KR20160059101A - A composition for roasted egg and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for preparing roasted eggs and a method for preparing the roasted eggs and, more specifically, to a composition for preparing roasted eggs having improved flavor and texture by containing salt and garlic, and to a method for preparing the roasted eggs with improved flavor capable of shortening the time for preparation by using the composition. According to an embodiment of the present invention, the roasted eggs can be economically prepared, and through the distribution of the technique for preparing roasted eggs with improved flavor and texture, the year-round consumption of eggs can be activated.

Description

TECHNICAL FIELD The present invention relates to a composition for making a baked egg and a method for manufacturing a baked egg,

The present invention relates to a composition for making a baked egg and a method for manufacturing a baked egg using the same, and more particularly, to a composition for improving the texture of a toasted egg including salt and garlic, To a method of making baked eggs.

Due to the influence of food culture in Korea, people are considered to be main foods such as rice, and animal foods such as eggs as supplements. According to the 2011 National Health Statistics (Ministry of Health and Welfare, Division of Disease Control and Prevention), the intake of cereal per person per person over 1 year of age in the past three years (2009 ~ 2011) is 293 ~ 315g and the turbulent intakes are 25.7 ~ 26.9g Egg intake is relatively low. The consumption of eggs by Koreans is significantly lower than that of foreign countries. The consumption of egg per person per country is 346 in Japan, 270 in Europe, 260 in the US, and 238 in Korea. Therefore, in order to increase the amount of eggs consumed in Korea, as in the near Japan, it is necessary to develop new products that meet the taste of consumers.

Domestic egg production is increasing year by year, but consumption is stagnating. Egg production (1 billion won) has increased to 1,359 in 2009, 1,559.9 in 2011 and 1,639.4 in 2013, but the number of eggs consumed per person decreased to 238 in 2009, 236 in 2010 and 232 in 2011 . The industry estimates that the market for egg processing in the entire egg market in Korea is about 140 billion won. Therefore, it is necessary to study the development of processed product technology in order to activate the consumption of eggs throughout the year in Korea.

In addition, the baked eggs sold on the market take 36 to 72 hours, which is a considerable amount of time. The yield of the product is low due to the heat treatment performed at low temperature for a long period of time by treating the raw eggs with the dyestuff. Modern consumers tend to prefer foods with functionality and convenience, so it is necessary to develop flavor-enhancing products with functionality and convenience.

A prior art for such eggs is disclosed in Korean Patent Laid-Open No. 2001-0084617, in which eggs are added with salt.

Under these technical backgrounds, the present inventors have made intensive efforts to complete the present invention.

Accordingly, an object of the present invention is to provide a baked egg preparation composition capable of producing a baked egg having an improved flavor and an excellent texture.

It is still another object of the present invention to provide a method for manufacturing a baked egg which can economically produce baked eggs with reduced production time and improved flavor using the composition.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, a baked egg composition comprising salt and garlic may be provided.

According to another aspect of the present invention, there is provided a method for preparing a baked egg, comprising the steps of: dipping an egg in a composition for baked eggs comprising the salt and garlic; And baking the baked egg to prepare an egg to be baked.

According to one embodiment of the present invention, it is possible to contribute to cost reduction by shortening the manufacturing time of the baked egg.

In addition, according to one embodiment of the present invention, it is possible to contribute to activation of consumption of eggs throughout the year by spreading baked egg production technology with improved flavor and texture.

1 is a schematic diagram of a method of manufacturing a flavor enhancing baked egg according to an embodiment of the present invention.
FIG. 2 shows a process of manufacturing a flavor enhancing baked egg according to an embodiment of the present invention.
FIG. 3 shows an experimental set-up of a flavor enhancing baked egg condition according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

According to one aspect of the present invention, a composition for making a baked egg containing salt and garlic may be provided.

According to an embodiment of the present invention, the composition may be provided with a composition for making a baked egg comprising 0.01 to 3 parts by weight of garlic, relative to 100 parts by weight of baked eggs.

According to one embodiment of the present invention, the composition may be provided with a composition for baked eggs containing 0.1 to 15 parts by weight of salt, relative to 100 parts by weight of baked eggs.

In the present invention, the composition may further comprise coffee, green tea extract, rosemary extract, and brambly powder.

According to another aspect of the present invention, there is provided a method for preparing a baked egg, comprising the steps of: dipping an egg in a composition for baked eggs comprising the salt and garlic; And baking the baked egg to prepare an egg to be baked.

According to an embodiment of the present invention, the egg is a boiled egg.

According to one embodiment of the present invention, the step of dipping comprises treating the ultrasonic wave for 10 minutes to 2 hours. The ultrasonic waves may be treated for 10 minutes, preferably 30 minutes, most preferably 1 hour.

According to an embodiment of the present invention, the heating is performed in a drier at 80 to 110 DEG C for 8 hours.

According to one embodiment of the present invention, said heating is carried out in a drier at 80 DEG C for 1 hour, at 90 DEG C for 1 hour, at 100 DEG C for 1 hour; And heating at 110 DEG C for 5 hours.

In the present invention, the baked eggs produced according to the above-described method have a yellow color, a texture, a flavor; And a sodium content higher than that of eggs not prepared according to the above-described method.

In the present invention, the texture may be hardness, elasticity, tackiness; And chewiness.

Example

1. Egg preparation

Fresh eggs were purchased, and the surface of the eggs was cleaned and dried with a neutral detergent. The boiled eggs were prepared by heating in a pot for 12 minutes with water.

2. Production of dyestuff solution

Table 1 shows the conditions of the paddy soil used in the development of the technology of the present invention. Each salt solution was mixed with water to prepare a liquid phase.

3. Treatment / Heating

In Comparative Examples 1 and 2, the boiled eggs were heated for 20 hours after being immersed in a saline solution. In Examples 1 to 4, the boiled eggs were immersed in a saline solution and ultrasonicated for 1 hour (Table 1). The boiled egg, which had been ultrasonicated, was immersed in a saline solution for about 20 hours. Heating was carried out under the same conditions for 8 hours (1h / 80 ° C, 1h / 90 ° C, 1h / 100 ° C, 5h / 110 ° C) in the dryer. Table 1 shows the treatments used in this technology development.

Treatment Processing contents Remarks Comparative Example 1 0% salt solution Ultrasonic processing Comparative Example 2 18% salt solution Example 1 5% salt solution Ultrasonic treatment Example 2 5% salt solution + 5% doenjang solution Example 3 10% salt solution Example 4 10% salt solution + 1% garlic powder solution

Experiment result

Treatment Whiteness ^*) Redness ^*) Yellow color (b ^*) Comparative Example 1 54.19 8.19 ^EU 24.62 ^B Comparative Example 2 60.58 6.65 ^B 24.37 ^B Example 1 54.19 9.59 ^A 27.46 ^A Example 2 56.42 8.72 ^AB 26.06 ^AB Example 3 56.75 8.37 ^AB 24.49 ^B Example 4 58.14 7.97 ^AB 26.1 ^EU Standard error 0.87 0.31 0.38

^AB p < 0.05.

Table 2 shows the egg white surface color of the baked eggs. There was no significant difference in the whiteness of the surface color of baked eggs measured by colorimetric system, but in the redness and yellowness, the 5% salt solution treatment group showed the highest (p <0.05) appear.

All of the treatment groups treated with the ultrasound treatment showed higher yellowness than those treated with the non-treated group. These results suggest that ultrasonic treatment affected the color of egg white of baked eggs.

Treatment Hardness (kg) Cohesiveness (%) Elasticity (mm) Adhesion (kg) Chewiness (kg * mm) Comparative Example 1 0.12 ^C 1.24 1.34 ^B 0.17 ^AB 0.24 ^B Comparative Example 2 0.11 ^C 1.17 3.95 ^AB 0.13 ^B 0.79 ^B Example 1 0.24 ^AB 1.27 3.48 ^AB 0.3 ^AB 0.87 ^B Example 2 0.2A ^BC 1.2 2.73 ^AB 0.23 ^AB 0.54 ^B Example 3 0.16 ^BC 1.41 1.91 ^B 0.13 ^B 0.94 ^B Example 4 0.3 ^A 1.25 4.8 ^A 0.38 ^A 1.82 ^A Standard error 0.02 0.05 0.39 0.03 0.17

^AC p < 0.05.

Table 3 shows the texture of the baked eggs. The hardness values measured by the texture analyzer were higher than those of the comparative examples. In particular, the treatments of Example 4, in which 10% salt solution and 1% garlic powder were treated, were significantly (p <0.05). There was no significant difference in cohesiveness in all treatments. In the case of elasticity, stickiness and chewiness, the treatment of Example 4 treated with 10% salt solution and 1% garlic powder was significantly higher (p <0.05).

Taken together, the texture of the texture by mechanical measurement was the highest in the treatment of Example 4 treated with 10% salt solution and 1% garlic powder.

Treatment Flavor * Comparative Example 1 1 ^C Comparative Example 2 2 ^BC Example 1 4.17 ^EU Example 2 3.67 ^BC Example 3 4.71 ^AB Example 4 6.67 ^A Standard error 0.42

^AC p < 0.05. * Weak (1 ~ 3), normal (4 ~ 6), strong (7 ~ 9)

Table 4 shows the flavor according to the salty taste of the baked eggs. As a result of examining the degree of flavor according to the degree of salty taste by the sensory evaluation, it was found that all of the treatment lot treated with the ultrasound treatment was higher than those treated with the ultrasound treatment. In particular, the treatments of Example 4 treated with 10% salt solution and 1% garlic powder were significantly higher (p < 0.05).

Treatment Egg white Yolk Comparative Example 1 0.11 ^D 0.11 ^D Comparative Example 2 0.31 ^A 0.29 ^A Example 1 0.2 ^BC 0.16 ^BC Example 2 0.16 ^CD 0.13 ^CD Example 3 0.23 ^B 0.18 ^B Example 4 0.33 ^A 0.25 ^A Standard error 0.02 0.01

^AD p < 0.05.

Table 5 shows the sodium content (%) of the baked eggs. As a result of examining the sodium content of baked eggs, the treatment of Comparative Example 2 treated with 18% salt solution in egg white and egg yolk and the treatment in Example 4 treated with 10% salt solution and 1% garlic powder were significantly (p <0.05).

Therefore, it is considered that the 18% salt solution should be treated as in the case of the treatment of Comparative Example 2 when the ultrasonic treatment is not performed in the preparation of the flavor enhancing baked egg, but sufficient effect can be obtained even with the 10% salt solution when the ultrasonic treatment is performed .

Experiment with heating time of 8 hours

Treatment * Product yield (%) Remarks Comparative Example 1 95.07 ^A Heating for 5 hours (baking is a livelihood) Comparative Example 2 93.32 ^AB 6 hours heating (livelihood is baking) Comparative Example 3 93.49 ^AB 7 hours of heating (livelihood is baking) Comparative Example 4 89.24 ^BC 8 hours heating (burning is the livelihood) Example 1 85.1 ^C 8 hours heating (boiled egg baking) Standard error 0.87

^AC p < 0.05.

* The comparative data are based on the 2014 Korea Animal Resources Science Conference presentation (Poster No. PF14015, Comparison of quality characteristics of baked eggs according to heating conditions, p.215).

Table 6 shows the results of comparing product yields with heating time. The yields of heavy products were decreased with heating time of raw egg in the case of the comparative example in the product yield according to the heating time in the baked egg production. Compared with Comparative Example 4 and Example 1, there was no difference in the product yield of the final baked eggs regardless of the state of eggs (livelihood egg, boiled eggs).

Treatment * Whiteness Redness Yellowness Remarks Comparative Example 1 75.55 ^A 1.58 ^D 21 Heating for 5 hours (baking is a livelihood) Comparative Example 2 71.39 ^AB 3.02 ^CD 21.86 6 hours heating (livelihood is baking) Comparative Example 3 69.62 ^B 4.16 ^C 23.26 7 hours of heating (livelihood is baking) Comparative Example 4 62.63 ^C 6.84 ^B 25.12 8 hours heating (burning is the livelihood) Example 1 51.68 ^D 9.67 ^A 24.14 8 hours heating (boiled egg baking) Standard error 1.27 0.45 0.58

^AD p < 0.05.

* The comparative data are based on the 2014 Korea Animal Resources Science Conference presentation (Poster No. PF14015, Comparison of quality characteristics of baked eggs according to heating conditions, p.215)

Table 7 shows the result of comparing the color of the baked eggs with the heating time. The degree of whiteness was significantly (p <0.05) lower and the degree of redness was significantly higher (p <0.05) than that of the control group of Example 1 in terms of color change with heating time in baked egg production. In the comparative example, whiteness was significantly (p < 0.05) lower and the degree of redness was significantly higher (p < 0.05) than those of Comparative Example 4.

The heating time was set to 8 hours based on the appearance color value of the above baked eggs.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (8)

Salt and garlic.
The method according to claim 1,
Wherein the composition comprises 0.01 to 3 parts by weight of garlic relative to 100 parts by weight of baked eggs.
3. The method according to claim 1 or 2,
Wherein the composition comprises 0.1 to 15 parts by weight of salt relative to 100 parts by weight of the baked eggs.
Dipping the egg in a baked egg making composition comprising the salt and the garlic; And
And heating the salted egg to produce a baked egg.
5. The method of claim 4,
Wherein the egg is a boiled egg.
5. The method of claim 4,
Wherein the dipping step comprises treating the ultrasonic wave for 10 minutes to 2 hours.
5. The method of claim 4,
Wherein the heating step is performed in a drier at 80 to 110 DEG C for 8 hours.
8. The method according to claim 4 or 7,
The heating is carried out in a drier at 80 DEG C for 1 hour, 90 DEG C for 1 hour, 100 DEG C for 1 hour; And heating at 110 DEG C for 5 hours.

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