KR20220152714A - Producing method for egg having and egg produced thereby - Google Patents

Abstract

An egg containing vitamin C and a manufacturing method thereof are disclosed. According to one embodiment of the present invention, provided is a method for manufacturing eggs containing vitamin C by washing and sterilizing eggs, immersing the same in an aqueous vitamin C solution to adsorb vitamin C into the eggs, and drying the same. The present invention provides a method for manufacturing eggs with vitamin C adsorbed therein in a simple manner without a special device such as a pressure reducing device, and eggs manufactured thereby.

Description

Method for manufacturing eggs and eggs produced thereby {PRODUCING METHOD FOR EGG HAVING AND EGG PRODUCED THEREBY}

An embodiment of the present invention relates to a method for manufacturing an egg and an egg manufactured thereby, and specifically, vitamin C component is adsorbed to an egg laid by a chicken continuously ingesting mineral drinking water for laying hens. It relates to a method for producing an egg containing this and an egg produced thereby.

From a nutritional point of view, eggs are called a complete food because they contain nutrients evenly. However, eggs currently on the market do not contain ingredients such as vitamin C and fiber. supplementation is recommended.

Recently, as attempts to introduce various functional ingredients to have functionality in eggs are increasing, vitamin C is contained as a method of effectively adsorbing vitamin C to eggs laid by chickens that have consumed mineral drinking water for laying hens. It is necessary to supplement the vitamin C nutrients in eggs by manufacturing eggs.

Japanese Patent Laid-Open No. 2015-5713520 B2 (2015. 03. 20)

In order to solve the above problems, one embodiment of the present invention is adsorbed inside eggs laid by chickens ingesting mineral drinking water for laying hens in a simple manner without high temperature and high pressure conditions or without special devices such as decompression devices. It is intended to provide a method for manufacturing vitamin C eggs.

According to one embodiment of the present invention, as a means for achieving the above object, immersing an egg in a solution of a mixture of water and vitamin C; And drying the immersed egg; provides a method for manufacturing an egg comprising a.

In addition, the step of washing the eggshell (卵殼) before the dipping step; A step of sterilizing the egg shell using UV after the washing step is further included.

On the other hand, the immersion step includes the step of vertically moving the container containing the egg in a mixture of water and vitamin C, and shaking the container vertically at intervals of 10 to 30 minutes while stirring the egg for 1 hour to 1 hour. It includes the step of settling for a day, and the settling height of the egg contained in the container is immersed in the range of 50 to 90% (preferably 70 to 80%) of the standard height of one egg, and the temperature of the water is 20 to 25 ° C. It provides a method for manufacturing eggs, characterized in that.

Eggs used in the above manufacturing methods may include eggs produced by chickens that have consumed mineral drinking water for laying hens.

According to one embodiment of the present invention, vitamin C adsorbed inside eggs in a simple manner without high temperature and high pressure conditions or special devices such as decompression devices in eggs laid by chickens ingesting mineral drinking water for laying hens, manufacturing method and An egg thus prepared is provided.

1 is a flowchart showing a method for manufacturing eggs containing vitamin C in eggs laid by chickens that have consumed mineral drinking water for laying hens according to an embodiment of the present invention.
2 is a view of an immersion device for incorporating vitamin C into eggs.

The detailed descriptions that follow are provided to facilitate a comprehensive understanding of the methods, devices, and systems described herein. However, this is only an example and the present invention is not limited thereto.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. Regardless of the reference numerals, the same or similar components are given the same reference numerals, and overlapping descriptions thereof will be omitted. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in this specification, the technical idea disclosed in this specification is not limited by the accompanying drawings, and all changes included in the spirit and technical scope of the present invention , it should be understood to include equivalents or substitutes.

1 is a flowchart illustrating a method for manufacturing eggs containing vitamin C in eggs laid by chickens that have consumed mineral drinking water for laying hens according to an embodiment of the present invention.

Referring to FIG. 1 , the method for manufacturing an egg containing vitamin C according to the present invention may include a washing and disinfection step (100), a soaking step (120), and a drying step (140).

Cleaning and disinfection step (100)

There is a possibility that vitamins such as microorganisms may be contained together when the surface of the egg shell is immersed. However, in the case of general distribution eggs, most of them are distributed from farms through primary washing and UV sterilization. Basically, all eggs such as Salmonella are tested for bacteria and the test analysis is completed. don't

If the surface of the egg is stained with foreign substances, it is possible to first wash the egg with clean water for cleaning and disinfection of the egg, and then sterilize the washed egg using a UV sterilizer.

Immersion step (120)

The dipping step 120 may be performed to contain vitamin C for eggs that have undergone washing and disinfection steps.

2 is a view of an egg dipping device for performing the dipping step 120 according to an embodiment of the present invention.

An egg dipping device according to an embodiment of the present invention may include a container part 200, a vertical motion part 220, and a support part 240. The container unit 200 may be a container containing the vitamin C aqueous solution 260 and the egg 280 . The degree to which the egg is immersed in the vitamin C aqueous solution is preferably in the range of 70 to 80% of the standard height of the egg. Eggs are based on a weight of 44g to 68g per egg.

Generating turbulence in the water by shaking the container part 200 in a vertical direction is easier to activate the natural adsorption of vitamin C through the pores of the egg than to leave the egg fixedly soaked in water in which vitamin C is dissolved.

The vertical moving unit 220 is a device that raises and lowers the container unit 200 vertically in order to create artificial turbulence, and can function to facilitate absorption of vitamin C. Since it is possible to use a known cylinder such as a hydraulic cylinder or a pneumatic cylinder for the vertical movement unit 220, the detailed configuration thereof is also omitted.

It can function to seat the vertical movement part 220 on the support part 240 and safely support the entire egg dipping device. In addition, a noise and vibration prevention mat or an elastic mat may be appropriately selected and installed under the support part 240 .

By generating turbulence in the dipping step 120, the amount of vitamin C adsorbed can be increased and the working time can be shortened by using the principle of increasing the number of permeations into egg shells.

Drying step (140)

Drying step 140 is by natural drying or artificial drying avoiding direct sunlight.

Example

Hereinafter, an embodiment according to a manufacturing method according to an embodiment of the present invention will be described.

Eggs are boiled in a vitamin solution in which 5g, 10g, 20g, and 40g of vitamin powder raw material (product name: 100% vitamin C raw material (ascorbic acid) from DSM, UK) is dissolved per 100ml of plain water at 3, 6, 9, and 12 hour intervals, respectively. immersed in

The egg may be an egg laid after the chicken consumes 50 ml to 250 ml of mineral drinking water for laying hens (product name: misoonsoo, diluted 2,000 times per product capacity of livestock drinking water)).

When mixing water and vitamin powder raw materials, lukewarm water between 20 and 25 ℃ was used. Hot water over 40 degrees can change the shape inside the egg, and cold water below 20 degrees was not used because it was visually confirmed that it did not dissolve well with vitamins.

For comparison, the immersion conditions of eggs laid by chickens that consumed common drinking water and the amount of vitamin C per 100 g of eggs obtained every 3 hours are shown in Table 1 below.

The immersion conditions of eggs laid by chickens that consumed mineral drinking water for laying hens and the amount of vitamin C per 100 g of eggs obtained every 3 hours are shown in Table 2 below.

obtained every 3h
Amount of vitamin C per 100 g of eggs Comparative Example 1
(powder 5g / water 100ml) Comparative Example 2
(Powder 10g / Water 100ml) Comparative Example 3
(Powder 20g / Water 100ml) Comparative Example 4
(Powder 40g / Water 100ml) 3h mg/100g - - - - 6h mg/100g - - - - 9h mg/100g - - - - 12h mg/100g - - 1.6 5

*Based on immersion of eggs laid by chickens that consumed general drinking water

obtained every 3h
Amount of vitamin C per 100 g of eggs Comparative Example 5
(powder 5g / water 100ml) Comparative Example 6
(Powder 10g / Water 100ml) Example 1
(Powder 20g / Water 100ml) Example 2
(Powder 40g / Water 100ml) 3h mg/100g - - - - 6h mg/100g - - - - 9h mg/100g - - - - 12h mg/100g - - 10 35

*Based on immersion of eggs laid by chickens that consumed mineral drinking water for laying hens

Looking at the amount of vitamin C detected per 100 g of eggs obtained every 3 hours, 6 hours, and 9 hours under the immersion conditions, eggs laid by chickens consuming general drinking water and eggs laid by chickens consuming mineral drinking water for laying hens Vitamin C was not detected in

However, looking at the amount of vitamin C detected per 100 g of eggs obtained after immersion for 12 hours in a mixture of 20 g and 40 g of vitamin powder raw materials per 100 ml of water, eggs from chickens that consumed normal drinking water and mineral drinking water for laying hens were consumed. Vitamin C was detected in all eggs laid by one chicken. In particular, the amount of vitamin C detected per 100 g of eggs laid by chickens that consumed the mineral drinking water for laying hens (Examples 1 and 2) was found to be higher than normal drinking water. It was detected about 6 to 7 times higher than that in eggs laid by chickens (Comparative Examples 3 and 4).

Therefore, eggs laid by chickens that have consumed mineral drinking water for laying hens can be washed and sterilized (100), then immersed (120) in a solution of 20 g to 40 g of vitamin powder raw material per 100 ml of water. The egg may be immersed in a solution at 20 to 25 ° C. for 1 hour to 24 hours, preferably for more than 9 hours to 12 hours. Through the step 140 of drying the eggs laid by chickens that have consumed mineral drinking water for laying hens that have undergone the immersion step, it is possible to obtain eggs that contain more vitamin C than eggs laid by chickens that have consumed normal drinking water and are more nutritious.

100: washing and sterilization step
120: immersion step
140: drying step
200: container part
220: vertical movement unit
240: support
260: vitamin C solution
280: egg

Claims (9)

immersing eggs in a mixture of water and vitamin C;
Drying the immersed egg; containing, egg manufacturing method. The method of claim 1,
Further comprising the step of washing the eggshell (卵殼) of the egg before the immersion step, the egg manufacturing method. The method of claim 2,
Further comprising the step of disinfecting the egg shell using UV after the washing step. The method of claim 1,
The immersion step includes vertically moving the container containing the egg in the solution obtained by mixing the water and the vitamin C. The method according to claim 1, wherein the immersion step is the step of precipitating the egg in the solution of the mixture of the water and the vitamin C for 1 hour to 1 day while vertically shaking the container containing the egg at intervals of 10 to 30 minutes; Including, egg manufacturing method. The method according to claim 1, wherein the dipping step comprises immersing the eggs in a range of 50 to 90% based on a weight of 44 g to 68 g per egg. The method according to claim 1, wherein the temperature of the water is 20 to 25 ° C. The method according to claim 1, wherein the eggs include eggs produced by chickens that ingest mineral drinking water for laying hens. An egg manufactured by the egg manufacturing method of any one of claims 1 to 8.

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