WO2017131256A1 - Method for producing aged egg - Google Patents

Abstract

An aged egg produced by the present invention is a novel form of a processed egg that has not been conventionally known, and the aged egg is aged under the conditions of a temperature of 23-45°C and a humidity of 20-75% for 15-40 days, and has a gooey texture without a dry and crisp feeling, which can be tasted in roasted eggs or eggs cooked with an elvan-plate, and has less of the uniquely bad egg smell, thereby being highly preferred.

Description

Preparation of Aged Eggs

The present invention relates to a method for producing matured eggs, and specifically, to a method of producing matured eggs having excellent palatability because the texture is not chewy and not smelly.

In general, there are many kinds of eggs that are eaten, but the representative one is egg. Eggs include chicken eggs (eggs), duck eggs, quail eggs, pheasant eggs, goose eggs, turkey eggs, wild goose eggs, ostrich eggs, peacock eggs, ogol eggs, gold eggs and silver eggs, and proteins, lipids, minerals and vitamins. Rich in nutrients and rich in amino acids, it is a major source of protein.

The domestic egg market is growing from 1.2 trillion won in 2010 to 1.3 trillion won in 2011. The daily sales volume is only 26 million units, with 236 annual consumption per capita.

In order to meet various tastes of modern people in recent years, in order to facilitate the convenience of ingestion and distribution, rather than providing the egg as it is, it provides a processed egg prepared by adding heat and flavor and at the same time. Such processed eggs are typically smoked eggs and seasoned eggs. Smoked eggs are prepared by burning oak, cherry, etc. by burning the eggs with smoke, and seasoned eggs are prepared by heating raw eggs in water, and then immersing them in a seasoning liquid containing salt or seasoning ingredients.

As a technology for the processed egg disclosed in the prior art, Republic of Korea Patent No. 10-0332929 (Method of manufacturing charcoal-coated seasoned egg), Republic of Korea Patent No. 10-1319211 (Method of manufacturing charcoal coated roast egg), Republic of Korea No. 10-2014-0015821 (Method for producing roasted egg), Republic of Korea Patent No. 10-1442725 (Method for producing smoked egg) there is a technology.

An object of the present invention is to provide a method of producing matured eggs having a palatability of texture, not chewy and peculiar to fishy smell.

The present invention provides a method for producing mature eggs, characterized in that the eggs are prepared by aging for 15 to 40 days at a temperature of 23 to 45 ° C. and a humidity of 20 to 75%. The maturation period of the conventionally disclosed processed eggs is at most 3 days, the present invention is aged for 15 to 40 days to produce mature eggs. In other words, it is to provide a new type of processed egg that has not been provided in the prior art.

Aging under the above temperature and humidity conditions does not spoil even after aging for 15 to 40 days, the distinction between white and yolk is clear. In addition, when the aged eggs are boiled, the texture is chewy, and there is no fishy feeling peculiar to the roasted eggs or macvanseok eggs. In addition, the color and shape of the regular egg is not significantly different, so that consumers can consume aged eggs without objection.

On the other hand, in the method of producing the aged eggs, it is preferable to shake the eggs 1 to 15 days before aging is completed. If eggs are shaken 1 to 15 days before ripening is completed, the boundary between the whites (egg whites) and the yolks (egg yolks) is removed and ripens to light greenish gray. That is, it is possible to provide a new type of processed eggs that have not been provided in the prior art. When the boundary between the white and the yolk disappears, the fishy smell is not peculiar to the white, and there is no peculiar puffiness of the yolk, so the consumers who do not like the white or the yolk can eat without reluctance.

On the other hand, in the method of producing the aged, pre-treatment is carried out before the start of aging, the pre-treatment method is preferably carried out by immersing the eggs in pine extract for 1 to 30 hours; Pretreatment method performed by immersing the eggs in herbal extract for 1 to 30 hours; Pretreatment method performed by placing one or more selected from pine leaves, herb leaves and rice straw on eggs for 1 to 30 hours; Pretreatment method performed by soaking the eggs in brine for 1 to 30 hours; And a pretreatment method performed by immersing the eggs in the seasoning solution for 1 to 30 hours. It is good to select any one of the pretreatment methods selected.

When using any one of the selected pretreatment method, the fragrance of pine, herbs, rice straw, etc. are absorbed through the fine pores (pores) of the egg shell during the pretreatment process to catch the unique fishy smell and add fragrant aroma, seasoning is The preference is very excellent.

On the other hand, in a pre-treatment method performed by immersing the eggs in pine extract for 1 to 30 hours or a pre-treatment method performed by immersing the eggs in herbal extract for 1 to 30 hours, the pine extract or herb extract, the present technology It may be an extract or extract extracted by a method commonly used in the art. Preferably it may be prepared by ripening pine or herbs in sugar.

Pine extract or herb extract prepared by aging the pine or herbs in sugar, preferably aged after marinating pine or herbs in sugar, by adding water of 2-3 times the weight of the pine extract or herb extract Can be prepared. When pine or herbs are put in sugar, the osmotic pressure causes the useful components in the pines or herbs to escape with water, thereby producing an extract containing the useful components of the pines or herbs.

On the other hand, in the pre-treatment method performed by immersing the egg in the pine extract for 1 to 30 hours, the pine extract, preferably can be prepared using pine leaves and pine cones, more preferably pine obtained in early summer It is manufactured using leaves and pine cones. When immersed in the pine extract and pretreated, the pine tree's unique fragrance is excellent to catch the fish's fishy smell, and the fragrant pine's unique fragrance is added to produce mature eggs with high preference.

In addition, in the pre-treatment method performed by immersing the eggs in the herb extract for 1 to 30 hours or any one or more selected from pine leaves, herb leaves and rice straw for 1 to 30 hours on the egg, in the pre-treatment method, The hub may use a hub commonly used in the art. Pre-treatment with herbs is excellent in herb's unique fragrance to better catch the fish's fishy smell.

In addition, the pretreatment method is carried out by immersing the eggs in salt water for 1 to 30 hours, it is possible to store the aged eggs for a long time, it is economical because the long shelf life. At this time, the concentration of the brine may vary depending on the immersion time of the eggs.

In addition, the pretreatment method by immersing the eggs in the seasoning solution for 1 to 30 hours, can be stored for a long period of time, the shelf life is long, economical, seasoning becomes better. At this time, the seasoning solution is preferably sodium chloride concentration of 20 to 50%. In addition, the seasoning liquid is preferably prepared by adding salt, soy sauce or a mixture thereof to water, and more preferably using the one prepared by further adding sugar and pepper in addition to salt and soy sauce.

On the other hand, in the production method of the matured egg, after aging, it may be preferably immersed in the seasoning liquid for 1 to 30 hours by post-treatment.

On the other hand, in the method of manufacturing the aged eggs, the eggs preferably chicken eggs, duck eggs, quail eggs, pheasant eggs, goose eggs, turkey eggs, wild goose eggs, ostrich eggs, peacock eggs, ogol egg, gold egg and silver egg in the group It is good to be any one selected.

When the eggs are chicken eggs, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a duck egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the eggs are quail eggs, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a pheasant egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a goose egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the eggs are turkey eggs, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a wild goose egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is an ostrich egg, preferably aged for 15 to 40 days under the conditions of temperature 23 ~ 45 ℃, humidity 20 ~ 75%.

When the eggs are peacock eggs, preferably aged for 15 to 30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a false bone egg, preferably aged for 15 to 30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a gold-based egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the egg is a silver egg, preferably aged for 15-30 days under the conditions of temperature 23 ~ 42 ℃, humidity 20 ~ 75%.

When the chicken eggs, duck eggs, quail eggs, pheasant eggs, goose eggs, turkey eggs, wild goose eggs, ostrich eggs, peacock eggs, ogol egg, gold egg and silver egg are aged under the above conditions, the texture does not go bad. It is not puffy and can produce ripe eggs with good taste.

On the other hand, the aged eggs may be preferably aged in the aging room, the bottom, wall, ceiling of the aging room is preferably constructed by ocher, elvan, charcoal. More preferably, by arranging a heating wire at the bottom of the aging frame, the eggs are aged while being heated to an appropriate aging temperature. Most preferably, the aging chamber is heated to 80 ° C. or more before sterilization and sterilization before it is put into the aging chamber, and then the eggs are placed in a aging frame for aging.

At this time, the mating frame is, for example, after processing the loess 2 ~ 3 cm lumps in the form of a mating frame, baked at 100 ~ 150 ℃, or after processing the agglomerate 2 ~ 3 cm mass in the form of a mating frame, at 300 ℃ Baked or manufactured by baking a ceramic ball at 1000 degreeC can be used.

In addition, a mating frame installed with a heating wire at the bottom, for example, by laying a heating wire at the bottom of the mating frame and construct the ocher, ganban stone or ceramic 15 to 20 cm thick on the heating wire, it can generate anion by heating to an appropriate temperature have.

After the aged eggs are sterilized and sterilized, the eggs may be boiled or boiled in boiling water of 100 ° C. or more, or may be provided to the consumer as it is.

The matured egg prepared by the present invention is a new type of processed egg which has not been disclosed in the past, and aged for 15 to 40 days under conditions of a temperature of 23 to 45 ° C. and a humidity of 20 to 75%. There is little sense of puffiness, and there are few fishy smells.

1 is a cross-sectional photograph of a ripening egg of the present invention (Example 1) that is aged without stirring.

Figure 2 is a cross-sectional photograph of the aging egg (Example 2) of the present invention aged with stirring.

3 is a cross-sectional picture of a normal egg.

Hereinafter, the configuration of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, but includes modifications of equivalent technical ideas.

Example 1: Preparation of Aged Eggs

Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, gold egg, silver egg After the fermentation was carried out to prepare the aged eggs. Aging temperature, ripening humidity, and ripening period for each egg were as shown in Table 1 below.

Egg type	Aging temperature	Aging Humidity	Ripening period
Chicken eggs (egg)	42 ℃	30%	20 days
Duck eggs	34.5 ℃	30%	22 days
Quail eggs	30 ℃	30%	17 days
Pheasant egg	33.5 ℃	30%	19th
Goose eggs	34.7 ℃	35%	22 days
Turkey eggs	34.5 ℃	35%	22 days
Wild goose	34.7 ℃	35%	22 days
Ostrich eggs	36 ℃	40%	27th
Peacock eggs	34.3 ℃	30%	22 days
Ogol Egg	33.5 ℃	30%	19th
Golden egg	33.5 ℃	30%	19th
Silver egg	33.5 ℃	30%	19th

[ Example  2: Aging  Produce]

Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, gold egg, silver egg After the fermentation was carried out to prepare the aged eggs. At this time, the egg was shaken twice three days before ripening was completed so that the boundary between the white and the yolk was removed. Aging temperature, ripening humidity and ripening period for each egg were as shown in Table 1 above.

[ Example  3: Aging  Produce]

Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, gold egg, silver egg, one of the eggs selected from immersed in pine extract for 20 hours and pretreated. After the pretreated eggs were placed in a maturing frame, ripening eggs were prepared by adjusting the ripening temperature and ripening humidity and then ripening. Aging temperature, ripening humidity and ripening period for each egg were as shown in Table 1 above.

On the other hand, the pine extract was prepared by aging for 6 months after the pine leaves and pine cones in sugar and used a mixture of water twice.

[ Example  4: Aging  Produce]

Chicken eggs, duck eggs, quail eggs, pheasant eggs, goose eggs, turkey eggs, wild goose eggs, ostrich eggs, peacock eggs, ogol egg, golden egg, silver egg, immersed in pine immersion liquid for 20 hours . After the pretreated eggs were placed in a maturing frame, ripening eggs were prepared by adjusting the ripening temperature and ripening humidity and then ripening. At this time, the egg was shaken twice three days before ripening was completed so that the boundary between the white and the yolk was removed. Aging temperature, ripening humidity and ripening period for each egg were as shown in Table 1 above.

[ Example  5: Aging  Produce]

Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, golden egg, silver egg, one egg selected from seasoning liquid (soy sauce 40 wt%, sugar 10 wt% , Pepper 5% by weight, water 45% by weight) was immersed for 20 hours to pre-treat the eggs seasoned. After the pretreated eggs were placed in a maturing frame, ripening eggs were prepared by adjusting the ripening temperature and ripening humidity and then ripening. Aging temperature, ripening humidity and ripening period for each egg were as shown in Table 1 above.

[ Example  6: Aging  Produce]

Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, golden egg, silver egg, one egg selected from seasoning liquid (soy sauce 40 wt%, sugar 10 wt% , Pepper 5% by weight, water 45% by weight) was immersed for 20 hours to pre-treat the eggs seasoned. After the pretreated eggs were placed in a maturing frame, ripening eggs were prepared by adjusting the ripening temperature and ripening humidity and then ripening. At this time, the egg was shaken twice three days before ripening was completed so that the boundary between the white and the yolk was removed. Aging temperature, ripening humidity and ripening period for each egg were as shown in Table 1 above.

[ Experimental Example  One: Aging  Form check]

In this Experimental Example, the form of the aged and general eggs prepared by the present invention was to be confirmed.

The aged and normal eggs prepared in Examples 1 and 2 were boiled in boiling water, and then cut and compared to cross sections.

As a result of the experiment, aged eggs were aged without stirring (Example 1) was confirmed that the color and form similar to the normal egg. In addition, it was confirmed that the aged egg (Example 2) aged with stirring showed a light greenish gray color due to disappearance of the boundary between the white and the yolk. Fig. 1 is a cross-sectional photograph of a matured egg (Example 1) aged without stirring, Fig. 2 is a cross-sectional photograph of a matured egg (Example 2) aged with stirring, and Fig. 3 is a cross-sectional photograph of a normal egg.

[ Experimental Example  2: sensory evaluation]

 In the present experimental example, the sensory evaluation of the aged eggs, general eggs, baked eggs and ganbanseokran prepared in Examples 1 to 6 were to be performed.

Aged eggs and general eggs prepared in Examples 1 to 6 were prepared by boiling in boiling water, baked eggs and ganbanseok eggs were used in the market.

In the sensory evaluation, 20 adult males and females were ingested with each egg, and then sensory evaluation was performed on the degree of chewyness, puffiness, fishy taste, taste, taste, and overall preference. A panel of 20 men and women in their 20s and 70s with experience in sensory evaluation was selected to perform sensory evaluation.The 5-point scale method (the closer to 1, the lower the preference, the closer to 5, the higher the preference). Measured using. The results are shown in Table 2 below.

Evaluation item	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6	Roasted eggs	Elvan	Common Egg
Chewy	4.8	4.7	4.9	5	4.8	4.8	3.6	3.8	2.5
Sloppy	4.5	4.7	4.6	4.8	4.7	4.8	2.4	2.5	2.2
Fishy	4.5	4.6	4.6	4.7	4.6	4.7	3.2	3.3	2.3
flavor	4.6	4.8	4.6	4.9	4.9	5	3.3	3.6	2.9
Umami	4.5	4.5	4.7	4.8	4.9	4.9	3.8	3.9	2.9
Overall preference	4.5	4.6	4.6	4.8	4.8	4.9	3.2	3.5	2.7

As a result of the experiment, the aged eggs of Examples 1 to 6 aged by the present invention were found to be more chewy and less puffy than regular eggs, baked eggs, and ganban stone eggs, and had a lower fishy characteristic and excellent taste. In addition, the aged eggs of Examples 5 and 6 immersed in the seasoning solution by pretreatment before the start of ripening was more seasoned to the eggs, it was confirmed that the taste, umami, overall preference is more excellent.

Claims (11)

1. A method for producing a matured egg, characterized in that the egg is aged for 15 to 40 days at a temperature of 23 to 45 ° C and a humidity of 20 to 75%.
2. The method of claim 1,

   The method of producing the aged eggs,

   1 to 15 days before aging is completed, the method of producing mature eggs, characterized in that shaking the eggs.
3. The method of claim 1,

   The method of producing the aged eggs,

   Pretreatment is carried out before the start of aging, the pretreatment method,

   Pretreatment method performed by immersing the eggs in pine extract for 1 to 30 hours;

   Pretreatment method performed by immersing the eggs in herbal extract for 1 to 30 hours;

   Pretreatment method performed by placing one or more selected from pine leaves, herb leaves and rice straw on eggs for 1 to 30 hours;

   Pretreatment method performed by soaking the eggs in brine for 1 to 30 hours; And

   Pretreatment method performed by immersing the eggs in the seasoning solution for 1 to 30 hours; Method for producing aged eggs, characterized in that any one of the pre-treatment method selected from.
4. The method of claim 3,

   The pine extract or herb extract,

   Method of producing mature eggs, characterized in that the pine or herbs are prepared by aging after sugar.
5. The method of claim 4, wherein

   The pine extract or herb extract,

   After ripening pine or herbs in sugar and ripening, the method of producing a mature egg characterized in that it is prepared by adding water of 2-3 times the weight of the pine extract or herb extract weight.
6. The method of claim 3,

   The pine extract,

   Method of producing mature eggs, characterized in that produced using pine leaves and pine cones.
7. The method of claim 1,

   The method of producing the aged eggs,

   After ripening, by the post-treatment, the method of producing mature eggs, characterized in that the eggs are immersed for 1 to 30 hours.
8. The method according to claim 3 or 7,

   The seasoning liquid,

   A method of producing mature eggs, characterized in that the salt is prepared by adding soy sauce or mixtures thereof to water.
9. The method according to claim 3 or 7,

   The seasoning liquid,

   A method for producing mature eggs, characterized in that the sodium chloride concentration is 20 to 50%.
10. The method of claim 8,

    The seasoning liquid,

    Process for producing aged eggs, characterized in that sugar or pepper is further added.
11. The method of claim 1,

    The egg,

    Chicken egg, duck egg, quail egg, pheasant egg, goose egg, turkey egg, wild goose egg, ostrich egg, peacock egg, ogol egg, gold egg and silver egg production method characterized in that any one selected from the group consisting of.

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