KR100812923B1 - Icecream using egg removed egg yolk - Google Patents

Abstract

An ice cream using the white of an egg is provided to impart the nutrients and soft taste of the egg white to ice cream. An ice cream using the white of an egg comprises the steps of: (a) half-boiling an egg; (b) freezing the half-boiled egg to make only the white of the egg to ice; (c) making a hole in the bottom (pointed part) of the egg; (d) making a hole in the top (round part) of the egg to remove the yolk; and (e) filling the empty space with ice cream, stopping up the top and bottom holes with starch, wrapping up the egg with plastic, and then freezing it.

Description

Ice cream with egg yolks removed {icecream using egg removed egg yolk}

The present invention comprises the steps of (a) soft-boiling the eggs, (b) freezing only the egg whites by freezing the eggs of (a), (c) in the frozen state of the egg only, the bottom of the egg (pointed area) (D) making a hole in the top of the egg (round) and removing the gel yolk, and (d) removing the yolk and filling the remaining space with ice cream. After that, the method of manufacturing an egg ice cream, and the egg ice cream, characterized in that it comprises the step of blocking the hole at the top of the lower end with a star wrapped in vinyl.

Commonly known eggs are 25% solids, 55% moisture in yolks, 88% moisture in whites, 53g (86.9%) eggs, 21g (34.4%) yolks, 32g (52.4%) white and 9-12% eggshell. The whites are awakened and 6 to 8 times larger in volume, and the addition of acid, such as vinegar, to processed eggs, also uses the properties of acid to sustain the foam. Eggs are healthy alkaline foods, with a pH of 8.2-8.4, or 9.2, releasing carbon dioxide during spawning. In particular, egg white is one of the rare alkaline foods, pH 7.0-7.6, yolks are free of carbon dioxide and always maintain about 6.0.

The nutritional value of eggs is 13 kinds of vitamins, amino acids and minerals, except vitamin C. Eggs are the most complete source of nutrition. Usually two eggs contain 12 grams of protein, which alone can cover 30% of the protein a person needs per day. Egg protein is so good in its composition and quality that it is used as a standard to evaluate proteins in other foods.

However, it is true that the recipes of eggs with such nutritious value have no variety, and the yolks are considered to be fast to eat and have a large amount of cholesterol, and thus are avoided. Therefore, the livestock products, such as eggs, are well over-produced items, and if only a little overproduction, farmers have been limited to prices that are less than production costs. The reason why eggs suffer from sluggish sales is that consumers don't like yolks because they have a lot of cholesterol, and they don't like yolks of boiled or baked eggs because they are too dry to eat.

Therefore, it is urgent to overcome the disadvantages of these eggs and invent a new type of egg product with added variety. However, there is no prior art of the present invention, the so-called egg rice will be remembered that steamed and eaten half the rice soaked in water in the empty shell after removing both white and yolk. Or, to remove only the yolk, the whole egg was boiled and cut in half with a knife to remove the yolk.

In order to solve the conventional problems as described above, the present invention is a new technology that did not exist before, removes a lot of cholesterol yolk and is also inconvenient to eat the ice cream instead of puffy yolk filled with a new food type to fit the taste of consumers It aims to make egg ice cream so that anyone can enjoy it.

In order to achieve the above object, the present invention comprises the steps of (a) softening the eggs, (b) freezing only the egg whites by freezing the eggs of (a), (c) in the frozen state of the egg only, Making a hole into the bottom of the egg where the air can enter (d) making a hole in the top of the egg (rounded area) and removing the yolk in the gel, and (d) removing the yolk from the egg After filling the empty space with ice cream, it provides a method for producing an egg ice cream and the egg ice cream characterized in that it comprises the step of closing the hole at the top of the upper portion wrapped in vinyl and frozen.

More specifically, (a) placing the eggs pointed downwards in water at 50 to 70 ℃, the eggs are taken between 5 to 7 minutes from the beginning of the bubbles from the bottom of the container and cooled in cold water, ( b) freezing the eggs of (a) at a temperature of minus 1 to 5 ℃ for 10 to 15 minutes, to freeze only the egg whites, (c) in the frozen state of only white eggs, rotatable at the bottom (pointed area) of the eggs Using a catheter (a syringe with a rubber hose) to make a hole for air having a diameter of 1 to 3 mm, (d) using a catheter with a brush at the top of the egg (round part) of 1 to 3 mm in diameter Making holes and inhaling the gel yolk with physical vibration, and (d) removing the yolk and injecting a catheter connected to the compressor into the remaining empty space to fill the ice cream, then removing the catheter and removing the eggs. Production of ice cream Egg makes a hole in the bottom of the starch comprising the step of freezing, wrapped in a plastic manner and to the egg cream.

Formally structured by the present invention, an egg ice cream filled with ice cream is provided in a space where an egg yolk is located, and the present invention comprises a method of fixing a white egg and a method of removing a yolk to remove a central portion of an egg.

The present invention provides a method for preparing an egg ice cream comprising the following more detailed conditions.

(a) To prepare the main material

   (a-1) collecting the fresh eggs in the poultry farm to process the dirt on the egg shell;

    (a-2) boiling the eggs in boiling water;

        (a-2-1) Boiling step—boiling cold water. Place the egg in a 50-80 ° C water with the pointed side facing down, take the egg from 5 to 7 minutes from the beginning of the bubble at the bottom of the container and cool it in cold water.

(b) slowly freezing the moderately mature eggs to freeze;

    (b-1) Slowly freeze the eggs.

    (b-2) It is left for 10 to 15 minutes at a temperature of minus 1 to 5 degrees Celsius.

    (b-3) Remove the yolk when only the whites are frozen.

(c) using a catheter to remove the yolk when only the whites are frozen

    (c-1) Put a catheter with a diameter of 1 to 5mm at the bottom (pointed part) of the egg to make a hole for air.

    (c-2) A catheter with a diameter of 1 to 5 mm is put on the top (round part) of the egg, and the jelly is inhaled and removed.

(d) Remove the yolk, inject the catheter connected to the compressor into the remaining space, add ice cream, remove the catheter, cover the hole at the top of the egg with starch, wrap it in plastic, and freeze it.

Since the boiling temperature and the freezing temperature vary depending on the size of the egg and the breed of the chicken, it is difficult to describe the proper temperature. Hereinafter, the contents of the present invention will be described in more detail with reference to the following examples, but these examples are only presented to understand the contents of the present invention, and the scope of the present invention is limited to these examples. It should not be interpreted.

Example 1 Preparation of Egg

Eggs collected at the poultry farm are collected to remove dirt from the eggs. Fresh eggs should be prepared. When the inside is broken, the height of the yolk should be high and elastic, and the thickness of the white should be thick and transparent, with good viscosity. The texture of the whole eggshell should be fine, smooth, glossy and not dirty. In addition, since the egg is fresh, such as the yolk is released when it is shocked, the egg should not be shocked or shaken. The weight of the eggs to be used is usually prepared with fresh eggs of about 60g.

In the foreign material removal step, the outer surface of the egg was washed with water using a washing apparatus, and various foreign substances on the outer surface of the egg were removed. At this time, the temperature of the water used for washing is to be supplied differentially according to the temperature of the outside, that is, according to the season or the outside temperature to effectively remove the foreign matter on the external surface.

Example 2 Egg Boiling Step

Based on 30 eggs, eggs weighing about 60g are usually boiled in water. At this time, the temperature of the water was placed between 50 degrees to 80 degrees Celsius so that the eggs pointed to the bottom surface. Eggs are removed between 5 and 7 minutes from when bubbles begin to form on the bottom of the container. Eggs were taken out and soaked in cold water at 5 to 20 ° C. to cool, and then slowly cooled eggs were placed in a colander to remove water.

Example 3: Freezing Eggs

Boiled eggs are placed in a cooler and slowly freeze as a slow freezing step, and left at a temperature of minus 1 to 5 degrees for 10 to 15 minutes. If it is less than 10 minutes, the whites do not freeze enough to make holes, and if it is more than 15 minutes, the egg yolk may freeze. Therefore, only a little outside of the white between 10 to 15 minutes is cooled. At this time, the yolk is removed using a catheter.

Example 4 Step of Removing Yolk

The cabbage with a diameter of 1 to 5 mm was placed at the bottom of the egg (pointed area) where only the whites were frozen to make holes for entering air. A catheter with a diameter of 1 to 5 mm is placed on the top of the egg (dull) to inhale and completely remove the frozen yolk in the yolk state.In this case, a toothbrush-shaped brush is inserted into the catheter so that the yolk is easily separated. Was slowly added to remove.

Example 5: Making Egg Ice Cream

Inject the catheter connected to the compressor into the empty space of the egg to completely remove the prepared yolk, put the ice cream, remove both the upper and lower catheter, wrap the hole at the bottom of the top with starch and wrap it in plastic. Frozen in the cooler to remove the egg yolk egg ice cream was completed.

Ice cream can be filled with a variety of types and forms prepared by conventional methods, it will be apparent that various kinds of egg ice cream can be produced accordingly.

<Sensory test>

Through the above embodiment, the sensory test was performed on 20 trained sensory test agents on the egg ice cream and the existing yolk boiled egg (hereinafter referred to as "comparative example") which completely removed the yolk. It is shown in Table 1 below. The sensory test items were conducted on taste, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: Very good

4: good

3: Normal

2: bad or not good

1: Very bad

TABLE 1

Item Comparative example Egg ice cream flavor 3.0 4.3 Organization 3.2 4.7 Premise 4.1 4.8

As a result of tasting ordinary boiled eggs and egg ice cream of the present invention, the egg ice cream of the present invention showed high sensory results with respect to taste, texture and overall acceptability. In particular, there was a great difference in the sense of organization and premise preference. After tasting the egg ice cream of the present invention, there was no puffiness of the yolk, but instead, the sweet and soft taste of the ice cream was combined with the egg white to feel a unique texture, and the unique taste and aroma further stimulated the sensual desire to enhance the appetite. Answered.

As described in detail above, the egg ice cream according to the present invention has not only eliminated the cholesterol of the egg yolk, but also added a soft ice cream instead of the yolk to create a new form of food culture. It was developed as a fresh food in accordance with its nutritional aspects. In addition, a new concept processed food is created that combines the softness of egg whites with the food ingredients that suit the consumer's tastes. do. Consuming a large amount of eggs, which are complete foods, will not only benefit the public's health, but it will also help the farmers who produce eggs to increase their consumption, which will be a good source of valuable livestock.

Claims (6)

(a) preparing the eggs, (b) freezing only the egg whites by freezing the eggs of (a), (c) making a hole for air to enter the bottom of the egg, with only the egg white frozen; (d) making a hole in the top (round) of the egg and removing the yolk in the gel state, and (e) after removing the yolk and filling the remaining empty space with ice cream, the method of manufacturing an egg ice cream, characterized in that the step of closing the hole of the upper and lower end wrapped in vinyl and frozen. delete Egg ice cream, which is prepared by the method of claim 1. delete delete delete