KR102239874B1 - Method for producing omelette using low cholesterol egg and Bibimbab - Google Patents

Abstract

The present invention relates to a method for producing an omelet using low-cholesterol eggs and bibimbap. The method comprises the steps of: (1) producing a feed additive for laying hens by adding water and dogwood sap to a dried onion mixed by-product obtained by adding onion skins, onion roots and Sacha Inchi to a dryer preheated with fertilized eggs, followed by filtration and concentration under reduced pressure; (2) producing eggs by mixing the feed additive for laying hens produced in step (1) and a general feed, and feeding the same to laying hens; and (3) placing bibimbap on a prepared egg roll obtained by frying the eggs produced in step (2) in a frying pan, and wrapping the bibimbap with the egg roll.

Description

Method for producing omelette using low cholesterol egg and Bibimbab}

The present invention relates to a method for manufacturing an omelette, comprising the step of placing a low-cholesterol egg on a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate, and to an omelet prepared by the method. .

In recent years, as dietary life becomes more advanced and diversified, recognition and sales of functional low-cholesterol eggs are increasing, and the functional low-cholesterol egg market is also being actively formed.

Omelette is a typical French egg dish. The exact origin is unknown, but there is an opinion that it developed under the influence of traditional Persian cuisine. The omelette de la mere Poulard, which originated in Mont Saint-Michel in the Normandy region of France at the end of the 19th century, is particularly well known.

It is divided into savory omelette (savory omelette) and sweet omelette (sweet omelette). Variety of variations are possible depending on the cooking method, such as adding garnish, sprinkling sauce, and cooking egg dough in a pan. It is mainly known for its breakfast and brunch menus, but it is also used as a main dish or dessert.

Korean Patent No. 1200533 discloses a method of manufacturing omurice, and Korean Patent No. 1276883 discloses a method for preparing a bibimbap with enhanced palatability and nutrition, but using low cholesterol eggs and bibimbap of the present invention. It is different from the method of making an omelette.

The present invention was conceived by the above requirements, and an object of the present invention is to optimize egg production, bibimbap production and cooking conditions to prepare an omelette using low cholesterol eggs, and a method for producing an omelette having excellent nutritional preference To provide.

In order to solve the above problems, the present invention (1) add water and dogwood sap to the dried onion mixture by-product by adding onion skin, onion root and sacha inchi to a dryer preheated by adding crystals, and then filtered and reduced pressure. Concentrating to prepare a laying hen feed additive; (2) mixing the laying hen feed additive and general feed prepared in step (1) and feeding it to the laying hens to produce eggs; And (3) placing the egg produced in the step (2) on a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate. .

In addition, the present invention provides an omelette prepared by the above method.

The omelette of the present invention does not have a fishy taste peculiar to eggs, has excellent savory taste, and has excellent aroma and taste, so that consumers' preference can be improved, and because eggs with a reduced cholesterol content are used, consumers prefer more omelettes. Can provide.

In order to achieve the object of the present invention, the present invention

(1) adding water and dogwood sap to the dried onion mixture by-product by adding onion skins, onion roots and sacha inchi to a dryer preheated by adding fertilization, filtering and concentrating under reduced pressure to prepare a laying hen feed additive;

(2) mixing the laying hen feed additive and general feed prepared in step (1) and feeding it to the laying hens to produce eggs; And

(3) It provides a method for manufacturing an omelette, comprising the step of pouring the egg produced in step (2) into a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate.

In the method of manufacturing an omelette of the present invention, the egg-laying feed additive of step (1) is preferably 650-750 g of onion skin, 120-180 g of onion root, and sacha inchi in a dryer preheated by adding 0.8-1.2 kg of crystal. After adding 120-180 g and adding 2.7-3.3 L of water and 0.8-1.2 L of dogwood sap to the dried onion mixture by-product at 45-55℃ for 1-3 hours, extracting at 45-55℃ for 4-6 hours. It can be prepared by filtering and concentrating under reduced pressure. More preferably, 700 g of onion peel, 150 g of onion root and 150 g of sacha inchi are added to a dryer preheated by adding 1 kg of crystal, and dried onion mixture at 50°C for 2 hours. It can be prepared by adding 3 L of water and 1 L of dogwood sap to the by-product, extracting at 50° C. for 5 hours, filtering, and concentrating under reduced pressure. The laying hen feed additive prepared under the above conditions could be prepared as a feed additive suitable for egg production with reduced cholesterol content while increasing the spawning rate.

In addition, in the method for producing an omelet of the present invention, the mixing of step (2) may be preferably mixed in a weight ratio of a laying-based feed additive and a general feed 4-6:94-96, and more preferably a laying-based feed additive. And general feed can be mixed in a weight ratio of 5:95.

In addition, in the manufacturing method of the omelette of the present invention, the bibimbap of step (3) is preferably 18 to 22 g of beef roasted in 160 to 200 g of rice, 13 to 17 g of sliced carrots, 13 to 17 g of bean sprouts, and zucchini 13 to 17 g of seasoned, 13 to 17 g of shiitake mushrooms, 4 to 6 g of sesame oil, and 38 to 42 g of seasoning can be mixed, and more preferably, 20 g of roasted beef with 180 g of rice, 15 g of sliced carrots, 15 g of bean sprouts tossed, 15 g of zucchini tossed, 15 g of shiitake mushrooms, 5 g of sesame oil, and 40 g of seasoning sauce can be mixed and prepared.

The manufacturing method of the omelette of the present invention, more specifically

(1) Onion dried at 45-55℃ for 1 to 3 hours by adding 650-750 g of onion peel, 120-180 g of onion root, and 120-180 g of sacha inchi to a preheated dryer with 0.8-1.2 kg of crystal added. Adding 2.7-3.3 L of water and 0.8-1.2 L of dogwood sap to the mixed by-product, extracting at 45-55° C. for 4-6 hours, filtering and concentrating under reduced pressure to prepare a laying hen feed additive;

(2) mixing the laying hen feed additive prepared in step (1) and the general feed at a weight ratio of 4-6:94-96 and feeding it to the laying hens to produce eggs; And

(3) placing the egg produced in the step (2) on a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate,

More specifically

(1) 700 g of onion skin, 150 g of onion root, and 150 g of sacha inchi are added to a preheated dryer with 1 kg of crystal, and 3 L of water and 1 L of dogwood sap are added to the dried onion by-product at 50°C for 2 hours. Adding and extracting at 50° C. for 5 hours, filtering and concentrating under reduced pressure to prepare a laying hen feed additive;

(2) mixing the laying hen feed additive prepared in step (1) with the general feed at a weight ratio of 5:95 and feeding it to the laying hens to produce eggs; And

(3) The egg produced in step (2) may be poured into a frying pan, and bibimbap is placed on the prepared egg plate, and the bibimbap is wrapped with the egg plate.

Hereinafter, examples and manufacturing examples of the present invention will be described in detail. However, the following examples and preparation examples are only illustrative of the present invention, and the contents of the present invention are not limited to the following examples and preparation examples.

Preparation Example 1. Onion by-product extract

(1) 700 g of onion skin, 150 g of onion root, and 150 g of sacha inchi were prepared with mixed onion products.

(2) 1 kg of crystal mineral was added to the tray of the hot air dryer, and 1 kg of the onion mixture by-product prepared in step (1) was placed on the crystal in the dryer and dried for 2 hours in a dryer preheated to 50°C.

(3) 3 L of purified water and 1 L of dogwood sap were added to the dried onion mixture by-product of step (2), extracted for 5 hours at 50° C., filtered, and concentrated under reduced pressure to prepare an onion by-product extract.

Comparative Example 1. Onion by-product extract

(1) An onion mixture by-product of 700 g of onion skin and 300 g of onion root was prepared.

(2) On the tray of the hot air dryer, 1 kg of the onion mixture by-product prepared in step (1) was placed on the tray of the dryer and dried for 2 hours.

(3) 4 L of purified water was added to the dried onion mixture by-product of step (2), extracted for 5 hours at 50° C., filtered, and concentrated under reduced pressure to prepare an onion by-product extract.

Comparative Example 2. Onion by-product extract

An onion by-product extract was prepared by the method of Preparation Example 1, but by omitting the configuration of adding fertilization in step (2) and adding 1 L of dogwood sap in step (3), an onion by-product extract was prepared. I did.

Comparative Example 3. Onion by-product extract

An onion by-product extract was prepared by the method of Preparation Example 1, but by omitting the configuration of adding fertilization in step (2), an onion by-product extract was prepared.

Comparative Example 4. Onion by-product extract

An onion by-product extract was prepared by the method of Preparation Example 1, but the onion by-product extract was prepared by using an onion mixture of 700 g of onion skin and 300 g of onion root without using sacha inchi in step (1). .

Onion Byproduct Extract Ingredients Comparison division Onion by-product 4th inch Crystal mineral Dogwood sap Manufacturing Example 1 ○ ○ ○ ○ Comparative Example 1 ○ × × × Comparative Example 2 ○ ○ × × Comparative Example 3 ○ ○ × ○ Comparative Example 4 ○ × ○ ○

Preparation Example 2. Omelet Preparation

(1) The prepared onion by-product extract of Preparation Example 1 and the general feed were mixed at a weight ratio of 5:95 and fed to the laying hens, and the produced eggs were poured into a frying pan to prepare egg fat.

(2) Seasoned beef was fried in a frying pan, and ingredients were prepared by stir-fried in a frying pan with sliced carrots, bean sprouts, green zucchini, and shiitake mushrooms.

(3) Mix 180 g of white rice with 20 g of roasted beef prepared in step (2) above, 15 g of chopped carrots, 15 g of bean sprouts, 15 g of zucchini, 15 g of shiitake mushrooms, 5 g of sesame oil, and 40 g of seasoning sauce. Bibimbap was prepared.

(4) The bibimbap prepared in the step (3) was put on the egg paper plate prepared in the step (1), and the bibimbap was wrapped in the egg paper plate.

Example 1. Laying hen specifications using onion by-product extract

The feeding test was conducted for 2 weeks using a 45-week-old laying hen breed, Hy-Line brown, as a test animal. A total of 120 numbers were used in the experiment, and the control group fed a commercial feed, and the feed additive for efficacy verification was prepared by mixing the onion by-product extracts of Preparation Example 1 and Comparative Examples 1 to 4 in a commercial feed at a 95:5 weight ratio, respectively. I did. The composition of the laying hen control feed is shown in Table 2 below.

General feed composition Kinds content(%) Corn 55.40 Wheat 3.00 Fish meal (55%) 1.00 Soybean meal (44%) 23.4 Rapeseed Meal 3.00 DDGS 2.00 Limestone 9.34 Salt 0.22 Dicalcium phosphate 0.52 Tallow 1.60 Phytase 0.01 Vitamin, Mineral Premix1 0.10 DL-Methionine (81%) 0.11 Cholin-Hcl 0.05 ete Balance

The spawning rate for the entire test period was based on 100% for the general feed fed, and when the onion by-product extract of Preparation Example 1 was fed as a feed additive, the spawning rate was the highest, and Comparative Example 1 had the lowest spawning rate among feed additives fed. Indicated.

Laying rate of laying hens according to feed additive feeding (%) Type of feed additive Spawning rate (%) General feed feeding tool (no feed additives added) 100 ^d Manufacturing Example 1 122 ^a Comparative Example 1 104 ^c Comparative Example 2 105 ^c Comparative Example 3 112 ^b Comparative Example 4 109 ^b

Example 2. Analysis of cholesterol content in eggs

When feeding the onion by-product extract of the present invention, in addition to the effect of improving the egg production rate, an analysis of the cholesterol content of eggs was performed to confirm the quality of the produced eggs. Cholesterol analysis of eggs was performed using the egg yolk of each treatment group as a sample, and the analysis method was applied to the cholesterol analysis method of the food code.

Cholesterol content in eggs (mg/100 g) Type of feed additive Cholesterol (mg/100 g) General feed salary 1325.5 ^a Manufacturing Example 1 1166.4 ^d Comparative Example 1 1308.1 ^a Comparative Example 2 1300.2 ^a Comparative Example 3 1212.8 ^c Comparative Example 4 1268.0 ^b

As disclosed in Table 4 above, eggs produced by laying hens fed the feed with the onion by-product extract of Preparation Example 1 showed a cholesterol reduction effect of about 12% compared to the eggs fed with the general feed.

Example 3. Omelet sensory test

In order to analyze the sensory characteristics of the omelette of Comparative Example 5 using the omelette of Preparation Example 2 and the method of Preparation Example 2, the eggs produced by feeding general feed to the laying hens in step (1) were used, aroma and taste And the overall acceptability was evaluated by 20 sensory test personnel by the 7 point scale method.

Omelet sensory test Kinds incense flavor Overall preference Manufacturing Example 2 5.2 5.6 5.5 Comparative Example 5 4.8 5.0 4.8

As a result, it was confirmed that the omelette of Preparation Example 2 did not have a fishy taste peculiar to eggs, and exhibited a higher score than the omelette of Comparative Example 5 in all items due to the savory taste.

Claims (4)

(1) adding water and dogwood sap to the dried onion mixture by-product by adding onion skin, onion roots and sacha inchi to a dryer preheated by adding fertilization, filtering, and concentrating under reduced pressure to prepare a laying system feed additive;
(2) mixing the laying hen feed additive and general feed prepared in step (1) and feeding it to the laying hens to produce eggs; And
(3) The method of manufacturing an omelette, comprising the step of pouring the egg produced in step (2) into a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate. The method of claim 1, wherein the spawning hen feed additive in step (1) is 650 to 750 g of onion skin, 120 to 180 g of onion root, and 120 to 180 g of sacha inch in a dryer preheated by adding 0.8 to 1.2 kg of fertilization. Then, 2.7 to 3.3 L of water and 0.8 to 1.2 L of dogwood sap were added to the dried onion mixture by-product at 45 to 55°C for 1 to 3 hours, extracted for 4 to 6 hours at 45 to 55°C, filtered, and concentrated under reduced pressure. Method for producing an omelette, characterized in that. The method of claim 2,
(1) Onion dried at 45-55℃ for 1 to 3 hours by putting 650-750 g of onion skin, 120-180 g of onion root, and 120-180 g of sacha inchi into a dryer preheated by adding 0.8-1.2 kg of crystal. Adding 2.7 to 3.3 L of water and 0.8 to 1.2 L of dogwood sap to the mixed by-product, extracting at 45 to 55° C. for 4 to 6 hours, filtering and concentrating under reduced pressure to prepare a laying hen feed additive;
(2) mixing the laying hen feed additive prepared in step (1) and the general feed at a weight ratio of 4-6:94-96 and feeding it to the laying hens to produce eggs; And
(3) The method of manufacturing an omelette, comprising the step of pouring the egg produced in step (2) into a frying pan, placing bibimbap on the prepared egg plate, and wrapping the bibimbap with the egg plate. An omelette prepared by the method of any one of claims 1 to 3.