KR20150031104A - Egg packing unit and method for producing functional egg - Google Patents

Egg packing unit and method for producing functional egg Download PDF

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Publication number
KR20150031104A
KR20150031104A KR20130110631A KR20130110631A KR20150031104A KR 20150031104 A KR20150031104 A KR 20150031104A KR 20130110631 A KR20130110631 A KR 20130110631A KR 20130110631 A KR20130110631 A KR 20130110631A KR 20150031104 A KR20150031104 A KR 20150031104A
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KR
South Korea
Prior art keywords
cap
ducks
ducklings
duck
heating
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Application number
KR20130110631A
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Korean (ko)
Inventor
오재옥
Original Assignee
(주)푸드향
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Priority to KR20130110631A priority Critical patent/KR20150031104A/en
Publication of KR20150031104A publication Critical patent/KR20150031104A/en

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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
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D43/00—Lids or covers for rigid or semi-rigid containers
    • B65D43/02—Removable lids or covers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/32—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for eggs

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Disclosed are a duck egg packing unit and a production method of a functional duck egg. The present invention comprises: a first cap made of loess materials, having a space inside to enclose a portion of the external surface of a duck egg which is baked and added with seasoning; and a second cap made of loess materials, having a space inside to enclose other portion different from the external surface of the duck egg surrounded by the first cap and forming the shape of an egg of a bird by being bonded to the first cap with each other.

Description

TECHNICAL FIELD [0001] The present invention relates to an egg packing unit and a method for manufacturing a functional egg,

The present invention relates to a unit and a method, and more particularly, to a duck packaging unit and a method for producing a functional duck.

 In general, eggs of birds are high protein foods containing various nutrients, and they have been widely used for a long time. Currently, eggs, boiled eggs, fried eggs are specially processed as well as used in steam rooms and baths.

Among the eggs of these algae, the duck is 88% in respect to the whites and 49% in the yolk, and thus has a disadvantage in that it is easily deteriorated and broken when stored at room temperature, resulting in poor storage stability.

In addition, there is a disadvantage that when the ducklings are smoked, there is a characteristic odor of the ducklings. The ducklings' shells contain harmful substances such as salmonella, pesticides and heavy metals among small cracks which are small enough to be visually confirmed. In addition, there is a serious problem in the eating habits caused by the pollutants in recent years.

Furthermore, it is easy to transport and store easily compared with ordinary ducklings, and it is easily corroded even in the case of ducklings, so that it can not be utilized only as a short-term preserved food, and it is inconvenient to carry a separate seasoning salt together with the salt for cooking have.

Also, when carrying the seasoned ducks as described above, the ducks can be stored in various units and moved. At this time, it is a very important question how to keep hyacinth safely for external shock.

Embodiments of the present invention are directed to providing a method of making an alum, especially a duck packaging unit and a functional duck.

 In one aspect of the present invention, there is provided a method of manufacturing a honeycomb structure, which includes a first cap formed of a loess material and having a space formed therein to surround a part of the outer surface of the baked omelet to which the seasoning liquid is added, And a second cap which is formed of a loess material and forms a bird egg shape by being coupled with the first cap.

At least one of the first cap and the second cap may be baked by applying heat.

The cap may further include an adhesive member installed at a portion where the first cap and the second cap meet with each other to couple the first cap and the second cap.

 The apparatus may further include a packaging box having a seating groove on which at least one of the first cap and the second cap is seated.

According to another aspect of the present invention, there is provided a method of manufacturing a cap, comprising the steps of: preparing a first cap and a second cap of a loess material in which a space is formed, aging the duck and then permeating the cooking liquid; And heating the first cap and the second cap by applying heat to the second cap.

The method may further include heating the first cap and the second cap at a temperature between 800 and 900 degrees.

In addition, the step of aging the ducks and infiltrating the duck broth may include aging the ducks at 55 degrees for 3 to 5 days, mixing the aged ducks with the seasoning liquid at a pressure of 1.5 Kg for 4 hours to permeate the seasoning liquid into the ducklings.

The method may further include washing the duck.

The step of heating and drying the ducklings may include heating the first cap, the ducklings and the second cap at a temperature of 114 ° C for 3 hours, baking the first cap, the ducklings and the second cap, , And drying the second cap at room temperature.

The method may further include applying an adhesive member to a portion where the first cap and the second cap come in contact with each other such that a contact portion between the first cap and the second cap is obscured after completion of heat drying.

The method may further include the step of placing the first cap and the second cap in which the ducklings are inserted into the packaging box after the completion of the heating and drying.

Embodiments of the present invention are capable of easily carrying functional eggs and protecting them from external impacts. In addition, embodiments of the present invention can recycle resources by utilizing a first cap and a second cap, which are used in the production of functional eggs, as an egg wrapping unit.

FIG. 1 is a perspective view showing a carton packing unit according to an embodiment of the present invention.
2 is a cross-sectional view taken along the line II-II in Fig.
FIG. 3 is a flowchart showing a manufacturing procedure for manufacturing a functional oligos according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. It is noted that the terms "comprises" and / or "comprising" used in the specification are intended to be inclusive in a manner similar to the components, steps, operations, and / Or additions. The terms first, second, etc. may be used to describe various elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. In the following examples, ducks are presented, but they can also be applied to other eggs.

FIG. 1 is a perspective view showing an ORI-packing unit 100 according to an embodiment of the present invention. 2 is a cross-sectional view taken along the line II-II in Fig.

1 and 2, the organic packaging unit 100 includes a first cap 110 in which a space is formed, a second cap 110 having a space therein, a first cap 110 contacting the first cap 110, (120). At this time, the first cap 110 and the second cap 120 may be at least partially heated. Hereinafter, for convenience of explanation, the first cap 110 and the second cap 120 will be described in detail with reference to a case where they are fired by heat. Also, the first cap 110 and the second cap 120 may be formed to be similar to each other. Hereinafter, the first cap 110 will be described in detail for convenience of explanation.

The first cap 110 may be formed of a loess material. The first cap 110 has a curved outer surface, and a space may be formed therein. Particularly, a part of the duck (10) can be inserted into the first cap (110).

The end of the first cap 110 may be flat. At this time, the flat end of the first cap 110 may prevent the first cap 110 from moving when the first cap 110 is baked. The first caps 110 may have different thicknesses. For example, the portion where the first cap 110 and the second cap 120 are in contact with each other may be thicker than the other portions. Accordingly, when the first cap 110 and the second cap 120 are in contact with each other, the first cap 110 can effectively support the second cap 120. The area of contact between the first cap 110 and the second cap 120 is increased so that even if the positions of the first cap 110 and the second cap 120 are shifted from each other, It is possible to prevent deviation.

Meanwhile, the organic packaging unit 100 may include an adhesive member 130 installed at a boundary between the first cap 110 and the second cap 120. At this time, the bonding member 130 may couple portions where the first cap 110 and the second cap 120 meet. For example, the adhesive member 130 may be provided with an adhesive tape, and may be provided with an adhesive such as silicone. Hereinafter, for convenience of explanation, the adhesive member 130 will be described in detail with reference to a case where the adhesive tape is provided.

The ORICAL packing unit 100 includes a packing box 140 having a seating groove 140a on which at least one of the first and second caps 110 and 120 having the duck 10 inserted therein is placed . At this time, the packaging box 140 may be formed of various materials. For example, the packaging box 140 may be formed of paper, plastic, wood, or the like. Hereinafter, the packaging box 140 is formed of paper for convenience of explanation.

On the other hand, the ducks 10 may be disposed on the duckling packing unit 100 formed as described above. At this time, the ducks 10 may include functional ducks 10 seasoned with a seasoning solution or the like.

The ducks 10 formed as described above may be roasted in the first and second caps 110 and 120 after the seasoning liquid treatment. Particularly, the ducks 10 are sterilized by the above-mentioned process, and can be treated in a dry condition.

As described above, the functional ORIAL 10 treated with the seasoning solution can be inserted into the first and second caps 110 and 120 and be baked. At this time, the outer surface of the first cap 110 and the second cap 120 may be coated with a substance such as a glaze, or a picture or a letter may be inserted to improve the sense of beauty.

The first cap 110 and the second cap 120 may be mounted on the packaging box 140 after the heat is discharged at room temperature and then fixed through the adhesive member 130. Thereafter, the packaging box 140 is taken out to the outside and can be transported to a place such as a bathroom, a bathing room, a supermarket, or the like and displayed.

Therefore, the duck packaging unit 100 can easily carry the functional ducks 10 by processing the first and second caps 110 and 120 at the same time when the functional ducks 10 are manufactured. It is possible to reduce the breakage of the functional ducks 10 that may occur during transportation.

Hereinafter, a method for producing the functional oligos 10 described above will be described in more detail.

FIG. 3 is a flowchart showing a manufacturing procedure for manufacturing the functional ORIAL 10 according to an embodiment of the present invention. Hereinafter, the same reference numerals as above denote the same members as described above.

The first cap 110 and the second cap 120 may be prepared by preparing a first cap 110 and a second cap 120 of a loess material. May be formed to have a flat end for baking as described above or as described below.

When the first cap 110 and the second cap 120 are manufactured as described above, the first cap 110 and the second cap 120 can be pre-baked at a temperature of 800 ° C. or more and 900 ° C. or less. At this time, when the pre-baking temperature is less than 800 degrees, it may be damaged or damaged during transportation, and it can not sufficiently emit color. Also, when the pre-baking temperature exceeds 900 degrees, the color of the first cap 110 or the second cap 120 may change and fine cracks may occur. (Step S120)

On the other hand, when the above process is completed, the ducks 10 can be aged at 55 degrees for 3 to 5 days. At this time, moisture or fat contained in the shell 1, the whitish 2 or the yolk 3 of the ducks 10 may be evaporated and dried. In addition, the ducks 10 may be formed with a space therein in which a seasoning solution, which will be described later, can permeate (step S130)

When the drying is completed as described above, the duck (10) and the seasoning liquid are put into the pressurizing type infiltrator and maintained at the pressure of 1.5 Kg for about 4 hours, so that the seasoning liquid can be infiltrated into the duckels (10). At this time, it is also possible to sterilize or wash the ducks 10 before putting the ducks 10 into the pressurized infiltrator (step S140)

As described above, the seasoning liquid to be infiltrated into the ducks 10 may vary. For example, the seasoning solution may be a herbal seasoning solution commercially available, or a seasoning solution in which curry and water are mixed. In addition, the seasoning solution may be taken from a plant such as a cinnabar. At this time, the seasoning solution is not limited to the above, and may include various seasoning solutions.

After the infiltration of the seasoning liquid is completed as described above, the ducks 10 can be sterilized or cleaned. At this time, bacteria or the like which may be generated or contaminated in the above process can be removed by sterilizing or washing (step S150)

Once the ducks 10 have been cleaned, the ducks 10 can be inserted into the first cap 110 and the second cap 120, which are fired. At this time, the first cap 110 and the second cap 120 may not be coupled separately, and a portion of the portion where the first cap 110 and the second cap 120 are in contact with each other may be combined, And can be baked at a temperature for 3 hours (step S160)

When the ducks 10 are inserted into the first and second caps 110 and 120 and baked as described above, the functional ducks 10 having a pungent taste can be produced. In particular, the odor of the ducks 10 can be removed by the loess components of the first cap 110 and the second cap 120.

When the above process is completed, the first cap 110 and the second cap 120 can be dried at room temperature. At this time, the functional ores 10 may not be removed from the first cap 110 and the second cap 120 and may remain inserted. (Step S170)

When the drying time at room temperature has elapsed for a certain period of time, an adhesive member 130 is attached between the first cap 110 and the second cap 120 to fix the first cap 110 and the second cap 120 . At this time, the adhesive member 130 may be formed in a staggered shape to be adhered to a part of the first cap 110 and a part of the second cap 120 (step S180).

When the above process is completed, the first cap 110 and the second cap 120 to which the adhesive member 130 is attached can be taken out to the outside. At this time, it is also possible to seat the first cap 110 or the second cap 120 on the packaging box 140 and carry it out.

Therefore, the functional olive (10) can be produced easily and quickly. In addition, since the first cap 110 and the second cap 120 used in the production of the functional ducks 10 can be used as they are as the duck packing unit 100, the functional duck manufacturing method can recycle resources. In particular, the method for producing functional dough can enable various packaging of the functional dough 10 to ventilate the user's product and invite the desire to purchase.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover all such modifications and variations as fall within the true spirit of the invention.

10: Duck
100: Oriental wrapping unit
110: first cap
120: second cap
130:
140: packing box

Claims (11)

A first cap formed of a loess material and having a space formed therein to surround a part of the outer surface of the baked omelet added with seasoning liquid; And
And a second cap which is formed of a loess material and forms a shape of an algae by engaging with the first cap so that a space is formed to surround the other part than the outer surface of the oar enclosed by the first cap, Duck packing unit. The method according to claim 1,
Wherein at least one of the first cap and the second cap is heat-applied and baked. The method according to claim 1,
And an adhesive member provided at a portion where the first cap and the second cap meet with each other to engage the first cap and the second cap. The method according to any one of claims 1 to 3,
And a packing box in which a seating groove on which at least one of the first cap and the second cap is seated is formed. The first cap and the second cap of a loess material having a space formed therein;
Aging the ducks and infiltrating the cooked liquid; And
Placing the ducks in the first cap and the second cap, and applying heat to the first cap and the second cap to heat dry the duck. 6. The method of claim 5,
And heating the first cap and the second cap at a temperature between 800 ° C and 900 ° C to dry. 6. The method of claim 5,
The step of immersing the ducks into the cooking liquid,
Aging the ducks at 55 degrees for 3 to 5 days; And
The aged ducklings are kept in a pressurized infiltrator at a pressure of 1.5 Kg for 4 hours in the state of adding the seasoning liquid to permeate the ducklings into the ducklings. 6. The method of claim 5,
And washing the ducks. ≪ Desc / Clms Page number 19 > 6. The method of claim 5,
The step of heating and drying the ducklings comprises:
Baking the first cap, the oleander, and the second cap by applying heat at a temperature of 114 degrees for 3 hours; And
Drying the first cap, the duck, and the second cap at room temperature after the heating is pigmented. 6. The method of claim 5,
And applying an adhesive member to a portion where the first cap and the second cap come in contact with each other so that the contact portion of the first cap and the second cap is obscured after the completion of the heating and drying. 6. The method of claim 5,
And placing the first cap and the second cap, in which the ducklings are inserted, in a packaging box after the heating and drying is completed.
KR20130110631A 2013-09-13 2013-09-13 Egg packing unit and method for producing functional egg KR20150031104A (en)

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KR20130110631A KR20150031104A (en) 2013-09-13 2013-09-13 Egg packing unit and method for producing functional egg

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