KR20000001374A - Making method of acetic egg - Google Patents
Making method of acetic egg Download PDFInfo
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- KR20000001374A KR20000001374A KR1019980021605A KR19980021605A KR20000001374A KR 20000001374 A KR20000001374 A KR 20000001374A KR 1019980021605 A KR1019980021605 A KR 1019980021605A KR 19980021605 A KR19980021605 A KR 19980021605A KR 20000001374 A KR20000001374 A KR 20000001374A
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- egg
- vinegar
- eggs
- acetic
- making method
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- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 32
- 239000000052 vinegar Substances 0.000 claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 4
- 241000195493 Cryptophyta Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000011550 stock solution Substances 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 208000020084 Bone disease Diseases 0.000 abstract description 3
- 201000005569 Gout Diseases 0.000 abstract description 3
- 206010003246 arthritis Diseases 0.000 abstract description 3
- 208000004296 neuralgia Diseases 0.000 abstract description 3
- 208000010444 Acidosis Diseases 0.000 abstract description 2
- 230000007950 acidosis Effects 0.000 abstract 1
- 208000026545 acidosis disease Diseases 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 23
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 239000011575 calcium Substances 0.000 description 9
- 229960000583 acetic acid Drugs 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 206010012289 Dementia Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 239000001639 calcium acetate Substances 0.000 description 2
- 229960005147 calcium acetate Drugs 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 208000013824 Acidemia Diseases 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229910000906 Bronze Inorganic materials 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 208000025966 Neurological disease Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000272534 Struthio camelus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000010974 bronze Substances 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 description 1
- 239000003246 corticosteroid Substances 0.000 description 1
- 229960001334 corticosteroids Drugs 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000030172 endocrine system disease Diseases 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 239000010800 human waste Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/02—Acid
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 식초와 조류의 란(卵), 즉 각종 조류의 알을 이용한 초란(이하 "칼슘식초"라 칭한다)의 제조방법에 관한 것으로서,The present invention relates to a method for producing eggs (hereinafter referred to as "calcium vinegar") using eggs of vinegar and algae, that is, various algae,
보다 상세하게는 곡물, 과일, 생약식물을 주재로 하여 자연 발효되어 빚어진 천연양조식초에 각종 조류의 알(닭, 오리, 꿩, 메추리, 거위, 타조, 기러기 등)을 껍질체 녹여서 칼슘식초를 제조하는 방법에 관한 것이다.More specifically, calcium vinegar is produced by dissolving the eggs of various birds (chicken, duck, pheasant, quail, goose, ostrich, wild goose, etc.) in natural brewed vinegar made with natural fermentation based on grains, fruits and herbal plants. It is about how to.
일반적으로 알려진 식초와 그 제조방법으로는 물과 빙초산을 혼합제조하는 화학식초와 에틸알콜에 초산균을 첨가 발효시키는 알콜 양조식초 및 사과, 현미 등 과실이나 곡물을 이용 곡주를 빚은 후 이를 걸러서 자연발효시키는 천연양조식초등이 알려져 있는바,Commonly known vinegar and its manufacturing method include alcoholic vinegar which mixes water and glacial acetic acid and alcoholic vinegar which adds fermentation of acetic acid bacteria to ethyl alcohol, and makes fruit and grains such as apples, brown rice and then ferments it by natural fermentation. Natural brewed vinegar is known,
천연양조 식초의 경우에는 이를 음용하게 되면 곧바로 인체에 흡수 및 대사되어 체질을 개선하고, 인체의 노폐물 제거에 효과가 큰 건강식품으로 알려져 있고, 이 같은 천연양조식초의 종류로는 현미식초, 사과식초 등이 있으며, 생약식물을 함유시킨 식초등이 공지된바 있으나 이와같은 종래의 식초나 제조방법은 이의 발명요지가 양조식초제조용 천연원재료에서 양조식초를 제조할때의 당화처리내지 초산발효처리의 임의처리공정을 생약식물, 곡물, 과실 또는 그 유용성분 함유물의 첨가 공존하에서 실시하여 식초를 제조하는데 목적을 둔 것이므로 칼슘을 주성분으로 하는 본 발명 칼슘식초의 제조방법과는 많은 차이가 있는 것이다.In the case of natural brewed vinegar, it is absorbed and metabolized immediately by the human body to improve the constitution, and is known as a health food having a great effect on the removal of human waste. Such kinds of natural brewed vinegar are brown rice vinegar and apple vinegar. There is a known vinegar containing herbal medicines, but such conventional vinegar or manufacturing method is any of the saccharification treatment or acetic acid fermentation treatment when the essence of the invention is to manufacture vinegar from natural raw materials for brewing vinegar. Since the treatment process is carried out under the coexistence of the herbal plants, grains, fruits or the useful ingredient-containing content in order to produce vinegar, there are many differences from the method for preparing calcium vinegar of the present invention containing calcium as a main component.
상기한 천연양조 식초의 주성분인 초산은 칼슘을 용해하여 흡수를 용이하게 하는 촉매 작용을 하기 때문에 각종 조류의 알을 포함한 탄산칼슘 성분인 조개와 진주에 이르기까지 식초의 초산에 담그게 되면 초산칼슘화 되는 것이다. 상기, 초산칼슘은 체내에서 신속히 흡수되어 각종 신경질환, 혈액질환, 뼈질환을 예방하는 기능이 알려져 있어 건강보조음료로 음용할 수 있는 것이다.Since acetic acid, the main component of the natural brewing vinegar, dissolves calcium and facilitates absorption, calcium acetate is oxidized when it is immersed in acetic acid from vinegar to shellfish and pearls, which are calcium carbonate components including eggs of various algae. will be. The calcium acetate is rapidly absorbed in the body is known to prevent a variety of neurological diseases, blood diseases, bone diseases can be drinking as a health supplement drink.
본 발명은 천연양조식초의 초산이 칼슘성분을 용해하여 인체에 신속히 흡수되는 바에 착안하여, 음용시 칼슘부족으로 인한 신경통, 관절염, 통풍, 골다공증, 신경쇠약, 치매 등의 각종 뼈 질환과 산혈증에 유용한 건강보조음료로 음용할 수 있도록 한 조류의 알을 이용한 초란의 제조방법을 제공함에 그 특징이 있는 것이다.The present invention focuses on the acetic acid of natural brewed vinegar dissolving the calcium component quickly absorbed by the human body, useful for various bone diseases and acidemia, such as neuralgia, arthritis, gout, osteoporosis, nervous breakdown, dementia, etc. It is characterized by providing a method of producing eggs using eggs of algae to be drinkable as a health supplement drink.
이를 실현하기 위하여 본 발명은 곡물, 과일, 생약식물을 발효시켜 빚은 통상의 천연양조식초에 각종 조류의 알을 담궈 껍질체 녹인 상태의 액을 벌꿀, 과일즙, 녹즙, 우유, 야쿠르트, 인삼차, 대추차, 한약알로에 액기스 등에 혼합하여 건강보조음료로 음용되게 하고 있다.In order to realize this, the present invention dipped the eggs of various algae in the common natural vinegar made by fermenting grains, fruits, herbal plants, honey, fruit juice, green juice, milk, yogurt, ginseng tea, jujube It is mixed with tea, herbal medicine aloe extract, etc., to be used as a health supplement drink.
[발명의 실시예][Examples of the Invention]
이하, 본 발명의 실시예를 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described.
(실시예)(Example)
곡물, 과일, 생약식물을 자연발효시켜 제조된 산도 5%이상인 통상의 천연양조식초에 초류의 알 예를 들어 계란 및 유황먹인 청동오리 알등을 흐르는 물에 깨끗히 씻어서 물기를 완전 제거한 후, 식초와 알을 10:1의 중량비로 하여 입구가 넓은 유리병에 장입하되, 알은 껍질체 장입하여 밀봉시킨다.Naturally fermented grains, fruits and herbal plants are fermented in natural natural vinegar with acidity of 5% or more. For example, eggs and sulfur-eaten bronze duck eggs are washed thoroughly with running water to completely remove water, then vinegar and eggs. Is charged into a wide glass jar with a weight ratio of 10: 1, and the eggs are charged by sealing the shell.
상기와 같이 밀봉한 상태에서 20℃의 상온에서 7일간 보관한다.Store for 7 days at room temperature of 20 ℃ in the sealed state as described above.
상기와 같이 보관하는 상태에서 알의 겉껍질은 식초의 초산에 녹고 속껍질만 남게 되는데, 이때 속껍질은 터뜨려서 제거하고 알의 남은 노른자와 흰자를 잘 섞어서 다시 20℃의 상온에서 2일간 보관하면 알의 노른자와 흰자도 식초에 녹아서 초란 원액으로 제조되는 것이다.In the state of storage as above, the outer skin of the egg is dissolved in acetic acid of vinegar and only the inner skin remains. At this time, the inner skin is removed by removing it and mixing the remaining yolk and white of the egg well and storing it again at a room temperature of 20 ° C. for 2 days, the egg yolk And whites are also dissolved in vinegar to be produced as undiluted stock solution.
알은 쉽게 구할 수 있는 계란이나 오리알등이 가장 바람직 하지만 식용으로 사용하는 각종 조류의 알이면 모두 가능한 것이다.Eggs are easily available eggs or duck eggs, but eggs of various algae used for food is possible.
한편, 상기한 초란원액과 벌꿀을 1:1 비율로 혼합하면 초밀란으로 제조되는 것이며,On the other hand, when the mixture of the above-mentioned distilled liquor and honey in a 1: 1 ratio is to be prepared as ultra milan,
초란원액을 전술한 바의 과일즙, 녹즙, 우유, 야쿠르트, 한약재를 이용한 각종차에 적당량 혼합하여 건강보조음료로 음용할 수 있는 것이고, 초밀란액은 일반 생수와 1:5 비율로 혼합하여 건강보조음료로 음용할수 있는 것이다.It is possible to mix it with various amounts using the fruit juice, green juice, milk, yogurt, and herbal medicines as described above, and to drink it as a health supplement drink. You can drink as an auxiliary drink.
상기의 식별자가 없습니다.No identifier above
이상과 같이 제조된 초란 즉, 칼슘식초는 각종유기산(초산, 구연산, 주석산, 호박산 등)과 고농도의 칼슘이 함유되어 있어 이를 음용하게 되면 부신피질 호르몬의 결핍으로 인한 각종 내분비계 질환과 칼슘부족으로 인한 신경통, 관절염, 통풍, 골다공증과 치매를 예방하여 인체의 건강을 도모할 수 있게 되는 것이다.The eggs produced as mentioned above, that is, calcium vinegar contains various organic acids (acetic acid, citric acid, tartaric acid, succinic acid, etc.) and high concentrations of calcium, and when drinking them, various endocrine diseases and calcium deficiency due to deficiency of corticosteroids Preventing neuralgia, arthritis, gout, osteoporosis and dementia caused by the health of the body will be able to promote.
한편, 본 발명 제조방법에 의해 제조된 칼슘식초는 리트머스 시험지에서는 산성을 띄게되나 음용시에는 체내에 흡수되면서 알칼리화 되어져 체질을 개선하게 되고 또 대사되면서 인체의 노폐물을 제거하는 기능을 갖게 되므로, 각종 공해와 스트레스로 인한 현대인의 체질개선과 인체의 각종유해물질을 분해시켜 건강을 보조할 수 있게 되는 매우 유용한 발명인 것이다.On the other hand, the calcium vinegar produced by the manufacturing method of the present invention is acidic in litmus test paper, but is absorbed in the body during drinking, alkalized to improve the constitution and also has the function of removing the waste of the human body while being metabolized, various pollution It is a very useful invention that can assist the health by improving the constitution of modern man due to stress and decomposition of various harmful substances of the human body.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980021605A KR20000001374A (en) | 1998-06-05 | 1998-06-05 | Making method of acetic egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980021605A KR20000001374A (en) | 1998-06-05 | 1998-06-05 | Making method of acetic egg |
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| Publication Number | Publication Date |
|---|---|
| KR20000001374A true KR20000001374A (en) | 2000-01-15 |
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| KR1019980021605A KR20000001374A (en) | 1998-06-05 | 1998-06-05 | Making method of acetic egg |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100839790B1 (en) * | 2007-02-14 | 2008-06-19 | 구관모 | The mixing vinegar making method contain of egg and diastatic liquid |
| KR100880797B1 (en) * | 2007-09-04 | 2009-02-02 | 최영대 | Beverage consisting of rubus coreahus and acid-treated egg, and method thereof |
| KR101102578B1 (en) * | 2011-06-29 | 2012-01-06 | 강우봉 | Method producing functional vinegar picked egg and functional vinegar picked egg produced by the same method |
| KR101332002B1 (en) * | 2011-11-04 | 2013-11-25 | 최종만 | Method for manufacturing pickled egg and safflower bulgogi sauce |
| CN114403379A (en) * | 2022-02-15 | 2022-04-29 | 江苏菌谷多纬生命科技有限公司 | Preparation method of sauce-flavor vinegar eggs and sauce-flavor vinegar eggs |
-
1998
- 1998-06-05 KR KR1019980021605A patent/KR20000001374A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100839790B1 (en) * | 2007-02-14 | 2008-06-19 | 구관모 | The mixing vinegar making method contain of egg and diastatic liquid |
| KR100880797B1 (en) * | 2007-09-04 | 2009-02-02 | 최영대 | Beverage consisting of rubus coreahus and acid-treated egg, and method thereof |
| KR101102578B1 (en) * | 2011-06-29 | 2012-01-06 | 강우봉 | Method producing functional vinegar picked egg and functional vinegar picked egg produced by the same method |
| KR101332002B1 (en) * | 2011-11-04 | 2013-11-25 | 최종만 | Method for manufacturing pickled egg and safflower bulgogi sauce |
| CN114403379A (en) * | 2022-02-15 | 2022-04-29 | 江苏菌谷多纬生命科技有限公司 | Preparation method of sauce-flavor vinegar eggs and sauce-flavor vinegar eggs |
| CN114403379B (en) * | 2022-02-15 | 2023-08-22 | 江苏菌谷多纬生命科技有限公司 | Preparation method of sauce-flavor vinegar egg and sauce-flavor vinegar egg |
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