JPH03277252A - Boiled egg, its preparation and container for boiled egg - Google Patents

Abstract

PURPOSE:To obtain a boiled egg filled in an easily handleable and producible narrow-mouthed expandable container by separating raw egg into yolk and egg white, pressing the yolk into a narrow-mouthed expandable container, solidifying the yolk, pressing egg white into the container and solidifying the egg while keeping the yolk at the center by external force. CONSTITUTION:Yolk separated from raw egg is optionally seasoned and filled in a preparatorily sterilized expandable container through a filling nozzle 4 until the container is expanded to a spherical form corresponding to the volume of the yolk. The yolk 5 is solidified in the state by heating with warm water, warm air or steam, freezing or addition of a neutralizing material. Egg white 6 is pressed into the container through the nozzle 4 in a state to surround the solidified yolk 5 and the container is expanded to a spherical form corresponding to the volume of an egg. The egg white 6 is solidified under application of vibration to the container 1 with a vibrator 7 and the narrow filling port 2 is closed with a rubber band, etc., to obtain the objective boiled egg.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a boiled egg solidified in a stretchable container, a method for producing the same, and a stretchable container for boiled eggs.

(Prior Technology) Traditionally, boiled eggs have been sold with their shells on at station kiosks, restaurants, supermarkets, and souvenir floors. , packaging accounts for a very large proportion of the product price.

In addition, recently flavored boiled eggs have been made, but it takes a considerable amount of time to season them while the eggs are still in the shell.

On the other hand, while sweets such as lamb chili placed in a stretchable container such as rubber are known, boiled eggs packed in a stretchable container are still unknown.

(Problems to be Solved by the Invention) Methods for storing boiled eggs in a stretchable container include a method in which raw eggs are boiled in advance, the shells are peeled, and the eggs are stored in a stretchable container;
One possible method is to break a raw egg and press it into a stretchable container to solidify it, but the former method is very time-consuming and
With the latter method, if you use a wide-mouthed elastic container, the mouth will be wrinkled when you close it with an elastic string, which makes it look unsightly. It was not possible to obtain boiled eggs in the form of mixed eggs and whites.

8814-1- An attempt is made to solve the problem of rabbits and to provide a boiled egg using a narrow stretchable container, a method for producing the same, and a stretchable container suitable for boiling eggs.

(Means for Solving the Problems) The present invention provides (1) a boiled egg obtained by storing raw yolks and E-meat in a thin elastic container and solidifying them; A method for producing boiled eggs, which involves first separating the yolks into a narrow-mouthed elastic container and solidifying them, then press-fitting the whites, and applying external force to solidify the yolks while holding them in the center. and (3) a stretchable container for silkworm eggs, characterized in that the vulcanizing agent of the latex stretchable bamboo container is stabilized.

(Function) Figures 1 and 2 are explanatory diagrams showing the process of producing boiled eggs of the present invention, and Figure 1 is a device that uses a vibrator to hold the yolk in the center when solidifying the white. Figure 2 shows a device that holds the yolk in the center using a fixing stick. In both figures, (a) shows a narrow elastic container, (b) shows the process of filling and solidifying the yolk, and (c) shows the process of further filling and solidifying the white. In the apparatus shown in Fig. 1, a narrow elastic container J made of rubber or the like is composed of a filling port 2 and a filling part 3, and the yolk separated from the raw egg is seasoned as necessary, and the filling nozzle The yolk 5 is filled into a stretchable container I which has been sterilized in advance, inflated into a spherical shape corresponding to the amount of yolk, and the yolk 5 is solidified by hot water, hot air, steam heating or freezing, mixing with a neutralizing agent, etc. Filling nozzle 4
The white 6 is press-fitted onto the solidified yolk 5 to inflate it into a spherical shape corresponding to the total volume, and the white 6 is solidified while applying vibration to the elastic container I using the vibrator 7. Then, the narrow filling port 2 is inserted. Close with a rubber band, aluminum band, etc.

By using a narrow-mouth stretchable container in this way, it is possible to solidify the yolk and the white while giving them a spherical shape corresponding to their respective volumes.

In the apparatus shown in FIG. 2, a fixing stick 8 is used instead of the vibrator shown in FIG. 1, and after the yolk 5 has solidified, the fixing stick 8 is inserted through the filling nozzle 4 as shown in (b). , the yolk 5 is pierced with the tip of the stain to support it, and then, as shown in (C), the white 6 is press-fitted around the yolk 5 and solidified. Thereafter, the fixing stick 8 and the filling nozzle are removed, and the narrow filling opening 2 of the elastic container 1 is closed with a rubber band or the like.

The obtained boiled eggs can be peeled off smoothly by poking the surface of the elastic container with a toothpick etc., using the tension of the container, and unlike conventional boiled eggs, there is no need to peel the shells, and the yolks are separated from the shells. You can also season the white meat as appropriate by taking it out separately.

The stretchable container that can be used in the present invention uses a latex raw material such as natural rubber, the size of the filling part is about one-third to one-fourth of the size of the egg, and the container is made by dipping, pouring, etc. It can be produced by a mold method, extrusion molding method, etc.

In particular, when using a rubber container, egg proteins adhere to the container due to the presence of a vulcanizing agent added to adjust the rubber elasticity, making it difficult for boiled eggs to have a smooth surface when removed from the elastic container. It is not possible to do so, and it looks bad as a food. Therefore, by stabilizing the vulcanizing agent of the rubber container in advance using caustic soda, sodium hypochlorite, etc., the above-mentioned adhesion can be prevented. The stabilization treatment is performed, for example, with an approximately 4% caustic soda solution at 40°C or higher,
After that, neutralization treatment and water washing treatment are performed.

Note that any material other than rubber can be used as long as it has elasticity.

Additionally, in order to increase the cohesive strength of the egg white, adding corn starch, Kataku I/Co, surfactant, etc. in advance will give you a hard boiled egg and will prevent the white from cracking when you break the elastic container. It can be prevented.

Furthermore, in the process of solidifying the white, the solidified yolk has a higher specific gravity than the liquid white, so the white solidifies while the yolk remains submerged, and the resulting boiled egg has an attractive appearance with the yolk visible at the bottom. It's bad. Therefore, while solidifying the whites, external forces such as vibration, rotation, pressure deformation, and inversion are applied to the stretchable container.
Either let the yolk settle near the center, or insert a fixing stick through the filling nozzle and use the tip of the stick to hold the yolk.1. - and 4. Izushi - (Effects of the Invention) By adopting the above structure, the present invention can provide boiled eggs in a narrow elastic container that is easy to handle and easy to manufacture. Since the yolk and white are separated and filled, seasoning is easy and the egg can be easily separated from the container, so the boiled egg that has been peeled from the container has the same smooth surface as conventional eggs.

[Brief explanation of the drawing]

FIGS. 1(a)-(c) and FIGS. 2(a)-(c) are diagrams for explaining the manufacturing process of the boiled egg in a stretchable container of the present invention. (α) (b) (C) Figure 7

Claims (3)

[Claims] (1) A boiled egg made by storing raw yolks and whites in a narrow-mouthed elastic container and solidifying them. (2) Separate raw eggs into yolks and whites, first press the yolk into a narrow-mouthed elastic container and let it solidify, then press the white and apply external force to hold the yolk in the center while solidifying. Characteristic boiled egg manufacturing method. (3) A stretchable container for boiling eggs, characterized in that the vulcanizing agent of the stretchable container made of latex is stabilized.