Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2001-07-10
2004-08-10
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S104000
Reexamination Certificate
active
06773742
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a boiled egg cooked by boiling an egg, such as an egg of a hen or duck, dipped wholly or partially in a beating medium, such as hot water, and a method for producing the boiled egg, more particularly to a boiled egg with a pattern, on its curved surface after removal of its eggshell, drawn by a yolk pattern layer coagulating in an egg white skin layer coagulating, so as to form the curved surface of the boiled egg after removal of the eggshell, or reversely, drawn by an egg white layer coagulating in a yolk skin layer, and a method for producing the boiled egg.
BACKGROUND ART
A boiled egg itself is a foodstuff habitually eaten from ancient times, and even during the present it is frequently eaten as it is; the way of cutting has been improved, and a boiled egg is used only for ornamentation on the dining table as a garnish and thus generally remains as a commonplace foodstuff. Aside from the drawing of patterns, characters and figures on the outer surface of the eggshell, in conventional attempts to draw patterns or the like on the curved surface of the boiled egg after removal of the eggshell, coloring matters are inserted under pressure or penetrated area-selectively in some form from the outside of the eggshell through the eggshell, and the coloring matters are impregnated on the curved surface of the boiled egg to draw patterns; hence, there are dangers that microorganisms may enter through minute damaged portions of the eggshell owing to the insertion under pressure and penetration treatment of the coloring matters, or that contaminants may enter because of the treatment itself; commercialization of such drawing is thus obstructed owing to concerns about food hygiene control.
As such a prior art, Japanese Unexamined Patent Publication No. Hei 2-249469 discloses a boiled egg, wherein numerous minute holes are provided by perforation on the surface of the eggshell, and desired patterns or characters are color-printed on the curved surface of the egg white, or seasonings are penetrated to provide a flavor, from the outside through the eggshell with the eggshell unremoved.
Furthermore, Japanese Unexamined Patent Publication No. Hei 2-27962 discloses a yolk/egg white reversed boiled egg having a reversed arrangement of the yolk and egg white in an eggshell without using any additives from the outside, wherein small holes are provided at both the acute end portion and the obtuse end portion of the egg, air is supplied under pressure from one small hole into the eggshell to discharge the egg white through the other small hole to the outside of the eggshell, and the yolk remaining inside the eggshell is heated together with the eggshell so that the yolk coagulates and is attached to the inner face of the eggshell to form an outside yolk layer; next, the discharged egg white is poured into the inside of the outside yolk layer through the one small hole, and the egg white is heated together with the eggshell so that the egg white coagulates at the central portion of the egg with the outside of the egg white surrounded by the yolk layer. An egg produced in this way also has a danger in food hygiene control.
Regarding food proceeding to be carried out for the egg white and yolk inside the eggshell without any concerns about entry of microorganisms through the minute damaged portions of the eggshell and entry of contaminants because of the coloring treatment itself in the prior art, Japanese Unexamined Patent Publication No. Hei 2-211850 discloses a method for stirring and mixing the yolk and egg white in an eggshell by tearing the yolk film by manually swinging an egg accommodated in a cylindrical egg container made of nylon. The egg processed and provided by this method is advantageous in food hygiene control since only the materials inside the eggshell are used; however, this egg is a strange “thick omelet-like” boiled egg covered with eggshell; although the advantage in food hygiene control is ensured, this egg is far inferior to a “thick omelet-like” fried egg in terms of seasoning, wherein the egg is commonplace as a cooked egg; in particular, the curved surface of the egg with the eggshell removed is monotonous, uniform and dull in color, whereby the egg does not provide an attractive tastefulness on the dining table.
As desired above, in the prior art, two trade-off requests, i.e., food hygiene control and tastefulness on the dining table, are not fulfilled adequately, thereby causing a problem of incomplete satisfaction in the ornamental expression on the curved surface of the boiled egg with the eggshell removed with respect to tastefulness on the dining table.
DISCLOSURE OF THE INVENTION
In view of the problem of satisfaction in tastefulness on the dining table in the above-mentioned prior art, the present invention is intended to provide ornamental patterns in two colors, white and yellow, by drawing a pattern by a yolk pattern layer formed area-selectively in an egg white skin layer on the curved surface of the boiled egg with its eggshell removed, and by drawing another pattern by an egg white pattern layer formed area-selectively in a yolk skin layer on the curved surface of the boiled egg, whereby the satisfaction of consumers with respect to tastefulness on the dining table is improved without introducing any materials inside the eggshell.
As a first aspect of the present invention for solving the above-mentioned problems, the invention set forth in claims 1 through 3 is claimed.
The configuration of the invention set forth in claim 1 relates to a structure of a patterned boiled egg, wherein, as shown in
FIG. 9
, a yolk skin layer
9
a
is formed of a yolk coagulating along nearly one half of the curved surface of the boiled egg, an egg white pattern layer
3
e
is formed of an egg white coagulating so as to draw a pattern against the background of the yolk skin layer
9
a
while eliminating the yolk near the curved surface inside the yolk skin layer
9
a
, and an egg white skin layer
9
b
is formed of the egg white coagulating along nearly the other half of the curved surface, other than the yolk skin layer
9
a.
The configuration of the invention set forth in claims 2 and 3 relates to a method for producing the patterned boiled egg having the structure of the invention set forth in claim 1, comprising a first step, i.e., an egg white pattern layer forming step, for forming an egg white pattern layer so as to draw a pattern by heating a specific pattern area drawn on nearly one half of the curved surface of the eggshell of an egg area-selectively and concentrically, by coagulating an uncoagulated egg white on the inner face of the eggshell, and by removably attaching the uncoagulated egg white to the inner face of the eggshell; a second step, i.e., a rotating/stopping yolk film tearing step used as a yolk film tearing step, for tearing the yolk film, during the rotation of the egg around the major axis of the egg at a high speed of about 3,600 rpm, by immediately stopping the rotation and by applying a shearing force owing to the difference between the inertial force acting on the yolk at the central portion inside the eggshell and the inertial force acting on the egg white at the peripheral portion to the yolk film at the time of the immediate stop; a third step, i.e., a yolk positioning step, for positioning the uncoagulated yolk by floating the uncoagulated yolk after the tearing of the yolk film in the egg white inside the eggshell and by positioning the uncoagulated yolk so that the uncoagulated yolk surrounds the egg white pattern layer attached to the inner face of the eggshell and makes contact with the egg white pattern layer; a fourth step, i.e., a half yolk skin layer forming step, for forming a half yolk skin layer along nearly one half of the curved surface of the egg by boiling the egg, in which the uncoagulated yolk is positioned, in its stationary posture as it is in a heating medium, such as hot water, and by coagulating the uncoagulated yolk so that the uncoagulated yolk surrounds the egg white pa
Cook,Alex,McFarron,Manzo,Cummings & Mehler, Ltd.
Weier Anthony
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