ITPD20120314A1 - PROCEDURE FOR THE PREPARATION OF AN EGG-BASED FOOD AND OBTAINED PRODUCTS - Google Patents
PROCEDURE FOR THE PREPARATION OF AN EGG-BASED FOOD AND OBTAINED PRODUCTS Download PDFInfo
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- ITPD20120314A1 ITPD20120314A1 IT000314A ITPD20120314A ITPD20120314A1 IT PD20120314 A1 ITPD20120314 A1 IT PD20120314A1 IT 000314 A IT000314 A IT 000314A IT PD20120314 A ITPD20120314 A IT PD20120314A IT PD20120314 A1 ITPD20120314 A1 IT PD20120314A1
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- 235000013305 food Nutrition 0.000 title claims description 32
- 238000000034 method Methods 0.000 title claims description 29
- 238000002360 preparation method Methods 0.000 title claims description 23
- 235000013601 eggs Nutrition 0.000 claims description 103
- 238000010411 cooking Methods 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 20
- 244000309464 bull Species 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000009516 primary packaging Methods 0.000 claims description 10
- 235000008429 bread Nutrition 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 238000009928 pasteurization Methods 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 8
- 235000015220 hamburgers Nutrition 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims description 7
- 240000004713 Pisum sativum Species 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 125000003118 aryl group Chemical group 0.000 claims description 6
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- 241000196324 Embryophyta Species 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 5
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
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- 235000015241 bacon Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000012813 breadcrumbs Nutrition 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 235000015244 frankfurter Nutrition 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 238000011144 upstream manufacturing Methods 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 239000000306 component Substances 0.000 claims 1
- 235000015074 other food component Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 14
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 235000021184 main course Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/14—Devices or machines for opening raw eggs or separating the contents thereof
- A47J43/145—Machines therefor
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J29/00—Egg-cookers
- A47J29/02—Egg-cookers for eggs or poached eggs; Time-controlled cookers
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
PROCEDIMENTO PER LA PREPARAZIONE DI UN ALIMENTO A PROCEDURE FOR PREPARING A FOOD A
BASE DI UOVO E PRODOTTI OTTENUTI EGG BASE AND PRODUCTS OBTAINED
DESCRIZIONE DESCRIPTION
Il presente brevetto à ̈ attinente al settore alimentare ed in particolare concerne il procedimento per la preparazione e il confezionamento di alimenti a base di uovo. This patent relates to the food sector and in particular concerns the process for the preparation and packaging of egg-based foods.
E' noto l'uovo quale prodotto naturale utilizzato comunemente e quotidianamente nella dieta umana. Eggs are known as a natural product commonly used daily in the human diet.
Le uova di gallina costituiscono una parte importante dell’alimentazione umana nonostante siano facilmente deteriorabili e quindi poco conservabili nel tempo. Le uova sono un alimento sano e versatile ideale per essere consumato in qualsiasi momento della giornata. Chicken eggs are an important part of human nutrition despite being easily perishable and therefore not very conservable over time. Eggs are a healthy and versatile food ideal to be consumed at any time of the day.
Infatti, in media un uovo di gallina pesa circa 60g ed à ̈ composto per l’11% dal guscio, per il 58% da albume e per il 31% da tuorlo. L’albume à ̈ costituito prevalentemente da acqua per l'88% e proteine per il 9%, mentre il tuorlo à ̈ composto da acqua per il 51%, grassi per il 31% e proteine per il 16%. In fact, on average a chicken egg weighs about 60g and is made up of 11% of the shell, 58% of egg white and 31% of yolk. The egg white is mainly made up of water for 88% and proteins for 9%, while the yolk is composed of water for 51%, fats for 31% and proteins for 16%.
Le uova sono una fonte di proteine di elevata qualità . Le proteine contenute nell’uovo hanno, infatti, il valore biologico più alto, seconde solo al latte materno, proprio perché contengono in quantità nutrizionalmente utili tutti gli 8 amminoacidi essenziali. Oltre a questo le proteine da uovo sono le più economiche presenti sul mercato: 1 grammo di proteina assunta tramite uovo costa mediamente 3,9 cent/euro contro i 7,5 cent/euro di 1g di proteina di carne bovina e 14,7 cent/euro di proteina da merluzzo. Eggs are a high quality source of protein. The proteins contained in the egg have, in fact, the highest biological value, second only to mother's milk, precisely because they contain all 8 essential amino acids in nutritionally useful quantities. In addition to this, egg proteins are the cheapest on the market: 1 gram of protein taken through egg costs an average of 3.9 cents / euro against 7.5 cents / euro of 1g of beef protein and 14.7 cents. / euro of cod protein.
L'uovo fornisce anche vitamine e minerali, compresa la vitamina A e D, riboflavina, acido folico, vitamina B6, vitamina B12, colina, ferro, calcio, fosforo e potassio. L'uovo contiene una quantità elevata di acidi grassi insaturi con prevalenza di acido linoleico e di acido arachidonico che diminuiscono l'impatto del colesterolo sulla lipidemia e perciò sul rischio di malattie cardiovascolari. Inoltre, l'uovo contiene una significativa quantità di lecitina in grado di regolare il metabolismo lipidico con influenza diretta sul colesterolo. Eggs also provide vitamins and minerals, including vitamins A and D, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus, and potassium. Eggs contain a high quantity of unsaturated fatty acids with a prevalence of linoleic acid and arachidonic acid which reduce the impact of cholesterol on lipidemia and therefore on the risk of cardiovascular disease. Furthermore, the egg contains a significant amount of lecithin capable of regulating lipid metabolism with a direct influence on cholesterol.
L’uovo à ̈ quindi un prodotto di elevata qualità nutrizionale, economico e facilmente reperibile sul mercato. Proteine nobili e nutrienti essenziali disponibili per tutti in modo democratico. The egg is therefore a product of high nutritional quality, cheap and easily available on the market. Noble proteins and essential nutrients available to all in a democratic way.
L'uovo à ̈ reperibile sottoforma di uova fresche, omelette fresche, varie tipologie di misti d'uovo pastorizzati pronti per frittate/omelette, integratori proteici a base di proteine d'uovo. The egg is available in the form of fresh eggs, fresh omelettes, various types of pasteurized egg mixes ready for omelettes / omelettes, egg protein-based protein supplements.
Solitamente à ̈ il consumatore finale che si occupa di impiegare l'uovo nelle preparazione di cibi. Usually it is the final consumer who takes care of using the egg in food preparation.
Sono noti in commercio cibi preconfezionati e/o surgelati che comprendono in parte anche uova quale componente nella loro preparazione. Pre-packaged and / or frozen foods are known on the market which also partly comprise eggs as a component in their preparation.
Tali cibi, tuttavia, non sono composti da un uovo intero e, quindi, il consumatore che intende utilizzare l'uovo intero nella sua dieta deve ricorrere alle uova fresche e confezionare egli stesso l'alimento. These foods, however, are not composed of a whole egg and, therefore, the consumer who intends to use the whole egg in his diet must resort to fresh eggs and pack the food himself.
Non esistono in commercio, infatti, uova già cotte e preparate per essere consumate o impiegate quale alimento nella dieta. In fact, there are no eggs on the market that are already cooked and prepared to be consumed or used as food in the diet.
Per ovviare a questi inconvenienti si à ̈ studiato e realizzato un nuovo procedimento di produzione e confezionamento di un prodotto pronto per essere consumato e caratterizzato dalla presenza dell'uovo intero riconoscibile direttamente nell'alimento. To overcome these drawbacks, a new production and packaging process has been studied and implemented for a product ready to be consumed and characterized by the presence of the whole egg which can be recognized directly in the food.
Tale ravvisa dell'uovo intero rende il prodotto più commercializzabile in quanto il consumatore capisce che per la preparazione del prodotto à ̈ stato utilizzato una o più uova fresche e non uova confezionate industrialmente. Tale procedimento permette di realizzare l'uovo intero ad esempio nella forma tipica della cotoletta impanata, dove, al posto della fetta di carne, si utilizza un uovo all'occhio di bue. In questo esempio il prodotto viene realizzato in modo tale che l'uovo cotto all'occhio di bue assuma una forma sottile ricoperta da una croccante impanatura. This recognition of the whole egg makes the product more marketable as the consumer understands that one or more fresh eggs and not industrially packaged eggs have been used for the preparation of the product. This process makes it possible to make the whole egg, for example, in the typical shape of a breaded cutlet, where, instead of a slice of meat, a bull's-eye egg is used. In this example, the product is made in such a way that the egg cooked in a bull's-eye takes on a thin shape covered with a crispy breading.
Tale procedimento permette di impiegare l'uovo cotto a occhio di bue quale secondo piatto, piatto unico o come ingrediente per farcire, ad esempio panini, come per la classica cotoletta di carne o di soia. This process makes it possible to use the egg cooked with bull's eye as a main course, single dish or as an ingredient for filling, for example sandwiches, as for the classic cutlet of meat or soy.
Il predetto procedimento inoltre consente di realizzare un prodotto con l'uovo intero anche in altre forme, diverse dalla forma ad occhio di bue e quindi dalla forma-cotoletta: ad esempio, la polpetta o la crocchetta sempre con l'uovo ben riconoscibile. The aforementioned procedure also allows a product to be made with whole egg in other shapes, different from the bull's-eye shape and therefore from the cutlet shape: for example, the meatball or the croquette always with the easily recognizable egg.
Detto procedimento, inoltre, prevede la possibilità di farcire e arricchire l'uovo prima dell'impanatura per migliorare la sua appetibilità , per aumentarne il valore nutritivo, mediante l'aggiunta e/o l’abbinamento con altre componenti anche nella impanatura, quali verdure, formaggio, pancetta, wurstel, hamburger eccetera. Moreover, this procedure provides for the possibility of stuffing and enriching the egg before breading to improve its palatability, to increase its nutritional value, by adding and / or combining with other components also in the breading, such as vegetables, cheese, bacon, frankfurters, hamburgers, etc.
Tali alimenti hanno il vantaggio di essere acquistati sia da consumatori vegetariani che onnivori. These foods have the advantage of being purchased by both vegetarian and omnivorous consumers.
Questi e altri scopi, diretti e complementari, sono raggiunti dal nuovo procedimento che prevede la seguente serie di fasi produttive, a titolo esemplificativo per l’uovo cotto nella forma all’occhio di bue: These and other direct and complementary purposes are achieved by the new process which provides for the following series of production phases, by way of example for the egg cooked in the bull's-eye form:
- sgusciatura dell'uovo fresco, tramite rottura del guscio dell'uovo e la caduta dell'intero contenuto dell'uovo su un nastro trasportatore lineare o su un sistema di avanzamento alternativo; - shelling of the fresh egg, by breaking the egg shell and dropping the entire contents of the egg on a linear conveyor belt or on an alternative feed system;
- eventuale farcitura: prima della cottura dell'uovo questo può essere abbinato ad altri alimenti, quali piselli, funghi, wurstel eccetera; - possible filling: before the egg is cooked, it can be combined with other foods, such as peas, mushrooms, frankfurters, etc.
- prima cottura dell'uovo in forno o con dei sistemi alternativi di cottura, quali ad esempio, bollitura, microonde, friggitrice; - first cooking the egg in the oven or with alternative cooking systems, such as boiling, microwave, fryer;
- abbinamento dell'uovo con altri alimenti, quali hamburger, fette di pane eccetera; - combination of the egg with other foods, such as hamburgers, slices of bread, etc.
- rivestimento dell'uovo cotto con pastellatura e/o impanatura a crosta di pane o con altre salse o rivestimento con altre farine che possono contenere spezie, erbette aromatiche eccetera; - coating of the cooked egg with batter and / or bread crusting or with other sauces or coating with other flours that may contain spices, aromatic herbs, etc.
- seconda cottura dell'uovo tramite friggitura o sistemi alternativi di cottura; - second cooking of the egg by frying or alternative cooking systems;
- abbattimento della temperatura del prodotto; - lowering of product temperature;
- confezionamento primario durante il quale l'uovo cotto e impanato viene confezionato in imballi idonei alla tipologia di conservazione con l'utilizzo ad esempio di film barrierati per atmosfera protettiva, vaschette e/o buste con atmosfera libera, film per sotto vuoto, astucci in cartoncino alimentare eccetera. - primary packaging during which the cooked and breaded egg is packaged in packaging suitable for the type of conservation with the use, for example, of barrier films for protective atmosphere, trays and / or bags with free atmosphere, films for vacuum, cartons in food cardboard etc.
- eventuale pastorizzazione durante la quale il prodotto nell'imballo primario può essere sottoposto a pastorizzazione per permettere la stabilizzazione a temperatura ambiente; - possible pasteurization during which the product in the primary packaging can be subjected to pasteurization to allow stabilization at room temperature;
- confezionamento secondario. - secondary packaging.
L'impianto atto ad eseguire tale procedimento ed ottenere tale prodotto comprende un supporto mobile, per l’avanzamento del prodotto, una serie di macchinari in linea per la cottura e una serie di dosatori contenenti gli ingredienti. The plant for carrying out this process and obtaining this product includes a mobile support, for the advancement of the product, a series of in-line cooking machines and a series of dispensers containing the ingredients.
Detto impianto, assunto ad esempio, Ã ̈ composto dalle seguenti parti: This system, assumed for example, is composed of the following parts:
- uno o più nastri trasportatori mobili per la traslazione del prodotto stesso nella varie fasi di preparazione del prodotto; - one or more mobile conveyor belts for the translation of the product itself in the various stages of product preparation;
- dispositivo per l'apertura del guscio dell'uovo in modo da permettere la caduta di albume e tuorlo; - device for opening the egg shell in order to allow the egg white and yolk to fall;
- forno o sistema alternativo per una prima cottura dell'uovo ad occhio di bue mediante la quale detto uovo assume consistenza; - oven or alternative system for a first cooking of the bull's-eye egg by which said egg takes on consistency;
- dispositivo per la preparazione di pastelle per l'impanatura dell'uovo cotto ad occhio di bue; - device for the preparation of batters for the breading of the cooked egg with bull's eye;
- dispositivo per la pastellatura dell'uovo con pane grattugiato o altre farine che possono contenere spezie o erbette aromatiche eccetera; - device for battering the egg with breadcrumbs or other flours that may contain spices or aromatic herbs, etc.
- dispositivo per l'impanatura dell'uovo; - egg breading device;
- dispositivi per la farcitura/abbinamento dell'uovo con altri alimenti, quali wurstel, piselli, funghi, hamburger e altre tipologie alimentari; - devices for filling / combining eggs with other foods, such as sausages, peas, mushrooms, hamburgers and other types of food;
- friggitrice o altro dispositivo alternativo per una seconda cottura dell'uovo; - fryer or other alternative device for a second cooking of the egg;
- dispositivo per il confezionamento primario durante il quale l'uovo cotto e impanato viene confezionato in imballi idonei alla tipologia di conservazione con l'utilizzo ad esempio di film barrierati per atmosfera protettiva, vaschette e/o buste con atmosfera libera, film per sotto vuoto, astucci in cartoncino alimentare eccetera; - device for primary packaging during which the cooked and breaded egg is packaged in packaging suitable for the type of preservation with the use, for example, of barrier films for protective atmosphere, trays and / or bags with free atmosphere, vacuum film , cardboard boxes for food and so on;
- dispositivo per l'abbattimento della temperatura; - device for lowering the temperature;
- dispositivo per la pastorizzazione del prodotto; - device for product pasteurization;
- imballi secondari e relativi dispositivi di imballaggio. - secondary packaging and related packaging devices.
Questo nuovo procedimento consente, quindi, di realizzare un nuovo alimento consistente in un uovo intero cotto che può assumere forme diverse tra cui anche quella all'occhio di bue. Tale uovo, date le sue componenti nutrizionali à ̈ in grado di garantire le medesime proteine della cotoletta, sostituendo eventualmente quest'ultimo alimento nella dieta. This new process therefore makes it possible to create a new food consisting of a whole cooked egg that can take on different shapes including that of a bull's-eye. Given its nutritional components, this egg is able to guarantee the same proteins as the cutlet, eventually replacing the latter food in the diet.
Tale nuovo procedimento per la preparazione dell'uovo consente al consumatore finale di vedere effettivamente l'uovo nella sua completezza, panato come una cotoletta/polpetta e impiegabile per arricchire panini e/o altri alimenti. This new process for the preparation of the egg allows the final consumer to actually see the egg in its entirety, breaded like a cutlet / meatball and used to enrich sandwiches and / or other foods.
Le caratteristiche del trovato saranno meglio chiarite dalla seguente descrizione con riferimento alla tavola di disegno allegata a titolo esemplificativo non esaustivo. The characteristics of the invention will be better clarified by the following description with reference to the attached drawing table by way of non-exhaustive example.
Il nuovo procedimento per la preparazione dell'uovo cotto, a titolo esemplificativo, nella forma all'occhio di bue, si articola in varie fasi lavorative di seguito descritte. The new process for the preparation of the cooked egg, by way of example, in the bull's-eye form, is divided into various working phases described below.
Viene utilizzato un nastro trasportatore mobile (A) visibile in figura 1 atto a traslare una serie di contenitori (B) per la preparazione dell'uovo all'occhio di bue. A mobile conveyor belt (A) visible in figure 1 is used, suitable for translating a series of containers (B) for the preparation of the bull's-eye egg.
Sopra detto nastro trasportatore viene posizionato un dispositivo (C) atto ad aprire il guscio dell'uovo e a permettere la caduta dell'intero contenuto dell'uovo, albume e tuorlo sopra detto contenitore (B). A device (C) adapted to open the egg shell and to allow the entire contents of the egg, albumen and yolk to fall onto said container (B) is positioned above said conveyor belt.
L'uovo può essere farcito mediante l'utilizzo di un dosatore (E), posto sopra detto trasportatore (A) e, in questo esempio, posto a monte del forno di prima cottura, contenente altri condimenti alimentari, quali funghi, piselli, pancetta eccetera; The egg can be stuffed using a dispenser (E), placed above said conveyor (A) and, in this example, placed upstream of the first cooking oven, containing other food condiments, such as mushrooms, peas, bacon etc;
L'uovo intero privo di guscio viene sottoposto ad una prima cottura ad occhio di bue mediante l'utilizzo di un primo forno (D) o mediante l'utilizzo di sistemi di cottura alternativi. The whole egg without shell is subjected to a first bull's-eye cooking through the use of a first oven (D) or through the use of alternative cooking systems.
L'uovo cotto ad occhio di bue può essere successivamente abbinato ad altro ingrediente (F) come ad esempio hamburger o fette di pane eccetera quindi viene impanato mediante l'utilizzo di un dosatore (G) contenente pastelle e/olio e di un altro dosatore (H) contenente pane grattugiato o altre farine con spezie o erbette aromatiche, dove entrambi i dosatori sono posti in linea con un altro trasportatore (L). The egg cooked with bull's eye can be subsequently combined with another ingredient (F) such as hamburger or slices of bread etc. then it is breaded using a dispenser (G) containing batters and / or oil and another dispenser (H) containing breadcrumbs or other flours with spices or aromatic herbs, where both dispensers are placed in line with another conveyor (L).
All'eventuale fase di abbinamento e alla fase di rivestimento, segue una seconda cottura dell'uovo il quale viene fritto, o cotto con altri metodi alternativi, mediante una friggitrice (I) collocata su detto nastro trasportatore (L). The possible pairing and coating phase is followed by a second cooking of the egg which is fried, or cooked with other alternative methods, by means of a fryer (I) placed on said conveyor belt (L).
L'uovo cotto e fritto viene sottoposto alla procedura di abbattimento della temperatura mediante un dispositivo collocato in linea successivamente al nastro trasportatore per poi essere imballato mediante una prima macchina confezionatrice. The cooked and fried egg is subjected to the procedure of lowering the temperature by means of a device placed in line after the conveyor belt and then packaged by means of a first packaging machine.
L'uovo cotto e imballato può essere successivamente pastorizzato mediante un dispositivo per la pastorizzazione. The cooked and packaged egg can be subsequently pasteurized using a pasteurization device.
Una volta abbattuta la T° l'uovo può essere sottoposto ad un secondo imballaggio mediante una seconda macchina confezionatrice. Once the T ° has been reduced, the egg can be subjected to a second packaging by means of a second packaging machine.
In figura 2 si riporta una schema riepilogativo comprendente tutte le varie fasi di realizzazione che potrebbero intervenire nel processo di produzione dell'uovo cotto in forma di occhio di bue o altra forma come ad esempio la forma polpetta, crocchetta, eccetera. Figure 2 shows a summary scheme including all the various stages of realization that could intervene in the production process of the egg cooked in the form of a bull's-eye or other form such as for example the form of a meatball, croquette, etc.
La prima fase (a) prevede la rottura/sgusciatura dell'uovo intero comprendente tuorlo e albume e la sua successiva caduta in un contenitore (a1) o in un fluido (a2). The first phase (a) involves the breaking / shelling of the whole egg comprising yolk and albumen and its subsequent fall into a container (a1) or into a fluid (a2).
Prima della cottura dell'uovo, detto uovo può essere farcito (b) con altri alimenti, tipo funghi, piselli e altre tipologie di condimenti. Before cooking the egg, said egg can be stuffed (b) with other foods, such as mushrooms, peas and other types of condiments.
L'uovo viene successivamente cotto (c) e eventualmente abbinato e farcito con altri alimenti quali hamburger, piselli, funghi (d) e sottoposto a un procedimento di rivestimento (e) con pastelle a crosta di pane o altre farine contenenti erbette aromatiche eccetera. The egg is subsequently cooked (c) and possibly combined and stuffed with other foods such as hamburgers, peas, mushrooms (d) and subjected to a coating process (e) with bread crust batters or other flours containing aromatic herbs, etc.
In seguito alla fase di rivestimento dell'uovo, l'uovo così preparato viene sottoposto ad un imballo primario (g), pastorizzato e portato a temperatura inferiore mediante un procedimento di abbattimento della temperatura (h) e eventualmente imballato con un secondo imballo (n). Following the egg coating phase, the egg thus prepared is subjected to primary packaging (g), pasteurized and brought to a lower temperature by means of a temperature reduction procedure (h) and possibly packed with a second package ( n).
In alternativa, dopo il rivestimento dell'uovo (e), l'uovo può essere cotto una seconda volta (f) e sottoposto all'abbattimento della temperatura e imballato (i) e detto uovo imballato può essere imballato nuovamente (n) oppure pastorizzato (l) e portato a temperatura inferiore (m) e poi nuovamente imballato (n). Alternatively, after coating the egg (e), the egg can be cooked a second time (f) and subjected to the lowering of the temperature and packed (i) and said packed egg can be repackaged (n) or pasteurized (l) and brought to a lower temperature (m) and then packaged again (n).
Queste sono le modalità schematiche sufficienti alla persona esperta per realizzare il nuovo trovato, di conseguenza, in concreta applicazione potranno esservi delle varianti senza pregiudizio alla sostanza del concetto innovativo. These are the schematic modalities sufficient for the skilled person to realize the new invention, consequently, in concrete application there may be variations without prejudice to the substance of the innovative concept.
Pertanto, con riferimento alla descrizione che precede e alla tavola acclusa si esprimono le seguenti rivendicazioni. Therefore, with reference to the preceding description and the attached table, the following claims are expressed.
Claims (16)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000314A ITPD20120314A1 (en) | 2012-10-24 | 2012-10-24 | PROCEDURE FOR THE PREPARATION OF AN EGG-BASED FOOD AND OBTAINED PRODUCTS |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000314A ITPD20120314A1 (en) | 2012-10-24 | 2012-10-24 | PROCEDURE FOR THE PREPARATION OF AN EGG-BASED FOOD AND OBTAINED PRODUCTS |
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| ITPD20120314A1 true ITPD20120314A1 (en) | 2014-04-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000314A ITPD20120314A1 (en) | 2012-10-24 | 2012-10-24 | PROCEDURE FOR THE PREPARATION OF AN EGG-BASED FOOD AND OBTAINED PRODUCTS |
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| IT (1) | ITPD20120314A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1492245A (en) * | 1966-07-06 | 1967-08-18 | Frigorifique De Normandie Soc | Egg-based food product, and its manufacturing process |
| EP0103427A2 (en) * | 1982-08-24 | 1984-03-21 | NABISCO BRANDS, Inc. | Egg product and process |
| JPH0216951A (en) * | 1988-07-04 | 1990-01-19 | Shiyoubee:Kk | Fried food of egg and production thereof |
| WO2006060812A1 (en) * | 2004-12-03 | 2006-06-08 | Cargill, Incorporated | Egg-filled food product |
| KR101025542B1 (en) * | 2011-02-22 | 2011-04-04 | 최홍 | Tubular coupling device |
-
2012
- 2012-10-24 IT IT000314A patent/ITPD20120314A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1492245A (en) * | 1966-07-06 | 1967-08-18 | Frigorifique De Normandie Soc | Egg-based food product, and its manufacturing process |
| EP0103427A2 (en) * | 1982-08-24 | 1984-03-21 | NABISCO BRANDS, Inc. | Egg product and process |
| JPH0216951A (en) * | 1988-07-04 | 1990-01-19 | Shiyoubee:Kk | Fried food of egg and production thereof |
| WO2006060812A1 (en) * | 2004-12-03 | 2006-06-08 | Cargill, Incorporated | Egg-filled food product |
| KR101025542B1 (en) * | 2011-02-22 | 2011-04-04 | 최홍 | Tubular coupling device |
Non-Patent Citations (1)
| Title |
|---|
| "IN ACTION AT BOWYER, AMERSHAM", FOOD PROCESSING INDUSTRY, IPC CONSUMER INDUSTRIES PRESS LTD., SUTTON, GB, vol. 49, no. 579, 1 February 1980 (1980-02-01), pages 30,37, XP008023748, ISSN: 0015-6531 * |
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