KR102328662B1 - Roasted egg jangjorim using Lentinula edodes and producing method thereof - Google Patents

Abstract

The present invention relates to roasted egg soy sauce braised beef using a shiitake manufactured by using a boiling liquid including a roasted egg and dry shiitake powder and a manufacturing method thereof. The present invention manufactures a boiling liquid by using shiitake powder and manufactures egg soy sauce braised beef by mixing a roasted egg with this boiling liquid so as to make texture of the egg better and make a taste better by reducing a fishy smell, thereby increasing palatability.

Description

Roasted egg jangjorim using Lentinula edodes and producing method thereof

The present invention relates to a stewed egg using shiitake mushroom powder and a method for manufacturing the same, and more particularly, to a stewed egg with improved texture and palatability by simmering a roasted egg in a stew using shiitake mushroom powder, and to a method for preparing the same .

Consumers demand simplicity and variety in the modern dietary culture. In the same context for egg consumption, the necessity of accommodating consumers' convenience and diverse needs is emerging.

Eggs have long been recognized as a complete food containing all the nutrients evenly. In Korea, most eggs are consumed in the form of raw eggs. However, as the consumption of food using eggs has increased in recent years, the consumption of processed eggs is also increasing. In developed countries such as Europe and the United States, the demand for processed eggs is very high, and about 30-40% of the total egg production is manufactured and supplied in the form of processed eggs such as egg white and yolk.

Egg Jangjorim is a side dish made by boiling eggs, peeling them, and simmering them in soy sauce.

Baked eggs are eggs that are baked at a high temperature and have a unique chewy texture. However, there is a problem in that the chewy texture unique to baked eggs is not maintained when making Jangjorim using baked eggs.

In order to accommodate consumers' convenience and various demands, it is necessary to study scrambled eggs that can improve palatability and quality while considering salinity and hygiene suitable for modern people's tastes, and providing functionality suitable for the health of consumers.

Shiitake mushroom (Lentinula edodes) is an easy-to-cultivate and fragrant mushroom that has spread from Asia to the world, and grows wild on or around the hornbeam tree in the wild. During the drying process of dried shiitake mushrooms, sodium guanylate, a kind of amino acid, is produced, and the flavor and taste of these mushrooms are stronger and have a umami taste. Shiitake mushrooms are known to be effective in improving blood vessel function, strengthening immunity, and preventing constipation.

Korean Patent Registration No. 10-0954888 Korean Patent Registration No. 10-1048296 Korean Patent Publication No. 10-2012-0032075 Korean Patent Registration No. 10-1813084

The present invention prepares a stewed liquid using shiitake mushroom powder and mixes the stewed liquid with a roasted egg to prepare a boiled egg, thereby maintaining the unique chewy texture of roasted eggs to improve the texture and reduce the fishy smell and fishy taste of eggs. Its purpose is to provide a boiled egg with better taste and improved overall palatability.

In the present invention,

preparing a baked egg;

Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, stewed sauce 25-28% by weight, bonito seasoning 5-6% by weight, caramel color 1.5-2.5% by weight %, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder to prepare a mild-tasting stewed liquid;

mixing the roasted egg and the stewed liquid in a weight ratio of 50:45 to 55, filling the packaging material and sealing the mixture;

Sterilizing while cooking by boiling at 90-100° C. for 35-45 minutes after the sealing; and

It provides a method for producing a mild taste roasted egg long stew using shiitake mushrooms, comprising the step of cooling after the sterilization.

In the above manufacturing method, it is preferable to prepare the baked egg by heating it at a temperature of 100° C. or higher for 9 to 12 hours, peeling it, and then washing it.

Also, in the present invention,

preparing a baked egg;

Purified water 38~42% by weight, starch syrup 8~9% by weight, salt 9~11% by weight, sugar 3~4% by weight, hot spice powder 3~4% by weight, stewed sauce 22~25% by weight, Katsuo seasoning liquid 5~6 preparing a spicy stewed solution containing 1.5 to 2.5% by weight of weight %, caramel pigment 1.5 to 2.5% by weight, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder;

mixing the roasted egg and the stewed liquid in a weight ratio of 50:45 to 55, filling the packaging material and sealing the mixture;

Sterilizing while cooking by boiling at 90-100° C. for 35-45 minutes after the sealing; and

It provides a method for preparing a spicy roasted egg long stew using shiitake mushrooms, comprising the step of cooling after the sterilization.

In the above manufacturing method, it is preferable to prepare the baked egg by heating it at a temperature of 100° C. or higher for 9 to 12 hours, peeling it, and then washing it.

Also, in the present invention,

Roasted eggs; Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, stewed sauce 25-28% by weight, bonito seasoning 5-6% by weight, caramel color 1.5-2.5% by weight %, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder, characterized in that it contains a stewed liquid in a weight ratio of 50:45 to 55, We offer a mild-flavored roasted egg long stew using shiitake mushrooms.

Also, in the present invention,

Roasted eggs; Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, hot spice powder 3.4% by weight, stewed sauce 23.4% by weight, bonito seasoning solution 5-6% by weight, caramel A spicy stew containing 1.5 to 2.5% by weight of pigment, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder, in a weight ratio of 50:45 to 55 It provides a spicy roasted egg long stew using shiitake mushrooms, characterized in that.

The present invention can improve the texture by maintaining the unique soft texture of roasted eggs by preparing a stewed liquid using shiitake mushroom powder, and mixing the stewed liquid with a roasted egg to prepare a boiled egg. By reducing the fishy smell and fishy taste of eggs, the taste can be improved, and the overall palatability can be improved.

In addition, the shiitake mushroom powder helps maintain the egg yolk, so that the yolk becomes less cloudy.

The boiled egg stew of the present invention is easily distributed and stored in a sealed packaged form, so that consumers can conveniently eat boiled egg jangjang at home, school, etc.

1 is a photograph of a roasted egg long stew of the present invention.
Figure 2 is a photograph of the packaged baked egg long stew of the present invention.

The present invention relates to a method for preparing roasted egg long stew using shiitake mushrooms and to a roasted egg long stew. Roasted egg long stew using shiitake mushrooms of the present invention, roasted egg; Contains purified water, starch syrup, salt, sugar, stewed sauce, dried shiitake mushroom powder, etc. The method for preparing a roasted egg long stew using shiitake mushrooms of the present invention includes the steps of preparing a roasted egg; preparing a stewed liquid; Mixing the boiled egg and the stewed liquid, filling the packaging material and sealing; Sterilizing while cooking by boiling; and cooling. Hereinafter, each component constituting the roasted egg long stew of the present invention and a manufacturing method will be described in detail.

First, use a baked egg that has been baked at a high temperature as an egg.

At this time, if the raw egg is aged for 2-3 days, the degree of peeling, the elasticity of the egg white, and the penetration of the seasoning are high, so it is preferable to use it after aging it.

Baked eggs are prepared by heating at a temperature of 100°C or higher for 9 to 12 hours, peeling them, and washing them. It is more preferable to heat at 100 ~ 120 ℃ for 10 hours.

The simmered liquid to be used for Jangjorim is prepared in two types: a mild simmered liquid and a spicy simmered liquid so that you can choose according to your preference.

The mild simmered liquid used for simmering is 38-42 wt% of purified water, 8-9 wt% of starch syrup, 9-11 wt% of salt, 3-4 wt% of sugar, 25-28 wt% of stewed sauce, 5-6 wt. %, caramel pigment 1.5 to 2.5% by weight, white pepper 1 to 1.4% by weight, whole pepper 0.5 to 0.7% by weight, and dried shiitake powder 1.5 to 2.5% by weight.

Mild flavor stewed liquid is purified water 40% by weight, starch syrup 8.6% by weight, salt 10% by weight, sugar 3.4% by weight, stewed sauce 26.8% by weight, bonito seasoning liquid 5.4% by weight, caramel color 2% by weight, white pepper 1.2% by weight, whole pepper It is more preferable to prepare by mixing 0.6% by weight and 2% by weight of dried shiitake mushroom powder.

Spicy simmered liquid used for soy sauce is 38~42% by weight of purified water, 8~9% by weight of starch syrup, 9~11% by weight of salt, 3~4% by weight of sugar, 3~4% by weight of hot spice powder, 22~25% by weight of stewed sauce. % by weight, 5 to 6% by weight of Katsuo seasoning liquid, 1.5 to 2.5% by weight of caramel color, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake powder.

Spicy stewed liquid is purified water 40% by weight, starch syrup 8.6% by weight, salt 10% by weight, sugar 3.4% by weight, hot spice powder 3.4% by weight, stewed sauce 23.4% by weight, bonito seasoning liquid 5.4% by weight, caramel coloring 2% by weight, It is more preferable to prepare by mixing 1.2% by weight of white pepper, 0.6% by weight of whole pepper, and 2% by weight of dried shiitake mushroom powder.

The stewed sauce used in the stewed liquid is a mixture of 25-40 parts by weight of sugar and 25-40 parts by weight of alcohol based on 100 parts by weight of brewed soy sauce.

The washed boiled eggs and mild or spicy flavored stewed liquid are filled in a packaging material and sealed to obtain a mild or spicy boiled egg.

At this time, it is preferable to mix the egg and the stewed liquid in a weight ratio of 50:45 to 55, and it is more preferable to mix them in a weight ratio of 50:50.

Sterilize the sealed boiled egg by boiling it at 90~100℃ for 35~45 minutes. In this process, the boiling liquid penetrates into the egg. It is more preferable to boil at 95°C for 40 minutes.

Boiled and sterilized long-boiled eggs are cooled.

By the above method, it is possible to obtain mild-flavored roasted egg Jangjorim and spicy roasted egg-jangjang using shiitake mushrooms.

The present invention will be described in more detail with reference to the following examples. These examples illustrate the present invention, but the scope of the present invention is not limited thereto.

<Example 1>

Preparation of mild-flavored roasted egg long stew

Eggs baked at a temperature of 100° C. or higher for 10 hours were prepared. Baked eggs were washed after peeling.

A mild-flavored stewed liquid mixed with 150 g of washed baked eggs, 60 g of purified water, 13 g of starch syrup, 15 g of salt, 5 g of sugar, 40 g of stewed sauce, 8 g of bonito seasoning liquid, 3 g of caramel, 2 g of white pepper, 1 g of whole black pepper and 3 g of shiitake powder. It was filled and sealed to obtain a mild flavored boiled egg stew.

The packaged mild-flavored roasted egg long stew was sterilized and cooled by boiling at 95°C for 40 minutes.

The prepared roasted egg long stew is shown in FIG. 1 , and the packaged baked egg long stew is shown in FIG. 2 .

<Example 2>

Preparation of Spicy Roasted Egg Soy Sauce

Eggs baked at a temperature of 100° C. or higher for 10 hours were prepared. Baked eggs were washed after peeling.

Spicy taste mixed with 150g washed baked egg, 60g purified water, 13g starch syrup, 15g salt, 5g sugar, 5g hot spice, 35g stewed sauce, 8g dried bonito seasoning, 3g caramel, 2g white pepper, 1g whole pepper and 3g shiitake powder The simmered liquid was filled in the packaging material and sealed to obtain a packaged spicy fried egg long stew.

The packaged spicy fried egg long stew was sterilized and cooled by boiling at 95°C for 40 minutes.

<Comparative Example 1>

A boiled egg was prepared in the same manner as in Example 1, except that shiitake mushroom powder was not used.

<Comparative Example 2>

A boiled egg was prepared in the same manner as in Example 2, except that shiitake mushroom powder was not used.

<Experimental Example 1>

Sensory evaluation by a professional evaluation team

A sensory evaluation was performed on the roasted egg long stew of Example 1. The evaluation was conducted by a professional evaluation team consisting of 5 women and 4 men.

The evaluation items were the molting state, stewed color, egg color, mushroom flavor (egg white, egg yolk), fishy smell, simmered seasoning penetration (egg white, egg yolk), rice odor, simmered saltiness, and texture were evaluated, and the results are presented in the table below. 1 is shown.

ecdysis
state afforestation
chromaticity egg
color mushroom flavor fishy smell Simmered seasoning penetration already come
off-flavor afforestation
salinity texture egg white yolk egg white yolk Good:9
Normal:0
Bad:0 High:4
Normal:5
Low:0 Good:9
Normal:0
Bad:0 Prize: 6
Medium: 3
Bottom: 0 Award: 1
Medium: 8
Bottom: 0 Yes:9

None: 0 Prize: 2
Medium: 7
Bottom: 0 Award: 1
Medium: 8
Bottom: 0 many:0
Normal:0
None:9 Good:9

Bad:0 Good:7
Normal:2
Bad:0

As shown in the results of Table 1, the peeling, cooking, and seasoning penetration were all uniform in the roasted egg long stew. The chewy texture and the mushroom flavor capture the odour of the egg, and the taste was evaluated as excellent. In particular, it was found that there was no licorice and off-flavor, which is a very good result compared to the general boiled egg.

<Experimental Example 2>

Sensory test by the general public

A sensory test by the general public was performed on the roasted egg long stew prepared in Examples 1 and 2 above. For comparison, a sensory test was performed in the same manner for the roasted eggs of Comparative Examples 1 and 2, which did not use shiitake mushroom powder.

For sensory testing, 50 adults were selected and educated on the purpose and evaluation method of this experiment, and then conducted using a 5-point scale method. The sensory test survey was conducted in a way that randomly arranged and evaluated the egg jangjang of Examples and Comparative Examples.

Sensory evaluation items are very good (5 points), good (4 points) in a two-step scoring method for taste, appearance, texture of food, flavor and overall acceptability , rated as mediocre (3 points), poor (2 points), and very poor (1 point). Regarding the breakage, it was rated as none (5 points), hardly any (4 points), slightly (3 points), there is (2 points), and a lot (1 point).

Volunteers who participated in the sensory test washed their mouths with water after each evaluation of one sample and evaluated the next sample after 10 minutes had elapsed. The results of the sensory test are shown in Table 2 below.

taste Exterior texture flavor Comprehensive symbology Example 1 4.6 3.5 3.5 4.4 4.0 Example 2 3.8 3.5 3.5 4.0 3.7 Comparative Example 1 3.4 3.5 3.0 3.0 3.2 Comparative Example 2 3.2 3.5 3.0 2.8 3.1

As can be seen from the sensory test results in Table 2, the boiled egg prepared using the shiitake mushroom of the present invention is much better than the egg long stew of the comparative example that does not use the shiitake mushroom in terms of overall taste, texture, flavor and overall preference. Excellent.

Claims (6)

Preparing a baked egg by heating the egg at a temperature of 100° C. or higher for 9 to 12 hours, peeling it, and washing it;
Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, stewed sauce 25-28% by weight, bonito seasoning 5-6% by weight, caramel color 1.5-2.5% by weight %, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder to prepare a mild-tasting stewed liquid;
mixing the roasted egg and the stewed liquid in a weight ratio of 50:45 to 55, filling the packaging material and sealing the mixture;
Sterilizing while cooking by boiling at 90-100° C. for 35-45 minutes after sealing; and
A method of producing a mild-flavored boiled egg long stew using shiitake mushrooms, comprising the step of cooling after the sterilization. delete Preparing a baked egg by heating the egg at a temperature of 100° C. or higher for 9 to 12 hours, peeling it, and washing it;
Purified water 38~42% by weight, starch syrup 8~9% by weight, salt 9~11% by weight, sugar 3~4% by weight, hot spice powder 3~4% by weight, stewed sauce 22~25% by weight, Katsuo seasoning liquid 5~6 preparing a spicy stewed solution containing 1.5 to 2.5% by weight of weight %, caramel pigment 1.5 to 2.5% by weight, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder;
mixing the roasted egg and the stewed liquid in a weight ratio of 50:45 to 55, filling the packaging material and sealing the mixture;
Sterilizing while cooking by boiling at 90-100° C. for 35-45 minutes after sealing; and
A method of producing a spicy roasted egg long stew using shiitake mushrooms, comprising the step of cooling after the sterilization. delete Baked eggs prepared by heating eggs at a temperature of 100°C or higher for 9 to 12 hours, peeling them, and washing them; Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, stewed sauce 25-28% by weight, bonito seasoning 5-6% by weight, caramel color 1.5-2.5% by weight %, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder, characterized in that it contains a stewed liquid in a weight ratio of 50:45 to 55, Boiled egg with mild flavor using shiitake mushrooms. Baked eggs prepared by heating eggs at a temperature of 100°C or higher for 9 to 12 hours, peeling them, and washing them; Purified water 38-42% by weight, starch syrup 8-9% by weight, salt 9-11% by weight, sugar 3-4% by weight, hot spice powder 3.4% by weight, stewed sauce 23.4% by weight, bonito seasoning solution 5-6% by weight, caramel A spicy stew containing 1.5 to 2.5% by weight of a pigment, 1 to 1.4% by weight of white pepper, 0.5 to 0.7% by weight of whole pepper, and 1.5 to 2.5% by weight of dried shiitake mushroom powder, in a weight ratio of 50:45 to 55 Spicy roasted egg stew using shiitake mushrooms, characterized in that.

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