JPH057992B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing egg wine, and particularly to a method and apparatus suitable for industrially producing high-quality egg wine.

(Prior Art) A method of producing egg wine by adding eggs to heated Japanese sake and stirring thoroughly has been widely used as a method for producing egg wine, especially as a folk medicine for colds.

However, this manufacturing method was carried out manually in each household, and the manufacturing conditions, such as the temperature of the sake and the ratio of sake to eggs, relied entirely on intuition, and the manufacturing method was not established.

In recent years, beverages including alcoholic beverages have become instant,
While the production of egg liquor in each household gradually ceased, hotels and
There is a growing demand for commercially available tamagoshu, with both men and women wanting to drink it at restaurants, grocery stores, etc.

(Object of the Invention) In view of the above circumstances, the present invention aims to provide a manufacturing method and apparatus for producing egg liquor with excellent preservability, which is suitable not only for beverages but also for general cooking. It is.

(Structure of the Invention) The method for producing egg sake of the present invention involves mixing broken eggs and sugars at a ratio of about 4:1, stirring, adding about 3.6 times as much sake to the broken eggs, and stirring again while stirring. ~68℃
By heating the egg at a rate of 2 to 3 degrees Celsius per minute until the temperature rises, and then removing the vitelline membrane and embryo, no aggregation of the egg occurs, and the ultrafine particulate egg is stably suspended in the sake. The purpose is to obtain egg wine that maintains its original state. Other additives may be added depending on the purpose of use.

1 of the manufacturing equipment for carrying out the above manufacturing method
An example is shown in the drawings.

The manufacturing equipment includes hot water supply section A, stirring section B, and filtration section C.
It consists of

The hot water supply section A is composed of a hot water tank 1, a water supply pipe 2 for supplying water to the tank, a heating water supply pipe 3, a steam jet pipe 4 at its tip, a thermometer 5, and a hot water valve 6.

The stirring part B includes a stirring tank 7, surrounding the tank 7,
It is comprised of a hot water canister 8 that heats the tank 7 by filling it with hot water, a stirring blade 9 that rotates within the tank 7, and an outflow valve 10. Note that 8a is a thermometer.

The filtration section C has a vibro separator 11, and a diaphragm 13 that is vibrated and driven by a vibration motor 12.
A vibration spring 14 disposed near and along the periphery of the diaphragm 13, and a vibration spring 15 disposed on the vibration spring 14.
It consists of a filter plate 15 made of mesh-like wire mesh and a funnel 16 provided at the bottom of the filter plate 15. 17 is a delivery pipe for filtered egg wine.

Egg wine is produced using the above-mentioned production apparatus in the following manner.

Fresh eggs, the raw material, are sorted in a specific gravity measuring tank, thoroughly washed through a washing machine, and the grains are removed to obtain broken eggs. Broken eggs and sugar are put into a stirring tank 7 at a ratio of 4:1 and stirred by a stirring blade 9. At this time, the stirring tank 7 is kept at a constant temperature, for example, 40° C., by the hot water in the hot water canister 8. In order to keep this temperature constant, the operator opens and closes the hot water valve 6 while checking the thermometer 8a, and
The amount of hot water supplied from the machine is adjusted, but of course it can be easily automated.

When the egg yolk and egg white are sufficiently mixed by stirring and foam is floating on the surface, add about 3.6 times the volume of Japanese sake to the broken egg and stir until the foam disappears.

Next, the temperature of this egg liquor is raised to approximately 67°C at a rate of 3°C per minute, and the temperature is increased through the outflow valve 1 at the bottom of the stirring tank 7.
0 is set to "open" and sent to the filtration section C.

A broken egg contains the vitelline membrane and embryo in addition to the yolk and albumen, and as the egg wine is filtered by the vibrating filter plate 15 by the vibrating plate 13, the vitelline membrane and the embryo remain on the filter plate 15 and are removed. be done. The filtered egg wine is sent to the filling chamber from the delivery pipe 17, while the removed vitelline membrane and embryo gather at one end of the filter plate 15 and are discarded.

(Effects of the Invention) Since the present invention has the above configuration, it has the following remarkable effects.

After thoroughly mixing the broken eggs with sake, the temperature was slowly raised to approximately 62-68℃ by indirect heating.
The egg protein does not aggregate, and the ultrafine particulate eggs are stably suspended in sake without sedimentation or rising coagulation, and can be stored for about 15 days at room temperature, or for 40 days even in a home refrigerator when refrigerated. Excellent shelf life can be obtained with almost no change in taste.

Because it has excellent preservability, it can not only be stored and consumed at all times, but also easily used as a cocktail base, seasoning, and dressing material. In addition, by freezing it directly in the freezer, it can be used in a wider range of applications than ever before, such as as a delicious shearbet or as an additive to bread and cake batter.

The production equipment has a structure in which the stirring tank is indirectly heated by hot water supplied from the hot water supply section, which not only heats the tank uniformly but also allows for delicate temperature control, allowing the temperature to rise just below the freezing temperature of the egg yolk. can be heated.

Since the egg is filtered after mixing the broken egg and sake, the vitelline membrane and embryo can be easily removed, and the quality of the egg sake can be improved.

[Brief explanation of the drawing]

The drawing is a schematic diagram of an apparatus for carrying out the method for producing egg wine according to the present invention. 1: Hot water tank, 2: Water supply pipe, 3: Steam pipe, 4: Spout pipe, 5: Thermometer, 6: Hot water valve, 7: Stirring tank, 8: Hot water mantle, 9: Stirring blade, 10: Outflow valve , 11: Vibro separator,
12: vibration motor, 13: vibration plate, 14: vibration spring, 15: filter plate, 16: funnel, 17: delivery pipe, A: hot water supply section, B: stirring section, C: filtration section.

Claims (1)

[Claims] 1. After mixing and stirring the broken eggs and sugars at a ratio of about 4:1, alcohol in an amount of about 3.6 times the volume of the broken eggs is mixed and stirred until the temperature reaches about 62 to 68°C. A method for producing egg wine, which comprises heating the egg at a rate of 2 to 3° C. per minute, and then removing the vitelline membrane and embryo. 2 The mixed liquid of broken eggs and sake to which sugars have been added is heated and stirred in a stirring tank that has a hot water canister to which hot water is supplied from a hot water supply section on the outside and a stirring blade inside. The method for producing egg wine according to claim 1, wherein the egg wine is taken out while being filtered by passing through a vibrating filter plate.