JPH10136943A - Production of boiled egg with salty taste and boiled egg with color - Google Patents
Production of boiled egg with salty taste and boiled egg with colorInfo
- Publication number
- JPH10136943A JPH10136943A JP8309980A JP30998096A JPH10136943A JP H10136943 A JPH10136943 A JP H10136943A JP 8309980 A JP8309980 A JP 8309980A JP 30998096 A JP30998096 A JP 30998096A JP H10136943 A JPH10136943 A JP H10136943A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- vacuum
- eggs
- impregnation
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は塩味付ゆで卵および色付
ゆで卵の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salted boiled egg and a method for producing a colored boiled egg.
【０００２】[0002]
【従来の技術】水に食塩を入れた塩水に生卵を漬けて７
〜８時間の加熱を行うことで塩味付ゆで卵を製造した
り、塩水に生卵を漬けた状態で真空化と常圧へ戻す工程
を繰り返して卵に塩分を含浸させ、その後に卵を茹でる
ことで塩味付ゆで卵を製造することが行われている。し
かし、上記の塩味付ゆで卵の製造方法はあまりにも時間
がかかりすぎるという問題があり、また、塩水で卵を茹
でる場合、卵を茹でる釜は塩水を加熱して濃縮すること
になるので寿命が短くなるという問題もあった。2. Description of the Related Art Raw eggs are immersed in salt water containing salt in water.
Making salted boiled eggs by heating for ~ 8 hours, or repeating the process of evacuating and returning to normal pressure while immersing raw eggs in salt water to impregnate the eggs with salt and then boil the eggs It is common to produce boiled eggs with salt. However, the above-mentioned method for producing salted boiled eggs has a problem that it takes too much time.In addition, when boiling eggs with salt water, the pot in which the eggs are boiled heats the salt water to concentrate, so the life span is long. There was also the problem of becoming shorter.
【０００３】[0003]
【発明が解決しようとする課題】本発明が解決しようと
する課題は、塩味や色付のゆで卵を短時間で製造するこ
とができ、製造装置の寿命が短くなることを防止するこ
とのできる塩味付ゆで卵および色付ゆで卵の製造方法を
提供することにある。The problem to be solved by the present invention is that a salty or colored boiled egg can be manufactured in a short time and the life of the manufacturing apparatus can be prevented from being shortened. It is an object of the present invention to provide a method for producing salted boiled eggs and colored boiled eggs.
【０００４】[0004]
【課題を解決するための手段】真空発生装置が接続され
た密閉可能な含浸容器の中に塩水を溜め、該塩水内に生
卵を漬けておき、真空発生装置を作動することで含浸容
器内を一旦真空化し、続いて含浸容器内を常圧に戻す工
程を繰り返すことによって卵の内部に塩分を含浸させる
際、真空化時の真空度を、最初の真空化時よりも最後の
真空化時の方がより高真空となるように真空発生装置の
作動を行うことで塩分の含浸を速め、含浸後の卵を蒸気
で蒸すことで塩味付ゆで卵を製造する。Means for Solving the Problems Salt water is stored in a sealable impregnating container to which a vacuum generator is connected, raw eggs are immersed in the salt water, and the vacuum generator is actuated. Is evacuated once, and then the process of returning the inside of the impregnation container to normal pressure is repeated, so that the inside of the egg is impregnated with salt. The impregnation of the salt is accelerated by operating the vacuum generator so that the vacuum becomes higher than that of the egg, and the impregnated eggs are steamed to produce salted boiled eggs.
【０００５】[0005]
【発明の実施の形態】本発明の一実施例を図面を用いて
説明する。図１は卵に含浸させるための装置の構成、図
２は含浸させた卵を加熱するための装置の構成を示して
いる。密閉可能である含浸容器１は、真空ライン２が接
続されており、真空ライン２の他端は真空発生装置３に
接続されている。含浸容器１内には塩水４を溜めること
ができるようになっており、枠５に収容した卵６を含浸
容器１内の塩水４に漬ける構成である。また、卵６を加
熱するための蒸し容器８は蒸気供給ライン７が接続され
ており、含浸の終えた卵６を枠５ごと蒸し容器８内へ収
容し、蒸し容器８内で蒸すことができるようになってい
る。DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows the configuration of a device for impregnating eggs, and FIG. 2 shows the configuration of a device for heating the impregnated eggs. A vacuum line 2 is connected to the impregnable container 1 that can be sealed, and the other end of the vacuum line 2 is connected to a vacuum generator 3. The salt water 4 can be stored in the impregnation container 1, and the eggs 6 accommodated in the frame 5 are immersed in the salt water 4 in the impregnation container 1. A steam supply line 7 is connected to a steaming container 8 for heating the eggs 6, and the impregnated eggs 6 can be stored in the steaming container 8 together with the frame 6, and steamed in the steaming container 8. It has become.
【０００６】塩味付ゆで卵の製造方法について説明す
る。含浸容器１内に塩水４を溜め、枠５に収容した卵６
を塩水４に漬けておき、含浸容器１を密閉した状態で真
空発生装置３を作動させる。真空発生装置３を作動する
と、含浸容器１内の空気が真空ライン２を通って排出さ
れ、含浸容器１内は真空化される。真空発生装置３には
タイマー装置（図示せず）を設けておき、タイマー装置
には各回ごとの真空保持時間を設定しておく。真空保持
時間は、１回目の真空時では３分、２回目の真空時では
６分、３回目の真空時では９分と３分づつ増加させた時
間を設定しておき、所定時間が経過すると真空発生装置
３を停止させて含浸容器１内へ空気を導入し、含浸容器
１内を常圧に戻す。真空発生装置３の作動時間を長くす
るほど含浸容器１内の真空度は高くなるため、１回目の
真空時よりも２回目の真空時の方がより高真空、２回目
の真空時よりも３回目の真空時の方がさらに高真空とな
り、真空化と常圧に戻す工程を繰り返すごとに真空度が
上昇する。含浸容器１内の真空化と常圧に戻す工程を１
０回程度繰り返すと、卵６内に塩水４中の塩分が含浸さ
れ、卵６に塩味を付けることができ、従来の含浸方法に
比べて短時間で必要量の塩分を含浸させることができ
る。[0006] A method for producing salted boiled eggs will be described. Eggs 6 containing salt water 4 in impregnation vessel 1 and stored in frame 5
Is immersed in salt water 4, and the vacuum generator 3 is operated with the impregnation container 1 sealed. When the vacuum generator 3 is operated, the air in the impregnation vessel 1 is exhausted through the vacuum line 2, and the interior of the impregnation vessel 1 is evacuated. The vacuum generator 3 is provided with a timer device (not shown), and the timer device is set with a vacuum holding time for each time. The vacuum holding time is set to 3 minutes in the first vacuum, 6 minutes in the second vacuum, 9 minutes in the third vacuum, and 3 minutes in increments of 3 minutes. The vacuum generator 3 is stopped, air is introduced into the impregnation vessel 1, and the pressure inside the impregnation vessel 1 is returned to normal pressure. The longer the operation time of the vacuum generator 3, the higher the degree of vacuum in the impregnation vessel 1. Therefore, the second vacuum is higher than the first vacuum by 3 times than the second vacuum. The vacuum at the time of the second vacuum is higher, and the degree of vacuum increases each time the steps of vacuuming and returning to normal pressure are repeated. Steps of vacuuming and returning to normal pressure in the impregnation vessel 1
When the process is repeated about 0 times, the salt in the salt water 4 is impregnated into the egg 6, so that the egg 6 can be made salty, and the required amount of salt can be impregnated in a shorter time than the conventional impregnation method.
【０００７】真空化と常圧に戻すことを繰り返すことに
よって含浸されるのは、真空化時に卵６内の水分が取り
出され、常圧に戻した際に取り出された水分の代わりに
塩水が卵６内に入るためであるが、上記のように後の回
ほど真空度を上げていった場合に含浸速度が速まる理由
は現在のところ解明されていない。理由を想像するとす
れば、最初から高真空とした場合、最初の真空化時に卵
６内の水分が多く取り出され、取り出された分の塩水が
卵６内に入ると卵６内の周縁部に高濃度塩水の膜がで
き、膜がその後の含浸を妨害していたのが、徐々に真空
度を上げることで膜ができずその後の含浸が行われやす
くなったということと、時間を長くすることで卵６周縁
部の塩分が中心部へ向けて移動することができるように
なったというのではないかと考えられる。What is impregnated by repeating vacuuming and returning to normal pressure is that the water in the egg 6 is taken out during the vacuuming, and instead of the water taken out when the pressure is returned to normal pressure, the salt water is replaced with the egg. However, the reason why the impregnation rate is increased when the degree of vacuum is increased later as described above has not been elucidated at present. To imagine the reason, when a high vacuum is applied from the beginning, a large amount of water in the egg 6 is taken out during the first evacuation, and when the taken-out salt water enters the egg 6, it forms on the periphery of the egg 6 A high-concentration brine film was formed, and the film hindered subsequent impregnation.However, increasing the degree of vacuum gradually prevented the film from being formed, making subsequent impregnation easier and increasing the time. It is thought that the salt at the periphery of the egg 6 can now move toward the center.
【０００８】味付けの終わった卵６を茹でれば塩味付ゆ
で卵が完成するが、卵６を水に漬けて茹でると卵６内に
含浸させた塩分が水中に逃げ出し味が落ちるという問題
があり、高濃度の塩水で茹でるのでは釜の寿命が短いと
いう問題がそのまま残る。そのため、味付けの終わった
卵６は枠５ごと吊り上げ装置によって含浸容器１から取
り出し、台車で移動して蒸し容器８内に収容しておき、
蒸気供給ライン７を通して蒸し容器８へ蒸気を導入する
ことで卵６の加熱を行う。卵６を蒸気によって蒸すこと
で卵６は茹でた場合と同じようにゆで卵となるが、卵６
内の塩分が水中に逃げ出すことはないので味が落ちるこ
とはなく、高濃度の塩水を加熱することがないので、装
置の寿命が短くなることもなく塩味付ゆで卵を製造する
ことができる。[0008] If the seasoned egg 6 is boiled, the salted boiled egg is completed. However, if the egg 6 is immersed in water and boiled, there is a problem that the salt impregnated in the egg 6 escapes into the water and the taste drops. However, the problem that the life of the kettle is short because boiling in high-concentration salt water remains. For this reason, the seasoned eggs 6 are taken out of the impregnating container 1 by the lifting device together with the frame 5, moved by a trolley and stored in the steaming container 8,
The eggs 6 are heated by introducing steam into the steaming vessel 8 through the steam supply line 7. By steaming the egg 6 with steam, the egg 6 becomes a boiled egg in the same manner as when it is boiled.
The salt does not escape into the water, so that the taste does not decrease, and the high concentration salt water is not heated. Therefore, the salted boiled egg can be manufactured without shortening the life of the apparatus.
【０００９】含浸容器に塩水の代わりに着色料を入れた
着色水を溜めておけき、着色料を卵６内に含浸させると
卵内に色を付けすることができ、含浸させた卵を蒸し容
器で蒸すことで色付ゆで卵を製造することができる。ま
た、塩水に着色料を入れたものを含浸容器に溜めておけ
ば塩味および色付ゆで卵とすることもできる。[0009] Instead of salt water, a colored water containing a coloring agent is stored in an impregnating container, and when the coloring agent is impregnated into the egg 6, the egg can be colored and the impregnated egg is steamed. Colored boiled eggs can be produced by steaming in a container. Alternatively, salted water containing a coloring agent may be stored in an impregnation container to obtain salty and colored boiled eggs.
【００１０】[0010]
【発明の効果】本発明を実施することで、従来よりも短
時間で塩味付ゆで卵や色付ゆで卵を製造することがで
き、塩水を濃縮することによる影響を無くすことができ
るので装置の寿命を従来よりも長くすることができる。According to the present invention, salted boiled eggs and colored boiled eggs can be manufactured in a shorter time than before, and the effect of concentrating salt water can be eliminated. The service life can be made longer than before.
【図１】 本発明の一実施例での含浸のための装置の構
成図FIG. 1 is a configuration diagram of an apparatus for impregnation in one embodiment of the present invention.
【図２】 本発明の一実施例での加熱のための装置の構
成図FIG. 2 is a configuration diagram of an apparatus for heating according to an embodiment of the present invention.
１ 含浸容器 ２ 真空ライン ３ 真空発生装置 ４ 塩水 ５ 枠 ６ 卵 ７ 蒸気供給ライン ８ 蒸し容器 DESCRIPTION OF SYMBOLS 1 Impregnation container 2 Vacuum line 3 Vacuum generator 4 Salt water 5 Frame 6 Egg 7 Steam supply line 8 Steaming container
Claims (4)
浸容器の中に塩水を溜め、該塩水内に生卵を漬けてお
き、真空発生装置を作動することで含浸容器内を一旦真
空化し、続いて含浸容器内を常圧に戻す工程を繰り返す
ことによって卵の内部に塩分を含浸させる際、最初の真
空化時の真空度よりも最後の真空化時の真空度の方がよ
り高真空となるように真空発生装置の作動を行うことで
塩分の含浸を速め、含浸後に卵を加熱することを特徴と
する塩味付ゆで卵の製造方法。Claims 1. A salt water is stored in a sealable impregnating container to which a vacuum generator is connected, raw eggs are immersed in the salt water, and the impregnation container is once evacuated by operating the vacuum generator. Then, when salt is impregnated inside the egg by repeating the process of returning the inside of the impregnation container to normal pressure, the degree of vacuum at the last vacuum is higher than that at the first vacuum. A method for producing salted boiled eggs, characterized in that the impregnation of the salt is accelerated by operating the vacuum generator so that the eggs are heated after the impregnation.
法において、卵の内部に塩分を含浸させる際、最初の真
空化時の真空保持時間よりも最後の真空化時の真空保持
時間の方がより長時間となるように真空発生装置の作動
を行うことで塩分の含浸を速め、含浸後に卵を加熱する
ことを特徴とする塩味付ゆで卵の製造方法。2. The method for producing a salted boiled egg according to claim 1, wherein, when the inside of the egg is impregnated with salt, the vacuum holding time during the last vacuuming is longer than the vacuum holding time during the first vacuuming. A method for producing a salted boiled egg, wherein the impregnation of the salt is accelerated by operating the vacuum generator so that the time is longer, and the egg is heated after the impregnation.
ゆで卵の製造方法において、含浸後の卵の加熱は、卵を
蒸気で蒸すことで行うことを特徴とする塩味付ゆで卵の
製造方法。3. The method for producing a salted boiled egg according to claim 1 or 2, wherein the heating of the impregnated egg is performed by steaming the egg with steam. Production method.
ゆで卵の製造方法において、含浸容器に溜める水を着色
料を入れた着色水とすることで、卵の内部に着色料を含
浸させることを特徴とする色付ゆで卵の製造方法。4. The method for producing a salted boiled egg according to claim 1 or 2, wherein the water stored in the impregnation container is colored water containing a colorant, so that the colorant is impregnated inside the egg. A method for producing a colored boiled egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8309980A JPH10136943A (en) | 1996-11-05 | 1996-11-05 | Production of boiled egg with salty taste and boiled egg with color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8309980A JPH10136943A (en) | 1996-11-05 | 1996-11-05 | Production of boiled egg with salty taste and boiled egg with color |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10136943A true JPH10136943A (en) | 1998-05-26 |
Family
ID=17999693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8309980A Pending JPH10136943A (en) | 1996-11-05 | 1996-11-05 | Production of boiled egg with salty taste and boiled egg with color |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10136943A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
| FR2807955A1 (en) * | 2000-04-25 | 2001-10-26 | Cirad | Preserving wood or vegetables, salting and/or dehydrating fish or meat, or dehydrating fruit or vegetables, comprises immersing and subjection to progressive depressurizing and/or repressurizing |
| KR20030072427A (en) * | 2002-03-04 | 2003-09-15 | 주식회사 코메츠 | Manufacturing method of colored quail eggs |
| KR20030092173A (en) * | 2002-05-27 | 2003-12-06 | 이경석 | Processed egg, process of preparing same, and an apparatus used for preparing same |
| 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 |
| CN102578518A (en) * | 2011-01-13 | 2012-07-18 | 株式会社普荣建德日本 | Method for flavoring seasoning liquid, beverage and food as well as flavored food |
| EP2484229A1 (en) | 2011-02-07 | 2012-08-08 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
-
1996
- 1996-11-05 JP JP8309980A patent/JPH10136943A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2807955A1 (en) * | 2000-04-25 | 2001-10-26 | Cirad | Preserving wood or vegetables, salting and/or dehydrating fish or meat, or dehydrating fruit or vegetables, comprises immersing and subjection to progressive depressurizing and/or repressurizing |
| 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 |
| KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
| KR20030072427A (en) * | 2002-03-04 | 2003-09-15 | 주식회사 코메츠 | Manufacturing method of colored quail eggs |
| KR20030092173A (en) * | 2002-05-27 | 2003-12-06 | 이경석 | Processed egg, process of preparing same, and an apparatus used for preparing same |
| CN102578518A (en) * | 2011-01-13 | 2012-07-18 | 株式会社普荣建德日本 | Method for flavoring seasoning liquid, beverage and food as well as flavored food |
| EP2484229A1 (en) | 2011-02-07 | 2012-08-08 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
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