KR100422932B1 - Processing method of egg and its products - Google Patents
Processing method of egg and its products Download PDFInfo
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- KR100422932B1 KR100422932B1 KR10-2001-0043920A KR20010043920A KR100422932B1 KR 100422932 B1 KR100422932 B1 KR 100422932B1 KR 20010043920 A KR20010043920 A KR 20010043920A KR 100422932 B1 KR100422932 B1 KR 100422932B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본발명은 계란가공방법 및 그 계란에 관한 것으로, 용기를 50 내지 90mℓ들이의 용적이며 뚜껑이 구비된 반타원형으로 구성하고, 난각을 할각(割殼)하여 제거하고 낱개별로 한 개 분량씩의 난황과 난백을 담고, 여기에 수용성 칼슘 및 기능성 성분, 식염성분 등을 선택적으로 혼합하여 담은 후 낱개별로 밀봉 포장하는 것을 특징으로 하는 계란 가공방법 및 그 계란에 관한 것이다.The present invention relates to an egg processing method and the egg, the container is composed of a half-ellipse with a volume of 50 to 90mℓ and is equipped with a lid, the eggshell is removed by splitting eggshell, and each egg yolk It relates to an egg processing method and the egg, characterized in that it contains the egg whites, and optionally mixed with water-soluble calcium and functional ingredients, salt components, etc., and then individually sealed packaging.
본발명에 의하면 난황과 난백을 육안으로 확인할 수 있어 투광기등 별도의 장비없이도 혈반 등 이물질의 존재 여부, 난황의 신선도 등을 소비자가 직접 확인할 수 있으며, 특정 기능성물질 및 영양성분들을 용기내에 적정 비율로 직접 혼입시킬 수 있어 영양적으로 강화된 영양란의 제조가 용이하며, 삶은란으로 조리시 껍질을 벗겨야 되는 불편이 없으며 따라서 난각을 제거시킬 때 수반되던 가식부분을 손으로 쥐지 않아도 되므로 위생적으로 섭취할 수 있는 장점이 있다. 또한 난각의 파손 위험성이 없으므로 운반, 조리등 취급이 용이하다.According to the present invention, yolk and egg white can be checked with the naked eye, so that consumers can directly check the presence of foreign substances such as blood spots and freshness of egg yolks without any additional equipment such as floodlights. It can be directly mixed to make nutritious fortified eggs, and it is easy to manufacture nutritious eggs, and there is no inconvenience to peel when cooking with boiled eggs. Therefore, you do not have to hold the decorative parts that were involved when removing eggshells. There is an advantage. In addition, there is no risk of breakage of eggshell, so handling and cooking are easy.
Description
본발명의 목적은 난각에 함유되어 있는 칼슘성분을 전란액과 함께 섭취 이용이 가능하도록 하고, 삶은란 등으로 조리후 난각(卵殼)을 제거해야 되는 불편을 없애 주고, 별도의 장치 없이도 육안으로 난백과 난황의 신선도를 확인할 수 있도록 하며, 난각을 제거시킴으로써 외부충격으로부터 난각이 파손되는 것을 방지하여 취급의 용이성을 제공하기 위한 것이다.The purpose of the present invention is to enable the use of calcium components contained in eggshells with egg yolk solution, eliminate the inconvenience of removing eggshells after cooking with boiled eggs, etc. The freshness of the bag and egg yolk can be confirmed, and by removing the egg shell, the egg shell is prevented from being damaged from external shocks to provide ease of handling.
또한 이산화탄소 등을 혼입하여 밀봉포장함으로써 호흡작용을 억제시켜 보관성을 높이며, 난각의 파손없이 냉동처리가 가능하게 하여 보관성을 높이기 위한 것이다.In addition, by encapsulating and packing carbon dioxide to suppress the respiratory action to increase the storage, it is possible to freeze treatment without damage to the egg shell to increase the storage.
종래 생란의 포장에는 난각을 제거시키지 않은 1차생산된 전란(全卵)을 보관 및 출하시킬 목적으로 이용되는 6내지 30개 들이의 계란집과, 생란을 할각(割殼)후 전란액 또는 난백액, 난황액을 대용량 충전하는 통상적으로 사용되는 대용량의 용기가 이용되고 있다.Conventional egg packaging has 6 to 30 eggplants used for the purpose of storing and shipping the first-produced whole egg without eggshell, and the whole egg or egg white after the egg is cut. A large-capacity container commonly used for filling a large amount of liquid and egg yolk liquid is used.
종래 란 가공제품은 생산단계에서 특정영양성분을 사료에 첨가시켜 생산하는 특수란과, 란을 열수에 삶거나 조미된 알카리 또는 산 용액에 침지후 숙성시키는 방법으로 가공된 영양란 및 훈제란, 피단(Pidan)등과, 생란을 식초산에 일정기간 동안 담금처리한 초란과, 고차가공품인 마요네즈, 계란음료 등이 있다.Conventional egg-processed products are special eggs produced by adding specific nutritional ingredients to the feed during production, and nutrient eggs, smoked eggs, and skins which are processed by immersing the eggs in hot water or immersing them in seasoned alkali or acid solutions. Pidan), eggs that have been immersed in vinegar for a certain period of time, and mayonnaise and egg drink, which are processed higher.
생란은 단일식품으로서 아미노산 조성이 가장 우수한 식품이며 기타 여러 가지 영양성분들을 함유하고 있는 완전식품에 가까운 식품중의 하나이다. 그러나 난각을 제거한 가식부에는 특히 칼슘(Ca)과 인(P)의 함량비율이 1:3.5 비율로 함유되어 있으며, 난황에는 동물성 콜레스테롤(cholesterol)이 많이 함유되어 있다.Eggs are single foods with the highest amino acid composition and one of the closest foods to many other nutrients. However, the eggshell is removed from the edible portion, especially calcium (Ca) and phosphorus (P) content ratio of 1: 3.5 ratio, egg yolk contains a lot of animal cholesterol (cholesterol).
자료에 의하면 식품의 함유성분 중 인(P)의 함량이 칼슘(Ca)보다 높을 경우 인산칼슘 Ca3(PO4)2을 형성하게 되어 칼슘의 체내 흡수율이 떨어져 칼슘결핍을 유발하며, 동물성 콜레스테롤(cholesterol)은 혈액내 수치가 높을 경우 혈관계질환의 원인이 될 수 있고, 한편 유해콜레스테롤은 사포닌(saponin)과 같이 섭취할 경우 체내 흡수가 방지될 수 있다고 알려져 있다. 때문에 계란의 영양가치를 높이기 위해서는 칼슘성분이 인성분 보다 많이 함유될 수 있도록 칼슘의 첨가가 필요하며, 사포닌 성분의 첨가는 동물성 콜레스테롤의 체내 흡수 방지를 기대할 수 있다.According to the data, when the content of phosphorus (P) in the food ingredients is higher than calcium (Ca), calcium phosphate Ca 3 (PO 4 ) 2 is formed. Cholesterol may cause vascular diseases when blood levels are high, while harmful cholesterol may be prevented from being absorbed by the body when ingested with saponin. Therefore, in order to increase the nutritional value of eggs, the addition of calcium is required to contain more calcium components than phosphorus components, the addition of saponin components can be expected to prevent the absorption of animal cholesterol in the body.
난각은 계란 전체중량의 10%를 차지하며 이중 94%정도가 CaCO3등 대부분 칼슘성분으로 구성되어 있는데 난각에 초산을 처리하여 칼슘성분을 용출시킨 후 그것을 전란액에 첨가하면 란의 영양가치를 현격하게 높여줄 수 있으며, 난각을 폐기하지 않고 식품원료로 이용하게 되어 국민건강에 이바지함은 물론 친환경적일 수 있다.종래의 계란가공품 중 난각에 함유된 칼슘성분을 용출시켜 전란액에 첨가하면 인(P) 성분보다 칼슘(Ca)의 함량을 높게 가공한 계란은 전란을 식초에 일정시간 담그어 난각을 분해시켜 만드는 일명 초란이 있다. 그런데 초란은 강한 산성으로 난황 및 난백중의 단백질의 변성을 가져와 요리원료로 사용하기 어렵고, 식초에 의한 이미, 이취가 강하여 기호성이 낮은 문제점이 있었다.Eggshell is significant nutritional value of If is added to it was 10 percent of the total weight of egg, and there is a degree of double 94% is composed mostly of calcium components, such as CaCO 3 dissolution of calcium component to handle the acid in the egg shell to the whole egg liquid It can be used as a food raw material without discarding eggshells, and it can contribute to national health as well as being environmentally friendly. Eggs processed with higher calcium (Ca) content than P) have a so-called egg yolk that is made by immersing whole eggs in vinegar for a period of time to decompose eggshells. However, it is difficult to use it as a cooking material due to the strong acidity, which causes protein denaturation of egg yolk and egg white, and has a problem of low palatability due to strong odor due to vinegar.
따라서 본발명은 낱개별로 적량의 영양성분 및 조미성분들을 첨가시킬 수 있고, 투광기 등 별도의 장치 없이도 육안을 통하여 난황과 난백의 신선도를 확인할 수 있고, 삶은란 등으로 조리 후 에도 난각을 제거시켜야 되는 번거로움이 없으며, 전란중에 함유된 난각칼슘성분을 버리지 않고 이용할 수 있도록 난각을 할각 후 초산반응시켜 칼슘성분 을 분해시킨 후 그것을 전란액과 함께 일정크기와 형태를 갖는 용기에 낱개별로 충전 포장하여 제공하는 것이다.Therefore, the present invention can add a proper amount of nutrients and seasonings individually, and can check the freshness of egg yolk and egg white through the naked eye without a separate device such as a floodlight, and eliminate the egg shell after cooking with boiled eggs. There is no harm, and the eggshell is decomposed after acetic acid reaction so that it can be used without discarding the eggshell calcium component contained in the egg, and the calcium component is decomposed, and it is packed and provided individually in a container having a certain size and shape together with the egg liquid. will be.
본발명은 계란가공방법 및 그 가공품에 관한 것으로,The present invention relates to an egg processing method and its processed products,
전란(全卵)중 난각을 할각하여 초산분해 방법으로 칼슘성분을 용출시킨 후 건조하여 난각칼슘분말을 만들고, 전란액에 상기 난각칼슘분말을 일정량 첨가하여 전란액 중에 인(P)의 함량보다 칼슘(Ca)의 함량을 높게 구성한 후, 50 내지 90mℓ의 용적을 가지며 밀봉포장할 수 있는 포장용기에 개별 충전 포장하는 것을 특징으로 하는 계란가공방법 및 그 계란에 관한 것이다.The eggshell is egg-shelled in whole egg, eluted calcium component by acetic acid decomposition method and dried to make eggshell calcium powder, and the eggshell calcium powder is added to the whole eggshell liquid and the calcium content is lower than that of phosphorus (P) After the high content of (Ca), the egg processing method and the egg, characterized in that the packing individually packed in a packaging container capable of sealing packaging having a volume of 50 to 90mℓ.
본발명에 적용 되는 용기는 합성수지, 종이, 알루미늄박 등으로 제조될 수 있으며, 뚜껑이 구비되어 120℃내외의 열수에서도 파손되지 않도록 밀봉 포장되는 것이 바람직하며, 용기의 크기는 내부의 용적이 50내지 90mℓ가 되도록 구성하여 전란액을 담은 후 밀봉 포장 할 때 빈공간이 최소화 되도록 구성한다.본발명은 생란을 깨끗이 세척한 후 할각하여 전란액과 난각으로 분리하고, 난각을 초산분해 방법으로 분해한 다음 건조시켜 분말화 하여 난각칼슘분말을 만들고, 상기 전란액과 상기 난각칼슘분말을 함께 용기에 담아 밀봉포장하여 구성한다.본발명의 제조공정은 다음과 같이 이루어 진다. The container applied to the present invention may be made of synthetic resin, paper, aluminum foil, etc., it is preferable that the lid is provided in a sealed package so as not to be damaged even in hot water of about 120 ℃, the size of the container is 50 to It is configured to be 90mℓ so that the empty space is minimized when packing the sealed solution after sealing the whole egg solution, the present invention is separated into eggshell and eggshell by dividing the egg after clearing the fresh eggs, the eggshell is decomposed by acetic acid decomposition method The powder is dried and powdered to form an eggshell calcium powder. The eggshell liquid and the eggshell calcium powder are packed together in a container and sealed. The manufacturing process of the present invention is performed as follows.
상기 공정 중 난각의 초산처리를 통하여 칼슘성분을 용출 분해시키는 난각칼슘의 제조는 생란을 할각하여 전란액과 난각으로 분리한 후, 먼저 난각을 수세하여 내막을 제거하고, 115℃에서 15분간 살균처리한 후 50mesh로 분쇄하여 10배중량의 10% 초산용액에 CO2발생이 거의 없을 때 까지 4시간 이상 반응시키고, 이것을 105℃에서 2 시간 동안 열풍건조 시킨 다음 미세하게 분쇄하여 만든다. 난각으로부터의 칼슘용출은 대부분 CaCO3+ 2CH3COOH →(CH3COO)2Ca + CO2+ H2O 와 같은 반응으로 이루어 진다.The preparation of eggshell calcium which elutes and dissolves calcium components through acetic acid treatment of eggshell is separated into eggshell and eggshell by dividing eggs, first washing with eggshell to remove the inner layer, and sterilizing at 115 ° C. for 15 minutes. After pulverizing to 50mesh and reacted for 10 hours at 10% acetic acid solution until there is almost no CO 2 generation for more than 4 hours, which is dried by hot air drying at 105 ℃ for 2 hours and then finely ground. Calcium elution from eggshell is mostly done by the reaction of CaCO 3 + 2CH 3 COOH → (CH 3 COO) 2 Ca + CO 2 + H 2 O.
한편 용기의 재질을 투명한 것으로 구성할 경우 육안으로 난백 및 난황을 직접 확인할 수 있어 혈반등 이물질 혼입 상태나 난황의 윤곽등 신선도 측정의 기준이 되는 사실들을 별도의 장치나 설비 없이도 확인하기 용이하다.On the other hand, if the material of the container is made transparent, the egg white and egg yolk can be directly checked with the naked eye, so it is easy to check the facts that are the standards of freshness measurement such as the mixing of foreign substances such as blood spots or the outline of the egg yolk without any additional equipment or equipment.
할각된 전란액의 난황은 난백보다 부력이 커 용기의 하부 용적에 비하여 상부 용적이 일정비율이상의 크기를 가질 때 난황은 상부쪽으로 부상하게 된다. 난황은 난백보다 고영양소를 함유하고 있으며 항균성분을 적게 함유하고 있어 미생물의 공격을 받기 쉬운데 상기와 같은 난황의 부상은 공기중의 미생물에 쉽게 노출될 수 있어 계란의 저장성을 떨어뜨릴 수 있다. 따라서 본발명에 적용되는 용기의 구성형태는 상부의 용적이 하부의 용적보다 일정비율이상 작게 구성할 수 도 있다.한편 본발명은 전란액에 식염 0.5 중량％ 등 일정량의 조미료와 사포닌 함유물 등 생리적 기능성분을 일정량 첨가시킴으로써 영양 및 기능성이 강화된 계란을 제공할 수도 있다.본발명은 본발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형하여 구성할 수 있음은 이 기술 분야에서 통상의 지식을 가진자에게 자명하다. 따라서 그러한 변형된 구성들은 본 발명의 특허청구 범위에 속한다 해야 할 것이다.Egg yolk of sliced egg yolk is more buoyant than egg white, and the egg yolk rises to the upper side when the upper volume is above a certain ratio compared to the lower volume of the container. Egg yolk contains higher nutrients than egg white and contains less antimicrobial components, so it is easy to be attacked by microorganisms. Such egg yolk injuries can be easily exposed to microorganisms in the air, thereby reducing the shelf life of eggs. Therefore, the configuration of the container applied to the present invention may be configured by the upper volume is smaller than the lower volume by a certain ratio. On the other hand, the present invention is a physiological method such as containing a certain amount of seasoning and saponin content such as 0.5 wt% salt in the whole egg solution. It is also possible to provide eggs with enhanced nutrition and functionality by adding a certain amount of functional ingredients. The present invention can be modified and modified in various ways without departing from the spirit and scope of the present invention. Self-explanatory Therefore, such modified configurations will have to belong to the claims of the present invention.
따라서 본발명에 의하면 칼슘 등 영양성분과 식염 등 조미성분들을 적량 혼입시키기 용이하여 영양적으로 우수한 건강지향적인 란 제품을 제공할 수 있으며, 육안을 통하여 난백 및 난황 등 가식부의 신선도를 확인할 수 있어 제품에 대한 신뢰도를 높여줄 수 있고, 삶은란으로 가공시 난각을 제거해야 되는 불편이 없이 용이하게 취식할 수 있으며 난각 제거시 수반되던 가식부분을 손으로 잡아야 하는 경우가 없어 위생적으로 이용할 수 있다. 특히 가공시 난각성분의 첨가 이용은 계란의 가공수율을 높여줄 뿐만 아니라 전란액중 인(P)의 함량보다 칼슘(Ca)의 함량을 높게 해주어 칼슘의 소화 흡수 이용률을 높여 주는 등 계란의 품질을 탁월하게 높여주어 국민건강증진에 도움을 줄 수 있다. 또한 난각의 파손 위험성이 없어 동파에 대한 염려 없이 냉동 보관을 할 수 있는 등 취급이 용이하며, 난각을 폐기처리하지 않게 되므로 친환경적인 장점이 있다.Therefore, according to the present invention, it is easy to mix nutrients such as calcium and seasonings such as salt, and can provide nutritionally excellent health-oriented egg products.The freshness of the edible part such as egg white and egg yolk can be confirmed through the naked eye. It can increase the reliability, and can be easily eaten without the inconvenience of removing the eggshell when processing with boiled egg, and can be used hygienically because there is no need to hold the decorative part that was involved in removing the eggshell by hand. In particular, the addition of eggshell components during processing not only improves the processing yield of eggs, but also increases the calcium (Ca) content than the phosphorus (P) content in the whole egg solution, thereby increasing the digestive absorption and utilization of calcium. It can be helped to promote national health by increasing it excellence. In addition, there is no risk of breakage of the egg shell, so it is easy to handle, such as freezing storage without fear of freezing, and there is an environmentally friendly advantage because the egg shell is not disposed of.
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