KR20170129488A

KR20170129488A - Forming tool for egg food and forming method using by the same that, egg food

Info

Publication number: KR20170129488A
Application number: KR1020160060241A
Authority: KR
Inventors: 최민환
Original assignee: 최민환
Priority date: 2016-05-17
Filing date: 2016-05-17
Publication date: 2017-11-27

Abstract

The present invention relates to a forming apparatus for manufacturing new egg processed food, a forming method using the same, and egg processed food manufactured by the same, wherein the new egg processed food has a dual structure, and has excellent tastes and nutrition. According to the present invention, the forming apparatus comprises: a bottom part container (100) in which a downward accommodation unit (110) opened to a top part is formed; and a top part container (200) which is mounted on the top side of the bottom part container (100), has an upward accommodation unit (210) opened to a bottom part by being connected to the downward accommodation unit (110) to form a forming space (A), and has an injection slot (212) formed in a top end center part to communicate with the upward accommodation unit (210).

Description

Technical Field [0001] The present invention relates to a method for forming an egg-processed food product, and a method for forming the egg-shaped food product using the same,

The present invention relates to an egg processing food molding apparatus and a molding method using the same, and to an egg processed food having a double structure produced by the method, and a molding apparatus capable of manufacturing a new egg processed food having a double structure and excellent in taste and nutrition A forming method using the same, and an egg-processed food having a double structure produced thereby.

As the standard of living improves, consumers' appetites are getting tougher and more people are eager to eat. Therefore, there is a need for a new food that captures the taste of these consumers.

On the other hand, eggs are rich in protein, vitamins and minerals and essential amino acids necessary for human body, nutritionally superior food. These eggs can be boiled, baked, eaten, or steamed using eggs. Eggs and egg products are not very common.

Korean Patent No. 10-0410733 (Dec. 2003)

DISCLOSURE Technical Problem Accordingly, the present invention has been made keeping in mind the above problems, and it is an object of the present invention to provide a cooking apparatus, To provide a new composition of egg processed food forming apparatus capable of providing a new food differentiated from taste and appearance, a molding method using the same, and a processed egg product having a double structure produced thereby.

According to an aspect of the present invention, a lower container 100 having a downward receiving portion 110 opened to an upper portion is formed; And an upward receiving portion 210 which is seated on the upper portion of the lower container 100 and opens downward to be connected to the downward receiving portion 110 to form a molding space A, And an upper container (200) having an inlet (212) communicating with the upper part (210).

According to another aspect of the present invention, there is provided a method of forming an egg-processed food having a dual structure comprising the core portion 10 and the outer portion 20 surrounding the core portion 10,

A step of injecting a component material for forming the deep portion 10 into the downward receiving portion 110 of the lower container 10 in a size smaller than the molding space A; Placing the upper container (20) on the upper side of the lower container (10); A step of injecting an outer molding material for molding the outer portion 20 into the molding space A through an inlet of the upper container 20; A step of heating the ingredients and the molding material of the outer portion by heating; Separating the upper container (200) and the lower container (100) and separating the molded product, wherein the molding material of the outer portion comprises a turtle liquid or an egg white liquid as a main material The method comprising the steps of:

According to another aspect of the present invention, a pressing member 300 is further provided, and the pressing member 300 has a bottom surface corresponding to the surface of the downward receiving portion 110 of the lower container 100, A pushing part 310 having a size that can be inserted into the downward receiving part 110; And an operating part 320 protruded from the upper side of the pressing part 310. The above and other objects,

According to the present invention having the above-described structure, it is possible to easily form egg-shaped or hexahedral egg-shaped foods having a double structure composed of a deep portion and an outer shell portion covering the deep portion, .

Therefore, the egg processed food prepared according to the present invention has taste and shape differentiated from the conventional egg processed food, so that it is sufficient to satisfy a demanding taste of consumers, and it is possible to expect a high sales by inducing interest of consumers.

In particular, by selecting various kinds of ingredients for forming the deep portion, it is possible to diversify the kinds of products and improve the flavor of the product and extend the distribution period through various post-processing and packaging methods.

1 is an exploded perspective view of a molding apparatus according to a first embodiment of the present invention;
2 is an assembled state sectional view of the embodiment
Fig. 3 is a view showing a food manufacturing process using the above-
4A and 4B are an exploded perspective view and a cross-sectional view of a molding apparatus according to a second embodiment of the present invention
5A and 5B are an exploded perspective view and a cross-sectional view of a molding apparatus according to a third embodiment of the present invention
6 is an exploded perspective view of the molding apparatus according to the fourth embodiment of the present invention.
7 is a sectional view of a molded product using the molding apparatus according to the fourth embodiment

Hereinafter, the present invention will be described more specifically.

1 and 2 are an exploded perspective view and a sectional view showing a molding apparatus according to a first embodiment of the present invention. The present invention relates to an apparatus for forming a dual structure egg processed food comprising a deep portion and an outer shell portion covering the deep portion, And an upper container 200 having a container 100 and an upward receiving portion 210 opened to the lower portion.

The lower container 100 has a downwardly convex semi-ellipsoidal shape, and a downward receiving portion 110 having a downward concave shape is formed in a semi-ellipsoid shape so as to open upward.

The upper container 200 has an upwardly convex semi-ellipsoidal shape, and an upwardly receiving portion 210 is formed to be upwardly concave so as to open downward. An inlet 212 communicating with the upward accommodating portion 210 is formed at an upper center portion of the upper container 200 and an air discharging hole 214 is also formed.

The upper container 100 is seated above the lower container 100. When the upper container 200 is seated in the lower container 100, the downward receiving portion 110 and the upward receiving portion 210 are connected to each other, A forming space A is formed, and the food is formed into a shape corresponding to the forming space A.

The inlet 212 is for introducing the material into the molding space A while the upper container 200 is seated on the lower container 100 and the air discharge hole 214 is used to feed the material to the inlet 212 Is a hole through which the air in the molding space (A) is discharged to the outside or the vapor is discharged when the material is heated. Preferably, a stopper 216 for covering the inlet 212 of the upper container 200 is provided.

The lower container 100 and the upper container 200 are formed of stainless steel, reinforced plastic, silicon, or the like. When they are formed of reinforced plastic or silicone, they are environmentally friendly materials that have excellent heat resistance and do not generate harmful substances such as environmental hormones use.

Preferably, the upper surface of the peripheral portion of the lower container 100 and the lower surface of the peripheral portion of the upper container 200 are stepped to be matched with each other so that the upper container 200 is placed on the lower container 100 The top surface of the peripheral portion of the lower container 100 and the surface of the bottom surface of the peripheral portion of the upper container 200 are matched with each other so that the upper container 200 can be easily placed on the lower container 100, , The state in which the upper vessel 200 is seated on the lower vessel 100 is maintained without being disturbed.

If necessary, a separate fixing means for fixing the lower container 100 and the upper container 200 may be further provided.

Hereinafter, a process of forming a food using such a molding autoclave will be described. 3 is a process diagram showing a food molding process according to the present invention.

1) Prepare a material for molding the core part 10 and the outer part 20 constituting a molded product.

The material forming the deep portion 10, that is, the ingredient material is not limited in its kind, and various kinds of ingredients are used. A variety of materials such as nuts, fish, meat, ham, sausage, potatoes, and sweet potatoes are used in the deep portion, as well as the ball mills, buns, and rice balls.

The material for molding the outer portion 20, that is, the molding material for the outer portion, is used as a main material such as egg, oat and ostrich egg, and these egg lye or egg white liquor is used. In some cases, a mixture of egg white or egg white can be prepared by adding purified water and a binder to the egg white or egg white. Examples of the binder include gelatin, agar, gum, and the like.

Milk, cheese, vitamins, and saccharides may be further added to the egg white or egg white to add flavor and nutrition. Vegetables may also be mixed. Vegetables such as onions, wars, carrots, etc., are used to improve the texture and color of egg whites or egg white. In this case, 97 to 99% by weight of egg white or 1 to 3% by weight of vegetable are mixed. When vegetables are mixed in an amount of less than 1% by weight, the effect of improving the texture and taste of vegetables is insignificant. The taste of the outer portion 20 and the deep portion 10 can not be differentiated.

In addition, a natural coloring matter or an edible flavoring agent may be added in order to color and color the color of the processed product if necessary. In this case, 0.01 to 0.5% by weight of a natural coloring matter or an edible flavor is added to 99.5 to 99.91% by weight of egg white or egg white. When the natural coloring matter or the edible flavoring agent is added in an amount of less than 0.01% by weight, the effect of the natural coloring matter or the food flavoring agent is insignificant, and if it exceeds 0.5% by weight, the taste of the molded product may be adversely affected.

2) The ingredients are injected into the downward receiving portion 110 of the lower container 100.

The material is formed into a smaller size than the molding space A formed by the lower container 100 and the upper container 200. Preferably, the material is formed into a shape corresponding to the molding space A,

Preferably, the amount of the component material is adjusted so that the core portion 10 occupies 10 to 50 parts by weight with respect to 100 parts by weight of the molded product finally molded. If the core portion 10 is less than 10 parts by weight, the taste of the core portion 10 can not be felt sufficiently. If the core portion 10 is more than 50 parts by weight, the core portion 10 is biased to one side and protruded to the outer portion 20, There arises a problem that the taste balance between the deep portion 10 and the outer portion 20 is broken.

3) The upper container 200 is placed on the upper side of the lower container 100 into which the material is charged.

4) An outer molding material for molding the outer portion 20 is introduced through the inlet 212 of the upper container 200. The outer molding material is introduced into the injection port 212 and the injection port 212 is closed with the stopper 216.

When the outer molding material is charged, the molding space A is filled with the inner material and the outer molding material. As the outer molding material is charged, the inner material slightly rises due to the difference in specific gravity between the outer molding material and the inner material The material is located in the center portion and the molding material in the outer portion covers the material.

In order to ensure that the component material is not exposed to the outer portion 20 but effectively positioned at the center portion, it is preferable to use a material having a relatively low specific gravity.

5) Heat the material to ripen. Depending on the type of material, it is necessary to adjust the heating time, and it is heat treated at about 90 ~ 100 ℃ for 5 ~ 20 minutes. At this time, heat treatment is performed by various methods, and heating can be performed using hot water, steam, or microwave.

6) If the material is ripe, the upper container 200 is separated from the lower container 100 by cooling, and the molded article is taken out from the lower container 100.

The molded product manufactured in this way has a double structure composed of the core portion 10 and the outer portion 20. The core portion 10 is made of various materials, . In addition, although the appearance looks like a common egg, it has a taste different from that of a common egg when eaten, so that it can cause interest and fun to consumers.

In the present embodiment, it is explained that the inner material is first charged and the molding material is supplied to the outer container. In some cases, however, the outer container 100 may be filled with the molding material for the outer portion, The upper container 200 may be mounted and the outer molding material may be introduced into the molding space A. [

The molded article thus produced is further post-treated and packed as necessary. As a post-treatment method, a coating agent is coated on the surface of a molded article. The coating agent is coated by various methods such as spraying the coating agent on the surface of the molded article or immersing the molded article in the coating agent. The coating agent is selected so as to improve the flavor and extend the circulation period, but the kind thereof is not particularly limited. Preferably, the coating agent is coated in an amount of 1 to 3 parts by weight based on 100 parts by weight of the molded article. If the coating agent is coated in an amount less than 1 part by weight, the effect of the coating agent is insignificant. If the coating agent is coated in an amount exceeding 3 parts by weight, there is a fear of deterioration in taste due to the coating agent.

In addition, the molded product may be packaged in a general packing method such as sterilization treatment in a retort pouch, sterilization treatment in a general pouch or vacuum packaging in a general pouch, or may be packaged in a low-concentration sugar solution or a small amount of quick-frozen packaging.

In some cases, the molded product may be wrapped in a packaging container together with a gelatin or an agar solution. In this case, not only the texture and fun of the puddle but also the shelf life and prolonged effect can be obtained.

In this case, sugar solution (20 to 40% by weight of sugar and 60 to 80% by weight of purified water are mixed and boiled) or soybean seasoning solution (70 to 85% by weight of purified water, 8 to 15% 1 to 5% by weight of oligosaccharide (or sugar), 0.1 to 1% by weight of Cheongyang red pepper and 0.1 to 0.5% by weight of Dae wave are boiled to remove solid content) and a molded product are packed together in a can.

Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.

4 to 5 show a molding apparatus according to the second and third embodiments of the present invention, showing that the shape of the molding apparatus can be variously modified, and thus the molded article can be molded into various shapes.

Fig. 4 shows that the molding space A has a hexahedral shape, so that the molded product is molded into a hexahedral shape. Fig. 5 shows that the molding space A has a triangular-pyramidal shape, so that the molded article is molded into a triangular-pyramidal shape.

FIG. 6 shows a molding apparatus according to a fourth embodiment of the present invention. In this embodiment, the pressing means 300 is further provided.

The pressurizing unit 300 includes a pressing unit 310 and an operating unit 320 for operating the pressing unit 310 to prevent the ingredient material from being exposed to the outer surface 20.

The pressing portion 310 has a bottom surface having a shape corresponding to the inner surface of the downward receiving portion 110 of the lower container 100 and is sized to be inserted into the downward receiving portion 110. The operation unit 320 is provided to easily operate the pressing unit 310, and protrudes upward from the upper side of the operation unit 320. When the product is molded into an automation system using the molding apparatus according to the present invention, the operation unit 320 is connected to an actuator such as a cylinder.

As will be described later, when a food is molded using another molding apparatus according to the present embodiment, the lower half of the outer portion 20 is first formed by using the lower portion 100, and the upper half of the outer portion 20 is later The pressurizing means 300 may be constructed such that the outer molding material firstly injected into the downward receptacle 110 of the lower container 10 for molding the lower half of the outer casing 20 is moved downward So as to extend to a predetermined thickness along the surface of the downward receiving portion 110 without being fixed.

In more detail, when the molding material for the outer edge portion is inserted into the downward receiving portion 110 and the molding material for the outer peripheral portion is pressed by the pressing portion 310 of the pressing member 300, 110 and the pressing portion 310 and is pressed by the pressing portion 310 to be spread widely along the surface of the downward receiving portion 110. When the outer molding material is heated in this state, And the shape is retained.

Hereinafter, a method of forming a food using the molding apparatus according to the present embodiment will be described with reference to FIG. 7 is a manufacturing process diagram according to the present embodiment.

1) An outer molding material for molding the outer portion 20 is first introduced into the downward receiving portion 110 of the lower container 100.

2) The outer molding material is pressed by the pressing member 300 so that the outer molding material is spread widely along the surface of the downside receptacle 110. In this state, the lower container 100 is heated, Learn the ingredients.

In this way, the molding material of the outer portion is widened along the surface of the downward receiving portion 110, and the shape thereof is maintained, whereby the lower half of the outer portion 20 is molded.

3) Subsequently, the pressing member 300 is removed, and the component material for forming the core portion 10 is put into the downward receiving portion 110 of the lower container 100. Since the lower half of the outer portion 20 is formed in the downward receiving portion 110 of the lower container 100, the inner material is placed on the lower half of the outer portion 20.

As described in the above-described embodiment, the material is formed into a smaller size than the molding space A, and the material is formed into a shape corresponding to the molding space A, preferably.

4) The upper container 200 is placed on the upper side of the lower container 100 into which the material is charged.

5) The exterior molding material is injected through the inlet 212 of the upper container 200 secondarily.

As described above, since the component material A is smaller in size than the molding space A, the upper peripheral portion of the component material in the molding space A is empty, so that the molding material for the outer peripheral portion, Fill the site.

6) Heat the material to ripen.

When the charged ingredient material and the outer-portion molding material are ripe, the outer-portion molding material injected secondarily in the above process is formed into a shape to surround the upper peripheral portion of the inner material, thereby forming the upper half portion of the outer peripheral portion.

When the material is ripe, the formed product is separated in the same manner as in the above-described embodiment, and post-treated and packed as necessary.

When the lower half of the outer portion 20 is molded first and the molded product is molded as described in this embodiment, the inner material is not exposed to the outer portion 20 but is located at the center of the molded product regardless of the specific gravity of the inner material. (20) can be more effectively molded.

Claims

A lower container 100 having a downward receiving portion 110 opened upward; And
An upturned receptacle 210 which is seated on the lower container 100 and opens downward to be connected to the downturned receptacle 110 to form a molding space A is formed, And an upper container (200) having an inlet (212) communicating with the upper container (210).

The method according to claim 1,
The pressing member 300 is further provided,
The pressing member 300 includes a pressing portion 310 having a bottom surface corresponding to the surface of the downward receiving portion 110 of the lower container 100 and having a size capable of being inserted into the downward receiving portion 110, ); And
And an operating part (320) protruding from the upper side of the pressing part (310).

A method of forming an egg-processed food having a double structure comprising the core part (10) and the outer part (20) surrounding the core part (10), using the apparatus according to claim 1,
A step of injecting a component material for forming the deep portion 10 into the downward receiving portion 110 of the lower container 10 in a size smaller than the molding space A;
Placing the upper container (20) on the upper side of the lower container (10);
A step of injecting an outer molding material for molding the outer portion 20 into the molding space A through an inlet of the upper container 20;
A step of heating the ingredients and the molding material of the outer portion by heating;
Separating the upper container 200 and the lower container 100 and separating the molded product,
Wherein the outer-portion forming material comprises a egg lye fluid or an egg white liquid as a main ingredient.

A method for producing an egg-processed food having a dual structure comprising the core part (10) and the outer part (20) surrounding the core part (10), using the apparatus according to claim 2,
A first step of injecting an outer molding material for forming the outer portion 20 into the downward receiving portion 110 of the lower container 100;
The outer molding material first introduced into the downside accommodating portion 110 is pressed by the pressing portion 310 of the pressing member 300 so that the outer molding material is spread along the surface of the downside accommodating portion 110 A step of heating the lower container 100 to form an outer part molding material which is firstly introduced to form a lower half of the outer part 20;
Removing the pressing member 300;
A step of injecting a component material forming the core part 10 into a lower receiving part 110 of the molded lower container 100 with a size smaller than the molding space A so that the lower half of the outer part 20 is formed;
Placing the upper container (200) on the upper side of the lower container (10);
A second step of injecting an outer molding material into the molding space A formed by the downward accommodating part 110 and the upward accommodating part 210 through the inlet 212 of the upper container 200;
A step of heating the materials injected into the molding space A by heating; And
Separating the upper container 200 and the lower container 100 and separating the molded product,
Wherein the outer-portion forming material comprises a egg lye fluid or an egg white liquid as a main ingredient.

A processed egg product having a double structure, which is produced by the method according to claim 4, and comprises a core part (10) and an outer part (20) surrounding the core part (10).