JPS60126062A - Cooking hard-boiled egg - Google Patents
Cooking hard-boiled eggInfo
- Publication number
- JPS60126062A JPS60126062A JP58235671A JP23567183A JPS60126062A JP S60126062 A JPS60126062 A JP S60126062A JP 58235671 A JP58235671 A JP 58235671A JP 23567183 A JP23567183 A JP 23567183A JP S60126062 A JPS60126062 A JP S60126062A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- eggs
- boiled
- salt
- boiled egg
- 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
【発明の詳細な説明】
く技術分野〉
本発明は、マイクロ波加熱によるゆで卵調理方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION Technical Field The present invention relates to a method for cooking boiled eggs using microwave heating.
〈従来技術〉
従来、ゆで卵はマイクロ波により破裂するため、電子レ
ンジでは加熱できないとされ、また、ゆで卵や目玉焼き
を再加熱すると、はじけることもあるため、電子レンジ
による加熱は禁止されていた。<Prior art> In the past, it was believed that boiled eggs could not be heated in a microwave oven because they would explode due to microwaves, and heating in a microwave oven was prohibited because boiled eggs or fried eggs could burst if reheated. .
これは、マイクロ波で直接部を加熱すると、卵黄が先に
加熱され内圧が上昇することにより生じるものであり、
水の中に卵を入れて加熱する場合もかなりの量の水を入
れなければ破裂現象が起こるので、通常ガス等を用いて
湯の中でゆで卵を作る方が時間的に短かくなり、電子レ
ンジを用いる利点はなかった。This occurs because when the microwave directly heats the egg yolk, the yolk is heated first and the internal pressure increases.
Even when you boil eggs in water, if you don't add a considerable amount of water, they will explode, so it usually takes less time to boil eggs in hot water using gas, etc. There was no advantage to using a microwave.
〈目的〉
本発明は、上述の点に鑑みてなされたものであり、ゆで
卵をマイクロ波加熱により短時間に調理することを目的
とするものである。<Objective> The present invention has been made in view of the above-mentioned points, and an object of the present invention is to cook boiled eggs in a short time by microwave heating.
く構成〉
本発明は、上述の目的を達成するために、所定濃度、所
定容量の食塩水の中に卵を入れてマイクロ波を照射する
ことによりゆで卵を調理することを特徴とするものであ
る。Structure> In order to achieve the above-mentioned object, the present invention is characterized in that boiled eggs are cooked by placing the eggs in a saline solution of a predetermined concentration and a predetermined volume and irradiating the eggs with microwaves. be.
〈実施例〉 以下、本発明の一実施例を図面に基づいて説明する。<Example> Hereinafter, one embodiment of the present invention will be described based on the drawings.
第１図は、ゆで卵調理に用いた容器１を示す断面図であ
り、卵１個２に対し水１００ｃｃ入る程度の大きさを有
しており、小径５２′、大径６ｏφ高さ１００朋の逆円
錐台形状をなしている。そして、上記容器１の水の中に
は約５ｒｒ（小さじ１杯）の食塩が含まれている。FIG. 1 is a cross-sectional view showing a container 1 used for cooking boiled eggs. It has a size that can hold 100 cc of water for one egg 2, and has a small diameter of 52' and a large diameter of 6 oφ and a height of 100 mm. It has an inverted truncated cone shape. The water in the container 1 contains about 5rr (1 teaspoon) of salt.
次に上記構成からなる容器Ｉを電子レンジ（図示せず）
の加熱室に収容し、マイクロ波加熱（出力５００Ｗ）を
実行すると、約６分３０秒経過すると、卵は黄味までき
れいに固壕ってゆで卵ができる。Next, the container I having the above structure is placed in a microwave oven (not shown).
When the eggs are placed in a heating chamber and subjected to microwave heating (output 500 W), after about 6 minutes and 30 seconds, the eggs are perfectly hard-boiled to the yolk, resulting in boiled eggs.
第２図は、横軸に卵の仕上り状態、縦軸に水１０１σの
中の塩の重量をとって塩水の濃度によるゆで卵の状態を
示すグラフである。また、第３図は、横軸に卵の個数、
縦軸に加熱時間をとったときの加熱時間特性を示すグラ
フであり、上記容器１に水１００ｃｃを入れさらに塩小
さじ１杯（約５ｇ）を入れた場合のデータを示している
。これによると、卵１個の場合で約６分３０秒、４個の
場合でも約１０分３０秒となり、水を沸騰させてつくる
通常のゆで卵１個では約１２程度度かかるのに比べ、か
なり短かい時間にゆで卵をつくることができる。このよ
うに塩水の中に卵を入れてマイクロ波を照射する場合、
塩分濃度が所定値以上になると、マイクロ波は塩水の中
を透過しに〈〈な）、卵はガス火による潜水でのゆで卵
をつくるのと略同じような状態となり卵の外側より固形
化が徐々にはじまり破裂しない状態にてゆで卵をつくる
ことができるのである。FIG. 2 is a graph showing the condition of boiled eggs depending on the concentration of salt water, with the horizontal axis representing the finished state of the egg and the vertical axis representing the weight of salt in water 101σ. In addition, in Figure 3, the horizontal axis is the number of eggs,
This is a graph showing heating time characteristics when heating time is plotted on the vertical axis, and data is shown when 100 cc of water is placed in the container 1 and 1 teaspoon (approximately 5 g) of salt is added. According to this, it takes about 6 minutes and 30 seconds for one egg, and about 10 minutes and 30 seconds for four eggs, compared to about 12 degrees for one normal boiled egg made by boiling water. You can make boiled eggs in a fairly short amount of time. When placing eggs in salt water and irradiating them with microwaves,
When the salt concentration exceeds a certain value, the microwaves penetrate through the salt water, and the egg becomes solid from the outside, almost the same as when boiling an egg by diving with a gas fire. It is possible to make boiled eggs in a state where the egg gradually begins to burst and does not burst.
そして、上記第２図に見られるように塩水の中に含まれ
る食塩の重量が増加するに従い、卵の黄味まで十分に固
まった状態のゆで卵ができる。As shown in FIG. 2 above, as the weight of the salt contained in the brine increases, boiled eggs with a sufficiently hardened yolk can be obtained.
〈効果〉 以上に説明したように、本発明は、所定濃度。<effect> As explained above, the present invention is directed to a predetermined concentration.
所定容量の食塩水の中に卵を入れてマイクロ波を照射す
τことにより、短時間にゆで卵をつくることができると
ともに、食塩の重量を少し増加して半熟状態のゆで卵も
つくることができ、きわめて実用性の高いゆで卵調理方
法を提供することができる。By placing eggs in a predetermined volume of salt water and irradiating them with microwaves, it is possible to make boiled eggs in a short time, and it is also possible to make half-boiled eggs by slightly increasing the weight of salt. Therefore, it is possible to provide an extremely practical boiled egg cooking method.
第１図は、本発明に用いられるゆで卵調理用の容器の断
面図、第２図は、塩水の濃度によるゆでｌ・・容器、２
・・・卵。
代理人 弁理士 福 士 愛 彦（他２名）第１ 図
第 ２ 図
第３ 図Fig. 1 is a sectional view of a container for cooking boiled eggs used in the present invention, and Fig. 2 is a sectional view of a container for cooking boiled eggs according to the concentration of salt water.
···egg. Agent Patent Attorney Aihiko Fukushi (and 2 others) Figure 1 Figure 2 Figure 3
Claims (1)
クロ波を照射することによりゆで卵をつくることを特徴
とするゆで卵調理方法1. A boiled egg cooking method characterized by preparing boiled eggs by placing eggs in saline solution of a predetermined concentration and predetermined volume and irradiating the eggs with microwaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58235671A JPS60126062A (en) | 1983-12-13 | 1983-12-13 | Cooking hard-boiled egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58235671A JPS60126062A (en) | 1983-12-13 | 1983-12-13 | Cooking hard-boiled egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS60126062A true JPS60126062A (en) | 1985-07-05 |
Family
ID=16989470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58235671A Pending JPS60126062A (en) | 1983-12-13 | 1983-12-13 | Cooking hard-boiled egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60126062A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6185171A (en) * | 1984-10-03 | 1986-04-30 | Asahi Etsugaa Kk | Preparation of boiled egg |
| JPH01281059A (en) * | 1988-05-04 | 1989-11-13 | Etsuko Tomita | Method for preparing deformed boiled egg in microwave oven |
| WO2011108922A1 (en) | 2010-03-02 | 2011-09-09 | Newtricious B.V. | Method and apparatus for cooking an egg, and egg adapted for cooking using microwave radiation |
| WO2012002814A1 (en) | 2010-07-02 | 2012-01-05 | Newtricious B.V. | Apparatus for cooking an egg using microwave radiation |
-
1983
- 1983-12-13 JP JP58235671A patent/JPS60126062A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6185171A (en) * | 1984-10-03 | 1986-04-30 | Asahi Etsugaa Kk | Preparation of boiled egg |
| JPH01281059A (en) * | 1988-05-04 | 1989-11-13 | Etsuko Tomita | Method for preparing deformed boiled egg in microwave oven |
| JPH0544261B2 (en) * | 1988-05-04 | 1993-07-05 | Etsuko Tomita | |
| WO2011108922A1 (en) | 2010-03-02 | 2011-09-09 | Newtricious B.V. | Method and apparatus for cooking an egg, and egg adapted for cooking using microwave radiation |
| WO2012002814A1 (en) | 2010-07-02 | 2012-01-05 | Newtricious B.V. | Apparatus for cooking an egg using microwave radiation |
| US9108788B2 (en) | 2010-07-02 | 2015-08-18 | Newtricious B.V. | Apparatus for cooking an egg using microwave radiation |
| US10045554B2 (en) | 2010-07-02 | 2018-08-14 | Newtricious B.V. | Apparatus for cooking an egg using microwave radiation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2179595A1 (en) | Method of reducing salmonella in shell eggs | |
| US9003959B2 (en) | Apparatus for facilitating preparation of eggs | |
| JPS60126062A (en) | Cooking hard-boiled egg | |
| CA1107562A (en) | Method of preparing shaped rice food | |
| JPS5529917A (en) | Fried food for snack | |
| JPS5739758A (en) | Turtle dish keeping its original shape | |
| JPH0544261B2 (en) | ||
| SU1050642A1 (en) | Method of heat treatment of food products | |
| JPS6151858B2 (en) | ||
| JPS59169470A (en) | Production of colored and odorized egg | |
| JPS5763059A (en) | Method and apparatus for food processing | |
| CN110140933A (en) | A kind of chafing dish pot-stewed fowl food preparation methods | |
| JPH0650973B2 (en) | Manufacturing method of pottery | |
| JPH11225708A (en) | Production of processed food using egg of birds as main raw material | |
| JPS5813368A (en) | Preparation of seasoned dried meat | |
| JP2001000327A (en) | Egg container for microwave-oven boiled egg and method of preparing microwave-oven boiled egg | |
| JPS6379578A (en) | Seasoning of boiled egg | |
| JPS6339562A (en) | Preparation of roasted egg | |
| JPH07274904A (en) | Production of seasoned boiled egg | |
| JPS56109572A (en) | Preparation of seasoned boiled egg with eggshell | |
| JPH01300867A (en) | Preparation of instant soybean | |
| JPH01168263A (en) | Preparation of dried animal meat having coating | |
| JPS5645177A (en) | Production of pilaf ingredient | |
| KR19980033574A (en) | Manufacturing method of rice porridge containing shellfish | |
| JPS572663A (en) | Preparation of egg cooked in form of bean curd |