WO2017131256A1 - Procédé de production d'œuf vieilli - Google Patents

Procédé de production d'œuf vieilli Download PDF

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Publication number
WO2017131256A1
WO2017131256A1 PCT/KR2016/000936 KR2016000936W WO2017131256A1 WO 2017131256 A1 WO2017131256 A1 WO 2017131256A1 KR 2016000936 W KR2016000936 W KR 2016000936W WO 2017131256 A1 WO2017131256 A1 WO 2017131256A1
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WO
WIPO (PCT)
Prior art keywords
eggs
egg
aged
producing
pine
Prior art date
Application number
PCT/KR2016/000936
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English (en)
Korean (ko)
Inventor
용창덕
Original Assignee
용창덕
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Publication date
Application filed by 용창덕 filed Critical 용창덕
Priority to PCT/KR2016/000936 priority Critical patent/WO2017131256A1/fr
Publication of WO2017131256A1 publication Critical patent/WO2017131256A1/fr

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Classifications

    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • 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.
  • 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.
  • processed egg prepared by adding heat and flavor and at the same time.
  • 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.
  • 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 of producing roasted egg
  • Republic of Korea Patent No. 10-1442725 Method for producing smoked egg
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the pine extract or herb extract 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.
  • 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.
  • the pine extract 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.
  • 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.
  • 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.
  • 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.
  • the concentration of the brine may vary depending on the immersion time of the eggs.
  • 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.
  • the seasoning solution is preferably sodium chloride concentration of 20 to 50%.
  • 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.
  • 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.
  • 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.
  • the eggs are chicken eggs, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a duck egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the eggs are quail eggs, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a pheasant egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a goose egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the eggs are turkey eggs, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a wild goose egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is an ostrich egg, preferably aged for 15 to 40 days under the conditions of temperature 23 ⁇ 45 °C, humidity 20 ⁇ 75%.
  • the eggs are peacock eggs, preferably aged for 15 to 30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a false bone egg, preferably aged for 15 to 30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a gold-based egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • the egg is a silver egg, preferably aged for 15-30 days under the conditions of temperature 23 ⁇ 42 °C, humidity 20 ⁇ 75%.
  • 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.
  • 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 °C, or after processing the agglomerate 2 ⁇ 3 cm mass in the form of a mating frame, at 300 °C Baked or manufactured by baking a ceramic ball at 1000 degreeC can be used.
  • 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.
  • 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.
  • Example 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.
  • 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.
  • 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.
  • 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.
  • the aged and normal eggs prepared in Examples 1 and 2 were boiled in boiling water, and then cut and compared to cross sections.
  • 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
  • Fig. 3 is a cross-sectional photograph of a normal egg.
  • 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.
  • 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 4.7 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
  • 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.
  • 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.

Abstract

Un œuf vieilli produit par la présente invention est une nouvelle forme d'un œuf transformé qui n'a pas été conventionnellement connu, et l'œuf vieilli est vieilli dans des conditions de température de 23 à 45 °C et une humidité de 20 à 75 % pendant 15 à 40 jours, et présente une texture gluante sans sensation sèche et croustillante, qui peuvent être ressenties dans des œufs rôtis ou des œufs cuits avec une plaque elvan, et présente une plus faible mauvaise odeur d'œuf particulière, de manière à être particulièrement préféré.
PCT/KR2016/000936 2016-01-28 2016-01-28 Procédé de production d'œuf vieilli WO2017131256A1 (fr)

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PCT/KR2016/000936 WO2017131256A1 (fr) 2016-01-28 2016-01-28 Procédé de production d'œuf vieilli

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Application Number Priority Date Filing Date Title
PCT/KR2016/000936 WO2017131256A1 (fr) 2016-01-28 2016-01-28 Procédé de production d'œuf vieilli

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WO2017131256A1 true WO2017131256A1 (fr) 2017-08-03

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10806155B2 (en) 2016-09-09 2020-10-20 Kossies Innovations Pty Ltd Egg flavouring process

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2567293B2 (ja) * 1990-07-10 1996-12-25 株式会社石野製作所 熟成卵の製造方法及びその装置
JPH11113536A (ja) * 1997-10-13 1999-04-27 Seiji Toyama 殻付き加工卵及びその製造方法
KR20050054392A (ko) * 2003-12-04 2005-06-10 주식회사 에그 바이오택 항-헬리코박터 피로리 특수면역단백질(ＩｇＹ)을 함유한계란의 훈연가공방법 및 상기 방법으로 제조한 훈연가공란
KR20110020568A (ko) * 2009-08-24 2011-03-03 유영근 난황, 난백을 교반·숙성시킨 가공란의 제조방법 및 그 제조장치
KR101360578B1 (ko) * 2013-08-30 2014-03-11 주식회사 메디섬 금강송(춘양목) 소나무와 솔잎 추출물을 이용한 구운 계란 제조방법
KR20160101424A (ko) * 2015-02-17 2016-08-25 용창덕 숙성란의 제조방법

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2567293B2 (ja) * 1990-07-10 1996-12-25 株式会社石野製作所 熟成卵の製造方法及びその装置
JPH11113536A (ja) * 1997-10-13 1999-04-27 Seiji Toyama 殻付き加工卵及びその製造方法
KR20050054392A (ko) * 2003-12-04 2005-06-10 주식회사 에그 바이오택 항-헬리코박터 피로리 특수면역단백질(ＩｇＹ)을 함유한계란의 훈연가공방법 및 상기 방법으로 제조한 훈연가공란
KR20110020568A (ko) * 2009-08-24 2011-03-03 유영근 난황, 난백을 교반·숙성시킨 가공란의 제조방법 및 그 제조장치
KR101360578B1 (ko) * 2013-08-30 2014-03-11 주식회사 메디섬 금강송(춘양목) 소나무와 솔잎 추출물을 이용한 구운 계란 제조방법
KR20160101424A (ko) * 2015-02-17 2016-08-25 용창덕 숙성란의 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10806155B2 (en) 2016-09-09 2020-10-20 Kossies Innovations Pty Ltd Egg flavouring process

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