KR20220110134A - Sunny Side Up Egg and Method for Preparing thereof - Google Patents

Abstract

The present invention relates to soft-boiled fried eggs and a manufacturing method thereof, and according to the manufacturing method, there is an effect that the soft-boiled fried egg can be consumed even if it is not prepared immediately before, wherein the manufacturing method for the soft-boiled fried eggs comprises the following steps of: a) preparing an egg yolk part by including an egg yolk liquid; b) preparing an egg white part including an egg white liquid; c) forming a fried egg on the lower surface by coating the egg white part on a lower surface molding pan; d) coating and dispersing the egg white part on the upper molding pan, and applying the egg yolk part to mold the upper fried egg; and e) combining the upper fried egg and the lower fried egg by bringing the upper and lower molding pans into contact with each other.

Description

Soft-boiled fried egg and its manufacturing method {Sunny Side Up Egg and Method for Preparing thereof}

The present invention relates to a half-boiled fried egg and a method for preparing the same.

Nowadays, people often eat simple food due to their busy daily life. Accordingly, various frozen foods such as convenience store lunch boxes, frozen cup rice, frozen pork feet, and frozen pizza are on the rise. However, these frozen foods are often not fully filled with nutrients, so intake is discouraged for health.

Eggs are a complete food, easy to cook, and blend well with other ingredients. Therefore, it is being used in various ways such as steamed egg, fried egg, scrambled egg, baked egg, half-boiled egg, and rolled egg. Among them, the sunny side up fried egg is a fried egg in which the yolk is cooked on the outside but the inside remains liquid. It is also suitable for eating with rice. Sunny side-up with these characteristics is difficult to manufacture because the yolk part is easily broken, and when refrigerated and frozen after production, the inside of the yolk part gels and the flowability of the liquid decreases, so mass production, storage and distribution are very difficult.

Therefore, half-boiled fried eggs can be produced in large quantities, and if they can be stored and distributed, they can be used together with many cooked foods, providing a healthy meal while enhancing flavor.

Republic of Korea Public Publication No. 10-2017-0069844 (2017.06.21)

One aspect is to provide a method for preparing a semi-boiled egg fried rice.

Another aspect is to provide a half-boiled egg fried rice prepared by the above manufacturing method.

One aspect comprises the steps of: a) preparing the yolk part, including the yolk fluid; b) preparing the egg white part including the egg white fluid; c) forming an egg white part on the lower part forming pan to shape the lower part fried egg; d) applying and dispersing the egg white part in the upper part forming pan, and applying the yolk part to shape the upper part fried egg; and e) contacting the upper forming pan and the lower forming pan to combine the upper fried egg and the lower fried egg.

Fried egg of the present invention can be prepared in the following way.

a) This is the step of preparing the yolk part including the yolk fluid.

In step a), the egg yolk part may be prepared by stirring the egg yolk solution, a thickener, phosphate, salt and purified water.

According to one embodiment, step a) comprises 90 to 95% by weight of egg yolk solution, 0.1 to 0.8% by weight of a thickener, 0.3 to 0.7% by weight of phosphate, 0.4 to 0.6% by weight of salt, and 5 to 6% by weight of purified water. Most preferably, it may be prepared by stirring 93.23 wt% of egg yolk solution, 0.15 wt% of a thickener, 0.47 wt% of phosphate, 0.56 wt% of salt, and 5.59 wt% of purified water.

According to one embodiment, the thickener in step a) may be one or more components selected from the group consisting of carrageenan, xanthan gum, and microcrystalline cellulose (mc).

The thickener serves to suppress the spread of the shape due to the flowing nature of the yolk part, and may be prepared in a gel form so that the yolk part does not flow.

The thickener may be 0.09 wt% to 0.8 wt%, for example, 0.3 wt% to 0.5 wt%. Preferably, karakinan and/or unnodular cellulose may be added in an amount of 0.09 wt% to 0.8 wt%, and more preferably, karakinan and/or unnodular cellulose is added in an amount of 0.15 wt% to 0.5 wt%. can

When the thickener was added in an amount of 0.99% by weight or more, it was confirmed that the gel was formed and flowability was deteriorated.

When the salt is used in an amount of 2 wt% or more based on the yolk part, it was confirmed that the gelation was inhibited, but the yolk shape of the half-boiled egg was not maintained.

Since the egg yolk part of the present invention reduces the salt ratio and adds phosphate, it is possible to reduce the saltiness of the salt while suppressing the gelation and maintaining the shape better.

According to one embodiment, the weight ratio of salt and phosphate in step a) may be 8:5 to 8:7.

In one embodiment, when the weight ratio of salt and phosphate is 2:1, the shape is maintained, but gelation and flowability are low, and when the weight ratio is 1:1, it was confirmed that gelation is inhibited but shape maintenance is difficult.

According to one embodiment, the ratio of the egg white part to the yolk part may be 4:1.

When the ratio of egg white and yolk is 5:1, when used as a topping for 210 g cup rice, the egg yolk solution for emulsifying cup rice and fried egg was very insufficient. Since the yolk fluid was sufficient to emulsify the egg and fried egg, it is desirable to have a ratio of 4:1 between the white part and the yolk part.

b) This is the step of preparing the egg white part including the egg white liquid.

Step b) may be to prepare the egg white part by stirring egg white liquid, cooking oil, starch, sugar, thickener, citric acid, salt and purified water.

According to one embodiment, the egg white part of step b) is 91.67% by weight of egg white liquid, 1.22% by weight of starch, 1.63% by weight of sugar, 0.62% by weight of cooking oil, 0.16% by weight of microcrystalline cellulose (mc), 0.08% by weight of citric acid. , 0.04% by weight of xanthan gum, 0.49% by weight of NaCl, and 4.08% by weight of purified water may be stirred.

The thickener may be xanthan gum, but is not limited thereto.

Step c) is a step of forming fried eggs on the lower part by applying the egg white part to the lower part forming pan.

The weight ratio of the entire egg white part to the egg white part applied in step c) may be 4:3 by weight.

The lower surface forming fan may be in a preheated state.

Step d) is a step of applying and dispersing the egg white part in the upper part forming pan, and applying the yolk part to shape the upper part fried egg.

The upper surface forming pan may be in a preheated state. The preheating of the forming pan on the upper surface may be to apply oil and raise the temperature to 110° C., or apply the egg yolk part after about 50 to 60 seconds after applying the egg white part.

The application and dispersion may be to apply the egg white part and spread it evenly throughout the molding machine, and the dispersion may be to spread the egg white part to the molding machine by applying pressure to the egg white part with a mold, and using air to spread the egg white part to the molding machine It may be to allow it to flow and spread throughout.

According to one embodiment, step d) may further include the step of d-1) coating and dispersing the egg white part on the top forming pan and then coating with a steamer.

The coating is applied to the egg white part in contact with the yolk part, and the shape of the yolk part is maintained when the yolk part is restored, but the yolk liquid contained in the yolk part is not gelled, and the yolk part and the egg white part are agglomerated and burst. It could be to prevent it.

According to one embodiment, when the yolk fluid was coated with a steamer, the shape was maintained, but it was confirmed that the yolk fluid was gelled upon restoration after freezing. Therefore, the coating may be to suppress the gelation of the yolk fluid while maintaining the shape of the yolk fluid because the coating is indirectly coated on the contact surface of the yolk fluid in contact with the yolk fluid rather than directly coating the yolk fluid.

According to one embodiment, the weight ratio of the egg white part to the yolk part in step d) may be 1:1.

Step e) is a step of combining the upper surface portion fried egg and the lower surface portion fried egg by bringing the upper surface portion forming pan and the lower portion forming pan into contact.

It may include a process of heating the upper end of the lower molded piece before bringing the upper molded pan and the lower molded fan into contact with the egg white part a little more. The process of heating the egg white part a little more can prevent the egg yolk part and the egg white part from mixing when the upper surface forming pan and the lower forming pan are brought into contact.

According to one embodiment, the half-boiled fried egg prepared by the above method may be refrigerated or frozen after production.

Another aspect is a) preparing the yolk part; b) preparing the ovary; c) forming an egg white part on the lower part forming pan to shape the lower part fried egg; d) forming and dispersing the egg white part in the upper part forming pan, and applying the yolk part to shape the upper part fried egg; and e) contacting the upper forming pan and the lower forming pan to combine the upper fried egg and the lower fried egg.

The description of the steps a), b), c), d), and e) and the description of the half-boiled egg are the same as those described above.

Since the prepared fried egg retains its half-boiled shape even when thawed after storage, it can be used in various ways in various cooked foods and restaurants that mass-produce half-boiled fried eggs.

The half-boiled fried egg prepared according to the manufacturing method of the present invention is easy to store, and even when restored after freezing or refrigerated storage, it can provide the shape and flavor of a perfectly fried half-boiled egg, so it can be usefully used in various cooked foods.

1 is a photograph of egg yolk treated by changing the thickener, A is a control group using only egg yolk, B is 0.5% carrageenan, C is 0.25% xanthan gum, and D is egg yolk containing 0.5% microcrystalline cellulose.
2 is a photograph confirming the flowability of egg yolk when 100% of the egg yolk solution is mixed with a thickener at 0.3%, 0.5%, 1.0%, or 1.5%.
3 is a photograph of egg yolk according to the concentration of NaCl, A is a control using only egg yolk, B is NaCl 1%, C is NaCl 2%, D is egg yolk added with NaCl 3%.
4 is a photograph showing the shape of egg yolk according to salt, A is a control using only egg yolk, B is NaCl 0.4% and sodium polyphosphate 0.5%, C is NaCl 0.4% and calcium lactate 0.5%, D is NaCl 0.4% and egg yolk to which 0.5% of calcium chloride is added.
5 is a photograph showing the shape of egg yolk according to the ratio of NaCl and sodium polyphosphate, A is a control using only egg yolk, B is NaCl 0.4% and sodium polyphosphate 0.2%, C is NaCl 0.4% and sodium polyphosphate 0.3 % and D are egg yolk with NaCl 0.4% and sodium polyphosphate 0.4% added.
6 is a photograph showing the amount of yolk fluid according to the ratio of egg white to yolk. A is a photograph when the ratio of egg white to yolk is 5:1, and B is when the ratio of egg white to yolk is 4:1. is a picture of
7 shows the shape of the egg yolk upon restoration after molding. A is a restored frozen yolk, and B is a restored refrigerated yolk.
8 is a result of egg yolk coating, A is the result of coating by wrapping the egg white part, B is the result of coating with oil and hot water spray, and C is the result of coating with gelatin.
9 shows the results according to the coating method of egg yolk, where A is a coating with steam, B is a coating with hot water, C is a coating through heating, and D is a result of a coating through instantaneous high temperature heating. to be.
10 is a result of fried egg prepared by coating the egg yolk with steam.
11 is a process diagram of making a half-boiled egg fried rice.

Hereinafter, one or more specific embodiments will be described in more detail through examples. However, these examples are for illustrative purposes of one or more embodiments, and the scope of the present invention is not limited to these examples.

Example 1. Search for improvement of shape stability through the construction of the yolk part

Example 1-1. Exploring the improvement of yolk morphology stability through the application of a thickener

In order to improve the shape stability of the yolk part, a thickener was added to prepare the yolk part.

First, the egg yolk solution and the egg white solution were separated using a halan group, and each thickener was added to the egg yolk solution, stirred, and then molded and compared. As a thickener, 0.5 wt% of carrageenan, 0.25 wt% of xanthan gum, and 0.5 wt% of microcrystalline cellulose (mc) were used.

As shown in FIG. 1 , as a result of molding with only yolk fluid as a control, it was confirmed that the shape of the yolk part was not stable. When the yolk part was molded by adding 0.5 wt% of carrageenan, 0.25 wt% of xanthan gum, or 0.5 wt% of microcrystalline cellulose (mc) to the yolk solution, it was confirmed that the shape of the molded egg yolk was very stably fixed. However, when the thickener was added, it was confirmed that the flowability of the liquid inside the egg yolk part was decreased due to the gelation phenomenon.

Therefore, when using a thickener, stability of the form could be established, but it was confirmed that the flowability of the inside could be reduced as a half-boiled egg fried.

Example 1-2. Exploring thickener optimization ratios

In order to maintain the internal flowability as a half-boiled fried egg while maintaining shape stability, different ratios of thickener were added to the yolk solution, and the flowability of the yolk part was checked with a viscometer.

As a result, as shown in FIG. 2 , when the thickener was added to 100% by weight of the egg yolk solution at 0.3% by weight, the flowability was measured to be 16, and when the thickener was added to 0.5% by weight, the flowability was measured to be 9. became However, when the thickener was added at 1.0 wt%, the flowability was 8, and when the thickener was added at 1.5 wt%, the flowability was measured to be 6.

Examples 1-3. Exploring improved gelation of egg yolk using NaCl

The egg yolk fluid and the egg white fluid were separated using a halan group, and the yolk part was prepared and molded using NaCl at 1%, 2%, and 3% concentrations in the yolk fluid.

As a result, as shown in FIG. 3 , it was confirmed that the gelation phenomenon was observed in the egg yolk part to which 1% of NaCl was added, and the gelation phenomenon was suppressed when 2% and 3% of NaCl was added.

Examples 1-4. Explore NaCl Alternative Salts

When NaCl is added more than 2%, the salty taste becomes too strong, so a salt to replace NaCl was searched for. In order to replace NaCl, NaCl 0.4% and sodium polyphosphate 0.5%, NaCl 0.4% and calcium lactate 0.5%, or NaCl 0.4% and calcium chloride 0.5% were added to the egg yolk to shape the yolk part.

As shown in FIG. 4 , the gelation phenomenon could not be inhibited in the egg yolk part to which NaCl 0.4%, calcium lactate 0.5%, NaCl 0.4%, and calcium chloride 0.5% were added. However, when NaCl 0.4% and sodium polyphosphate 0.5% were added, it was confirmed that the gelation phenomenon was also suppressed while maintaining the morphology of the egg yolk part.

Examples 1-5. Exploring the Optimized Ratio of NaCl and Phosphate

In order to explore the optimal ratio showing the stability of the morphology of the yolk part and the inhibition of gelation, the ratio of sodium polyphosphate to 0.4% NaCl was changed to 0.2%, 0.3%, and 0.4% to prepare the yolk part, and it was frozen and restored. .

As shown in FIG. 5 , when 0.4% of NaCl and 0.2% of sodium polyphosphate were added, the shape was maintained, but the gelation phenomenon could not be suppressed, so it was confirmed that the internal flowability was small. When NaCl 0.4% and sodium polyphosphate 0.4% were added, the gelation phenomenon was suppressed and the flowability of the inside was felt to the outside, but it was confirmed that it was difficult to maintain the shape during cooking because the outer membrane was very weak. When 0.4% NaCl and 0.3% sodium polyphosphate were added, it was confirmed that there was also external morphological stability while suppressing the gelation phenomenon.

Therefore, in order to show both the morphological stability of the egg yolk part and the prevention of gelation, it was confirmed that the combination of 0.4% NaCl and 0.3% sodium polyphosphate was most appropriate.

Example 1-6. Preparation of yolk part

According to the above example, the egg yolk part was prepared as follows.

The egg white fluid and the yolk fluid were separated by a halan machine. 93.23% by weight of the separated egg yolk solution, 5.59% by weight of purified water, 0.56% by weight of NaCl, 0.47% by weight of phosphate, 0.09% by weight of microcrystalline cellulose (mc), 0.06% by weight of carrageenan by stirring at 50rpm for 20 minutes, 22 to The yolk part was prepared so as to be 28 Brix.

Example 2. Confirmation of the proper ratio of the yolk part and the yolk part

In order to use half-boiled fried egg as a topping material in frozen cup rice, the static ratio of the egg white part and the yolk part was confirmed. The egg white part of fried egg is 91.67% by weight of egg white liquid, 1.22% by weight of starch, 1.63% by weight of sugar, 0.62% by weight of cooking oil, 0.16% by weight of microcrystalline cellulose (mc), 0.08% by weight of citric acid, 0.04% by weight of xanthan gum, NaCl 0.49% by weight and 4.08% by weight of purified water were stirred at 50 rpm for 20 minutes to prepare 12 to 18 Brix. The yolk part was prepared by the method prepared in Examples 1-5. Thereafter, the weight ratio of the egg white liquid to the egg yolk liquid was 5:1 or 4:1 to prepare a total weight of about 40 g. The prepared half-boiled egg fried rice was mixed with 210g of frozen cup rice as a topping. Instead of heating during restoration, it was restored by heating it in a microwave oven (700W) for 5 to 6 minutes.

As shown in FIG. 6 , it was confirmed that the frozen fried egg was restored even in the microwave. However, when the weight ratio of egg white liquid to egg yolk liquid was 5:1, the egg yolk liquid was insufficient for half-boiled eggs, so it was not enough to mix rice and eggs. On the other hand, when the weight ratio of egg white liquid to egg yolk liquid was 4:1, it was confirmed that the egg yolk liquid of half-boiled eggs properly emulsifies rice and eggs.

Example 3. Exploration of a coating method for maintaining the shape of the yolk part during manufacturing

The egg yolk fluid and egg white fluid were separated through a halving machine. An egg yolk part was prepared from the separated yolk solution as in Example 1-5, and an egg white part was prepared from the separated yolk solution as in Example 2. The egg yolk part was filled in a mold and frozen at -30°C or stored refrigerated.

After the egg white part was coated on a molded plate and cooked for a certain period of time, the frozen egg yolk and the refrigerated egg yolk were thrown into the center of the egg white part, re-frozen and heated to restore it. As a result of the restoration, as shown in FIG. 7 , in both frozen and frozen egg yolk, the yolk part was spread, and it was confirmed that the yolk part was decreased sensually.

Example 3-1. Exploring the method of coating the yolk part through raw materials and materials

In order to prevent the spread of the yolk part until the half-boiled egg is restored, a method of coating the yolk part by coating the yolk part on the yolk part in the molding step and wrapping the yolk part with the yolk part, a method of coating by spraying a maintenance spray, and A method of coating the yolk part by adding 10.0 wt% of gelatin as a thickener was applied.

As a result, as shown in FIG. 8, in the method of coating using oil and fat spray, the egg yolk part was cooked and the half-boiled shape could not be maintained. It was confirmed that the negative boundary was unnatural and decreased sensually. On the other hand, it was confirmed that the method of enclosing the yolk part with the egg white part maintained the shape and the boundary between the yolk part and the yolk part was clearly visible.

Example 3-2. Exploration of egg yolk coating method through heat molding

In order to prevent the spread of the yolk part until the half-boiled fried egg is restored, the heating of the upper surface of the fried egg was variously changed during the molding step. As the heating method applied in the experiment, a method of using a steam machine, a method of using hot water, a method of heating the molding machine by turning it over like the lower part, and a method of instantaneous high-temperature heating with a gas torch were used.

As a result, as shown in FIG. 9 , in the coating method using steam, a coating film was formed after molding to maintain the shape of the yolk part, and it was confirmed that the yolk fluid inside was sufficiently flowed when the yolk part was burst. In the coating method using hot water, a coating film was formed after molding, and the shape of the yolk part seemed stable, but internal gelation also progressed, and when the yolk part was burst, the flow of the yolk liquid inside was hardly visible. In the coating method of turning over the lower part and heating it to the temperature of the molding machine, the yolk part was crushed at the moment of turning it over with the forming plate of the lower part, and the shape could not be maintained. The surface that touched the fire burned and the inside gelled. Therefore, the coating method through heating and the instantaneous high temperature heating method not only deteriorated sensory but also the flowability of egg yolk fluid could not be observed.

Through the above experiment, the possibility of coating the surface of the egg yolk part was confirmed when steam was used.

Example 3-3. Preparation of half-boiled fried egg through egg yolk coating

After separating the yolk and egg white liquid through a halan machine without freezing the yolk, the egg white liquid was heated to a certain extent to agglomerate, and the yolk portion was added as it is. Then, the egg yolk part was coated with steam, heated, and then frozen. After freezing, it was restored by heating again.

As a result of the restoration, as shown in FIG. 10 , the shape of the yolk part was maintained while being coated, but it was confirmed that the internal gelation proceeded and the flowability of the yolk fluid was low. Therefore, if the egg yolk is coated with steam, the shape is maintained, but when directly applied to the egg yolk solution, gelation cannot be suppressed during restoration after freezing.

Example 3-4. Production of half-boiled eggs through the molding method

In order to prepare a semi-boiled egg fried rice in which the formability is maintained but the internal flow chart is maintained, a forming process was prepared as shown in FIG. 11 .

The egg yolk fluid and the egg white fluid were separated through a halan machine to prepare the yolk part as in Example 1-5, and the egg white part as in Example 2.

After oil was applied to the frying pan of fried egg, the temperature of the upper forming pan was raised to 110°C and the lower forming pan to 130°C. 60% by weight of egg white part was poured into the forming pan of the lower part of fried egg. After that, pour 20% by weight of the egg white part into the shaping pan of the upper part of the fried egg and spray air through a sprayer, or spread the egg white part evenly using a mold, and spray steam at 2 atm for about 10 seconds. coated. Both were heated for a certain period of time to shape the egg white part. After that, 20% by weight of the egg yolk portion was placed in the center of the top forming pan and heated for 30 seconds. After the upper part of the lower part of the fried egg was cooked to some extent using latent heat, the lower part of the molded pan was placed over the upper part of the molded pan to create a shape in which the yolk part was all covered with the egg white part. In that state, it was further heated for about 30 seconds to prepare half-boiled egg fried rice.

Claims (8)

a) preparing the yolk part including the yolk fluid;
b) preparing the egg white part including the egg white fluid;
c) forming an egg white part on the lower part forming pan to shape the lower part fried egg;
d) applying and dispersing the egg white part in the upper part forming pan, and applying the yolk part to shape the upper part fried egg; and
e) combining the upper surface portion fried egg and the lower surface portion fried egg by contacting the upper surface portion forming pan and the lower portion forming pan; A method for preparing half-boiled eggs, comprising:
The method of claim 1,
In step a), the yolk part,
90 to 95 wt% of egg yolk solution, 0.1 to 0.8 wt% of a thickener, 0.3 to 0.7 wt% of phosphate, 0.4 to 0.6 wt% of salt, and 5 to 6 wt% of purified water.
3. The method of claim 2,
The thickener is
Carrageenan, xanthan gum, and microcrystalline cellulose (microcrystalline cellulose; mc) is a method for producing a fried half-boiled egg which is at least one component selected from the group consisting of.
3. The method of claim 2,
The weight ratio of the salt to the phosphate is 8:5 to 8:7, the method for producing a half-boiled fried egg.
The method of claim 1,
The ratio of the egg white part to the yolk part is 4:1.
The method of claim 1,
Step b) is,
81.67% by weight of egg white liquid, 10.62% by weight of cooking oil, 1.22% by weight of starch, 1.63% by weight of sugar, 0.04% by weight of thickener, 0.08% by weight of citric acid, 0.49% by weight of salt and 4.08% by weight of purified water. .
The method of claim 1,
Step d) is,
d-1) The method for producing half-boiled fried eggs further comprising the step of coating and dispersing the egg white part on the top forming pan and then coating with a steamer.
A half-boiled fried egg prepared by the method of any one of claims 1 to 7.

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