24 hours 24 hours 2 hours immersion liquid volume / batch 1.8m 3 0.6m 3 0.15m 3 conventional pressure above The reason why the immersion treatment time has not been shortened is that the time required for the seasoning liquid taken into the eggshell after the pressure immersion to penetrate into the interior is about 20 hours at atmospheric pressure. In that case, after the immersion under pressure, it is pulled up and stored in another room. Since the bacteria adhere to the surface of the eggs during this storage, the eggs were again placed in a sterilization pot and required heat sterilization at about 90 ° C.
【0034】本発明では、調理後乾燥しているので、そ
のまま出荷待ちとされ、出荷までの間に調理液が卵内部
で全体に浸透して完全な味付け卵ができ上がる。In the present invention, since the food is dried after cooking, it is kept waiting for shipment as it is, and the cooking liquid permeates the whole inside the egg before the shipment, and a complete seasoned egg is completed.
【0035】[0035]
【発明の効果】本発明方法及び装置により、生卵から一
環して一つの密閉加圧釜により連続して調理することが
でき、1バッチ全体について、均一な味付けができた。
準備工程からゆで工程乃至表面洗浄殺菌工程までの処理
時間が大幅に短縮でき、およそ2時間で完了できる。そ
して、出荷までに卵内部において均一浸透ができるよう
になった。また、低浴比で初期の目的である調味液量を
大幅に削減することができ、調味液の量が少ないので、
容易に設定ができ、調味液の変更も容易で機動的な製造
方法が提供できた。さらに、調味液の無菌化も実現で
き、従来例のような過酷な(ゆで工程と同条件)殺菌条
件を必要としなく、連続処理によって簡易に安全に味付
け卵が提供できる等その効果は大きい。According to the method and apparatus of the present invention, raw eggs can be cooked continuously by one closed pressure cooker as a whole, and the whole batch can be uniformly seasoned.
The processing time from the preparation step to the boiling step to the surface cleaning and sterilizing step can be greatly reduced, and can be completed in about 2 hours. And, by the time of shipment, uniform infiltration became possible inside the egg. In addition, the amount of seasoning liquid, which is the initial purpose, can be greatly reduced at a low bath ratio, and the amount of seasoning liquid is small.
It was possible to provide an agile manufacturing method that could be easily set, and the change of the seasoning liquid was easy. Furthermore, the sterilization of the seasoning liquid can be realized, and it does not require severe sterilization conditions (the same conditions as in the boiling process) as in the conventional example.
【図1】本発明調理装置の説明図FIG. 1 is an explanatory view of a cooking device of the present invention.
【図2】同、要部拡大断面図FIG. 2 is an enlarged sectional view of a main part of the same.
1 密閉加圧釜 2 開閉蓋 3 ゲージ 4 プラスチック トレー 5 上部循環用入口部 6 下部循環用出口部 7 分散用邪魔板 8 目皿板 9 シャワーパイプ 10 洗浄水入口 11 渦防止用の邪魔板 12 循環系路 13 ポンプ 14 熱交換器 15 系路 16 系路 17 調味液タンク 18 ポンプ 19 熱交換器 DESCRIPTION OF SYMBOLS 1 Closed pressure cooker 2 Opening / closing lid 3 Gauge 4 Plastic tray 5 Upper circulation inlet part 6 Lower circulation outlet part 7 Dispersion baffle plate 8 Plate plate 9 Shower pipe 10 Wash water inlet 11 Baffle plate for vortex prevention 12 Circulation system Route 13 Pump 14 Heat exchanger 15 Route 16 Route 17 Seasoning liquid tank 18 Pump 19 Heat exchanger
Claims (2)
トレーへ整列セットし、このプラスチック トレーを積
重ねて複数段としてゲージへセットして、密閉加圧釜へ
装填する装填工程と、密閉加圧釜内に所定量の水を供給
し、上方から下方へ流れるよう循環させ、釜内を加圧
(約3KG)するようエアー圧調をして、循環液を90
℃まで昇温してゆで(達温後約7分)、加圧排水するゆ
で工程と、釜内をエアー圧調をかけたまま、調味液タン
クから冷却された調味液を供給し、上方から下方へ流れ
るよう循環させ、循環液が15℃に到達するまで冷却
し、終了後釜内圧力を大気圧へ戻す冷却工程と、釜内を
真空排気して、40torr(飽和温度34℃)まで下
げるよう真空調整をし、調味液を循環させながら15℃
約30分連続循環して浸漬させ、終了後釜内を大気圧へ
戻し、調味液を回収する浸漬工程と、釜内へ所定量の水
を供給し、循環して卵を洗浄した後排水し、次いでシャ
ワーパイプから一定量の水をスプレーして缶壁を水洗
し、この卵の洗浄と缶壁の洗浄とを交互に繰返す表面洗
浄工程と、釜内を1KGにエアー圧調し、所定量の水を
供給し、循環しながら90℃まで昇温し、一旦排水後再
度水を張り80℃まで昇温して表面殺菌し、加圧排水し
た後大気圧へ徐々に戻す殺菌工程と、釜からゲージを取
出し、卵の表面を乾燥する表面乾燥工程と、から成るこ
とを特徴とする殻付き卵の調理方法。1. Raw and sorted eggs are washed with plastic
The plastic trays are aligned and set on a tray, and the plastic trays are stacked and set on a gauge as a plurality of stages, and then loaded into a sealed pressure cooker, and a predetermined amount of water is supplied into the closed pressure cooker so that it flows downward from above. Circulate and adjust the air pressure to pressurize the inside of the kettle (about 3KG).
℃ to boil (approximately 7 minutes after reaching the temperature), boil the process of pressurized drainage, and supply the cooled seasoning liquid from the seasoning liquid tank while the air pressure is adjusted in the pot, and from above Circulating so as to flow downward, cooling until the circulating liquid reaches 15 ° C, and after completion, a cooling step of returning the pressure in the kettle to the atmospheric pressure, and evacuating the kettle to lower the pressure to 40 torr (saturation temperature 34 ° C). 15 ° C while adjusting the vacuum and circulating the seasoning liquid
Continuously circulate for about 30 minutes and immerse. After the completion, return the inside of the kettle to atmospheric pressure, recover the seasoning liquid, supply a predetermined amount of water into the pot, circulate and wash the eggs, then drain, Next, a predetermined amount of water is sprayed from a shower pipe to wash the can wall, and the washing of the eggs and the washing of the can wall are alternately repeated. A sterilization process in which water is supplied and the temperature is raised to 90 ° C. while circulating, and once drained, water is applied again, the temperature is raised to 80 ° C., and the surface is sterilized. A method for drying a surface of an egg by removing a gauge and drying the surface of the egg.
をセットし、このプラスチック トレーを複数段に積層
したゲージを釜中に装填し、釜の上部に開閉蓋を備える
と共に循環用入口部を設け、下部に循環用出口部を設け
た密閉加圧釜と、釜内の前記上端部の循環用入口部下方
に設けた循環液の衝突分散用の邪魔板と、この邪魔板の
下方で均一分散用の孔を有する目皿板と、釜内の底部に
はトレーを積層して装填したゲージを支持するよう設け
た支持座と、前記循環用出口部の内方で循環液の渦防止
用として取付けた邪魔板と、前記循環用入口部と循環用
出口部とを連結し、ポンプ及び熱交換器を設けた循環路
と、釜内の上部の洗浄水入口からシャワーを密閉加圧釜
の内壁に沿って噴射流下させるシャワーパイプと、前記
洗浄水入口と連結され、洗浄水の供給、真空排気、エア
ー加圧、排気の系路と、前記循環路と連結される系路に
ポンプと熱交換器を備えた調味液タンクと、から成るこ
とを特徴とする殻付き卵の調理装置。2. A plurality of eggs with shells are set on a plastic tray, a gauge in which the plastic trays are stacked in a plurality of stages is loaded into a kettle, an opening / closing lid is provided on an upper portion of the kettle, and a circulation inlet portion is provided. A closed pressure cooker provided with a circulation outlet at the bottom, a baffle for collision dispersion of circulating liquid provided below the circulation inlet at the upper end of the boiler, and a uniform dispersion below the baffle. A perforated plate having holes, a support seat provided at the bottom of the kettle to support a gauge loaded with a stack of trays, and a circulating fluid vortex preventer were mounted inside the circulation outlet. A baffle plate, connecting the circulation inlet portion and the circulation outlet portion, a circulation path provided with a pump and a heat exchanger, and a shower from a washing water inlet at an upper portion in the kettle, along the inner wall of the sealed pressure kettle. A shower pipe to be jetted down and connected to the washing water inlet; A shell characterized by comprising a washing water supply, vacuum exhaust, air pressurization, exhaust system, and a seasoning liquid tank provided with a pump and a heat exchanger in a system connected to the circulation path. Egg cooking equipment.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8080137A JP2834706B2 (en) | 1996-04-02 | 1996-04-02 | Cooking method and cooking device for shell eggs |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8080137A JP2834706B2 (en) | 1996-04-02 | 1996-04-02 | Cooking method and cooking device for shell eggs |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH09271359A true JPH09271359A (en) | 1997-10-21 |
JP2834706B2 JP2834706B2 (en) | 1998-12-14 |
Family
ID=13709874
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8080137A Expired - Fee Related JP2834706B2 (en) | 1996-04-02 | 1996-04-02 | Cooking method and cooking device for shell eggs |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2834706B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100433165B1 (en) * | 2000-10-10 | 2004-05-27 | 엔앤비텍 주식회사 | Processed egg, process of preparing the same, and an apparatus used for preparing the same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101928165B1 (en) * | 2017-02-14 | 2018-12-11 | 홍승숙 | Method and apparatus for manufacturing processed eggs |
-
1996
- 1996-04-02 JP JP8080137A patent/JP2834706B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100433165B1 (en) * | 2000-10-10 | 2004-05-27 | 엔앤비텍 주식회사 | Processed egg, process of preparing the same, and an apparatus used for preparing the same |
Also Published As
Publication number | Publication date |
---|---|
JP2834706B2 (en) | 1998-12-14 |
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