KR20010047421A - Method for processing egg with flavor material - Google Patents

Abstract

PURPOSE: A manufacturing process for seasoning processed eggs using fragrant liquid is provided, which permeates eggshell and eggshell membrane without giving damage to the eggshell, therefore it shortens cooking time. CONSTITUTION: The manufacturing process for seasoning processed eggs using fragrant liquid comprises the steps of: salting out and refining smoking solution by condensing smoke from a material(e.g., a black oak) for smoking while burning it; adding spice to the smoked solution and filtering; diluting the smoking solution with water, adding salt, medicinal plant extract and milk syrup, filtering and cooling to low temperature(about 10deg.C) to get a solution for soaking; selecting good eggs and washing; eliminating a cuticle layer from egg using Phosphoric acid, Malic acid, or EDTA, sterilizing in a hot water bath, and solidifying to be polyporous form; soaking the hot egg in the solution to soak for 2hrs; and drying the eggs with hot wind, and coating with a coating solution.

Description

Preparation method of seasoned egg using fragrant liquid {METHOD FOR PROCESSING EGG WITH FLAVOR MATERIAL}

The present invention relates to a method for processing eggs by a continuous process method including smoked by infiltrating seasoning liquid into egg shells and egg shell membranes without damaging egg shells, which are natural packages of eggs, and then drying them with hot air.

If eggs, duck eggs, etc. are distributed as eggs, it can be preserved for 1 month in the summer and 4 to 5 months in the winter, but the lead continues to fall. As a solution, it may be stored for 3 months in the summer by refrigerated at 8 ℃, but there is a practical difficulty in preservation. Therefore, the distribution of raw eggs is limited, the development of processed eggs is essential, and the production of safe seasoned eggs with improved productivity is increasingly required in accordance with the standard of living of the people.

Conventionally, there have been methods for processing egg types such as skin, but there have been efforts to efficiently produce processed eggs due to limited processing and long processing time. As one example thereof, Patent Publication No. 89-4363, "Method for Producing Sanitary Seasoned Egg", is mentioned. According to this method, the eggs are boiled (pressure cooker) and then first immersed and thermally solidified under high temperature and high pressure, followed by dry smoking and coating treatment, and have no economic efficiency due to breakage rate (15), expected energy consumption rate, and commerciality (quality). Disadvantages, Patent Publication No. 96-6315, "Method for producing smoked eggs," can be seen to improve the shortcomings of the above inventions, but the damage rate (10-15) and the cuticle layer removal by steam without preheating process. Sea alkalis (2 weights of caustic soda compared to 100 weights of water) were treated for about 15 to 30 minutes, resulting in controversial risks, and the film was scrubbed with a powerful showerhead, but caustic soda with high possibility of remaining in eggshell micropores. Physical removal is not economically feasible, such as time consuming, risk of incomplete removal, and keeping seasoning liquid below 4 ℃ during the infiltration process and processing time ranging from 20 to 24 hours. It is too uneconomical. In addition, when the smoke of burning oak is directly in contact with the product, the controversy of smoked food cannot be avoided. The coating method used in the treatment also has a drawback that when the humidity is high, the water-soluble food coloring is not waterproof so that it melts and fat-soluble mineral oil may cause discomfort when touched.

In view of this, a method for producing safe foods through the management and standardization of penetrant additives, and using a continuous process with high productivity compared to manual work and a natural waterproof coating base to improve seasoning and marketability Needs to be developed.

Accordingly, it is an object of the present invention to provide a method for producing safe seasoned eggs through management and standardization of additives and seasoned processed eggs thereby.

Another object of the present invention is to limit the turbidity and particle size (particle size) of the immersion liquid (seasoning liquid) and consequently to facilitate the infiltration of seasoning liquid into the egg from which the cuticle layer is removed with organic acid, shortening the seasoning time. To provide a way.

Another object of the present invention is to provide a method for producing seasoned eggs, which express a smoked effect through hot air drying without using a smoker such as a smoker or smoke house.

Another object of the present invention is to provide an alcohol-soluble shellac, a liquid coating liquid dissolved in water and a dissolution aid, and a coating solution in which alcohol is dissolved, and a seasoning process for coating with the coating liquid.

Another object of the present invention is to provide a method for producing seasoned egg which can be automated.

1 is a manufacturing process diagram of seasoned egg according to an embodiment of the present invention

2 is a system configuration diagram for performing the manufacturing process of FIG.

Figure 3 is a view showing the results of measuring the smoker with an absorbance photometer

4 is a view showing the results of measuring the particle size

* Explanation of symbols for the main parts of the drawings

10: manufacturing system 12: immersion liquid supply device

14: sterilizer 16: immersion tank

18: hot air drying device 20: washing device

The present invention has improved the smoking method to achieve the above object. In other words, in the present invention, the method of directly smoked smoked foods by burning the smoke into the egg is a hot air after immersing the product in a uniform smoked tablet produced in consideration of the elimination of harmful carcinogens and tars in the smoke components. The drying process was carried out. In addition, this process enables continuous automation to produce products with uniformity in productivity and quality. After all, according to the present invention, by limiting the turbidity and particle size during filtration, economical production through the reduction of the process time, using the purified liquid smoked flavor or fragrance material to express the final smoked effect by hot air drying. Therefore, a safe food production through the management and standardization of penetration additives, a continuous process with high productivity compared to manual work is possible. In addition, the use of a natural waterproof coating base improves the integrity and marketability.

Looking specifically, in the above object of the present invention in the method of manufacturing a processed egg by processing the egg,

Preparing an immersion liquid equipped with a preparation process, a filtration process, a cooling process, and a fragrance liquid, such as a smoked liquid that condenses and purifies the smoke from the smoked material;

Removing the cuticle layer of the eggs;

Sterilizing the eggs in a hot water tank and solidifying them to be porous;

Immersing the hot egg which has undergone the sterilization / solidification step in the immersion liquid;

It is achieved by a method for producing a processed egg comprising the step of drying the immersed eggs with hot air.

According to another aspect of the present invention, in the method of manufacturing the egg by processing the egg,

Preparing an immersion liquid having a process for preparing a fragrant liquid, such as a smoked liquid, which has been condensed and purified from the smoke material, and a filtration process;

Removing the cuticle layer of the eggs;

Sterilizing the eggs in a hot water tank and solidifying them to be porous;

Immersing the egg that has undergone the sterilization / solidification step in the immersion liquid in a vacuum state;

Provided is a method for producing a processed egg, comprising the step of drying the immersed egg with hot air.

According to another aspect of the present invention, in the coating liquid for coating the processed egg, there is provided a coating liquid, characterized in that the dissolving and dissolving in the alcohol soluble shellac 7-15%, liquid natural pigment 5-15%.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a process diagram according to an embodiment of the present invention (Embodiment), Figure 2 is a block diagram of a system for performing the manufacturing process. Referring to Figure 1, the manufacturing method of seasoned egg according to an embodiment of the present invention is largely a step of preparing a immersion (seasoning) liquid including filtration, a pretreatment step of the column, immersion step, hot air drying process, coating It is divided into treatment processes. Hereinafter, the process will be described in detail. As used herein, eggs or eggs refer to eggs of algae, and eggs or duck eggs are common, but the present invention is not limited thereto.

1. Preparation of immersion liquid (seasoning liquid)

end. Smoke Preparation and Purification

The smoke is generated by burning in a smoke generator provided with a normal combustion chamber using oak or cherry wood as a smoke (combustion) material (102). At this time, the oxygen content is lowered by injecting the smoke from the smoke generator into the combustion chamber again and blending with fresh air (104). It can then be burned at a relatively low temperature to produce less carcinogenic smoke. This smoke is condensed to form a smoker (106)

The fume is refined by salting out of a relatively high solubility material (e.g., sugar, salt, etc.) using salt to remove harmful ingredients such as tar and low solubility (108). . As a result, the present inventors confirmed that the food additive safety standard after purification was satisfied. In some cases, it may be further purified through a distillation method (110).

In the present embodiment, the smoker is used as the liquid of the fragrance substance, but the present invention is not limited thereto. Instead of smoked liquids, other fragrance liquids, such as pine-based liquids and cherry-based liquids, are readily available on the market.

I. Preparation and Filtration of Soaking Liquid

The purified smoker is diluted with water. The seasoning liquid is added by adding seasoning ingredients (for example, salt, spicy taste, natural Korean seasoning ingredients such as wormwood, spices, etc.) or functional ingredients (calcium, herbal flavors, cholesterol absorption inhibiting ingredients, etc.). (112). For example, salt is added to adjust the salt level to 24, and 0.1-5 weight of medicinal plant extract and 0.0001-0.01 weight of whey calcium are added as functional ingredients. As a result, the immersion liquid consists of aromatic substances such as herb, cherry and oak smoke, and seasoning components such as salt and other functional substances such as calcium.

The filter is then filtered with a cartridge type filter, which is a mesh filter concept, to facilitate penetration of the seasoning liquid into the processed eggs. For example, 20 micrometers, 5 micrometers, 1 micrometer, and 0.2 micrometer filter pass through, and it filters. In addition, trace impurities are filtered using diatomaceous earth using a size exclusion method. The process of filtration with a filter and the process of filtration with diatomaceous earth may be used in combination, and optionally, one process may be performed (114). This filtration can manage the particle size and turbidity on a predetermined basis, thereby reducing the immersion process time.

After filtration, the temperature is cooled to and maintained at or below room temperature (hereinafter referred to as 'low temperature' in the present specification, for example, 5-25 ° C.) (116).

Seasonings should be filtered / cooled for the first time or for continued use. It is preferable to limit the turbidity at the time of filtration to 15 or less when measured by a turbidimeter. In particular, it is desirable to specifically exclude particles having a particle size in the range of 5 to 15 μm, because these particles can block the eggshell micropores. Diatomaceous earth filter is excellent for the removal of particles having a size of 30 μm or less, and larger particles can be removed with a cartridge type filter, so a combination of diatomaceous earth filter and filter filter is most preferable in terms of particle size and turbidity. This filtered dipping liquid (seasoning liquid) can shorten the dipping process time to the maximum.

2. Pretreatment of eggs

end. Screening and Washing

Prepare the raw material column separately from the preparation of the seasoning liquid. The eggs are first screened and washed (202). Oran may be screened that may break during the screening or may cause massive microbial contamination in the cuticle removal process. This is done in such a way as to exclude the oran via the egg of the washing sorter of conventional eggs.

I. Cuticle Layer Removal

The cuticle layer is then removed (204). In general, the egg is composed of a cuticle layer, an egg shell (calcium carbonate) layer, an egg shell membrane, and an air chamber or egg white liquor from the outermost part, and the cuticle layer needs to be removed to shorten the penetration time of the immersion liquid into the egg shell and egg shell membrane. . This process is carried out on a conventional spawning wash / sorter, as in the previous wash / screen. The use of a coarse brush allows partial removal even with water, but consists of organic acid solutions (e.g. phosphoric acid, tartaric acid, malic acid, EDTA, etc.) to reduce process time. At this time, it is preferable that the concentration of the organic acid to be used is 0.1 N to 2 N, and the contact time with the eggs is 0.5 to 10 minutes. The seasoning solution penetration time can be reduced by at least three times than the partial removal of the cuticle layer with water. After the removal process it is washed again with water (206).

All. Sterilization / Solidification (Porosification) Process

After removal of the cuticle layer, it prevents microbial contamination and solidifies the eggs as a preliminary step of infiltrating the seasoning solution, making them porous. First, sterilization is performed for 10 to 30 minutes in a hot water bath at 80 to 100 ° C., preferably at 90 to 95 ° C., through a preheating step (preferably in a hot water bath of 50 to 80 ° C.) to minimize thermal degeneration (208). .

3. Immersion process

The immersion process is performed by adding the pretreated eggs to seasoning liquid at room temperature. Immersion time is carried out for 1 to 4 hours, preferably 2 hours. In this immersion step, the seasoning liquid penetrates into the egg shell and the egg shell membrane. Firstly, the smoked part of the seasoning liquid penetrates due to the water vapor pressure difference. In other words, the penetration of the fragrance component proceeds to the relative steam pressure difference (ΔP) between the above-mentioned high-temperature (preferably 90-95 ° C) processed eggs and the seasoning liquid at room temperature at the boundary between the egg shell and the egg shell membrane of the processed egg.

Alternatively, the immersion may be performed according to a vacuum method of releasing the vacuum with a seasoning liquid after applying a vacuum (10 ^-3 torr or more) to the processed egg. Seasonings such as salt pass through the egg shell membrane (osmotic membrane) under osmotic pressure.

4. Hot air drying process

The seasoned processed eggs are dried by a hot air dryer at a temperature of 100 to 150 ° C. for 3 to 6 hours (particularly 120 ° C. and 3 hours are preferred). At this time, the complex flavor of the fragrance component and egg can be given a smoked effect can be obtained, which results in a complex synergistic effect with the smoked fragrance as the protein of the processed egg itself is denatured. Through such a process, the result of achieving the purpose of smoking by hot air drying alone without using a method of using a controversial direct smoke method or a smoke house. In this case, the continuous process is more preferable than the batch type, and thus, the continuous process is preferable. After hot air drying, washing with hot water (80-90 ° C.) using a brush (410) and drying (420).

5. Preparation and coating of coating material (coating solution)

Alcohol soluble shellac (available from JAPAN shellac Co.) 7-15 weight (preferably 7-9), liquid natural pigment (e.g., purple corn pigment, gardenia blue pigment, Annato pigment, chlorophyll, carotene, cochineal extract pigment, red yeast yellow pigment, red yeast pigment, spirulina blue pigment, chazuki pigment, turmeric pigment, saffron pigment, high pigment, papia pigment, gardenia yellow pigment, grape seed extract, Alfalfa extract pigment, Parkan nut pigment, Madder pigment, Rock pigment, Beet red, Paprika, Tea extract <Tea extract>, etc. Disperse and dissolve in (200-88 weight) of alcohol (based on color value 200). In this case, the liquid natural pigment refers to a powder (powder) purchased and then dissolved in water and an auxiliary dissolving agent (for example, 60 weight of water to 30 weight of the powder, and an auxiliary dissolving agent 10). The dissolution aid for the liquid natural pigment may be added by 5 to 10 weights of glycerol, propylene glycol and the like. It is also desirable to add trace amounts of emulsifiers to the liquid natural dyes so that they are well mixed and dispersed. On the other hand, alcohol-soluble natural pigments may be used, but the price may be high and economical may be reduced.

The coating liquid is coated on the processed column (500). Coating of the processed egg may be performed by a method such as dipping or spraying. Spraying is preferred.

By going through the coating process, it is possible to increase the marketability and shelf life with the concept of full packaging which is not affected by the relative humidity in the air. The inventor confirmed that the coating membrane was not disintegrated by standing in a water bath for 2 days.

6. Packing

After the sticker is attached, it is packaged with a conventional egg seat or capsule container, a packaging container, etc. (600).

2, a manufacturing system 10 is shown. Referring to FIG. 2, the system 10 includes an immersion liquid supply device 12, a sterilization device 14, an immersion tank 16, a hot air dryer 18, and a post-drying washing device 20. The immersion liquid supply device 12 is connected to the immersion tank 16 by a pipe. The immersion liquid supply device 12 has an immersion liquid tank 22 connected to the immersion tank 16. The immersion liquid supplied from the immersion liquid tank 22 to the immersion tank 16 passes through the filtration device 24 again. The immersion liquid is again passed through the cooling device 26. Cooling consists of cooling water. The coolant is collected in the coolant tank 30 via the cooler 28 and circulated through the immersion liquid cooling tube 34 by the pump 32. At this time, it is preferable to extend the pipe through which the cooling water flows to the immersion liquid tank 22. In the immersion liquid cooling tube 34, a tube through which the immersion liquid flows is inserted, and heat exchange is performed therein.

The sterilizer 14 is arranged upstream of the immersion tank 16. The eggs are subjected to the sterilization / porosification process while passing through the sterilizer 14 in a continuous transfer device 36. In addition, the immersion is completed while passing through the immersion tank 16 loaded on the transfer device (38).

The hot air drying chamber 18 is also provided with a conveying device 40 for continuously conveying eggs, and the hot air drying is made while passing through the conveying device 40 by providing several layers of the conveying device 40. The eggs leaving the hot air drying chamber 18 are washed in a brush washer 20 that supplies hot water.

By applying such a system for providing a continuous process, the conventional batch process overcomes the problems of low productivity due to low productivity such as breakage rate and labor cost in handling process, thereby enabling an automated process.

Example

(1) Preparation of smoked liquid

The smoked oak fragrance used in the present invention was treated to prepare a smoked liquid. The smoked solution was salted out and distilled off. These, smoked smoked (condensed), salted-out smoked, distilled smoked each was measured by an absorbance photometer at a wavelength of 200 ~ 800nm. These are shown in FIG. 3A, 3B, 3C.

FIG. 3a shows many peaks at 400 nm or more as the oak fume stock solution, showing that it contains many harmful components such as tar. 3B is the peak after removing the hazardous components in a salted out manner. It can be seen that the harmful components have already been sufficiently removed. 3C shows peaks after distillation. The distillation process may purify the smoker once more, but it can be seen that only the salting-out process may be performed in consideration of economic or time considerations.

(2) Preparation and Filtration of Dipping Liquid

Dilute the smoker three times with water, add salt, adjust salt level to 24, and add 0.1 weight of medicinal plant extract and whey calcium 0.001 as functional ingredients. Thereafter, the filtrate was filtered through a filter (CF) having a size of 5 µm, 1 µm, and 0.2 µm, and the seasoning liquid was also filtered through diatomaceous earth. Table 1 shows the turbidity of the results measured by the Turbidity meter (Hanna, Italy).

Before filtration 5 μm CF 1 μm CF 0.2 μm CF Diatomite Filtration Turbidity Index 10-40 20-30 10 to 20 5 to 10 1 to 4

Turbidity Index: Groundwater: 10 to 30

On the other hand, the results of measuring the particle size of the particle size analyzer Mastersizer is shown in FIG. The particle size analysis was performed before filtration and after cartridge filtration and diatomaceous earth alone. Figure 4a can be seen that the particle size is widely distributed from 1.0 to 100 or more as the immersion liquid of the unfiltered stock solution. 4b shows a state in which particles of 10 μm or more are removed when filtered with a 1 μm filter. Figure 4c shows the result of removing particles of 5㎛ or more when filtered with a 0.2㎛ filter. FIG. 4D shows a state in which particles of 10 μm or less are completely removed when using diatomaceous earth. FIG. As a result, it can be confirmed that impurities can be effectively removed if filters are applied sequentially and diatomaceous earth filtration is used in parallel.

Subsequently, the immersion liquid was cooled to a temperature of 20 degrees C.

(3) pretreatment, sterilization, dipping and hot air drying of eggs

Eggs were selected and washed. Then, in order to remove the cuticle layer of the eggs, phosphorus (Phosphoric acid), malic acid (Malic acid), EDTA solution was used with a brush on a wash separator, respectively. The concentration of each solution was 1 N and the contact time was 1 minute. After preheating at a temperature of 70 degrees C for 30 minutes, it was sterilized / porous at a temperature of 94 degrees C for 30 minutes. After immersion in the prepared dipping solution for 2 hours, and dried for 3 hours in a hot air of 120 ° C. Thereafter, the processed eggs were completed by a coating process sprayed with a coating solution of shellac 7, liquid 8, and alcohol 85. Table 2 shows the results.

Organic acids Immersion time Coating state Taste (A: oak smoked scent, B: salinity) Malic Acid (1N) 2 hours * A: ++ B: ++ Phosphoric Acid (1N) 2 hours + A: ++ B: ++ EDTA (1N) 2 hours - A: ++ B: *

(Strong ++, Medium +, Normal *, Weak-: The taste of the above grades is a sensual relative grade when the processed eggs are broken and tasted, and the coating state is a sensual relative grade by visually checking the presence of gloss etc. )

Example 2

In order to complete the waterproof coating, ethyl alcohol soluble shellac (Shellac) and liquid natural dyes (high pigment, red yeast pigment, and anato pigment) were dissolved in water and a dissolution aid and a small amount of emulsifier was added. . At this time, in order to give the conditions that can be mixed with each other, using a dissolution aid glycerin, propylene glycol and emulsifier Tween, fatty acid esters to obtain a complete dissolution or at least dispersing effect. Table 4 shows the result of coating such a coating material on the processed column. As a result, in order to obtain an applicable concentration of shellac, it was found that 7 to 12 are most preferable in the range of 5 to 30, and 7 to 10 of possible concentrations of 5 to 20 are preferable. Particularly, shellac contents 7-9 and liquid natural dyes were also the best 7-9, and shellac 7, liquid natural dyes 8 and 85 containing alcohol were considered considering the basic composition of raw materials such as shellac, liquid natural dyes and ethyl alcohol. Confirmed to be the best prescription.

Raw material classification Shellac content (8 in liquid natural colors, alcohol in rest) Natural pigment content (7 for shellac, alcohol for the rest) 5 7 9 12 15 30 5 7 9 11 15 20 Economic aspects ++ ++ + * * - ++ ++ + * - - Quality aspect * + ++ ++ ++ ++ * + ++ + * -

(Very good: ++, good: +, moderate: *, poor:-) (visual sensory relative rating)

As mentioned above, although the said Example was mentioned and demonstrated, this invention is not limited to the said Example. Modifications or changes may be made without departing from the spirit and scope of the invention, and those skilled in the art will understand that such modifications or changes fall within the scope of the invention as defined by the claims.

According to the said structure of this invention, processed eggs, such as egg and a duck egg, which are easy to preserve | saved can be obtained. In particular, it is possible to solve the problem of infiltration of harmful (harmful) components that can occur when using the direct method and provide a safe processing difficulty. On the other hand, by limiting the turbidity and particle size (particle size) of the immersion liquid (seasoning liquid), it is possible to facilitate the penetration of the seasoning liquid into the egg from which the cuticle layer is removed with organic acid, thereby shortening the seasoning time.

Coating with alcohol-soluble shellac, water and dissolution aids and coating liquid natural pigments with emulsifiers dissolved and dispersed in alcohol reduces the likelihood of oils on the hands or wrapping paper or coatings being erased by water . In addition, according to the present invention, processed eggs can be produced through an automated process.

Claims (15)

In the method of manufacturing the egg by processing the egg, Providing an immersion liquid comprising a step of preparing a fragrance liquid, a step of filtering, and a step of bringing it into a low temperature state; Removing the cuticle layer of the eggs; Sterilizing the eggs in a hot water tank and solidifying them to be porous; Immersing the hot egg which has undergone the sterilization / solidification step in the immersion liquid; And drying the immersed eggs with hot air. In the method of manufacturing the egg by processing the egg, Providing an immersion liquid comprising a step of providing a fragrance liquid, and a step of filtering; Removing the cuticle layer of the eggs; Sterilizing the eggs in a hot water tank and solidifying them to be porous; Immersing the egg that has undergone the sterilization / solidification step in the immersion liquid in a vacuum state; And drying the immersed eggs with hot air. In the method of manufacturing the egg by processing the egg, Providing an immersion liquid including a step of condensing the smoke burning the smoked material to prepare a smoke solution, a purification process of the smoke solution, a filtration process, and a process of bringing the smoke to a low temperature state; Removing the cuticle layer of the eggs; Sterilizing the eggs in a hot water tank and solidifying them to be porous; Immersing the hot egg which has undergone the sterilization / solidification step in the immersion liquid; And drying the immersed eggs with hot air. In the method of manufacturing the egg by processing the egg, Preparing an immersion liquid including a process of preparing a smoke solution by condensing the smoke burning the smoke material, a purification process of the smoke solution, and a filtration process; Removing the cuticle layer of the eggs; Sterilizing the eggs in a hot water tank and solidifying them to be porous; Immersing the egg that has undergone the sterilization / solidification step in the immersion liquid in a vacuum state; And drying the immersed eggs with hot air. The method for producing a processed egg according to claim 3 or 4, wherein, in the step of preparing the immersion liquid, even if the solution is dissolved in the fumed liquid, a material is dissolved to purify the smoked liquid. The method according to any one of claims 1 to 4, wherein the preparing of the immersion liquid further comprises adding a seasoning component or a functional component before the filtration step. The method of any one of claims 1 to 4, wherein the filtration step (I) filtration by cartridge type filters, (II) filtration with diatomaceous earth, (III) Filtration by a combination of the filter filtration and the diatomaceous earth filtration Method for producing a processed egg, characterized in that the step of passing through one of the filtration process selected. The method according to any one of claims 1 to 4, wherein the step of removing the cuticle layer in the step of removing the cuticle layer of the egg is performed by using an organic acid solution. The method according to any one of claims 1 to 4, wherein the sterilization / solidification step comprises inserting eggs in a hot water bath at 90 to 95 ° C for 10 to 30 minutes. The method for producing a processed egg according to any one of claims 1 to 4, wherein the hot air drying step comprises placing a hot air drying chamber at 100 to 150 ° C for 3 to 6 hours. The method according to any one of claims 1 to 4, further comprising the step of coating the processed eggs after the hot air drying step. A coating solution for coating a processed egg, wherein the coating solution is characterized by dispersing and dissolving 7 to 15 weights of alcohol-soluble shellac and 5 to 15 weights of liquid natural dye in 70 to 88 weights of alcohol. The liquid natural pigments are purple corn pigments, gardenia blue pigments, annato pigments, chlorophyll, carotene, cochinyl extract pigments, red yeast yellow pigments, red yeast red pigments, spirulina blue pigments, tea color pigments, turmeric pigments, saffron pigments, and high-quality pigments. At least one powdered pigment selected from papia pigment, gardenia yellow pigment, grape seed extract, alfalfa extract pigment, pacan nut pigment, madder pigment, lactose, beet red, paprika and tea extract with water and dissolution aid Coating liquid. The coating solution according to claim 13, wherein the dissolution aid is glycerol or propylene glycol. The coating liquid according to claim 13 or 14, wherein an emulsifier is further added to the liquid natural dye.