KR20040004257A - The device with the egg making method which a edibility composite is agitated - Google Patents

Abstract

PURPOSE: An apparatus and a method for manufacturing an egg containing an edible composition useful for the human body are provided. Even when an egg shell is removed from hard-boiled egg, only the egg white can be seen without an egg yolk. Therefore, a consumer easily takes the egg. CONSTITUTION: A fresh egg is heated for 5 to 8min at 60 to 65deg.C to cause an egg white inside an eggshell to have a thickness of 2 to 3mm, the egg is then allowed to stand up. Thereafter, a hole is punched on the upper part of the egg, and an edible composition is inserted thereinto to agitate the egg white and a mucilaginous material of an egg yolk. A edible composition contains 2% by volume of unpolished rice, 1% by volume of fermented soybean paste, 1% by volume of garlic, 1% by volume of onion, 1% by volume of kelp, 1% by volume of Lentinus edodes powder, 1% by volume of sesame oil, 1% by volume of saline water and 1% by volume of sugar liquid.

Description

Egg with agitated composition and its manufacturing method and device {The device with the egg making method which a edibility composite is agitated}

The present invention is to add a edible composition useful to the human body inside the raw egg, stirred and matured to ingest it so that the edible composition is improved to replace the nutritional or healthy food without the fishy smell peculiar to the egg and its manufacturing method and Relates to a device.

In general, eggs are consumed as raw eggs or boiled, which is usually due to the peculiar smell of eggs. You may want to avoid eating eggs because the yolk is bad to eat.

Therefore, the method of ingesting smoked eggs has been disclosed in Korean Patent Laid-Open No. 2001-0003319, Japanese Patent Laid-Open No. 1999-0073457, Japanese Patent Laid-Open No. 2000-0030104, Japanese Patent Laid-Open No. 2001-0073241, and the like.

However, smoked eggs can be consumed after being stored for a relatively long time, but because they are smoked to penetrate external compositions such as salinity through the fine pores of the egg shell, they can alleviate the fishy smell of eggs, but they do not completely cancel out. In addition, because the nutrients required by the human body cannot be sufficiently penetrated inside the egg, the smoked egg is merely an egg processing method for increasing the shelf life and the degree of matching a little when ingesting the egg contents.

In addition, there is a Korean Patent Publication No. 2001-0084617 which discloses that an external substance is added to egg contents with raw eggs, but this is a method in which raw eggs are added to salt (salt) water and aged for a certain period of time, resulting in fine pores of egg shells. Because the salt is to be penetrated through the salinity is only the amount of salt penetrates the inside of the egg content, but there is a defect that does not sufficiently penetrate the nutrients useful to the human body inside the egg.

Therefore, the method of mixing by adding salt water or seasoning in the raw egg was disclosed in Korean Patent Laid-Open No. 2000-0008062.

However, since the prior art is to be injected into the needle of the syringe, it is impossible to mass-inject, which makes it difficult to commercialize and is not sanitary.

In addition, when the contents such as salt water are injected into the raw egg with a needle, the injected contents are concentrated only at the point where they are injected and do not spread as a whole. Therefore, it was difficult to eat, but it was obtained by the experiment result of this applicant.

It means that egg white (Hinja) and egg yolk (Yellow) of raw eggs have high coagulant protein content and high viscosity, so that the cohesive force between egg white and egg yolk is strong, so that other substances penetrated from outside are not spread out as a whole and gathered in one place. When it is boiled and eaten, the salt component is condensed only in the portion into which the salt water is input, and it is found that it is difficult to consume the eggs by squeezing only the portion.

In addition, as a result of the present applicant's experiment to mix egg white and egg yolk by forward and reverse rotation of raw eggs with the same technology as the prior art, the following conclusions were obtained.

In other words, the egg eggs and yolks (hereinafter referred to as egg contents) are mixed with raw eggs at low speed (60 rpm / min), medium speed and high speed (500 rpm / min). I could see that not.

The reason is that when the raw eggs are rotated forward, the centrifugal force acts the same on the egg shell and the contents.

For example, if the eggshell rotational speed and the content rotational speed are different, the contents may be mixed, but such rotational speed is not possible in the prior art.

In addition, when the raw eggs were rotated forward and reverse, everything from low speed to high speed was also tested as not mixing eggs.

In other words, the egg shell, which is a solid component, is reversed immediately when the raw egg is rotated forward and reversed, but the liquid egg contents are slowly reversed, so the contents may be mixed due to the impulse. The slippage occurs only between the shell and the contents, but the egg yolk inside the egg white is not destroyed by being destroyed.

As a result, the prior art has a problem that can not be practical because the egg contents are not mixed even if the salt or seasoning, etc. into the syringe.

Therefore, in order to mix egg yolk and egg white in raw eggs, there is an air chamber (air layer) inside the egg if it is reciprocated at a high speed in the long longitudinal direction of the egg, as known from the past, without rotating in the circumferential direction of the egg as in the prior art. This will cause the egg contents to mix.

However, when mixing as described above, until the egg contents are completely mixed, the egg contents become so shaken that the eggs are picked out, so it is not suitable for eating.

Also, even if the egg is not picked up and eatable, the eggshell and the yolk are entangled and stained when the eggshell is peeled by a person who recognizes a normal egg with a boiled egg peeled. Because it becomes visible, the appetite is lowered, and the results of the experiment show that they refuse to eat.

It is an object of the present invention to provide a nutrient-free egg and its manufacturing method and apparatus by mixing various edible compositions without mixing the raw eggs.

Another object of the present invention is to provide an egg and a method and a device for producing the egg, which are exposed to the outside when only the egg white is peeled off after the edible composition is matured and the egg shell is peeled off.

The present invention for achieving the above object, the washed and sterilized eggs after heating for 5-8 minutes at 60-65 ℃ solidified so that the egg white portion of the inner eggshell 2-3mm thickness to have egg white solid epidermal layer It is characterized by the egg obtained by putting the edible composition in the upper end and putting the edible composition and stirring with the mucus of egg white and egg yolk.

In addition, in the first process of washing and sterilizing the process of washing the eggs with washing water and ozone sterilization, and finally having a six-stage spawning process to give heat to the eggs to mature; A second step of egg white skin solidification process of heating the eggs at 60-65 ° C. for 5-8 minutes to solidify the egg white portion inside the egg shell to a thickness of 2-3 mm to have an egg white solid epidermal layer; An eggshell perforation process of a third step of forming the input hole in the eggshell by pressing the perforated feeding tube at a pressure of 3-5 kg / ㎠ and fixedly standing the egg; An edible composition input process of a fourth process of introducing the edible composition to the inside of the perforated input tube through the input hole of the spawned eggs to less than 10% by volume; The edible composition of the egg stirring the edible composition consisting of a stirring process of the fifth process to cause the rotating member on the outer circumferential surface of the support rods introduced through the spawning hole to be unfolded and rotated so that the mucus and edible composition of egg white and egg yolk The manufacturing method is another feature.

And a spawning fixing means having a settling groove portion attached to the inner surface of the protection member so that the spawning is settled on the fixing member, and a pressing portion which is horizontally moved by a pressure cylinder to pressurize the spawning from one side; A piercing injection tube having a lower end and a needle at an end to penetrate the injection hole at the upper end of the egg and the edible composition of the composition tank fixed to the main plate on one side of the pressure cylinder by a metered discharge pump. Eggshell perforation and feeding means which are fed into the punching injection tube and introduced into the spawning chamber; A support rod that is introduced by the lifting cylinder into the spawning hole, an orbiting member rotated by the stationary motor power on the top of the supporting rod and descending by a moving cylinder, and an upper end is fixed to the orbiting ring, and a lower end is connected to the idle ring. A plurality of rotating members are fixedly installed at the lower end of the supporting rods to rotate about the supporting rods, and a ring is fixedly installed in the middle of the rotating members so that the rotating member between the ring and the idle ring is lowered when the rotating member is lowered. An edible composition comprising an agitating means spread outwards is characterized by another apparatus for producing a stirred egg.

1 is a manufacturing process of the egg edible composition according to the present invention,

Figure 2 is a schematic diagram showing the spawning washing and sterilization process of the first process according to the present invention,

Figure 3 is a schematic view showing the egg white epidermal solidification process of the second process according to the present invention,

Figure 4 is a cross-sectional view of the egg processed by egg white epidermal solidification process according to the present invention,

5 is an overall configuration diagram showing a manufacturing apparatus in which the third to fifth processes according to the present invention is carried out,

Figure 6 is an enlarged cross-sectional view of a portion of the eggshell perforation and input means according to the present invention,

7a to 7c is an operation of the eggshell perforation and input means is carried out the third process and the fourth process according to the present invention,

8 is an overall configuration diagram of a manufacturing apparatus showing a state in which the fifth process according to the present invention is carried out,

9 is a cross-sectional view taken along line U-U 'of FIG. 8;

10 is an enlarged configuration diagram showing the stirring means according to the present invention,

11 is an enlarged perspective view of the main portion of the stirring means according to the present invention;

FIG. 12 is an enlarged sectional view taken along line “V” of FIG. 10;

FIG. 13 is an enlarged sectional view taken along line W-W 'of FIG. 10;

14 is an enlarged sectional view taken along line X-X 'of FIG. 10;

15 is an enlarged cross-sectional view taken along line YY 'of FIG. 10;

16 is an enlarged cross-sectional view taken along line Z-Z 'of FIG. 10;

17a to 17c is a functional diagram of the stirring means is implemented a fifth process according to the present invention,

18 is a cross-sectional view of the egg which has been processed according to the present invention.

* Explanation of symbols for main parts of the drawing

30: spawn fixing means 32: fixing member

34 pressurized cylinder 35 pressurized part

40: eggshell drilling and input means 41: pressurized cylinder

42: perforated input pipe 44: composition tank

46: metered discharge pump 38: relay

50: main plate 53: reciprocating cylinder

60: stirring means 61: lifting cylinder

63: drive unit 64: support shaft

67: idle member 68: stationary motor

70: lifting member 71: moving cylinder

72: rotating member 73: ring

74: idle ring E: spawn

Ea: Eggshell Eb: Egg White

Ec: Egg white solid epidermis Ed: Egg yolk

Ee: Air layer Ef: Input hole

Eg: mucus

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

Figure 1 shows a process diagram showing a manufacturing method according to the present invention, the first process of the present invention is a washing and sterilization process for washing and sterilizing by selecting a fresh egg (hereinafter referred to as egg) (E) freshness is high Is carried out.

Referring to Figure 2 showing the first process, a large amount of eggs (E) is washed by vigorously spraying the salt solution to the nozzle 12 in a state aligned on the screen 11 of the washing sterilization chamber (10).

Salt solution to be washed water is harmless to the human body and has the property of inhibiting the growth of E. coli.

Since the washing water flows down through the screen 11 on which the eggs (E) are placed, it washes the other eggs (E) located under the eggs. Thus, even if the eggs (E) are washed in large quantities, This is because eggs (E) produced from the shaft are relatively hygienic in circulation.

When the washing is completed, the cold air fan 13 and the ozone generator 14 are operated to introduce cold air and ozone air into the washing sterilization chamber 10.

Cold air is to allow the cold water in the 0-1 ℃ temperature range is blown to the egg (E) to dry the wash water on the surface of the egg (E).

For example, when the air to be dried is hot air, the fresh water (E) may be damaged during the first process, thereby drying the washing water remaining on the fresh egg (E) surface by cool cold air.

In addition, the ozone air is introduced into the washing sterilization chamber 10 during the drying process of the spawning egg E, and the sterilization process is simultaneously performed. The ozone air is already sterilized. Since it is known, detailed description is omitted.

The amount of ozone air is about 4mg / l per 100 eggs (E), so it is not harmful to the human body, and 4mg / l ozone air per 100 eggs (E) for 15 minutes. Experiments with contact resulted in 3000 to less than 10 coliforms. And 20 minutes of contact results showed that E. coli was sterilized in less than two.

Therefore, when the ozone air injection amount is calculated and added in proportion to the number of eggs (E) washed in the washing sterilization chamber 10 and sterilized for 20 minutes, E. coli, Salmonella, Staphylococcus aureus, Enteritis Vibrio bacteria, etc., which are harmful to the human body, Sterilized to be sterilized.

The washing and sterilization of the eggs (E) is not only intended to sanitize the whole processing of the eggs (E), but also when the eggshell perforation process, which is a third process described later, is carried out. This is the reason for preventing the invasion of pathogens inside.

The second process is the production of egg white skin solidification.

Referring to Figure 3, the egg white skin epithelial production process is put a large amount of spawn (E) on the screen 21 of the humidifying heating chamber 20 and blows hot air to the heater 22 to 5-60 ℃ state 5- The heating is performed for 8 minutes, in which moisture is introduced into the humidifying heating chamber 20 by the humidifier 23 or the humidifier 23 is installed therein to prevent drying of the eggs (E). To be.

As shown in FIG. 4, the spawning E subjected to the second process receives heat from the eggshell portion Ea of the spawning E, and gradually ripens inside the egg white Ea.

In the state where the second process is completed, only 2-3 mm thickness is cooked from the egg shell (Ea) to the inside to become a solidified state, thereby processing into the eggs (E) having the egg white solid epidermis (Ec) (shown in dotted lines in FIG. 4). The egg white (Eb) and egg yolk (Ed) inside the egg white solid epidermis (Ec) are present in the original semi-liquid state.

For reference, the heating temperature and time when fully cooked eggs (E) should be cooked for more than 15 minutes at 98-100 ℃, in the second process of the present invention by cooking for 5-8 minutes at 60-65 ℃ egg (Ea ) Only the epidermis, which is closely related to egg white, is cooked so that it has an egg white solid epidermis (Ec).

The egg white solid epidermal layer (Ec) is solidified when the egg white (Eb) and egg yolk (Ed) in the semi-liquid state are solidified, so that the egg (E) is fully matured by maintaining the solid state without being stirred. This is to make the egg white (Eb) color (white egg color) appear when the egg shell (Ea) is peeled off.

The third process is an eggshell puncture process, the fourth process is an edible composition input process, and the fifth process is shown in FIGS. 5 to 17c as a spawning stirring process, and the second process to the fifth process is continuous and automatic. Is done.

Referring to Figures 5 to 6 will be described the third process eggshell perforation process and the fourth process food composition input process.

Referring to Figure 5, the device of the present invention is provided with a spawning fixing means 30 that can fix the scattering (E) without moving.

The spawning fixing means 30 has a fixing member 32 having a settling groove portion 31 into which the spawning E can enter, and a protective member 33 that is tough and buffered is attached to the inner surface of the settling groove 31. It is.

Moreover, the press part 35 is comprised so that it may not press | move one side part of the scattering | drain E by the operation of the press cylinder 34 attached to one side part part.

Therefore, after the urging portion 35 is moved to the settled groove portion 31 in the state in which the pressing portion 35 is moved backward by the operation of the pressing cylinder 34, the pressing portion 34 is moved forward again. By pressing), the pressing unit 35 presses the eggs E.

At this time, since the protective member 33 plays a buffer role, even if the size of the spawning E is somewhat different, the spawning E is not destroyed.

The spawning E fixed to the spawning fixing means 30 is fixed so that the long part is erected upward.

The spawning E fixed to the spawning fixing means 30 has an eggshell (Ea) pierced by the eggshell puncturing and feeding means 40, and the edible composition P is introduced into the spawning E.

The eggshell perforation and feeding means 40 is provided with a perforated feeding pipe 42 which is raised and lowered in the vertical direction by the operation of the pressure cylinder 41 fixed to the main plate 50. ) Has a pointed needle 43 at the end, such a perforated tube 42 is configured to have a diameter of 2 mm.

One side of the pressure cylinder (41) is provided with a composition tank 44 fixed to the main plate 50, the outlet 45 of the composition tank 44, the fixed-quantity discharge pump 46 for feeding the edible composition (P) Is installed.

The edible composition P discharged from the fixed-quantity discharge pump 46 is configured to be fed to the punching-in pipe 42 via the relay unit 48 installed above the punching-in pipe 42 through the pressure feed hose 47. (See Fig. 6).

Referring to the operation of the eggshell perforation and input means 40 as follows, where the components of the edible composition (P) will be described later.

The initial state of the eggshell perforation and input means 40 is a state in which the perforated input pipe 42 is located at the upper end of the spawning E as shown in FIG. 7A.

In this state, the pressurized cylinder 41 operates to gradually lower the punching injection pipe 42 to reach the eggshell Ea as shown in FIG. 7B.

Since the pressure cylinder 41 should be operated slowly, the hydraulic cylinder is preferable, and the pressure for pressing the eggshell (Ea) was found to be experimental when the eggshell (Ea) was punched out when pressed at 3-5 kg / cm 2.

In addition, since the eggs (E) are erected in the longitudinal direction, there is a resistance of the eggshell (Ea) against the pressing force, so that the whole eggshell (Ea) is not broken and only the injection hole (Ef) is drilled.

And the eggshell (Ea) at the point where the input hole (Ef) is drilled slightly enters the state, but because it is an extremely fine part is not significantly affected in commercialization.

Therefore, as shown in FIG. 7C, the punching injection tube 42 is inserted to the center of the spawning E and stops, thereby completing the eggshell drilling process.

Next, the edible composition input process of the fourth process is carried out, this process is the quantitative discharge pump 46 is operated in the state as shown in Figure 7c to quantify the edible composition (P) through the perforated tube 42 E) It is injected into egg yolk (Ed) and egg white (Eb) which are semi-liquid states inside.

On the other hand, the edible composition (P) to be used is a mixture of a small amount of powder in a liquid composition, the amount is less than 10% by volume relative to the whole egg (E).

Therefore, since there is an air layer Ee as already known inside the egg eggs E, the contents of the egg eggs E are not reversed even when the edible composition P is added.

When the edible composition P is completed, the punching-out tube 42 is lifted by the reverse operation of the pressure cylinder 41 and exited from the spawning E to return to the initial state as shown in FIG. 7C. It proceeds continuously and automatically by control of (not shown).

In addition, since the egg white solid epidermis (Ec) is stretched at the moment when the punching injection tube 42 is separated from the spawning (E), the retracting phenomenon occurs. ) Will not leak outside.

On the other hand, the edible composition (P) to be used in the present invention is a mixture of some powder composition to the liquid composition is used, only the components to be described here will be described later and the action.

That is, the components of the edible composition (P) are brown rice, miso, garlic, onion, kelp, shiitake powder, sesame oil, perilla oil, pine needle extract, parsley liquid, propolis, grape seed oil, persimmon vinegar, basil (basil), peppermint, chewivil (chervil), lavender (lavender), salt solution, sugar solution, etc., which can be mixed with each other, does not exhibit a chemical bonding reaction and provides a new edible composition (P), which is a mixture of ingredients that can give a new taste. The amount and sugar liquid are explained for the function as a basic ingredient added to all the edible compositions (P).

Therefore, the mixed components and ratios of the edible composition P according to the present invention with respect to the volume of spawning eggs E are as follows.

(Example 1)

2% brown rice, 1% miso, 1% garlic, 1% corn, 1% kelp. Edible composition consisting of 1% by weight of shiitake powder, 1% by volume of sesame oil, 1% by volume of salt solution, and 1% by volume of sugar solution.

(Example 2)

Edible composition (P) containing 2% of pine needle extract, 1% of perilla oil, 1% of salt solution, and 1% of sugar solution.

(Example 3)

Edible composition (P) consisting of 3% by weight buttercup, 1% by volume of perilla oil, 1% by volume of salt solution, and 1% by volume of sugar solution.

(Example 4)

Edible composition (P) consisting of 1% propolis, 1% grape seed oil, 1% salt, 1% sugar.

(Example 5)

Edible composition (P) consisting of 2% persimmon vinegar, 1% grape seed oil, 1% salt, 1% sugar.

(Example 6)

Edible composition (P) consisting of 2% basil, 1% grape seed oil, 1% salt, 1% sugar.

(Example 7)

Edible composition (P) consisting of 1% peppermint, 2% grape seed oil, 1% salt, 1% sugar.

(Example 8)

Edible composition (P) consisting of 2% by volume Chervil, 1% grape seed oil, 1% salt, 1% sugar.

(Example 9)

Edible composition (P) consisting of 2% by volume lavender, 1% grape seed oil, 1% salt, 1% sugar.

Therefore, the fifth process is carried out on the eggs (E) in which the edible composition (P) blended as described above is added.

The fifth process is carried out by the stirring means 60 as follows.

8 and 9, the main plate 50 is to be moved to both sides along the guide rail 52 fixed on the support 51, the moving means is a reciprocating cylinder 53 installed on one side ) Is moved by the operation.

Therefore, after the eggshell perforation and feeding means 40 processes the eggs E, the reciprocating cylinder 53 is operated to move the main plate 50 so that the stirring means 60 is located at the upper position of the eggs E. It is moved to and then stopped to operate.

This movement and stop operation is performed by the controller (not shown) controlling the driving of the reciprocating cylinder 53 when the dog 50a of the main plate 50 approaches the first and second proximity sensors 54 and 55. do.

That is, when the operation of the eggshell perforation and input means 40, which is the third process and the fourth process, is completed, the reciprocating cylinder 53 is operated by the control unit command and the main plate 50 is moved so that the dog 50a is moved. Is close to the second proximity sensor 55.

Therefore, the second proximity sensor 55 sends a signal to the control unit, and the control unit receives the signal to stop the reciprocating cylinder 53.

In addition, when all the operations of the stirring means 60, which is the fifth process, are completed, the reciprocating cylinder 53 is operated so that the main plate 50 is returned to its original position by the controller, while the dog 50a is stopped. When approaching the first proximity sensor 54, the signal is applied to the control unit so that the control unit stops the reciprocating cylinder 53.

And the driving of the manufacturing apparatus required for all the manufacturing process described in the present invention is operated to be controlled by the control unit, the description of the control unit is already known technology electronics, detailed drawings and description will be omitted.

10 to 16, the stirring means 60 for realizing the fifth process of the present invention will be described in detail as follows.

10 to 12, the stirring means 60, the lifting cylinder 61 is installed on the main plate 50, by the lifting cylinder 61, including the support member 62 by the drive unit 63 Is configured to be raised and lowered.

The driving unit 63 has a long supporting rod 64 is fixed to the center of the support member 62, and the revolving member 67 having the gear 65 and the rotary groove 66 is installed at an upper portion thereof so as to be capable of idling.

The gear 65 of the revolving member 67 is driven with the driving gear 69 rotated by the stationary motor 68 (see FIG. 13), and the power is transmitted by the driving of the stationary motor 68. The member 67 is comprised so that forward and reverse rotation may be carried out.

In addition, the elevating member 70 is fitted into the rotary groove 66 of the revolving member 67 (see FIG. 14), and the elevating member 70 of the movable cylinder 71 is fixed to the supporting member 62. It is configured to move up and down by operation.

Therefore, when the elevating member 70 is raised or lowered, the idle member 67 moves up or down in the support shaft 64.

In addition, at this time, since the gear 65 has the length of the long disturbance, the idle member 67 may be raised and lowered even in the state where the driving gear 69 is bitten, as well as in the stopped state when the lowering movement is completed. When the stationary motor 68 is driven, the power is transmitted by the drive gear 69, so that the idle member 67 is capable of forward rotation or reverse rotation.

On the other hand, at the lower end of the idle member 67, a plurality of (4) elongated rotary members 72 are installed to be fixed so that when the idle member 67 is rotated, the rotary member 72 is also rotated (see FIG. 15). The fixing method of is fixed by argon welding or spot welding.

In addition, the rotating member 72 is made of a very thin thickness (0.6 mm) and excellent elasticity piano wire material, stainless steel, etc., as shown in Figure 11 inside the middle of the rotating member 72, the bending groove ( By providing 72a), it is easily bent when it is bent like a virtual ship.

The rotating member 72 is in a state of being in close contact with the outer circumferential surface of the support rod 64, the ring 73 is fitted in the middle portion and is fixed to the rotating member 72 by a fixing method such as welding.

Accordingly, when the rotating member 72 is rotated on the non-rotating support rod 64 circumferential surface, the ring 73 is also rotated (see FIG. 16).

The idle ring 74 is also inserted into the lower end of the rotating member 72 is configured to be fixed to each other by a fixing method such as welding or the like.

As shown in FIG. 12, the inner circumferential surface of the revolving ring 74 has a rotating protrusion 75, which is installed to be rotatable by being fitted into the guide groove 76 of the support rod 64. , The entire diameter including the support rod 64 and the rotary groove 72 and the idle ring 74 is manufactured to a diameter that is inserted into the injection hole (Ef) that is drilled on the upper end of the egg (E).

Therefore, the idle ring 74 is rotated together when the rotating member 72 is rotated, but because the rotary projection 75 is inserted into the guide groove 76 is rotated only in place on the support shaft 64 It does not rise or fall.

Referring to Figure 10 describes the overall operating relationship for the stirring means 60 of the present invention.

The initial state of the stirring means 60 is a state in which the driving unit 63 is located in the upper portion as in the virtual line state.

In this state, by the operation of the lifting cylinder 61, the driving unit 63 descends as shown in the solid line.

Next, the moving cylinder 71 is operated so that the idle member 67 is lowered as shown in the phantom line, and at this time, since the upper end of the rotary member 72 is fixed to the idle member 67, the rotary member 72 is also used. Will descend.

However, since the revolving ring 74 is fixed to the rotating member 72 to be rotated only at the lower end of the rotating member 72 to prevent movement in the vertical direction, the lower end of the rotating member 72 cannot be lowered. Since only the upper end of the rotating member 72 is lowered, the rotating member 72 between the ring 73 and the idle ring 74 is bent outward as shown in the phantom line. .

In this state, when the stationary motor 68 is driven, the power rotates the idle member 67 through the drive gear 69, thereby rotating the rotation member 72 about the support rod 64.

And returning to the original initial state is returned by the reverse of the above-described operation.

17A to 17C show a state in which a fifth stirring process, a stirring process, is performed by the stirring means 60. FIG. 17A shows an initial state, and FIG. 17B shows an insertion hole Ef of the egg E. Rod 64 and the rotating member 72 is shown in the state inserted.

Therefore, in the above state, as shown in FIG. 17C, the rotating member 72 is extended to the side, for example, in the form of a diaphragm.

In this state, the stationary motor 68 is driven, and as the rotating member 72 rotates by power transmission, the egg white Eb, the egg yolk Ed, and the edible composition P in the semi-liquid state are stirred.

At this time, the egg white solid epidermis (Ec) is not stirred to maintain the state as it is.

In addition, the salt solution and the sugar solution contained in the edible composition (P) when the stirring action and ripening plays an important role.

In other words, egg white (Eb) and egg yolk (Ed) are the main component of the protein that shows alkalinity, and when salt solution, which is an inorganic salt type, is mixed, it becomes an electrolyte and is neutralized by adsorbing ions opposite to this charge. Not only is it easily coagulated at maturity, but also in eggs (CON), conalbumin (CONALBUMIN) in the protein of egg white (Eb) when combined with metal ions such as sodium (Na) in salt solution (NaCl), the internal binding of the protein Boiling increases the activity.

In other words, the salt solution serves to lower the viscosity in the process of stirring the egg white (Eb) and egg yolk (Ed) of the mucus, so that the edible composition (P) is able to stir smoothly and evenly mixed.

In addition, even in the same egg (E), egg white (Eb) and egg yolk (Ed) have different solidification temperatures and solidification states when they are fully matured. It is also easy to be affected by the coagulation power of egg (E), which is influenced by other ingredients. When sugar liquid is added, the water contained in the protein of egg (E) is absorbed by the ingredient called sucrose. The protein coagulation temperature of the is increased, which is to inhibit the coagulation of sugar by slowing the heat denaturation of the protein to play a role of soft mature eggs.

As a result, the salt solution serves to reduce the viscosity of the egg white (Eb) and egg yolk (Ed) of the mucus to facilitate the stirring action with the singyo composition (P), and the sugar solution to the soft state in the mature state The role is to match the role.

Therefore, the salt solution and the sugar solution in the embodiment of the edible composition (P) described above are necessarily added components.

As the fifth step of the spawning stirring process of the present invention is completed, as shown in FIG. 18 of the sixth process, except for the egg white solid epidermis (Ec), a mature process of coagulating mutually stirred mucus (Eg) is performed. Silver can be boiled in water to ripen or to be matured by the method of smoked and steamed, this ripening process is already known, so the detailed description is omitted.

In the present invention, when the egg shell (Ea) is removed from the ripened egg, the egg white solid epidermal layer (Ec) having a white image is exposed, which gives the same feeling as ingesting the normal ripened egg so that it can be consumed without feeling rejection. do.

In addition, the egg white solid epidermal layer (Ec) inside the edible composition (P) because it contains a new taste as well as a nutritional food that can have a useful effect on the human body as follows.

That is, 2% by volume brown rice, 1% by weight of soybean paste, 1% by volume garlic, 1% by volume enamel, 1% by volume kelp. When edible composition (P) consisting of 1% by weight of shiitake powder, 1% by volume of sesame oil, 1% by volume of salt solution and 1% by volume of sugar solution is mixed, brown rice is a smooth metabolism, including fatigue and obesity relief. To increase the function of brain cell metabolism, to reduce the pressure and renal activation, to increase liver function, to prevent obesity and to promote energy metabolism, as well as menopausal disorders, autonomic nervous system ailment, headache, Blows, fatigue, stiff shoulders, dizziness, etc. have effects.

In addition, it is known that doenjang is effective in detoxifying poisons such as meat, vegetables, mushrooms, insects, etc., and it is known to be appetizing, digestive, and excellent in anti-cancer effects, and to alleviate headaches, prevent high blood pressure, and promote liver function. To have.

Garlic has effects on blood pressure lowering, heart disease and arteriosclerosis, digestion and constipation, diarrhea, cold prevention, diabetes, nephritis, fatigue recovery, and energy enhancement.

Onion is effective for lowering blood pressure, promoting digestion and gastric ulcer and diabetes, and kelp is good for constipation, skin care, and diet. It also prevents or regulates the absorption of fat, cholesterol, excess salt, heavy metals and harmful substances. Have

Shiitake mushroom is a low-calorie, rich in minerals and vitamins, and hemicellulose is a fiber that normalizes the function of the stomach and small intestine, which is effective in preventing obesity, diabetes, heart disease, and liver disease. It is effective in preventing hardening and lowering high blood pressure and cholesterol levels.

Sesame oil has the effect of lowering blood pressure, arteriosclerosis, constipation, tonic action, and enhancing energy. have.

The salt solution helps to keep the liver agitated and stir well, and the sugar solution softens the spawned protein during the coagulation process.

In the case of an edible composition (P) composed of 2% by volume of pine needle extract, 1% by volume of perilla oil, 1% by volume of salt solution, and 1% by volume of sugar solution, the pine needles provide a flavorful ripened egg, while the pine needles are composed of hepatic diseases and stomach. It is effective in preventing diseases such as diseases, nervous system, skin, etc., and prevents strokes, acts like a healthy stomach and blood, and prevents aging-related diseases such as atherosclerosis, high blood pressure, and diabetes. Perilla oil, salt solution, and sugar solution As already described, its role and efficacy are omitted below.

Therefore, the ripened egg stirred in the second embodiment may be ingested by a person who likes pine needle fragrance in a nutritious diet.

In the case of the edible composition consisting of 3% by weight of buttercup solution, 1% by volume of perilla oil, 1% by volume of salt solution, and 1% by volume of sugar solution, the buttercup is the main ingredient, so hemostasis, hypertension, jaundice, pandemic flu, fever, and soothing , Poison, pneumonia, irregular menstruation, sunstroke, visceral tonic and acute hepatitis, liver cirrhosis, blood, constipation prevention, so those who need this effect is a good health intake.

In the case of an edible composition (P) consisting of 1% by volume of propolis, 1% by volume of grape seed oil, 1% by volume of salt solution, and 1% by volume of sugar solution, the bioflavonoids in propolis are white blood cells and lymph cells in the human body. It stimulates the site to activate the production of interferon, which is why it has remarkable resistance to disease. Grape seed oil has antioxidant properties, increases skin softness and elasticity, strengthens capillaries and arterial veins, and inhibits inflammatory enzymes. In addition, it promotes suppleness of joints, recovery and efficacy of memory loss, so it is a healthy food that can be consumed by a weak person.

In the case of the edible composition (P) consisting of 2% by weight of persimmon vinegar, 1% by weight of grape seed oil, 1% by volume of salt solution, and 1% by volume of sugar solution, persimmon vinegar inhibits fat synthesis and decomposes and accumulates fat. It prevents the body's metabolism smoothly and has a good effect on constipation, and grapeseed oil is suitable as a nutritional food for urban people because it has the above-described effects.

In the case of an edible composition (P) consisting of 2% by volume of basil, 1% by volume of grape seed oil, 1% by volume of salt solution and 1% by volume of sugar solution, the basil is good for rheumatism, nervousness, headache and stomatitis in the sixth embodiment. Because there is also efficacy can be combined with grapeseed oil efficacy for the elderly can be a good health food.

In the case of an edible composition consisting of 1% by volume of peppermint, 2% by volume of grape seed oil, 1% by volume of salt solution and 1% by volume of sugar solution of Example 7, peppermint is synergistic, blood pressure, cold, headache, toothache, Neuralgia, because of the effectiveness of fever, grapeseed oil in combination with the benefits of good nutrition will be.

In the case of the edible composition consisting of 2% by volume of churvil, 1% by volume of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution, the chewivil contains a large amount of vitamin C, carotene, iron, and magnesium. It has excellent diuretic effect, promotes digestion, and improves arthritis and skin.

In the case of an edible composition consisting of 2% by volume of lavender, 1% by volume of grape seed oil, 1% by volume of salt solution, and 1% by volume of sugar solution, lavender has good effect on rheumatism and arthritis, and bronchitis, allergic rhinitis, and gastric ulcer. It is effective for duodenal ulcer and heart disease, and it is desirable as a health food for the elderly, such as the efficacy of grapeseed oil.

Therefore, the present invention is to provide a stirred egg ripened edible composition that can be ingested without a sense of nutrition or health food.

In particular, these nutritional and healthy foods are more necessary in modern society.

In other words, modern nutrition is known as "hidden hunger," which is the result of an inadequate intake of health-protecting nutrients such as vitamins, minerals, or proteins. This hunger is often unaware of the existence of such hunger because each individual eats in sufficient quantities. Occasionally it happens to people who are self-confessed to eat a fairly good quality. Therefore, this kind of hunger is more dangerous and detrimental to health. At present, this kind of hunger phenomenon is reported to academia as considerable.

The present invention is one solution that can easily solve this hidden hunger.

That is, the matured egg provided by the present invention is because it is easy to ingest the mature egg containing the edible composition containing various nutrients.

In particular, the matured egg according to the present invention can be ingested without a sense of rejection because the egg white is visible even if peeled off the eggshell (shell), and can have a taste and aroma to suit the preference for the elderly, sick and adults, children and men and women. As it can be supplied, it will provide a favorite food or a nutritious or dry product.

According to the above description, the edible composition is added to the inside of the spawned eggs to enable stirring, and only when the skin is peeled during ripening, only the hinja can be seen so that there is no objection to ingestion and the edible composition is in one place. Not only concentrated, but also agitation as a whole to increase the value of commercialization, as well as provide a healthy or nutritional supply of eggs.

And although it is described as disclosed in the egg in the present invention, since it is applicable to both egg yolk and egg white with egg yolk produced in cinnamon, it is obvious that it should be widely applied and protected as long as it does not deviate from the claims.

Claims (18)

The washed and sterilized egg (E) is heated at 60-65 ° C. for 5-8 minutes to solidify the egg white (Eb) inside the egg shell (Ea) to a thickness of 2-3 mm to have an egg white solid epidermal layer (Ec). Eggs are stirred with an edible composition characterized in that the egg (E) is erected through the input hole (Ef) at the upper end and the edible composition (P) is added to the egg white (Eb) and the egg yolk (Ed). The edible composition (P) is 2% by volume brown rice, 1% by volume of soybean paste, 1% by volume of garlic, 1% by weight enamel, 1% by weight of kelp to the volume of raw eggs (E). 1% by volume of shiitake powder, 1% by volume of sesame oil, 1% by volume of salt solution, 1% by volume of sugar solution is stirred egg edible composition. The edible composition according to claim 1, wherein the edible composition P is 2% by volume of pine needle extract, 1% by volume of perilla oil, 1% by volume of salt solution and 1% by volume of sugar solution. Stirred eggs. The edible composition according to claim 1, wherein the edible composition (P) is 3% by weight of parsley liquid, 1% by volume of perilla oil, 1% by volume of salt solution, and 1% by volume of sugar solution. This stirred egg. The edible composition according to claim 1, wherein the edible composition (P) is 1% by volume of propolis, 1% by volume of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of raw eggs (E). This stirred egg. The edible composition according to claim 1, wherein the edible composition (P) is 2% by weight of persimmon vinegar, 1% by weight of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of the raw eggs (E). Stirred eggs. The edible composition according to claim 1, wherein the edible composition (P) is 2% by volume of basil, 1% by weight of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of raw eggs (E). Stirred eggs. The edible composition according to claim 1, wherein the edible composition (P) is 1% by volume of peppermint, 2% by volume of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of the eggs (E). Stirred eggs. The edible composition according to claim 1, wherein the edible composition (P) is 2% by volume of churvil, 1% by volume of grape seed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of raw eggs (E). Stirred eggs. The edible composition according to claim 1, wherein the edible composition (P) is 2% by volume of lavender, 1% by weight of grapeseed oil, 1% by volume of salt solution, and 1% by volume of sugar solution with respect to the volume of raw eggs (E). Stirred eggs. In the first process of washing and sterilizing the first step of washing the eggs (E) with washing water and sterilization with ozone, and finally the egg ripening process of the sixth step of heating the eggs (E) to complete; The second process of heating the egg (E) at 60-65 ℃ 5-8 minutes to solidify the egg white (Eb) inside the egg shell (Ea) to a thickness of 2-3㎜ to have an egg white solid epidermal layer (Ec) Egg whitening epidermal solidification process; The egg shell puncture process of the third step of forming the injection hole (Ef) in the eggshell (Ea) by pressing the puncture tube (42) at a pressure of 3-5 kg / ㎠ to fix the egg (E) fixed; The edible composition of the fourth process of introducing the edible composition (P) to the volume of the spawning (E) to less than 10% by volume by penetrating the inner hole (42) through the input hole (Ef) of the spawning (E) Input process; The rotary member 72 on the outer circumferential surface of the support rod 64 introduced through the injection hole Ef of the spawning E is opened and rotated so that the slime and edible composition of egg white (Eb) and egg yolk (Ed) are Edible composition characterized in that it comprises a stirring agitation process of the fifth process to be stirred. The securing member 33 is attached to the inner surface of the fixing member 32 so that the scattering E is settled on the fixing member 32 and horizontally by the pressure cylinder 34 to pressurize the scattering E from one side. Spawning fixing means (30) having a pressing portion (35) to be moved; A perforated input pipe 42 having a needle 43 at a tip and a lower end by being pushed up and down by a pressure cylinder 41 to drill an injection hole Ef at an upper end of the egg E, and the pressure cylinder 41. The edible composition P of the composition tank 44 fixed to the main plate 50 on one side is pumped into the perforated input pipe 42 by the quantitative discharge pump 46, and the egg shell perforated into the egg (E) and Input means 40; A support rod 64 introduced by the lifting cylinder 61 into the injection hole Ef of the spawning E and a rotation cylinder 71 rotated by the stationary motor 68 on the support shaft 64. A plurality of rotating members 67 which are lifted up and down by the upper and lower ends of the revolving rod 74 and the lower end is fixed to the revolving ring 74. 72 is rotated about the support rod 64, the ring 73 is fixed in the middle of the rotating member 72, when the idle member 67 is lowered, the ring 73 and the idle ring 74 Edible composition is a device for producing eggs, characterized in that the rotating member 72 comprises a stirring means (60) to be opened to the outside. The edible composition (P) discharged from the fixed-quantity discharge pump 46 is configured to be pumped through the relay unit 48 provided on the upper end of the perforated tube 42 through the pressure feed hose (47). The manufacturing apparatus of the egg stirred with an edible composition. 13. The edible composition according to claim 12, wherein the revolving member (67) is formed to be elongated to form a long gear (65) on the outer circumferential surface and to rotate in engagement with the drive gear (69) rotated by the stationary motor (68). Apparatus for preparing stirred eggs. 13. The edible composition according to claim 12, wherein the revolving member (67) is configured to move up and down by inserting the lifting member (70) which is lifted and lowered by the moving cylinder (71) in the rotary groove (66) formed at the lower end. Apparatus for producing this stirred egg. The idle ring 74 of which the lower end of the rotating member 72 is fixed is configured such that the rotary protrusion 75 protruding therein is inserted into the guide groove 76 of the support rod 64 to idle. Apparatus for producing a stirred egg composition characterized in that. 13. The edible composition according to claim 12, wherein the inner surface of the intermediate portion of the rotating member (72) between the ring (73) and the idle ring (74) has a bent groove (72a) for spreading outward. Manufacturing equipment of eggs. The method according to claim 12, wherein the eggshell perforation and input means 40 and the main plate 50 is provided with the stirring means 60 is reciprocated by the reciprocating cylinder 53 along the guide rail 52 and the first, second Apparatus for producing a stirred egg edible composition, characterized in that the control unit is configured to control the reciprocating movement and the stop operation by a signal applied to the proximity sensor (54, 55) in close proximity to the dog (50a).