KR100332929B1 - Seasoned and roasted egg coated with charcoal and the process of making the same - Google Patents

Abstract

PURPOSE: Provided is a method for grilling a seasoned egg using charcoal, thereby producing grilled eggs which have the aroma and beneficial components of charcoal. CONSTITUTION: A method for grilling a seasoned egg using charcoal comprises the steps of; washing an egg; mixing a charcoal solution consisting of 1L of water and 60-80g of charcoal with a mixed solution of salt and seasonings; dipping the egg in the mixture thereof; preparing a coating solution by mixing 72-87 volume% of charcoal powder, 10-18 volume% of wheat flour, 2-10 volume% of saccharide and vegetable oil, and water; coating the egg with the coating solution; drying the coated egg at 10-40 deg.C for 2-4 hours; and heating the dried egg on a charcoal mat at 100-150 deg. C for 10-12 hours.

Description

Charcoal-coated seasoned roasted egg using charcoal and its manufacturing method {Seasoned and roasted egg coated with charcoal and the process of making the same}

The present invention relates to a charcoal-coated seasoned roasted egg using charcoal and a method for manufacturing the same, in particular, the content of moisture, which is a major decay factor in roasted eggs, by roasting and cooking eggs with charcoal without damaging the egg shell. And by reducing the contaminants such as heavy metals, the shelf life at room temperature is improved, the taste is light, the fragrance of charcoal or peppermint flavor style, the seasonings such as salt is unnecessary, the shell is very easy to remove, To a clean roasted egg and a method for producing the same.

In general, eggs are known to be high-protein foods containing various nutrients.In addition to protein, eggs are also rich in vitamins (particularly vitamins A, B, B _2, D), and minerals such as phosphoric acid, calcium, and iron. It has been processed in various forms such as egg scrambled eggs, fried eggs and steamed eggs, or consumed in the form of eggs.

However, since eggs are 88% of whites and 49% of yolks, they tend to rot and break easily when stored at room temperature, and they also have the peculiar smell of eggs when they are eaten. If cooked immediately after cooking, there is a drawback, easy to transport and storage, even boiled eggs, mainly used as a snack during travel or outdoors decayed 2-3 days after cooking is used only as a short-term preservation food, In addition, there is a disadvantage that can not maintain the taste immediately after cooking even if it does not rot.

Accordingly, in the patent application 95-6528 (Registration No. 166422), 'Method of roasting eggs using elvan rock' is made of a heater equipped with double coils, and placed elvan on top of the double coil and washed eggs on the upper side. Lay eggs and heat them at 130-160 ℃ for 4-7 hours to reduce the water content in the eggs for long-term preservation, to be eaten immediately by removing their shells, to remove some heavy metals, and to produce roasted eggs that give a light taste. To provide a way to do this.

However, the elvan is used in the above patent, and it is not easy to purchase, and in reality, environmental pollution becomes serious, and it is insufficient to satisfy the necessity of surely removing heavy metals present in eggs. There was a rather unsatisfactory disadvantage.

Accordingly, the present invention was devised to solve the above-mentioned shortcomings and to significantly improve the 'grilled egg using ganban stone', and an object of the present invention is a charcoal mixture containing charcoal as a main component, which is much easier to purchase than ganban stone. The charcoal coating liquid is coated on the egg to heat and dry it, so it is not unpleasant to eat when it is eaten, it is not easy to remove the shell, the seasoning liquid such as salt is unnecessary, heavy metals are removed reliably, and other unnecessary residues besides heavy metals The present invention provides a charcoal-coated seasoned roasted egg using a charcoal flavored with a charcoal flavor or peppermint flavor and a method of manufacturing the same.

1 is a front view showing a state in which the charcoal is coated on the eggshell,

2 is a cross-sectional view showing a state in which the charcoal is coated on the eggshell.

※ Explanation of codes for main parts of drawing

1: charcoal 2: eggshell

Hereinafter, the method for preparing charcoal-coated seasoned roasted eggs according to the present invention will be described in detail by dividing the process.

First step: washing the cooking eggs (preliminary step)

Clean the surface of cooking eggs.

Charcoal used in the present invention is known to have many excellent experimental and clinical results due to its excellent adsorption capacity due to its porous structure, removal of pollutants, removal of pesticides, removal of harmful substances such as dioxins and heavy metals, and antipyretic effects. In addition, it is generally known that it has excellent antiseptic effect, filtration effect, humidity control effect, anion generating effect, odor removing effect and the like and contains a large amount of minerals, especially calcium. Therefore, charcoal has been used variously as an adsorbent, an antidote, a therapeutic agent. There are various kinds of charcoal, but in the present invention, charcoal made of oak or charcoal made of pine is preferable.

Therefore, the contaminants such as the egg surface and heavy metals inside the egg shell can pass through the fine pores formed in the egg shell outside the egg shell by going through the washing process as a preliminary step before embarking on a full-scale process described below. In addition, the washing process allows for smooth passage of seasoning solution, oxygen and moisture.

Second Step: Preparation of Charcoal Mixture and Soaking Eggs in It

A charcoal liquid mixed with 60-80 g of charcoal in 1 L of clean water is mixed with a saturated solution of salt and seasoning to prepare a charcoal mixture and soak it in the washed eggs of the first step for 24 hours or more.

The charcoal used in the present invention in this process is generally superior to the above-described barbed rock in the ability to adsorb and decompose heavy metals and other harmful contaminants, thereby reliably adsorbing and decomposing various harmful substances present on the egg surface and inside the egg. In addition, salt and seasoning solution will penetrate into the eggs evenly, resulting in seasoned eggs that do not require seasoning when eaten.

Third Step: Preparation of Charcoal Coating Liquid and Coating Process on Egg Shells

72-87% charcoal powder, about 10-18% flour, 100% sugar Mirim sugar and 2 ~ 10% cooking oil, mixed with water of about 30-70% of the volume of charcoal powder To make a charcoal coating solution. Thereafter, the egg shell, which was immersed in the charcoal coating liquid by the spray method or the forceps or other attachment means, was primarily coated in the charcoal mixture solution and then coated by the charcoal coating liquid.

The added cooking oil smoothes the particles to be mixed to facilitate mixing, and when the mixed charcoal coating liquid is coated, some parts of the egg shell are coated and some are prevented from being coated. In addition, the added Mirim sugar makes the charcoal coating liquid adhere to the egg shell, and the flour added together helps the above-mentioned adhesion. In particular, the coating of the charcoal coating liquid is uniformly adhered to the entire egg shell only in the range of the above ratio.

In this coating process, the charcoal fragrance ingredient and the ingredients of the seasoning are penetrated into the egg, resulting in the seasoning roasted egg with the fragrance of charcoal flavor or peppermint flavor, and useful components of charcoal such as minerals penetrate into the egg.

4th process: drying process

The coated eggs are dried for 2-4 hours in the shade at a temperature of about 10-40 ° C. to make the charcoal coating solution hard.

5th step: heating process on charcoal mat

The heater is equipped with a double coil made of copper so that heat can be evenly dissipated, and the charcoal particles having a size of 5 mm-20 mm are closely disposed on the double coil. In addition to the charcoal mat, by placing the charcoal around the heater to maximize the action of the char to achieve a useful action of the charcoal in addition to the portion in contact with the charcoal mat. If the eggs are in direct contact with the coils, the charcoal coating and even the egg shells are destroyed during cooking, so the coils should be placed so that the eggs are not in direct contact with the coils, and the size should not exceed 4-5 cm in diameter. Heat the coil to keep the temperature inside the heater between 100 and 150 ° C. When heated at a temperature of 100-150 ° C. for 10-12 hours, only the moisture present in the egg is released into the char mat through the pores of the egg shell, thereby increasing the water content, which is the biggest factor of the decay of the ripe eggs. Dropped.

In general, the amount of water available for the growth of microorganisms in food is defined as water activity Aw, where Aw is the ratio of the water vapor pressure (P) represented by the food to the water vapor pressure (P ₀ ) of pure water (P / P ₀ ). to be. It is known that Aw necessary for the growth of microorganisms is 0.65 or more, and the minimum water content necessary for preventing oxidation of fat should be 0.08 or more for eggs and meat. That is, in order to maintain the freshness and taste of food for a long time, the amount of water contained in the food must be appropriate, and this water content is directly affected by the heating time during processing. Therefore, even in the method of manufacturing charcoal coated seasoned egg of the present invention, when the heating time is less than 10 hours, the moisture content is not reduced, so that microorganisms such as molds are easily inhabited, and the heating time is 10 hours. Excessive moisture is reduced when exceeded, the tissue inside the egg becomes porous. As such, when the internal tissue of the egg becomes porous, oxygen introduced through the egg shell excessively oxidizes the fat inside the egg, thereby directly causing the taste of the seasoned roasted egg. However, the charcoal used in the present invention has a humidity control function that reduces the humidity when the surrounding humidity is high and releases the moisture when it is too dry, so once it is properly prepared as described above, moisture and other decay factors thereafter. While the content of is minimized, it is possible to maintain the moisture of the limit without sacrificing the taste of roasted eggs.

Also, in this process, the charcoal fragrance of roasted egg penetrates more strongly into the egg and the stronger the charcoal fragrance of the egg becomes, and the more useful ingredients such as minerals and anions present in the charcoal penetrate more strongly. By suppressing the occurrence of the source of odors to absorb the odor.

1 and 2 is a front view and a cross-sectional view showing a state in which the charcoal is coated on the egg shell, the surface coated with charcoal (1) to feel good, and shows that there is an egg shell (2) inside.

Hereinafter, the present invention will be described in detail by examples. The following examples do not limit the scope of the invention.

Example

Cooking eggs are washed, and the washed eggs are soaked for 24 hours in a charcoal mixture in which 70 g of charcoal is mixed with 1 liter of water in a saturated solution of salt and seasoning. Then, the soaked eggs are coated with a charcoal coating solution of 80% by volume of charcoal powder, 17% by volume of flour, 3% by volume of Mirim sugar and cooking oil, and 50% of the volume of charcoal powder. The coated eggs were dried for 3 hours in a shade of 30 ° C., a charcoal mat having a particle size of 10 mm was placed on top of a double coil made of copper, and the dried eggs were placed thereon for 11 hours at a temperature of 120 ° C. The charcoal-coated seasoned roasted egg is prepared by heating. At this time, care should be taken not to let the eggs directly touch the coil of the heater.

As described above, the charcoal-coated seasoned roasted egg of the present invention is coated with a charcoal mixture and a charcoal coating solution containing the charcoal as a main ingredient, which is much easier to purchase than ganban stone, and is heated and dried, so that it is not uncomfortable because there is no water during eating It is much easier to remove the shell, no need for seasonings such as salt, heavy metals are removed, and other unnecessary residues, such as dioxins, are definitely removed. It has a charcoal or peppermint style.

In addition, useful ingredients such as minerals and anions, such as charcoal, penetrate into the egg and have antiseptic effect, humidity control effect, inhibiting the occurrence of decayed bacteria and absorbing odors.The charcoal is uniformly coated on the egg shell to feel unique touch on the surface. Has the effect.

Furthermore, it also has the effect of meeting the various tastes of modern people and the busy and comfortable lifestyles of modern people.

The charcoal-coated seasoned egg can be applied to a variety of foods that can be steamed or baked in addition to eggs, such as potatoes, sweet potatoes, onions, green onions, etc. It becomes possible.

Claims (2)

First process to wash eggs, A second process of preparing a charcoal mixture by mixing a charcoal mixture of 60-80 g of charcoal in 1 l of water with a saturated solution of salt and seasoning and soaking the washed eggs of the first step for at least 24 hours; Charcoal powder 72-87% by volume of wheat flour 10-18% by volume, Mirim sugar and cooking oil 2-10% by volume, the mixture of 30-70% by volume of the charcoal powder volume to prepare a charcoal coating liquid prepared charcoal A third step of coating the coating liquid on the eggshell, A fourth step of drying the coated eggs at 10-40 ° C for 2-4 hours, The method of manufacturing a charcoal-coated seasoned roast egg consisting of a fifth step of heating the dried eggs to 100-150 ℃ for 10-12 hours on a charcoal mat. Charcoal-coated seasoned roast egg prepared by the method of claim 1.