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1. WO2000041577 - PATTERNED BOILED EGG AND PROCESS FOR PRODUCING THE SAME

Publication Number WO/2000/041577
Publication Date 20.07.2000
International Application No. PCT/JP1999/006926
International Filing Date 09.12.1999
Chapter 2 Demand Filed 09.08.2000
IPC
A23L 1/32 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
32Egg products
CPC
A23L 15/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
15Egg products; Preparation or treatment thereof
Applicants
  • UMEHARA, Hatsuyo [JP/JP]; JP
Inventors
  • UMEHARA, Hatsuyo; JP
Agents
  • OZAKI, Kowzow; Room 202 Stellar Site Nishiazabu 18-10, Nishiazabu 4-chome Minato-ku Tokyo 106-0031, JP
Priority Data
11/4206311.01.1999JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PATTERNED BOILED EGG AND PROCESS FOR PRODUCING THE SAME
(FR) OEUF DUR A MOTIFS ET SON PROCEDE DE FABRICATION
Abstract
(EN)
The curved surface inside the egg shell of an edible boiled egg is decorated by patterning so as to satisfy consumers' needs for tasteful table setting. The pattern is formed by using exclusively the inherent components of the egg without introducing any foreign matter thereinto, which causes no fear from the viewpoint of food sanitation management. On the albumen layer (9b or 21a), serving as the background, which has been formed by the coagulation of the albumen (3c) on the curved surface of the boiled egg, a pattern layer (19a) is formed by the coagulation of the yolk (3g). On the yolk layer (9a or 3gf), serving as the background, which has been formed by the coagulation of the yolk (3g) on the curved surface of the boiled egg, a pattern layer (3e) is formed by the coagulation of the albumen. These pattern layers (19a and 3e) are formed by site-selectively and intensively heating the outer surface of the egg shell (3d).
(FR)
On décore la surface intérieure incurvée de la coquille d'un oeuf dur comestible au moyen de motifs afin de présenter une table avec goût. A des fins d'hygiène alimentaire, on n'utilise pour la création du motif que les substances internes de oeuf. Sur la couche d'albumine (9b ou 121a) utilisée comme élément de fond (couche formée par coagulation de l'albumine (3c) sur la surface courbe de oeuf dur), on crée une couche à motifs (19a) par coagulation du jaune oeuf (3g). Sur la couche de jaune oeuf (9a ou 3gf) utilisée comme élément de fond (couche obtenue par coagulation du jaune oeuf (3g) sur la surface courbe de oeuf dur), on crée une couche à motifs (3e) par coagulation de l'albumine. Ces couches de motifs (19a et 3e) s'obtiennent par chauffage sélectif intensif de la surface externe de la coquille oeuf (3d).
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