WO2014053902A1 - Procédé et dispositif permettant de produire des œufs de formes diverses cuits en barres - Google Patents

Procédé et dispositif permettant de produire des œufs de formes diverses cuits en barres Download PDF

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Publication number
WO2014053902A1
WO2014053902A1 PCT/IB2013/002186 IB2013002186W WO2014053902A1 WO 2014053902 A1 WO2014053902 A1 WO 2014053902A1 IB 2013002186 W IB2013002186 W IB 2013002186W WO 2014053902 A1 WO2014053902 A1 WO 2014053902A1
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WO
WIPO (PCT)
Prior art keywords
eggs
yolk
egg
bars
cooked
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/IB2013/002186
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English (en)
Spanish (es)
Inventor
Carmona Garcia RAMIRO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2014053902A1 publication Critical patent/WO2014053902A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/10—Egg products with specific shapes or structures, e.g. rolled
    • 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
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • 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
    • A47J29/06—Grasping devices for eggs; Supporting devices for eggs during boiling

Definitions

  • the egg has always been part of the human diet, due to its rich nutritional load rich in energy (Kcal) proteins, fats, fatty acids, vitamins, potassium, magnesium, calcium, phosphorus, iron and sulfur, being one of the food of first necessity, preparing in different ways, preferring cooking by only boiling water and in most dishes the hard-boiled egg for being decorative especially for the yellow-white contrast, while remaining a nuisance in the preparation in hotels , restaurants, banquet houses and homes, due to the inconvenience of having to disinfect, cook, peel and then cut them in such a way that the slices are the same size with the yolk and the clear in their fair proportions in order to not affecting the nutritional properties of each one is very difficult to serve
  • Kcal energy
  • the objective of the present invention is to be able to produce eggs cooked in a bar, without adding any additional compound but only with the same ciara and yolk of a natural hub that, when chopped in length, these portions are identical in taste. , texture, composition and proportion in relation to the white and yolk of a central slice of a common egg, cooked.
  • Another objective is to have an egg cooked, chopped, pasteurized, in all types of food preparation where it is needed, avoiding having to disinfect, cook, peel and additionally waste part of it in some preparations for not containing the yolk ends .
  • Another no less important object of these eggs in bar is its easy that by its shape in bar and by comfortable packing allows its easy manipulation allowing to store the leftover egg.
  • Figure 01 shows a side view of the nonstick liquid spray airbrush
  • Figure 02 shows a perspective view of a bottom cap for yolk shapers
  • Figure 03 shows a perspective view from above of the yolk maker for square eggs
  • Figure 04 shows a perspective view from above of the egg yolk maker for round eggs
  • Figure 05 shows a perspective from above of the top cap for forming eggs
  • Figure 06 shows a schematic side view of a Pasteurizer
  • Figure 07 shows a perspective view from above of the needle plate
  • Figure 08 shows a perspective view from above and one of a side section of the pneumatic centering cap
  • Figure 09 shows a perspective view from above forming eggs cooked in square bars
  • Figure 10 shows a perspective view of an egg shaker cooked in round bars
  • Figure 11 shows a perspective view of an egg shaper cooked in triangular bars
  • Figure 12 shows a front view of a needle crossed yolk in stainless steel
  • Figure 13 shows a perspective view from a view of an egg slicer
  • FIG. 14 Shows a yolk former fed by the liquid yolk doser
  • Figure 15. Shows a perspective view from above of a yolk maker with a lower lid and a top lid.
  • Figure 16 Shows a perspective view from above of the square egg former fed by the egg white dosing machine.
  • Figure 17. Shows a perspective view from above of the centering pneumatic extractor cap by placing the yolks in a bar inside the square mold with the base plate with needles placed or stopped.
  • Figure 18. Shows a perspective view from above of the extraction of the square egg bars from the square mold by gravity
  • Figure 19 Shows a perspective view from above the introduction of the buds in bar, with the centering needles inside the square mold
  • Figure 20 Shows a perspective view from above of three egg bars; the square, round and triangular
  • Figure 21 Shows a perspective view from the front of the cutter with device for chopping up to several egg bars
  • Figure 22 Shows a schematic side view of the pasteurizer with the molds with lower lid and upper lid of round egg bar formers and round yolk bars
  • FIG. 23 Diagram of the eight steps of the multiform egg bar manufacturing process
  • This procedure consists of the following operations: a) Fill a kettle or pot of steel or aluminum with water, up to a height of 40 centimeters; place it in a heat source (grill, stove) and ignite until it boils, (as explained in section 2.1, literal g)
  • the yolks 15 thus held are introduced into each hole of each of the square tube molds 28 of the former 9 of Figure 9 and thus center while cooking
  • the procedure consists of the following operations:
  • top cover 5 (figure 05) on the set formed by the yolk maker for the round eggs 4 (figure # 04) and its corresponding lower cover for yolks 2 (figure # 2) and with screws 18 screw it pressing a 17-pack of cellophane and / or polypropylene - COOKING AND PASTEURIZATION OF THE YEMS FOR
  • This procedure is the same as described for the cooking and pasteurization of the yolks for square eggs 21 (see section 2.3)
  • the procedure consists of the following operations: a) Fill a kettle or pot of steel or aluminum with water, up to a height of 40 centimeters; place it in a heat source (grill or stove) and turn it on until it boils.
  • the procedure consists of the following activities: a) Place the pneumatic centering cap of yolks 8 (see Fig. 08) "pneumatic centering cap of yolks") on the set of cooked and pasteurized yolks (figure # 04, and described in numeral 2.6 literal e) actuate the switch or suiche and extract all the yolks by holding them (sucking them) b) Place the pneumatic cover, egg yolk centering 8 of Fig. 08, (which holds the cooked egg yolks), on the round egg former 10 (see figure 10 "Egg shaper cooked in round bars”) and activate the suiche which allows this pneumatic machine to hold cooked yolks by means of a vacuum.
  • Figure 1 shows the airbrush 1 loaded with the non-stick liquid, for example the vegetable oil with which the cavities 26 are impregnated, internal to the molds for the manufacture of yolks 3 and 4 as well as for the cavities of Figure 2 shows the lower cover 2 with its holes 14 which are also used for egg yolks 3 and 4 as well as polyformers 9, 10 and 11
  • the non-stick liquid for example the vegetable oil with which the cavities 26 are impregnated
  • Figure 3 shows the yolk maker, for square and round eggs with their round cavities 26 with the bottom lid 2
  • Figure 4 shows the yolk former for round and triangular eggs 4 with their round cavities 29; the difference between the former 3 and the 4 is that the former S to make the round egg yolks 15, its cavities 26 are larger in diameter
  • Figure 5 shows the top cover with holes 14 for screws 18, guide holes 34 and small breathing holes 33 for clearing machines 3 and 4
  • FIG 6 shows the Pasteurizer where the egg yolks 3 and 4 and the egg formers 9, 10 and 11 are introduced with their respective lower 2 or 7 and upper covers 5
  • Figure 07 shows the plate with needles 7 that center and serve of support to the yolks 15 in its lower part in the process of firing the egg white together with the pneumatic centering bar cover of yolks 8 in the upper part through its suction cups 27 while hardening the egg white 16
  • Figure 8 shows the pneumatic centering lid of yolks 8 which draws from the molds of yolks 3 and 4 transports and centers within the molds of yolk bar forming 15 eggs 9, 10 and 11 through their suction cups 27 by means of emptiness.
  • Figure 9 shows the egg shaker cooked in square bars 9 and its square cavities 28 with the bottom lid 2
  • Figure 10 shows egg shaker cooked in round bars 10 with its round cavities 31 with bottom lid 2 installed.
  • Figure 11 shows eggs forming in triangular bars 11 with their triangular cavities 35 and their lower lid 2 placed
  • Figure 12 shows a yolk bar crossed by stainless steel centering needles 11
  • Figure 13 shows the variable egg bar cutter 13 designed to cut several egg bars into slices of different thicknesses
  • Yolk former 3 with lower cover 2 and upper cover 5 anchored by screws 18 is its holes 14 and / or anchored in nuts 20
  • Figure 20 Three square 21, round 22 and triangular 32 egg bars
  • Figure 23 diagram of the eight zones of the manufacturing process of multiform egg bars.
  • First area is the preparation includes disinfection of the eggs separation of whites and yolks.
  • Second zone egg yolk production is the dosage of the liquid yolk inside the yolk sticks for round, square and triangular eggs together with its cooking.
  • Third zone pasteurization.
  • Fourth zone is the preparation of the eggs in bars in their different forms by adding the yolk bars inside the egg molds that have previously been added the amount of clear liquid to be cooked.
  • Fifth zone pass the eggs in a bar to the pasteurization zone.
  • Sixth area where the eggs are cut.
  • Seventh area where chopped eggs are packed.
  • Eighth area is storage.
  • FIG 24 suction and metering lid with injectors 37 and suction cups 27 holding the yolk 15 in a vacuum bar that enters through the core 38 and at the same time dosing the clear egg liquid 16 into the cooked egg forming mold through its injectors 37. (see Rg, 24)

Landscapes

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

Abstract

La présente invention concerne un procédé et des dispositifs associés utilisés pour former des œufs cuits de formes diverses; ronds, carrés, rectangulaires et autres en barre et le processus correspondant qui consiste à former tout d'abord le jaune en barre avec une cuisson dans des moules puis à le placer dans un autre moule plus grand et à ajouter le blanc; on forme ainsi l'œuf cuit qu'on soumet à une pasteurisation, une découpe et un empaquetage. Actuellement, il est très difficile de servir des œufs cuits dans des hôtels, des restaurants, des salles de réception et des foyers, du fait des implications ennuyeuses liées à la désinfection, la cuisson, l'écalage puis la découpe de telle sorte que les tranches présentent la juste proportion de jaune et de blanc afin de ne pas modifier les propriétés nutritionnelles de chacun. À l'heure actuelle, lorsqu'on cuit et coupe des œufs, de poule ou de tout autre oiseau, on perd une partie du produit (plus de 30%) parce qu'aux deux extrémités de l'œuf, il n'y a que du blanc. Par conséquent, la présente invention vise à présenter une nouvelle manière de préparer les œufs cuits classiques de sorte qu'il en résulte une réduction du temps de préparation, une diminution des chutes, une réduction des coûts et pour terminer, une amélioration de la présentation de l'œuf cuit dans la préparation de salades, de hamburgers, de hot dogs, de paellas, de pizza et autres plats classiques, tant dans les cuisines de particuliers que dans les hôtels, les restaurants, les salles de réception et autres.
PCT/IB2013/002186 2012-10-02 2013-10-02 Procédé et dispositif permettant de produire des œufs de formes diverses cuits en barres Ceased WO2014053902A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CO12017249 2012-10-02
CO12-17249 2012-10-02

Publications (1)

Publication Number Publication Date
WO2014053902A1 true WO2014053902A1 (fr) 2014-04-10

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Application Number Title Priority Date Filing Date
PCT/IB2013/002186 Ceased WO2014053902A1 (fr) 2012-10-02 2013-10-02 Procédé et dispositif permettant de produire des œufs de formes diverses cuits en barres

Country Status (1)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2005502A6 (es) * 1988-01-22 1989-03-01 Rafael Martin Rafael Instalacion para fabricar barras de huevo duro.
KR20060004492A (ko) * 2004-07-09 2006-01-12 정연배 막대형 삶은 계란의 제조방법

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2005502A6 (es) * 1988-01-22 1989-03-01 Rafael Martin Rafael Instalacion para fabricar barras de huevo duro.
KR20060004492A (ko) * 2004-07-09 2006-01-12 정연배 막대형 삶은 계란의 제조방법

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"Huevo cocido en barra ultracongelado", 29 December 2005 (2005-12-29), Retrieved from the Internet <URL:http://www.maryper.com/FICHAS_TECNICAS/fichas_tecnicas_PDF/Huevo°7o20cocido°7o20en°7o20barra°7o20ultracongelado°7o20.pdf> [retrieved on 20140128] *
"Huevo duro in barra of medio kilo, pronto in nuestros supermercados", 19 November 2008 (2008-11-19), Retrieved from the Internet <URL:http://www.ozutto.com/hoyquecomo/huevo-duro-in-barra-of-medio-kilo-pronto-in-nuestros-supermercados> [retrieved on 20140128] *
"Videos relacionados con huevo duro in barra", 11 August 2011 (2011-08-11), Retrieved from the Internet <URL:http://informaciona.com/huevo-duro-in-barra/videos> [retrieved on 20140129] *
ANONIMO: "The Square Egg", POULTRY INTERNATIONAL, vol. 28, no. 9, 1989, pages 53 - 54 *
DATABASE WPI Week 200663, Derwent World Patents Index; AN 2006-610078 *

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