KR940000487B1 - Method of making dried egg - Google Patents

Abstract

Method for preparing freeze dried eggs comprises; mixing 20-40 % dried whole egg powder with 60-80 % purified water; spreading homogenized whole egg liquid by a 6-20 mesh net on 0.1-2.0 % saline water at 100 deg.C; after 30 sec. - 3 min., taking out the liquid and dehydrating; mixing with 25-45 % lactose or maltodextrin, separated soybean protein, gelatin powder, 2-7 % starch or pullulan, 0.2-2 % Na2HPO4, 40-70 % purified water; mixing 60-80 % dehydrated whole eggs with 20-40 % the former mixed liquid; molding in mold; quickly freeze drying at 30-45 deg.C below zero. Also, dried whole egg powder can be spread directly on saline water without a net.

Description

Processing Method of Lyophilized Eggs Using Whole Egg Powder

The present invention relates to a method for freeze-drying eggs, in which lactose, separated soy protein, dibasic sodium phosphate, and the like are mixed and dried together with whole egg meal, thereby greatly improving the resilience of eggs.

Traditionally, eggs were stored and used more often than processed. Storage methods that have been used so far include the refrigeration method, gas storage method, surface coating method, dipping method, simple method, etc. Recently, the demand for instant food is rapidly increasing the number of processing of eggs.

The processed products of eggs include dried eggs, skins and mayonnaise. Dried eggs are pulverized by spray drying or film drying. Eggs (dried whole egg), egg yolk (dried yolk), and egg white powder (dried albumen) are used as raw materials for food preparation and preparation.

Pidan is a special Chinese dish that combines egg storage, soaking eggs in alkali to coagulate and mature the contents. Mayonnaise is made by adding various seasonings and spices under egg exposure and stirring while dropping salad oil to mix and emulsify the oil in the form of fine particles. Dry egg and mayonnaise, which is industrially applied, is mainly used as a raw material of food and has difficulty in being directly used in instant food. Recently, in order to increase the demand of ramen, eggs are dried in the form of almonds and used for instant ramen. In this method, starch and other excipients are mixed and kneaded with egg-paste, and then formed into a layer of algae, cut into heat and dried, followed by hot air drying. By completing the product through not only a pure egg but also because it is dried by hot air, it is not restored, and the dried form is maintained as it is, giving the effect of natural eggs was very insufficient.

The present inventors have proposed a method of manufacturing a new egg processing products completely different from the existing egg movable products (Patent Application No. 87-12930), by improving the shape of the processed egg to restore the shape closer to the round and also the recovery time The present invention has been completed which is significantly shortened.

That is, the present invention relates to a method for preparing a freeze-dried egg processed product having excellent recoverability, which has a similar effect to that of using raw eggs at home when used in instant soup and soups prepared by processing a strategic solution.

Referring to the manufacturing method of the present invention.

First step: primary processing of the whole egg

Mix the purified water to the whole eggs at a certain ratio and homogenize it, and sprinkle it through a 10 mesh net in a container containing 100 ℃ saline solution. After 30 seconds to 1 minute, take out the eggs (sheets) sprinkled with hot water with a net, wash with running water, and dehydrate for 10 minutes.

Second Process: Mixing Process

Lactose, separated soy protein, dibasic sodium phosphate, and purified water, which are prepared by mixing at a predetermined ratio, are mixed in the dehydration egg prepared in the first step, mixed, and molded into a mold having a predetermined size.

3rd step: freeze drying and finishing process

The mold formed in the second step is quenched to minus 30 ° C. in the freezing chamber, placed in a vacuum dryer, and the interior of the dryer is vacuumed to remove moisture from the product to complete drying. The dried product is cut and packaged as required.

The recovery time between the product of the present invention and the lyophilized egg prepared by the conventional method was compared. The results were as follows.

TABLE 1

The restoration time was about 10 times faster than the existing method, and the shape of restoration was much better in the present invention.

Example 1

First step: primary processing of whole egg powder

Prepare a whole egg liquor by mixing and homogenizing mixed homogenized water 70% with 30% of the whole egg, and the 1% saline solution is heated to 100 ℃ and sprinkled with the prepared solution over 10 mesh. After 30 seconds to 1 minute, the egg sprinkled with hot water was washed with running water, washed with running water, and dehydrated for about 10 minutes.

Second Process: Mixing Process

Lactose 30%, Soy Protein Isolate 5%, Dibasic Sodium Phosphate 1%, Purified Water 64% are mixed well, and 75% of the dehydrated eggs prepared in the first step is uniformly mixed with 25% of the mixed solution prepared in this step. It put into the mold of and completed shaping | molding.

3rd step: freeze drying and finishing process

The mold formed in the second process was quenched at minus 30 ° C for at least 24 hours in a freezing chamber, then transferred to a vacuum dryer, and the inside of the dryer was dried in a vacuum of 1-2 torr to dry the moisture of the product to a level of 1-3%. To complete. Finished products are cut or packaged as soon as possible to finish the process to prevent moisture absorption.

Example 2

Same as Example 1, but gelatin powder was used in place of the separated soy protein of the second step.

Example 3

Same as Example 1, but fururan was used in place of the separated soy protein of the second step.

Example 4

Same as Example 1, but starch was used in place of the separated soy protein of the second step.

Example 5

Same as Example 1, but maltotextrin was used in place of the lactose of the second step.

Example 6

Same as Example 1, but instead of sprinkling the whole egg solution in 10 mesh mesh in the first step as it was sprinkled with saline.

Example 7

Same as Example 1, but the freezing temperature of the third step was -35 ℃ instead of -30 ℃.

Example 8

As in Example 1, but the freezing temperature of the third step was -40 ℃ instead of -30 ℃.

Claims (2)

20-40% of whole egg powder mixed with 60-80% purified water, and homogenized whole egg solution is sprinkled with 0.1-20% saline solution at 100 ℃ with 6-20 mesh net, and dried after 30 seconds-3 minutes, and dehydrated. Dehydrated eggs in 20-40% of 25-45% maltotextrin, 2-7% soy protein, gelatin powder, furanan or starch, 0.2-2.0% sodium diphosphate, 40-70% purified water A method of processing a lyophilized egg, characterized in that 60-80% is mixed, molded into a mold, and then rapidly frozen and dried. 20-40% of whole egg powder and 60-80% of purified water are mixed and sprinkled with homogenized whole egg solution in 0.1-2.0% saline solution at 100 ° C. After 30 sec-3 minutes, dehydrated and dehydrated. Dehydrated eggs 60-80% in 20-40% of 45% mixed with soy protein, gelatin powder, 2-7% furanan or starch, 0.2-2.0% dibasic sodium phosphate, and 40-70% purified water. A method of processing a lyophilized egg, characterized in that the mixture is molded into a mold and then rapidly frozen and dried.