KR20230013506A - method of make a functional egg - Google Patents
method of make a functional egg Download PDFInfo
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- KR20230013506A KR20230013506A KR1020210094346A KR20210094346A KR20230013506A KR 20230013506 A KR20230013506 A KR 20230013506A KR 1020210094346 A KR1020210094346 A KR 1020210094346A KR 20210094346 A KR20210094346 A KR 20210094346A KR 20230013506 A KR20230013506 A KR 20230013506A
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- rice bran
- fermented
- eggs
- lactic acid
- acid bacteria
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- 238000000034 method Methods 0.000 title description 8
- 241000209094 Oryza Species 0.000 claims abstract description 103
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 103
- 235000009566 rice Nutrition 0.000 claims abstract description 103
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000004310 lactic acid Substances 0.000 claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000002105 nanoparticle Substances 0.000 claims abstract description 9
- 238000007865 diluting Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 239000000243 solution Substances 0.000 claims description 14
- 235000015140 cultured milk Nutrition 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 abstract description 33
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 210000003278 egg shell Anatomy 0.000 description 21
- 102000002322 Egg Proteins Human genes 0.000 description 19
- 108010000912 Egg Proteins Proteins 0.000 description 19
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
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- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
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- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 기능성 계란의 제조방법에 관한 것으로, 더욱 구체적으로는 신선란의 품질을 장기간 보존할 수 있고 인체 흡수율을 높일 수 있도록 한 기능성 계란의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing functional eggs, and more specifically, to a method for manufacturing functional eggs capable of preserving the quality of fresh eggs for a long period of time and increasing absorption by the human body.
일반적으로 계란은 고품질의 단백질과 각종 비타민 및 미네랄의 우수한 공급원으로 예로부터 널리 취식되어 왔으며, 각종 요리에 사용되는 재료이자 영양식품으로 그 수요는 매년 증가하고 있다.In general, eggs have been widely eaten since ancient times as an excellent source of high-quality protein and various vitamins and minerals, and their demand as a material and nutritional food used in various dishes is increasing every year.
이러한 계란의 외부를 구성하는 난각에는 미세 통공이 형성되어 있고 난각의 내부에 있는 계란 난백과 난황은 많은 수분으로 이루어져 있기 때문에 난각의 미세 통공을 통한 이산화탄소와 수분의 이동은 중량감소, 내부 품질저하 및 유해균이 쉽게 침투되어 부패되는 등 보존성이 떨어지는 단점이 있다.Micropores are formed in the eggshells constituting the outside of these eggs, and since the egg whites and yolks inside the eggshells are composed of a lot of moisture, the movement of carbon dioxide and moisture through the micropores in the eggshell causes weight loss, internal quality degradation, and There is a disadvantage that preservation is poor, such as harmful bacteria easily penetrating and decaying.
한편, 미강은 벼에서 왕겨를 뽑고 난 다음 현미(玄米)를 백미(白米)로 도정하는 공정에서 분리되는 고운 속겨로서 지방질, 단백질, 식이섬유가 영양소의 많은 부분을 차지하고 있고, 비타민 A와 티아민, 피리독신, 니아신 등의 비타민 B군, 비타민 E 및 칼슘, 아연, 철분 등의 미네랄이 주성분을 이루고 있는 등 각종 영양분이 확인되고 있다.On the other hand, rice bran is a fine bran separated in the process of milling brown rice into white rice after removing the chaff from rice, and contains a large portion of nutrients such as fat, protein, and dietary fiber, as well as vitamins A, thiamine, Various nutrients have been confirmed, such as vitamin B group such as pyridoxine and niacin, vitamin E, and minerals such as calcium, zinc, and iron as the main components.
본 발명은 식이섬유가 풍부한 미강을 이용하여 유산균 발효시켜서 만든 미강 발효분말을 물에 희석하여서 된 미강발효 희석액에 계란을 침지시키는 과정으로 계란의 난각에 형성된 미세 통공을 통해 난각의 내부에 유산균이 침투되도록 함과 아울러 난각의 표면에 유산균 피막이 형성되어 유산균에 의해 유해균의 차단 및 난각 내부의 수분 유출을 차단시켜 신선란의 품질을 장기간 보존할 수 있고 인체 흡수율을 높일 수 있도록 한 기능성 계란을 제공함에 있다.The present invention is a process of immersing an egg in a rice bran fermentation diluted solution obtained by diluting rice bran fermented powder made by fermenting lactic acid bacteria using rice bran rich in dietary fiber in water, and lactic acid bacteria penetrate into the inside of the egg shell through micropores formed in the egg shell. In addition, a lactic acid bacteria film is formed on the surface of the eggshell to block harmful bacteria and moisture leakage inside the eggshell by lactic acid bacteria, thereby preserving the quality of fresh eggs for a long time and increasing the human body absorption rate. To provide a functional egg.
본 발명은 미강을 볶음 처리하여 멸균 처리된 미강을 준비하는 제1단계, 상기 준비된 미강에 물과 유산균 발효유를 혼합하여 미강발효 조성물을 만드는 제2단계, 상기 미강발효 조성물을 발효기에 투입하여 발효시키는 제3단계, 상기 미강발효물을 건조기에 투입하여 건조시키는 제4단계, 상기 건조된 미강발효물을 믹서기에 투입하여 나노입자로 분말화하는 제5단계, 상기 미강 발효분말을 물에 희석하는 제6단계, 상기 미강발효 희석액에 계란을 침지시킨 다음 계란을 수득하여 건조하는 제7단계로 이루어지는 기능성 계란의 제조방법을 특징으로 한다.The present invention is a first step of preparing sterilized rice bran by roasting rice bran, a second step of making a rice bran fermentation composition by mixing water and lactic acid bacteria fermented milk with the prepared rice bran, and fermenting the rice bran fermentation composition by putting it into a fermentor 3rd step, 4th step of putting the fermented rice bran into a dryer and drying it, 5th step of putting the dried fermented rice bran product into a blender and powdering it into nanoparticles, diluting the fermented rice bran powder with water It is characterized by a method for producing functional eggs consisting of
상기 제2단계에서는, 미강 100 중량부에 물 30 내지 50중량부, 유산균발효유 0.5 내지 3 중량부를 혼합하여 미강발효 조성물을 만드는 것을 특징으로 한다.In the second step, 30 to 50 parts by weight of water and 0.5 to 3 parts by weight of lactic acid bacteria fermented oil are mixed with 100 parts by weight of rice bran to make a fermented rice bran composition.
상기 제4단계에서는, 유산균 발효되어 있는 미강발효물을 건조기에 투입하여 함수율 3 내지 6%로 건조시키는 것을 특징으로 한다.In the fourth step, it is characterized in that the fermented rice bran fermented with lactic acid bacteria is put into a dryer and dried to a moisture content of 3 to 6%.
상기 제6단계에서는, 미강 발효분말 100 중량부에 물 0.3 내지 3 중량부를 희석시켜 미강발효 희석액을 만드는 것을 특징으로 한다.In the sixth step, 0.3 to 3 parts by weight of water is diluted with 100 parts by weight of fermented rice bran powder to make a diluted rice bran fermentation solution.
상기 제7단계에서는, 미강발효 희석액에 계란을 5 내지 30초 동안 침지시키는 것을 특징으로 한다.In the seventh step, it is characterized in that the egg is immersed in the rice bran fermentation dilution solution for 5 to 30 seconds.
본 발명의 기능성 계란은 식이섬유가 풍부한 미강을 유산균 발효한 미강발효 분말을 이용하여 계란의 난각 내부에 미강발효 희석액이 침투되어 유산균이 함입된 상태를 유지함과 아울러 난각 표면에 유산균 피막을 형성하게 되므로 유산균에 의해 유해균의 차단 및 난각 내부의 수분 유출을 차단시켜 신선란의 품질을 장기간 보존할 수 있고 인체 흡수율을 높일 수 있는 효과가 있다.In the functional egg of the present invention, rice bran fermentation powder obtained by fermenting rice bran rich in dietary fiber with lactic acid bacteria is used to infiltrate the rice bran fermentation dilution into the egg shell to maintain a state in which lactic acid bacteria are incorporated and to form a lactic acid bacteria film on the surface of the egg shell. There is an effect of preserving the quality of fresh eggs for a long time and increasing the absorption rate by the human body by blocking harmful bacteria and leakage of moisture inside the egg shell by lactic acid bacteria.
또한, 본 발명은 유산균 발효시킨 미강이 계란의 난각 내부에 함입시키게 되므로 쌀의 영양소가 집중되어 있어 있는 미강의 유효성분도 함께 섭취할 수 있는 효과가 있다.In addition, since the rice bran fermented with lactic acid bacteria is incorporated into the eggshell of the egg, the present invention has an effect of ingesting the active ingredients of rice bran, in which nutrients of rice are concentrated.
도 1은 본 발명에 의한 기능성 계란의 제조공정을 나타낸 흐름도이다.1 is a flow chart showing a manufacturing process of functional eggs according to the present invention.
이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, a preferred embodiment of the present invention will be described in detail. And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
본 발명에 의한 기능성 계란의 제조방법은, 미강을 볶음 처리하여 멸균 처리된 미강을 준비하는 제1단계(S1), 상기 준비된 미강에 물과 유산균 발효유를 혼합하여 미강발효 조성물을 만드는 제2단계(S2), 상기 미강발효 조성물을 발효기에 투입하여 발효시키는 제3단계(S3), 상기 미강발효물을 건조기에 투입하여 건조시키는 제4단계(S4), 상기 건조된 미강발효물을 믹서기에 투입하여 나노입자로 분말화하는 제5단계(S5), 상기 미강 발효분말을 물에 희석하는 제6단계(S6), 상기 미강발효 희석액에 계란을 침지시킨 다음 계란을 수득하여 건조하는 제7단계(S7)로 이루어져 있다.In the method for producing functional eggs according to the present invention, a first step (S1) of preparing sterilized rice bran by roasting rice bran, and a second step (S1) of preparing a rice bran fermented composition by mixing water and lactic acid bacteria fermented milk with the prepared rice bran ( S2), a third step (S3) of fermenting the rice bran fermentation composition by putting it into a fermentor, a fourth step (S4) of putting the rice bran fermentation product into a dryer and drying it, and putting the dried rice bran fermentation product into a mixer The 5th step of powdering into nanoparticles (S5), the 6th step of diluting the fermented rice bran powder in water (S6), the 7th step of immersing eggs in the diluted rice bran fermentation solution and then obtaining and drying the eggs (S7) ) is made up of
상기 제1단계(S1)에 의한 미강은 벼에서 왕겨를 뽑고 난 다음 현미를 백미로 도정하는 공정에서 분리되는 고운 속겨에 해당되는 것으로서, 미강은 쌀의 영양소가 집중되어 있어 있고 식물성 단백질이나 비타민, 지방질, 각종 미네말 및 식이섬유 등이 풍부한 것으로 알려져 있다.The rice bran in the first step (S1) corresponds to the fine bran separated in the process of milling brown rice into white rice after removing rice hulls from rice, and rice bran is concentrated in nutrients of rice and contains vegetable proteins, vitamins, It is known to be rich in fat, various minerals and dietary fiber.
이러한 미강을 이용하여 식이섬유가 풍부하여 후공정에서의 유산균 발효를 촉진하게 되고, 유산균 발효된 미강을 계란의 난각 내부에 함입시키게 되므로 미강의 유효성분도 섭취할 수 있게 된다.Using such rice bran is rich in dietary fiber, which promotes fermentation of lactic acid bacteria in the subsequent process, and since the rice bran fermented with lactic acid bacteria is incorporated into the egg shell, the active ingredients of rice bran can also be ingested.
그리고, 미강은 가열솥에 투입하여 120 내지 150℃의 온도에서 5분~15분 동안 골고루 교반 및 볶음처리하는 과정으로 미강의 멸균 처리가 이루어지도록 하며, 이때 볶음 처리된 미강은 고소한 풍미와 식감이 좋게 한다.In addition, the rice bran is put into a heating pot and stirred and roasted evenly for 5 to 15 minutes at a temperature of 120 to 150 ° C to sterilize the rice bran. make it good
상기 제2단계(S2)에서는, 제1단계에 의해 멸균 처리된 미강 100 중량부에 물 30 내지 50중량부, 유산균발효유 0.5 내지 3 중량부를 골고루 혼합하여 미강을 최적의 상태로 발효할 수 있는 조건을 가진 미강발효 조성물을 만든다.In the second step (S2), 30 to 50 parts by weight of water and 0.5 to 3 parts by weight of lactic acid bacteria fermented milk are evenly mixed with 100 parts by weight of the rice bran sterilized in the first step to ferment the rice bran in an optimal condition. Make a rice bran fermentation composition with.
상기 제3단계(S3)에서는, 제2단계를 거친 미강발효 조성물을 발효기에 투입하여 35 내지 40℃의 온도에서 60 내지 80시간 발효시키는 과정으로 식이섬유가 풍부한 미강을 유산균 발효시킨 미강발효물을 얻는다.In the third step (S3), the fermented rice bran composition obtained through the second step is put into a fermentor and fermented at a temperature of 35 to 40 ° C for 60 to 80 hours. get
상기 제4단계(S4)에서는, 제3단계에 의해 유산균 발효되어 있는 미강발효물을 건조기에 투입하여 함수율 3 내지 6%로 건조시킨다.In the fourth step (S4), the fermented rice bran fermented with lactic acid bacteria in the third step is put into a dryer and dried to a moisture content of 3 to 6%.
상기 제5단계(S5)에서는, 제4단계를 거쳐 건조된 상태의 미강발효물을 분쇄기에 투입하여 나노입자 크기로 미세 분말화된 미강 발효분말을 만들어 물에 골고루 분포된 상태로 희석될 수 있도록 한다.In the fifth step (S5), the fermented rice bran powder dried through the fourth step is put into a grinder to make fermented rice bran powder finely powdered to the size of nanoparticles so that it can be evenly distributed and diluted in water. do.
상기 제6단계(S6)에서는, 제5단계에 의해 나노입자 크기로 분쇄된 미강 발효분말 100 중량부에 물 0.3 내지 3 중량부를 희석시킨 미강발효 희석액을 만든다.In the sixth step (S6), a rice bran fermentation diluted solution is prepared by diluting 0.3 to 3 parts by weight of water with 100 parts by weight of the fermented rice bran powder ground into nanoparticles in the fifth step.
상기 제7단계(S7)에서는, 제6단계에 의해 만들어진 미강발효 희석액에 세척된 계란을 5 내지 30초 동안 침지시켜 계란의 난각 내부에 유산균이 함입되고 난각 표면에 유산균 피막을 형성하도록 한 다음 건져내는 과정으로 계란을 수득한 다음 이를 건조 시킨다.In the seventh step (S7), the washed egg is immersed in the rice bran fermentation diluted solution prepared in the sixth step for 5 to 30 seconds so that lactic acid bacteria are incorporated into the egg shell and a lactic acid bacteria film is formed on the surface of the egg shell, and then taken out. Eggs are obtained by the process and then dried.
상기에서 미강발효 희석액에서 건져낸 계란은 자연 건조 또는 송풍 건조한 다음 보관 및 유통이 이루어질 수 있도록 한다.Eggs extracted from the diluted rice bran fermentation solution are dried naturally or air-dried, and then stored and distributed.
상기 계란의 난각 표면에 형성된 유산균 피막은 나노입자의 미강 발효분말이 희석된 미강발효 희석액으로 되어 있기 때문에 시각적으로는 거의 눈의 띄지 않을 정도로 얇은 막을 형성하면서 난각 표면의 미세통공을 통해 유해균의 침입을 차단하게 된다.Since the lactic acid bacteria film formed on the surface of the eggshell is made of rice bran fermented dilute solution in which the rice bran fermentation powder of nanoparticles is diluted, it forms a film so thin that it is almost invisible visually while preventing the invasion of harmful bacteria through micropores on the surface of the egg shell. will block
이와 같이 본 발명은 식이섬유가 풍부한 미강을 유산균 발효하고 이를 나노입자의 미강발효 분말을 만든 다음 미강발효 분말을 물에 희석시킨 미강발효 희석액에 계란을 침지시키는 과정을 통해 계란의 난각에 형성된 미세 통공을 통해 난각의 내부에 미강발효 희석액이 침투되어 유산균이 함입된 상태를 유지함과 아울러 난각 표면에 유산균 피막을 형성하게 된다.As described above, the present invention ferments rice bran rich in dietary fiber with lactic acid bacteria, makes rice bran fermentation powder of nanoparticles, and then immerses eggs in a rice bran fermentation dilution solution in which the rice bran fermentation powder is diluted in water. Through this, the rice bran fermentation diluted solution permeates into the inside of the egg shell to maintain the state in which lactic acid bacteria are infiltrated and forms a lactic acid bacteria film on the surface of the egg shell.
따라서 본 발명의 계란은 난각의 내부에 함입된 유산균에 의해 유해균의 차단 및 난각 내부의 수분 유출을 차단시켜 신선란의 품질을 장기간 보존할 수 있고 인체 흡수율을 높일 수 있게 된다.Therefore, the egg of the present invention blocks harmful bacteria and moisture outflow inside the egg shell by the lactic acid bacteria incorporated into the egg shell, thereby preserving the quality of the fresh egg for a long time and increasing the human body absorption rate.
또한, 본 발명은 유산균 발효시킨 미강이 계란의 난각 내부에 함입시키게 되므로 쌀의 영양소가 집중되어 있어 있는 미강의 유효성분도 함께 섭취할 수 있게 된다.In addition, in the present invention, rice bran fermented with lactic acid bacteria is incorporated into an egg shell, so that the active ingredients of rice bran, in which nutrients of rice are concentrated, can be ingested together.
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.In the above, the present invention has been described with reference to the above embodiments, but various modifications are possible within the scope of the technical idea of the present invention.
S1 : 미강을 볶음 처리하여 멸균 처리된 미강을 준비하는 단계
S2 : 미강에 물과 유산균 발효유를 혼합하여 미강발효 조성물을 만드는 단계
S3 : 미강발효 조성물을 발효기에 투입하여 발효시키는 단계
S4 : 미강발효물을 건조기에 투입하여 건조시키는 단계
S5 : 건조된 미강발효물을 믹서기에 투입하여 나노입자로 분말화하는 단계
S6 : 미강 발효분말을 물에 희석하는 단계
S7 : 미강발효 희석액에 계란을 침지시킨 다음 계란을 수득하여 건조하는 단계S1: Preparing sterilized rice bran by stir-frying rice bran
S2: Step of making rice bran fermentation composition by mixing rice bran with water and lactic acid bacteria fermented milk
S3: fermenting the rice bran fermentation composition by introducing it into a fermentor
S4: Drying by putting the fermented rice bran in a dryer
S5: Powdering the dried fermented rice bran into nanoparticles by putting it in a mixer
S6: Diluting the fermented rice bran powder in water
S7: step of immersing eggs in rice bran fermentation diluted solution and then obtaining and drying eggs
Claims (5)
상기 준비된 미강에 물과 유산균 발효유를 혼합하여 미강발효 조성물을 만드는 제2단계(S2),
상기 미강발효 조성물을 발효기에 투입하여 발효시키는 제3단계(S3),
상기 미강발효물을 건조기에 투입하여 건조시키는 제4단계(S4),
상기 건조된 미강발효물을 믹서기에 투입하여 나노입자로 분말화하는 제5단계(S5),
상기 미강 발효분말을 물에 희석하는 제6단계(S6),
상기 미강발효 희석액에 계란을 침지시킨 다음 계란을 수득하여 건조하는 제7단계(S7)로 이루어지는 것을 특징으로 하는 기능성 계란의 제조방법.
A first step (S1) of preparing sterilized rice bran by roasting rice bran;
A second step (S2) of preparing a rice bran fermentation composition by mixing water and lactic acid bacteria fermented milk with the prepared rice bran;
A third step (S3) of fermenting the rice bran fermentation composition by introducing it into a fermentor;
A fourth step (S4) of putting the fermented rice bran into a dryer and drying it;
A fifth step (S5) of powdering the dried fermented rice bran into nanoparticles by putting it in a mixer;
A sixth step (S6) of diluting the fermented rice bran powder in water;
Method for producing a functional egg, characterized in that consisting of a seventh step (S7) of immersing the egg in the rice bran fermentation dilution solution and then obtaining and drying the egg.
상기 제2단계(S2)에서는, 미강 100 중량부에 물 30 내지 50중량부, 유산균발효유 0.5 내지 3 중량부를 혼합하여 미강발효 조성물을 만드는 것을 특징으로 하는 기능성 계란의 제조방법.
According to claim 1,
In the second step (S2), 30 to 50 parts by weight of water and 0.5 to 3 parts by weight of lactic acid bacteria fermented milk are mixed with 100 parts by weight of rice bran to make a rice bran fermentation composition.
상기 제4단계(S4)에서는, 유산균 발효되어 있는 미강발효물을 건조기에 투입하여 함수율 3 내지 6%로 건조시키는 것을 특징으로 하는 기능성 계란의 제조방법.
According to claim 1,
In the fourth step (S4), the rice bran fermentation product fermented with lactic acid bacteria is put into a dryer and dried to a moisture content of 3 to 6%.
상기 제6단계(S6)에서는, 미강 발효분말 100 중량부에 물 0.3 내지 3 중량부를 희석시켜 미강발효 희석액을 만드는 것을 특징으로 하는 기능성 계란의 제조방법.
According to claim 1,
In the sixth step (S6), 0.3 to 3 parts by weight of water is diluted with 100 parts by weight of rice bran fermentation powder to make a rice bran fermentation diluted solution.
상기 제7단계(S7)에서는, 미강발효 희석액에 계란을 5 내지 30초 동안 침지시키는 것을 특징으로 하는 기능성 계란의 제조방법.According to claim 1,
In the seventh step (S7), the method for producing a functional egg, characterized in that the egg is immersed in the rice bran fermentation dilution for 5 to 30 seconds.
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| KR100849922B1 (en) | 2007-04-10 | 2008-08-04 | 이봉윤 | Functional egg and method for producing thereof |
| KR100932423B1 (en) | 2009-04-20 | 2009-12-17 | 재단법인나주시천연염색문화재단 | Manufacture of functional egg using marigold |
| KR101123084B1 (en) | 2010-06-21 | 2012-03-16 | 농업회사법인 넘치는식품 주식회사 | Method for sterilization and packing fresh egg for long term preservation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100693803B1 (en) | 2005-09-20 | 2007-03-12 | 노홍균 | Egg preserving agent using the chitosan and producing method thereof |
| KR100849922B1 (en) | 2007-04-10 | 2008-08-04 | 이봉윤 | Functional egg and method for producing thereof |
| KR100932423B1 (en) | 2009-04-20 | 2009-12-17 | 재단법인나주시천연염색문화재단 | Manufacture of functional egg using marigold |
| KR101123084B1 (en) | 2010-06-21 | 2012-03-16 | 농업회사법인 넘치는식품 주식회사 | Method for sterilization and packing fresh egg for long term preservation |
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