KR100516401B1 - Preparation of Dried and Microencapsulated vinegar pickled egg(Choran) - Google Patents

Abstract

The present invention relates to a method for producing dried egg which is easy to eat by minimizing the irritating taste and fishy characteristic of egg, in the present invention, (a) eggs and vinegar 1: 2 to 1: 3 (W / V) Immersing in an airtight container at a rate of aging and ripening at room temperature for at least one week to make an egg; (b) passing the egg and vinegar prepared in (a) together through a sieve to filter egg eggs and other residues of the egg, then mixing and homogenizing to form a liquid egg; (c) The hot air dried in (b) is dried under the conditions of 30 to 50 ° C, or frozen at -10 ° C to -30 ° C, and then dried under the condition of a chamber temperature of 0 to 40 ° C using a lyophilizer. step; (d) pulverizing and drying the dried egg is provided.

Description

Preparation method of dried egg {Preparation of Dried and Microencapsulated vinegar pickled egg (Choran)}

The present invention relates to a method of manufacturing dried egg, and more particularly, to a method of preparing dried egg which is easy to eat by minimizing irritating taste and fishy smell.

An egg is a food made by immersing an egg in vinegar and melting it. If you soak eggs in vinegar for 5-6 days, the shell melts in vinegar and softens, the whites become hydrated and swell, and the yellows become hardened like a semi-fertilized egg. The eggshell melts and softens because vinegar acid, the main component of vinegar, dissolves lime powder, and yellowing is hardened by acid coagulation.

Eggs contain an ingredient called antitrypsin, which inhibits protein digestion, which can burden infants, the elderly, or patients with digestive systems, and avidin in whites interferes with the action of biotin, a vitamin. This can cause dermatitis or hair loss. The egg is a food that solves all the problems of eggs by the action of vinegar.

Difficulty in digestion and absorption, it is effective in returning the weakened stamina to normal and helps the metabolic function smoothed because its utility range is large. Hippocrates, the ancestor of medicine, also pointed out that rebellion is good for patients in recovery, which suggests that the effects of rebellion have been recognized for two thousand years. In addition, the effects of the ovulation, hypertension, atherosclerosis prevention, gastric and sewage, hepatitis, diabetes (when taking the long-term) is known.

In the past, the egg was soaked in vinegar as it is, that is, the skin is soft, the skin is eaten, and the other is the method of eating the yolk and the whites. Alternatively, the resulting egg was passed through a sieve to filter egg residues and other residues after egg dissolution, and then homogenized using a mixer or homogenizer to form a liquid egg. However, such conventional egg or liquid egg is not used widely in spite of the above-mentioned advantages because most people are reluctant to eat due to the irritating taste of vinegar and the adverse fishy smell of eggs. In addition, the conventional method of producing an egg has been arbitrarily made in the private sector without establishing proper manufacturing conditions. One aspect of the present invention relates to a method of drying and powdering an egg in order to establish a method for producing the egg and to minimize the irritating taste and fishy smell peculiar to the egg.

As a related prior art, Korean Laid-Open Patent Publication No. 2001-31749 discloses a decomposed product obtained by spray drying or drying a saturated egg solution obtained by dipping in vinegar under conditions of an injection temperature of 180 ° C. or higher and an exhaust temperature of 120 ° C. or higher. This method describes a method of dry powdering after heat sterilization and / or filtration as the case may be. However, when drying the egg in this way, the active ingredient of the egg is denatured considerably at high temperature, and it is difficult to maintain the efficacy of the egg. There is a problem that appears and can be easily changed.

The present invention is intended to solve the above problems, in the present invention is to minimize the irritating taste and fishy smell peculiar to the drying by drying the egg in a way that can minimize the degeneration of the component when the drying.

Accordingly, the present invention provides a method of drying an egg which can minimize the degeneration of the component of the egg during drying.

In addition, the present invention provides a microencapsulated egg powder shielding the taste and aroma of the egg so that you can hardly feel the unpleasant taste and aroma of the egg when eating.

The present invention provides a process for producing an egg which has been optimized under appropriate conditions.

In addition, the present invention provides a dietary supplement prepared in a form that is easier to take using the dried egg of the present invention.

In the present invention,

(a) immersing eggs and vinegar in a sealed container at a ratio of 1: 2 to 1: 3 (W / V) and then ripening at room temperature for at least one week to produce eggs;

(b) passing the egg and vinegar prepared in (a) together through a sieve to filter egg eggs and other residues of the egg, then mixing and homogenizing to form a liquid egg;

(c) The hot air dried in (b) is dried under the conditions of 30 to 50 ° C, or frozen at -10 ° C to -30 ° C, and then dried under the condition of a chamber temperature of 0 to 40 ° C using a lyophilizer. step;

(d) pulverizing and drying the dried egg is provided.

The method for producing dried eggplant according to the present invention will be described in detail for each step.

1. The steps to create a disturbance

First, rinse the eggs in clean water to remove any debris from the egg surface and drain. More preferably, the ogol egg can be used as an egg.

Prepare eggs and vinegar in a ratio of 1: 2 to 1: 3 (W / V: capacity to weight) in an airtight container and ripen at room temperature for at least one week to make eggs. At this time, more preferably eggs and vinegar in a ratio of 1: 3 (W / V) and aged at about 25 ℃ for one week. As the vinegar, more preferably, brewed vinegar is used.

2. Step of making liquid egg

The egg and vinegar prepared above are passed through a sieve to filter egg eggs and other residues, and then mixed and homogenized to form a liquid egg. At this time, the sieve may use a sieve of about 10 to 40 mesh, and may be mixed and homogenized by using a mixer or homogenizer.

3. Drying stage of liquid egg

Dry the liquid egg made in the above way to minimize component denaturation of the egg.

In the present invention, the following two drying methods are preferably used.

(1) Hot air drying

The liquid turbulence is dried with hot air under conditions of 30 to 50 ° C. At this time, More preferably, it is made to dry by hot air on 40 degreeC conditions.

(2) freeze drying

After freezing the liquid egg at -10 ° C ~ -30 ° C and using a freeze dryer using a freeze dryer under the conditions of the chamber temperature of 0 ~ 40 ° C. At this time, more preferably, the liquid disturbance is frozen at -20 ° C and dried using a lyophilizer under the condition of the chamber temperature of 30 ° C or less.

4. Powdering dried eggs

In this step, the dried egg yolk is pulverized and powdered. In this case, the particles are preferably pulverized and passed through a sieve of 10 to 50 mesh to even the particles.

The powdered egg yogured through the above steps, preferably, to shield the unpleasant taste and aroma of the egg at the same time the glucose so that the dried egg yolk again absorbs moisture to prevent moisture absorption and increase shelf life; Lactose; Starch; Gum arabic; gelatin; Maltodextrin; The aqueous solution of any one of cyclodextrins or mixtures thereof can be microencapsulated by spray coating. After microencapsulation, it is desirable to pass the particles through a sieve to even out the particles. Such microencapsulation treatment of the egg powder can further improve the ease of eating of dried egg.

Dried eggs of the present invention may be provided in the form of dietary supplements alone or in combination with other ingredients of known utility, such as vitamins, minerals and the like. The dietary supplement may have a form formulated by a known method by adding excipients or supplements usable in foods, and may have a form of granules, tablets, capsules, pills.

Hereinafter, the present invention will be described in detail by way of examples. However, the examples are only for illustrating the present invention and the scope of the present invention is not limited by the following examples.

Example 1

Manufacture of eggs

The ogol egg was washed in clean water to remove foreign substances on the egg surface and then drained. The prepared ogol eggs and vinegar were immersed in a sealed container at a ratio of 1: 3 (W / V: capacity to weight) and then aged at room temperature (about 25 ° C.) for a week to complete the egg production.

Example 2

Preparation of dried egg (hot air drying)

1) The egg and vinegar prepared in Example 1 were passed through a 20 mesh sieve to filter egg residues and other residues after egg dissolution, and homogenized for 1 minute using a mixer to make a liquid egg phase.

2) The hot liquid dried in 1) was dried under conditions of 40 ° C.

3) The dried egg yolk was pulverized and passed through a 30 mesh sieve to make particles evenly to form a powder egg yolk.

Example 3

Preparation of dried egg (freeze drying)

1) The egg and vinegar prepared in Example 1 were passed through a 20 mesh sieve to filter egg residues and other residues after egg dissolution, and homogenized for 1 minute using a mixer to make a liquid egg phase.

2) The liquid phase produced in 1) was frozen at -20 ° C and then dried under conditions of a chamber temperature of 30 ° C using a lyophilizer.

3) The dried egg was pulverized and passed through a 30 mesh sieve to obtain a powder egg.

Example 4

Preparation of dried egg (freeze drying)

1) The egg and vinegar prepared in Example 1 were passed through a 20 mesh sieve to filter egg residues and other residues after egg dissolution, and homogenized for 1 minute using a mixer to make a liquid egg phase.

2) The liquid phase produced in 1) was frozen at -20 ° C and then dried under conditions of a chamber temperature of 30 ° C using a lyophilizer.

3) The dried egg yolk was ground and passed through a 30 mesh sieve.

4) After spray coating the gelatin aqueous solution on the dried egg of 3), the particles were evenly passed through a 40 mesh sieve.

Example 5

Preparation of Hard Capsule

500 mg each of the dried eggs prepared in Examples 2 to 4 were filled into gelatin capsules to make hard capsule eggs.

Example 6

Sensory test

The edible ease of eating dried eggs of the present invention was evaluated by the sensory test, based on the eggs produced in Example 1 and the liquid eggs produced in Example 1). Thirty adults (15 males and 15 females) were tested at 11am to 12am before meals. The main contents of sensuality were bad taste, bad smell, and refusal to eat. Based on the score for each level of each item, ① No idea (0 points) ② Almost unknown (3 points) ③ Frail flies (6 points) ④ Strong flying (10 points) was divided. The average score of each item was evaluated, and 6 or more points were judged to be difficult to eat. The results are shown in Table 1 below.

As can be seen from the above examples, the dried eggs of the present invention minimize the unconstitutionality of the eggs and minimize the unpleasant taste and aroma of the eggs, making it easy to eat, and can be formulated into various forms. The convenience of carrying and taking is also greatly increased. The present invention is to greatly improve the usability of the egg which has not been widely used in spite of many advantages and various known effects, so that anyone can easily use the egg.

Claims (4)

(a) immersing eggs and vinegar in a sealed container at a ratio of 1: 2 to 1: 3 (W / V) and then ripening at room temperature for at least one week to produce eggs; (b) passing the egg and vinegar prepared in (a) together through a sieve to filter egg eggs and other residues of the egg, then mixing and homogenizing to form a liquid egg; (c) The hot air dried in (b) is dried under the conditions of 30 to 50 ° C, or frozen at -10 ° C to -30 ° C, and then dried under the condition of a chamber temperature of 0 to 40 ° C using a lyophilizer. step; (d) pulverized by drying the dried egg of (c) and powdered; Lactose; Starch; Gum arabic; gelatin; Maltodextrin; Spray coating the aqueous solution comprising any one or more of the cyclodextrin to microencapsulate the egg powder. The method of claim 1, wherein the microencapsulation step further comprises the step of homogenizing the particles by passing through a sieve after microencapsulation. Dietary supplement comprising a dried egg of claim 1 or 2. The method according to claim 3, The dietary supplement is formulated by adding an excipient or auxiliary agent usable in the food, characterized in that it has any one form of granules, tablets, capsules, pills.