KR20150003277U - Fill egg in the collagen casing - Google Patents
Fill egg in the collagen casing Download PDFInfo
- Publication number
- KR20150003277U KR20150003277U KR2020140001445U KR20140001445U KR20150003277U KR 20150003277 U KR20150003277 U KR 20150003277U KR 2020140001445 U KR2020140001445 U KR 2020140001445U KR 20140001445 U KR20140001445 U KR 20140001445U KR 20150003277 U KR20150003277 U KR 20150003277U
- Authority
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- South Korea
- Prior art keywords
- collagen casing
- egg
- eggs
- egg yolk
- liquid
- Prior art date
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 29
- 108010035532 Collagen Proteins 0.000 title claims abstract description 29
- 229920001436 collagen Polymers 0.000 title claims abstract description 29
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 34
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 34
- 235000013601 eggs Nutrition 0.000 claims abstract description 28
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 19
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000015097 nutrients Nutrition 0.000 claims abstract description 6
- 235000013580 sausages Nutrition 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000015271 coagulation Effects 0.000 claims description 2
- 238000005345 coagulation Methods 0.000 claims description 2
- 239000010903 husk Substances 0.000 claims 1
- 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 abstract description 13
- 210000000969 egg white Anatomy 0.000 abstract description 13
- 235000014103 egg white Nutrition 0.000 abstract description 13
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/24—Heat, thermal 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
본 고안은 콜라겐케이싱에 충진한 난백과 난황이 응고된 구운 계란에 관한 것이다. 콜라겐케이싱에 난백과 난황이 교반된 액체를 충진하고 매듭을 묶은 다음 이를 상온에서 가열과정을 통해 응고하면 겉껍질은 콜라켄케이싱이고 안에 내용은 구운 계란이다. 난백과 난황이 교반된 액체를 콜라겐케이싱에 충전함으로써 영양소의 분리가 없다. 다양한 형태로 요리할 수 있다.The present invention relates to eggs baked in a collagen casing and eggs baked in a coagulated egg yolk. The collagen casing is filled with egg white and egg yolk mixed liquid, and the knot is bundled and then solidified by heating at room temperature. The shell is a collagen casing, and the contents are baked eggs. There is no separation of nutrients by filling the collagen casing with the liquid which is stirred egg white and egg yolk. You can cook in various forms.
Description
본 고안은 생 계란을 이용하여 콜라켄케이싱에 충진하고 구운 소시지형태의 구운 계란에 관한 것으로, 특히 계란 껍데기를 제거한 다음 난백과 난황을 교반하여 콜라겐케이싱에 충진하고, 상온 60~70℃ 도에서 대략 7~9시간 가열하여 응고시킨다.The present invention relates to a sausage-type baked egg filled with collagen casing by using raw egg, and particularly, after removing the egg shell, the egg white and egg yolk are stirred to fill the collagen casing. It is solidified by heating for 7 to 9 hours.
이러한 과정을 통해 만들어진 콜라겐케이싱에 충진된 구운 계란은 장기간 보존이 가능하다.The baked eggs filled in the collagen casing made through this process can be preserved for a long time.
경제성장과 더불어 식생활 양상이 다양화되고 기호성향의 변화에 따라 야채를 비롯한 전통식품과 슬로우푸드의 소비욕구 변화로 건강식품에 대한 섭취가 급증하고 있는 추세이다. 이러한 슬로우푸드 중 대표적인 것이 완전식품인 계란이다. 현재의 계란의 소비는 요리가 다양하지 못하고, 예전 요리방식 그대로 계란찜, 프라이, 지단과 같이 몇 가지의 요리형태와 생란의 형태로 소비되고 있다.In addition to the economic growth, dietary patterns have diversified, and consumption of health foods has been rapidly increasing due to changes in consumer preferences of traditional foods including slow - growing foods such as vegetables, and changes in preference. One of these slow foods is the egg, which is a perfect food. The current consumption of eggs does not vary in the dishes, and is consumed in the form of old dishes such as egg steamed, fried, and zidane in the form of several dishes and raw eggs.
또한, 현재 대부분 요리는 열에 의해 수분과 일부 영양소가 손실되는 단점이 있다. 이러한 단점이 보완되는 방법으로 콜라겐케이싱에 계란을 충진함으로써 수분증발과 영양소 손실 없이 그대로 먹을 수 있다.In addition, most cooking currently has the disadvantage that moisture and some nutrients are lost by heat. In order to compensate for these disadvantages, eggs can be filled in the collagen casing and can be eaten without moisture evaporation and nutrient loss.
바쁘고 편리해진 현대인의 생활패턴에 적합하도록 계란껍질 없이 바로 먹을 수 있는 특징으로 하며, 나아가 현대인의 다양한 입맛 및 현대인의 바쁘고 편한 생활습관에 부합하는 효과를 가진다. 소비자들이 다양한 요리에 이용하여 장기간 보존이 가능한 콜라겐케이싱에 충진된 구운 계란을 수분증발과 영양손실 없이 완전식품인 계란 그대로 맛 볼 수 있다. It is a feature that can be eaten without the egg shell to fit the busy and convenient life pattern of the modern people, and it has the effect of meeting the various taste buds of the modern people and the busy and comfortable lifestyle of the modern people. Baked eggs filled with collagen casing that can be used for various dishes by consumers for long-term preservation can be enjoyed as a complete food egg without moisture evaporation and nutrition loss.
본 고안의 목적은, 난백과 난황이 교반된 액체를 콜라겐케이싱에 충진하고, 매듭을 묶는 다음 상온 60~70℃로 7~9시간을 가열하여 콜라겐케이싱과 생 계란이 응고되는 과정에서 일체화한다. 겉모양은 소시지 같고 내용물은 난백과 난황이 교반된 액체로 기능성과 편리성이 향상된 콜라겐케이싱에 충진된 구운 계란을 제공하는 데 있다.The purpose of the present invention is to fill the collagen casing with liquids mixed with egg white and egg yolk, bundle the knots, and then heat at a temperature of 60 to 70 ° C for 7 to 9 hours to integrate the collagen casing and the raw eggs in the process of solidification. The outer surface is like a sausage, the contents of which are egg white and egg yolk mixed liquid, which is filled with collagen casing with improved functionality and convenience.
상기 목적을 달성하기 위하여, 껍질을 제거한 생 계란을 난백과 난황을 교반하여 콜라겐케이싱에 충진하여 매듭을 묶는 다음 소시지모양의 형태를 이룬 충진물을 상온 60~70℃로 7~9시간을 가열하여 콜라겐케이싱과 생 계란이 응고되는 과정에서 일체화가 되어 구운 계란과 콜라켄케이싱의 이질감 없이 소시지모양으로 되어 공기 및 이물질 침투를 막는다.In order to achieve the above object, the raw eggs removed from the shells are mixed with egg white and egg yolk to fill the collagen casing and bundle the knots. The sausage-shaped filling material is heated at a temperature of 60 to 70 ° C for 7 to 9 hours, The casing and the raw eggs are integrated in the process of solidification, and they become sausage without the feeling of the baked eggs and the collagen casing, preventing the infiltration of air and foreign matter.
상기 목적을 달성하기 위하여, 껍질을 제거한 생 계란을 난백과 난황을 교반하여 콜라겐케이싱에 충진하여 매듭을 묶는 다음 소시지모양의 형태를 이룬 충진물을 상온 60~70℃로 7~9시간을 가열하여 콜라겐케이싱과 생 계란이 응고되는 과정에서 일체화가 되어 수분증발과 영양소 손실이 없다. 또한, 소시지모양으로 되어 콜라켄케이싱이 공기 및 이물질 침투를 막는다. 겉모양은 소시지 같고 안에 내용은 구운 계란이며, 다양한 크기와 모양을 만들 수 있어 소시지같이 칼로 썰어 요리에 사용하기도 하고, 그대로 먹을 수도 있다.In order to achieve the above object, the raw eggs removed from the shells are mixed with egg white and egg yolk to fill the collagen casing and bundle the knots. The sausage-shaped filling material is heated at a temperature of 60 to 70 ° C for 7 to 9 hours, The casing and the raw eggs are integrated during the coagulation process and there is no moisture evaporation and nutrient loss. In addition, the shape of the sausage, the collagen casing prevents air and foreign matter penetration. The appearance is like a sausage, the inside is a baked egg, you can make various sizes and shapes, you can cut it with a knife like a sausage and use it for cooking or you can eat it as it is.
도 1 은 난백과 난황이 교반된 액체를 콜라겐케이싱에 충진한 것 사시도
도 2 는 난백과 난황이 교반된 액체를 콜라겐케이싱에 충진한 난백과 난황이 교반된 액체 절단면.Fig. 1 shows a collagen casing filled with a liquid in which egg white and egg yolk are stirred.
Fig. 2 is a graph showing the results of a comparison between an egg white bag filling a collagen casing with a liquid in which eggs and egg yolk are stirred, Cutting plane.
이하, 본 고안의 바람직한 실시 예를 첨부도면에 의거하여 상세하게 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 난백과 난황이 교반된 액체를 콜라겐케이싱에 충진하고 매듭(30)을 묶는 것을 보여주는 도면이다.Fig. 1 is a view showing filling a collagen casing with a liquid in which egg white and egg yolk are stirred, and binding a
콜라겐케이싱(10)에 난백과 난황이 교반된 액체(20)를 충진한 다음 콜라겐케이싱을 회전하여 매듭(30)을 만들어줌으로써 다양한 모양과 크기로 만들 수 있다. 또한, 콜라겐케이싱(10)이 수분증발과 영양소의 손실을 막아주고, 공기 및 이물질 침투를 막는다.The
도 2는 난백과 난황이 교반된 액체(20)를 콜라겐케이싱(10)에 충진한 난백과 난황이 교반된 액체(20)를 보여주는 도면이다. 껍질을 제거한 생 계란을 난백과 난황을 교반하여 콜라겐케이싱(10)에 충진하여 소시지모양의 형태를 이룬 충진물을 상온 60~70℃로 7~9시간을 가열하여 콜라겐케이싱(10)과 난백과 난황이 교반된 액체(20)이 응고되는 과정에서 일체화가 되고, 완성되면 소시지 모양으로 칼로 썰어 요리에 사용하기에 편하다.FIG. 2 is a view showing a
10: 콜라겐케이싱 20: 난백과 난황이 교반된 액체
30: 매듭10: collagen casing 20: egg white and egg yolk stirred liquid
30: Knot
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| Application Number | Priority Date | Filing Date | Title |
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| KR2020140001445U KR20150003277U (en) | 2014-02-25 | 2014-02-25 | Fill egg in the collagen casing |
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| Application Number | Priority Date | Filing Date | Title |
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| KR2020140001445U KR20150003277U (en) | 2014-02-25 | 2014-02-25 | Fill egg in the collagen casing |
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| KR20150003277U true KR20150003277U (en) | 2015-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR2020140001445U KR20150003277U (en) | 2014-02-25 | 2014-02-25 | Fill egg in the collagen casing |
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| Country | Link |
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| KR (1) | KR20150003277U (en) |
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2014
- 2014-02-25 KR KR2020140001445U patent/KR20150003277U/en not_active Application Discontinuation
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