KR101582075B1 - Preparation method for salted egg containing red ginseng component - Google Patents
Preparation method for salted egg containing red ginseng component Download PDFInfo
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- KR101582075B1 KR101582075B1 KR1020150119724A KR20150119724A KR101582075B1 KR 101582075 B1 KR101582075 B1 KR 101582075B1 KR 1020150119724 A KR1020150119724 A KR 1020150119724A KR 20150119724 A KR20150119724 A KR 20150119724A KR 101582075 B1 KR101582075 B1 KR 101582075B1
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- red ginseng
- egg
- salted egg
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Images
Classifications
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- A23L1/3212—
-
- A23L1/3002—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 홍삼성분이 함유된 염장란의 제조방법에 관한 것으로서, 보다 구체적으로는 달걀을 염장 후 홍삼성분을 투입함으로써 달걀의 영양과 보존성을 높여 소비자의 건강증진 및 상품가치를 향상함과 아울러 소비자의 다양한 입맛을 충족하여 소비증대를 통한 생산가의 소득향상에도 기여할 수 있도록 하는 홍삼성분이 함유된 염장란의 제조방법에 관한 것이다.The present invention relates to a method for preparing a salted egg containing red ginseng ingredients, and more specifically, by adding red ginseng ingredients after salting an egg, the nutrition and preservability of the egg is increased to improve the health of the consumer and improve the product value, The present invention relates to a method for manufacturing a salted egg containing red ginseng components, which can contribute to improvement of income of a producer through consumption increase.
일반적으로, 달걀은 성장에 필요한 모든 영양성분을 함유한 완전식품으로서 양질의 단백질이 풍부하고 칼슘이나 철분과 같은 무기질, 비타민 등 우리의 몸에 필요한 영양소가 골고루 들어 있어 단일식품으로는 영양가가 가장 뛰어난 것으로 알려져 있다.In general, egg is a complete food containing all the necessary nutrients for growth. It is rich in high-quality protein, contains nutrients necessary for our bodies such as minerals such as calcium and iron, and vitamins, .
특히, 달걀노른자에 함유된 레시틴 성분은 혈중 콜레스테롤 수치를 낮춰주고 지방간을 예방하며 두뇌신경 전달물질인 콜린을 생성하여 기억력 및 집중력을 향상하여 두뇌발달에도 매우 효과적이다.In particular, the lecithin ingredient contained in the egg yolk is effective for brain development by lowering the blood cholesterol level, preventing fatty liver, and generating choline which is a brain neurotransmitter, thereby improving memory and concentration.
그러나 달걀은 완전식품이라고는 하나 비타민C나 철분과 같은 영양성분이 부족한 편이고, 약간 고소한 맛 외에는 별다른 맛이 없을 뿐 아니라 자칫 비린 맛이 날 수도 있으며 금방 변질되는 편이어서 장기간 보관이 어렵다는 단점이 있다.However, egg is a complete food, but it lacks nutrients such as vitamin C and iron, and besides it does not have any taste except for a little bit of taste, it may taste bad and it is easily changed and it is difficult to keep for a long time.
예컨대, 달걀은 저장시의 온도나 습도가 높고 보관기간이 길어질수록 신선도가 떨어지면서 부패되는 등 품질이 저하될 염려가 있으므로 냉장 보관해야 하는 번거로움이 있고, 또한 냉장상태로 보관하더라도 변질의 우려가 있어 가급적 2주 이내로 사용해야 하는데다가 달걀 표면의 미세구멍(기유)에 의해 냄새를 쉽게 흡수하므로 냄새가 강한 음식물과는 분리하여 보관해야 하는 불편함이 있다.For example, eggs have a high temperature and humidity during storage and a longer storage period, resulting in a decrease in freshness and corruption, resulting in deterioration in quality. Therefore, there is a need to store eggs in a refrigerator. It is necessary to use it within 2 weeks as much as possible, and the odor is easily absorbed by the micropores (base oil) on the surface of the egg, so that it is inconvenient to keep it separate from food having strong odor.
이에 따라 달걀의 부족한 영양성분을 보충하고 보존기간을 연장하며 질병에 대한 면역력 증강 등을 위한 여러 가지 기술이 개발되고 있는바, 그 예로서 나무를 태워 나오는 연기로 달걀을 익히는 방법을 비롯하여 게르마늄 성분이 함유된 사료로 사육한 닭으로부터 달걀을 취하거나, 맥반석이나 황토방에서 한방재료와 함께 달걀을 가열하거나 유황온천수에 삶는 등의 방법이 개시되어 있다.Accordingly, various techniques have been developed for supplementing deficient nutrients of eggs, prolonging preservation period, and improving immunity against diseases. Examples of such methods include a method of cooking egg with smoke from the wood burning, A method in which an egg is taken from a chicken raised with a feedstuff, or the egg is heated with a herbal ingredient in an elvan or an obovate, or is boiled in a sulfur spring water.
본 발명은 상기와 같은 달걀의 보관 및 품질 개선을 지속하기 위하여 개발된 것으로서, 종래의 가공 달걀에 비하여 영양성분이 더욱 풍부하고 보존기간이 증대되면서도 생달걀을 그대로 얻을 수 있는 제조방법을 제시하고자 하였다.The present invention has been developed in order to continue the preservation and improvement of quality of eggs as described above, and proposes a manufacturing method which can obtain raw eggs as it is while the nutrients are more abundant and the preservation period is increased compared with the conventional processed eggs .
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 영양이 풍부하고 보존력이 증대된 홍삼성분이 함유된 염장란의 제조방법을 제공하는데 목적이 있다.It is an object of the present invention to provide a method for preparing a salted egg containing a red ginseng component rich in nutrition and having increased preservation power.
본 발명의 다른 목적은 달걀의 상품가치를 향상하고 소비자의 다양한 취향에 부응하며 생산자 및 가공업체의 소득증대를 촉진하도록 하는 것이다.Another object of the present invention is to improve the commodity value of eggs, meet various tastes of consumers, and promote income increase of producers and processors.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 홍삼성분이 함유된 염장란의 제조방법은, a) 달걀 표면의 이물질을 제거하도록 물을 미세 분사 후 건조하는 달걀 세척 단계; b) 상기 달걀을 염도 10~20%의 소금물에 침지하여 염장 달걀을 얻는 달걀 염장 단계; c) 홍삼에 에탄올을 투입하여 교반 추출하고, 여기에서 얻어진 추출액을 냉각 후 농도 45~55%로 감압 농축하여 홍삼 농축액을 얻는 홍삼 농축액 제조 단계; d) 상기 염장 달걀을 상기 홍삼 농축액과 물의 혼합액에 침지한 후 10~15rpm의 저속으로 교반하여 홍삼 농축액이 염장 달걀 내부로 침투되어 홍삼성분이 함유된 염장 생란을 얻는 홍삼 농축액 침투 단계; 및 e) 상기 홍삼성분이 함유된 염장 생란을 온풍 건조하는 건조 단계;를 포함함을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for preparing red ginseng containing red ginseng component, comprising the steps of: a) washing an egg by spraying water to remove impurities on the surface of the egg; b) egg salting step in which the egg is dipped in salt water of 10 to 20% salinity to obtain salted egg; c) Red ginseng concentrate preparation step in which ethanol is added to the red ginseng to be stirred, and the obtained extract is cooled and concentrated under reduced pressure to a concentration of 45 to 55% to obtain a red ginseng concentrate; d) a step of immersing the salted egg in a mixture of the red ginseng concentrate and water, stirring the mixture at a low speed of 10 to 15 rpm to infiltrate the salted egg into the salted egg to obtain salted egg production containing red ginseng components; And e) drying the salted egg yolk containing the red ginseng component by hot air drying.
여기에서, c) 단계에서의 홍삼은 온도 60~75℃에서 증숙된 것이며, 이를 온도 75~90℃에서 에탄올로 교반 추출한다.Here, red ginseng in step c) is matured at a temperature of 60 to 75 ° C and is stirred and extracted with ethanol at a temperature of 75 to 90 ° C.
또한, d) 단계에서 홍삼 농축액과 물이 2 : 1의 비율로 혼합된 홍삼 농축액/물 혼합액에 염장 달걀을 온도 10~25℃의 저온에서 3~5시간 동안 교반하는 것이다.In step d), the salted egg is stirred at a low temperature of 10 to 25 ° C for 3 to 5 hours in a red ginseng concentrate / water mixture mixed with a red ginseng concentrate and water at a ratio of 2: 1.
이때, 상기 홍삼 농축액/물 혼합액에 현미 농축액, 옥수수 농축액, 천연 감미제 중 선택하여 첨가할 수도 있다.At this time, the red ginseng concentrate / water mixture may be added to the mixture of brown rice concentrate, corn concentrate and natural sweetener.
아울러, 본 발명은 d) 단계에서 상기 염장 생란을 홍삼 농축액과 물의 혼합액에 투입하고 온도 65~80℃에서 2.0~3.5㎏/㎠의 압력을 가하여 홍삼 농축액이 염장 생란 내부로 침투되어 홍삼성분이 함유된 익은 상태의 염장 달걀이 얻어지는 단계;를 더 포함함을 특징으로 하는 것이다.In addition, in step d) of the present invention, the salted egg production is introduced into a mixed solution of red ginseng concentrate and water, and a pressure of 2.0 to 3.5 kg / cm 2 is applied at a temperature of 65 to 80 ° C. And a step of obtaining a salted egg in a ripened state.
이때, 상기 홍삼 농축액과 물이 4~5 : 1의 비율로 혼합된 홍삼 농축액/물 혼합액에 염장 생란을 2~3시간 동안 가온 및 가압한다.At this time, salting egg production is heated and pressurized for 2 to 3 hours in the red ginseng concentrate / water mixture mixed with the red ginseng concentrate and water at a ratio of 4 to 5: 1.
이상에서 살펴본 바와 같이, 본 발명의 홍삼성분이 함유된 염장란의 제조방법에 따르면, 달걀을 염장 처리 및 홍삼성분을 함유하도록 가공 처리함으로써 달걀과 홍삼의 유효성분을 동시에 섭취할 수 있음과 아울러 홍삼 고유의 쓴맛으로 인해 섭취하기 어려워하던 어린이들도 쉽게 접근이 가능하여 소비자의 건강증진을 도모할 수 있으며, 또한 생달걀 상태 그대로 얻을 수 있어 다른 음식물의 원재료로 이용할 수 있는데다가 냉장상태로 보관하지 않더라도 쉽게 변질되지 않아 저장기간을 늘릴 수 있으므로 생산자 및 가공업체의 소득향상에도 도움이 될 수 있다는 장점을 가진 것이다.As described above, according to the present invention, it is possible to simultaneously ingest an effective ingredient of an egg and red ginseng by treating the egg with a salt treatment and processing the red ginseng component so as to contain the red ginseng ingredient, The bitter tastes of children can be easily accessed by the children who have difficulty in consuming them, so that the health of the consumer can be promoted. Also, the raw egg can be obtained as the raw material of other foods, and even if not stored in a refrigerated state It is possible to increase the storage period because it does not deteriorate, which is advantageous in that it can help the income of the producer and the processing company.
도 1은 본 발명에 따른 가공 염장란의 제조과정을 나타내는 흐름도1 is a flow chart showing a process of manufacturing a processed salting column according to the present invention;
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 기술적 사상을 용이하게 실시할 수 있도록 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 다만, 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the technical idea of the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
본 발명에 따른 홍삼성분이 함유된 염장란의 제조방법은, 달걀 표면의 이물질을 제거하도록 물을 미세 분사 후 건조하는 달걀 세척 단계; 상기 달걀을 염도 10~20%의 소금물에 침지하여 염장 달걀을 얻는 달걀 염장 단계; 홍삼을 증숙 후 에탄올을 투입하여 교반 추출하고, 여기에서 얻어진 추출액을 냉각 후 농도 45~55%로 감압 농축하여 홍삼 농축액을 얻는 홍삼 농축액 제조 단계; 상기 염장 달걀을 상기 홍삼 농축액과 물의 혼합액에 침지한 후 10~15rpm의 저속으로 교반하여 홍삼 농축액이 염장 달걀 내부로 침투되어 홍삼성분이 함유된 염장 생란을 얻는 홍삼 농축액 침투 단계; 및 상기 홍삼성분이 함유된 염장 생란을 온풍으로 건조하는 건조 단계;를 포함함을 특징으로 하는 것이다.The method for preparing a salted egg containing red ginseng component according to the present invention comprises: an egg washing step in which water is finely sprayed to remove foreign matters on the surface of an egg and dried; An egg salting step of immersing the egg in salt water of 10 to 20% salinity to obtain a salted egg; The red ginseng concentrate was prepared by adding ethanol after steaming, stirring and extracting the obtained extract, and concentrating the extract to a concentration of 45 ~ 55% under reduced pressure to obtain a red ginseng concentrate; A step of immersing the salted egg in a mixture of the red ginseng concentrate and water, stirring the mixture at a low speed of 10 to 15 rpm to infiltrate the salted egg into the salted egg to obtain salted egg production containing red ginseng components; And drying the salted egg yolk containing the red ginseng component by warm air.
이에 대하여 단계별로 좀더 구체적으로 살펴보면 다음과 같다.In this regard, the following will be more specific.
[1] 달걀 세척[1] Egg cleaning
우선, 달걀의 표면에 부착된 미생물이나 배설물과 같은 오염물질을 제거하기 위하여 온도 43~51℃, pH 11 이상의 세척수를 2~3분 동안 달걀 표면에 분사하여 세척한다. 이때, 달걀 껍질의 큐티클 층의 손상이 최소화되도록 달걀 표면에 분사되는 물의 분무압력은 0.5~1.5bar으로 한다.First, to remove contaminants such as microorganisms or feces attached to the surface of eggs, washing water having a temperature of 43 to 51 ° C and a pH of 11 or more is sprayed on the surface of the egg for 2 to 3 minutes. At this time, the spray pressure of the water sprayed on the egg surface is set to 0.5 to 1.5 bar so that the damage of the cuticle layer of the egg shell is minimized.
또한, 달걀 세척 시에는 상기 분무 세척방식 외에도 초음파 세척방식을 이용할 수도 있다In washing eggs, besides the spray cleaning method, an ultrasonic cleaning method may be used
표면 세척이 완료된 달걀은 온도 45~55℃의 온풍으로 즉시 건조한다.Eggs that have been surface washed are dried immediately with hot air at a temperature of 45 to 55 ° C.
[2] 달걀 염장[2] eggs, salted
이어서, 상기 세척된 달걀을 염분이 함유된 물을 이용하여 염장한다.The washed eggs are then salted using saline-containing water.
소금으로는 천일염이 사용되며, 천일염과 물을 혼합하여 염도 10~20%의 소금물을 만들고, 여기에 달걀을 침지한 후 상온에서 7~20일 동안 방치하여 소금물이 달걀 내부로 침투하도록 한다.Salt is used as a salt, salt is made by 10 ~ 20% of salinity by mixing salt with water, and the egg is immersed in it. Then, it is left at room temperature for 7 ~ 20 days so that salt water penetrates into the egg.
[3] 홍삼 농축액 제조[3] manufacturing red ginseng concentrate
상기 염장된 달걀에 홍삼 농축액을 투입하기에 앞서, 홍삼 농축액을 제조한다.A red ginseng concentrate is prepared before adding the red ginseng concentrate to the salted egg.
우선, 홍삼을 세척하여 이물질을 제거한 후 후공정에서 사포닌 등 유효성분의 추출이 용이하도록 증숙하며, 이때, 홍삼의 유효성분이 파괴되지 않도록 온도 60~75℃에서 증숙한다.First, the red ginseng is washed to remove impurities, and the red ginseng is matured at a temperature of 60 to 75 ° C so that the active ingredient such as saponin can be easily extracted in the subsequent step.
상기 증숙된 홍삼에 90~99.9%의 에탄올을 홍삼 중량대비 3~4배 투입 후 홍삼의 쓴맛이 너무 우러나지 않도록 12~28시간 동안 교반 추출하되, 홍삼의 유효성분이 손실되지 않도록 온도 75~90℃에서 교반하여 추출한 후 이를 여과하여 추출박과 추출액을 분리한다. 여기에서 분리된 추출박은 다시 추출과정에 이용한다.90 ~ 99.9% of ethanol was added to the cooked red ginseng by 3 ~ 4 times the weight of red ginseng and stirred for 12 ~ 28 hours so that the bitterness of red ginseng would not be too much, And the mixture is filtered to separate the extract foil and the extract. The extracted pellet is used again for the extraction process.
즉, 상기와 동일한 방법을 반복적으로 행하여 분리된 상기 추출박으로 2차 추출을 하고, 여기에서 분리된 추출박으로 다시 3차 추출을 한 후 이로부터 얻어진 1~3차 추출액을 혼합하며, 이러한 혼합 추출액을 온도 15~20℃의 저온으로 냉각하여 홍삼 추출액을 얻는다.That is, the same method as described above is repeatedly carried out, followed by secondary extraction with the separated extract foil, followed by tertiary extraction with the separated extraction foil, and then the first to third extracts obtained therefrom are mixed, The extract is cooled to a low temperature of 15 to 20 ° C to obtain an extract of red ginseng.
이어서, 상기 홍삼 추출액은 온도 50~65℃에서 농도 45~55%가 될 때까지 감압 농축하여 에탄올을 제거하고 홍삼 농축액을 얻는다. 이에 따라 사포닌 등 홍삼의 유효성분을 함유한 홍삼 농축액을 얻게 된다.Then, the red ginseng extract is concentrated under reduced pressure to a concentration of 45 to 55% at a temperature of 50 to 65 ° C to remove ethanol to obtain a red ginseng concentrate. Thus, a red ginseng concentrate containing an active ingredient of red ginseng such as saponin is obtained.
[4] 홍삼 농축액 투입[4] Addition of red ginseng concentrate
다음으로, 상기 [2] 단계에서 얻어진 염장 달걀에 [3] 단계에서 얻어진 홍삼 농축액이 침투되도록 한다.Next, the red ginseng concentrate obtained in the step [3] is infiltrated into the salted egg obtained in the step [2].
⑴ 교반 침투⑴ Stirring penetration
상기 홍삼 농축액에 염장 달걀을 투입하여 교반하되, 교반과정에서 지속적인 흐름을 조성하면서도 달걀 내부로 홍삼 농축액의 침투가 가능한 농도가 유지되도록 상기 홍삼 농축액과 물을 중량기준 2 : 1의 비율로 혼합한 후 홍삼 농축액/물의 혼합액에 염장 달걀을 침지 상태로 두고 온도 10~25℃의 저온에서 3~5시간 동안 교반하여 삼투압 작용에 의해 홍삼 농축액이 염장 달걀 내부로 침투되도록 한다. The red ginseng concentrate and water were mixed at a ratio of 2: 1 by weight so that the concentration of the red ginseng concentrate could be maintained inside the egg, while the salted egg was added to the red ginseng concentrate and stirred. The red ginseng concentrate / water mixture is mixed with the salted egg at low temperature of 10 ~ 25 ℃ for 3 ~ 5 hours to allow the red ginseng concentrate to penetrate into the salted egg by the osmotic action.
이때, 달걀 껍질이 깨지거나 노른자가 지나치게 한쪽으로 몰리지 않도록 10~15rpm의 저속으로 교반하며, 상기 염장 달걀은 교반기 하부에서 천천히 순환되면서 그 내부로 홍삼 농축액이 서서히 스며들게 된다.At this time, the egg shell is agitated at a low speed of 10 to 15 rpm so that the egg shell is not broken or the yolk is not excessively caught in one side, and the salted egg is slowly circulated in the lower portion of the agitator and the red ginseng concentrate slowly permeates into the inside thereof.
이때, 상기 염장 달걀은 소정의 틀에 수용된 상태로 교반될 수 있다.At this time, the salted egg can be agitated while being accommodated in a predetermined mold.
아울러, 상기 홍삼 농축액의 침투 과정에서 홍삼의 사포닌 특유의 쓴맛을 완화하기 위하여 홍삼 농축액/물 혼합액에 현미 농축액이나 옥수수 농축액 또는 기타 천연 감미제를 첨가할 수도 있으며, 그 양은 홍삼 농축액/물 혼합액 100중량부를 기준으로 10~20중량부가 첨가된다.In addition, a brown rice concentrate, a corn concentrate or other natural sweetening agent may be added to the red ginseng concentrate / water mixture to reduce the bitter taste of the red ginseng saponin during the infiltration of the red ginseng concentrate. The amount of the red ginseng concentrate / 10 to 20 parts by weight, based on the total weight of the composition.
이에 따라 홍삼의 유효성분이 내부에 함유된 생달걀 상태의 염장 달걀(염장 생란)이 얻어지게 된다.As a result, a salted egg (salted eggplant) in a raw egg state containing an effective ingredient of red ginseng is obtained.
⑵ 가압 침투⑵ pressure infiltration
상기 교반 침투에 의해 1차 침투과정이 완료된 염장 생란 내부에 홍삼성분의 함유량을 높이기 위하여 상기 [3] 단계에서 얻어진 홍삼 농축액과 물을 중량기준 4~5 : 1의 비율로 혼합하고 여기에 염장 생란을 투입한 후 온도 65~80℃에서 2~3시간 동안 2.0~3.5㎏/㎠의 압력을 가하여 홍삼 농축액이 염장 생란 내부로 급속히 침투되도록 한다.In order to increase the content of the red ginseng component in the salted ginseng which has been subjected to the first penetration process by the stirring penetration, the red ginseng condensate obtained in the above step [3] and water are mixed at a ratio of 4 to 5: 1 by weight, And the pressure of 2.0 ~ 3.5㎏ / ㎠ is applied at a temperature of 65 ~ 80 ℃ for 2 ~ 3 hours so that the red ginseng concentrate rapidly penetrates into the salting egg.
이에 따라 홍삼의 유효성분이 내부에 함유된 익은 상태의 염장 달걀이 얻어지게 된다.As a result, a salted egg of a ripe state containing an effective ingredient of red ginseng is obtained.
[5] 건조 및 후처리[5] drying and post-treatment
상기 [4] 단계에서 얻어진 홍삼성분이 함유된 염장 달걀은 다시 온도 45~55℃의 온풍으로 건조하되, ⑴의 생달걀은 10~15분 동안 건조하고 ⑵의 익힌 달걀은 1~3분 동안 건조 후 규격에 따라 포장한다.The salted egg containing the red ginseng component obtained in the above step [4] is dried again with warm air at a temperature of 45 to 55 ° C, the raw egg of (1) is dried for 10 to 15 minutes, and the cooked egg of (2) is dried for 1 to 3 minutes Pack according to the standard.
상기와 같이 제조된 홍삼 농축액이 함유된 염장란은 냉장상태로 보관하지 않더라도 쉽게 변질이 일어나지 않고 장기간 동안 보존이 가능하며, ⑴의 생달걀의 경우에는 다른 음식의 재료로 활용이 가능함과 아울러 ⑵의 익힌 달걀은 간식으로서 껍질만 벗겨서 별도의 조미 없이 그대로 먹을 수 있게 된다.The red ginseng concentrate containing the red ginseng concentrate prepared as described above can be stored for a long time without being easily deteriorated even if it is not stored in a refrigerated state. In the case of raw egg of (1), it can be used as other food material, Egg is a snack that only peels and can be eaten without seasoning.
Claims (7)
b) 상기 달걀을 염도 10~20%의 소금물에 침지하여 염장 달걀을 얻는 달걀 염장 단계;
c) 홍삼에 에탄올을 투입하여 교반 추출하고, 여기에서 얻어진 추출액을 냉각 후 농도 45~55%로 감압 농축하여 홍삼 농축액을 얻는 홍삼 농축액 제조 단계;
d) 상기 염장 달걀을 상기 홍삼 농축액과 물의 혼합액에 침지한 후 10~15rpm의 저속으로 교반하여 홍삼 농축액이 염장 달걀 내부로 침투되어 홍삼성분이 함유된 염장 생란을 얻는 홍삼 농축액 침투 단계;
e) 상기 홍삼성분이 함유된 염장 생란을 온풍 건조하는 건조 단계;를 포함하고,
상기 d) 단계에서 상기 염장 생란을 홍삼 농축액과 물의 혼합액에 투입하고 온도 65~80℃에서 2.0~3.5㎏/㎠의 압력을 가하여 홍삼 농축액이 염장 생란 내부로 침투되어 홍삼성분이 함유된 익은 상태의 염장 달걀이 얻어지는 단계;를 더 포함함을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.a) an egg washing step of finely spraying water after drying to remove foreign matter on the egg surface;
b) egg salting step in which the egg is dipped in salt water of 10 to 20% salinity to obtain salted egg;
c) Red ginseng concentrate preparation step in which ethanol is added to the red ginseng to be stirred, and the obtained extract is cooled and concentrated under reduced pressure to a concentration of 45 to 55% to obtain a red ginseng concentrate;
d) a step of immersing the salted egg in a mixture of the red ginseng concentrate and water, stirring the mixture at a low speed of 10 to 15 rpm to infiltrate the salted egg into the salted egg to obtain salted egg production containing red ginseng components;
e) drying the salted egg yolk containing the red ginseng components by hot air drying;
In step d), the salted egg production is introduced into a mixture of red ginseng concentrate and water, and a pressure of 2.0 to 3.5 kg / cm 2 is applied at a temperature of 65 to 80 캜 to cause the red ginseng concentrate to permeate into salted egg production, And obtaining a salted egg. ≪ RTI ID = 0.0 > 11. < / RTI >
상기 c) 단계에서 상기 홍삼은 온도 60~75℃에서 증숙된 것임을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.The method according to claim 1,
Wherein the red ginseng is cooked at a temperature of 60 to 75 ° C in the step c).
상기 c) 단계에서 상기 홍삼은 온도 75~90℃에서 교반 추출하는 것을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.3. The method of claim 2,
Wherein the red ginseng is stirred and extracted at a temperature of 75 to 90 ° C in step c).
상기 d) 단계에서 상기 홍삼 농축액과 물이 2 : 1의 비율로 혼합된 홍삼 농축액/물 혼합액에 염장 달걀을 온도 10~25℃의 저온에서 3~5시간 동안 교반하는 것을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.The method according to claim 1,
Wherein the salted egg is stirred at a low temperature of 10 to 25 캜 for 3 to 5 hours in a red ginseng concentrate / water mixture solution in which the red ginseng concentrate and water are mixed at a ratio of 2: 1 in the step d) Or a salt thereof.
상기 d) 단계에서 상기 홍삼 농축액/물 혼합액에 현미 농축액, 옥수수 농축액, 천연 감미제 중 선택하여 첨가함을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.The method according to claim 1,
Wherein the red ginseng concentrate / water mixture is selected from the group consisting of a brown rice concentrate, a corn concentrate, and a natural sweetener in the step d).
상기 d) 단계에서 상기 염장 생란을 상기 홍삼 농축액과 물이 4~5 : 1의 비율로 혼합된 홍삼 농축액/물 혼합액에 투입한 후 2~3시간 동안 가온 및 가압하는 것을 특징으로 하는 홍삼성분이 함유된 염장란의 제조방법.The method according to claim 1,
The ginseng ingredient in step d) is added to a mixed solution of red ginseng concentrate / water mixed at a ratio of 4: 5: 1 and heated and pressurized for 2 to 3 hours. Or a salt thereof.
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