Method for manufacturing egg garnish having improved texture and color and egg garnish manufactured thereby

Abstract

The present invention relates to a method for manufacturing egg omelets with improved texture and color, comprising: (a) a step of preparing an egg omelet mixture by mixing whole egg liquid, a natural colorant, and a plant-based mucilage; (b) a filtration and degassing step of passing the egg omelet mixture through a filter mesh to remove egg membranes and foreign substances and removing bubbles under vacuum conditions; (c) a step of introducing the degassing egg omelet mixture into an oven and heating it into a sheet shape, wherein the process is divided into a first temperature range for inducing surface browning and a second temperature range for internal cooking, and subjected to two-stage variable temperature heating; (d) a coating step of spraying edible oil onto the surface of the heated egg omelet sheet to form an oil film; and (e) a step of sterilizing and cooling the coated egg omelet sheet. The present invention simultaneously secures an appetizing golden color on the surface and a soft, moist texture inside through a two-stage variable temperature heating process. In addition, by adding a plant-based mucilage containing okra and lotus root extracts in an optimal ratio, the flexibility and tensile strength of the thin omelet are maintained even after high-temperature sterilization, thereby improving workability during processing. Furthermore, by using a natural colorant containing pumpkin powder and D-xylose, discoloration during retort sterilization can be suppressed and a vivid color maintained.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing egg omelets with improved texture and color, comprising: (a) a step of preparing an egg omelet mixture by mixing whole egg liquid, a natural colorant, and a plant-based mucilage; (b) a filtration and degassing step of passing the egg omelet mixture through a filter mesh to remove egg membranes and foreign substances and removing bubbles under vacuum conditions; (c) a step of introducing the degassing egg omelet mixture into an oven and heating it into a sheet shape, wherein the process is divided into a first temperature range for inducing surface browning and a second temperature range for internal cooking, and subjected to two-stage variable temperature heating; (d) a coating step of spraying edible oil onto the surface of the heated egg omelet sheet to form an oil film; and (e) a step of sterilizing and cooling the coated egg omelet sheet. Background Technology

[0003] Egg garnish is a representative food ingredient widely used as a topping or supplement for dishes such as gimbap, japchae, and noodles, made by thinly frying whole eggs and then slicing them or processing them into wide sheets. Recently, due to the rapid growth of the Home Meal Replacement (HMR), convenience store lunchbox, and food service franchise industries, there has been a surge in demand for egg garnish products that are mass-produced and distributed frozen or refrigerated so they can be used immediately in the manufacturing process of gimbap or lunchboxes.

[0004] However, there are several technical challenges related to quality in the process of mass-producing egg omelets using continuous ovens in factories.

[0005] First, due to the nature of egg omelets being formed into thin thicknesses, moisture evaporates rapidly during the heating process, causing the texture to become stiff, or the tissue becomes tough during the freezing and thawing processes. In particular, when undergoing the high-temperature retort sterilization process, which is essential for extending the shelf life, flexibility is significantly reduced due to excessive coagulation of egg proteins and aging of starch; this is the main cause of defects that result in the egg omelet breaking or bursting during secondary processing, such as making gimbap.

[0006] Second, there are limitations in achieving appetizing colors that stimulate consumers' appetites. Conventional heating methods require heating at high temperatures for extended periods to produce a golden-brown baked color on the surface; however, this results in the egg garnish drying out excessively, causing it to crumble or develop a burnt taste. Conversely, heating at low temperatures to retain moisture results in a dull and pale color, which reduces marketability. Furthermore, if sugar or common seasonings are used to create color, secondary browning occurs during the sterilization process, causing the color to become cloudy or turn black, which degrades visual quality.

[0007] Third, if air bubbles incorporated into the dough during the mass production process are heated without being removed, unevenness or holes may form on the surface of the egg omelet, making it difficult to obtain a smooth appearance, which causes a compromise in the uniformity of the texture.

[0008] Accordingly, there is an urgent need to develop high-quality egg omelet manufacturing technology that maintains a vivid, appetizing golden color resembling freshly baked egg, while possessing excellent processability due to the superior flexibility and tensile strength of the thin sheet even after sterilization and frozen distribution. The problem to be solved

[0010] One aspect provides a method for manufacturing egg omelets with improved texture and color, comprising: (a) a step of preparing an omelet mixture by mixing whole egg liquid, a natural colorant, and a plant-based viscous substance; (b) a filtration and degassing step of passing the omelet mixture through a filter mesh to remove egg membranes and foreign substances and removing bubbles under vacuum conditions; (c) a step of placing the degassing omelet mixture into an oven and heating it into a sheet shape, wherein the heating is performed in two stages by dividing the process into a first temperature range to induce surface browning and a second temperature range for internal cooking; (d) a coating step of spraying edible oil onto the surface of the heated omelet sheet to form an oil film; and (e) a step of sterilizing and cooling the coated omelet sheet.

[0012] Another aspect provides an egg omelet prepared by the above method, wherein the egg omelet has a yellowness (b*) of 50 or more after sterilization, and comprises 30 to 40 weight% egg solids, 4.5 to 6.5 weight% corn starch, 1.5 to 3.0 weight% corn oil, 0.4 to 0.6 weight% refined salt, 0.3 to 0.5 weight% dextrin, 0.15 to 0.3 weight% citric acid, and 0.1 to 0.2 weight% xanthan gum based on the total weight of the egg omelet, and comprises, as functional additives, 0.5 to 2.5 weight% okra extract, 0.5 to 2.5 weight% lotus root extract, 1.0 to 3.5 weight% pumpkin powder, and 0.1 to 0.6 weight% D-xylose. means of solving the problem

[0014] One aspect provides a method for manufacturing egg omelets with improved texture and color, comprising: (a) a step of preparing an egg omelet mixture by mixing whole egg liquid, a natural colorant, and a plant-based viscous substance; (b) a filtration and degassing step of passing the egg omelet mixture through a filter mesh to remove egg membranes and foreign substances and removing bubbles under vacuum conditions; (c) a step of placing the degassing egg omelet mixture into an oven and heating it into a sheet shape, wherein the heating is performed in two stages by dividing the process into a first temperature range for inducing surface browning and a second temperature range for internal cooking; (d) a coating step of spraying edible oil onto the surface of the heated egg omelet sheet to form an oil film; and (e) a step of sterilizing and cooling the coated egg omelet sheet.

[0016] In step (a) above, the “whole egg liquid” is the main ingredient of the egg omelet, and may be provided in a liquid form by splitting a fresh chicken egg and mixing the yolk and egg white, and may refer to a liquid egg that has undergone pretreatment processes such as sterilization, homogenization, or filtration as needed.

[0017] The above “natural colorant” enables egg omelets to maintain a vivid and uniform yellow color that stimulates appetite even during high-temperature sterilization and frozen distribution processes. When using conventional coloring agents or seasonings, there was a problem where secondary browning occurred during the sterilization process, causing the color to become dull or turn black. Accordingly, the natural colorant of the present invention may include pumpkin powder and D-xylose. The carotenoid component of the pumpkin powder increases the basic yellowness of the omelet, and D-xylose induces the Maillard reaction even at low temperatures and for a short period of time, thereby imparting a baked brown tone and completing a vivid golden color.

[0018] Specifically, the egg mixture of step (a) above may be characterized by comprising 1.0 to 3.0 parts by weight of pumpkin powder and 0.1 to 0.5 parts by weight of D-xylose per 100 parts by weight of whole egg liquid.

[0019] In one experimental example, it was confirmed that an example using 1.0 to 3.0 parts by weight of the above pumpkin powder and 0.1 to 0.5 parts by weight of D-xylose in combination maintained a high yellowness even after sterilization and had a low color difference value (ΔE), exhibiting a clear and vivid golden color without discoloration due to heat treatment.

[0020] The above “vegetable mucilage” is intended to maximize the flexibility of the prepared egg omelet so that it can be used for purposes such as gimbap without tearing or breaking. Conventionally, starch was used to ensure flexibility, but this had the problem of the tissue becoming hard or easily torn after sterilization. Accordingly, the vegetable mucilage of the present invention may include okra extract and lotus root extract. The pectin of okra provides excellent moisture retention and flexibility, while the mucin component of lotus root strengthens protein bonds to increase tensile strength, thereby performing a complementary action.

[0021] Specifically, the egg mixture of step (a) above may be characterized by comprising 0.5 to 2.0 parts by weight of okra extract and 0.5 to 2.0 parts by weight of lotus root extract per 100 parts by weight of whole egg liquid.

[0022] In one experimental example, it was confirmed that an example in which the okra and lotus root extracts were combined in a ratio of 0.5 to 2.0 parts by weight each had excellent bending durability of 35 times or more and high tensile strength, and showed soft physical properties without tearing even when sliced ​​thinly.

[0023] In step (b) above, as a pretreatment process for determining the final quality of the prepared eggplant mixture, a process of removing foreign substances through filtering and removing bubbles through degassing may be included.

[0024] Through the above filtration process, foreign substances such as egg chalaza, fine eggshell fragments, other aggregated proteins, or residues of auxiliary ingredients that may remain in the egg mixture can be removed, and uniform fluidity of the mixture can be ensured. In the above step, considering the viscosity of the liquid egg and the size of the substances to be removed, a fine filter mesh of 80 mesh or larger may be used and a pressurized filtration method may be applied, but it is not specifically limited thereto.

[0025] Meanwhile, when an egg mixture from which bubbles have not been removed is heated, the internal bubbles expand to form small holes (pinholes) or non-uniform porous structures like sponges on the surface of the sheet. This is the main cause of impairing the appearance quality of the egg mixture sheet, weakening its flexibility and tensile strength, and causing it to tear easily. Therefore, through the above degassing process, fine air bubbles naturally trapped inside the liquid egg during the mixing and stirring process can be removed using vacuum conditions. In the above step, the prepared egg mixture may be introduced into a vacuum tank and a vacuum environment of 0.5 bar or less may be created to effectively separate and remove dissolved and trapped gases inside the liquid by depressurization, but it is not particularly limited thereto.

[0026] In step (c) above, the degassed egg mixture may be placed in an oven and heated into a sheet shape, and the two-stage variable temperature heating may be performed by dividing it into a first temperature range to induce surface browning and a second temperature range for internal cooking. By applying this two-stage variable temperature heating method, the surface color (browning) and internal texture (flexibility) of the product can be optimized simultaneously.

[0027] When heated at a single high temperature, the surface browns rapidly, but the interior dries out excessively before it is cooked, resulting in a loss of flexibility and a tendency to tear easily. Conversely, when heated at a single low temperature, internal flexibility is maintained, but the appetizing golden color (browning) on ​​the surface is not fully developed. Accordingly, the present invention allows for the simultaneous achievement of conflicting goals—color development (Section 1) and securing tissue flexibility (Section 2)—by applying separate heat treatment objectives required for each section.

[0028] Specifically, the heating in step (c) above may be characterized by comprising: a first temperature range performed at 200°C to 220°C for 30 to 50 seconds to promote the surface Maillard reaction; and a second temperature range performed at 130°C to 150°C for 1 to 2 minutes to suppress moisture evaporation and stabilize the internal structure.

[0029] The above first temperature range may be a step that creates an appetizing golden color on the surface of the egg sheet and induces surface coagulation of the protein to impart moldability.

[0030] Specifically, if the temperature in the first temperature range is below the above temperature range, the Maillard reaction activation is insufficient, resulting in a low yellowness of the egg surface and a dull color, which may reduce marketability; if the temperature exceeds the above temperature range, the egg surface may burn or dry out excessively, forming a hardened film that may easily break or fracture during rolling, significantly reducing flexibility. Additionally, if the temperature in the second temperature range is below the above temperature range, the arrival of the internal temperature is delayed, causing the egg tissue to remain damp without being fully cooked, which may reduce shape retention; and if the temperature exceeds the above temperature range, internal moisture may evaporate excessively, causing the tissue to become tough and stiff.

[0031] In addition, if heated for less than 30 seconds in the first temperature range, the short heat exposure time may result in insufficient browning, causing the color to be light and uneven; if heated for more than 50 seconds, excessive moisture on the surface may evaporate, causing the texture to become dry and tough, and resulting in a loss of flexibility. If heated for less than 1 minute in the second temperature range, the necessary minimum heating time is not secured, which may result in the interior being undercooked or the shape being unstable, leading to weakened physical properties; and if heated for more than 2 minutes, unnecessary moisture may evaporate and the protein may over-coagulate, resulting in a tough texture and reduced flexibility.

[0032] In one experimental example, it was confirmed that in an example satisfying both conditions of the first section (200~220℃, 30~50 seconds) and the second section (130~150℃, 1~2 minutes) according to the present invention, the yellowness was 49 or higher, showing an appetizing color, while maintaining the moisture content at 42~46%, and exhibiting excellent flexibility that does not burst during rolling.

[0033] In step (d) above, the coating step corresponds to an intermediate treatment process to prevent quality degradation, namely moisture loss and surface hardening, that may occur as the molded egg omelet undergoes subsequent sterilization and cooling processes.

[0034] The oil film formed on the surface of the sheet acts as a barrier that physically blocks moisture inside the sheet from evaporating into the external environment, provides a uniform sheen and gloss to the surface, significantly improving the marketability of the appearance, and can improve handling and workability by preventing surfaces from sticking together when stacking or storing multiple sheets.

[0035] The coating can be performed by a spraying method using an edible oil mist, and the edible water may be corn oil, soybean oil, canola oil, etc., which have a light texture and high oxidation stability, but is not specifically limited thereto. In addition, the coating may be more efficient when performed while the egg omelet still retains residual heat, and this residual heat can cause the oil film to spread more thinly and uniformly, thereby forming a thin and solid moisture barrier film on the entire surface of the egg omelet.

[0036] In step (e) above, the sterilization is a process that secures the shelf life of the egg omelet and ensures hygienic safety. This may involve killing harmful microorganisms, including foodborne pathogens, through high-temperature heating, and in the case of mass-produced packaged products, it may be a retort sterilization method, but is not specifically limited thereto.

[0037] The above cooling is a step of rapidly cooling the high-temperature egg omelet sheet after sterilization to ensure final quality and bring it to a storage temperature. This prevents tissue changes caused by residual heat after sterilization and allows the product to quickly pass through the temperature zone at risk of microbial growth, thereby preventing quality deterioration. The above cooling may be performed using a cooling tunnel or cold water cooling method, but is not specifically limited thereto. If the final product is distributed frozen, it may undergo a rapid freezing process immediately after cooling. Rapid freezing induces liquid water to form fine ice crystals, minimizing tissue damage and maintaining the soft texture of the egg omelet even after thawing. The cooled or frozen egg omelet may ultimately be transported and distributed at a storage temperature of 0°C to 10°C (refrigerated) or -18°C or lower (frozen).

[0039] Another aspect provides an egg omelet prepared by the above method, wherein the egg omelet has a yellowness (b*) of 50 or more after sterilization, and comprises 30 to 40 weight% egg solids, 4.5 to 6.5 weight% corn starch, 1.5 to 3.0 weight% corn oil, 0.4 to 0.6 weight% refined salt, 0.3 to 0.5 weight% dextrin, 0.15 to 0.3 weight% citric acid, and 0.1 to 0.2 weight% xanthan gum based on the total weight of the egg omelet, and comprises, as functional additives, 0.5 to 2.5 weight% okra extract, 0.5 to 2.5 weight% lotus root extract, 1.0 to 3.5 weight% pumpkin powder, and 0.1 to 0.6 weight% D-xylose. The same parts as described above apply equally to the egg omelet.

[0040] In addition, the egg garnish of the present invention may further include various food-grade ingredients in addition to the components described above to enhance the taste, aroma, and palatability of the final product.

[0041] Specifically, to control the characteristic fishy taste of eggs and enhance flavor, the product may include cooking wine, rice wine, ginger extract, or garlic extract, and to enhance umami, an appropriate amount of meat extracts such as beef, pork, or chicken, seafood extracts such as anchovies or skipjack tuna, yeast extract, or protein hydrolysate may be mixed and used. Additionally, to complement the natural yellow color of the egg garnish or to add visual richness, a small amount of natural coloring or spices such as parsley or herb powder may be added, but the product is not specifically limited to this.

[0042] Furthermore, to prevent quality degradation during distribution and storage and to maintain a flexible texture, antioxidants (rosemary extract, vitamin E, etc.), acidity regulators (citric acid, lactic acid, etc.), or natural preservatives with microbial inhibitory effects may be additionally included.

[0043] In addition, natural thickeners such as lecithin, emulsifiers, agar, or carrageenan may be used as auxiliary agents to increase the interfacial stability of the egg sheet and suppress the phenomenon of water separation after thawing, and supplementing the functionality of the product by fortifying it with nutritional components such as vitamins, minerals, and essential amino acids to increase nutritional value should also be interpreted as being included within the scope of the present invention.

[0045] Another aspect is that the yellowness (b*) after pasteurization is 50 or higher, and comprises 30 to 40 weight% egg solids, 4.5 to 6.5 weight% corn starch, 1.5 to 3.0 weight% corn oil, 0.4 to 0.6 weight% refined salt, 0.3 to 0.5 weight% dextrin, 0.15 to 0.3 weight% citric acid, and 0.1 to 0.2 weight% xanthan gum based on the total weight of the egg omelet.

[0046] A method for preparing an egg omelet characterized by comprising 0.5 to 2.5 weight% okra extract, 0.5 to 2.5 weight% lotus root extract, 1.0 to 3.5 weight% butternut squash powder, and 0.1 to 0.6 weight% D-xylose as functional additives,

[0047] (a) a step of preparing an egg omelet mixture by mixing whole egg liquid, a natural colorant, and a plant-based mucilage; (b) a filtration and degassing step of passing the egg omelet mixture through a filter mesh to remove egg membranes and foreign substances and removing bubbles under vacuum conditions; (c) a step of placing the degassing egg omelet mixture into an oven and heating it into a sheet shape, wherein the heating is performed in two stages by dividing the process into a first temperature range to induce surface browning and a second temperature range for internal cooking; (d) a coating step of spraying edible oil onto the surface of the heated egg omelet sheet to form an oil film; and (e) a step of sterilizing and cooling the coated egg omelet sheet, thereby providing a method for manufacturing an egg omelet with improved texture and color. Effects of the invention

[0049] According to the present invention, by performing a two-stage variable temperature heating process divided into a high-temperature section for inducing surface browning and a low-temperature section for internal cooking, a golden brown color that stimulates appetite can be achieved on the surface of the egg omelet, while suppressing internal moisture evaporation to secure a soft and moist texture.

[0050] In addition, by adding plant-based mucilage containing okra extract and lotus root extract in an optimal ratio, excellent flexibility and tensile strength can be simultaneously secured even in thin omelets. This prevents the omelet from becoming tough like rubber or breaking easily even after high-temperature sterilization, thereby significantly improving workability during secondary processing, such as making gimbap. Furthermore, by using a natural colorant containing pumpkin powder and D-xylose, secondary browning or discoloration that may occur during the retort sterilization process is suppressed, and a clear and vivid golden color is maintained even after sterilization, thereby maximizing visual quality. Specific details for implementing the invention

[0052] The following examples will be explained in more detail. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

[0054] Experimental Example 1. Evaluation of physical properties and color of egg omelet according to a two-stage variable temperature heating profile

[0055] In order to determine the effect of the two-stage variable temperature heating process according to the present invention on the surface color expression and internal physical properties of egg omelets, egg omelets were prepared and their quality evaluated by varying the heating temperature and time patterns.

[0056] For the experiment, a mixture was prepared containing 100 parts by weight of whole egg liquid, 4.5 parts by weight of corn starch, 1.5 parts by weight of corn oil, and other auxiliary ingredients. A tunnel-type oven capable of independently controlling the temperature in a first section on the inlet side and a second section on the outlet side was used. The experimental group was prepared by dividing it into an example group in which the temperature and passage time of the first section (inducing surface browning) and the second section (internal cooking) were set to the optimal, lower, and upper limits within the scope of the present invention, and a comparative example group in which the temperature or time fell outside the corresponding range or were heated at a single temperature.

[0057] Specifically, the degree of browning was evaluated by measuring the yellow index of the prepared egg omelet using a colorimeter, and the moisture content was confirmed by measuring the final moisture content using an infrared moisture meter. In addition, the rolling flexibility was evaluated on a 5-point scale (5 points: no cracks, 1 point: severe breakage) by visually observing whether the surface cracked or burst when the egg omelet was wrapped around a cylindrical rod with a diameter of 1 cm.

[0058] [Table 1]

[0059]

[0061] As a result, as shown in the results of Table 1 above, Examples 1-1 to 1-3, which satisfy both conditions of Section 1 (200~220℃, 30~50 seconds) and Section 2 (130~150℃, 1~2 minutes) according to the present invention, exhibited an appetizing color with a yellowness of 49 or higher, while maintaining a moisture content of 42~46% and showing excellent flexibility that does not burst during rolling.

[0062] On the other hand, Comparative Example 1-1, heated to a single temperature (170℃), had a dull color. Comparative Examples 1-2 and 1-4, where the temperature in the first stage was low or the time was short, had a light color because the browning reaction was insufficient, while conversely, Comparative Examples 1-3 and 1-5, where the temperature was high or the time was long, had a burnt or excessively hardened surface and broke easily when rolled. In addition, Comparative Examples 1-6 and 1-8, where the temperature in the second stage was low or the time was short, had an unstable or soggy shape because the interior was undercooked, and Comparative Examples 1-7 and 1-9, where the temperature was high or the time was long, had a tough texture and reduced flexibility due to excessive moisture evaporation. Therefore, it was confirmed from this that the two-stage variable temperature heating condition specified in the present invention is essential to simultaneously achieve the surface color and internal physical properties.

[0064] Experimental Example 2. Evaluation of color stability after sterilization based on natural colorant composition

[0065] A comparative experiment was conducted to verify whether the natural colorants (pumpkin powder and D-xylose) used in the present invention maintain a vivid golden color without discoloration even after a high-temperature sterilization process.

[0066] Specifically, egg omelets were prepared by varying the type, presence, and content ratio of colorants in the basic mixture, and then retort sterilized at 90°C for 40 minutes. As an evaluation item, the color difference value (ΔE) before and after sterilization was measured to confirm the degree of discoloration caused by heat treatment (a higher value indicates more severe discoloration), and the color preference of the sterilized products was evaluated on a 5-point scale by 20 panelists.

[0067] [Table 2]

[0068]

[0070] As a result, Examples 2-1 to 2-3, which combined 1.0 to 3.0 parts by weight of pumpkin powder and 0.1 to 0.5 parts by weight of D-xylose as shown in the results of Table 2 above, maintained a high yellowness even after sterilization and had a low color difference value (ΔE), exhibiting a clear and vivid golden color without discoloration caused by heat treatment.

[0071] On the other hand, Comparative Example 2-2, which used sugar and glycine with conventional technology, exhibited low palatability because an excessive Maillard reaction occurred during the sterilization process, causing the color to become dark and cloudy. Comparative Example 2-3, which used only pumpkin, had a strong yellow color but lacked a baked brown tone, while Comparative Example 2-4, which used only xylose, had a weak base color and was insufficient to produce the desired golden hue. Additionally, quality degradation was observed when the content fell outside the range. Comparative Example 2-6, which had an excessive amount of pumpkin, turned too red or orange, deviating significantly from the natural color of the egg omelet, and Comparative Example 2-8, which had an excessive amount of xylose, experienced a runaway reaction and turned black as if burned. Therefore, it was confirmed from this that the composition ratio using pumpkin powder and D-xylose of the present invention is the critical condition for maintaining the optimal color even after sterilization.

[0073] Experimental Example 3. Evaluation of Improvement in Flexibility and Strength Due to the Use of Plant-Based Mucin Composite

[0074] We verified how much the flexibility and tensile strength of egg omelets improved when a plant-based mucilage containing okra extract and lotus root extract was added instead of conventional starch.

[0075] Specifically, egg omelets were prepared by varying the type, content, and combination ratio of additives relative to 100 parts by weight of whole egg liquid, and sterilized at 90°C for 40 minutes. As an evaluation item, flexibility was evaluated by measuring folding endurance, which is the number of times the omelet withstands being folded and unfolded 180 degrees without breaking, and tensile strength and hardness, which represents chewability, were measured using a texture analyzer.

[0076] [Table 3]

[0077]

[0079] As a result, as shown in the results of Table 3 above, Examples 3-1 to 3-3, which used okra and lotus root extracts in a combined ratio of 0.5 to 2.0 parts by weight each, exhibited excellent folding endurance of 35 times or more and high tensile strength, showing soft physical properties without tearing even when sliced ​​thinly. This was determined to be due to the complementary action in which the pectin in the okra extract absorbs moisture to provide flexibility, and the mucin component in the lotus root extract strengthens protein bonds to increase tensile strength.

[0080] On the other hand, Comparative Example 3-1, which used only starch, exhibited high hardness due to aging after sterilization and severe breakage, such as breaking after only 8 folds. Comparative Example 3-2, which used only okra, had good flexibility but weak tensile strength and tore easily, while Comparative Example 3-3, which used only lotus root, was sturdy but showed a somewhat stiff texture. Furthermore, in Comparative Examples 3-6 and 3-7, where the content of one component was insufficient even when the two were mixed, the synergistic effect was poor, resulting in a deficiency in either flexibility or strength. Meanwhile, Comparative Example 3-5, which had an excessive content, had the disadvantage of a tough texture due to an excessive amount of mucilage. Therefore, it was confirmed from this that using the okra and lotus root extracts of the present invention in combination at 0.5 to 2.0 parts by weight, respectively, is the critical condition for optimizing the physical properties of the egg omelet.

[0082] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will understand that other specific forms can be easily modified without altering the technical spirit or essential features of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 (a) a step of preparing an egg mixture by mixing whole egg liquid, a natural colorant, and a plant-based mucilage; (b) a filtration and degassing step of passing the egg mixture through a filter mesh to remove egg membranes and foreign substances, and removing air bubbles under vacuum conditions; (c) a step of placing the degassing egg mixture into an oven and heat-forming it into a sheet shape, wherein the two-stage variable temperature heating is performed by dividing the process into a first temperature zone to induce surface browning and a second temperature zone for internal cooking; (d) a coating step of forming an oil film by spraying edible oil onto the surface of the heat-formed egg sheet; A method for preparing an egg omelet with improved texture and color, comprising the steps of: (e) sterilizing and cooling a coated egg omelet sheet, wherein the plant-based mucilage comprises okra extract and lotus root extract, and the egg omelet mixture of step (a) comprises 0.5 to 2.0 parts by weight of okra extract and 0.5 to 2.0 parts by weight of lotus root extract per 100 parts by weight of whole egg liquid. Claim 2 A method for preparing an egg omelet according to claim 1, wherein the heating in step (c) comprises a first temperature range performed at 200°C to 220°C for 30 seconds to 50 seconds to promote a surface Maillard reaction; and a second temperature range performed at 130°C to 150°C for 1 minute to 2 minutes to suppress moisture evaporation and stabilize the internal structure. Claim 3 A method for preparing an egg omelet according to claim 1, wherein the natural colorant comprises pumpkin powder and D-xylose, and the egg omelet mixture of step (a) comprises 1.0 to 3.0 parts by weight of pumpkin powder and 0.1 to 0.5 parts by weight of D-xylose per 100 parts by weight of whole egg liquid. Claim 4 An egg omelet prepared by the method of any one of claims 1 to 3, wherein the egg omelet has a yellowness (b*) of 50 or more after sterilization, and comprises, based on the total weight of the egg omelet, 30 to 40 weight% egg solids, 4.5 to 6.5 weight% corn starch, 1.5 to 3.0 weight% corn oil, 0.4 to 0.6 weight% refined salt, 0.3 to 0.5 weight% dextrin, 0.15 to 0.3 weight% citric acid, and 0.1 to 0.2 weight% xanthan gum, and as functional additives, 0.5 to 2.5 weight% okra extract, 0.5 to 2.5 weight% lotus root extract, 1.0 to 3.5 weight% butternut squash powder, and 0.1 to 0.6 weight% D-xylose. Claim 5 delete

Images