Search

KR-20260067389-A - EGG ROASTING METHOD AND EGG ROASTING APPARATUS

KR20260067389AKR 20260067389 AKR20260067389 AKR 20260067389AKR-20260067389-A

Abstract

The present invention relates to a method for roasting eggs and an egg roasting apparatus that can provide a roasted egg with excellent flavor and enhanced palatability by reducing off-flavor and achieving a chewy texture due to the influence of far-infrared rays emitted from illite, and furthermore, has a structure for a component to realize a uniform texture and taste while having excellent maintenance. According to the present invention, a method for roasting eggs and an egg roasting apparatus for implementing the same are provided, characterized by comprising: a raw egg aging step of aging a raw egg in an environment where far-infrared rays are generated and under predetermined aging conditions; and a roasting step of roasting the aged raw egg in an environment where far-infrared rays are generated and under predetermined roasting conditions.

Inventors

  • 김종혁
  • 조형진
  • 한광재

Assignees

  • 김종혁
  • 조형진
  • 한광재

Dates

Publication Date
20260513
Application Date
20241103

Claims (8)

  1. A raw egg aging step in which raw eggs are aged in an environment where far-infrared rays are generated and under predetermined aging conditions; and Characterized by including a roasting step in which the above-mentioned aged raw eggs are roasted in an environment where far-infrared rays are generated and under predetermined roasting conditions. How to grill eggs.
  2. In paragraph 1, The above raw egg aging step is Characterized by being aged at a temperature of 40 to 60°C for 1 to 10 hours in an environment where illite is provided. How to grill eggs.
  3. In paragraph 1 or 2, The above grilling step A maturation stabilization step for stabilizing maturation at a predetermined temperature and time in a far-infrared radiation generating environment; and Characterized by including a roasting completion step in which the eggs that have undergone the above-mentioned aging and stabilization step are roasted to complete the roasted eggs. How to grill eggs.
  4. In paragraph 3, The above aging and stabilization step is performed at 60 to 70°C for 30 minutes to 1 hour in an environment where illite is provided, and The above roasting completion step is characterized by being performed at 80 to 100℃ for 5 to 10 hours. How to grill eggs.
  5. A device body configured such that one side can be opened; A heater provided in the body of the above device; Mounting means provided within the body of the above device; An egg placement tray member mounted on the above-mentioned mounting means and configured to allow an egg to be placed thereon; An illite receiving tray member mounted on the mounting means and alternately positioned with the egg mounting tray member mounted on the mounting means, and equipped with illite; and Characterized by including a control unit provided in the above device body and configured to control the operation of the device. Egg roasting device.
  6. In paragraph 5, The above device body is configured with a front door that can be opened, and The heater is provided on at least one of the side and bottom of the device body, and The above mounting means is characterized by comprising a housing-type body open at the front and rear, and "L"-shaped mounting protrusions formed on opposing side walls of the body. Egg roasting device.
  7. In paragraph 5 or 6, The egg-seating tray member has a plurality of seating portions formed with holes having a diameter smaller than the diameter of the egg, and is formed as a mesh body in the form of a plate or an open-topped housing at both ends that are mounted on the mounting means. The above illite receiving tray member is formed as a plate-shaped or top-open housing-shaped mesh body comprising a top-open housing-shaped or top-open housing-shaped body part, and a mounting part extending outward from the top of the body part and mounted on the mounting means. The illite contained in the illite receiving tray member is characterized by being formed in a ball shape or a plate shape. Egg roasting device.
  8. In paragraph 5, It further includes an internal air discharge means configured to deodorize the internal air of the device body and discharge it to the outside, and The above control unit is characterized by including an on/off switch unit for turning the power of the device on/off, a heating control unit for controlling the operation of the heater, an air discharge control unit for controlling the operation of the internal air discharge means, and a display unit for displaying the control status to the outside. Egg roasting device.

Description

Egg Roasting Method and Egg Roasting Apparatus The present invention relates to a method for roasting eggs and an egg roasting device, and more specifically, to a method for roasting eggs and an egg roasting device that can provide a roasted egg with excellent flavor and improved palatability by reducing off-flavor and chewy texture due to the influence of far-infrared rays emitted from illite, and furthermore, has a structure for a component to realize a uniform texture and taste while having excellent maintenance. Generally, eggs consist of a yolk and an egg white and are known to contain large, even amounts of protein, carbohydrates, fats, and vitamins; among these eggs, there are chicken eggs and quail eggs that can be mass-produced for consumption. Raw eggs contain a large amount of moisture, and when moisture is sufficient, conditions are created for various microorganisms to multiply, reducing shelf life and causing frequent spoilage. Therefore, fresh eggs present the challenge of maintaining freshness by paying special attention to their shelf life and preservation. As such, although eggs are difficult to preserve, they are widely consumed due to the advantage of being a sufficient source of nutrients that can be supplied in large quantities at a low cost. Due to the aforementioned difficulties in preservation, eggs have been consumed after being cooked or processed into boiled or fried forms, but this also has extremely poor preservation properties. Various proposals have been devised in the past to improve the aforementioned problems. Korean Patent Publication No. 10-0068181 relates to a method for processing orchids that can be preserved for a long period of time. It describes a method in which orchids are completely immersed in a solution mixed and diluted with 2-3% by weight magnesium carbonate, 3-4% by weight sodium carbonate, and 1.5-2.5% by weight sodium chloride in water, treated for at least 18 days at a relatively low temperature of 23-28°C, and then dried with steam at 35-42°C, thereby enabling preservation for about 3 months at room temperature. However, there is a problem in that it is difficult to commercialize the product due to reduced productivity caused by a decrease in drying efficiency and the long duration of the immersion period. In addition, although there is a method of placing eggs on a heated stone and baking them, as described in Korean Registered Patent Publication No. 10-0166422, the high temperature causes damage to the eggshell surface and makes it difficult to cook the entire egg evenly, resulting in extremely low productivity and significant difficulties in mass distribution. Furthermore, Korean Patent Publication No. 10-1998-0043797 describes a method of steaming eggs by immersing them in red clay and medicinal herbs for a certain period of time; while this method utilizes the effects of the herbs during cooking, its preservation properties are just as severely poor. Figure 1 is a flowchart schematically illustrating the egg roasting process according to the present invention. FIG. 2 is a configuration diagram showing the internal configuration of an egg roasting device according to the present invention. FIG. 3 is a block diagram showing the configuration of a control unit included in an egg roasting device according to the present invention. Further objects, features, and advantages of the present invention can be more clearly understood from the following detailed description and the accompanying drawings. Before providing a detailed description of the present invention, it should be understood that the present invention is capable of various modifications and may have various embodiments, and that the examples described below and illustrated in the drawings are not intended to limit the present invention to specific embodiments, but rather include all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. On the other hand, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. The terms used in this specification are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, part