KR20000030104A - Method for producing seasoned egg - Google Patents

Abstract

PURPOSE: A method of making a seasoned egg boiled hard without breaking eggshell is provided, which is produced easily, keeps the goods in a good state and enhances the taste of eggs through seasoning and coating steps. CONSTITUTION: A seasoned egg is made by the following steps of cooking a hard boiled egg in 70-95°C of water for 30-60min after cleaning, flavoring the hard boiled egg at 1-20°C for 3-6hours with liquid seasoning including 1-5wt% of salt and spice forming an extract or smoke powder of a black oak, drying the seasoned egg using 70-95°C of heated air for 3-6hours and coating a surface of the egg with edible additives.

Description

Seasoning egg manufacturing method {Method for producing seasoned egg}

The present invention relates to a method for producing seasoned eggs, and to a seasoned egg production method in which the shell of the egg is matured without peeling and the seasoning and coating are improved in the preservation and taste.

Eggs are a by-product of livestock by-products, which are inexpensive because they are produced in large quantities by large-scale management of livestock farms, etc., and they are known to contain a large amount of various nutrients in eggs. The demand for it is on the rise.

There is an increase in the demand for eggs, but the final form of tasting is generally performed only by simple heat treatment. There is an inconvenience in tasting because it can be transformed into food. In addition, eggs have the disadvantage that it is hard to store long-term at room temperature in the form of spawning eggs.

Such uncomfortable taste and difficulty in spawning storage have been a factor in hesitating the use of eggs, which are easily available food ingredients, and various attempts to improve such problems, specifically, (1) No. 104, "Seasoning seasoning method (Gazette No. 85-375, Application No. 83-2264)", (2) Patent Publication No. 1353 "Processing method of seasoning duck egg (Gazette No. 2042, Application No. 85-) 524) ", (3) Patent No. 1580" Method of Pigmentation and Coloring of Eggs (Publication No. 89-1848, Application No. 86-7792) "and (4) Patent No. 1690" Method of Producing Hygiene Cocoa Bean (Notice 89-4363, Application No. 87-10682) and the like have been filed in various ways, but each of them has certain disadvantages in the following points, even if each has its own advantages.

Hereinafter, the background of the present invention will be described by briefly examining the contents.

First, the application of the above (1) is to go through the seasoning process of injecting the liquid seasoning seasoned to the base of the raw egg through the epidermis in order to eliminate the inconvenience caused when salted boiled eggs, the preparation The disadvantage is that the process must be performed separately for each egg.

On the other hand, the invention of the above (2) is applied to the surface of the duck egg paste of alkaline substance, salt and water to prevent the microorganisms invade through the pores by air aging, but the quality of the duck egg continues to change even after the progress or product completion There are disadvantages that can be made.

On the contrary, the invention of the above (3) focuses on the method of coloring the surface of eggs, but has similar disadvantages to the above (2), and the problem of separating the egg shell due to the colored material on the surface occurs. There are disadvantages.

Finally, the invention of the above (4), the manufacturing process must be carried out at a high temperature and high pressure, it is necessary to the equipment to meet these conditions, there is also a disadvantage that the meat is crumbly due to the high temperature and high pressure.

Although the advantages of each of the above-listed inventions can be acknowledged, only some of the problems of the above-mentioned tasting difficulties are solved or the methods proposed in these processes are complicated and take a long time or realize process conditions. By using an expensive manufacturing equipment for the problem that eventually acts as a factor that increases the unit price of the product. The present invention has been devised in a study for solving the problems of the prior art.

The technical problem to be achieved in the present invention is a seasoning egg manufacturing method, it is simpler than the methods proposed in the prior art can proceed the whole process at a low cost, the process can be completed in a short time, the problem of the above-mentioned tasting difficulty In order to solve the problem, it is an object of the present invention to provide a seasoning egg manufacturing method for solving the technical problem.

1 is a flow chart for sequentially explaining an embodiment of the seasoning egg manufacturing method according to the present invention.

Seasoning egg production method for achieving the above object, the step of selecting an egg, preparing a seasoning solution each containing water, salt and flavoring; Washing the eggs; Ripening the washed eggs using water at a temperature of 70 to 95 ° C. for 30 to 60 minutes; 1 to 15 ° C. using a seasoning solution containing 1 to 5% by weight of salt and liquid or powdery flavorings such as extracts or powders extracted from oak, respectively, relative to the weight of water, the maximum weight component of the seasoning solution. Seasoning for 3 to 6 hours at a temperature of; Drying the seasoned eggs for 3 to 6 hours using hot air at 70 to 95 ° C; And coating an edible additive on the dried egg surface.

Hereinafter, the present invention will be described in detail with reference to examples, and detailed description will be made with reference to the accompanying drawings in order to help understanding of the present invention. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

1 is a flow chart of the manufacturing process for explaining in more detail an embodiment of the seasoning egg manufacturing method according to the present invention.

First, the ingredients such as eggs and seasonings are prepared separately (S1). At this time, the eggs are selected to have good freshness, and a seasoning liquid containing water, salt and spices is also prepared. Compared to the weight of water contained in the seasoning liquid, each component content of 1 to 5% by weight of salt and flavoring is included. In this case, the flavoring may be prepared in a powder or liquid state. On the other hand, most preferably, the fragrance is extracted from oak, that is, oak smoke powder or extract extracted from oak.

Subsequently, the eggs are washed (S2). Since a large number of foreign matters may be buried on the surface of the egg, it is preferable to remove such foreign matters from the initial stage by sufficiently removing them at the initial stage of the manufacturing method provided by the present invention. While spraying the eggs with a shower, lightly scrub with a scrubber and remove any foreign objects, so be careful not to break the eggs.

The washed eggs are steamed or boiled using steam or boiling water (S3). At this time, ripening is performed using water at a temperature of 70 to 95 ° C, preferably 85 to 90 ° C for an appropriate time of 30 to 60 minutes, preferably 40 minutes to 45 minutes. Such a limitation of time and a limitation of temperature are necessary for the ripening of eggs and the improvement of their meat quality. If the above conditions are exceeded, defects may occur in the finished product, so special care is required. On the other hand, the method of ripening eggs can be any conventional method, and is not necessarily limited to the above embodiment.

The mature egg is immersed in a seasoning solution at a temperature of 1 to 15 ℃, preferably 1 to 10 ℃ prepared in advance for 3 to 6 hours, preferably 4 to 5 hours to proceed the seasoning (S4). At this time, in the seasoning step, the temperature and seasoning time limit of the seasoning liquid is intended to achieve the seasoning by the most optimal conditions, if it exceeds this range seasoning becomes too severe, seasoning will be less In this case, care should be taken that the finished product may be defective.

The seasoning liquid required for the seasoning liquid may include oak liquid, but may also be included as oak smoke powder. If oak smoke powder is used, a conventional smoking method may be used, and in the case of oak extract extract, it may be possible through dipping or applying.

After the seasoning step as described above, the surface of the egg is dried for 3 to 6 hours, preferably 4 to 5 hours using hot air of 70 to 95 ℃, preferably 85 to 90 ℃ (S5). The limit of the temperature and time range of the drying step using the hot air is a condition for achieving a more preferable drying, drying in the range outside this may cause some defects in the finished product of seasoned eggs, to maintain the drying process conditions Special attention is required.

After the drying step (S5) is coated with an edible additive on the surface of the dried egg (S6). This coating treatment is intended to give an effect of improving the appearance can be used food coloring, etc. It should be noted that the substance containing no harmful ingredients should be used when ingesting the body.

Although the packaging of the final finished product through several steps described above is possible in various ways, the packaging unit may be individually formed in 20 to 50 units, which may be used in places where finished products are required, such as a break room, a convenience store, and a home. In consideration of the number of people using these places and the like, the number of packaging units is not particularly limited.

The finished product produced by the seasoning egg manufacturing method according to the present invention, in consideration of the manufacturing cost, preservation, ease of eating, environmental friendliness, etc., in particular, including the inconvenience of food and the human body, which is a problem that cannot be solved by the conventional method The main meaning can be given to environmentally friendly foods.

Optimal embodiments of the present invention described above have been disclosed. Although specific terms have been used herein, they are used only for the purpose of describing the present invention and are not intended to limit the scope of the invention as defined in the claims or the claims.

Seasoned eggs provided by the present invention has the advantage of high preservation, there is no fear that other pollutants are discharged by processing the material used throughout the process using environmentally friendly material, that is, water. In addition, the seasoning egg manufacturing method according to the present invention can be carried out simply compared to the conventional method, the overall manufacturing process, it can bring economic effects in terms of time and equipment, in particular, the defective rate of the product, that is, the breakage rate of the seasoned egg as a finished product It can be manufactured to within 2% of the total can improve the process efficiency. On the other hand, seasoned eggs prepared according to the present invention may have a markedly improved effect compared to the conventional method in terms of taste and meat, and since the seasoning step has already been performed during the process, the consumer of the product does not have a separate seasoning. It has the advantage that it can be tasted easily.

Claims (3)

Selecting an egg and preparing various ingredients such as seasoning liquid each containing water, salt and flavoring; Washing the prepared egg; Ripening the washed eggs using water at a temperature of 70 to 95 ° C. for 30 to 60 minutes; Seasoning the mature eggs at a temperature of 1 to 20 ° C. for 3 to 6 hours using a seasoning solution containing 1 to 5% by weight of salt and spices, respectively, relative to the weight of water, the maximum weight component of the prepared seasoning solution. ; Drying the seasoned eggs for 3 to 6 hours using hot air at 70 to 95 ° C; And Coating the edible additives on the dried egg surface; seasoning egg production method characterized in that it proceeds, including. The method of claim 1, The seasoning step is seasoning egg production method, characterized in that using the seasoning liquid containing the flavor in a liquid or powder state. The method according to claim 1 or 2, Spices contained in the seasoning solution is oak extract extracted from oak or seasoned egg production method characterized in that the oak smoke powder form.