WO2013072735A1 - Device and method for cooking the raw egg's albumen separated from the yolk - Google Patents

Device and method for cooking the raw egg's albumen separated from the yolk Download PDF

Info

Publication number
WO2013072735A1
WO2013072735A1 PCT/IB2012/002321 IB2012002321W WO2013072735A1 WO 2013072735 A1 WO2013072735 A1 WO 2013072735A1 IB 2012002321 W IB2012002321 W IB 2012002321W WO 2013072735 A1 WO2013072735 A1 WO 2013072735A1
Authority
WO
WIPO (PCT)
Prior art keywords
albumen
egg
container
cooking
cap
Prior art date
Application number
PCT/IB2012/002321
Other languages
French (fr)
Inventor
Carlo SCATURCHIO
Original Assignee
Scaturchio Carlo
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.)
Filing date
Publication date
Application filed by Scaturchio Carlo filed Critical Scaturchio Carlo
Priority to EP12815759.1A priority Critical patent/EP2806755A1/en
Publication of WO2013072735A1 publication Critical patent/WO2013072735A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J29/00—Egg-cookers
    • A47J29/02—Egg-cookers for eggs or poached eggs; Time-controlled cookers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

Definitions

  • the present invention relates to a device for cooking the raw egg's albumen separated from the yolk.
  • the present invention relates also to a method for cooking the raw egg's albumen separated from the yolk.
  • the present invention relates to a device for cooking the raw egg's albumen separated from the yolk obtaining solid boiled albumen such as the one obtained when an egg is cooked.
  • eggs are excellent food, even if their benefits are too often underestimated.
  • the eggs are used as a protein source instead of the meat, the fish and the milk based products. Nevertheless, three eggs are needed to obtain the same proteins quantity contained in 100 g of meat, that means a considerable amount of calories (more than 200) and an intake of cholesterol that reaches twice the daily recommended amount. Therefore, this quantity of eggs is not advisable for people suffering from hypercholesterolemia and is also potentially critical for healthy people.
  • eggs are contraindicated for people suffering from gallbladder stones, because the fats contained inside the eggs stimulate the contraction of the gallbladder.
  • the albumen is pure protein source having a high biological value, it doesn't contain fats and carbohydrates, and it can be used in many preparations, especially for sportsmen or for those who follow personalized diets.
  • the use of cooked egg albumens separated from the yolk has never been very popular, also because many people do not want to throw out the yolks.
  • pasteurized eggs albumens have been produced from shelled eggs trough the pasteurization at a temperature lower than the albumen coagulation temperature, which is around 70 degrees Celsius.
  • the pasteurization and the packaging in tetra or brick portion has many advantages such as ensuring the killing of the main pathogens, such as salmonella, it makes the albumen liquid and homogeneous, non- sticky as those raw, thus introducing problems related to production costs increase and to the need of cooking the albumens before consumption.
  • Aim of the present invention is to provide a device for cooking the raw egg's albumen only, in particular for cooking the egg's albumen completely separated from the egg's yolk and replacing the role of the egg's shell in traditional cooking of the eggs.
  • a device for cooking the raw egg's albumen completely separated from the egg's yolk is realized, as defined in the claim 1.
  • FIG. 1 is a three-dimensional view of a device for cooking the raw egg's albumen completely separated from the egg's yolk, according to a first embodiment of the invention
  • - figures 2 is a three-dimensional view of a device for cooking the raw egg's albumen completely separated from the egg's yolk, according to a second embodiment of the invention
  • FIG. 3 is a three-dimensional view of an apparatus for contemporarily cooking three raw egg's albumen comprising three devices for cooking the egg's albumen completely separated from the egg's yolk of the second embodiment type, according to the invention;
  • FIG. 4 is a three-dimensional view of a vessel of the apparatus holding a device for cooking the raw egg's albumen completely separated from the egg's yolk of the second embodiment type, according to the invention
  • FIG. 5 is a three-dimensional view of the apparatus opened for inserting three vessels of figure 4, according to the invention
  • - the figures 6a-6b are three-dimensional views of the device of the second embodiment type respectively during the insertion and inserted in the vessel of figure 4, according to the invention
  • FIG. 7 is a three-dimensional view of the apparatus opened for inserting three vessels comprising three devices of the second embodiment type, according to the invention.
  • FIG 8 is a three-dimensional view of the deformation to which a device of the second embodiment type undergoes inside a boiled water tank, according to the invention.
  • the device 10 comprises a container 1 1 for housing the raw egg's albumen separated from the yolk.
  • the container 1 comprises at least one opening 12 closed by a cap 13 and at least one vent valve 14 positioned on the cap 13.
  • the cap 13 and the vent valve 14 are positioned on the upper part of the device 10 in order to stay always in contact with the air even when the device 10 is immersed in suspension in a water tank.
  • the container 11 has a cone shape and the opening 12 is circular and realized on the basis of the cone.
  • the cap 13 has a circular shape able to perfectly close the opening 12 after the insertion of the raw albumen into the container 11.
  • the cap 13 is irremovably sealed to the container 1 1 after the insertion of the raw albumen into the container 1 1.
  • the opening 12 and the cap 13 have the same symmetry axis X-X of the cone.
  • the container 1 1 comprises a preformed hinge 15 able to unwind the cone of the container 1 1 , after the cooking of the albumen.
  • the figure 2 shows a device 20 for cooking the egg's albumen completely separated from the egg's yolk, according to a second embodiment of the invention.
  • the device 20 comprises a container 21 having a parallelepiped shape with a rectangular opening 22 and a cap 23 having a rectangular shape able to perfectly close the opening 22.
  • the cap 23 comprises a vent valve 24.
  • the cap 23 is removable from the container 21 after the cooking of the albumen.
  • the containers 11 and 21 are made of silicon or plastic material type such as pe-pt, or steel, or ceramics and the like suitably lubricated with oil or animal or vegetable butter.
  • the cap 13 and 23 are made of silicon.
  • vent valve 14 and 24 are made of plastic. According to another aspect of the invention, the shape of the container and of the cap can be dependent on production requests.
  • the device 10 or 20 has a V-shaped section able to remain in suspension when immersed in a tank containing water at a temperature near the boiling temperature.
  • This section also allow that only the cusp part of the device is kept in contact with the bottom of the pot used for cooking the albumen, thus the albumen being cooked homogeneously.
  • the user submerges the device 10 or 20 in suspension in a tank containing water at a temperature comprised between 65°C and 90°C for a time period comprised between 7 and 45 minutes, so that the vent valve is in contact with the air, allowing the passage of the water vapor inside the device and the expulsion of the air produced inside the device for the volume increase of the albumen.
  • the fresh egg's albumen completely separated from the yolk or a semi-finished albumen product is being cooked becoming a solid boiled egg's albumen.
  • the user can proceed to the consumption or to the cutting in different sizes and shapes depending on the containers used for the preservation of the boiled egg's albumen separated from the yolk.
  • the containers used for the preservation of the boiled albumen should be able to maintain the product at the temperatures of the refrigerator bench, so as to be sold in supermarkets or through automated self-service machines.
  • Such a device will be flexible and vary in size depending on the desired production.
  • the main characteristic of the device is to simulate and replace integrally the egg shell, thus allowing the cooking of a greater quantity of albumen only obtaining the same result of a common boiled egg.
  • the device 10 or 20 can be used very easily in domestic applications. Instead, for industrial applications, it should be necessary to contemporarily cook major than one egg's albumen. In particular, in this case, the quantity of albumen to be cooked is greater than the quantity used in domestic applications. In order to simultaneously cook big quantities of egg's albumen, an apparatus for contemporarily cooking different egg's albumen has been realized.
  • the figure 3 shows an apparatus 100 for contemporarily cooking three raw egg's albumen.
  • the apparatus 100 is able to house three devices 20 for cooking the egg's albumen completely separated from the egg's yolk.
  • the apparatus 100 comprises a cage structure having vertical supporting elements 101 crossing horizontal supporting elements 102.
  • the cage structure is provided with pedestals 103 and with multiple hinges 104 which allows a front panel 107 of the cage, as shown in figure 3, to be opened for inserting the devices 20.
  • each device 20 is put on a vessel 110, shown in the figure 4, having a cage base plate 11 1 and handles 112.
  • the vessel 1 10 can slide on guides 105 of the cage structure.
  • three vessels 1 10 can slide on guides 105 of the cage structure, as shown in figure 5.
  • the front panel 107 can be closed and locked via multiple locks 106.
  • the area of the base plate of the vessel 1 10 is equal to the base area of the device 20.
  • the figure 6 shows the positioning of the device 20 on the vessel 110 and the figure 7 shows the insertion inside the apparatus 100 of three devices 20, positioned on vessels 1 10.
  • the cage structure is made of metallic material with vertical and horizontal elements made of steel. According to another aspect of the invention, the cage structure can be used also for domestic applications and is made of plastic material having vertical and horizontal elements made of plastic.
  • the cage structure allows the device to be exposed to boiling water for at least 90% of its surface.
  • the vessel is made of metallic material with vertical and horizontal elements made of steel.
  • the Applicant has proved that the device 20 should be deformed if put inside a tank with boiled water without the vessel for containing it.
  • the deformation to which the device 20 undergoes is shown in the figure 8.
  • the method of cooking the raw egg's albumen comprises the steps of:
  • the step of submerging the device 20 in the tank with hot water comprises inserting three devices 20 in the apparatus 100 for contemporarily cooking three egg's albumen.
  • the containers for storing the boiled albumen contains a quantity of albumen comprised between 150 and 500 gr. According to another aspect of the invention, the containers for storing the boiled albumen contains a quantity of albumen dependent on distribution industry requests.
  • the albumen to be boiled is fresh.
  • the albumen to be boiled is pasteurized and comprised in a package provided with a seal.
  • a seal In this particular case, before cooking the albumen, it's necessary to break the seal and put the package on the device 20.
  • the solid boiled albumen has the shape of the package.
  • the device and method for cooking the raw egg's albumen separated from the yolk according to the invention allow to replace the egg shell obtaining a cooked solid albumen as that one resulting from the cooking of common boiled egg.
  • Another advantage consists in the possibility of preparing boiled egg albumen as a food product ready for consumption, with high protein value and low percentage of carbohydrates and fats, easily found by users for a rapid and immediate consumption, so that they can be fully integrated in the diet daily and become a viable alternative to the consumption of meat, fish and cheese.
  • the device and method for cooking the raw egg's albumen separated from the yolk allow producing a consumer food with a very simple and economical industrial preparation.
  • Another advantage consists in the possibility to recovery raw materials because the egg's albumen can be provided as a waste product of the confectionery industry and to sell the egg yolks to the confectionery industry.
  • the device and method for cooking the raw egg's albumen separated from the yolk allow distributing the boiled egg's albumen in supermarkets as well as through automated self-service distributors.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Device (10, 20) for cooking the raw egg's albumen completely separated from the egg's yolk comprising a container (11, 21) comprising at least one opening (12, 22) for housing the raw albumen and a cap (13, 23) provided with a vent valve (14, 24). When the device (10, 20) is immersed in a tank comprising water at a temperature comprised between 65°C and 90°C for a time period comprised between 7 minutes and 45 minutes, the container (1 1, 21) containing the albumen and sealed with the cap (13, 23) remains in suspension in the water and the vent valve (14, 24) is configured for allowing the passage and the expulsion of the gas formed inside the container (11, 21) by the volume increase of the albumen at said temperature, thus producing a solid boiled egg's albumen.

Description

DESCRIPTION
TITLE:"DEVICE AND METHOD FOR COOKING THE RAW EGG'S ALBUMEN SEPARATED FROM THE YOLK"
* A *
The present invention relates to a device for cooking the raw egg's albumen separated from the yolk.
The present invention relates also to a method for cooking the raw egg's albumen separated from the yolk.
In particular, the present invention relates to a device for cooking the raw egg's albumen separated from the yolk obtaining solid boiled albumen such as the one obtained when an egg is cooked.
It's well known that eggs are excellent food, even if their benefits are too often underestimated. In fact, the eggs are used as a protein source instead of the meat, the fish and the milk based products. Nevertheless, three eggs are needed to obtain the same proteins quantity contained in 100 g of meat, that means a considerable amount of calories (more than 200) and an intake of cholesterol that reaches twice the daily recommended amount. Therefore, this quantity of eggs is not advisable for people suffering from hypercholesterolemia and is also potentially critical for healthy people. Moreover, eggs are contraindicated for people suffering from gallbladder stones, because the fats contained inside the eggs stimulate the contraction of the gallbladder.
Anyway, all these issues are related to the yolk and not to the albumen of the egg. In fact, the albumen is pure protein source having a high biological value, it doesn't contain fats and carbohydrates, and it can be used in many preparations, especially for sportsmen or for those who follow personalized diets. However, the use of cooked egg albumens separated from the yolk has never been very popular, also because many people do not want to throw out the yolks.
To try to solve these problems, pasteurized eggs albumens have been produced from shelled eggs trough the pasteurization at a temperature lower than the albumen coagulation temperature, which is around 70 degrees Celsius. Although the pasteurization and the packaging in tetra or brick portion has many advantages such as ensuring the killing of the main pathogens, such as salmonella, it makes the albumen liquid and homogeneous, non- sticky as those raw, thus introducing problems related to production costs increase and to the need of cooking the albumens before consumption.
Neither the state of the technique currently in use nor the solutions of existing patents solve the aforementioned problems.
Aim of the present invention is to provide a device for cooking the raw egg's albumen only, in particular for cooking the egg's albumen completely separated from the egg's yolk and replacing the role of the egg's shell in traditional cooking of the eggs.
According to the present invention a device for cooking the raw egg's albumen completely separated from the egg's yolk is realized, as defined in the claim 1.
For a better understanding of the present invention a preferred embodiment is described, by way of not limitative example, referring to the accompanying drawings, in which:
- figure 1 is a three-dimensional view of a device for cooking the raw egg's albumen completely separated from the egg's yolk, according to a first embodiment of the invention;
- figures 2 is a three-dimensional view of a device for cooking the raw egg's albumen completely separated from the egg's yolk, according to a second embodiment of the invention;
- figure 3 is a three-dimensional view of an apparatus for contemporarily cooking three raw egg's albumen comprising three devices for cooking the egg's albumen completely separated from the egg's yolk of the second embodiment type, according to the invention;
- the figure 4 is a three-dimensional view of a vessel of the apparatus holding a device for cooking the raw egg's albumen completely separated from the egg's yolk of the second embodiment type, according to the invention;
- the figure 5 is a three-dimensional view of the apparatus opened for inserting three vessels of figure 4, according to the invention; - the figures 6a-6b are three-dimensional views of the device of the second embodiment type respectively during the insertion and inserted in the vessel of figure 4, according to the invention;
- the figure 7 is a three-dimensional view of the apparatus opened for inserting three vessels comprising three devices of the second embodiment type, according to the invention;
- the figure 8 is a three-dimensional view of the deformation to which a device of the second embodiment type undergoes inside a boiled water tank, according to the invention.
Referring to those figures, and, in particular, to the figure 1, a device 10 for cooking the raw egg's albumen completely separated from the egg's yolk is shown, according to the invention. The device 10 comprises a container 1 1 for housing the raw egg's albumen separated from the yolk. The container 1 comprises at least one opening 12 closed by a cap 13 and at least one vent valve 14 positioned on the cap 13.
Advantageously, according to the invention, the cap 13 and the vent valve 14 are positioned on the upper part of the device 10 in order to stay always in contact with the air even when the device 10 is immersed in suspension in a water tank.
According to an aspect of the invention, the container 11 has a cone shape and the opening 12 is circular and realized on the basis of the cone. According to this embodiment of the invention, the cap 13 has a circular shape able to perfectly close the opening 12 after the insertion of the raw albumen into the container 11.
According to an aspect of the invention, the cap 13 is irremovably sealed to the container 1 1 after the insertion of the raw albumen into the container 1 1.
The opening 12 and the cap 13 have the same symmetry axis X-X of the cone. Moreover, the container 1 1 comprises a preformed hinge 15 able to unwind the cone of the container 1 1 , after the cooking of the albumen.
The figure 2 shows a device 20 for cooking the egg's albumen completely separated from the egg's yolk, according to a second embodiment of the invention. The device 20 comprises a container 21 having a parallelepiped shape with a rectangular opening 22 and a cap 23 having a rectangular shape able to perfectly close the opening 22. The cap 23 comprises a vent valve 24.
According to an aspect of the invention, the cap 23 is removable from the container 21 after the cooking of the albumen.
According to an aspect of the invention, the containers 11 and 21 are made of silicon or plastic material type such as pe-pt, or steel, or ceramics and the like suitably lubricated with oil or animal or vegetable butter.
According to another aspect of the invention, the cap 13 and 23 are made of silicon.
According to another aspect of the invention, the vent valve 14 and 24 are made of plastic. According to another aspect of the invention, the shape of the container and of the cap can be dependent on production requests.
Advantageously, according to the invention, the device 10 or 20 has a V-shaped section able to remain in suspension when immersed in a tank containing water at a temperature near the boiling temperature. This section also allow that only the cusp part of the device is kept in contact with the bottom of the pot used for cooking the albumen, thus the albumen being cooked homogeneously.
Manual or automatized methods for separating the albumen from the yolk are well known and they will not disclosed here.
In use, the user submerges the device 10 or 20 in suspension in a tank containing water at a temperature comprised between 65°C and 90°C for a time period comprised between 7 and 45 minutes, so that the vent valve is in contact with the air, allowing the passage of the water vapor inside the device and the expulsion of the air produced inside the device for the volume increase of the albumen. In this way, the fresh egg's albumen completely separated from the yolk or a semi-finished albumen product is being cooked becoming a solid boiled egg's albumen. Then, the user can proceed to the consumption or to the cutting in different sizes and shapes depending on the containers used for the preservation of the boiled egg's albumen separated from the yolk. Moreover, the containers used for the preservation of the boiled albumen should be able to maintain the product at the temperatures of the refrigerator bench, so as to be sold in supermarkets or through automated self-service machines.
Such a device will be flexible and vary in size depending on the desired production. The main characteristic of the device is to simulate and replace integrally the egg shell, thus allowing the cooking of a greater quantity of albumen only obtaining the same result of a common boiled egg.
The device 10 or 20 can be used very easily in domestic applications. Instead, for industrial applications, it should be necessary to contemporarily cook major than one egg's albumen. In particular, in this case, the quantity of albumen to be cooked is greater than the quantity used in domestic applications. In order to simultaneously cook big quantities of egg's albumen, an apparatus for contemporarily cooking different egg's albumen has been realized.
In particular, as an example, the figure 3 shows an apparatus 100 for contemporarily cooking three raw egg's albumen. The apparatus 100 is able to house three devices 20 for cooking the egg's albumen completely separated from the egg's yolk. The apparatus 100 comprises a cage structure having vertical supporting elements 101 crossing horizontal supporting elements 102. The cage structure is provided with pedestals 103 and with multiple hinges 104 which allows a front panel 107 of the cage, as shown in figure 3, to be opened for inserting the devices 20. In details, each device 20 is put on a vessel 110, shown in the figure 4, having a cage base plate 11 1 and handles 112. The vessel 1 10 can slide on guides 105 of the cage structure. As an example, three vessels 1 10 can slide on guides 105 of the cage structure, as shown in figure 5. After the insertion of the devices 20, the front panel 107 can be closed and locked via multiple locks 106.
Advantageously, according to the invention, the area of the base plate of the vessel 1 10 is equal to the base area of the device 20.
The figure 6 shows the positioning of the device 20 on the vessel 110 and the figure 7 shows the insertion inside the apparatus 100 of three devices 20, positioned on vessels 1 10.
According to an aspect of the invention, the cage structure is made of metallic material with vertical and horizontal elements made of steel. According to another aspect of the invention, the cage structure can be used also for domestic applications and is made of plastic material having vertical and horizontal elements made of plastic.
Advantageously, according to the invention, the cage structure allows the device to be exposed to boiling water for at least 90% of its surface.
According to another aspect of the invention, the vessel is made of metallic material with vertical and horizontal elements made of steel.
The Applicant has proved that the device 20 should be deformed if put inside a tank with boiled water without the vessel for containing it. The deformation to which the device 20 undergoes is shown in the figure 8.
The method of cooking the raw egg's albumen, according to the invention, comprises the steps of:
- adding salt, preservatives, thickeners, flavor enhancers, herbs and spices to the egg's albumen;
- providing a tank with water at a temperature comprised between 65°C and 90°C;
- filling in with the egg's albumen a device 10 or 20 for cooking the egg's albumen separated from the yolk;
- closing the device 10 or 20 and submerging it in the tank with hot water; and
- cooking the albumen for a time period comprised between 7 minutes and 45 minutes;
- extracting and cooling the device 10 or 20 from the water tank;
- pulling out the solid boiled albumen and forming portions adapted to be stored in alimentary containers maintaining the temperature comprised between +4°C and -24°C.
According to an aspect of the invention, the step of submerging the device 20 in the tank with hot water comprises inserting three devices 20 in the apparatus 100 for contemporarily cooking three egg's albumen.
According to another aspect of the invention, the containers for storing the boiled albumen contains a quantity of albumen comprised between 150 and 500 gr. According to another aspect of the invention, the containers for storing the boiled albumen contains a quantity of albumen dependent on distribution industry requests.
According to an aspect of the invention, the albumen to be boiled is fresh.
According to another aspect of the invention, the albumen to be boiled is pasteurized and comprised in a package provided with a seal. In this particular case, before cooking the albumen, it's necessary to break the seal and put the package on the device 20. The solid boiled albumen has the shape of the package.
The device and method for cooking the raw egg's albumen separated from the yolk according to the invention allow to replace the egg shell obtaining a cooked solid albumen as that one resulting from the cooking of common boiled egg.
Another advantage consists in the possibility of preparing boiled egg albumen as a food product ready for consumption, with high protein value and low percentage of carbohydrates and fats, easily found by users for a rapid and immediate consumption, so that they can be fully integrated in the diet daily and become a viable alternative to the consumption of meat, fish and cheese.
Moreover, the device and method for cooking the raw egg's albumen separated from the yolk allow producing a consumer food with a very simple and economical industrial preparation. Another advantage consists in the possibility to recovery raw materials because the egg's albumen can be provided as a waste product of the confectionery industry and to sell the egg yolks to the confectionery industry.
At the end, the device and method for cooking the raw egg's albumen separated from the yolk allow distributing the boiled egg's albumen in supermarkets as well as through automated self-service distributors.
It should be clear that other modifications and embodiments carried out to the described device and method can be done falling within the scope of the present invention, as defined in the appended claims.

Claims

1. Device (10, 20) for cooking the raw egg's albumen completely separated from the egg's yolk comprising a container (11, 21) comprising at least one opening (12, 22) for housing the raw albumen and a cap (13, 23) provided with a vent valve (14, 24) characterized in that, when it is immersed in a tank comprising water at a temperature comprised between 65°C and 90°C for a time period comprised between 7 minutes and 45 minutes, the container (11, 21) containing the albumen and sealed with the cap (13, 23) remains in suspension in the water and the vent valve (14, 24) is configured for allowing the passage and the expulsion of the gas formed inside the container (1 1, 21) by the volume increase of the albumen at said temperature, thus producing a solid boiled egg's albumen.
2. Device (10, 20) according to claim 1, characterized in that it is flexible and variable in size.
3. Device (10, 20) according to claim 1, characterized in that the container (11, 21) is made of a material comprised in the group constituted by:
- silicon;
- plastic material;
- steel;
- ceramics.
4. Device (10, 20) according to claim 1, characterized in that the cap (13, 23) is made of silicon.
5. Device (10, 20) according to claim 1, characterized in that the vent valve (14, 24) is made of plastic.
6. Device (10, 20) according to claim 1, characterized in that the container (11) has a cone shape, the opening (12) is circular and realized on the base of the cone, and the cap (13) has a circular shape able to perfectly close the opening (12).
7. Device (10, 20) according to claim 6, characterized in that the cap (13) is irremovably sealed to the container (1 1) after the insertion of the raw albumen into the container (1 1).
8. Device (10, 20) according to claims 6-7, characterized in that the container (11) comprises a preformed hinge (15) able to unwind the cone of the container (11) after the cooking of the albumen.
9. Device (10, 20) according to claim 1, characterized in that the container (21) has a parallelepiped shape, the opening (22) is rectangular and the cap (23) has a rectangular shape able to perfectly close the opening (22).
10. Device (10, 20) according to claim 9, characterized in that the cap (23) is removable from the container (21) after the cooking of the albumen.
11. Apparatus (100) for contemporarily cooking multiple raw egg's albumens completely separated from the egg's yolks comprising a plurality of devices (20) according to claim 1.
12. Apparatus (100) according to claim 1 1, characterized in comprising a cage structure having vertical supporting elements (101) crossing horizontal supporting elements (102) and provided with pedestals (103) and with multiple hinges (104) allowing the opening of a front panel (107) and with multiple locks (106) allowing the closing of the front panel (107) after the insertion of the plurality of devices (20).
13. Apparatus (100) according to claim 12, characterized in that the cage structure is made of a metallic material with vertical and horizontal elements made of steel.
14. Apparatus (100) according to claim 12, characterized in that the cage structure is made of a plastic material having vertical and horizontal elements made of plastic.
15. Apparatus (100) according to claim 12, characterized in that the cage structure is configured for exposing the device (20) for at least 90% of its surface.
16. Apparatus (100) according to claims 1 1-15, characterized in comprising a plurality of vessels (110) each one holding one device (20) having a cage base plate (1 1 1) and handles (1 12), the vessels (1 10) being able to slide on guides (105) of the cage structure.
17. Apparatus (100) according to claims 16, characterized in that the area of the base plate (1 1 1) is equal to the base area of the device (20).
18. Apparatus (100) according to claim 16, characterized in that vessels (110) are made of metallic material with vertical and horizontal elements made of steel.
19. Method for cooking the egg's albumen completely separated from the egg's yolk comprising the steps of:
- adding salt, preservatives, thickeners, flavor enhancers, herbs and spices to the egg's albumen;
- providing a tank with water at a temperature comprised between 65°C and 90°C;
- filling in with the egg's albumen a device (10, 20) for cooking the egg's albumen separated from the yolk;
- closing the device (10, 20) and submerging it in the tank with hot water;
- cooking the albumen for a time period comprised between 7 minutes and 45 minutes;
- extracting and cooling the device (10, 20) from the water tank;
- pulling out the boiled albumen and forming portions adapted to be stored in alimentary containers maintaining the temperature comprised between +4°C and -24°C.
20. Method according to the claim 19, characterized in that the egg's albumen to be cooked is fresh.
21. Method according to the claim 19, characterized in that the egg's albumen to be cooked is pasteurized and comprised in a package provided with a seal.
PCT/IB2012/002321 2011-11-14 2012-11-13 Device and method for cooking the raw egg's albumen separated from the yolk WO2013072735A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12815759.1A EP2806755A1 (en) 2011-11-14 2012-11-13 Device and method for cooking the raw egg's albumen separated from the yolk

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITCZ2011A000018 2011-11-14
IT000018A ITCZ20110018A1 (en) 2011-11-14 2011-11-14 DEVICE FOR THE PREPARATION OF EGG COTTO SODO ALBUME

Publications (1)

Publication Number Publication Date
WO2013072735A1 true WO2013072735A1 (en) 2013-05-23

Family

ID=45876840

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2012/002321 WO2013072735A1 (en) 2011-11-14 2012-11-13 Device and method for cooking the raw egg's albumen separated from the yolk

Country Status (3)

Country Link
EP (1) EP2806755A1 (en)
IT (1) ITCZ20110018A1 (en)
WO (1) WO2013072735A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1759732A (en) * 1926-10-30 1930-05-20 Charlot Moise Ali Cooking pot of the self-closing type for the cooking of food and for other uses
US4388340A (en) * 1980-09-05 1983-06-14 Ralston Purina Company Process for the production of a frozen chopped egg product
CN2310519Y (en) * 1997-11-24 1999-03-17 董跃峰 Gripping cap opening and closing pressure cooker
CN2355658Y (en) * 1999-02-01 1999-12-29 曾左桥 Handle top mounted safety pressure cooker
CN2868120Y (en) * 2005-12-02 2007-02-14 伸力有限公司 Egg cooker

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8530254D0 (en) * 1985-12-09 1986-01-22 Decca Post Ltd Mould
FR2834694B1 (en) * 2002-01-15 2004-11-19 Serge Clement Louis Tissot UNIVERSAL LID FOR VACUUM CONTAINERS (GASTRONORM EN 631)
JP4212919B2 (en) * 2003-02-18 2009-01-21 株式会社アイナック Food containers
DE202005004130U1 (en) * 2005-03-11 2005-06-02 Cofresco Frischhalteprodukte Gmbh & Co. Kg Food container with a lower part and with a lid
EP2177457A1 (en) * 2008-10-16 2010-04-21 Gio' Style Lifestyle S.p.A. Vacuum container
US8783490B2 (en) * 2010-04-23 2014-07-22 Zuna Enterprises, Llc Composite microwave and oven safe food container system

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1759732A (en) * 1926-10-30 1930-05-20 Charlot Moise Ali Cooking pot of the self-closing type for the cooking of food and for other uses
US4388340A (en) * 1980-09-05 1983-06-14 Ralston Purina Company Process for the production of a frozen chopped egg product
CN2310519Y (en) * 1997-11-24 1999-03-17 董跃峰 Gripping cap opening and closing pressure cooker
CN2355658Y (en) * 1999-02-01 1999-12-29 曾左桥 Handle top mounted safety pressure cooker
CN2868120Y (en) * 2005-12-02 2007-02-14 伸力有限公司 Egg cooker

Also Published As

Publication number Publication date
ITCZ20110018A1 (en) 2013-05-15
EP2806755A1 (en) 2014-12-03

Similar Documents

Publication Publication Date Title
US8381639B2 (en) Device and method for treating and releasing food products
CN207550843U (en) The foam insulation box that a kind of babinet is connected firmly with case lid
CN107554941A (en) The foam insulation box that a kind of casing is connected firmly with case lid
EP3772992A1 (en) Method for conserving a meal prepared by heating, and for providing communal catering
KR101663424B1 (en) Method of producing a canned roast kimchi
KR100888451B1 (en) Manufacturing process of glair egg and vessel for forming thereof
WO2013072735A1 (en) Device and method for cooking the raw egg's albumen separated from the yolk
JP4758959B2 (en) Half-divided egg-like processed egg product and method for producing the same
ES2307375B1 (en) PROCEDURE FOR PACKAGING IN BIVALVES MOLLUSCS AND PRESERVING SO OBTAINED.
US20120263832A1 (en) Method and Apparatus for Processing Clams
KR101712731B1 (en) Method for manufacture of canned kimchi stew
KR101752472B1 (en) Manufacturing method of a crab marinated in sauce
KR101951754B1 (en) container for sushi rice and producing method thereof
CN106509634A (en) Preparation method of frozen pepper fragrant meat paste blended noodles
KR101667201B1 (en) Manufacturing method of a prawn marinated in sauce
EP3177159B1 (en) Kit of parts containing a cheese food product and a natural food preparation
CN103284170A (en) Making method of steamed beef
US1855948A (en) Food preparation
KR100890742B1 (en) Alpha grain package steamed and sanitized by retort and it's manufacturing method
CN1233537C (en) Normal temperature storing dumpling
WO2008044940A1 (en) Method for heat treatment and processing of biological materials
KR20170129488A (en) Forming tool for egg food and forming method using by the same that, egg food
JP2005295976A (en) Frozen prepared food of ovary of sea urchin packed in container made of sea urchin shell and method for producing the same
JPH09107908A (en) Production of dried bean curd and dried bean curd produced by the same method
CA3141395A1 (en) Soft cooked egg product and process

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12815759

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2012815759

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE