Title:
METHOD OF SEASONING AND SOFTLY BOILING EGG
Document Type and Number:
WIPO Patent Application WO/2012/053761
Kind Code:
A2
Abstract:
The present invention relates to a method of seasoning and softly boiling an egg. According to the present invention, a seasoning liquid is quickly and evenly absorbed into an egg without removing an eggshell so as to decrease cooking time, and the original shape of an eggshell is maintained so as to facilitate distribution and storage of eggs. Furthermore, since an egg is pre-seasoned with a seasoning liquid, an additional seasoning process is unnecessary. Moreover, since an egg is moist and soft in a soft-boiled state, the egg is good to eat and is digested easily. More particularly, the present invention relates to a method of seasoning and softly boiling an egg, which includes: a first step (S1) in which a raw egg is immersed into water and is heated to softly boil the egg; a second step (S2) in which the soft-boiled egg is immersed into a seasoning liquid having a temperature ranging from 5°C to 7°C to introduce the seasoning liquid into the air cell of the soft-boiled egg; and a third step (S3) in which the soft-boiled egg is dried at a low- temperature of 10°C or lower in a low temperature drying chamber such that the seasoning liquid is absorbed into the yellow (yolk) of the soft-boiled egg.
Inventors:
HAN JAE DONG (KR)
Application Number:
PCT/KR2011/007495
Publication Date:
April 26, 2012
Filing Date:
October 10, 2011
Export Citation:
Assignee:
ECOHOYU CO LTD (KR)
HAN JAE DONG (KR)
HAN JAE DONG (KR)
International Classes:
A23L15/00; A23L3/42
Foreign References:
| KR20000030104A | 2000-06-05 | |||
| JPH0634688B2 | 1994-05-11 | |||
| JPH08222A | 1996-01-09 | |||
| KR20040077138A | 2004-09-04 |
Attorney, Agent or Firm:
KIM, JOONG-HYO (KR)
김중효 (KR)
김중효 (KR)
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Claims: