KR100525995B1 - salt-permeated boiled egg producing method with variable temperature and optional pressure applied, and the boiled egg produced thereby - Google Patents

Abstract

After fumigation of eggs in maturity or half-boiled state, the treated eggs were immersed in 15% -17% salt water and added to the external pressure of 8-10kg / ㎠ for 3-4 hours. Method to produce uniformly diffused, salt-flavored egg production method through the temperature variable and pressurized easy to remove the shell within a short period of time by making the water film by pressing action on the base layer between the eggshell membrane and egg white formed in the process Salt Flavored Egg.

Description

Salt-permeated boiled egg producing method with variable temperature and optional pressure applied, and the boiled egg produced thereby}

Boiled eggs are one of the most commonly eaten high-nutrition snacks in the world and do not require explanation. In recent years, the use of such snacks is not only at home, but also for commercial use, and the trend is increasing, and efforts are being made to improve the quality of boiled eggs by improving them from the traditional method of using boiled eggs. Do. The emergence of baked eggs on the market is just one example.

The most improved problem of the commercial use of boiled eggs by conventional processing is that salt must be prepared separately and added salt is added to the eggs. In commercial distribution, however, it brings great inconvenience to both distributors and consumers, and has been a major obstacle to the soba production of boiled eggs.

In order to improve the above problems, Korean Patent Publication No. 2000-0049455 discloses a method for adding the inside of the egg using various spices and liquor without destroying the shell of the egg using diffusion by the difference in concentration. In the known technology, the method relates to placing a high concentration of condiment solution on the outside of the porous egg epidermis and infiltrating the inside of the egg by diffusion by the difference in concentration. Gram was added and 100 eggs were deposited, after 10 hours, the eggs were heated to 80 ° C. for 30 minutes, after which the brine outside the eggs was washed with cold tap water at 15 ° C. for 5 minutes to remove the salt from the egg shells. And then dried naturally to prepare salt seasoned eggs non-destructively. " It is disclosed as the gist of the invention.

In a similar invention to the above-mentioned invention, in Publication No. 2001-0084617, since salt is added to eggs in advance before boiled raw eggs, boiled eggs, which are frequently used for snacks, are added to the inside without needing additional salt. Salt is used as a seasoning and provides a method of making eggs with added salt that makes it easy to eat boiled eggs.

Here, the concentration of the salt is differentiated according to environmental changes, using salt having a concentration of 10 to 14% in spring, summer and autumn, and using a salt having a concentration of 15 to 20% in winter. In addition, the maturation period of the raw eggs put in the brine is differentiated according to the concentration of salt, but in the spring and summer and autumn, since the salt concentration is low, the maturation period (about 5-7 days) is short, and the salt in winter Since the concentration of is high, the maturation period (about 10 to 12 days) was extended.

In another publicly known technique, Korean Laid-Open Publication No. 2000-0030104 discloses a method for preparing seasoned eggs. The seasoned egg manufacturing method according to the present invention includes, firstly, selecting fresh eggs and containing water, salt, and spices, respectively. Prepared seasoning liquid, and wash the selected eggs. Subsequently, the washed eggs are matured using water at a temperature of 70 to 95 ° C. for 30 to 60 minutes, and then salts and liquid or powder phases of 1 to 5% by weight, respectively, relative to the weight of water, the maximum weight component of the solvent. The mature eggs are seasoned for 3 to 6 hours at a temperature of 1 to 15 ° C using a flavoring solution containing an extract or oak powder extracted from oak. Subsequently, the seasoned egg is dried for 3 to 6 hours using hot air at 70 to 95 ° C., and then a predetermined material is coated on the dried egg surface to prepare a finished product of seasoned egg.

In order to reduce the conventional inconvenience of having to season with salt when ingesting ripe or half-boiled eggs as introduced in the prior art, do not destroy the shell by aging the eggs in a solution with seasoning for a long time before steaming or boiling the eggs. Salt and other seasonings have been proposed to penetrate the inside of the egg, but according to the prior art, salts may cause coagulation of the egg after the salt or other seasoning is first infiltrated into the egg. At least 10 hours in the ripening process, along with the cumbersome procedure of ripening or softening, which is not easy for consumers to remove the shell for ingestion by acting as a facilitating medium and hinder the formation of the strata between the eggshell membrane and egg white. To produce salt-flavored eggs in a commercially desirable condition, There is still a big obstacle.

Especially in the production of salt-based eggs, although the convenience is superior to the complicated value of preparing salt separately, the demand of eggs, that is, the order quantity, can only be predicted by one day. In addition, due to the nature of the product that can not be stored for a day or a few days of randomly produced eggs (especially simple cut boiled egg loses or loses freshness), salt-flavored eggs according to the prior art is very limited in its commerciality there was.

Therefore, the present invention is to solve the problems of the prior art, the salt-flavored egg consumers to eliminate the inconvenience of removing the shell, significantly shortening the manufacturing time by lowering the inventory rate due to incorrect prediction production of boiled eggs It is to increase the commerciality.

That is, the present invention achieves the object of seasoning the eggs without breaking the shell by penetrating the seasoning inside the egg through a method of applying artificial pressure after the variable temperature fumigation in the process of manufacturing salt-flavored eggs. At the same time, it aims to significantly increase the industrial and commercial value of salt-flavored eggs, especially by significantly shortening production time and facilitating the removal of shells for consumption by consumers.

Throughout the present specification, the term salt flavored eggs means foods in which salt is added to the eggs without breaking the shell.

The present invention relates to a method for shortening the time required for production and facilitating peeling for ingestion through a temperature variable fumigation method and an artificial pressurization step in preparing a salt flavored egg. More specifically, the present invention, after fumigation or dry heating to treat the eggs in a mature or semi-mature state, the treated eggs are deposited in 15% -17% brine, the external pressure of 8-10kg / ㎠ Add 3 to 4 hours to ensure that the salt content in the eggs is spread evenly, and the temperature between the eggshell membrane and egg white formed in the above process becomes a moisture film by the pressure action, so that the temperature can be easily removed and the pressure is removed within a short period of time. Salt through the egg production method and to provide a salt flavored egg produced accordingly.

The present invention is composed of an egg shell with a thin inner shell egg shell and a hard shell egg shell, the base layer between the egg shell and egg white is easy to remove the egg shell, the resistance of the egg shell to the outside temperature and artificial It can be achieved as a ratio using the measured values through the experiment of the degree of salt penetration into the egg against the pressure applied and the change of the solidification state according to the temperature change of egg yolk and egg white.

Particularly, when salt is added to the egg when pressure is applied, the shell of the egg acts as a type of osmotic pressure during diffusion.

To explain this, first look at the thermodynamics aspect,

μ _A * (p) = μ _A (x _A 'p + Π)

It can be expressed as a function of which shows that the greater the osmotic pressure, the higher the chemical potential (μ _A ). The change in pressure is closely related to the chemical potential, which in the case of the chemical potential based on Raoult's law.

μ _A = μ _A '+ RT In a _A

Has the formula a _A represents the activity of the solvent A, where a _A = p _A / p _A *. This is proportional to the pressure.

In the case of solute activity, it follows Henry's law,

μ _A = μ _A '+ RT In a _A a = p / K (K is an empirical constant)

This is also proportional to the pressure.

From the thermodynamic point of view, osmotic pressure is proportional to the chemical potential μ _A and chemical potential is proportional to p. As pressure increases, osmotic pressure naturally increases.

Π∝ μ _A ∝ p

The following is a view from a speed point of view. According to Fick's law, the first law of diffusion,

J ∝ s, s ∝ F

Particle flux (J) is proportional to drift speed (s), and drift speed (s) is proportional to thermodynamic force (F).

Fick's law can be written as

J = -D (dc / dx)

J = sc

sc = -D (dc / dx)

s =-(D / c) * (dc / dx) = (DF / RT)

F is a thermodynamic force, which is proportional to the chemical potential of thermodynamics. Thus, increasing F means that s increases and consequently the diffusion rate is faster.

In the following, we consider the fumigation step and the artificial pressure treatment step through the temperature variable according to the present invention.

Before explaining the step, it will be described the physical phenomenon used in the present invention by looking at the change in the solidification state of the egg with temperature.

<Table 1: Changes in the coagulation state of eggs with temperature changes>

As can be seen from Table 1, the solidification start point of egg white is lower than that of egg yolk, but the complete solidification time of egg white is lower. Therefore, the final temperature should be more than 80 ℃ in the production of mature eggs, the final temperature should be located between 65 ℃ ~ 70 ℃ when manufacturing soft eggs.

Referring to the variable temperature fumigation process carried out in the present invention based on this principle, the egg is put into a device capable of temperature control according to time, and the temperature is adjusted according to time as shown in Graph 1 below.

<Graph 1: Optimum Temperature Change over Time>

In graph 1, the horizontal axis represents time (unit: minute), and the vertical axis represents external temperature (unit: ℃) provided. When fumbling eggs by the above method, the breakage rate of eggshell can be kept below 5%. The characteristic of this step is to reduce the egg shell breakage rate by supplying hierarchical temperature change when the egg is ripe or half-boiled and to form a thin air layer between egg egg shell and egg white. When the soft-boiled eggs are prepared, at the point A, and when the mature eggs are prepared, the heating is stopped at the point B and the eggs are removed from the fume steamer.

The step of infiltrating the salt inside the egg by applying artificial pressure is illustrated in the following graph 2.

<Graph 2: Time required for salt penetration to external pressure>

In the graph 2, the horizontal axis shows the external pressure applied to ripened or soft-boiled eggs deposited in 15% to 17% of brine, and the vertical axis shows the time required for the completion of salt-flavored eggs under the given pressure. Unit: minute). Completion of salt-flavored eggs means that a sufficient amount of salt is uniformly infiltrated into the egg to suit the unspecified number of taste buds. Judgment on this may vary depending on the taste of the individual, but in the present invention, the criteria are used to maintain the normal liver. As can be seen in the above graph 2, it can be seen that the time required for salt-flavored egg production is shortened as the pressure applied to the outside increases. In the present invention, the external input pressure was limited to less than 10 Kg / ㎠ in consideration of the safety problems when manufacturing salt-flavored eggs through the above method.

The characteristic of this stage is to settle the already ripe or soft-boiled eggs in 15% ~ 17% concentration of brine, and then apply 8 ~ 10Kg / ㎠ external pressure for 3 ~ 4 hours to destroy the egg's shell. It is penetrated inside. In this process, a thin water film is formed on the base layer between the eggshell membrane and the egg white formed during the variable temperature fumigation process due to the relatively high pressure action to obtain a side effect of easily removing the shell.

As a final treatment, it is washed with water at room temperature and dried in a natural state to remove salt outside the eggshell formed in the step of infiltrating the salt inside the egg by artificial pressure. In order to shorten the time required in this process, an artificial drying method may be used by using a fan or a dryer in the drying process. By the end of the washing and drying steps, the production of salt-flavored eggs through the variable temperature and artificial pressurization of the present invention is completed.

By applying external pressure to eggs that have undergone a variable temperature fumigation process, salts can be infiltrated into the eggs, reducing the salt-flavored egg production time to a total of 3 hours (when using an external pressure of 10kg / ㎠). Lowered, and easy to remove the shell characteristics to increase the consumer's desire to buy.

Claims (4)

After fumigation of eggs in maturity or half-boiled state, the treated eggs were immersed in 15% -17% salt water and added to the external pressure of 8-10kg / ㎠ for 3-4 hours. The salt-flavored egg production method through the temperature variable and pressurized to be uniformly diffused, easy to remove the shell within a short period of time by making the water film by the pressure action on the base layer between the eggshell membrane and egg white formed in the process. The method according to claim 1, wherein the half-boiling of the eggs is to be processed within 10 minutes at a temperature of 62-65 ℃ in the fumigation, the ripening process to be processed within 15 minutes at a temperature of 80 ℃, the external pressure Salt-flavored egg production method through the variable temperature and pressure, characterized in that the production is finished within 3 hours by 10kg / ㎠. The eggs are dried and heated to cook egg yolk and egg white, and the salt is uniform in the egg by applying 8-10kg / ㎠ external pressure for 3-4 hours while the treated eggs are immersed in 15% -17% salt gold. Method of producing a salt-flavored egg through the temperature variable and pressurized easy to remove the shell within a short period of time to make the water film by the pressure action to the base layer between the egg shell membrane and egg white formed in the process. Salt-flavored eggs produced using temperature control and pressurization for easy shell removal in a short period of time produced by the method of claim 1 or 2.