KR880002454B1 - Seasoning process for eggs as food - Google Patents

Abstract

Process for preparing seasoned and boiled eggs comprises (a) immersing 10-15 eggs into 1000 ml of salt water (10↿-24↿ Baume) for 7-10 days at < 20↿C with intermittent shakings; and (b) boiling the salt-cured eggs and cooling with tap water to provide the seasoned boiled or half-boiled eggs as food.

Description

Processing method of cooked boiled egg

In the present invention, egg shells and egg shells of eggs are used as osmotic membranes, and salts of appropriate concentrations are used as egg whites and yolk layers of eggs. It relates to a method of processing the flavoring of the egg, which allows the egg to be moved, and then forms the egg containing the salt, and then boils it suitably for half-boiling or ripening, so that it can be conveniently eaten as a product of the palatable food after rapid cooling.

As is well known, eggs are foods that contain many nutrients and have been edible for a long time as raw foods, as well as cooked foods and other processed foods.

However, in general, eggs are boiled and eaten with salt. In this case, depending on the quality of the salt, the boiled egg is sometimes too salty or too sour that it is difficult to equalize the taste. In addition, there are frequent cases of contamination of the surrounding environment, such as spilling salt onto clothes or the floor.

In particular, since salt is highly corrosive to metals due to its nature, when salt is discarded on the metal floor of a train or a car during a trip, there is a problem of causing premature breakage of the vehicle body.

In addition, in addition to carrying boiled eggs as a meal, there is a inconvenience to carry separately packed salt as seasoning, and also because salt is hygroscopic (吸濕性), there is a case of contaminating salt wrapper.

As a result of intensive research on these problems, the present invention finds that commercially boiled eggs can be commercialized by the osmotic action of salt water, and after several experiments, the pattern is optimal for processing boiled eggs. The method of invention has been completed.

Eggs are composed of eggshell, eggshell, egg white, white subtitle, yolk, pear chalaza. It is well-known that the film | membrane is 11, the string 2, the yolk 30-33, and the white 55-58 are comprised.

The egg shell is formed in the lower part of the oviduct (관 管) and forms a hard shape. When the egg is laid, the egg shell is transparent but soon becomes a shell color.

The surface is stacked with cuticles, which are peeled off by washing with water or rubbing the surface. In addition, the egg shell has small pores, and it has been found that evaporation of water and excretion of carbon dioxide gas occur.

The object of the present invention is to provide a method for processing the seasoning of cooked boiled eggs in the osmotic action of brine by using the characteristics of the components of such eggs.

Another object of the present invention is to provide an egg food that can be stored for a long time as an edible product and is easy to eat.

The present invention will be described in detail as follows.

)가 10°~24°인 10~40중량%의 염수(鹽水) 1000㎖에 신선한 달걀 10~15개를 투입하여 실온 20℃ 이하에서 7~10일간 간헐적으로 달걀을 회전시키면서 달걀이 염수 중에 수침 되었을 때 이를 꺼내어 온수에서 반숙 또는 완숙후 수냉하여 건조, 포장한다.Baume

10-15 fresh eggs were added to 1000 ml of 10-40 wt% saline with 10 ° -24 °) and the eggs were soaked in saline while rotating the eggs intermittently at room temperature below 20 ° C for 7-10 days. When it is finished, it is taken out, warmed in warm water, and then cooled and dried.

10°~24°범위로 선택한 것은 기호성의 미각(너무 짜지도 않고 싱겁지도 않은)을 갖는 달걀의 염수 삼투도(渗透 度)를 유지하기 위한 것으로서 Baum

10°이하일 경우 염분의 가미 효과가 제대로 나타나지 않고 Baum

24°이상일 경우에는 고미(苦味)를 나타낸다.In this invention, the specific gravity of the brine is Baum

The 10 ° to 24 ° range was chosen to maintain the salt osmoticity of eggs with palatable taste (not too salty or too salty).

If it is less than 10 °, the salt taste will not be shown properly and Baum

When it is more than 24 degrees, it shows bitterness.

1,027°)에 신선한 달걀을 투입했을 때 달걀은 완전히 수침되지만(신선도가 낮은 달걀은 "공기집"면이 염수면상에 노출된 상태로 부상하고 신선도가 낮을수록 부상도도 높다) 본 발명에 있어서는 염수의 비중을 10°~24°로 선택하였으므로 신선한 달걀이라 하더라도 염수에 투입한 초기에는 염수면상에서 부유 상태에 있다가 소금물의 삼투작용에 따라 서서히 수침되면서 7~10일 후에는 염수중에 가라앉아 기호성의 미각을 갖는 염분의 삼투 작용이 완료됨을 확인할 수 있었다.That is, 60 g of salt dissolved in 1 L of water (Baum

1,027 °), fresh eggs are immersed completely (eg, eggs with low freshness are exposed with the "air house" surface exposed to salt water and the freshness is higher.) Since the specific gravity of was selected from 10 ° to 24 °, even fresh eggs were suspended in the salt water at the initial stage of the salt water, and then submerged in the salt water after 7 to 10 days after being soaked slowly by the osmotic action of the salt water. It could be confirmed that the osmotic action of the salt having a taste was completed.

However, in order to ensure a uniform osmotic action over the entire surface of the egg, it is preferable to immerse in the brine from the beginning of the introduction.

In the present invention, the intermittent rotation of the egg is intended to achieve a uniform osmotic action of the brine while the yolk is positioned at the center of the egg, but may also exclude this operation if necessary.

In the present invention, keeping the room temperature of 20 ℃ or less, to preserve the internal structure of the egg as fresh as possible, the actual experiments found that the yield is significantly lower than the room temperature 20 ℃ or more, which is the enzyme action of the egg And due to the activity of internal microorganisms.

EXAMPLE

Using commercial salt, immerse 10 commercial eggs in 1000 ml of Be "10-24 ° brine by pressing them so as not to float and leave them at room temperature for 20 to 7 days, then take out the eggs and boil for 15 minutes. Obtained boiled eggs.

Claims (1)

Baume

10-15 fresh eggs were added to 1000 ml of 10-40 wt% saline with 10 ° -24 °) and the eggs were soaked in saline while rotating the eggs intermittently at room temperature below 20 ° C for 7-10 days. A method for processing flavored boiled eggs, characterized in that it is made of water.