KR101102578B1 - Method producing functional vinegar picked egg and functional vinegar picked egg produced by the same method - Google Patents

Abstract

PURPOSE: Functional vinegar stored eggs, and producing method thereof are provided to minimize the strong taste and bad smell of conventional vinegar stored eggs. CONSTITUTION: A producing method of functional vinegar stored eggs comprises the following steps: washing the surface of eggs, and drying; mixing persimmon vinegar and wax gourd vinegar to obtain a mixture; dipping the dried eggs into the mixture, and cleaning the surface of the eggs using the mixture; preparing medicinal herbal vinegar using acetic acid bacteria, black sugar, and medical herbs including dioscorea batatas, pueraria thunbergiana, dendropanax morbifera, ginseng, adlay, and other ingredients; dipping and washing the eggs in the medicinal herbal vinegar, and repeating the process for 1-3 times; and dipping the eggs into a mixture of Chinese herbal medicine vinegar and a red ginseng extract.

Description

Method for producing functional egg and functional egg prepared by the above method {Method producing functional vinegar picked egg and functional vinegar picked egg produced by the same method}

The present invention (a) washing and then drying the surface of the egg; (b) mixing the persimmon vinegar and Dong vinegar to prepare a mixture; (c) immersing the dried eggs of step (a) in the mixture of step (b) and then washing the surface with the mixture of step (b); (d) repeating the washed eggs of step (c) in a pickling herb vinegar and then picking them and washing the surface with the pickling herb vinegar one to three times; And (e) dipping and washing the washed eggs of step (d) in the medicinal herb added with red ginseng concentrate. The present invention relates to a pharmaceutical composition and a health food containing the first egg as an active ingredient.

An egg is a food made by immersing an egg in vinegar and melting it. When eggs are soaked in vinegar for 5 to 6 days, the shell melts in vinegar and softens, the whites become hydrated and swell, and the yellows become hardened like a semi-contaminated egg. The egg shell melts and softens because vinegar acid, the main ingredient of vinegar, dissolves lime powder, and yellowing is hardened due to acid coagulation.

Eggs contain an ingredient called antitrypsin, which inhibits protein digestion, which can burden infants, the elderly, or patients with digestive system. Also, the substance called 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 such eggs by the action of vinegar.

Difficulty in digestion and absorption, it is effective in returning weakened stamina to normal, and helps to facilitate the metabolic function is wide range of utility. 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 is soaked in vinegar as it is, that is, the skin is soft and eats the shell, otherwise it is the most common method to throw away the skin and mix the yolk and white. However, such a conventional egg is irritating taste of the vinegar and the role of the fishy smell of the egg, most people are reluctant to eat, despite the various advantages such as above, the production method of the improved egg is not existing Is not in the prior art.

Korean Patent Registration No. 0500004 discloses a method for producing an egg powder, but is different from the method for producing a functional egg of the present invention.

The present invention is derived from the above requirements, the present invention minimizes the irritating taste and fishy smell peculiar to the egg, excellent in treating or improving constipation, obesity, hypertension, diabetes or blood circulation-related diseases compared to the existing egg The present invention has been completed by developing functional disturbances.

In order to solve the above problems, the present invention comprises the steps of (a) washing the surface of the egg and then drying; (b) mixing the persimmon vinegar and Dong vinegar to prepare a mixture; (c) immersing the dried eggs of step (a) in the mixture of step (b) and then washing the surface with the mixture of step (b); (d) repeating the washed eggs of step (c) in a pickling herb vinegar and then picking them and washing the surface with the pickling herb vinegar one to three times; And (e) dipping the washed eggs of step (d) in a herbal medicine vinegar to which red ginseng concentrate is added, and then scooping them.

In addition, the present invention provides a disturbance improved in the palatability and functionality produced by the above method.

The present invention also provides a pharmaceutical composition for the prevention or treatment of constipation, obesity, hypertension, diabetes mellitus or blood circulation-related diseases containing an egg as an active ingredient.

In another aspect, the present invention provides a health food for preventing or ameliorating constipation, obesity, hypertension, diabetes mellitus or blood circulation-related diseases containing an egg as an active ingredient.

The egg produced by the method of the present invention improves digestive power, improves various functional effects such as constipation, obesity, hypertension, diabetes or blood circulation-related diseases, or improves the effects as compared to existing eggs, but also tastes fishy. Excessive scent can be reduced to provide improved disturbance.

1 is a photograph showing the manufacturing process of the egg of the present invention

In order to achieve the object of the present invention,

(a) washing the surface of the egg and then drying;

(b) mixing the persimmon vinegar and Dong vinegar to prepare a mixture;

(c) immersing the dried eggs of step (a) in the mixture of step (b) and then washing the surface with the mixture of step (b);

(d) repeating the washed eggs of step (c) in a pickling herb vinegar and then picking them and washing the surface with the pickling herb vinegar one to three times; And

(e) It provides a method of producing egg with improved palatability and functionality, characterized in that it comprises the step of dipping the washed eggs of step (d) in the herbal vinegar added with red ginseng concentrate.

The production method of the first egg of the present invention is preferably

(a) washing the surface of the egg and then drying;

(b) preparing a mixture by mixing persimmon vinegar and Dong-ah vinegar in a weight ratio of 0.8-1.2: 0.8-1.2;

(c) dipping 6 ~ 8 dry eggs of step (a) in 1800 ~ 2200 parts by weight of the mixture of step (b) for 6-8 days and then take out to wash the surface with the mixture of step (b) step;

(d) 6 to 8 washed eggs in the step (c) in 1800 ~ 2200 parts of medicinal herb vinegar for 6 to 8 days and then scooped out to wash the surface with acid vinegar vinegar 1 to 3 times Making; And

(e) 6 to 8 washed eggs of the step (d) may include the step of dipping 8 to 12 days to 1800 to 2300 parts by weight of the medicinal herbs vinegar added 30 to 50 parts by weight of red ginseng concentrate,

More preferably

(a) washing the surface of the egg and then drying;

(b) mixing the persimmon vinegar and Dong-a vinegar in a 1: 1 weight ratio to prepare a mixture;

(c) immersing 7 dry eggs of step (a) in 2000 parts by weight of the mixture of step (b) for 7 days and then washing the surface with the mixture of step (b);

(d) repeating the step of washing the surface of the seven eggs washed in step (c) in 2000 parts by weight of acid herb vinegar for 7 days and then washed the surface with the herb vinegar; And

(e) dipping the washed seven eggs of step (d) for 10 days in 2040 parts by weight of medicinal herb vinegar added 40 parts by weight of red ginseng concentrate.

In the method of producing an egg of the present invention, the functionality is characterized in that the effect of preventing or ameliorating constipation, obesity, hypertension, diabetes or blood circulation-related diseases, but is not limited thereto. In addition, the blood circulation related disease may be hyperlipidemia, fatty liver, angina pectoris, arteriosclerosis, heart disease, thrombosis, myocardial infarction or arrhythmia, but is not limited thereto.

In addition, in the production method of egg yolk of the present invention, the persimmon vinegar and Dong vinegar of step (b) may be a vinegar prepared by acetic acid fermentation for 1 year or more using persimmon or Dong-a (dong amber) as raw materials, but is not limited thereto. Do not.

In addition, in the production method of the egg of the present invention, the herbicide vinegar of step (d) is a potion, 칡, Hwangchil, Eoseongcho, three hundred vine, Indongcho, bellflower, gyeolja, ginseng, yulmu, Yugeunpi, gyumdong, licorice, Astragalus, Angelica It may be, but not limited to, kelp prepared by fermenting at least one year by adding acetic acid after mixing the kelp, walnut, bokbunja, non-leafed, groust and brown sugar.

In addition, in the method of producing an egg of the present invention, the herbal medicine vinegar of the step (e) is jinmulchal, medicinal corn, ginger, leek, quince, pork potato, peony, radish, chives, onion, apple, chrysanthemum, carrot, wolfberry, pumpkin , Leek, potato, horseradish, freshly, Chinese cabbage, donkey, acorn, duckling, gingko, bellflower, roundle, persimmon, buttercup, perilla, cabbage, lettuce, forget-me-not, mugwort, barley, wheat, chili leaf, sesame, pine needle, Prepared by mixing mulberry leaf, eggplant, melon, castor leaf, tanza, loofah, bokbunja, mulberry, pear flower, mauve leaf, turmeric, ginkgo, thorny ginseng, stalk, sugar, red ginseng and honey Vinegar, but is not limited thereto.

In addition, in the manufacturing method of the first egg of the present invention, the red ginseng concentrate of the step (e) may be a concentrate prepared by concentrating the red ginseng after hot water extraction, but is not limited thereto.

The present invention also provides a disturbance with improved palatability and functionality produced by the above method.

The present invention also provides a pharmaceutical composition for the prevention or treatment of constipation, obesity, hypertension, diabetes mellitus or blood circulation-related diseases containing the above-mentioned ovum as an active ingredient.

When the egg of the present invention is used as a pharmaceutical composition, the egg can be used in medicine as it is or in the form of a pharmaceutically acceptable salt. The salt is not particularly limited as long as it is pharmaceutically acceptable, and for example, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, hydrofluoric acid, hydrobromic acid, formic acid acetic acid, tartaric acid, lactic acid, citric acid, fumaric acid, maleic acid, succinic acid, methanesulfonic acid , Benzene sulfonic acid, toluene sulfonic acid, naphthalene sulfonic acid and the like can be used. In addition to acid addition salts, base addition salts such as sodium hydroxide, potassium hydroxide, triethylamine, tert-butylamine can also be used.

In the pharmaceutical composition of the present invention, the content of the first egg may vary widely depending on the dosage form, and according to a conventional method.

The present invention also provides a health food for preventing or ameliorating constipation, obesity, hypertension, diabetes mellitus or blood circulation-related disorders, which contains the present invention as an active ingredient.

When the egg of the present invention is used as a food additive, the egg may be added as it is or used with other food or food ingredients, and may be appropriately used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to its intended use (prevention, health or therapeutic treatment). Generally, in the preparation of food or beverages, the composition of the present invention is added in an amount of up to 15 parts by weight, preferably up to 10 parts by weight based on the raw materials. However, in the case of long-term intake for health and hygiene or health control, the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety. .

There is no particular limitation on the kind of food. Examples of the food to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include healthy foods in a conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the egg of the present invention is various nutrients, vitamins, electrolytes, flavors, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols, carbonic acid Carbonating agents and the like used in beverages. In addition, the egg of the present invention may contain fruit flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the structure and the effect of the present invention will be described in more detail with reference to Examples and Preparation Examples. However, the present invention is not limited only to these examples.

Manufacturing example  One: Herbal medicine  Vinegar

10 kg each of the medicine, 황, hwangchil, eoseongcho, three hundreds, indongcho, bellflower, gnarler, ginseng, yulmu, yugeunpi, mackmundong, licorice, astragalus, donkey, kelp, dew, bokbunja, loquat leaf, grouse and brown sugar Fermented with at least one year by adding acetic acid bacteria to produce a herbal vinegar.

Manufacturing example  2: Preparation of Herbal Medicine Vinegar

Ginza, Yakkon, Ginger, Leek, Chinese quince, Pork, Peony, Radish, Chives, Onion, Apple, Chrysanthemum, Carrot, Wolfberry, Pumpkin, Japanese leek, Potato, Horseradish, Freshly, Chinese cabbage, Angelica, Acorn, Deodeok, Sageweed, Bellflower , Round, persimmon, buttercup, perilla, cabbage, lettuce, forget-me-not, mugwort, barley, wheat, chili leaf, sesame, pine needle, mulberry leaf, eggplant, melon, castor leaf, tanza, loofah, bokbunja, mulberry, yellow flower, Chinese herbal medicine vinegar was prepared by fermenting 10 kg each of mulberry leaf, turmeric, ginkgo, thorny ginseng, twig, sugar, red ginseng and honey, and then adding acetic acid bacteria.

Manufacturing example  3: Perturbed  Produce

(a) The foreign substances on the surface of the eggs were washed with water, and then dried on the surface.

(b) Persimmon vinegar and Dong-ah vinegar were mixed in a 1: 1 weight ratio to prepare a mixture.

(c) 7 dry eggs of step (a) were soaked in 2 L of the mixture of step (b) for 7 days and then taken out to wash the surface with the mixture of step (b).

(d) The seven washed eggs of step (c) was soaked in 2 L of the herb vinegar prepared in Preparation Example 7 for 7 days, and then washed, and the surface was washed twice with the herb vinegar.

(e) 7 eggs washed in step (d) were added to 40 ml of red ginseng concentrate in 2 L of medicinal herb vinegar prepared in Preparation Example 2 for 10 days, dried and boiled for 15-20 minutes. Sterilized.

Example  One: Anticonstipation  evaluation

Prepared by the method of the present invention prepared by the method of Preparation Example 3 (Preparation Example) and Preparation Example 3, but evaluated the anti-constipation of the preparation of egg (comparative example) using persimmon vinegar instead of wild herbs vinegar and herbal medicine vinegar saw. The evaluation method was to take 10 randomly selected 20 males and 20 females with constipation symptoms (20 subjects are group 1 test subjects), and consume the eggs of the preparation or comparative example after lunch for a total of 10 days a day. Then, the comparison was made based on the number of inspectors responding to each item according to the following criteria. A control group means a group that has not ingested eggs at all.

-Change

a: difficulty in bowel movements

b: small bowel movement and residual feeling

c: good defecation

-Bowel movements

a: once a day

b: once every 2 days

c: once every 3 days

d: other (not constant)

-Total effect

a: No improvement at all.

b: Constipation is not completely resolved, but there is an improvement.

c: constipation was completely resolved.

Anticonstipation evaluation
Side Defecation Effects a b c a b c d a b c Control 17 3 0 0 0 4 16 20 0 0 Comparative example 5 10 5 12 7 One 0 0 9 11 Manufacturing example 0 One 19 19 One 0 0 0 2 18

As a result, it was found that the eggs produced by the method of the present invention had superior anti-constipation effects as compared with the comparative examples.

Example  2: improve blood circulation

The experimental animals were 5 weeks old and weighed 180-200 g of Sprague-Dawley male rats (Orient, South Korea) were purchased for 1 week and used for the experiment. After adaptation, the rats were divided into 4 groups by the ingot method and raised for 3 weeks. The breeding was performed under the conditions of temperature 23 ± 2 ° C., humidity 50 ± 5%, and a 12 hour illumination cycle. In the case of the four experimental groups, 50 mg of egg of the present invention prepared by the method of Preparation Example 3 in the normal diet group (CON) positive, 0.5% cholesterol-added diet (CHOL) group, 0.5% cholesterol-added diet the positive control group (CON) / kg body weight intake group (preparation example) and 0.5% cholesterol-added diet prepared by the method of Preparation Example 3, but using herbal persimmon vinegar instead of wild herbs vinegar and herbal medicine vinegar 50 mg / kg body weight intake group (comparative example) The diet of each group except the ingestion of eggs was divided as shown in Table 2 below.

Dietary composition of experimental animals (wt%) Positive control group Negative Control Comparative example Manufacturing example casein 20 20 20 20 α-corn starch 15 15 15 15 palm oil 10 10 10 10 cellulose 5 5 5 5 mineral mixture 4 4 4 4 vitamin mixture One One One One L-methionine 0.3 0.3 0.3 0.3 choline bitartrate 0.2 0.2 0.2 0.2 cholesterol - 0.5 0.5 0.5 sucrose 44.5 44 44 44

In order to confirm the effect of blood circulation improvement, the animals were fasted for 24 hours before the end of the experiment, anesthetized with ethyl ether, opened, and collected from the abdominal aorta. The lipid concentration in serum from the collected blood was left at room temperature for one hour, and then centrifuged at 3,000 rpm and 4 ° C. for 10 minutes and used for analysis. The experimental results measured through the collected blood were shown through the average value of the measured values measured in 10 experimental animals in each group.

In order to analyze the effect of ingestion of egg on blood lipid concentration, triglyceride, total cholesterol, and HDL-cholesterol content in the separated serum were automatically measured (FUJI FILM). , Japan) using a dry chemistry analyzer 3500i (Fuji, Japan), triglyceride content, total cholesterol content, HDL-cholesterol content and LDL-cholesterol content are shown in Table 3.

Analysis of Lipid Concentration in Serum Triglyceride (TG) total-cholesterol HDL LDL Positive control group 76.32 100.84 69.42 45.27 Negative Control 124.59 215.62 40.24 187.24 Comparative example 86.17 156.41 45.78 154.74 Manufacturing example 72.14 104.11 58.24 106.81

As shown in Table 3, the triglyceride content of the triglyceride content was increased by about 2 times compared to the positive control group, and the total cholesterol content was increased by 100% or more compared to the positive control group. Appeared. From the above results, a high cholesterol diet may increase blood cholesterol content rapidly, increasing the likelihood of developing diseases caused by excessive cholesterol, such as hyperlipidemia, fatty liver, angina pectoris, arteriosclerosis, heart disease, and thrombosis. Able to know.

On the other hand, when the cholesterol diet and the ingestion of the eggs of Comparative Examples and Preparation Examples, it was found that the blood fat content is reduced. In particular, when the ingestion of the egg prepared by the method of the present invention, the amount of reduction of lipid was superior to that of the comparative example, it was found that the present invention is effective in reducing blood lipids and cholesterol.

In addition, the HDL-cholesterol content in the serum was found to be lower in the negative control group that performed the cholesterol diet compared to the positive control group. On the other hand, it was confirmed that the HDL content increased when ingestion of the eggs of Comparative Examples and Preparation Examples. HDL-cholesterol is known to be effective in improving and preventing atherosclerosis by lowering blood cholesterol levels. Therefore, it can be seen that when the ingestion of the invention of the present invention helps to improve cholesterol. On the other hand, LDL-cholesterol levels were found to be significantly higher in the negative control group that performed the cholesterol diet than the positive control group. On the other hand, in the ingested group, the LDL-cholesterol content was reduced in comparison with the negative control group, and in particular, the eggs produced by the method of the present invention (preparation example) were associated with a decrease in blood circulation due to excessive intake of cholesterol compared to the existing infertility. It was confirmed that there is an excellent effect on the improvement and prevention of.

Example  3: improving diabetes

The experimental animals were bred in the same breed and breeding conditions as in Example 2. And before the experimental treatment, STZ (Streptozotocin, A0130, Sigma) was dissolved in 0.1M citrate buffer (pH = 4) to 45-50 mg / kg of rat body weight, and injected intraperitoneaL by 0.2 ml. . One week after STZ administration, blood glucose levels were measured using Precision PlusTM Electrodes (Medisense Contract Manufacturing Ltd, United Kingdom) to select diabetic rats of 250 mg / dl or more.

The basic diet was fed to the rat according to the composition of the positive control diet of Table 2 (control), the egg diet 50 mg / kg body weight intake group (preparation example) of the present invention prepared by the method of Preparation Example 3 to the basic diet The blood glucose change was measured by dividing into a 50 mg / kg body weight intake group (comparative example), which was prepared by the method of Preparation Example 3 but prepared using persimmon vinegar instead of wild herb vinegar and herbal medicine vinegar.

Blood sugar change group Blood sugar (week, mg / dl) Blood glucose reduction amount (mg / dl) One 2 3 Control 276.9 289.0 277.4 Almost no change Comparative example 274.7 233.5 229.4 45.3 Manufacturing example 277.6 201.5 187.9 89.7

As a result, the control was almost unchanged for three weeks, the comparative example and the production example was found to decrease blood glucose. In particular, when the ingestion (preparation example) prepared by the production method of the present invention was found to be excellent in reducing blood sugar.

Example  4: Anti-obesity  effect

The experimental animals were bred in the same breed and breeding conditions as in Example 2. The basic diet was fed to rats according to the composition of the positive control diet of Table 2 (normal diet group), supplemented with lard (lard) 200 mg / kg body weight (high-fat diet group), high-fat diet group the preparation example Egg 50 mg / kg weight of the present invention prepared by the method of 3 (preparation example) and high fat diet group was prepared by the method of Preparation Example 3, but 50 mg of egg produced using persimmon vinegar instead of herb vinegar and herbal medicine vinegar The weight and subcutaneous fat change were measured after 3 weeks.

Body weight and subcutaneous fat change (g) group Initial weight Body weight after 3 weeks Early subcutaneous fat Subcutaneous fat after 3 weeks Normal diet. 193.7 195.4 33.7 34.2 It's high-fat. 190.5 229.5 34.4 46.8 Comparative example 196.4 210.1 35.4 40.7 Manufacturing example 192.6 190.6 33.5 32.1

As a result, in the normal diet group, the initial body weight and subcutaneous fat and body weight and subcutaneous fat were almost unchanged after 3 weeks, but in the high fat diet group, the body weight and subcutaneous fat were increased after 3 weeks. However, the comparative example and the manufacturing example fed the egg was less weight and subcutaneous fat compared to the high fat diet group, among which the manufacturing example fed the egg of the present invention to maintain similar body weight and subcutaneous fat even after 3 weeks, It was found to be effective against anti-obesity.

Example  5: antihypertensive effect

As the experimental animals, rats with systolic blood pressure of 140 mm or more among males of 5 weeks old Spontaneously Hypertensive Rat (Kyoto) were used for the experiment. The hypertensive rats were bred under the same breeding conditions as in Example 2. The basic diet was fed to the rat according to the composition of the positive control diet of Table 2 (control), the egg diet 50 mg / kg body weight intake group (preparation example) of the present invention prepared by the method of Preparation Example 3 to the basic diet The effect of ingestion of egg for 6 weeks on the drop in blood pressure, which was prepared by the method of Preparation Example 3 but was prepared by using persimmon vinegar and persimmon vinegar instead of herbal medicine vinegar. Was investigated.

In order to measure blood pressure, the hypertensive rats were placed in a thermostat controlled at 27 to 30 ° C. and stabilized for about 15 minutes. The average value was used after measuring systolic blood pressure five times or more at the same time and condition. Blood pressure was measured at 7-day intervals from day 0 to day 42 during the feeding of the egg of the present invention. Day 0 is the reference blood pressure as an average value of the systolic blood pressure measured after feeding the conventional commercial diet for two weeks before feeding the egg of the present invention.

Change in blood pressure (%) Week 0 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks 6 weeks Control 100 105 102 103 99 98 99 Comparative example 100 100 100 99 98 98 96 Manufacturing example 100 99 97 97 95 92 91

As a result, the control was almost unchanged for 6 weeks, the comparative example and the production example was found to decrease the blood pressure. In particular, when the ingestion (manufacturing example) prepared by the manufacturing method of the present invention it was confirmed that the systolic blood pressure was about 9% lower than the reference blood pressure at the start of the test.

Example  6: sensory test

The sensory test was carried out on 20 trained sensory test agents, and the results were shown in Table 7 below. The sensory test items were color, aroma, taste, and overall acceptability. The scores were scored according to the five-point scale method. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation Item Comparative example The disturbance of the present invention color 3.70 4.12 incense 3.50 4.18 flavor 3.60 4.16 Overall preference 3.62 4.16

As a result, as can be seen in Table 7, in the degree of preference for color, aroma and taste, the disturbance of the present invention showed a better degree of preference. In addition, it was found that the degree of disturbance of the present invention is better in overall preference degree, and that the degree of preference is improved because the egg produced by the method of the present invention has no peculiar taste and smell.

Claims (8)

(a) washing the surface of the egg and then drying;
(b) mixing the persimmon vinegar and Dong vinegar to prepare a mixture;
(c) immersing the dried eggs of step (a) in the mixture of step (b) and then washing the surface with the mixture of step (b);
(d) the washed eggs of step (c), medicinal herbs, 칡, hwangchil, eoseongcho, three hundred seconds, indongcho, bellflower, missing, ginseng, yulmu, yugeunpi, makmundong, licorice, Astragalus, Angelica, kelp, dew, bokbunja, loquat leaf Repeating the step of washing the surface with the medicinal herb vinegar, soaking in medicinal herb vinegar, fermented by adding acetic acid bacteria after mixing the grouse water and brown sugar, and then fermenting it. And
(e) the washed eggs of step (d), cinnamon, medicinal corn, ginger, leek, quince, pork potato, peony, radish, chives, onions, apples, chrysanthemum, carrots, wolfberry, pumpkin, leek, potatoes, wasabi, Freshly, Chinese cabbage, Angelica, Acorn, Deodeok, Korean herb, Bellflower, Roundle, Persimmon, Buttercup, Perilla, Cabbage, Lettuce, Forage, Mugwort, Barley, Wheat, Chilli leaves, Sesame, Pine needles, Mulberry leaves, Eggplant, Melon, Castor A mixture of red ginseng concentrate added to Chinese herbal medicine vinegar prepared by mixing leaf, tanza, loofah, bokbunja, odyssey, pear flower, mud leaf, turmeric, ginkgo, thorny ginseng, twig, sugar, red ginseng and honey The method of manufacturing the egg with improved palatability and functionality, characterized in that the manufacturing including the step of dipping and dipping. delete delete delete The method of claim 1,
(a) washing the surface of the egg and then drying;
(b) preparing a mixture by mixing persimmon vinegar and Dong-ah vinegar in a weight ratio of 0.8-1.2: 0.8-1.2;
(c) dipping 6 ~ 8 dry eggs of step (a) in 1800 ~ 2200 parts by weight of the mixture of step (b) for 6-8 days and then take out to wash the surface with the mixture of step (b) step;
(d) 6 ~ 8 washed eggs of the step (c), medicinal herbs, 칡, yellow chil, eoseongcho, three hundred seconds, Indongcho, bellflower, gyeolja, ginseng, yulmu, Yugeunpi, makmundong, licorice, Astragalus, Angelica, kelp, dew , Mixed with bokbunja, loquat leaf, gorgo water and brown sugar and then fermented by adding acetic acid bacteria, soaked in 1800 ~ 2200 parts of acid herb vinegar for 6 to 8 days and then dried to wash the surface with the herb vinegar Repeating 1 to 3 times; And
(e) 6 ~ 8 washed eggs of step (d) Jinchwak, medicinal corn, ginger, leek, Chinese quince, pork potato, peony, radish, chives, onions, apples, chrysanthemum, carrots, wolfberry, pumpkin, leek, Potatoes, Horseradish, Freshly, Chinese cabbage, Angelica, Acorns, Deodeok, Dillweed, Bellflower, Roundle, Windproof greens, Buttercup, Perilla, Cabbage, Lettuce, forget-me-not, Mugwort, Barley, Wheat, Chilli leaves, Sesame, Pine needles, Mulberry leaves, Eggplant Red ginseng concentrate in Chinese herbal medicine vinegar prepared by mixing fermentation with acetic acid and mixed with melon, cauliflower leaf, tanza, loofah, bokbunja, audi, pear blossom, myrtle leaf, turmeric, ginkgo, gooseberry, stalk, sugar, red ginseng and honey And dipping for 8 to 12 days to 1800 to 2300 parts by weight of the mixture to which 30 to 50 parts by weight is added. An egg with improved palatability and functionality produced by the method of claim 1 or 5. Pharmaceutical composition for the prevention or treatment of constipation, obesity, hypertension, diabetes mellitus or blood circulation-related diseases containing the first egg of claim 6 as an active ingredient. Health food for the prevention or improvement of constipation, obesity, hypertension, diabetes mellitus or blood circulation-related diseases containing the egg of claim 6 as an active ingredient.

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