KR930007379A - Method for preparing lyophilized eggs using whole egg solution - Google Patents

Method for preparing lyophilized eggs using whole egg solution Download PDF

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Publication number
KR930007379A
KR930007379A KR1019910017495A KR910017495A KR930007379A KR 930007379 A KR930007379 A KR 930007379A KR 1019910017495 A KR1019910017495 A KR 1019910017495A KR 910017495 A KR910017495 A KR 910017495A KR 930007379 A KR930007379 A KR 930007379A
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KR
South Korea
Prior art keywords
whole egg
eggs
egg solution
egg
preparing lyophilized
Prior art date
Application number
KR1019910017495A
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Korean (ko)
Other versions
KR940000485B1 (en
Inventor
홍대광
정형근
문동상
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019910017495A priority Critical patent/KR940000485B1/en
Publication of KR930007379A publication Critical patent/KR930007379A/en
Application granted granted Critical
Publication of KR940000485B1 publication Critical patent/KR940000485B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

본 발명은 계란을 소재로 하는 인스탄트국 및 스프류에 사용하여 가정에서 직접 요리한 것과 유사한 효과를 나타내도록 하는 전란액을 이용한 동결 가공계란의 제조방법에 관한 것으로 복원시 모양의 개선과 복원시간을 기존방법보다 크게 단축시킨 장점을 지니고 있다. 유화된 전란액을 유당, 분리대두단백등과 혼합 후 증기로 가열 처리하여 몰드에 성형시킨 다음, 저온에서 급속 동결시켜 가공계란을 제조한다.The present invention relates to a method for producing a frozen processed egg using a whole egg solution, which is used for instant soup and soups made from eggs, so as to have a similar effect to cooking at home. It has the advantage of greatly shortening the existing method. The emulsified whole liquid is mixed with lactose and separated soy protein, and then heated with steam to form a mold, and then rapidly frozen at low temperature to prepare a processed egg.

Description

전락액을 이용한 동결건조 계란의 제조방법Method for preparing lyophilized eggs using thyme solution

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

완전 유화시킨 전란액 60-80%와, 유당 또는 말토렉스트린 25-45%, 분리대두단백, 푸루란, 젤라틴분말 또는 전분 2-7%, 제2인산나트륨 0.1-2.05, 정제수 45-70%를 혼합시킨 후 이 혼합액을 100℃ 이상의 증기로 1-5분간 가열처리하여 몰드에 성형시킨후 영하 20-45℃로 급속동결 건조시켜 완성하는 것을 특징으로 하는 동결건조계란의 제조방법.60-80% of fully emulsified whole egg, 25-45% of lactose or maltorextrin, soybean protein isolate, fururan, gelatin powder or starch 2-7%, sodium diphosphate 0.1-2.05, purified water 45-70% After mixing the mixture is heated for 1-5 minutes with steam at 100 ℃ or more to form a mold and then freeze-dried to a freeze-dried egg at 20-45 ℃ to complete the manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910017495A 1991-10-05 1991-10-05 Method of making dried egg KR940000485B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910017495A KR940000485B1 (en) 1991-10-05 1991-10-05 Method of making dried egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910017495A KR940000485B1 (en) 1991-10-05 1991-10-05 Method of making dried egg

Publications (2)

Publication Number Publication Date
KR930007379A true KR930007379A (en) 1993-05-20
KR940000485B1 KR940000485B1 (en) 1994-01-21

Family

ID=19320849

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910017495A KR940000485B1 (en) 1991-10-05 1991-10-05 Method of making dried egg

Country Status (1)

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KR (1) KR940000485B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100400695B1 (en) * 2001-08-01 2003-10-08 주동관 Preparing method for ostrich-egg powder

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100400695B1 (en) * 2001-08-01 2003-10-08 주동관 Preparing method for ostrich-egg powder

Also Published As

Publication number Publication date
KR940000485B1 (en) 1994-01-21

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