KR101012025B1 - The seasoned softed cooked egg manufacturing method - Google Patents

Abstract

In the present invention, the seasoning liquid is uniformly infiltrated into the egg within a short time without removing the egg shell, and thus the manufacturing time is shortened, and the egg shell is kept intact, which is easy to distribute and store. The present invention relates to a method of preparing a seasoned semi-boiled egg, which is moist and soft to eat, soft and easy to digest, and more particularly, to prepare a semi-boiled egg by adding raw eggs to water and heating it. A second step (S2) of immersing the half-boiled egg in the seasoning solution at 5 to 7 ° C. to infiltrate the seasoning solution into the chamber of the half-boiled egg; A third step (S3) of infiltrating the seasoning liquid to the yolks (egg yolk) of the half-boiled egg during low-temperature drying in a low-temperature drying chamber of 10 ° C. or lower; It relates to a seasoned semi-boiled egg production method comprising a.

Description

Seasoned half-boiled egg manufacturing method {THE SEASONED SOFTED COOKED EGG MANUFACTURING METHOD}

In the present invention, the seasoning solution is infiltrated into the egg chamber within a short time without removing the eggshell, and thus the seasoning is evenly shortened by low-dried egg yolks (egg yolk) in the low temperature drying step. Eggshell is kept intact as it is, and it is seasoned with salt-containing seasoning liquid, which can be consumed without salt, while being soft and soft as a soft-boiled state (gel state), and easily digested without burden on the stomach. Soft-boiled egg relates to a manufacturing method.

Eggs are excellent foods that contain nutrients such as proteins, lipids, minerals, and vitamins, and are a major source of protein because they are rich in amino acids. In particular, eggs contain most of the essential nutrients needed by humans, so they are very nutritious enough to be called complete foods with milk.

As a method for ingesting eggs which are nutritionally excellent foods, a method of ingesting raw eggs directly without cooking, or cooking them by various cooking methods such as fried eggs, rolled eggs, steamed eggs, and egg soup, or There are ways to eat raw eggs with boiled eggs.

Among them, the method of directly ingesting raw egg is not easy to carry and short shelf life due to easy broken egg storage and short storage period, and the vivid taste peculiar to eggs is not strong and indigestible. Way.

In addition, the method of cooking and ingesting by various cooking methods such as fried eggs, egg rolls, steamed eggs, egg soup, etc. are widely used at home, but it is difficult to carry the cooked food, the shelf life is short, and the labor of cooking Is a method that is almost impossible to mass produce and sell.

In addition, the method of ingesting boiled egg with boiled egg is easy to carry boiled egg, the shelf life is relatively long, and the vivid taste peculiar to raw egg is reduced, so it is good to eat. Compared to the method of eating, it is possible to mass-produce and sell a lot, and it is a method that is widely used commercially until now, but the texture of boiled eggs is very fast and difficult to digest, so most children and the elderly are avoiding boiled eggs. to be. In addition, since there is no liver inside the egg, it is inconvenient to dip the boiled egg with salt and eat it, and even if it is eaten with salt, it is almost impossible to eat with a constant salt concentration. This is common.

Therefore, in order to solve the problems of the conventional boiled egg as described in the Republic of Korea Patent Registration Publication No. 85-000375 is injected into the injector through the epidermis of the liquid seasoning seasoned with the egg of the raw egg, about 15 ℃ After being left for 8 hours or more at a temperature, it is subjected to a semi-aging process of heat aging for about 30 minutes to a temperature of 70 to 75 ° C., or a ripening process of heat aging for about 40 minutes to 1 hour to a temperature of 75 to 80 ° C. It suggests how to add eggs. However, this method is a method of drilling the epidermis of the raw egg and injecting it into the injector, there is a risk that the raw egg is damaged during the puncture of the epidermis, the hole remains in the outer shell of the egg and the risk of rot is high and left for more than 8 hours after seasoning injection. Since the manufacturing time is relatively long, there is a problem that the seasoning is not evenly mixed into the egg bar injecting the liquid seasoning in one hole.

In addition, Republic of Korea Patent Publication No. 10-2000-0049455 is a porous egg is deposited in 10 liters of hot water of 50 ℃ containing salt, curry, wasabi, etc., after 10 hours the egg is heated at 80 ℃ for 30 minutes The present invention discloses a method of adding various seasonings inside an egg without washing the shell of the egg by washing with cold brine and using a concentration diffusion method. However, this method has a disadvantage in that the production time is long because the egg should be deposited in brine for 10 hours, and the eggs prepared by the above are first ripened slightly during the 10 hours in 50 ℃ hot water. After 30 minutes of heating at 80 ℃ completely cooked bar boiled egg has a drawback of pampering texture.

Therefore, the egg shell is not removed, so it is easy to distribute and store, and the manufacturing method is simple, and the inside of the egg is seasoned, so it is not necessary to carry the seasoning separately.The texture is soft and moist, and it is easy to eat, and it is well digested. The development of boiled eggs that consumers of all ages, including the elderly, can enjoy casually is urgently needed.

KR85-000375 B1 KR10-2000-0049455 A

In order to solve the above problems, the present invention is an egg yolk in a gel state, soft and moist, soft and thirsty, with excellent texture, and digestion without burdening the stomach, from children who do not like puffy egg yolks. It is intended to provide a seasoned semi-boiled egg manufacturing method that can be enjoyed casually by consumers of various ages, even the elderly.

In order to achieve the above object, the present invention shortly immerses the seasoning liquid in a state where the egg shell is not removed, and infiltrates at a low temperature drying step to shorten the manufacturing time of the product, and maintains the egg shell in a circular shape, thereby facilitating distribution and storage. It is seasoned with seasoning liquid, and does not need to be seasoned separately, yet it is moist and soft to eat as a soft meal, and provides a method for preparing seasoned semi-boiled eggs that can be easily digested without burden on the stomach.

The half-boiled egg prepared by the seasoned half-boiled egg manufacturing method of the present invention is egg yolk is kept in a gel state to keep moist and soft, not thirsty, the texture is very good, digestion does not burden the stomach well puck puck Consumers of all ages, from children to old people who do not like one egg yolk, can enjoy it.

In addition, it is seasoned and dried without any damage in egg form of raw eggs, and there is no risk of corruption due to inflow of air.The original form of egg shell is preserved as it is, so it is easy to distribute and store. In contrast to the immersion and drying process, which takes 6 to 12 hours, the immersion in seasoning liquid for a short time of less than 20 minutes penetrates into the chamber, and then the seasoning is made evenly from the low temperature drying stage to the yolk. As well as the effect of drastically reducing the existing manufacturing time is an invention that has a very excellent effect that can be mass-produced, mass-selling eggs in low price due to this.

1 is a flowchart of the seasoned semi-boiled egg manufacturing method of the present invention.
2 is a real picture taken by cutting the central portion of the half-boiled egg prepared by the seasoned half-boiled egg production method of the present invention.

The present invention is a first step (S1) of boiled raw eggs to a semi-boiled form; A second step (S2) of immersing the half-boiled egg in the seasoning liquid to infiltrate the seasoning liquid into the chamber of the half-boiled egg; A third step (S3) of infiltrating the seasoning liquid to the yolk (egg yolk) of the half-boiled egg while drying the semi-boiled egg into which the seasoning liquid has penetrated; It relates to a method for producing a seasoned semi-boiled egg comprising a.

In more detail, the process of boiled raw eggs to a semi-boiled form will be easily carried out by those skilled in the art by adjusting the time and temperature according to a known method of boiling eggs,

Preferably, the raw eggs are put in 68 ~ 72 ℃ water, and the temperature is gradually raised to 3 ~ 5 minutes while heating the water to 91 ~ 93 ℃ and boiled for 5 ~ 8 minutes in 91 ~ 93 ℃ water. To prepare.

In general, eggs start to ripen at about 70 ℃, but when raw eggs are boiled at a temperature higher than 93 ℃, the egg white inside the egg expands rapidly and eggshells are fragile, and the inside of the egg is hard to cook evenly. If the temperature is lower than 91 ℃, the inside of the eggs do not ripen tends to be soft and semi-aging occurs. When boiled for more than 8 minutes in relation to the boiling time, the eggs are matured, so that the egg yolk is moist and soft, soft-boiled eggs are not obtained.If the eggs are boiled for less than 5 minutes, the eggs are not evenly semi-matured. The vivid taste remains because there is a problem that can not be ingested in a refreshing mood.

In addition, the second step (S2) is a step of infiltrating the seasoning liquid into the chamber of the half-boiled egg by immersing the half-boiled egg in the seasoning solution of 5 ~ 7 ℃ for 20-30 minutes. When the soft-boiled egg is immersed in a low-temperature seasoning solution, egg whites and egg yolks of the eggs are contracted, thereby expanding the chamber, which is a space between the eggshell and the egg shell membrane. At this time, the low-temperature seasoning liquid is penetrated into the chamber, which is a space between the eggshell and the eggshell membrane, through the fine pores of the egg so that the eggshell is not damaged and the seasoning is maintained as it is in the egg state of raw eggs. This method is described in more detail below as a novel method for preparing seasoned semi-boiled eggs, which is not found at all in the prior art.

When the temperature of the seasoning liquid exceeds 7 ℃, the temperature of the seasoning liquid is raised to achieve a thermal equilibrium with the temperature of the heated half-boiled egg, and when the temperature of the seasoning liquid is increased, the egg white gradually expands, so that the expanded gas is gradually reduced. Due to the infiltrated seasoning liquid is discharged back to the outside of the egg shell through the fine pores of the egg, the inside of the semi-boiled egg is not evenly added to the bar to obtain the seasoned semi-boiled egg to obtain in the present invention, the temperature of the seasoning liquid If the temperature is less than 5 ℃, the temperature of the half-boiled egg immersed in the seasoning liquid is lowered, and the difference occurs with the temperature (10 degrees) which is to be processed in the process of drying, which is the next step. The immersion time is less than 20 minutes. When less immersion occurs, less seasoning occurs and the immersion time exceeds 30 minutes This is because a lot of seasoning liquid is immersed and seasoning is strong. Therefore, it is important to adjust the temperature and time well in the process of optimal infiltration into the liver.

When the seasoning liquid is prepared with salt seasoned eggs, the sodium chloride concentration is 20% or more (the upper limit of the sodium chloride concentration is to be saturated solution), and the aqueous solution of sodium chloride, amino acid, oligosaccharide, green tea extract, jujube according to preference. Alternatively, one or more of the extract, licorice extract and plum extract may be selected and used in addition to the seasoning solution.

In addition, the third step (S3) is a step of taking out the seasoned semi-boiled egg from the low-temperature seasoning liquid and drying it in a low-temperature drying room at 10 ° C. or lower, and infiltrating the seasoning liquid to the yolk (egg yolk) of the half-boiled egg at a temperature of 10 ° C. or higher. When the seasoning liquid is infiltrated while drying at low temperature, the egg whites of the half-boiled egg swell, and the expanded chamber between the eggshell and the egg shell gradually decreases, so that the seasoning liquid inside the chamber penetrates to the yolks (egg yolk) inside the half-boiled egg. This is because before the egg is discharged out of the egg shell again through the fine pores, the problem occurs that the inside of the semi-boiled egg is not evenly seasoned. In comparison with the conventional process (egg of mature eggs), in which the eggs are seasoned for 3 to 6 hours and the seasoned eggs are dried for 3 to 6 hours in hot air, the seasoning liquid is immersed in the process of low temperature drying after immersing the eggs within 20 minutes. The manufacturing process has been simplified in that it penetrates into the yolk (egg yolk) and is a seasoned semi-boiled egg that can drastically reduce the manufacturing time. This third process is the core process technology of the present invention not only found in the prior art known, but also solved all the limitations or problems of the technology related to the conventional method for manufacturing semi-boiled egg yolk (warm yolk) that was the most difficult solution It is to be seasoned evenly and quickly. In addition, in the conventional high temperature drying method, it is difficult to continuously maintain the soft-boiled state in the drying process, but there is a problem in that the yolk hardening occurs. The invention is to maintain the intact so that the intake of good texture.

In addition, the semi-boiled egg prepared by the seasoned semi-boiled egg manufacturing method of the present invention is seasoned up to egg yolk with a simple seasoning solution, so that it is not necessary to carry seasonings such as salt separately, and there is no problem that it is salty or sour for each part. Evenly seasoned, the taste is very good effect.

In addition, the seasoned semi-boiled egg manufacturing method of the present invention is not easy to distribute and store the egg shell is not removed by the seasoning treatment without removing the egg shell is not only easy to distribute and store, but also a very excellent effect that can be mass-produced, mass sale There is.

Claims (4)

A first step (S1) of preparing raw eggs by putting raw eggs into water and heating them; A second step (S2) of immersing the half-boiled egg in the seasoning solution at 5 to 7 ° C. to infiltrate the seasoning solution into the chamber of the half-boiled egg; In the method of manufacturing the seasoned semi-boiled egg in the third step (S3) of drying the semi-boiled egg in which seasoning liquid has penetrated into the chamber,
The step (S1) of producing a semi-boiled egg is put raw eggs in 68 ℃ to 72 ℃ water, gradually increase the temperature of the water to 91 ℃ to 93 ℃ 4 to 6 minutes and then 5 to 10 in 91 ℃ to 93 ℃ water Boiled for about minutes to prepare a seasoned semi-boiled egg, characterized in that for producing a semi-boiled egg. delete 2. The method of claim 1, wherein the seasoning solution is an aqueous sodium chloride solution having a sodium chloride concentration of 20% or more (the upper limit of the sodium chloride concentration is a saturated solution). The method of claim 1, wherein the third step (S3) of drying the semi-boiled egg in which seasoning liquid has penetrated into the chamber, the egg white of the semi-boiled egg is expanded at a temperature of 10 ° C. or more, so that the expanded chamber between the eggshell and the egg shell is gradually reduced. To prepare a seasoned semi-boiled egg, characterized in that the seasoning liquid penetrates into the egg yolk (egg yolk) by low-temperature drying in a low-temperature drying room of less than 10 ℃ so that the seasoning liquid penetrated inside is not discharged out of the egg shell again through the fine pores of the egg. Way.

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