KR101775996B1

KR101775996B1 - Convenient steamed egg and manufacturing method thereof

Info

Publication number: KR101775996B1
Application number: KR1020150099988A
Authority: KR
Inventors: 김태정; 김진명
Original assignee: 주식회사 지에스리테일; 농업회사법인(주)청계원
Priority date: 2015-07-14
Filing date: 2015-07-14
Publication date: 2017-09-07
Also published as: KR20170008609A

Abstract

The present invention relates to a simple egg-making method and a method of manufacturing the same, and is a simple egg-making method in which ingredients prepared in a container are mixed and then heated and cooked, wherein the material includes at least one egg yolk, a liquid additive and a solid- And is housed in a separated state. Therefore, according to the present invention, the raw materials of the steamed egg are separately packed and stored in the container so that the ingredients of the steamed egg are put into the inside of the container, and they are heated and cooked, And at the same time, it is possible to cook eggs easily.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked egg,

More particularly, the present invention relates to a simple egg-making method and a manufacturing method thereof, in which materials are prepared and provided so that they can be easily cooked and cooked.

Common egg dishes are easy to cook at home or simply fried. These eggs are easy to cook, taste good, rich in nutrition, digest well, food is fresh and good food for all ages . However, egg jam is cooked in the kitchen of a home or a kitchen of a restaurant, and is not provided as a packaging product.

Eggs used for steamed eggs are foods with various nutrients and high quality. They are foods rich in amino acids required for our bodies. In particular, the fat contained in the egg is mostly in the yolk. It is easy to digest and it has excellent nutritional value because it has essential amino acids lysine, methionine, tryptophan and the like.

On the other hand, if you make steamed egg at home, add water and salt to the egg, and cook it in a steamer. However, in case of cooking at home, the procedure is cumbersome, and the cooking state of the upper and lower layers and the middle layer of the egg jam is different from each other, so that the texture is lowered and a rough feeling appears when the egg steam is cooled. In addition, there is a problem in that the surface of the egg jam is bubbled on the surface, which is not good on the appearance, deteriorating the appetite, and it is difficult to store for a long time in the refrigerator.

On the other hand, in the case of the conventional simple steamed egg steamed in the market, the cooked egg steamed steam is temporarily stored in the container, and the cooked steamed egg is steamed for about 10 minutes with hot water. However, Water is released during distribution, and water and egg steam are separated from each other. This phenomenon causes the deterioration of the commerciality of egg jam and the deterioration or corruption of distribution.

In addition, such a conventional container-type egg jam has a problem that when the food is cooked, it has a rough feeling in the mouth due to a large amount of froth due to the characteristics of the egg, and even if it is stored in the refrigerator, the distribution period or the preservation period is shortened due to property changes such as change.

Korean Patent Publication No. 10-2013-0128025 (November 26, 2013)

Disclosure of the Invention The present invention has been made in order to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide an egg- And a method for producing the same.

It is still another object of the present invention to provide a simple egg-making method and a method of manufacturing the same which can keep the taste of the steamed egg constant.

Another object of the present invention is to provide a simple egg steamer and a method of manufacturing the same which can extend the storage period of the liquid additive or keep the taste of the liquid additive constant.

It is another object of the present invention to provide a simple egg steamer and a method of manufacturing the same which can improve the texture of the steamed egg by adding additives of vegetables to the quick steamed egg.

It is another object of the present invention to provide a simple egg-making method capable of realizing a variety of tastes of a quick-boiled egg and its manufacturing method.

Another object of the present invention is to provide a simple egg steamer and a method of manufacturing the same which can prevent the deterioration of the liquid additive and prolong the preservation period of the liquid additive by blocking the addition of various seasonings to the liquid additive.

Another object of the present invention is to provide a simple egg steamer which can be easily heated and cooked by stirring the raw ingredients of individually steamed egg into a container, and a method for producing the same.

In order to accomplish the above object, the present invention provides a simple egg steamer for mixing a prepared material in a container and heating and cooking the same, wherein the material comprises at least one egg yolk, a liquid additive and a solid additive, And is housed in a separated state.

The liquid additive of the present invention is 45 to 60% based on the weight of the raw egg, and the solid additive is 0.6 to 3.0% based on the weight of the raw egg.

The liquid additive of the present invention comprises 45 to 60% of purified water based on the weight of the raw egg, or contains 44 to 55% of purified water based on the weight of the raw egg, 0.5 to 2.5% of powdery seasoning , 0.4 to 2.0% of purified water, and 0.1 to 0.5% of pepper powder.

The solid-state additive of the present invention is characterized in that it contains 0.2-1.0% of dry waves, 0.2-1.0% of dried carrots and 0.2-1.0% of dried onions based on the weight of the raw egg.

The solid-state additive of the present invention is characterized by further comprising 0.2 to 1.0% of dried beef or dried mushroom based on the weight of the raw egg.

The solid-state additive of the present invention is characterized by further comprising 0.5 to 2.5% of powdery seasoning for soup stock, 0.4 to 2.0% of purified salt, and 0.1 to 0.5% of pepper powder based on the weight of the raw egg do.

Preparing at least one egg yolk of the present invention, a liquid additive, and a solid phase additive; Individually packaging the prepared raw egg, the liquid additive, and the solid phase additive; And storing the individually packaged raw egg, the liquid additive, and the solid phase additive in the container.

The preparation step of the present invention is characterized in that 45 to 60% of a liquid additive and 0.6 to 3.0% of a solid additive are prepared based on the above-mentioned raw egg and the weight of the raw egg.

As described above, according to the present invention, the raw material for the steamed egg is packed and stored separately in the container, so that the ingredients of the steamed egg are put into the container and heated and cooked, It provides an effect that it is possible to easily cook the steamed egg while purchasing it collectively without purchasing it.

Also, by providing the added amount of the liquid additive and the solid additive based on the weight of the egg yolk in a predetermined range of weight, it is possible to maintain the taste of the steamed egg constantly.

In addition, the liquid additive is provided only with purified water, or includes purified water and various kinds of cooking ingredients, thereby prolonging the preservation period of the liquid additive or keeping the taste of the liquid additive constant.

In addition, by providing dried corn, carrot, and onion as solid-state additives, it is possible to improve the texture of the steamed egg by adding an additive of vegetable to the steamed egg.

Further, by providing the beef or mushroom which is dried as a solid-phase additive, it is possible to realize various flavors of the simple egg-jam.

In addition, by providing various kinds of seasoning as the solid phase additive, it is possible to prevent the deterioration of the liquid phase additive and to prolong the preservation period of the liquid phase additive by blocking the addition of various seasoning to the liquid phase additive.

In addition, the raw materials for the steamed egg are individually prepared, packed and separately stored in the container to prepare a simple steamed egg, and the raw material for the steamed egg is packed into the container and stirred to be easily cooked Provides a possible effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a simple egg-making machine according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart showing a method of manufacturing a simple egg steamed according to an embodiment of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a view illustrating a simple egg-making machine according to an embodiment of the present invention, and FIG. 2 is a flowchart illustrating a method of manufacturing a simple egg-making machine according to an embodiment of the present invention.

As shown in FIG. 1, the simple egg jam according to this embodiment is made of a material containing raw egg 10, liquid additive 20 and solid additive 30, and cover 120 is fitted And the cooked eggs are steamed by mixing the materials prepared in a state of being separated in the container 110 coupled to the container 110 in the container 110 and then heating them.

The raw egg 10 is an unbroken egg held in a tray formed concavely in the inside of the vessel 110. It is preferable to use a bird egg having a weight of about 60 to 68 g per egg, Of course, it is also possible to use eggs of various weights such as a big egg or a large egg.

As shown in Fig. 1, the egg yolk 10 of this embodiment preferably uses two eggs in a simple egg jam of one person, more preferably, the weight of egg yolk is maintained at about 120 to 136 g.

The liquid additive 20 is a liquid-state material individually sealed and stored in a state of being separated in the container 110 so as to be added to a simple egg-stew, and has a weight of 45 to 60% .

It is needless to say that such a liquid additive 20 may be composed of 45 to 60% of purified water based on the weight of the raw egg. Therefore, such purified water can maintain a hygienic state with less risk of deterioration even if it exceeds 20 days, which is the distribution period of the live period.

The other liquid additive 20 may contain purified water of 44 to 55%, powdery seasoning of 0.5 to 2.5%, nutrient powder of 0.4 to 2.0%, pepper powder of 0.1 to 0.5% based on the weight of the raw egg, It is needless to say that it is possible to include it.

The solid phase additive 30 is a solid or powdery material that is separately sealed and stored in a state of being separated in the container 110 so as to be added to a simple egg steamed state. The solid state additive 30 is contained in an amount of 0.6 to 3.0% By weight.

It is of course possible that the solid additive 30 includes 0.2 to 1.0% of dried paw, 0.2 to 1.0% of dried carrots, and 0.2 to 1.0% of dried onion, based on the weight of the raw material .

The solid additive 30 may further include an additive material such as dried beef or dried mushroom of 0.2 to 1.0% based on the weight of the raw egg for adding beef or mushroom taste to the steamed egg Of course it is possible.

When the liquid additive 20 is composed of purified water only, the solid additive 30 may contain 0.5-2.5% of powdery seasoning powder, 0.4-2.0% of a refined salt, 0.1-0.5% And a seasoning such as pepper powder or the like may be further included.

Therefore, the easy-to-cook eggs of the present invention are prepared by placing 120 g of egg yolk 10, 70 g of liquid additive 20 and 1 g of solid phase additive 30 in a container 110, The liquid additive 20 and the solid phase additive 30 are sealed in a container 110. The liquid additive 20 and the solid phase additive 30 are sealed in a container 110, And is then introduced into the container 110.

Next, the raw egg 10, the liquid additive 20, and the solid additive 30 injected into the container 110 are stirred with a spoon, the cover 120 is coupled to the container, and then the mixture is introduced into a microwave oven or an electronic oven It is cooked in an electric cooker by heating for 2 minutes to 2 minutes and 30 seconds.

In addition, since the instant steamed egg of the present invention provides the steamed egg of the level that is cooked at home by fresh packing, it can be used as a new instant food convenient for health and diet, and can be purchased at a grocery store or convenience store, And cooked eggs in a simple way.

Hereinafter, with reference to the accompanying drawings, a method for manufacturing a simple egg-making steamer according to an embodiment of the present invention will be described in detail.

As shown in Figs. 1 and 2, the simple method for producing egg-stewed steam according to this embodiment includes a preparing step S10, a packaging step S20 and a storing step S30, And mixing the prepared material in the container 110 fitted into the upper portion of the container 110, heating the mixed material in the container 110, and cooking the cooked egg.

The preparing step S10 is a step of preparing one or more egg yolks 10, the liquid additive 20 and the solid additive 30, and adding 45 to 60% of the liquid additive 20 based on the weight of the raw egg, , And 0.6 to 3.0% of the solid phase additive (30).

The raw egg 10 is an unbroken egg stored in a tray concaved in the inside of the container 110. It is preferable to use a bird egg having a weight of about 60 to 68 g per egg. It is preferable to use two eggs in the simple egg-making process of one serving, and it is more preferable that the weight of the eggs is maintained at about 120-136 g.

It is preferable that the liquid additive 20 is a liquid state material separately sealed and stored in a state of being separated in the container 110, and the liquid additive 20 is preferably 45 to 60% by weight based on the weight of the raw material.

It is preferable that the liquid additive 20 is composed of 45 to 60% of purified water based on the weight of the raw egg. Therefore, such purified water can maintain a hygienic state with less risk of deterioration even if it exceeds 20 days, which is the distribution period of the live period.

In addition, the liquid additive 20 can be prepared by mixing purified water of 44 to 55%, powdered seasoning of 0.5 to 2.5%, nutrient powder of 0.4 to 2.0%, pepper powder of 0.1 to 0.5% It is needless to say that it is possible to include it.

The solid-state additive 30 is a material in a solid state or a powder state, which is individually sealed and housed in a state of being separated in the container 110, and has a weight of 0.6 to 3.0% based on the weight of the raw material desirable.

Preferably, the solid additive 30 comprises 0.2-1.0% of dry waves, 0.2-1.0% of dried carrots, and 0.2-1.0% of dried onions based on the weight of the raw egg.

The packaging step S20 is a step of separately packaging the raw egg 10, the liquid additive 20 and the solid phase additive 30 prepared in the preparation step S10 so as to prevent the raw egg 10 from being damaged 110, and the liquid additive 20 and the solid phase additive 30 are individually sealed and packaged in a packaging container such as a vinyl pouch.

The storing step S30 is a step of storing the raw egg 10, the liquid additive 20 and the solid phase additive 30 packaged individually in the packaging step S20 in the container 110, The liquid additive 20 and the solid state additive 30 are stored in a fixed state so as not to rock during transportation by using a tray inside the container 110 and the cover 120 So that the storage is completed.

The cooked stage of the easy-to-cook eggs of the present invention comprises 120 g of the raw egg 10, 70 g of the liquid additive 20 and 1 g of the solid additive 30 in the container 110, The liquid additive 20 and the solid phase additive 30 are sealed in a container 110 by removing the cover 120 from the container 110 and breaking the shell of the live egg 10 inside the container 110, And is then introduced into the container 110.

As described above, according to the present invention, the raw material for the steamed egg is packed separately in the container and stored therein, so that the ingredients of the steamed egg are put into the inside of the container and heated and cooked, It provides an effect that it is possible to easily cook the steamed egg while purchasing it collectively without purchasing it.

The present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. Therefore, the above embodiments are merely illustrative in all respects and should not be construed as limiting.

10: Production
20: Liquid additive
30: Solid phase additives

Claims

A simple egg steamed in which each of the ingredients prepared in a container is individually packaged and opened, mixed in the container, and heated in a microwave oven or electric oven to cook,
The material comprises at least one egg yolk, a liquid additive and a solid additive,
The liquid additive and the solid additive are stored in a state of being held in a separated state so as not to fluctuate during transportation by using a tray formed concavely in the inside of the container and the cover is fitted and fixed on the upper part of the container And,
The liquid additive is 45-60% based on the weight of the raw egg,
Wherein said solid additive is 0.6 to 3.0% based on the weight of said raw egg,
The liquid additive may contain,
And is made of 45 to 60% of purified water based on the weight of the above-
Characterized by comprising purified water of 44 to 55%, powdered seasoning of 0.5 to 2.5%, powder of salt of 0.4 to 2.0%, and pepper powder of 0.1 to 0.5% based on the weight of the raw egg, Simple steamed egg.

delete

The method according to claim 1,
Wherein said solid additive comprises 0.2-1.0% of dried pork, 0.2-1.0% of dried carrots, and 0.2-1.0% of dried onion based on the weight of said raw egg.

The method according to claim 1,
Wherein the solid additive further comprises 0.2 to 1.0% of dried beef or dried mushroom based on the weight of the egg yolk.

The method according to claim 1,
Characterized in that the solid additive further comprises 0.5 to 2.5% of powdery seasoning for soup stock, 0.4 to 2.0% of purified salt, and 0.1 to 0.5% of pepper powder based on the weight of the raw egg, Steaming.

A method for producing a quick-boiled egg jam according to claim 1,
Preparing at least one egg yolk, a liquid additive, and a solid additive;
Individually packaging the prepared raw egg, the liquid additive, and the solid phase additive; And
And storing the individually packaged raw egg, the liquid additive, and the solid additive in a state of being separated and fixedly supported by using a tray formed concavely in the inside of the container so as not to rock during transportation,
Wherein the preparing step comprises preparing a liquid additive having a content of 45 to 60% based on the weight of the raw egg and the raw egg, and a solid additive having a feed amount of 0.6 to 3.0% based on the weight of the raw egg, Gt;

delete

8. The method of claim 7,
Characterized in that said solid additive comprises 0.2-1.0% of dried paw, 0.2-1.0% of dried carrots, and 0.2-1.0% of dried onion, based on the weight of said raw egg, Gt;