KR100470830B1 - A process method for egg powder - Google Patents

Abstract

The present invention relates to a method for producing egg powder, and more particularly, to form a powder particle having a uniform size, which can be used for various cooking, and a method for producing egg powder which can raise a texture after cooking. It is about.

The method of preparing egg powder of the present invention comprises a first step of washing eggs and removing impurities; A second step of removing water present on the egg shell surface of the washed eggs; A third step of separating the egg shell of the dried eggs; A fourth step of sterilizing the egg from which the egg shell is separated and rapidly quenching it to below 70 degrees Celsius; A fifth step of pulverizing the quenched eggs; And a sixth step of spraying the powdered eggs into a drying furnace at about 70 degrees to dry them in a soft state.

Therefore, the method of producing egg powder of the present invention can form powder particles of uniform size by quenching and grinding to below 70 degrees Celsius or less, and by drying in a semi-steam state in a drying furnace of about 70 degrees Celsius ) It is possible to increase texture when ingested after cooking using powder, and to increase the uniformity of material mixing during mass production of cooking using egg powder. It is possible to maintain freshness for a long time by preparing fresh eggs directly from egg powder, and prevent prolonged deterioration including tablet salt.

Description

A process method for egg powder

The present invention relates to a method for producing egg powder, and more particularly, to form a powder particle having a uniform size, which can be used for various cooking, and a method for producing egg powder which can raise a texture after cooking. It is about.

In the past, eggs, quail eggs, duck eggs, such as eggs (卵) products have gone through a variety of complex distribution process from producer to consumer table. As a result, cost and consumer prices rose, and the distribution of eggs was essential because the shelf life was limited to a few days.

In particular, the egg product that has undergone such a complicated distribution process is placed on the table through various cooking methods. In cooking that enjoys the egg itself (e.g., fried, boiled egg, etc.), the egg product itself is essential, but cooking in which the egg product additionally enters (eg For example, in egg rolls, steamed eggs, various pans, various breads, soups, etc., the raw egg products must be "pretreated" (a process of breaking eggshells and mixing egg whites with egg yolk). Because of its versatility, the egg product itself, which has a shelf life of only a few days, is rather a source of hassle and price increase.

There has been a conventional attempt to powder egg products as a method to solve the trouble of the pretreatment process.

Korean Patent No. 0185367 shows a process for preparing powder for egg porridge, a washing process for washing impurities to remove impurities and a shell removal process for removing only the shell by crushing the egg shell and egg whites. In the mixing process of mixing and yolk, adding seasoning and mixing, the ripening process of cooking the egg mixture in boiling water, the drying process of drying the eggs in a drying room for more than 8 hours, and the grinding process of crushing the dried eggs into fine powder. By preparing egg powder, roasting glutinous rice and crushing it into powder, prepared glutinous rice flour and mixing it with boiling water to make egg powder and glutinous rice powder in a ratio of 7: 3. .

However, the problem of the registered patent is that the texture of the food (texture, feeling in the mouth) is reduced after the cooking process. This is because the matured flour is already agglomerated with the egg mixture, which does not loosen well during cooking.

Another problem of the registered patent is that the powder through the grinding process after the ripening process and the grinding process, not only has a disadvantage of having a long drying time of 8 hours or more, but also a certain size by powdering in a lumpy state rather than a solid solid Because it does not form powder particles, it is not mixed evenly with other food ingredients during cooking, which lowers the texture, and the incidence of defects is high because the material mixing of the mass production system is inferior.

Egg powder is also used in Korean Patent Laid-Open Publication Nos. 2001-0031749, 2001-0041444, 1991-0000041, etc. Here, the egg powder is not applied to various dishes. Characterized in that to manufacture a functional product. Moreover, the above-mentioned patents use a spray drying method which is well known in the art for forming a powder.

Accordingly, the present invention is to solve the above-mentioned disadvantages and problems of the prior art, to form a uniform size of powder particles, can be used for various cooking, can increase the texture after cooking, manufacturing time It is an object of the present invention to provide a method for producing egg powder to shorten the weight.

The above object of the present invention is a first step of washing eggs and removing impurities; A second step of removing water present on the egg shell surface of the washed eggs; A third step of separating the egg shell of the dried eggs; A fourth step of sterilizing the egg from which the egg shell is separated and rapidly quenching it to below 70 degrees Celsius; A fifth step of pulverizing the quenched eggs; And a sixth step of spraying the powdered eggs into a drying furnace at about 70 degrees to dry them in a half-boiled state.

In the egg used for producing the egg powder of the present invention, not only eggs but also various eggs such as duck eggs and quail eggs are used.

Details of the above object and technical configuration of the present invention and the effects thereof according to the present invention will be more clearly understood by the following detailed description with reference to the drawings showing preferred embodiments of the present invention.

1 is a process chart according to the present invention.

First, immerse the eggs in clean and clear water for a certain time and then proceed with the washing process. The drying process of removing the water present on the egg shell surface of the washed egg (卵) by using a fan or the like.

The egg shell is removed to separate the egg shell from the dried eggs. The eggshell removal process removes eggshells by sucking only the contents of eggs (eggum and egg yolk). The sucked egg whites and egg yolks go through a mixing process evenly mixed by a blender. Eggshells removed here are collected separately, dried, crushed and recycled into livestock feed, which can help to improve the environment, reduce feed costs for egg production, and provide nutrition for chickens, ducks, and quails. ) It helps economic cost by lowering production cost.

The quenching step is carried out to quench the egg from which the eggshell is separated to below 70 degrees Celsius. This quenching process is to be carried out for the uniformity of the powder particle size through the subsequent grinding process. In addition, it is possible to kill various bacteria through such a quenching process.

A pulverizing step of pulverizing the quenched eggs is performed. Since the quenched eggs are hard solids, they can form powder particles of uniform size when pulverized. As a result, in the prior art, it is not a hard solid, but powdered in a lumpy state, so that powder particles of a certain size cannot be formed. When the material mixture is not the same, the defect rate of high failure rate can be overcome.

The powdered egg is sprayed into a drying furnace at about 70 degrees Celsius to carry out a drying step of drying in a soft state. As a result, it is possible to overcome the disadvantage that the texture of food after cooking is degraded due to the ripening process in the preparation of egg powder. The matured powder does not loosen well when cooked by mixing with other ingredients because the egg mixture is already agglomerated, but the cooked powder is cooked after cooking because it has a good material mixing rate when mixed with other ingredients. The texture felt by the ingestor is further raised. In addition, by drying in a drying furnace of about 70 degrees Celsius can be eliminated Salmonella bacteria that disappear at more than 71 degrees Celsius. Salmonella do not reproduce in egg white and egg yolk is the main breeding place. It is impossible to grow below 5 degrees Celsius and dies at temperatures above 71 degrees Celsius. Therefore, it is possible to fundamentally suppress bacterial propagation in the distribution of eggs.

When eggs are heated, egg whites become translucent at around 60 degrees Celsius and become milky white. When the temperature rises to about 65 degrees Celsius, it loses its fluidity and solidifies. The solidification temperature of egg yolk is egg white, which starts to solidify at 65 degrees Celsius, and loses liquidity and solidifies at 70 degrees Celsius.

Solidification does not take place instantaneously but progresses slowly. The higher the heating temperature, the faster the solidification. If you keep heating at high temperatures, the eggs become tough and hard.

Eggs cooked to eat the eggs themselves include matured eggs, semi-dried eggs, poached eggs, fried eggs, scrambled eggs, omelets and the like. Slow heating at low temperatures of any type of cooking method produces a smooth texture. Heating at higher temperatures will shorten the heating time, but create a hard, tough texture, and severe shrinkage.

The characteristics of the solidification temperature and the solidification time of these eggs are determined and appropriately set and dried in a drying furnace. Therefore, the heating temperature and the heating time are selected to instantaneously remove Salmonella and increase the texture as much as possible.

Coagulation is also affected by the additives. Adding sugar to the egg mixture raises the solidification temperature and softens it when it solidifies. The addition of salt and acid lowers the solidification temperature. Adding lemon juice to an egg mixture and heating it for a long time breaks down the large aggregates of protein and dilutes them. By paying attention to the change in the coagulation properties of the eggs by these various additives, the egg powders can be mixed to prevent the egg powder from losing fluidity and solidifying and eventually to enhance the texture of the food.

After carrying out the drying step in the half-boiled state, the purified salt is mixed. If the purified salt (sodium chloride) is added about 0.02% can prevent the deterioration in distribution.

The reason why the refined salt is mixed after the drying step is that, as described above, the addition of salt and acid lowers the coagulation temperature of the eggs, which is not suitable for removing Salmonella.

Looking at the whole process of the egg powder manufacturing method which concerns on this invention demonstrated above, it turns out that the common feature of each process is that there is no time to delay. That is, as can be seen in the prior patent documents introduced in the prior art, by overcoming the disadvantage of taking several hours to several days to perform a specific process, it is possible to mass production more quickly. In addition, fresh eggs can be prepared directly from egg powder to maintain freshness for a long time.

Therefore, the method of producing egg powder of the present invention can be sterilized by quenching and grinding to below 70 degrees Celsius or less to form and sterilize the powder particles of uniform size. (卵) It can increase the texture when ingested after cooking using powder, and can improve the uniformity of material mixing during mass production of cooking using egg powder. It is possible to produce, and by preparing fresh eggs directly from the eggs powder, the freshness can be maintained for a long time, and long-term deterioration can be prevented, including refined salt.

The removed egg shells are separately collected, dried, crushed and recycled into livestock feed, which can help to improve the environment, reduce feed costs for egg production, and provide nutrition for chickens, ducks, and quails. It lowers the cost of production, which helps economically.

And because the shelf life can be increased as much as possible, there is no need to go through complicated and timely distribution process, there is no need for transportation equipment, storage equipment, etc. Cost is reduced.

In addition, it can be mixed with other ingredients and cooked, and can be eaten as emergency food, nutrition food, etc. simply and conveniently in any conditions without the need for a separate cooking utensil or cooking time.

1 is a process diagram according to the present invention

Claims (4)

In the egg powder manufacturing method, A first step of washing eggs and removing impurities; A second step of removing water present on the egg shell surface of the washed eggs; A third step of separating the egg shell of the dried eggs; A fourth step of rapidly cooling the egg from which the egg shell is separated to below 70 degrees Celsius; A fifth step of pulverizing the quenched eggs; And A sixth step of spraying the powdered eggs into a drying furnace at about 70 degrees Celsius Egg powder manufacturing method comprising a. The method of claim 1, The third step is a method for producing egg powder, characterized in that to remove the egg shell by inhaling only the contents of the egg (egg white and egg yolk). The method of claim 2, The egg white and egg yolk inhaled is a method of producing egg powder, characterized in that evenly mixed by a blender. The method of claim 1, The method of claim 6, further comprising the step of mixing the purified salt after the sixth step.