RU2377933C2 - Preparation method of eggs "koko-dzen middle path or tired medusa" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, particularly it is intended for thermal treatment of eggs both at individual preparation and in the public catering. The method provides for thermal treatment of the eggs using a device having a reservoir formed by two split parts. The body of the reservoir holds electric heating element made as a net enveloping the reservoir. The thermal treatment is performed by heating to 70-80°C and keeping the temperature for as long as five minutes minimum.

EFFECT: invention provides for preparing eggs whose whites and yolk are a homogeneous jellylike mass.

2 cl, 3 dwg

Description

The invention relates to the food industry, in particular, is intended for heat treatment of eggs both in individual preparation and in the field of catering.

Eggs are widely used as a food product. The biological and energy value of a bird egg or reptile is known. However, a large number of people due to psychoemotional and organoleptic factors can not eat raw eggs. In addition, when you use raw eggs, you can become infected with various microorganisms that contaminate the eggs, in particular salmonella.

Known methods for the preparation of eggs by cooking them in water (for example, RF patent 1789189, IPC A47J 29/00, publ. 23.01.93. Bull. No. 3). However, an egg boiled in boiling water, due to the strong coagulation of protein and yolk, becomes difficult for digestion. For example, the body consumes almost equal energy received from this egg for the absorption of hard-boiled eggs. In addition, during cooking, egg proteins usually lose their functional properties.

The objective of the invention is to obtain from an egg an easily digestible product with a jelly-like protein and yolk of a given consistency, preserving nutritional and healing properties in many respects, pleasant to eat with simultaneous pasteurization of the egg contents in its entire volume.

The problem is solved in that the egg is heated to a temperature of 50 ... 80 ° C and kept at this temperature for at least 5 minutes. The upper time limit is limited only by considerations of energy saving, because in the conditions of a practical verification of the method, for example, the egg was kept at a temperature of 60 ° C all night (about 10 hours) and by breakfast in the morning we received the same pasteurized gelatinous protein-yolk product, which retained all the useful properties eggs and pleasant taste. The lower time limit is set to 5 minutes, since only after five minutes the coagulation process begins and, in principle, the initial gelation of the protein is already taking place.

The temperature at which the egg is held depends on the desired consistency of the resulting jelly-like product: thicker or more liquid. The duration of the egg processing depends on the cooking conditions: whether the egg was taken from the refrigerator or already has room temperature, whether the shell is washed or dirty, or the shell is completely absent, but in any case it is at least 5 minutes.

In conditions when the temperature of a standard chicken egg and the environment are close to room temperature, it is preferable to heat the egg to 65 ° C and maintain this temperature for 30-35 minutes. In this heat treatment mode, the protein coagulates into a gelatinous gel, and the yolk acquires a slightly viscous consistency, almost without losing its properties, the temperature in the center of the egg volume reaches 60-62 ° C, which corresponds to the pasteurization temperature. For a thicker consistency of the contents of the egg, the temperature is set at 70 ° C and the egg is aged 30-35 minutes. In this case, the temperature in the center of the egg reaches 64-65 ° C and the yolk acquires a soft consistency. At a temperature of 80 ° C, the protein still retains a gelatinous consistency, but at a higher temperature the protein already goes into a more dense state than the gel, which is close to the hard-boiled protein in the usual way.

To optimize the heat transfer process between the walls of the chamber and the surface of the eggshell, you can wrap the egg with a damp cloth. Or you can add water to the lower part of the chamber, the volume of which depends on the size of the gap between the surface of the egg and the wall of the lower part of the chamber.

Since an egg made in this way is something between raw and cooked to the previously known culinary conditions: soft-boiled, in a “bag” or hard-boiled, and is a single jelly-like mass with a consistency not achieved by any of the author’s known methods for preparing eggs, the author wants to give the new method he developed the name “Coco-Zen Middle Way or Tired Jellyfish”.

The claimed method can be carried out using a device that is a closed chamber containing means of access to its internal space and equipped with means for heating it and means for maintaining the temperature at a predetermined level. An egg can be placed in such a chamber both with or without shell: for example, by driving one or more eggs into it: chicken, or quail, or crocodile, or ostrich.

The mentioned means of access inside the camera can be represented as a removable upper part of the camera or the upper part of the camera can be mounted on a pair of hinges, in which case the hinge simultaneously performs the function of an electrical conductor on the upper part of the camera to provide access to the inside of this camera. A means of maintaining a constantly set temperature can be a standard thermostat.

An example of a device for implementing the inventive method is illustrated by the attached drawings, where in Fig.1 is a General view of the device with a partial vertical section, Fig.2 is an isometric view of the upper removable part of the device; figure 3 - node I in figure 1.

The device comprises a chamber 1, made in an oval shape to withstand the optimal gap between the shell of the egg (if the egg is cooked in the shell) and the inner surface of the chamber 1 and mounted on a base stand 2. The upper part of the chamber 1 is removable. The housing of the chamber 1 is made of aluminum nitride: an electrically insulating and heat-conducting material. In the housing of the upper removable part of the chamber 1 there is an electric heating element (TEN) 3 in the form of a mesh penetrating the upper part of the chamber 1 over its entire surface for uniform and simultaneous heating. The mesh is better to create from spirals, as shown in Figure 1. A similar heating element 4 is located in the lower part of the chamber 1. Along the perimeter of the cut of the upper part of the chamber 1 there are two metal pins 5, electrically connected to the heating element 3 and used to electrically connect the latter with the heating element 4 through recesses (not shown) around the perimeter of the lower cut chambers into which the pins enter 5. The heating element 4 is connected to a power source (not shown) through an electronic temperature controller integrated in the base stand 2, the sensor of which (ter mopar) 6 mounted in the lower part of the chamber. The temperature controller allows you to smoothly adjust the temperature. In order not to follow the heating time of camera 1 yourself or order a product from evening to morning, the device can be equipped with a standard timer-programmer. To ensure safety, the device can be equipped with a standard voltage converter from 220 V to 12 V (not shown). The timer and the voltage converter are hidden in the stand 2. To ensure the tightness of the connection of the upper and lower parts of the chamber 1, the surfaces of their connections contain an annular groove 7 (lower part) and an annular protrusion 8 (upper part), mating with the groove 7.

The device operates as follows. The upper part of the chamber 1 is removed. The egg is placed in the lower part of the chamber 1 and the upper part of the chamber 1 is put in place. In this case, the annular protrusion 8 enters the annular groove 7, ensuring the tightness of the junction of the parts of the chamber 1, and the pins 5 in the corresponding sockets on the bottom parts of the chamber, providing electrical connection of heaters 3 and 4 into a single electrical circuit. Set the timer for a predetermined time, for example 35 minutes, and turn on the power supply. When the desired temperature is reached, for example, at 60 ° C, the latter is automatically supported by a standard temperature controller. During this time, at the indicated temperature, the protein becomes jelly-like, and the yolk acquires a semi-liquid consistency. In practice, measurements showed that at a given temperature of 65 ° C after 30 minutes, the temperature in the center of the egg reaches 60 ° C, and after 35 minutes - 62 ° C; at a given temperature of 70 ° C, after 15 minutes in the center of the egg, the temperature reaches 58 ° C, after 20 minutes - 61 ° C, after 25 minutes - 62 ° C, and after 30 minutes - 65 ° C. In this case, salmonella and E. coli die. These indicators serve as the basis for choosing one or another temperature and time regime. After a predetermined time, the timer turns off the power, the upper part of the chamber 1 is removed and the finished egg is taken with the desired taste and dietary characteristics. Moreover, if the egg was cooked at a temperature of 60 ... 62 ° C, then the protein is jelly, and the yolk does not change its properties; if the egg was cooked at a temperature of 63 ... 65 ° C, then the protein also represents jelly, and the yolk has a viscous consistency.

The egg can be served immediately after cooking, since the temperature of the product is most comfortable for eating and does not require cooling.

The egg does not have to be laid in the inshell chamber 1. You can break the desired number of eggs, for example, when preparing a portion of six quail eggs, pour them into chamber 1, close the last one, set the required temperature and set the time mode depending on the volume of the protein-yolk mass. For example: 70 ° C for 30 minutes. At the end of the process, a jelly-like protein-yolk mass is obtained that does not differ from that prepared in the shell, namely, a single jelly-like protein mass in which semi-liquid yolks are distributed in places.

The author would like to note that this particular embodiment of the device is provided solely for the purpose of explaining the essence of the invention, that various variants of its embodiment are possible. For example, to provide access to the camera 1, the upper and lower parts of the camera can be connected by a pair of hinges, in which case the hinge simultaneously performs the function of an electrical conductor connecting the lower and upper parts of the camera.

The housing of the chamber 1 can be made of heat-resistant plastic, ceramics, porcelain and covered with heat-insulating material, for example, foam plastic, polyurethane, wood, cork.

The stand 2 can be made removable by providing an electrical connection through the connector at the bottom of the camera. This is necessary for the sanitization of the chamber, the quick change of the chamber in case it is out of order or if it is equipped with a thermostat (bimetallic) with a fixed shut-off temperature of 60-65-70-75-80 ° C, operating on the principle of linear expansion materials (metals) that the device can be equipped with instead of an electronic thermostat. In addition, it becomes possible to serve the camera with the finished product on the table on an additional service stand.

Instead of an electronic temperature regulator, a standard thermal switch can be used that works on the principle of linear expansion (of materials) of metals.

Heating can be carried out by sources of heat other than heating elements. For example, the flame of a gas burner.

And so on…

However, all these modifications lie within the scope of the rights of the author outlined by the claims.

Claims (2)

1. The method of preparation of eggs, the protein and yolk of which is a uniform jelly-like mass, characterized in that it provides for the thermal processing of eggs using a device containing a container formed by two detachable parts, and electric heating elements built into the container body, made in in the form of a grid covering the container, the heat treatment is carried out by heating to a temperature of 70-80 ° C and keeping at this temperature for at least five minutes. 2. The method according to claim 1, characterized in that the exposure time is preferably 30-35 minutes

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