WO2019200414A1

WO2019200414A1 - Method and device for cooking eggs

Info

Publication number: WO2019200414A1
Application number: PCT/AT2019/000010
Authority: WO
Inventors: Bernhard PALASCHKE
Original assignee: Palaschke Bernhard
Priority date: 2018-04-20
Filing date: 2019-04-09
Publication date: 2019-10-24
Also published as: AT520298B1; AT520298A4

Abstract

The invention relates to a method for cooking eggs in order to obtain onsen eggs (4). The method comprises a step of heating the eggs (4) in a water bath (5) to a temperature below the coagulation temperature of egg yolk, then increasing the temperature of the water bath (5) to the coagulation temperature of protein and lowering the temperature of the water bath (5), after maintaining the coagulation temperature of protein, to a temperature below the coagulation temperature of egg yolk. The next step is maintaining the eggs (4) at this temperature. In order to carry out the claimed method, a device (1) which has a container (3) and a lid (7) associated with the container (1) is provided, all electrical components such as heating, control, temperature sensors, etc. being provided in the lid (7). When placing the lid (7), a receptacle (19) for the eggs (4) which are to be cooked is moved together with the eggs (4) against the force of a spring (27) in the container full of water (5) arranged in the container (3), and the method for cooking the eggs (4) is started by actuating a switch or automatically.

Description

Method and device for cooking eggs

The invention relates to a method for cooking at least one egg in a water bath.

The invention also relates to a device with which the method according to the invention for cooking eggs can be carried out.

Normal egg cooker evaporates boiling water and the cooking point is determined by the amount of added water and the number of eggs in the egg cooker. The size of the eggs, the temperature and the amount of water to be evaporated are crucial parameters for cooking eggs.

It is also known to cook eggs directly in a pot, with crucial criteria being the size of the eggs and the cooking time.

The problem with cooking eggs is to achieve an egg with the desired degree of hardness, the different coagulation temperatures of protein on the one hand and egg yolk

on the other hand are to be considered.

In conventional egg-cooking processes, the egg whites are ideally solid and the yolks have a consistency between "liquid" and "crumbly hard" or "very hard".

From DE 10 2005 032 361 Al a method and a device for cooking eggs is known. In the known method, a heated gaseous medium, water, steam or air is used to achieve the desired degree of hardness of the eggs.

In DE 10 2005 032 361 Al it is proposed, exclusively by selecting the temperature of the gaseous medium the

desired degree of hardness, wherein the gaseous medium is to be applied for at least a predetermined minimum time. According to the known method, the degree of hardness regardless of the duration of the cooking time or cooking time, the size of the eggs and the amount of water to be decoupled. In this case, according to DE 10 2005 032 361 Al several operating modes can be applied. In a first mode for soft boiled eggs, a first temperature of 62 to 65 ° C should be applied for at least 5 minutes. In a second mode for hard-boiled eggs, a temperature of 68 to 100 ° C should be applied for at least 15 minutes. It is proposed in DE 10 2005 032 361 Al also a third mode to be obtained with the medium-hard eggs, with a temperature of 66 to 88 ° C for at least 10 minutes to be applied.

Problematic in the known from DE 10 2005 032 361 Al

The process is that a gaseous medium is used which makes the exact control of the cooking process difficult, since a gaseous medium, because of its inherent small size

specific heat hard to the desired temperature

is set, and this temperature is not easy to hold. In addition, in DE 10 2005 032 361 Al the

actual exposure time of the proposed there gaseous medium (water vapor or air) left open, so that there proposed method for cooking / cooking eggs can not be readily implemented.

The invention has for its object to provide a method and an apparatus of the type mentioned, which are cooked according to a predetermined program (programmable control or temperature control) eggs at low temperature so that the protein coagulates and the egg yolk a soft, waxy consistency experiences.

This object is achieved according to the invention with a method having the features of claim 1.

This object is, as far as the device according to the invention is concerned, solved with a device having the features of the device directed to the claim 10.

Preferred and advantageous embodiments of

inventive method and the invention

Device are subject of the dependent claims.

Unlike known methods, eggs with the

process according to the invention not cooked as usual, but cooked by means of special temperature profiles.

Unlike the method known from DE 10 2005 032 361 Al, the eggs in the inventive method in a

Water bath in which they are preferably completely submerged, cooked, with different temperatures are used in the course of the process according to the invention.

An advantage of the method according to the invention is further that, regardless of the size of the eggs, eggs with the

desired degree of hardness of the egg yolk are obtained.

In the method according to the invention, the following

Steps to be applied:

Eggs, whether taken from a refrigerator or stored at room temperature, are heated in a water bath and placed at "plateau temperature" below the

Coagulation temperature of egg yolk is warmed for a while, so that the eggs at the beginning of the method for cooking eggs according to the invention always have the desired and exactly the same starting temperature. In this case, the "plateau temperature" at a temperature between 40 and 50 ° C, and in particular at 45 ° C, lie.

In a next step, the temperature of the water bath from the "plateau temperature" to a temperature between 70 and 80 ° C, in particular to 74 ° C, increased to the protein for

To bring about clotting.

In the method according to the invention, this denaturing of the protein is carried out in particular for a time, namely preferably 10 to 15 minutes, in particular 13 minutes. This prevents the egg yolk from completely stagnating, becoming hard.

Subsequently, it is lowered to a temperature between 60 and 70 ° C, in particular to 64 ° C, in order to achieve further cooking up to the desired consistency of the yolk. After this step, the temperature for keeping the egg warm is further lowered, e.g. to a temperature between 55 and 60 ° C, whereby it is achieved that the consistency of the egg is no longer changed, but is maintained.

In a preferred embodiment, the

The device according to the invention as essential components a water tank, an example made of silicone receptacle for eggs and a lid, in particular the operation / display, a heating element, a temperature sensor, a counterpart ("holder") for receiving eggs and a control board for Temperature control can be integrated.

In a preferred embodiment, the

Device according to the invention outlined below

Handling:

By pressing the lid of the device, the device opens via a preloaded spring, which in particular loads the receptacle for the eggs.

On top of that, eggs can be placed on the eggs. Subsequently, the lid is pressed down against the spring force.

In the area of the lid there is provided a holder for eggs, which fixes eggs without exerting pressure on the eggs, since the receptacle for eggs is pressed down by pressing down the lid against the force of the spring.

When moving the eggs upside down, water may flow through the intake if there are small ones in the intake

Openings are provided.

Once the lid has taken the lower end position relative to the container is - preferably automatically - the

Cooking process according to the invention started.

On the lid, a display or a timer may light up and indicate the remaining time of cooking the eggs.

In the device according to the invention, it is not necessary that an alarm sounds when the eggs are cooked, since overcooking is excluded in the method according to the invention.

The advantages of the method and the

Device according to the invention are the following depending on the embodiment: overcooking the eggs is not possible

an automatic temperature control of the cooking process including a Warmhaltefunkti on is given, the inventive method results in eggs with

Room temperature or refrigerator temperature as

Starting temperature always the same result,

it is possible to select the mealtime c

Salmonella is successfully killed by the defined minimum cooking time at a temperature above 60 ° C,

The water tank and the receptacle for eggs can be cleaned, for example, in the dishwasher, as in this parts no electronics or other

contain moisture-sensitive components,

- Engineering and electronics on the one hand and water tanks on the other

on the other hand are separated from each other.

An advantage of the device according to the invention is that the device for heating, temperature sensor, electronics, display, etc. is integrated in the lid of the device according to the invention, so that the container provided in the device according to the invention serves mainly to create a cooking chamber.

It is also an advantage of the method according to the invention that the eggs are cooked in a water bath instead of - as known from DE 10 2005 032 361 A1 - in steam.

In one embodiment, there is the possibility that a gap remains between the upper edge of the container and the lid in the operating state, due to the water vapor formed

can escape. Alternatively it can be provided that the lid is fixed by means of a closure, for example by means of a magnetic closure at the upper edge of the lid. This embodiment makes it possible to turn on the device according to the invention without a mechanical switch, but with the help of a reed contact or a capacitive switch. In this embodiment form, a defined steam outlet may be provided from the device in the container.

In the method according to the invention, the parameters mentioned below by way of example may be used and the procedure given in the following examples: Starting point for the inventive method are

For example, eggs of size S (up to 53 grams, 41.11 mm

Diameter), size M (53 to 63 grams, 41.11 to 43.55 mm diameter) and size L (63 to 73 grams, 43.55 to 45.74 mm diameter).

When eggs are removed from the refrigerator, they have a starting temperature of, for example, 4 ° C.

If eggs stored at room temperature are used, they have a starting temperature of, for example, 22 ° C.

The individual phases of the process according to the invention can be defined by way of example as follows:

Plateau phase (heating the egg in the water bath having a temperature below the coagulation temperature of egg yolk) for 12 to 15 minutes (especially 13 minutes) at a temperature of 45 ° C

Cooking at 74 ° C for a period of 12 to 14 minutes, for example 13 minutes, depending on the desired consistency of the yolks

Cool down to 64.5 ° C after cooking (for at least 10 minutes)

Keep warm at 55 ° C, where time is not critical, as below the coagulation temperature of egg white on the one hand and egg yolk on the other.

The following criteria are required for the clotting of protein

consider :

Egg white (egg white) has an average weight of 58% of a coagulated egg. In the literature, the egg white as a 10% aqueous solution with various globular Proteins described.

Egg white consists of three main components, the conalbumin, which already clots from a temperature of 61.5 ° C, the ovalbumin, which only becomes solid at 84.5 ° C, and the ovomucoid. Ovalbumin accounts for 54.0% of the total protein of the hen's egg and this promotes coagulation on heating. According to the invention, the denaturation of the protein preferably takes place at 74 ° C. for a period of, for example, 13 or 14 minutes, depending on the size S, M or L.

Egg yolk (yolk) is clotted at a temperature between 65 and 70 ° C.

Two examples of the process according to the invention are reproduced below:

Example 1:

Initial temperature egg: 4 ° C, size M

Plateau phase at 45 ° C for 12 minutes

Cooking at process temperature 74 ° C for 13 minutes

Cool down to 64.5 ° C after cooking (duration 12 minutes)

Egg is cooked from now on and can be at 55 ° C

be kept warm (time is not critical, as temperature below both coagulation temperatures)

Example 2:

Initial temperature egg: 22 ° C, size L

Plateau phase at 45 ° C for 12 minutes

Cooking at process temperature 74 ° C for 14 minutes

Cool down to 64.8 ° C after cooking (duration 17 minutes)

Egg is cooked from now on and can be at 55 ° C

be kept warm (time is not critical, since temperature below both coagulation temperatures)

In order to accelerate the cooling in the method according to the invention, when proceeding from step c) to step d), the device according to the invention can be assigned cooling devices which control the water bath in the container of the

Lowering device according to the invention to the temperature provided for step d). Such cooling devices can

For example, be Peltier elements that are associated with the lid of the device according to the invention and at in

In-use position lid are in operative connection with the water bath.

Further details and features of the invention will become apparent from the following description of exemplary embodiments with reference to the drawings. It shows:

Fig. 1 shows schematically a device according to the invention in

open state,

2 shows a device according to the invention in a view obliquely from above,

3 shows a device according to the invention in a view obliquely from below,

4 is an opened device according to the invention in an oblique view from above,

Fig. 5 shows a device according to the invention in

exploded state in oblique view from above,

Fig. 6 equipped with eggs, inventive device and

Fig. 7 shows a device according to the invention in section.

In the basic construction shown in FIG. 1, a device 1 according to the invention comprises a container 3, in which a water bath 5 is accommodated, wherein in the container 3 a receptacle 19 is provided for an egg 4. The device 1 according to the invention further comprises a lid 7 with a projection 9 which protrudes into the container 3 when the lid 7 is placed on the container and presses the holder 19 downwards against the force of the spring 27 so that the egg 4 is completely immersed in the water bath 5 submerged.

Figs. 2 and 3 show that when the lid is closed in a preferred embodiment between the upper edge of

Container 3 and the lid 7, a gap 29 is present.

On the side facing away from the container 3 side of the lid 7 control and display elements 11 are provided, wherein the

Display elements 11, for example, the temperature and the time remaining for cooking eggs can display. The control element can also be used to set the size of the egg to be cooked in order to adapt the method to the size of the egg.

Of the cover 7, in which elements are provided for the control and operation of the device 1 according to the invention, a cable 13 leads away from the power supply.

In particular, in the neck 9 of the lid 7 a

Temperature sensor, a heater and if necessary

Cooling devices provided in the form of Peltier elements.

In the bottom of the container 3, an emptying opening 15 is provided, which is associated with a closure element (not shown), which can be opened by operating an actuating element 17, so that the water of the water bath 5 from the

Container 3 can be emptied.

In the container 3, a receptacle 19 is received, in which a plurality of trough-like depressions 23, in the shown Embodiment five trough-like recesses 23,

are provided. In addition, 19 openings 21 are provided in the receptacle through which the water of the water bath 5 can occur when the receptacle 19 is pressed when placing the lid 7 on the container 3 through the neck 9 against the force of the spring 27 down so that the Eggs 4, which sit on the receptacle, are completely immersed in the water bath 5.

In the embodiment shown, it is provided that the free end of the projection 9 is formed as a polygonal end 33, which engages in an opening which is formed as a polygonal recess 31 in the projection 9.

On the side facing the container 3 of the lid 7 brackets 25 may be provided for eggs 4, which hold them in the right position for cooking and prevent the eggs 4 fall over.

It is envisaged that the brackets 25 prevent the eggs 4 only on Ümkippen, but exert no pressure on the eggs 4 itself, since the receptacle 19 is indeed pressed from the neck 9 of the lid 7 against the force of the spring 27 down when the Cover 7 is placed on the container 3 and the device 1 in the operating position (Fig. 2, 3 and 7)

is located.

In the embodiment shown in section in Fig. 7 no gap 29 is provided between the lid 7 and the upper free edge of the container 3 and there is a closure 35 is provided which is formed for example as a magnetic closure, including magnets and counter magnets or ferromagnetic

Components are provided. This embodiment makes it possible to automatically turn on the device 1 by, for example, a switch in the form of a reed contact or in Form of kapa zitativen switch is provided.

If, as shown in Fig. 7, the lid 7 is seated tightly on the free edge of the container 3, in the wall of the container 3, an opening 37 may be provided which a

Pressure equalization by inlet / outlet of air and water vapor allowed.

In summary, an embodiment of the invention can be described as follows:

A method for cooking eggs to obtain eggs 4 in the manner of onsen eggs comprises a step of heating the eggs 4 in a water bath 5 to a temperature below that

Coagulation temperature of egg yolk, further raising the temperature of the water bath 5 to the coagulation temperature of egg white and lowering the temperature of the water bath 5 after holding the

Clotting temperature of egg white to a temperature below the coagulation temperature of egg yolk. These steps may still be followed by a warming step of eggs 4.

For carrying out the method according to the invention is a

Device 1 is provided, which has a container 3 and a lid 1 associated with the container 7, wherein all

electrical components, such as heating, control, temperature sensor, etc. are provided in the lid 7. When placing the lid 7, a receptacle 19 is to be cooked eggs 4 together with the eggs 4 against the force of a spring 27 immersed in the arranged in the container 3 water bath 5 and the process for cooking the eggs 4 by pressing a switch or

automatically started.

Claims

Claims:

A process for cooking at least one egg (4) in a water bath (5) characterized by the steps of: a) heating the egg in the water bath (5) having a temperature below the coagulation temperature of egg yolk,

b) raising the temperature of the water bath (5) to the coagulation temperature of protein,

c) maintaining the temperature of step b),

d) lowering the temperature of the water bath (5) to a temperature below the coagulation temperature of egg yolk and e) maintaining the temperature of step d).

2. The method according to claim 1, characterized in that the water bath (5) in step a) has a temperature of 40 to 50 ° C, in particular 45 ° C, has.

3. The method according to claim 1 or 2, characterized in that the temperature of the water bath (5) in step b) to 70 to 80 ° C, in particular to 74 ° C, is increased.

4. The method according to any one of claims 1 to 3, characterized

characterized in that in step c) the temperature is maintained for 10 to 15 minutes, in particular 13 minutes.

5. The method according to any one of claims 1 to 4, characterized

characterized in that the temperature of the water bath (5) in step d) to 60 to 70 ° C, in particular to 64.8 ° C, is lowered.

6. The method according to claim 5, characterized in that the temperature by a water bath (5) associated cooling device, in particular one with at least one Peltier element equipped cooling device is actively lowered.

7. The method according to any one of claims 1 to 6, characterized

characterized in that the temperature of the water bath (5) is maintained in step e) until the egg yolk has assumed a soft, waxy consistency.

8. The method according to any one of claims 1 to 7, characterized

in that, following step e), the cooked egg (4) is removed or a step f) is taken as

Warming step of the egg is performed.

9. The method according to claim 8, characterized in that the water bath is maintained in step f) as a warming step at a temperature between 55 and 60 ° C.

10. Device (1) for carrying out the method according to one of claims 1 to 9, characterized by

a container (3) for the water bath (5),

- One in the container (3) arranged receptacle (19) for eggs

(4),

a lid (7) for the container (3),

a heating device for the water bath (5) arranged on the cover (7),

- One on the lid (7) arranged and the water bath

(5) associated temperature sensor and through

- One on the lid (7) arranged, the heater associated with time control.

11. The device according to claim 10, characterized in that the receptacle (19) for eggs (4) in the container (3) against the force of a spring (27) in the water bath (5) is lowered.

12. The apparatus of claim 10 or 11, characterized in that on the container (3) facing side of the lid (7) has a holder (25) for eggs (4) is arranged.

13. The apparatus according to claim 12, characterized in that in the receptacle (19 and in the holder (25) trough-like depressions (23) for eggs (4) are provided.

14. Device according to one of claims 10 to 13, characterized in that the receptacle (19) and the holder (25) are plate-shaped and made of elastic plastic, in particular silicone.

15. Device according to one of claims 10 to 14, characterized in that in the container (3) arranged receptacle (19) for eggs (4) openings (21) are provided.

16. Device according to one of claims 10 to 15, characterized in that the heating device and the

Temperature sensor in a lid (7) in the container (3) projecting approach (9) are arranged.

17. The device according to claim 16, characterized in that the projection (9) on the container (3) attached lid (7), the receptacle (19) for eggs (4) and on the receptacle (19) arranged egg (4th ) keeps submerged in the water bath (5).

18. Device according to one of claims 10 to 17, characterized in that on the side facing away from the container (3) of the lid (7) operating and / or display elements (11) are provided.

19. Device according to one of claims 10 to 18, characterized in that in the bottom of the container (3) an emptying opening (15), which is associated with a closure member, is provided.

20. The device according to claim 19, characterized in that the closure member is associated with an actuating element (17) which is provided in a side wall of the container (3).

21. Device according to one of claims 10 to 20, characterized in that from the cover (7) emanating a cable (13) for supplying the heating device with electrical energy.

22. Device according to one of claims 10 to 21, characterized in that on the container (3) attached lid (7) between the container (3) facing the surface of the lid (7) and the edge of the container (3), which is associated with the cover (7), a gap (29) is present.

23. Device according to one of claims 10 to 22, characterized in that the device (1) is associated with a device for actively cooling the water bath (5), which preferably has at least one Peltier element.

24. Device according to one of claims 10 to 23, characterized in that between the lid (7) and the

Container (3) for the water bath (5), preferably provided with at least one magnet, closure (35) is provided.

25. The apparatus according to claim 24, characterized in that in the lid (7), a switch which responds to the closure (35) and the device (1) on and turns off, is provided.

26. The device according to claim 25, characterized in that the switch comprises a reed contact.

27. The device according to one of claims 10 to 24, characterized in that in the lid (7), a capacitive switch, which turns on and off the device (1), is provided.

28. Device according to one of claims 10 to 27, characterized in that the container (3) for the water bath (5) has an opening (37) for pressure equalization, in particular the inlet and outlet of water vapor and / or air.

29. Device according to one of claims 18 to 28, characterized in that the operating element is set to adjust the size of the egg to be cooked.