KR101216336B1 - The mixing method of a raw egg - Google Patents
The mixing method of a raw egg Download PDFInfo
- Publication number
- KR101216336B1 KR101216336B1 KR1020120064289A KR20120064289A KR101216336B1 KR 101216336 B1 KR101216336 B1 KR 101216336B1 KR 1020120064289 A KR1020120064289 A KR 1020120064289A KR 20120064289 A KR20120064289 A KR 20120064289A KR 101216336 B1 KR101216336 B1 KR 101216336B1
- Authority
- KR
- South Korea
- Prior art keywords
- egg
- raw egg
- raw
- mixing
- white
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 131
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 31
- 239000000853 adhesive Substances 0.000 claims abstract description 14
- 230000001070 adhesive effect Effects 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 238000005336 cracking Methods 0.000 claims description 8
- 210000003491 skin Anatomy 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 abstract description 11
- 235000014103 egg white Nutrition 0.000 abstract description 6
- 210000000969 egg white Anatomy 0.000 abstract description 6
- 210000003278 egg shell Anatomy 0.000 abstract description 4
- 235000013345 egg yolk Nutrition 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000005553 drilling Methods 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 날계란의 믹싱방법에 관한 것으로, 더 상세하게는, 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 2,000~10,000rpm으로 회전시켜, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 한다. The present invention relates to a method of mixing a raw egg to uniformly mix the egg white and yolk inside the raw egg while preventing the shell of the raw egg, more specifically, the raw egg at 2,000 ~ 10,000rpm while preventing the shell of the raw egg Rotating, uniformly mixing the white and the yolk inside the raw egg.
상기와 같이, 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기 믹싱된 날계란을 삶아서 취식시에 흰자와 노른자를 각각 취식함으로써 느꼈던 퍽퍽한 단점을 보완하여 부드러운 식감을 주게 되고, 조리시에도 따로 혼합하지 않아도 되어 간편하게 조리가 가능한 특징이 있다.
As described above, by uniformly mixing the white egg and yolk inside the raw egg, the mixed raw egg is boiled to compensate for the puffiness that was felt by eating each of the white and yolk at the time of eating, giving a soft texture, even mixing separately when cooking There is a feature that can be easily cooked without having to.
계란은 달걀이라고도 한다. 달걀의 겉은 단단한 껍데기(난각)에 싸여 있고, 그 안에는 2층의 속껍질이 있다. 겉껍데기에는 작은 구멍이 많아서 그 구멍을 통하여 호흡을 한다. 또 시간이 지나면 이 구멍을 통하여 이산화탄소와 수분이 증발하고, 미생물이 침투하여 내용물이 빨리 썩게 된다. 2층으로 된 속껍질 사이의 한쪽에는 공기집이 있는데, 이 공기집은 갓 낳은 달걀일 때는 작았다가 시간이 지나 수분과 이산화탄소가 증발하면 차차 커진다. Eggs are also called eggs. The outer surface of the egg is wrapped in a hard shell (an eggshell), and there are two layers of the inner shell. The outer shell has many small holes and breathes through the holes. Over time, carbon dioxide and water evaporate through these pores, and microorganisms penetrate, causing the contents to rot quickly. There is an air trap on one side between the two-layered shells, which is small for freshly laid eggs and grows over time as water and carbon dioxide evaporate.
속껍질 안에는 흰자위(난백)이 있고 겉껍데기와 노른자위(난황) 주위에는 묽은 흰자위가 있으며 그 중간에는 된 흰자위가 있다. 노른자위는 얇은 막으로 둘러싸여 있고 양쪽 끝이 알끈으로 고정되어 있다. 각 구성 물질의 비율은 껍데기 11%, 흰자위 58%, 노른자위 31%이다. In the inner shell there is a white egg (an egg white), around the outer shell and yolk (an egg yolk) there is a thin white egg, and in the middle is a white egg. The yolk is surrounded by a thin membrane and both ends are fixed with a string. The proportion of each component is 11% shell, 58% white and 31% yolk.
계란은 100g을 기준으로 단백질 12.70g, 당질 1.00g, 지질 11.00g, 칼슘 47.00mg, 칼륨 12.00mg, 콜레스테롤 475.00mg, 베타카로틴 18.00㎍, 레티놀 153.00㎍, 나트륨 126.00mg, 비타민 A 156.00㎍, 비타민 B1 0.26mg, 비타민 B2 0.26mg, 비타민 B6 0.10mg, 비타민 E 1.05mg의 영양성분이 포함되어 있는 완전 식품으로 모든 영양소가 골고루 함유되어 있어 유아, 아동, 청소년, 노인, 환자, 수험생, 채식주의자 등에 영양을 공급해주는 식품이다. Eggs are 12.70g protein, 1.00g sugar, 11.00g lipid, calcium 47.00mg, potassium 12.00mg, cholesterol 475.00mg, beta-carotene 18.00µg, retinol 153.00µg, sodium 126.00mg, vitamin A 156.00µg, vitamin B1 It is a complete food that contains 0.26mg, Vitamin B2 0.26mg, Vitamin B6 0.10mg, Vitamin E 1.05mg, and it contains all the nutrients to nourish infants, children, adolescents, the elderly, patients, examinees and vegetarians. It is a food that supplies.
이러한 풍부한 영양성분을 갖춘 계란을 삶아서 섭취할 경우에 노른자의 퍽퍽함으로 인하여 유아, 아동, 노인, 환자 등은 꺼리는 경향이 있는 단점이 있다. 이러한 단점을 보완하고자 날계란이 깨지지 않도록 하면서 날계란 내부의 흰자와 노른자가 균일하게 혼합되어 삶더라도 퍽퍽함이 없는 부드러운 식감이 되도록 날계란을 믹싱하는 방법은 전무하다.
When boiled and eaten with such rich nutritional ingredients, there is a disadvantage that infants, children, the elderly, patients, etc., tend to be reluctant due to the puck of the yolk. In order to compensate for these drawbacks, there is no way to mix the raw egg so that the egg and egg yolk inside the raw egg are mixed evenly while the raw egg is not mixed.
본 발명은 상기한 바와 같은 문제를 해결하고자 발명한 것으로, 그 목적은 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키도록 함에 있다.The present invention has been invented to solve the problems described above, and its object is to uniformly mix the white and the yolk inside the raw egg without breaking the shell of the raw egg.
또 다른 목적으로는 날계란을 회전시키기 전에 날계란 내부에 소금물을 주입하여 회전시키거나, 상기 날계란을 회전시킨 후에 소금물에 침지시킴으로써, 상기 믹싱된 날계란을 삶거나 조리시에 따로 간을 하지 않아도 되어 간편하게 취식이 가능하도록 함에 있다. Another purpose is to inject salt water into the raw egg before rotating it, or rotate the raw egg, or by rotating the raw egg soaked in salt water, the mixed raw egg is not boiled or cooked separately without cooking separately Is in making this possible.
또 다른 목적으로는 상기 날계란을 회전시킬 경우에, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하도록 함에 있다.
Another purpose is to prevent the cracking by coating the skin of the raw egg with an edible adhesive when the raw egg is rotated.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 날계란의 믹싱방법에 있어서, 날계란의 믹싱방법에 있어서, 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 2,000~10,000rpm으로 회전시켜, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 한다.In the mixing method of raw egg according to the present invention for achieving the above object, in the mixing method of raw egg, by rotating the raw egg at 2,000 ~ 10,000rpm without breaking the shell of raw egg, and the white inside the raw egg It is characterized by uniformly mixing the yolk.
또, 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 2,000~10,000rpm으로 회전시킨 후, 상기 믹싱된 날계란을 염도가 5~20중량%인 소금물에 2~7일 동안 침지하여 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 한다. In addition, the raw egg was rotated at 2,000 to 10,000 rpm while the shell of the raw egg was not broken, and the mixed raw egg was immersed in salt water having a salinity of 5 to 20% by weight for 2 to 7 days. It is characterized by uniformly mixing.
또, 상기 날계란을 회전시킬 경우에, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하는 것을 특징으로 한다.In addition, in the case of rotating the raw egg, it is characterized by coating the skin of the raw egg with an edible adhesive to prevent cracking.
또, 날계란의 표피에 미세한 구멍을 뚫은 후, 회전핀을 주입하여 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란의 내부를 500~4,000rpm으로 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 한다.In addition, after drilling a fine hole in the skin of the raw egg, while rotating the inside of the raw egg at 500 ~ 4,000rpm while sealing the shell of the raw egg by injecting a rotary pin to seal, uniformly white and yolk inside the raw egg It is characterized by mixing.
또, 날계란의 표피에 미세한 구멍을 뚫어 염도가 1~10중량%인 소금물을 주입기로 주입한 후, 회전핀을 주입하여 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란의 내부를 500~4,000rpm으로 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 한다.In addition, by inserting a brine having a salinity of 1 to 10% by weight with a fine hole in the epidermis of the raw egg, and injecting a rotating pin to rotate the inside of the raw egg at 500 ~ 4,000rpm while preventing the shell of the raw egg to be broken After sealing, the white egg and the yolk inside the raw egg are mixed uniformly.
또, 상기 날계란의 내부를 회전시킬 경우에, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하는 것을 특징으로 한다.
In addition, when rotating the inside of the raw egg, it is characterized in that the skin of the raw egg is coated with an edible adhesive to prevent cracking.
본 발명에 따라 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기 믹싱된 날계란을 삶아서 취식시에 흰자와 노른자를 각각 취식함으로써 느꼈던 퍽퍽한 단점을 보완하여 부드러운 식감을 주게 되고, 상기 믹싱된 날계란을 각 가정 및 식당 등에서 조리시에도 상기 믹싱된 날계란을 깨서 따로 혼합하지 않아도 되어 간편하게 조리가 가능한 효과가 있다.By uniformly mixing the egg white and yolk inside the raw egg according to the present invention, boiled the mixed raw egg to compensate for the puffiness that was felt by eating each of the white and yolk at the time of eating to give a soft texture, the mixed raw egg Even when cooking in each home or restaurant, the mixed raw eggs do not need to be mixed separately to break the cooking effect can be easily.
또한, 상기 날계란을 회전시키기 전에 날계란 내부에 소금물을 주입하여 회전시키거나, 상기 날계란을 회전시킨 후에 소금물에 침지시킴으로써, 상기 믹싱된 날계란을 삶거나 조리시에 따로 간을 하지 않아도 되어 간편하게 취식이 가능한 효과가 있다.In addition, by rotating the raw egg before the rotation of the raw egg inject the salt water or rotated, or by rotating the raw egg by immersed in salt water, the mixed raw egg do not need to boil or separately during cooking can be eaten easily It works.
또한, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하는 효과가 있다.
In addition, there is an effect of preventing the cracking by coating the epidermis of the raw egg with an edible adhesive.
도 1은 본 발명에 따른 날계란의 믹싱방법의 제1실시예이다.
도 2는 본 발명에 따른 날계란의 믹싱방법의 제2실시예이다.1 is a first embodiment of a method of mixing raw eggs according to the present invention.
2 is a second embodiment of a method of mixing raw eggs according to the present invention.
이하, 본 발명에 따른 날계란의 믹싱방법의 바람직한 실시예를 첨부한 도면을 참조로 하여 상세히 설명한다. 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하며 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위하여 제공되는 것이다.
Hereinafter, with reference to the accompanying drawings a preferred embodiment of the method of mixing the raw egg according to the present invention will be described in detail. The present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, only this embodiment to make the disclosure of the present invention complete and to those skilled in the art to fully understand the scope of the invention It is provided to inform you.
도 1은 본 발명에 따른 날계란의 믹싱방법의 제1실시예이고, 도 2는 본 발명에 따른 날게란의 믹싱방법의 제2실시예이다.
1 is a first embodiment of a method of mixing raw eggs according to the present invention, Figure 2 is a second embodiment of a method of mixing the raw egg according to the present invention.
도 1에 도시한 바와 같이, 본 발명은 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 날계란의 믹싱방법에 관한 것이다.As shown in FIG. 1, the present invention relates to a method of mixing raw eggs by uniformly mixing whites and yolks in the raw eggs without breaking the shell of the raw eggs.
더 상세하게는, 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 2,000~10,000rpm으로 20~60초 동안 회전시켜, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것이다.More specifically, the raw egg is rotated for 20 to 60 seconds at 2,000 to 10,000 rpm while the shell of the raw egg is not broken, thereby uniformly mixing the white and the yolk inside the raw egg.
여기서, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기 믹싱된 날계란을 삶아서 취식시에 흰자와 노른자를 각각 취식함으로써 느꼈던 퍽퍽한 단점을 보완하여 부드러운 식감을 주게 되고, 상기 믹싱된 날계란을 각 가정 및 식당 등에서 조리시에도 상기 믹싱된 날계란을 깨서 따로 혼합하지 않아도 되어 간편하게 조리가 가능하다.Here, by uniformly mixing the white egg and the yolk inside the raw egg, the mixed raw egg is boiled to compensate for the puffiness that was felt by eating each of the white and yolk at the time of eating to give a soft texture, each of the mixed raw egg Even when cooking at home or in a restaurant, the mixed raw eggs do not need to be mixed separately to make it easy to cook.
또한, 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 2,000~10,000rpm으로 회전시킨 후, 날계란을 염도가 5~20중량%인 소금물에 2~7일 동안 침지하여 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키게 되어 상기 믹싱된 날계란을 삶거나 조리시에 따로 간을 하지 않아도 되어 간편하게 취식이 가능하다.In addition, after rotating the raw egg to 2,000 ~ 10,000rpm while preventing the shell of the raw egg, the raw egg is immersed in salt water of 5 to 20% by weight for 2 to 7 days to uniform white and yolk inside the raw egg The mixed raw egg is not boiled or cooked separately without cooking, it is possible to eat easily.
그리고, 상기 날계란을 회전시킬 경우에, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지할 수 있다.And, in the case of rotating the raw egg, the epidermis of the raw egg can be coated with an edible adhesive to prevent cracking.
여기서, 상기 식용접착제는 당업계에서 일반적으로 사용하는 것으로 그 종류에 구애받지 않으나, 산화칼슘, 동물성 단백질, 유기산, 전분을 혼합하여 제조된 것을 사용하는 것이 바람직하다.Here, the edible adhesive is generally used in the art, regardless of its kind, it is preferable to use the one prepared by mixing calcium oxide, animal protein, organic acid, starch.
또한, 바람직하게는 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란을 3000~4000rpm으로 20~60초 동안 회전시켜, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것이다.
In addition, the raw egg is rotated for 20 to 60 seconds at 3000 to 4000 rpm while the shell of the raw egg is not broken, thereby uniformly mixing the white and the yolk inside the raw egg.
도 2에 도시한 바와 같이, 본 발명은 날계란의 표피에 미세한 구멍을 뚫은 후, 회전핀을 주입하여, 상기 날계란의 껍질이 깨지지 않도록 하면서 날계란의 내부에서 흰자와 노른자를 균일하게 혼합시키는 날계란의 믹싱방법에 관한 것이다.As shown in FIG. 2, the present invention drills a fine hole in the skin of a raw egg and then injects a rotating pin to mix the egg and the yolk uniformly inside the raw egg without breaking the shell of the raw egg. It is about a method.
더 상세하게는, 날계란의 표피에 미세한 구멍을 뚫은 후, 회전핀을 주입하여, 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란의 내부를 500~4,000rpm으로 20~60초 동안 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것이다.More specifically, after drilling a fine hole in the epidermis of the raw egg, by inserting a rotary pin, while rotating the inside of the raw egg at 500 ~ 4,000 rpm for 20 to 60 seconds while preventing the shell of the raw egg to be sealed, The raw egg is to uniformly mix the white and the yolk inside.
그리고, 상기 회전핀은 직선, 꺽인형, 날개형, 스크루, 끝이 섬유재질로 구성된 회전핀 중 어느 하나를 사용할 수 있다. In addition, the rotary pin may be any one of a straight, angled, wing, screw, the end of the rotating pin consisting of a fiber material.
여기서, 상기 날계란의 표피에 미세한 구멍을 뚫을 때에는 1~2mm의 정도의 크기로 뚫는다.Here, when drilling a minute hole in the epidermis of the raw egg is drilled in the size of about 1 ~ 2mm.
또한, 상기 날계란을 회전시켜 믹싱시킨 후 밀봉할 때에는 스티커나 식용접착제를 사용하여 밀봉한다.In addition, the sealant is sealed using a sticker or an edible adhesive when sealing after rotating and mixing the egg.
여기서, 상기 식용접착제는 당업계에서 일반적으로 사용하는 것으로 그 종류에 구애받지 않으나, 산화칼슘, 동물성 단백질, 유기산, 전분을 혼합하여 제조된 것을 사용하는 것이 바람직하다.Here, the edible adhesive is generally used in the art, regardless of its kind, it is preferable to use the one prepared by mixing calcium oxide, animal protein, organic acid, starch.
여기서, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기 믹싱된 날계란을 삶아서 취식시에 흰자와 노른자를 각각 취식함으로써 느꼈던 퍽퍽한 단점을 보완하여 부드러운 식감을 주게 되고, 상기 믹싱된 날계란을 각 가정 및 식당 등에서 조리시에도 상기 믹싱된 날계란을 깨서 따로 혼합하지 않아도 되어 간편하게 조리가 가능하다.Here, by uniformly mixing the white egg and the yolk inside the raw egg, the mixed raw egg is boiled to compensate for the puffiness that was felt by eating each of the white and yolk at the time of eating to give a soft texture, each of the mixed raw egg Even when cooking at home or in a restaurant, the mixed raw eggs do not need to be mixed separately to make it easy to cook.
그리고, 날계란의 표피에 미세한 구멍을 뚫어 염도가 1~10중량%인 소금물을 주입기로 주입한 후, 회전핀을 주입하여, 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란의 내부를 500~4,000rpm으로 20~60초 동안 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기 믹싱된 날계란을 삶거나 조리시에 따로 간을 하지 않아도 되어 간편하게 취식이 가능하다.In addition, by inserting a brine having a salinity of 1 to 10% by weight with a fine hole in the cuticle of the raw egg with an injector, and then injecting a rotating pin, the inside of the raw egg at 500 ~ 4,000rpm while preventing the shell of the raw egg After rotating for 20 to 60 seconds to seal, by uniformly mixing the egg white and yolk inside the raw egg, the mixed raw egg does not have to be boiled or cooked separately when cooking is easy to eat.
또한, 상기 염도가 1~10중량%인 소금물 이외에도 액체상태의 유화제 및 가미제를 주입할 수 있다.In addition, in addition to the brine having a salinity of 1 to 10% by weight, liquid emulsifiers and flavoring agents may be injected.
그리고, 상기 날계란을 회전시킬 경우에, 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지할 수 있다.And, in the case of rotating the raw egg, the epidermis of the raw egg can be coated with an edible adhesive to prevent cracking.
또한, 바람직하게는 날계란의 표피에 미세한 구멍을 뚫은 후, 회전핀을 주입하여, 상기 날계란의 껍질이 깨지지 않도록 하면서 상기 날계란의 내부를 1000~1500rpm으로 20~60초 동안 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것이다.
In addition, preferably by drilling a fine hole in the skin of the raw egg, by injecting a rotary pin, while rotating the inside of the raw egg at 1000 ~ 1500rpm for 20 to 60 seconds while preventing the shell of the raw egg to be sealed, the It is a uniform mixture of egg white and yolk inside raw egg.
이상과 같이 본 발명에 따른 이상과 같이 본 발명에 따른 날계란의 믹싱방법에 대해서 예시한 도면을 참조로 하여 설명하였으나, 본 명세서에 개시된 실시예와 도면에 의해 본 발명이 한정되는 것은 아니며, 본 발명의 기술사상의 범위 내에서 당업자에 의해 다양한 변형이 이루어질 수 있음은 물론이다.As described above with reference to the drawings illustrating the mixing method of the raw egg according to the present invention as described above, the present invention is not limited by the embodiments and drawings disclosed herein, the present invention Of course, various modifications can be made by those skilled in the art within the scope of the technical idea.
Claims (6)
날계란의 껍질이 깨지지 않도록 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하면서 상기 날계란을 3000~4000rpm으로 20~60초 동안 회전시킨 후, 상기 믹싱된 날계란을 염도가 5~20중량%인 소금물에 2~7일 동안 침지하여 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 하는 날계란의 믹싱방법.
In the mixing method of raw eggs,
After coating the epidermis of the raw egg with an edible adhesive to prevent cracking of the raw egg, while rotating the raw egg at 3000-4000 rpm for 20 to 60 seconds while preventing cracking, the mixed raw egg is brine with a salt content of 5 to 20% by weight. Mixing method of raw egg, characterized in that for immersion for 2 to 7 days to uniformly mix the white and yolk inside the raw egg.
날계란의 표피에 1~2mm의 구멍을 뚫어 염도가 1~10중량%인 소금물을 주입기로 주입한 후, 회전핀을 주입하여 상기 날계란의 껍질이 깨지지 않도록 상기 날계란의 표피를 식용접착체로 코팅하여 깨짐을 방지하면서 상기 날계란의 내부를 1000~1500rpm으로 20~60초 동안 회전시킨 후 밀봉하여, 상기 날계란 내부의 흰자와 노른자를 균일하게 혼합시키는 것을 특징으로 하는 날계란의 믹싱방법.
In the mixing method of raw eggs,
Inject 1 ~ 2mm of salt into the skin of the raw egg and inject salt water with 1 ~ 10% by weight of salt into the injector, and then insert the rotating pin to coat the skin of the raw egg with edible adhesive so that the shell of the raw egg is not broken. Rotating the inside of the raw egg for 20 to 60 seconds while preventing the sealing after sealing, by mixing the white egg and yolk inside the raw egg uniformly characterized in that mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120064289A KR101216336B1 (en) | 2012-06-15 | 2012-06-15 | The mixing method of a raw egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120064289A KR101216336B1 (en) | 2012-06-15 | 2012-06-15 | The mixing method of a raw egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101216336B1 true KR101216336B1 (en) | 2012-12-27 |
Family
ID=47908392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120064289A KR101216336B1 (en) | 2012-06-15 | 2012-06-15 | The mixing method of a raw egg |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101216336B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101589182B1 (en) | 2015-09-10 | 2016-01-28 | (주)이엔푸드 | The mixing method of a raw egg |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2774462B2 (en) * | 1995-07-07 | 1998-07-09 | 健一 成山 | Egg stirrer |
| KR100357275B1 (en) * | 2000-03-23 | 2002-10-19 | 김두한 | Non-destructive seasoning method for eggs by concentration gradient |
| KR100589054B1 (en) * | 2003-12-05 | 2006-06-14 | 이혜진 | The device with the egg making method which a edibility composite is agitated |
-
2012
- 2012-06-15 KR KR1020120064289A patent/KR101216336B1/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2774462B2 (en) * | 1995-07-07 | 1998-07-09 | 健一 成山 | Egg stirrer |
| KR100357275B1 (en) * | 2000-03-23 | 2002-10-19 | 김두한 | Non-destructive seasoning method for eggs by concentration gradient |
| KR100589054B1 (en) * | 2003-12-05 | 2006-06-14 | 이혜진 | The device with the egg making method which a edibility composite is agitated |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101589182B1 (en) | 2015-09-10 | 2016-01-28 | (주)이엔푸드 | The mixing method of a raw egg |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432207A (en) | Making method of mixed eggs | |
| KR101216336B1 (en) | The mixing method of a raw egg | |
| CN102871026A (en) | Making method for rice dumplings with meat | |
| CN104012921B (en) | Vacuum frying combines with microcapsule embedded technology and prepares the method for chive chicken flavor compound seasoner | |
| CN104855469A (en) | Water fennel toast and processing technology thereof | |
| CN107568631A (en) | A kind of spiced Salted duck egg method for salting | |
| CN104256702B (en) | A kind of duck goes raw meat to protect the method for look | |
| CN101238897A (en) | Structure of egg with shell and manufacturing method thereof | |
| CN104012926B (en) | Vacuum frying combines with microcapsule embedded technology and prepares the method for spicy beef taste compound seasoner | |
| CN102630937A (en) | Preparation method of canned Chinese bulbous onion | |
| JPH0851957A (en) | Method of processing fowl or meat piece | |
| CN105341761A (en) | Preparation method for pickling salted duck eggs by edible amaranth | |
| CN103355692A (en) | Method for making characteristic baked egg | |
| CN107897859A (en) | A kind of preparation process of beef paste | |
| CN104012998A (en) | Method for making beef balls | |
| CN106578930A (en) | Manufacture method of barbecued bamboo-tube cooked rice | |
| CN104012927B (en) | Vacuum frying combines with microcapsule embedded technology the mutton taste compound seasoner prepared | |
| CN108850894A (en) | A kind of solid sea cucumber production method | |
| CN104207065A (en) | Preparation method of sugar-vinegar garlic | |
| KR20000008062A (en) | Egg with blended yolk and albumen and its preparing method | |
| KR102073844B1 (en) | Method for manufacturing portable egg white food and the portable egg white food manufactured by the same | |
| CN108740819A (en) | A kind of production method of lotus leaf chicken | |
| CN104012931B (en) | Vacuum frying combines with microcapsule embedded technology the meat flavour compound seasoner braised in soy sauce prepared | |
| CN107927607A (en) | A kind of surimi sausage of the fourth containing inkfish | |
| JPS6115665A (en) | Preparation of processed egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20150930 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20161219 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20171212 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |