JPH0227962A - Production of boiled egg with reversed egg white with yolk and rotary egg boiler - Google Patents

Abstract

PURPOSE:To produce a boiled egg with reversed egg yolk and white by boring a small hole in a raw egg, discharging egg white, rocking the egg shell to break the egg yolk, heating the egg yolk in a specific rotary egg boiler, injecting the egg white thereinto, heating and solidifying the egg white. CONSTITUTION:For example, egg white is discharged from a small hole (12b) of all eggshell 10, which is then supported on an egg holding cylinder 22 in a rotary egg boiler. The rotary egg boiler is subsequently arranged in hot water in a vessel 24 so as to dip almost half of the eggshell 10 and suitably heated to adhere and solidify the egg yolk on the inner surface of the eggshell 10, which is then taken out to fill up egg white using an injector 14. The filled eggshell 10 is subsequently inserted into a hot water boiler 30 having a handle 28 projected from a perforated vessel 24 so as to direct the small hole (12b) at the lower end of the eggshell 10 to the top surface. The eggshell is then suitably heated to solidify the egg white and produce a boiled egg with reversed egg white and yolk. Steps for injecting the egg white and white and boiling are alternately repeated to produce a boiled egg having multilayered egg yolk and white.

Description

DETAILED DESCRIPTION OF THE INVENTION Object of the Invention (1) Field of Industrial Application The present invention relates to a method for producing boiled eggs with white and yolk inversion, and a rotary egg boiler for producing boiled eggs.

(2) Conventional technology Boiling raw eggs Boiled eggs are solidified with the egg white surrounding the center yolk, and when cut, a circular yolk appears on the white, making it difficult to cook. It is often used as a side dish in boxed lunches. However, there is no boiled egg that reverses the white and yellow flavors and has white in the yellow.

(3) Problems to be solved by the invention However, it is generally believed that boiled eggs have a circular yellow tinge within the white. There are also some that are colored blue.

Even now, cooks are adding irregularities to the cutting surface to prepare new foods.

The present invention was made in view of the conventional boiled eggs mentioned above, and its purpose is to reverse the whiteness and yellowness of boiled eggs,
Alternatively, to provide a method for producing boiled eggs with inverted white and yellow tastes and a rotary egg boiler in which white and yellow tastes are arranged alternately in multiple layers to further enhance the taste of the eater. be.

■ Structure of the Invention (1) Means for Solving the Problems In order to achieve the above object, the present invention involves forming small holes in the upper and lower end surfaces of a raw egg, and injecting air into the small holes at the upper end of the egg white. The first step is to release the egg white from the small hole at the lower end, and after the egg white is released, the egg shell is shaken to break the yolk, and then the egg yolk is placed in hot water while supporting the egg shell in a rotating egg boiler and rotating it. a second step of heating and solidifying the egg yolk to adhere to the inner surface of the eggshell; a third step of injecting the egg white into the eggshell with the egg yolk adhered and solidified to the inner surface; and inserting the egg into which the egg white has been injected into a water bath with a handle. , and a fourth step of solidifying the egg white while heating it with hot water constitute the first method for producing a white-tasting, yellow-tasting inverted boiled egg.

In addition, the first step is to make small holes in the upper and lower end surfaces of the raw egg, to release the albumen from the small hole in the lower end while injecting air into the small hole in the upper end, and then to release the egg yolk. A second step in which the egg yolk is injected into the released eggshell, and the egg yolk injected with the egg yolk is supported in a rotating egg boiler and rotated while heating the egg yolk with hot water to solidify the egg yolk to adhere to the inner surface of the egg shell; A third step of injecting egg white into the eggshell with the egg yolk adhered and solidified on the inner surface, and supporting and rotating the eggshell into which the egg white has been injected in a rotary egg boiler to adhere and solidify the egg white on the inner surface of the egg yolk.
and a method for producing a second white and yolk-inverted boiled egg, in which the second step and the third step are alternately repeated to solidify the egg yolk and the egg white as multiple layers within the eggshell. Good too.

An egg holding cylinder with a receiving plate fixed to the upper end and a presser plate detachably attached to the other end, and a rectangular rotating shaft that is rotatably supported at the lower front and rear positions so as to rotate in the same direction. A first rotary egg boiler is provided with a frame body in which a plurality of rollers supporting an egg holding cylinder are fixed to the front and rear rotating shaft.

In addition, a receiving plate is fitted to one end of the interior and biased by an elastic spring, and a holding plate is connected to a cap screwed to the open end by an elastic spring and fitted to the inner surface near the open end. a frame body provided with a left-right groove type bearing at an upper end for receiving a left-right rotation shaft protruding from the outer surface of one end of the perforated cylinder and the outer surface of the cap, and for rotating the perforated cylinder; The second rotary egg boiler may be configured to include an interlocking drive mechanism installed on the frame so as to be interlocked with either of the left and right rotation shafts.

(2) Effect In the first method for producing boiled eggs with white and yolk inversion, small holes are made at the upper and lower ends of the raw egg, and air is injected through the small holes at the upper end to release the egg white. After shaking the egg yolk left inside to break the membrane, the egg shell is inserted into a rotating egg boiler, and the egg yolk adheres to the inner surface of the egg shell and hardens while rotating the egg shell in the hot water.

Next, pour the egg white fully into the eggshell with the egg yolk adhered to the inside and solidified, then insert the eggshell into a hot water bath with a handle, heat the egg white with hot water and solidify it, and add the yellow to the outer periphery of the white in the center. The taste forms a solidified boiled rabbit. In this case, the expansion of the fully injected egg white prevents the eggshell from breaking.
Use a water boiler with a handle to release some of the egg whites through the hole on the top.

In the method for producing boiled eggs with a second white taste and yolk reversal, small holes are made at the upper and lower ends of the raw egg, and air is injected through the small holes at the upper end to release the egg white. The yolk membrane is broken by shaking, and the yolk is then released.

Next, inject an appropriate amount of egg yolk into the eggshell, support the eggshell in a rotating egg boiler, and while rotating the eggshell, allow the yolk to adhere to the inner surface of the eggshell and solidify it.Next, inject the egg white into the inner surface of the adhered and solidified egg yolk. Then, while rotating in the same manner using a rotating water bath, the egg whites are allowed to adhere and solidify.

This process is repeated alternately to form a boiled egg in which egg yolk and egg white are solidified into multiple layers.

In this case, since the egg whites and egg yolks are injected in small quantities, there is little expansion during solidification, and therefore a rotary egg boiler is used for both.

The first rotary egg boiler, which holds and rotates eggshells in an egg-holding cylinder with a support plate and a presser long plate, has an egg-holding cylinder mounted on a receiving roller on a front-rear rotating shaft of a frame. Although the rotating operation is somewhat unstable, it is easy to install and remove the eggshell into the egg holding cylinder.

The second rotary egg boiler, in which a perforated cylinder into which eggshells are inserted has a rotating shaft and rotates while being supported by a frame, holds and rotates the eggshells smoothly, but it is difficult to flow hot water into the perforated cylinder. \
There is a drawback: it is necessary to carefully remove the holes in the perforated cylinder.

(3) Embodiments Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

In the first white taste, yellow taste inverted boiled egg manufacturing method, the first
As shown in the figure, there are small holes 1 at the upper and lower ends of the eggshell 10 of the raw egg.
First, the small hole 2a and the small hole 12b are opened.

In this case, the diameter of the small hole 12a at the upper end is about 1 mm, and the diameter of the small hole 12b at the lower end is about 2 mm so that the egg white can be easily released.

Then, with the eggshell 10 tilted, the nozzle 16 of the air injector 14 is inserted into the small hole 12a at one end, and while air is injected, the egg white is discharged into the dish 18 from the small hole 12b at the lower end. be.

After releasing the egg white, the egg shell 10 is invited and shaken to break the yolk membrane remaining inside.

Next, for example, a first rotating egg boiler 20a as shown in FIG.
The eggshell 10 is supported in the egg holding cylinder 22, and the first rotary hot water bath 20a is placed so that about half of the eggshell is immersed in the hot water in the container 24, and the eggshell is placed in the hot water at about 85'C for about 5 minutes. The egg yolk is adhered to the inner surface of the egg shell 10 and solidified while rotating the egg shell 10.

Next, the eggshell IO is taken out from the first rotary egg boiler 20a, and the egg white discharged into the dish 18 is injected into the eggshell 10 while being inhaled using the air injector 14.

After fully injecting the egg white, the eggshell 10 is inserted into a water bath 30 with a handle, which has a handle 28 protruding from the porous container 26 as shown in FIG.
The injected egg white is solidified by mashing it in OC hot water for about 15 minutes and heating it. When the internal egg white solidifies, a portion of the expanded egg white bulges out through the large-diameter small hole 12b, thereby preventing the eggshell 10 from cracking. In the first white-yellow taste reversal boiled egg manufacturing method, as shown in FIG. It is formed.

Next, in the production of a second white-tasting, yellow-tasting boiled egg, a small hole 12a and a small hole 12b are drilled in the upper and lower ends of the eggshell 10 of the raw egg. Then, use the air injector 14 to open the small hole 1 at the upper end.
While injecting air from 2a, the egg white is first released into the dish 18 through the small hole 12b at the lower end, and then, after the remaining egg yolk membrane is broken, air is further injected to release the egg yolk into another dish.

After injecting an appropriate amount of the released egg yolk into the empty eggshell 10 using the air injector 14, for example, the egg yolk is supported on the egg holding cylinder 22 of the first rotary water boiler 20a as shown in FIG.
A first rotary water bath 20a is placed in the hot water in the container 24, and the egg yolk is adhered to the inner surface of the eggshell 10 and solidified while rotating the egg holding cylinder 22.

Next, take out the eggshell 1o from the egg holding cylinder 22, inject an appropriate amount of the released egg white into the eggshell 10 using the air injector 14, and boil it in hot water using the first rotary egg boiler 20a as before. to solidify the egg whites.

By repeating the steps of injecting the egg yolk and egg white and boiling in hot water alternately, a hardened boiled egg 36b with a multi-layered yolk 32 and white 34 as shown in the opening of FIG. 4 is formed.

The first rotating egg boiler 20a for solidifying egg yolks and egg whites within the egg shell 10 is as shown in FIGS. 2, 5, and 6.
The egg holding cylinder 22 is rotatably supported within a rectangular frame 38.

The egg holding cylinder 22 has a receiving plate 42 with a pad 4o attached to the center of the inner surface fixed at one end, and a pad 4o attached to the center of the inner surface.
A long presser plate 44 with a 0 attached thereto is removably engaged in a locking groove provided at the other end of the egg holding cylinder 22, so that the long presser plate 44 and the receiving plate 42 hold the eggshell 10. I am doing it.

The rectangular frame 38 has a longitudinal rotation shaft 46a at a lower longitudinal position.
, 46b, and the longitudinal rotation shaft 46a.

A plurality of receiving rollers 48 are fixed to 46b, and a first motor 50 and a longitudinal rotation shaft 46a are installed in the frame 38.

46b are linked by an interlocking mechanism 52 and rotated in the same direction.

After the eggshell 10 is held in the egg holding cylinder 22, it is placed on the receiving rollers 48 of the longitudinal rotation shafts 46a and 46b of the frame 38,
The first rotary egg boiler 20a is immersed in the hot water 54 in the container 22 to boil the eggs.

Next, in the first rotary water bath 20a, as shown in FIGS. 7 and 8, a porous cylinder 56 for holding the eggshell 10 therein is removably supported by a rectangular frame 58.

The perforated cylinder 56 has a receiving plate 62 biased by an elastic spring 60 inside the closed end thereof, and an elastic spring 6o is also provided on the inner surface of a cap 64 screwed to the opening at the other end of the perforated cylinder 56. and a presser plate 66 that is biased by.

The eggshell 1o is sandwiched between the receiving plate 62 and the pressing plate 66.

Left and right rotation shafts 68 and 68 are protruded from the center of the outer surface of one end of the porous cylinder 56 and the outer surface of the cap 64.

The left and right rotation shafts 68 and 68 of the porous cylinder 56 are pivotally supported by groove-shaped bearings 70 and 70 that are installed on the upper end of the rectangular frame 58 to face each other left and right, and rotate clockwise with the second motor 72 that is installed in the frame 58. The shaft 68 is linked with an interlocking mechanism 74.

A second rotary egg boiler 2°b is immersed in hot water 54 in a container 24, and while rotating a porous tube 56, the yellow and white flavors in the inner eggshell 10 are boiled.

,■ As described in detail of the invention, in the first method for producing boiled eggs with white taste and yellow taste reversal of the present invention, a boiled egg is formed in which the white taste is in the center and the yolk color is solidified around the periphery of the white taste. However, in the second method for producing boiled eggs with inverted white and yellow flavors, a boiled egg is formed in which white and yellow flavors are solidified into multiple layers alternating from the center.

Using the first rotary egg boiler 20a and the second rotary egg boiler 20b, it is extremely easy to form inverted boiled eggs, and it can be used not only in restaurants but also at home, with a different composition in which the yellow and white colors are reversed. Increases preference for boiled eggs, improves protein,
Expand the consumption of eggs, which are rich in fat and vitamins,
It can improve human health.

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram of releasing egg white from a raw egg in the method for producing boiled eggs with white and yolk inversion according to the present invention, Fig. 2 is a cross-sectional view of the first rotary egg boiler, and Fig. 3 is with a handle. An explanatory diagram showing how eggshells are boiled in a water boiler, FIG. 4 is a cross-sectional view of a boiled egg with white and yellow inversion, and FIG. 5 is a right side view of the first rotary egg boiler.
6 is a view taken along the line A--A in FIG. 2, FIG. 7 is a sectional view of the second rotary egg boiler, and FIG. 8 is a plan view thereof. 10 eggshells, 14 air injectors, 20a, 20b 1st, 2nd
Rotating egg boiler, 22 egg holding cylinder, 24 containers, 30 boiler with handle, 36 boiled eggs, 42 receiver plate, 44 presser long plate, 46a
, 46b front and rear rotating shaft, 48 receiving roller, 56 perforated tube, 62
Receiving plate, 66 presser plate, 7° groove type bearing ■ Case description Patent application No. 180036 of 1988 Name of the invention Method for manufacturing boiled eggs with white and yellow taste reversal, and a case involving a person correcting a rotary egg boiler connection of

Claims (1)

[Scope of Claims] 1. A first step of making small holes in the upper and lower end surfaces of the raw egg and releasing the albumen to the outside from the small hole at the lower end while injecting air into the small hole at the upper end, and releasing the albumen. a second step of shaking the eggshell to break the egg yolk, then supporting the eggshell in a rotary egg boiler and rotating it while heating the egg yolk with hot water to solidify it on the inner surface of the eggshell; A third step of injecting the egg white into the eggshell that has been solidified by adhering to the egg white, and a fourth step of inserting the eggshell into which the egg white has been injected into a water bath with a handle and solidifying the egg white while heating it with hot water. A unique method for producing boiled eggs with white and yellow inversion. 2. A first step in which small holes are made in the upper and lower end surfaces of the raw egg, and while air is injected into the upper hole, the albumen is released from the lower hole, and then the egg yolk is released. A second step in which the egg yolk is injected into the egg shell after the egg yolk has been released, and the egg yolk injected with the egg yolk is supported in a rotating egg yolk brewer and rotated while heating the egg yolk with hot water to solidify the egg yolk to adhere to the inner surface of the egg shell. A third step of injecting egg white into the eggshell with the egg yolk adhered and solidified on the inner surface, and supporting the eggshell injected with the egg white in a rotating egg boiler and rotating the egg white to adhere and solidify the egg white on the inner surface of the egg yolk. . A method for producing boiled eggs with inverted whitish and yolk tastes, characterized by repeating the second step and the third step alternately to solidify the egg yolk and the egg white as multiple layers within the eggshell. 3. An egg holding cylinder with a receiving plate fixed to one end and a presser plate detachably attached to the other end; 1. A rotary egg boiler, comprising: a rotating shaft; and a frame body on which a plurality of rollers supporting an egg holding cylinder are secured to the front-rear rotating shaft. 4 Comprising a receiving plate fitted to one end of the interior and biased by an elastic spring, and a presser plate linked by an elastic spring to a cap screwed to the open end and fitted to the inner surface near the open end. a frame body provided with a left-right groove type bearing at an upper end for receiving a left-right rotation shaft protruding from the outer surface of one end of the perforated cylinder and the outer surface of the cap, and for rotating the perforated cylinder; A rotary egg boiler characterized by comprising an interlocking drive mechanism installed in a frame so as to be linked to either the left or right rotation shaft.