ES2232213A1

ES2232213A1 - New egg product

Info

Publication number: ES2232213A1
Application number: ES200002326A
Authority: ES
Inventors: Flavio Lopez Trujillo
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-08-31
Filing date: 2001-08-31
Publication date: 2005-05-16
Anticipated expiration: 2021-08-31
Also published as: WO2002026057A1; ES2232213B1

Abstract

The new egg product is obtained by cooking the chicken egg in its natural state in boiling water. The shell is then removed and the egg is finely cut. Oil and salt are then added until a homogenous pasty consistency similar to that of patés is achieved.

Description

Pasta de huevo duro c/s colesterol y procedimiento para obtenerla.Hard boiled egg c / s cholesterol and procedure to obtain it.

La presente invención se refiere a un producto que se obtiene a partir de la cocción del huevo, cuyas mejoras afectan la textura, el sabor y la utilización en general de un nuevo producto alimenticio.The present invention relates to a product which is obtained from the cooking of the egg, whose improvements affect the texture, taste and overall use of a new food product.

Background of the invention

Son innumerables los productos que a partir del huevo, se obtienen mediante los mas variados procesos culinarios, tanto solo, como en combinación con otros alimentos.There are innumerable products that from egg, are obtained through the most varied culinary processes, both alone, and in combination with other foods.

Description of the invention

La pasta de huevo duro con o sin colesterol es una novedosa y práctica alternativa de presentación para el consumo del huevo que, con la posibilidad de tenerla siempre lista y en óptimas condiciones para el consumo, intacto el delicioso sabor del "huevo duro" que puede untarse directamente en el pan o emplearse para la preparación de bocadillos, o servir de ingrediente en diversos platos y variadas preparaciones culinarias.Hard-boiled egg pasta with or without cholesterol is a novel and practical alternative presentation for consumption of the egg that, with the possibility of having it always ready and in optimal conditions for consumption, intact the delicious taste of "hard boiled egg" that can be spread directly on bread or be used to prepare snacks, or serve as ingredient in various dishes and varied preparations Culinary

La pasta de huevo se obtiene a partir del huevo de gallina que, una vez cocido en agua durante el tiempo necesario para que alcance la condición de "huevo duro", en la que se despoja fácilmente de la cáscara, por tanto, huevo duro pelado que, en una primera opción, se procede a separar la yema de la clara para someterla a un picado muy fino y después a un procedimiento a bajas temperaturas, para que el colesterol que contiene se congele en pequeños glóbulos fácilmente extraibles por gravedad, yema en su nuevo estado que se integra con la clara para someter todo a un picado muy fino y con adición de aceite y sal, alcanzar las condiciones de pastosidad homogénea, semejantes a las del paté y en una segunda opción, el huevo duro, pelado, entero se somete a un picado muy fino y al igual que en el proceso anterior, con adición de aceite y sal, alcanzar las condiciones de pastosidad homogénea. igualmente semejantes a las del paté.The egg paste is obtained from the egg of chicken that, once cooked in water for the necessary time so that it reaches the condition of "hard boiled egg", in which it easily strip the shell, therefore, peeled hard-boiled egg that, In a first option, the yolk is separated from the white to subject it to a very fine chop and then to a procedure to low temperatures, so that the cholesterol it contains freezes in small globules easily removable by gravity, yolk in your new state that integrates with the clear to subject everything to a finely chopped and with added oil and salt, reach homogeneous pasture conditions, similar to those of pate and in a second option, the hard, peeled, whole egg is subjected to a finely chopped and as in the previous process, with addition of oil and salt, reach homogeneous pasture conditions. similar to those of pate.

A esta, pasta, llamémosla básica, se le pueden agregar saborizantes, aromatizantes, productos cárnicos lácteos, de mar de origen vegetal etc., sin que puedan considerarse novedades en si, puesto que la parte importante de la novedad, la constituye el cambio de la estructura del "huevo duro", a la de un producto con una pastosidad homogénea, semejantes a la que tienen los patés, lo cual es muy importante, tanto desde el punto de vista de presentación, como de su manejo y utilización por parte del consumidor lo cual abre importantes posibilidades para comercialización y consumo, de los productos, tanto para niños como para mayores y en este caso, por la previa extracción de colesterol.This, pasta, let's call it basic, you can add flavorings, flavorings, dairy products, from sea of plant origin etc., without being considered novelties in itself, since the important part of the novelty, constitutes it the change of the structure of the "hard boiled egg", to that of a product with a homogeneous pasture, similar to the one they have the pates, which is very important, both from the point of view of presentation, as of its handling and use by the consumer which opens up important possibilities for marketing and consumption of products, both for children and for seniors and in this case, for the previous extraction of cholesterol.

Description of a preferred embodiment

La pasta de huevo duro se obtiene, como se dijo antes, a partir de su cocción del huevo, en agua en ebullición, durante aproximadamente 12 minutos para que alcance la condición de "huevo duro", que coincide con el momento en que resulta fácil despojarlo de la cáscara al haber llegado al punto de cocción ideal.The hard-boiled egg paste is obtained, as stated before, after cooking the egg, in boiling water, for about 12 minutes to reach the condition of "hard boiled egg", which coincides with the moment when it is easy strip it of the shell when it has reached the cooking point ideal.

Tanto en la primera opción de proceso, en la que del huevo duro y pelado se separa la yema para picarla finamente con el objeto de extraerle por gravedad el colesterol, después de que se haya congelado en pequeños glóbulos. como ya se dijo, en un procedimiento a bajas temperaturas, como en la segunda opción en la que el huevo entero se pica finamente, con la adición de aceite y sal, se completan dos procedimientos para la obtención de la pasta de huevo duro sin y con colesterol, respectivamente.Both in the first process option, in which the yolk is separated from the hard and peeled egg and finely chopped in order to extract cholesterol by gravity, after that has frozen in small blood cells. as already said, in a low temperature procedure, as in the second option in the that the whole egg is finely chopped, with the addition of oil and salt, two procedures for obtaining pasta are completed of boiled egg without and with cholesterol, respectively.

La pasta obtenida con ambos procedimientos recibe aportes de aceite y sal en proporción aproximada de 180 ml. y 15 gr, respectivamente, por cada 1000 gr. de aceite, para obtener la deseada pastosidad homogénea, semejante a la que tienen los patés.The paste obtained with both procedures receives contributions of oil and salt in an approximate proportion of 180 ml. and 15 gr, respectively, per 1000 gr. of oil, to obtain the desired homogeneous pasture, similar to that of pate

Los productos así obtenidos pueden recibir tratamientos físicos, químicos, biológicos y mixtos para garantizar la adecuada conservación de la pasta, en buen estado para el consumo.The products thus obtained can receive physical, chemical, biological and mixed treatments to guarantee proper conservation of pasta, in good condition for consumption.

Claims

1. Procedure for the manufacture of hard-boiled egg pasta without cholesterol which, starting from it in its natural state and then boiled until obtaining the "hard-boiled egg", after stripping it of the shell. therefore cooked and peeled egg, it is characterized in that it is easy to separate the yolk from the white, to subject it to a very finely chopped process and then to a low temperature procedure, with which, the cholesterol it contains is frozen in small globules which can be easily extracted by gravity, yolk in its new state that, together with the white, finely chopped, with the addition of ingredients such as oil and salt, to such an extent that the mixture acquires its new consistency and homogeneous pasture, similar to that They have the pates.

2. Hard-boiled egg pasta without cholesterol, according to claim 1, characterized in that the oil and salt contributions are approximately 180 ml. and 15 gr. per 1000 gr. of egg

3. Hard-boiled egg pasta without cholesterol, according to claims 1 and 2, characterized in that in order to vary in flavor, it can receive meat, dairy, sea, vegetable and condiment contributions and as reinforcements, it can receive vitamins, minerals, etc.

4. Method of manufacturing the normal hard-boiled egg paste, whose process alternative, for claim 1, is characterized in that once the egg is cooked and peeled, without separating the egg white from the yolk, everything is finely spiked, with the addition of oil and salt in approximate proportions of 180 ml and 15 gr per 1000 gr. of egg, to such an extent that the mixture acquires its new consistency and homogeneous pasture, similar to that of pate.

5. Normal hard-boiled egg pasta, obtained according to procedure described in claim 4.