WO2014014156A1

WO2014014156A1 - Egg white molding food manufacuturing system

Info

Publication number: WO2014014156A1
Application number: PCT/KR2012/006402
Authority: WO
Inventors: 권상민; 권상만
Original assignee: Kwon Sang Min; Kwon Sang Man
Priority date: 2012-07-17
Filing date: 2012-08-10
Publication date: 2014-01-23
Also published as: KR101301104B1

Abstract

An egg white molding food manufacturing system according to an embodiment of the present invention includes: arranging a first mold on a tray disposed on a stationary conveyer; disposing previously cooked inner materials to be separate from an inner wall of the first mold; preparing a forming mold with a hollow portion, having an inner wall separate from the inner materials by combining the first mold disposed with the inner materials with a second mold; transferring the conveyer to an egg white supplying unit supplying a refined egg white solution and filling the forming mold with the refined egg white solution provided from the egg white solution supplying unit through the second mold; coagulating the refined egg white solution in the forming mold by heating the forming mold at 90°C to 120°C by a heating unit; cooling down the forming mold and then breaking up the forming mold to separate the contents; and transferring the contents to a sterilization unit and sterilizing the contents.

Description

Egg white molding food manufacturing system

The present invention relates to an egg white molding food manufacturing system, and more particularly, a egg white molding food manufacturing system capable of manufacturing foods having different types of foods constituting the inside and the outside (molding) of food using a molding mold, and It relates to a food produced using this.

As the health care and diet craze blows, recent food trends aren't just to fill your stomach, but to eat foods that are more nutritious, have fewer calories, and are more delicious and enjoyable. Various low-calorie and high-protein ingredients are being commercialized in various forms, and this trend is expected to continue. In particular, low-calorie and high-protein foodstuffs include eggs such as eggs and dairy products such as milk.

These food trends are also prominent in fusion foods across borders. Traditional fusion foods simply started from a combination of national cuisine. In recent years, however, the term has changed not only to cook between nations, but also to a combination of ingredients that have never been cooked together, or a completely new form of cooking.

Among the new types of foods are dishes with different internal and external configurations. Similar foods exist, such as fried ice cream, dumplings and steamed buns. The production of these foods is carried out in such a way that foods constituting the outside are made into powders or liquids and applied to the surface of the foods constituting the inside, such as pancake or fried, and baked or fried. In addition, foods having different internal and external configurations may be manufactured by making an outer shell constituting the outside of the food, such as dumplings and songpyeon, and placing and wrapping foods constituting the inside of the food on the outer shell. However, the manufacturing method of these foods has a problem in that it does not make the desired shape freely in terms of appearance of the food. That is, the conventional manufacturing method of the food of the general concept has a problem that it is difficult to manufacture by changing the appearance of the food to the desired shape for the purpose of aesthetics or fun while configuring the inside and the outside of the food differently.

It is an object of the present invention to provide an egg white molding food production system capable of producing a food having a structure in which an external molding using egg white surrounds a material.

An egg white molding food production system according to an embodiment of the present invention comprises the steps of: arranging a first mold in a tray disposed on a stationary conveyor; Disposing a precooked inner material to be spaced apart from an inner wall of the first mold in each of the first molds; Preparing a molding mold in which an inner wall is spaced apart from the inner material to form a cavity by bonding the second mold to the first mold in which the inner material is disposed; Moving the conveyor to an egg white liquid supply part for supplying the purified egg white liquid to fill the molding mold with the purified egg white liquid provided from the egg white liquid supply part through the second mold; Heating the molding mold at a heating unit at 90 ° C. to 120 ° C. to solidify the purified egg white liquid filled in the molding mold; After cooling the molding mold, disassembling the molding mold to separate contents; And moving the contents to a sterilization unit to sterilize the contents.

At least one support pin for supporting the inner material may be provided in one region inside the first mold such that the inner material is spaced apart from the first mold.

The method may further include applying a pressure to the inner material to keep the shape of the inner material constant before placing the inner material in the first mold.

The purified egg white liquid may be obtained by recovering the precipitated egg white liquid after whipping the initial egg white liquid under vacuum.

The egg white molded food may have bubbles excluded from inside and outside the molding.

The filling may be performed by injecting the purified egg white liquid into the molding mold through an injection hole provided in one region of the second mold.

After the purified egg white liquid is filled in the molding mold through an injection hole of the second mold, the injection hole may be sealed with a sealing member.

Each of the first mold and the second mold may be coated with a release agent on an inner wall thereof.

When heating the molding mold in the heating unit, the pressure inside the molding mold and the pressure inside the heating unit may be maintained to be the same.

Egg white molding food production system according to an embodiment of the present invention to enjoy a variety of foods in the egg white molding having a smooth surface almost similar to boiled eggs with a low calorie high protein food egg white fun and fun.

In addition, the egg white molding food production system according to an embodiment of the present invention may also enable the automation of the manufacturing process by introducing an automated device.

1 is a process flow diagram schematically showing a egg white molding food production system according to an embodiment of the present invention.

2 is a cross-sectional view of a molding mold of egg white molded food according to an embodiment of the present invention.

Figure 3 is a cross-sectional view of the molded mold coupling portion of the egg white molded food according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the egg white molding food production system according to the present invention will be described in detail. However, the following descriptions are merely illustrative of the present invention, and the technical idea of the present invention is not limited by the following description, which is defined by the claims to be described later.

1 is a process flow diagram schematically showing an egg white molding food production system 100 according to an embodiment of the present invention.

Referring to FIG. 1, first, a first mold 114 constituting a lower part of a molding mold of egg white molding according to an embodiment of the present invention is prepared. As shown in FIG. 1, the first molds 114 may be individually arranged in the trays 112 one by one, or alternatively, although not illustrated, the first molds 114 may be integrated with the trays 112. Although the molding mold is illustrated in FIG. 1 in an egg shape, the molding mold may be manufactured in various forms according to the purpose of fruit shape, vegetable shape, animal shape and the like. A release agent may be applied to the inside of the first mold 114 by spraying or the like so that the contents after the egg white molding is easily removed from the molding mold. The release agent may be applied before the first mold 114 is arranged on the tray 112, or may be applied after the first mold 114 is arranged on the tray 112. The release agent is not limited to the edible release agent used in baking or the like, but is preferably applied thinly and can be washed in the cleaning step after forming the contents. It is preferable that the material of the first mold 114 is resistant to rapid temperature change (-100 ° C. to 120 ° C. to -20 ° C. to −30 ° C.) and moisture at the time of the process, and has little contamination with food. Stainless steel, thermosetting resin, high density polyethylene (HDPE) and the like can be used. The detailed structure of the other molding mold will be described later.

Next, the inner material 116 previously cooked in the first mold 114 is disposed to be spaced apart from the inner wall of the first mold 114. The inner material 116 is preferably in a solid state or a gel (gel) food except for a pure liquid state, for example, may be composed of fried rice, rice cake ribs, spaghetti, red bean paste, bulgogi, jelly, crushed tofu and the like. The inner material 116 is preferable as long as it can be formed by applying pressure in the reactor, and is not limited to the examples listed above. The inner material 116 is preferably cooked to the extent that the egg whites are cooked together and fully ingested at the temperature at which the egg whites are cooked. For example, fried rice, bulgogi, crushed tofu, etc. of the above-listed foods can be released on the go even if they are clumped together in a spherical shape. It can be kept in shape by egg yolk. The inner material 116 is not limited in shape, but is preferably spherical for ease of processing.

Next, the first mold 114 in which the inner material 116 is disposed and the corresponding second mold 118 are bonded. The second mold 118 is a portion corresponding to the upper portion of the molding mold. Like the first mold 114, the inner material 116 may have a shape and size that may be spaced apart from the second mold 118. The material of the second mold 118 may be stainless steel, thermosetting resin, high density polyethylene resin, or the like, and is preferably the same material as the first mold 114. In one region of the second mold 118 is formed an injection hole that can be filled in the egg white in the cavity inside the molding mold. The injection hole is preferably located at the top of the second mold 118, it may be in the form of a pipe. Like the first mold 114, the second mold 118 may be individually coupled with the first mold 114, and may use the second mold 118 integral with the tray.

The coupling method and the coupling site of the first mold 114 and the second mold 118 will be described in detail later.

Preparing the first mold 114, disposing the inner material 116 in the first mold 114, combining the first mold 114 with the second mold 118 to form the molding mold (110) ) May be performed on a stationary conveyor 160. However, considering mass production, it can be performed by an automated machine on the moving conveyor 160.

Next, the conveyor 160 is moved to the egg white liquid supply unit 120 for supplying the purified egg white liquid. The egg white liquid supply unit 120 injects the purified egg white liquid stored in the egg white liquid reservoir 122 into the cavity inside the molding mold through the nozzle 124 connected to the injection hole of the second mold 118. At this time, the amount of the purified egg white liquid injected may be adjusted manually or automatically.

The injected egg white liquid may be obtained from the step of purifying a common egg white liquid. The egg white liquid may be extracted from duck eggs as well as eggs. The egg white liquid is largely divided into a high viscosity thick egg and a relatively low viscosity egg white. As the egg white liquid, the whole egg white liquid may be used, but it is preferable to use only part of the egg white liquid after separating at least a part of the thick egg white having a high viscosity. The extracted egg white liquid is stirred for 3 to 5 minutes per kg at 1000 RPM to 1200 RPM in a whipping machine having a vacuum inside. After the egg white liquid has solidified the purified egg white liquid, it is preferable to use only the portion precipitated under the whipper in order to have a smooth state without bubbles on the surface of the egg white molding. The purified egg white liquid means a precipitated egg white liquid precipitated under the whipped layer. The charged egg white liquid may be discharged through a recovery passage at the bottom of the chamber. That is, the recovery of the precipitated egg white liquor is performed by the external discharge of the lower precipitated egg white liquor, not by removing the whipped layer.

After the tablet egg white liquid is injected into the molding mold, the injection hole is sealed with a sealing member. The sealing member serves to prevent the injected egg white liquid from flowing out by applying pressure to the molding mold. In addition, the inside of the molding mold serves to make a complete vacuum. When the inside of the molding mold is in a complete vacuum state, the surface of the contents after molding may be smooth without bubbles. The sealing member may be the same material as the first mold 114 and the second mold 118, and may be expanded by heat to completely seal the injection hole, and the material may be harmless to the human body.

Next, the conveyor 160 is moved to the heating unit 130 and heated at 90 ° C. to 120 ° C. for 10 to 30 minutes to solidify the purified egg white liquid filled in the molding mold. The heating unit 130 is a device capable of solidifying the purified egg white liquid, may be a steamer which is steamed or boiled with water, and may be a device that is pressurized while cooking with steam as necessary. At the same time as the heating in the heating unit 130, it is preferable to adjust the pressure so that the pressure inside the molding mold and the pressure inside the heating unit 130 remain the same. In FIG. 1, the heating unit 130 is simplified and illustrated as a steam type, but the cooker according to an embodiment of the present invention is not limited thereto.

Next, the conveyor 160 is moved to the cooling unit 140 to cool the molding mold. As a method of cooling the said molding mold, cooling water of 0 degreeC-5 degreeC can be sprayed rapidly by a shower nozzle, and it can cool, and it can also cool by submerging in cooling water of 0 degreeC-5 degreeC. In addition, the molding mold may be quenched and cooled to -10 ° C to -15 ° C. Although illustrated as a shower type cooling unit 140 in FIG. 1, the shape of the cooling unit 140 is not limited thereto. Alternatively, after heating is completed in the heating unit 130 without passing through a separate cooling unit 140, water at room temperature may be flowed and cooled.

Next, the contents are separated from the cooled molding mold. The process of separating the contents may be performed on the conveyor 160 or, although not shown in FIG. 1, may be performed by moving to a separate workbench. In addition, after separating the contents may further comprise the step of washing the contents by dipping in lukewarm water of 50 ℃ to 80 ℃ so that the release agent of the oil component can be removed. At the same time, the molding mold can be cleaned. The washing step is repeated 2 to 3 times as necessary so that foreign matters such as a release agent adhered to the surface of the contents can be removed.

Next, the conveyor 160 is moved to sterilize the contents in the sterilization unit 150. Heat sterilization of food is divided into low temperature sterilization and high temperature sterilization based on 100 ℃, and most pathogenic and rot causing bacteria are killed below 100 ℃. Pasteurization is designed by France's Louis Pasteur to sterilize wine. Acidic foods, fruit juices, alcoholic beverages, foods with low water activity (aw), salted or sweetened foods, or foods that are refrigerated after heating and preservatives are added. Applied to sterilize the back. High-temperature sterilization is put in a container such as a can, retort pouch, or PP tray, heated in a high-pressure sterilizer (retort machine) and sterilized with milk at a high temperature. Sterilization outside the container). High-temperature sterilization can be applied to heat and sterilization of botulinum (type A) apoptosis and rot-causing bacteria (mainly anaerobic apoptosis) in cans and retort foods. Pressurized heat sterilization having an effect equal to or more than that for a minute). In addition to pre-killing all bacteriophages (bacterial sterilization), at room temperature, the growth of harmful microorganisms does not occur and the product may have long-term preservation. As a heat source for heat sterilization of food, hot water, pressurized steam, hot air, direct fire, etc., obtained by transferring heat energy from combustion to water as heat medium by oil, gas, etc. are used. There is a method of changing electrical energy into thermal energy by resistance, high frequency (microwave), infrared heating method.

Egg white molding including the contents prepared according to an embodiment of the present invention can be sterilized by moving to the sterilization unit 150 after the individual packaging, sterilization unit 150 is moved directly from the cooling unit 140 to sterilization Can be packaged. At this time, when sterilizing before packaging, it is preferable to use a pasteurization method using hot water of 100 ° C or lower. In addition, in the case of sterilization after packaging, it is preferable to use a method of high temperature sterilization (retort sterilization) using pressurized heating steam. In addition, far-infrared sterilization, microwave sterilization (high frequency sterilization), flame sterilization can be used.

2 is a cross-sectional view of a molding mold 200 of egg white molded food according to an embodiment of the present invention.

Referring to FIG. 2, the molding mold 200 includes a first mold 210 and a second mold 220. The first mold 210 may be individually disposed on the tray (112 of FIG. 1), and the first mold 210 and the tray may be integrated. The first mold 210 may be concave so as to form a cavity therein in combination with the second mold. Since the material of the first mold 210 has been described above, it will be omitted to avoid duplication. In order for the inner material 240 of the egg white molding food according to an embodiment of the present invention to be completely covered with the egg white molding, the egg white molding should be spaced apart from the molding mold 200 by a predetermined distance or more. Therefore, a support pin 250 capable of supporting the inner material 240 is provided in at least one region of the first mold 210. The support pin 250 may have a flat end portion to support the inner material 240 or a pointed shape to allow the inner material 240 to be inserted. In FIG. 2, two support pins 250 are provided in parallel, but the number and shape of the support pins 250 are not limited. The support pin 250 may be formed to be biased toward the side of the bottom of the first mold 210, and may be formed to protrude from the side of the first mold 210. However, in order to make the egg white molding surface as smooth as a boiled egg after being cooked with egg white molding food, it is preferred to be as thin and as small as possible.

The first mold 210 is combined with the second mold 220 after the pre-cooked inner material 240 is disposed. Like the first mold 210, the second mold 220 may also be in the form of an individual mold disposed on a tray or the like, or may be integrated with the tray. A method of coupling the first mold 210 and the second mold 220 will be described later.

In one region of the second mold 220, an injection hole 230 for injecting the purified egg white liquid is formed. In FIG. 2, the injection hole 230 is illustrated as being formed at the uppermost end of the second mold 220. However, the injection hole 230 is not limited thereto. have. In addition, the injection port 230 may have a cylindrical shape. In order to facilitate the injection of the purified egg white liquid, it may be formed in a structure in which the area on the horizontal cross section of the injection hole is wider toward the end direction. That is, the inlet of the molding material injection hole may be formed in the form of a hopper to facilitate the injection of the purified egg white liquor. After the purified egg white liquid is injected, the injection port 230 is sealed with a sealing member 232 so that the purified egg white liquid injected during heating does not flow out. The sealing member 232 is preferably a material capable of withstanding heat and pressure during heating, and is preferably a material capable of completely sealing the injection hole 230 by expanding by heat. In addition, since the molding mold 200 for producing food, it is preferable that the material is harmless or food material.

3 is a cross-sectional view of the molded mold coupling portion 300 of the egg white molded food according to an embodiment of the present invention.

Referring to FIG. 3, the

fastening members

312, 322, 314, and 324 are fastened to each other and coupled to the first mold 310 and the second mold 320. 3 illustrates the fastening members of the insertion dies 312 and 322 and the removable dies 314 and 324, but are not limited thereto. It is preferable that the fastening members of the

removable molds

314 and 324 be coupled so that the first mold 310 and the second mold 320 can be firmly coupled. 314 and 324 may be used simultaneously. The

fastening members

312 and 322, 314, and 324 are formed over one region of the coupling portion of the first mold 310 and the second mold 320 or around the coupling portion. In addition, the rubber on the contact surfaces of the first mold 310 and the second mold 320 so that the first mold 310 and the second mold 320 are completely in contact with each other so that the egg white liquid does not flow out of the molding mold. The packing may be formed of a material such as the like. The packing may be formed on one or both surfaces of the contact surface of the first mold 310 or the contact surface of the second mold 320.

Claims

Arranging the first mold in a tray disposed on a stationary conveyor;

Disposing a precooked inner material to be spaced apart from an inner wall of the first mold in each of the first molds;

Preparing a molding mold in which an inner wall is spaced apart from the inner material to form a cavity by bonding the second mold to the first mold in which the inner material is disposed;

Moving the conveyor to an egg white liquid supply part for supplying the purified egg white liquid to fill the molding mold with the purified egg white liquid provided from the egg white liquid supply part through the second mold;

Heating the molding mold at a heating unit at 90 ° C. to 120 ° C. to solidify the purified egg white liquid filled in the molding mold;

After cooling the molding mold, disassembling the molding mold to separate contents; And

Moving the contents to a sterilization unit to sterilize the contents;

Egg white molding food production system comprising a.
The method of claim 1,

At least one support pin for supporting the inner material is provided in one region inside the first mold such that the inner material is spaced apart from the first mold.
The method of claim 1,

And placing the pressure material on the material to maintain a constant shape of the material prior to placing the material in the first mold.
The method of claim 1,

The purified egg white liquid is egg white molding food production system, characterized in that obtained by recovering the precipitated egg white liquid after whipping (whipping) the first egg white liquid.
The method of claim 1,

The egg white molding food production system, characterized in that air bubbles are excluded inside and outside the egg white molding.
The method of claim 1,

The filling is an egg white molding food production system, characterized in that by injecting the purified egg white liquid into the molding mold through an injection hole provided in one region of the second mold.
The method of claim 6,

After the purified egg white liquid is filled in the molding mold through the inlet of the second mold, the egg white molding food production system, characterized in that for sealing the inlet with a sealing member.
The method of claim 1,

The first mold and the second mold are egg white molding food production system, characterized in that the release agent is applied to the inner wall, respectively.
The method of claim 1,

The egg white molding food production system, characterized in that when heating the molding mold in the heating unit, the pressure inside the molding mold and the pressure inside the heating unit is kept the same.