KR890003740B1 - Process for edible egg - Google Patents

Abstract

The process for preparing edible eggs by the treatment of ashes made from burnt plants or alkaline solution comprises: (a) treating raw eggs in 0.8% EDTA solution for 80 mins; (b) immersing the EDTA- treated egg in a solution containing 0.1% of hydrochloric acid and 0.1 of citric acid for 5 hrs; (c) treating the above egg in the alkaline solution containing 100g of salts, 100 of sodium hydroxide, 50g of sodium carbonate and 100 of calcium hydroxide at 30-35≰C for 2 days; (d) heating alkaline-treated ovums at 60≰C for 2 hrs; (e) coating the above egg with paraffine.

Description

Manufacturing method of edible eggs

The present invention treats the eggs of various algae with vegetation or alkaline solution to make gelled eggs with good aroma and flavor within a short time, and prepares edible eggs with good shelf life by coating a thin film such as wax on molten paraffin columns. It is about a method.

Conventional processing methods for eggs are boiled with boiling water for a few minutes, or as disclosed in Patent Publication No. 72-161, mixed with black tea and calendula leaves in water and mixed with various cooking ingredients at 100 ° C. There is a method in which the inside of the egg is fermented to jerry phase at room temperature for about 50 days in a sealed container such as unpeeled egg, and the egg is immersed in alkali to prevent egg ovary as disclosed in Special Publication No. 79-1. After coagulation, it can be stored within 2 hours in the heat above 58 ℃. However, these methods are difficult to preserve eggs for a long time, and also have the disadvantages of easy deterioration and decay and poor flavor.

The eggshell structure of the egg has a thin cuticle layer on the outermost surface, and carbonate and phosphate crystals grow under a radial axis to form a sea sponge layer. The papillary nucleus at the bottom of the upper surface of the sponge is located in the center of the crystal axis of carbonate, phosphate, etc., and is in contact with the egg shell outer membrane acting as a semipermeable membrane inside.

There is a small pore between crystals such as carbonate phosphate in the upper surface of the sponge, through which the oxygen for breathing of eggs is supplied and moisture passes.

Therefore, it is difficult to penetrate the material because the cuticle layer on the outermost surface and the sea sponge layer made of calcium carbonate, calcium phosphate, etc. are thick and the pores are small. Therefore, the purpose of the pretreatment of the present invention is to dissolve the cuticle layer and calcium salt, etc. to facilitate material penetration.

The cuticle is usually dissolved in a 5% EDAT (Ethylene diamine tetra acetic acid) solution for 30 minutes, but it is not suitable because the egg is easily broken during processing. Therefore, EATA is treated at a low concentration of 0.5 ~ 2% for 0.5 2 hours to dissolve the cuticle layer properly, and then immersed in a dilute solution such as citric acid hydrochloric acid to dissolve eggshell to a degree that is not easily destroyed during processing. The thickness is made thin to facilitate the penetration of alkali.

In this case, when the eggshell becomes too thin, the egg white and the egg shell may gel after the egg and the reaction time is long, and then liquefy again to liquefy. Therefore, proper pretreatment is important for gelling egg white and egg yolk in a short period of time. The concentration of EDTA is preferably 0.5 ~ 2% and the soaking time is 0.5 ~ 2 hours, among which the concentration of EDTA 0.8 ~ 1.5% 0.5-1 hour is more preferable.

Egg white protein includes ovoalbumin (about 54%), large albumin (conalbumin 12%) and ovomucin (11%). They are formed by the decomposition of cystine as they are gelled by alkali because they have less cystine in their structure. Trace amounts of hydrogen sulfide (H ₂ S) is generated.

However, this is due to the relatively high concentration of cystine in egg yolk, which is a low-density lipoprotein (65%), high-density lipoprotein (16%), lipetin (10%) and hospitin (4%). Hydrogen sulfide is slowly generated as it is decomposed by alkali, resulting in more free amino acids and a suitable flavor.

When the fresh egg is properly pretreated with acid, such an alkali decomposition reaction, which requires a long time, will occur in a short time to form a good flavor.

In more detail, the fresh eggs are washed with water, and the dried state is immersed in 1% EDTA solution for about 1 hour and then washed again, and then immediately immersed in a mixture of 0.1% hydrochloric acid and 0.1% citric acid. After 8 hours of treatment, wash with water to see how thin the eggshell is. Larger eggshells may be immersed in the acid solution for another 1 to 2 hours.

Also check the state of acid treatment once every 5 hours. Too much acid treatment may break during processing, which may cause inconvenience to the work, and liquefaction of egg whites and yolks will liquefy very quickly during alkali treatment.

Therefore, the appropriately pretreated egg was dissolved in 6 ~ 10% sodium hydroxide or sodium carbonate or slaked lime or 8 ~ 15% of the mixture. It penetrates into and causes egg white to color more quickly.

After 5 days of immersion in such an alkaline solution, the egg white part is almost 100%, and the egg yolk part is gelled about 80% and is slightly colored.

At this time, the temperature of the liquid is good to be 30 ℃ and if the temperature is low and the pretreatment is not long, the gelation period is long, so the egg yolk is separated from the center of the egg and adhered to the egg shell to gel, which is not good quality. After the alkali treatment is completed, the eggs are worked up to make a complete product.

Post-treatment is temperature treatment and coating of paraffin or wax, which helps to color the egg white egg yolk and continues the poor coagulation of the egg yolk, and the absorbed alkali causes the cystine decomposition to proceed further and the residual amount of alkali by the free amino acid The irritating taste is gone. The post-treatment will be described in detail. After the pre-treatment, wash the eggs well and put them in a thermostatic bath at 60 ° C for 5 to 6 hours. It is deposited on paraffin or wax melted at around 60 ℃ and then taken out immediately, and the paraffin adheres to eggshell thinly and evenly, making it convenient for handling and hygienic and safe.

If the product is stored at a temperature of 30 ℃ ~ 40 ℃, it will be colored well and after 15 days, it will have the same color and flavor as the product which is 2 months old by the conventional method. If the product is not treated after a long time, the weight is reduced by evaporation of water, it becomes a little bad as a gel, and it is inconvenient to peel.

Example 1

The raw eggs, which were treated with 1% EDTA solution for 40 minutes, were immersed in 0.2% hydrochloric acid solution for about 5 hours, washed with water and then treated with alkaline solution secondly. Alkaline treatment adds 500 g of black tea leaves to 20 l of water, and heats it to make it eluted with black tea ingredients. Filter and fill the filtrate with 20 l of water. Approximately 200 fresh pretreated eggs washed with water are deposited, and the container is sealed and alkali treatment is performed to prevent the container from entering as much as possible.

Put the container in the thermostat so that liquid temperature is 30 ~ 35 ℃.

After 2 days, move the egg lightly twice a day (not to damage the egg) so that the egg yolk floats in the center of the egg white. After 5 days, the eggs are dried and gelled, washed with water, and heat-treated for 3 hours in a thermostat at 60 ℃. The heat-treated eggs are temporarily immersed in a molten 60 ° C paraffin or wax solution to form a thin paraffin film, and then stored at 30 ° C for 10 days to obtain a good product.

Example 2

Raw eggs treated with 0.8% EDTA solution for 80 minutes were immersed in 0.1% citric acid and 0.1% mixed solution of hydrochloric acid for about 5 hours, washed with water, and then treated with alkaline solution. Alkaline treatment adds 300g of black tea leaves and 100g of pine needles to 20l of water, and heats them up to make the black tea ingredients to be sufficiently eluted. Filter and fill the filtrate with water to make 20l. After dissolving 100 g of calcium hydroxide, dilute about 200 fresh pre-treated eggs and clean the container to prevent air from entering. Put the container in the thermostat so that liquid temperature is 30 ~ 35 ℃.

After two days, lightly move the egg twice a day so that the egg yolk floats in the center of the egg white. After 5 ~ 6 days, eggs are removed, gelled, washed with water, and heat-treated for 3 hours in a thermostat at 60 ℃. The heat-treated eggs are coated with a molten paraffin film and stored for 15 days at a temperature of 30 ° C. to obtain a good product.

Example 3

Raw eggs treated with 1.5% EDTA solution for 30 minutes are immersed in 0.2% hydrochloric acid solution for about 5 hours, washed, and then treated with alkaline solution for the second time. Alkaline treatment adds 500 g of black tea leaves to 20 l of water, and heats it to make the black tea components and the like eluted sufficiently. Then, it is filtered, and the filtrate is filled with water to make 20 l. Dip 200 fresh pretreated eggs and seal the container to keep air out if possible.

It is good to put a container in a thermostat so that liquid temperature is 35 degreeC. After two days, move the egg lightly so that the egg is not damaged twice a day so that the egg yolk floats in the center of the egg white. After 6 days, the eggs are dried, gelled, washed with water, and heat-treated in a thermostat at 60 ° C for about 2 hours. The heat-treated eggs are briefly immersed in a molten state of 60 ° C. paraffin or wax solution to form a thin paraffin film, and then stored at 30 ° C. for 10 to 15 days to obtain a good product.

Claims (3)

The eggs were immersed in 0.5 2% EDTA solution for 0.5 ~ 1.5 hours, immersed in hydrochloric acid or a mixture of hydrochloric acid and citric acid, washed with water, gelled by alkali treatment, and placed in a thermostatic bath at 60 ℃ for 5-6 hours. Or coating a wax. According to claim 1, the alkali treatment is treated with a solution of 6-10% sodium hydroxide, sodium carbonate, slaked lime or 8-15% of a mixture thereof in which a concentrated solution of boiled black tea leaves or pine leaves is added. Method for producing an edible egg characterized in that. The method for producing an edible egg according to claim 1, wherein the paraffin or wax is coated by heat melting at 60 캜.