JPH08478A - Cup for separating yolk and egg white in egg breaking machine - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a yolk egg white separation cup that can improve the egg yolk egg white separation ability even with high-speed egg breaking, and that can improve the egg white recovery rate without breaking the yolk. To aim. [Structure] For separating the yolk egg white from which the yolk egg white that flows down from the broken egg shell is received and the egg yolk and the egg white are separated from each other, and the bottom has a bottom shape suitable for accommodating one yolk In the cup, a holding portion 2 for supporting the cup 1 on the egg breaking machine 6 on the outer surface of one side of the cup 1.
And a side wall 1 having a diametrically symmetrical position with respect to the holding portion 2.
In b, while forming a substantially U-shaped egg white main outlet 3 that connects the lower ends of the opening side edges 3a, 3a parallel to each other from the upper end to a position slightly lower than the height of the yolk with the lower edge 3b,
Egg white sub-outflow holes 4 and 4 are formed at the lower edge of the main outlet on the side wall of the cup 1 on the holding portion 2 side and on the rear side in the moving direction of the cup, respectively.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yolk egg white separating cup in an egg breaking machine for receiving egg yolk egg white flowing down from an egg shell broken by an egg breaking machine and automatically separating the egg white from the egg yolk.

[0002]

2. Description of the Related Art In an automatic egg breaking machine, a yolk egg white separating cup for receiving egg yolk egg white flowing down from a broken egg shell, overflowing and collecting only egg white, and taking out only egg yolk has been disclosed in US Pat. No. 4,111,111 and JP-B 59-83375.

In the former case, an opening having a shape that gradually increases in opening degree is formed on a side wall at the end opposite to the holding part of the cup, and the oval shape is formed in a vertical direction at a position below the side wall on the holding part side. The slot of the latter is formed, and the latter has an opening of a shape in which the opening gradually increases as it goes upward on the side wall on the rear side in the traveling direction of the cup, and the egg white extending laterally at the lower end thereof. Separation grooves are provided in series, and in each case, the egg white overflows from the opening portion and only the yolk remains in the cup, and the cup is tilted to take out the yolk.

[0004]

However, according to the former, yolk and egg white can be separated if the breaking speed is up to about 300 eggs per minute, but high-speed breaking eggs (about 500 eggs per minute) are required. Then, the egg white is pressed against the inner surface of the side wall on the side opposite to the traveling direction by the inertial force due to the progress of the cup, and the egg white does not overflow, so that the yolk egg white cannot be separated.

Further, according to the latter, since the opening is on the opposite side of the traveling direction of the cup, when the egg is broken at high speed, the yolk membrane is easily broken by the edge of the opening and becomes a "disordered egg", which is mixed with the egg white. However, there is a problem in that it is difficult to collect the egg white, and when the yolk membrane is broken, the broken yolk adheres to the inside of the cup, making it difficult to wash the cup after the work.

In view of the above, the present invention provides an egg yolk in an automatic egg breaking machine which can surely separate the egg yolk and the egg white even in a high-speed egg breaking, does not break the yolk membrane, and improves the egg white recovery rate. It is intended to provide a cup for separating egg white.

[0007]

Means for Solving the Problems As a means for solving the problems of the above-mentioned conventional techniques, the present invention receives the yolk egg white flowing down from the broken egg shell and separates the yolk and the egg white from the lower part. An egg yolk egg white separating cup having a bottom surface suitable for accommodating one egg yolk in a shape of a lower cup, and a holding portion for supporting the cup on an egg breaking machine on one outer surface of the cup, A substantially U-shaped egg white main outlet is formed on the side wall at a diametrically symmetrical position with respect to this holding portion, and the lower ends of the opening side edges that are parallel to each other and extend from the upper end to a position slightly lower than the yolk height are connected by the lower edge. The egg white sub-outflow holes are formed at the lower edge of the main outlet on the side wall of the cup on the side of the holding portion and on the side wall of the cup on the rear side in the moving direction.

[0008]

[Function] When the breaking speed of the breaking machine is slow, the egg white received together with the yolk in the cup is the main outlet of the egg white that opens in a substantially U shape, and the side wall facing this main outlet and the rear part in the moving direction of the cup. And the side wall of the side and the egg white sub-outflow holes respectively spilled out. As the egg breaking speed increases, the yolk keeps a stable state without being damaged by the inner wall of the side wall between the egg white main outlet and the secondary outlet, while the egg white overflows from the main outlet and the side opposite to the traveling direction of the cup. A large amount overflows from the secondary outflow hole on the side wall.

In this case, since the main outlet located at the tip of the cup is U-shaped and has parallel side edges with a constant width up to the lower portion thereof, the yolk pops out even when subjected to centrifugal force. Absent. Further, since the secondary outflow hole is formed as a hole structure, the yolk is not taken out. The egg yolk is stably retained by the inner surface of the side wall between the main outlet and the sub-outflow hole, and the egg white cutting action is added by the bottom of the sub-outflow hole, so that even high-speed split eggs (500 or more per minute) A sufficient amount of egg white overflow can be achieved.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the embodiments shown in the drawings.

The egg yolk egg white separating cup 1 according to the present invention comprises:
As shown in the side view of FIG. 1, the front view of FIG. 2, and the plan view of FIG. 3, one egg yolk E is formed with a lower recessed shape.
4 has a bottom surface 1a suitable for accommodating (FIG. 4), and a holding portion 2 for supporting the cup 1 on an egg breaking machine is projectingly provided on one outer surface of the cup 1.

On the side wall 1b which is diametrically symmetrical with respect to the holding portion 2 of the cup 1, side edges 3a parallel to each other extending from the upper end to a position slightly lower than the height of the yolk E,
A substantially U-shaped egg white main outlet 3 is formed by connecting the lower ends of 3a by a lower edge 3b, and the holding portion 2 of the cup 1 is formed.
Side and the side wall 1b on the rear side in the moving direction of the cup 1 are provided with egg white secondary outflow holes 4 and 4 at the level of the lower edge 3b of the main outlet 3.

The secondary outlets 4 and 4 in this embodiment have a horizontally long shape centered on the height position of the lower edge 3b of the egg white main outlet 3.

In the illustrated embodiment, the depth T of the cup 1 is T = 35.
When mm, the depth t of the egg white main outlet 3 is 25 mm and the width B is the same.
= 13 mm, and in the case of high-speed use, the depth of the cup 1 is T = 23 mm and the depth of the egg white main outlet 3 is t = in order to enable quick discharge when the egg yolk is discharged by tilting the cup.
13 mm and the same width B = about 12 mm. The cup 1 itself is made of stainless steel, but it may be a molded product made of resin.

The holding portion 2 of the cup 1 is provided with a supporting portion 7 movably provided together with a conveyor 6 composed of a chain or the like which rotates endlessly in the horizontal plane of the egg breaking machine 5, and a screw 8 and a nut 9 of the holding portion 2. It is designed to be held by fixing with. The structure of the holding portion 2 is not limited to the above example. With regard to the tilting mechanism of the cup 1 and the like, known means such as those described in the above-mentioned US Pat.

Next, the operation of the above embodiment will be described.

The egg yolk and egg white that flow down from the egg shell that has been broken by an egg breaking mechanism (not shown) of the egg breaking machine 5 are received in the cup 1, and the thick egg white that falls first is opened in a substantially U shape. The thin egg white that mainly flows out from the main outlet 3 and then drops in later is formed into the main outlet 3 and the side wall 1b facing the main outlet 3 and the sub outflow hole 4 formed in the side wall 1b on the rear side in the moving direction of the cup 1. , 4, respectively.

When the egg breaking speed by the egg breaking machine 5 is low (for example, when the machine is started), the egg white in the cup 1 is respectively opened from three main outlets 3 and sub outflow holes 4 and 4. It overflows, but if the breaking speed becomes faster, cup 1
The moving speed of the egg yolk also becomes faster, and the yolk E is biased by the inertia due to the movement, and the egg yolk E is received by the inner surface of the side wall 1b between the main outlet 3 and the sub-outflow hole 4, so that the egg yolk E becomes stable without being damaged. To be kept. During this period, the egg white mainly overflows from the main outlet 3, but the two sub-outflow holes 4, 4
Overflows from.

In this case, the main outlet 3 located at the tip of the cup 1 is substantially U-shaped, and has parallel opening side edges 3a, 3a having a constant width up to the lower part thereof. The egg yolk E does not jump out even when subjected to a large centrifugal force when turning at a corner. Further, since the sub-outflow holes 4 and 4 are formed as a hole structure, the egg yolk E can be prevented from being taken out. The upper portions of the sub-outflow holes 4 and 4 are located on the side wall 1b.
Since the egg yolk E is stably held by the inner surface of the side wall 1b, the egg white cutting action by the bottom portion 4a of the auxiliary outflow holes 4 and 4 ensures sufficient overflow of the egg white.

If the inner edge 3c of the lower edge 3b of the main outlet 3 and the inner edge 4b of the bottom portion 4a of the auxiliary outlets 4 and 4 are used as edge portions, the egg white of the egg white that overflows from the main outlet 3 and the auxiliary outlets 4 and 4 is formed. Cutting is performed more sharply, and the separating effect of the separating action of egg white is enhanced.

Although the sub-outflow holes 4 and 4 have independent hole structures, a horizontally long hole which is continuous by connecting the adjacent ends of both holes 4 and 4 is substantially the same as in the above embodiment. The action of can be achieved.

The results shown in Table 1 were obtained as a result of testing the residual amount in the cup (egg yolk) after the egg white separation between the cup 1 according to the present invention and the conventional cup (having a single outlet).

[0023]

[Table 1] In Table 1 above, RI is a refractive index (Refrative index), and Solid value is a solid content. This solid content is 105
This is the weight% of the solid content when a constant value is obtained by repeating the process of repeating the temperature of 2 hours for 2 hours.

As can be seen from these results, it is shown that the cup according to the present invention has a high degree of separation of egg yolk and a good recovery rate.

[0025]

As described above, according to the present invention, the egg white is overflowed and separated from both the main outlet and the auxiliary outlet depending on the moving speed of the cup, so that the recovery rate of the egg white is increased, and With the above, it is possible to obtain an egg yolk liquid with a low mixing ratio of egg white. However, since the main outlet is U-shaped and the secondary outflow hole has a simple hole structure, there is no protruding part that may damage the yolk membrane, and the yolk is retained on the inner surface of the side wall without the secondary outflow hole. As a result, the egg yolk does not collapse and the incidence of disturbed eggs can be significantly reduced, the yolk separability is enhanced while increasing the yield of egg white recovery, and both outlets are of a simple form. Therefore, it has various excellent effects such as good cleanability after use, easy maintenance of clean state, and easy production.

[Brief description of drawings]

FIG. 1 is a side view showing an embodiment of an egg yolk egg white separating cup according to the present invention.

FIG. 2 is a front view of the same.

FIG. 3 is a plan view of the same.

4 is a sectional view taken along line AA of FIG.

FIG. 5 is a schematic plan view showing the relationship with the egg breaking machine.

[Explanation of symbols] 1 egg yolk egg white separation cup 1a bottom surface 1b side wall 2 holding portion 3 egg white main outlet 4 egg white sub-outflow hole 5 breaking egg machine 7 support portion

Claims (2)

[Claims] 1. An egg yolk egg white separation in which a lower portion is shaped like a recess to receive an egg yolk egg white that flows down from an egg shell that has been broken down and separate the egg yolk from the egg white, and which has a bottom surface suitable for accommodating one egg yolk. In the cup for use, a holding portion for supporting the cup on the egg breaking machine is provided on one outer surface of the cup, and a side wall slightly diametrically symmetrical to the holding portion is slightly lower than the height of the yolk from its upper end. A substantially U-shaped egg white main outlet is formed by connecting the lower ends of the opening side edges that are parallel to each other to the position with the lower edge, and the lower edge of the main outlet is formed on the holding portion side of the cup and on the rear side in the moving direction of the cup. An egg yolk egg white separating cup in an egg breaking machine, characterized in that an egg white sub-outflow hole is formed in each level. 2. The egg white secondary outflow hole has a horizontally elongated shape centered on a height position of a lower edge of the egg white main outlet.
A cup for separating egg yolk egg white in the egg breaking machine described.