WO2019200414A1 - Procédé et dispositif de cuisson d'oeufs - Google Patents

Procédé et dispositif de cuisson d'oeufs Download PDF

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Publication number
WO2019200414A1
WO2019200414A1 PCT/AT2019/000010 AT2019000010W WO2019200414A1 WO 2019200414 A1 WO2019200414 A1 WO 2019200414A1 AT 2019000010 W AT2019000010 W AT 2019000010W WO 2019200414 A1 WO2019200414 A1 WO 2019200414A1
Authority
WO
WIPO (PCT)
Prior art keywords
temperature
container
water bath
eggs
lid
Prior art date
Application number
PCT/AT2019/000010
Other languages
German (de)
English (en)
Inventor
Bernhard PALASCHKE
Original Assignee
Palaschke Bernhard
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 Palaschke Bernhard filed Critical Palaschke Bernhard
Publication of WO2019200414A1 publication Critical patent/WO2019200414A1/fr

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
    • 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

Definitions

  • 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.
  • 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
  • the egg whites are ideally solid and the yolks have a consistency between "liquid” and “crumbly hard” or “very hard”.
  • 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.
  • 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.
  • 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.
  • a predetermined program programmable control or temperature control
  • 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
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the device By pressing the lid of the device, the device opens via a preloaded spring, which in particular loads the receptacle for the eggs.
  • 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.
  • Openings are provided.
  • a display or a timer may light up and indicate the remaining time of cooking the eggs.
  • 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
  • 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.
  • a defined steam outlet may be provided from the device in the container.
  • eggs of size S up to 53 grams, 41.11 mm
  • Diameter Diameter
  • size M 53 to 63 grams, 41.11 to 43.55 mm diameter
  • size L 63 to 73 grams, 43.55 to 45.74 mm diameter
  • eggs When eggs are removed from the refrigerator, they have a starting temperature of, for example, 4 ° C.
  • eggs stored at room temperature they have a starting temperature of, for example, 22 ° C.
  • Plateau phase heating the egg in the water bath having a temperature below the coagulation temperature of egg yolk
  • 12 to 15 minutes especially 13 minutes
  • Egg white (egg white) has an average weight of 58% of a coagulated egg.
  • 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.
  • the device according to the invention can be assigned cooling devices which control the water bath in the container of the
  • 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.
  • Fig. 1 shows schematically a device according to the invention in
  • FIG. 3 shows a device according to the invention in a view obliquely from below
  • Fig. 5 shows a device according to the invention in
  • Fig. 7 shows a device according to the invention in section.
  • 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
  • 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.
  • a cable 13 leads away from the power supply.
  • Cooling devices provided in the form of Peltier elements.
  • 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.
  • a receptacle 19 is received, in which a plurality of trough-like depressions 23, in the shown Embodiment five trough-like recesses 23,
  • 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.
  • 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.
  • brackets 25 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.
  • 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)
  • a closure 35 is provided which is formed for example as a magnetic closure, including magnets and counter magnets or ferromagnetic
  • 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.
  • an opening 37 may be provided which a
  • 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 may still be followed by a warming step of eggs 4.
  • Device 1 which has a container 3 and a lid 1 associated with the container 7, wherein all
  • 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

Landscapes

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

Abstract

Un procédé de cuisson d'œufs permettant d'obtenir des œufs (4) d'œufs Onsen. Le procédé comprend les étapes suivantes : chauffer les œufs (4) dans un bain-marie (5) à une température inférieure à la température de coagulation du jaune d'œuf, augmenter encore la température du bain-marie (5) à la température de coagulation du blanc d'œuf et abaisser la température du bain-marie (5) après avoir maintenu la température de coagulation du blanc d'œuf à une température inférieure à la température de coagulation du jaune d'œuf. Ces étapes peuvent être suivies d'une autre étape de maintien au chaud des œufs (4). Pour mettre en œuvre le procédé de l'invention, il est prévu un dispositif (1) qui comporte un récipient (3) et un couvercle (7) associé au récipient (1). Tous les composants électriques, tels que le chauffage, la commande, le capteur de température, etc., sont prévus dans le couvercle (7). Lors de la mise en place du couvercle (7), un logement (19), destiné aux œufs à cuire (4), est plongé conjointement avec les œufs (4) dans le bain-marie (5) disposé dans le récipient (3) en s'opposant à la force d'un ressort (27) et le procédé de cuisson des œufs (4) est démarré automatiquement ou par actionnement d'un commutateur.
PCT/AT2019/000010 2018-04-20 2019-04-09 Procédé et dispositif de cuisson d'oeufs WO2019200414A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATA112/2018 2018-04-20
ATA112/2018A AT520298B1 (de) 2018-04-20 2018-04-20 Verfahren und Vorrichtung zum Garen von Eiern

Publications (1)

Publication Number Publication Date
WO2019200414A1 true WO2019200414A1 (fr) 2019-10-24

Family

ID=65686186

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT2019/000010 WO2019200414A1 (fr) 2018-04-20 2019-04-09 Procédé et dispositif de cuisson d'oeufs

Country Status (2)

Country Link
AT (1) AT520298B1 (fr)
WO (1) WO2019200414A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT525108B1 (de) * 2021-05-18 2023-05-15 Palaschke Bernhard Vorrichtung zum Garen von Eiern

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1006393A3 (nl) * 1992-11-18 1994-08-09 Pivot Nv Werkwijze en inrichting voor het behandelen van eieren.
DE19729878A1 (de) * 1996-07-15 1998-01-22 Otto Koch Verfahren zur Zubereitung von Hühnereiern und Vorrichtung zur Durchführung des Verfahrens
JP2005296368A (ja) * 2004-04-13 2005-10-27 Tiger Vacuum Bottle Co Ltd 電気炊飯器
DE102005025046A1 (de) * 2005-05-30 2006-12-07 Sörensen, Björn Eierkocher
DE102005032361A1 (de) 2005-07-08 2007-01-11 Paul-Jean Munch Betätigungsvorrichtung für ein Türblatt einer Duschkabine

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3123881A1 (de) * 1981-06-16 1982-12-30 Fumiyoshi Osaka Nakamura Verfahren zur zubereitung von eiern sowie vorrichtung zur durchfuehrung des verfahrens
JPH0370523A (ja) * 1989-08-11 1991-03-26 Toshiba Heating Appliances Co 温泉卵調製器
JPH04200416A (ja) * 1990-06-07 1992-07-21 Takahashi Setsuko 冷却水付電気ゆで卵器
DE102005032362A1 (de) * 2005-07-08 2007-01-11 Johannes Degenkolb Eierkocher
CN106691186A (zh) * 2017-01-06 2017-05-24 四川长虹电器股份有限公司 温泉蛋煮蛋器及其制备温泉蛋的方法
CN107007146B (zh) * 2017-06-07 2019-05-07 四川长虹电器股份有限公司 五段式加热控制方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1006393A3 (nl) * 1992-11-18 1994-08-09 Pivot Nv Werkwijze en inrichting voor het behandelen van eieren.
DE19729878A1 (de) * 1996-07-15 1998-01-22 Otto Koch Verfahren zur Zubereitung von Hühnereiern und Vorrichtung zur Durchführung des Verfahrens
JP2005296368A (ja) * 2004-04-13 2005-10-27 Tiger Vacuum Bottle Co Ltd 電気炊飯器
DE102005025046A1 (de) * 2005-05-30 2006-12-07 Sörensen, Björn Eierkocher
DE102005032361A1 (de) 2005-07-08 2007-01-11 Paul-Jean Munch Betätigungsvorrichtung für ein Türblatt einer Duschkabine

Also Published As

Publication number Publication date
AT520298B1 (de) 2019-03-15
AT520298A4 (de) 2019-03-15

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