KR20040107860A - A Processed egg and manufacturing method thereof - Google Patents
A Processed egg and manufacturing method thereof Download PDFInfo
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- KR20040107860A KR20040107860A KR1020030038503A KR20030038503A KR20040107860A KR 20040107860 A KR20040107860 A KR 20040107860A KR 1020030038503 A KR1020030038503 A KR 1020030038503A KR 20030038503 A KR20030038503 A KR 20030038503A KR 20040107860 A KR20040107860 A KR 20040107860A
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- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 52
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims description 21
- 238000012216 screening Methods 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 abstract description 7
- 210000000969 egg white Anatomy 0.000 abstract description 7
- 235000013345 egg yolk Nutrition 0.000 abstract description 5
- 235000004251 balanced diet Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 14
- 102000002322 Egg Proteins Human genes 0.000 description 9
- 108010000912 Egg Proteins Proteins 0.000 description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 가공란 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 계란등의 조류란 내부의 노른자 및 흰자를 혼련하여 조리가 용이하도록 된 가공란 및 그의 제조방법에 관한 것이다.The present invention relates to a processed egg and a method of manufacturing the same, and more particularly, to a processed egg and a method of manufacturing the kneaded egg yolk and white inside the egg to facilitate cooking.
일반적으로 계란이나 메추리알 등의 조류란은 가공하지 않은 상태에서는 노른자의 주위에 흰자가 에워싸는 형태를 유지하게 된다.In general, eggs or quail eggs, such as eggs are not processed to maintain the shape of the white surrounding the yolk.
예컨대 계란의 경우에는 외부는 단단한 껍질로 싸여 있고, 내부에는 2층의 속껍질이 있으며, 겉껍질에는 작은 구멍이 많이 있어, 이 구멍을 통하여 호흡을 하게 되는데, 시일이 경과하면 이 구멍을 통하여 이산화탄소와 수분이 증발하고, 또 미생물이 그 곳으로 침투하여 부패를 촉진시키게 된다.For example, in the case of eggs, the outer shell is wrapped in a hard shell, and the inner layer has two layers of shells, and the outer shell has a lot of small holes, which are breathed through the holes. Water evaporates, and microorganisms penetrate there, accelerating decay.
또한, 2층의 속껍질 사이의 한쪽에 공기집이 있는데, 이 공기집은 갓 낳은 계란일 때에는 작다가, 시일이 경과하여 수분과 이산화탄소가 증발하면 차차 커지게 되며, 속껍질 내부에는 난백(卵白:흰자위)이 있고 겉껍질과 난황(卵黃:노른자위)의 주위에는 묽은 난백이 있으며, 그 중간에는 비교적 된 난백이 있다.In addition, there is an air trap on one side between the inner layers of the second layer, which is small when the eggs are freshly laid, but gradually increases when water and carbon dioxide evaporate after sealing, and egg whites (卵 白) ) There is a thin egg white around the outer shell and yolk (卵 黃: yolk), and in the middle there is a relatively white egg white.
난황은 얇은 막으로 둘러싸여 있고 양쪽 끝이 알끈으로 고정되어 있으며, 계란은 껍데기 11%, 난백 58%, 난황 31%로 구성되어 있다Egg yolk is surrounded by a thin membrane and both ends are fixed with a stick. The egg is composed of 11% shell, 58% egg white and 31% egg yolk.
이와 같은 계란을 삶은 경우에는 흰자위와 노른자위가 그대로 익게 됨으로써 노른자위를 싫어하는 경우에는 편식의 우려가 있으며, 소화에도 문제가 있는 것으로 알려져 있다.When such eggs are boiled, the whites and yolks are cooked as they are, so if you don't like yolks, there is a risk of unbalance, and digestion is known.
그리고, 계란을 입히는 일반 부침이나 계란 부침 등의 조리 시에는 껍질을 깬 후 내용물을 인출한 후 노른자위와 흰자위를 혼합하여 사용하게 됨으로써 사용이 매우 불편하다고 하는 문제점이 있다.In addition, when cooking eggs, such as common pancake or egg pancake, there is a problem that it is very inconvenient to use by mixing the yolk and the white after removing the contents after breaking the shell.
종래에도 계란의 내용물을 가공한 가공란이 제안되어 있으며, 이는 도 1에 도시한 바와 같이 계란 껍질(10)의 상측에 구멍(11)을 형성하고, 상기 구멍(11)을 통하여 내부에 주사기(12)로 향로나 양념 등을 주입 한 후 구멍(11)을 접착제로 밀봉하여 가공란을 제조하게 된다.Conventionally, the processed egg which processed the contents of an egg is proposed, which forms the hole 11 in the upper side of the egg shell 10, as shown in FIG. 1, and the syringe 12 inside through the said hole 11 After injecting incense burner or seasoning, etc., the hole 11 is sealed with an adhesive to produce a processed egg.
그러나, 이와 같은 종래의 가공란은 소비자의 입맛을 맞추는 것이 매우 어려울 뿐만 아니라 가공시 공기가 유입됨으로써 유통 기간이 단축되고, 구멍을 가공할 때 껍질이 깨지거나 불순물이 유입되는 등의 문제점들이 내재되어 있다.However, such conventional processed eggs are not only very difficult to meet the taste of the consumer, but also shortens the shelf life due to the inflow of air during processing, there are inherent problems such as cracks or impurities when processing holes. .
본 발명은 상기와 같은 문제점을 해결하기 위해 발명된 것으로, 본 발명의 목적은 조류란의 내용물을 혼련하여 노른자위와 흰자위가 균일하게 섞이도록 함으로써 조리가 용이하고 조리 시간이 단축되며 편식을 방지할 수 있는 가공란 및 그의 제조방법을 제공하는데 있다.The present invention has been invented to solve the above problems, an object of the present invention is to mix the contents of the algae egg so that the yolks and whites are mixed uniformly, the cooking is easy, the cooking time is shortened and can prevent the unbalanced It is to provide a processed egg and a manufacturing method thereof.
본 발명의 다른 목적은 가공란을 삶거나 부침 등의 조리후 음식물에 첨가하는 등의 2차 조리가 더욱 용이한 가공란 및 그의 제조방법을 제공하는데 있다.It is another object of the present invention to provide a processed egg and a method of preparing the same, which are easier to secondary cooking such as boiled processed egg or added to food after cooking such as upset.
도 1은 종래의 가공란의 제조방법을 도시한 사시도.1 is a perspective view showing a conventional method for producing a processed egg.
도 2는 본 발명에 의한 가공란의 제조방법을 도시한 블록도.Figure 2 is a block diagram showing a method of manufacturing a processed egg according to the present invention.
도 3은 본 발명에 의한 가공란의 제조방법을 도시한 개략도.Figure 3 is a schematic diagram showing a method for producing a processed egg according to the present invention.
도 4는 본 발명에 의해 가공된 가공란의 단면도이다.4 is a sectional view of a processed column processed according to the present invention.
* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
20: 란 21: 껍질20: column 21: shell
22: 노른자위 23: 흰자위22: yolk 23: white
상기한 바와 같은 목적을 달성하기 위한 본 발명에 의한 가공란은 껍질의 내부에 노른자위 및 흰자위를 갖는 조류의 란에 있어서, 상기 조류 란은 껍질의 내부에 노른자위 및 흰자위가 균일하게 혼련된 것을 특징으로 한다.Processed egg according to the present invention for achieving the object as described above is in the egg of the egg having a yolk and egg white inside the shell, characterized in that the bird egg is uniformly kneaded yolk and egg white inside the shell .
또 본 발명에 의한 가공란의 제조방법은 생란을 선별하는 선별공정과, 선별된 란에 진동을 가하면서 회전시켜 노른자위 및 흰자위를 균일하게 혼련하는 혼련공정을 포함한다.In addition, the method for producing processed eggs according to the present invention includes a sorting step of sorting raw eggs and a kneading step of uniformly kneading the yolks and whites by rotating while applying vibration to the sorted eggs.
또한 상기 혼련공정은 란의 하부를 혼련하는 공정과, 란의 상부를 혼련하는 공정을 더욱 포함한다.The kneading step further includes a step of kneading the lower part of the column and a step of kneading the upper part of the column.
따라서 본 발명에 의하면, 가공란의 껍질을 파손하지 않고 노른자위 및 흰자위가 균일하게 혼합됨으로써 부침이나 삶는 등의 조리가 용이하고 편리하게 됨은 물론 노른자위를 기피하는 편식을 방지할 수 있고, 이에 따라 균일한 영양의 공급이 가능케 되며, 또한 1차 조리후 음식물에 첨가하는 등의 2차 조리가 용이하고 편리하게 되며, 껍질을 손상하지 않고 내용물을 용이하게 혼련할 수 있으므로 가공이 용이하게 되는 것이다.Therefore, according to the present invention, the yolks and whites are uniformly mixed without damaging the shells of the processed eggs, thereby making cooking and cooking such as ups and downs easy and convenient, as well as preventing unevenness to avoid the yolks. It is possible to supply, and also the secondary cooking, such as adding to the food after the first cooking is easy and convenient, it is easy to process because the contents can be easily kneaded without damaging the shell.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 더욱 상세하게 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
도 2는 본 발명에 의한 가공란의 제조방법을 개략적으로 도시한 블록도로서, 먼저 껍질이 파손되거나 껍질에 균열이 있는 등의 가공이 어려운 생란을 선별하는 란의 선별 공정과, 선별된 생란의 내용물, 즉 노른자위와 흰자위를 혼련하는 혼련공정을 포함한다.Figure 2 is a block diagram schematically showing a method for producing a processed egg according to the present invention, first screening process for screening eggs that are difficult to process, such as broken shells or cracks in the shell, and the contents of the selected eggs That is, a kneading process for kneading yolks and whites.
상기 혼련공정은 란의 하부를 안착시키고 진동을 가하면서 회전시켜 내용물을 혼련시키는 란의 하부 혼련공정과, 란의 상부를 안착시키고 진동을 가하면서 회전시켜 내용물을 혼련시키는 란의 상부 혼련공정을 수행하여 가공란을 완성하게 된다.The kneading process is performed by kneading the bottom of the column to knead the contents by seating the bottom of the column and rotating while applying vibration, and the top kneading process of the column kneading the contents by rotating while seating the top of the column and applying vibration. To complete the processing column.
상기 혼련공정에서 란의 하부를 안착시키고 혼련한 후 다시 상부를 안착시키고 혼련하도록 하고 있으나 이에 한정하는 것은 아니며, 그 반대인 란의 상부를 안착시키고 혼련시킨 후 다시 하부를 안착시키고 혼련할 수도 있다.In the kneading process, the lower part of the column is seated and kneaded, and then the upper part is settled and kneaded, but the present invention is not limited thereto. The lower part of the column may be seated and kneaded, and the lower part may be seated and kneaded again.
또한, 상기 혼련공정에서는 진동을 가하면서 회전시킬 때 일측으로 회전하는데 한정하는 것은 아니며 반복적으로 정, 역회전시킬 수도 있다.In addition, in the kneading step, it is not limited to rotating to one side when rotating while applying vibration, and may be repeatedly rotated forward and backward.
상기 혼련공정에서는 도 3에 도시한 바와 같이 별도의 혼련장치에서 이루어지게 되는데, 이는 란(20)이 안착 고정되는 안착부(30)와, 상기 안착부(30)를 일방향 또는 정, 역회전시키는 회전축(31)과, 상기 회전축(31)으로 전동부재(32)를 통하여 회전력을 전달하는 구동수단(33)과, 상기 안착부(30)에 진동을 가하는 진동발생부(34)를 포함한다.In the kneading process is made in a separate kneading apparatus as shown in Figure 3, which is a seating portion 30 is fixed to the seat 20, the seating portion 30 to rotate in one direction or forward, reverse It includes a rotary shaft 31, a drive means 33 for transmitting a rotational force through the transmission member 32 to the rotary shaft 31, and a vibration generating portion 34 for applying vibration to the seating portion (30).
따라서, 상기 안착부(30) 내에 란(20)의 하부가 아래쪽으로 위치되도록 위치시킨 후 구동수단(33) 및 진동발생부(34)를 약 30초 동안 작동시키면 상기 회전축(31)이 회전함과 동시에 진동발생부(34)에서 발생된 진동이 상기 안착부(30)로 전달됨으로써 그 내측에 안착된 란(20)은 회전과 동시에 진동되면서 란(20)의 하부 내용물이 혼련되는 것이다.Therefore, when the lower portion of the column 20 is positioned downward in the seating portion 30 and the driving means 33 and the vibration generating portion 34 are operated for about 30 seconds, the rotating shaft 31 rotates. At the same time, the vibration generated from the vibration generating unit 34 is transmitted to the seating unit 30, and thus the lower portion of the column 20 is kneaded while being vibrated at the same time as the column 20 mounted therein.
물론 이때 란(20)의 하부 내용물만이 혼련되는 것은 아니며 상부 내용물도 혼련이 이루어지게 된다.Of course, only the lower contents of the column 20 are not kneaded, but the upper contents are kneaded.
그리고, 상기 구동수단(33) 및 진동발생부(34)를 정지시킨 상태에서 다시 상기 란(20)을 뒤집어서 하부가 상측으로 위치되도록 하고, 상기 구동수단(33) 및 진동발생부(34)를 약 30초 동안 작동시키면 란(20)의 하부 내용물이 혼련이 이루어지게 됨으로써 내용물 중 도 4에 도시한 바와 같이 껍질(21) 내부의 노른자위(22)와 흰자위(23)가 균일하게 혼련되는 가공란을 얻을 수 있게 되는 것이다.In the state in which the driving means 33 and the vibration generating unit 34 are stopped, the column 20 is turned upside down so that a lower portion thereof is positioned upward, and the driving means 33 and the vibration generating unit 34 are turned upside down. When the operation is performed for about 30 seconds, the lower contents of the column 20 are kneaded, so that the yolk 22 and the white 23 are uniformly kneaded inside the shell 21 as shown in FIG. 4. You will get it.
상기와 같은 본 발명은 상술한 특정의 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변경 실시가 가능할 것이다.The present invention as described above is not limited to the above-described specific embodiments, and any person having ordinary skill in the art to which the present invention pertains may make various changes without departing from the gist of the present invention as claimed in the claims. will be.
따라서 본 발명에 의하면, 가공란의 껍질을 파손하지 않고 노른자위 및 흰자위가 균일하게 혼합됨으로써 부침이나 삶는 등의 조리가 용이하고 편리하게 됨은 물론 노른자위를 기피하는 편식을 방지할 수 있고, 이에 따라 균일한 영양의 공급이 가능케 되며, 또한 1차 조리후 음식물에 첨가하는 등의 2차 조리가 용이하고 편리하게 되며, 껍질을 손상하지 않고 내용물을 용이하게 혼련할 수 있으므로 가공이 용이하게 되는 등의 여러 가지 효과가 있다.Therefore, according to the present invention, the yolks and whites are uniformly mixed without damaging the shells of the processed eggs, thereby making cooking and cooking such as ups and downs easy and convenient, as well as preventing unevenness to avoid the yolks. It is possible to supply, and also the secondary cooking such as adding to the food after the first cooking is easy and convenient, and the contents can be easily kneaded without damaging the shell, so that the processing is easy. There is.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030038503A KR20040107860A (en) | 2003-06-14 | 2003-06-14 | A Processed egg and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030038503A KR20040107860A (en) | 2003-06-14 | 2003-06-14 | A Processed egg and manufacturing method thereof |
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| KR20040107860A true KR20040107860A (en) | 2004-12-23 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100112183A1 (en) * | 2007-05-10 | 2010-05-06 | Eggnology Ltd. | in-shell-scrambled-egg, a method for preparing such egg and an in-shell egg scrambler |
| CN104366572A (en) * | 2014-12-01 | 2015-02-25 | 孙永锋 | Automated poultry egg processing device |
| CN104432208A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Automated processing method of poultry eggs |
-
2003
- 2003-06-14 KR KR1020030038503A patent/KR20040107860A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100112183A1 (en) * | 2007-05-10 | 2010-05-06 | Eggnology Ltd. | in-shell-scrambled-egg, a method for preparing such egg and an in-shell egg scrambler |
| US8263166B2 (en) * | 2007-05-10 | 2012-09-11 | Eggnology Ltd. | In-shell egg scrambler and method of using same |
| CN104366572A (en) * | 2014-12-01 | 2015-02-25 | 孙永锋 | Automated poultry egg processing device |
| CN104432208A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Automated processing method of poultry eggs |
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