KR20240013952A - Egg using fruit fruit and boocha extract and method for producing - Google Patents

Abstract

The present invention relates to eggs using persimmon fruit and pu-erh tea extract and a method for producing the same. More specifically, the first step is the raw egg washing step, the second step is the first soaking step, and the third step is The boiling step is the fourth step, the second soaking step is the fifth step, the sixth step is the drying step, and the sixth step relates to a high-quality egg production method including packaging and product steps.
For this purpose, the eggs are preprocessed using fermented persimmon extract, pu-erh tea fermented extract, persimmon leaf and pu-erh tea extract residue fermentation liquid, and then boiled or baked. The quality of the final egg is improved and the fishy smell is sharp, making the egg excellent food-wise. It is about manufacturing method.

Description

Eggs and their manufacturing method using persimmon fruit and pu-erh tea extract {EGG USING FRUIT FRUIT AND BOOCHA EXTRACT AND METHOD FOR PRODUCING}

The present invention relates to a method for producing eggs using persimmon fruit and Pu-erh tea extracts, and more specifically, to pre-processing eggs using persimmon fermentation extract, Pu-erh tea fermentation extract, and persimmon leaf and Pu-erh tea extract residue fermentation broth. When boiled or baked, the final egg quality improves and the fishy smell is reduced. It is about a method of producing food-grade eggs.

For this purpose, the first step is the raw egg washing step, the second step is the first soaking step, the third step is the boiling step, the fourth step is the second soaking step, and the fifth step is drying. Step 6 is about the high-quality egg production method, including packaging and product steps.

Eggs are the single most nutritious food and are known to be close to a complete food in terms of protein and amino acids.

In particular, the essential amino acids (lysine, methionine, tryptophan, etc.) that make up eggs are known to be the best in natural foods. In addition, it is a high-protein food containing various nutrients and is rich in fat, vitamins (especially vitamins A, B, B2, and D) and minerals in addition to protein. Pu-erh tea is a functional tea, and according to ancient medical texts, its known pharmacological effects include prevention and treatment of arteriosclerosis, reduction of cholesterol, elimination of hangovers, anti-obesity, enhancement of immunity, inhibition of increase in blood pressure, etc. It contains GABA (GABA). GABA), flavonoids, polyphenols, catechins, amino acids, theanine, kaempferol, quercetin, milcetin, flavonol glycosides, etc.

Persimmon is native to Korea, China, and Japan, and from a food perspective, it contains 14-16% sugar, 0.1-0.15% organic acid, and 1.3-1.8% pectin. The benefits of persimmons are known for their geothermal effect, cough and chronic bronchitis, strengthening of intestinal function, hangover detoxification, enuresis, etc. When processed and cooked, they are used for raw food, sujeonggwa, canning, etc.

Patented technologies related to eggs include:

Method for manufacturing baked seasoned eggs of Application No. 10-2004-0077138, Method of manufacturing seasoned smoked eggs of Application No. 10-2006-0003953, Smoked duck eggs and method of manufacturing same of Application No. 10-2011-0012251, Application No. 10-2009 -Manufacturing method of charcoal-coated baked eggs of Application No. 0012781, method of manufacturing functional eggs and eggs produced thereby, of Application No. 10-2017-0075217, method of producing bokbunja eggs of Application No. 10-2019-0148122, and methods produced by the above method Bokbunja eggs, eggs containing selenium, astaxanthin and DH under registration number 10-1160730 and their production method, production method of blue eggs under registration number 10-0592550 and blue eggs produced by the above method, registration number 10-2356727 Method for producing functional eggs with enhanced antioxidants, method for producing charcoal-coated baked eggs under registration number 10-0734518, and charcoal-coated eggs using the same, baked eggs containing minerals and their manufacturing method under registration number 10-0719512, registration Disclosed is a method for producing eggs containing AB under number 10-0855039, eggs produced by this method, and a method for producing functional eggs under registration number 10-0988028,

Patented technologies related to persimmon fruit include a method for producing persimmon distilled liquor under registration number 10-1674119, a method for producing persimmon beer and its persimmon beer under registration number 10-1742883, a method for producing persimmon makgeolli with persimmon added under registration number 10-115029, A method for manufacturing persimmon makgeolli using persimmons under registration number 10-1170278, a method for manufacturing dried persimmons containing bamboo salt under registration number 10-1404072, dried persimmons, and a method for manufacturing green tea dried persimmons under registration number 10-0762473 are disclosed.

Meanwhile, patented technologies related to Pu-erh tea include a biocellulose sheet for a mask pack containing Pu-erh tea extract of Application No. 10-2016-0113863 and its manufacturing method, and Application No. 10-2018-0048727, which contains Pu-erh tea extract as an active ingredient. Pharmaceutical composition for preventing or treating cognitive dysfunction due to aging, manufacturing method of Pu-erh tea under registration number 10-1292099, tea composition containing wild ginseng and pu-erh tea under registration number 10-1849758 and method of manufacturing same, registration number 10- No. 11550246, “Method for manufacturing pig trotters containing pu-erh tea and pig trotters manufactured using the same” have been applied and registered, but like this patent, these are made by using persimmon fermented extract, pu-erh tea fermented extract, persimmon leaf and pu-erh tea extract residue fermentation liquid to make eggs. Until now, there has been no report on the technology or use of a manufacturing method to improve the quality of the final egg by boiling or baking the egg after pretreatment.

The present invention was developed to solve the problems of the prior art described above. Among natural foods, eggs, along with milk, are a national food that is close to a complete food considering protein, etc. There is a need to improve the unique fishy smell or taste of eggs after boiling or baking them. Therefore, the present invention focuses on providing a method for manufacturing high-quality eggs with improved quality and functionality of the final product by pre-processing eggs using natural substances before cooking, and has completed the technical task. will be.

Accordingly, the present invention is a method of producing high-quality eggs using pre-treated persimmon and pu-erh tea extracts. The first step is to wash the eggs three times in running tap water and then boil them for 4~4 minutes at room temperature. Drying for 5 hours; The second step is a first soaking step of soaking dried eggs in persimmon fermentation extract at a temperature of 30°C for 1 to 6 hours; The third step is to boil eggs in fermented Pu-erh tea extract after the first soaking step; The fourth step is the second soaking step of soaking the boiled eggs; The fifth step is a drying step of drying the eggs after the second soaking step; It combines fermentation technology with persimmon fruit, persimmon leaves, and pu-erh tea, which are known natural and functional substances, including persimmon extract, pu-erh tea fermentation extract, and persimmon leaf and pu-erh tea extract residue fermentation liquid. If the eggs are boiled or baked after pre-processing, the final egg has a technical characteristic of producing excellent eggs with improved quality.

The persimmon fermentation extract was prepared by mixing Saccharomyces cerevisiae var. astringent persimmon: organic sugar: deep ocean water in a ratio of 7:4:18 (w/w/w). The technical feature is that 1 to 2% by weight of cerevisiae (Fermivin, Denmark) is added and fermented at 23 ± 2°C for 25 to 30 days, and then the fermented mixture is passed through two layers of pre-treated hemp.

For the astringent persimmon, remove the stem of 500 g of Sangju Dongsi, wash the raw persimmon including the skin three times in tap water, remove the moisture, grind in a vacuum blender for 10 to 15 minutes, and add 1 to 2% by weight of Himalayan rock salt to the pulverized contents. After mixing, the mixture is left at 20°C for 48 hours, and then passed through a salt removal filter twice to remove salts. The resulting solution is pre-treated by sterilizing it at 60°C for 15 minutes.

The hemp was soaked in astringent persimmon extract at room temperature for 3 to 4 hours, then taken out, dried in natural condition at 60°C for 5 to 6 hours, and the astringent persimmon extract was mixed with crushed astringent persimmon: deep ocean water. The technical feature is that it is mixed at 8 (w/w) and passed through 3 layers of sterilized gauze.

The fermented Pu-erh tea extract is made by extracting 30 g of pre-processed dried Pu-erh tea with 1500 ml of deep ocean water at 95-100°C for 3-5 minutes using a tea extractor, then adding 1~1% of milk to the extract cooled to 25-30°C. The technical feature is that 3% by weight is added, fermented at 30°C for 24 hours, and then passed through 2 layers of pre-treated hemp.

The pre-processed dried Pu-erh tea was mixed with 100 g of dried Pu-erh tea and 0.1 to 0.5 wt% of Bolivian pink salt, left in a thermostat at 60°C for 24 hours, and then ground the mixture in a vacuum grinder for 10 to 15 minutes, followed by testing. Its technical feature is that it is powdered by passing it through a sieve.

The technical characteristic of the pre-treated hemp is that it is soaked in Pu-erh tea extract at room temperature for 3 to 4 hours, then taken out, moisture removed in a natural state, and then dried at 60°C for 5 to 6 hours.

The boiled eggs in the second immersion step are soaked in a mixed fermentation broth of pre-processed persimmon leaf powder and Pu-erh tea residue powder at room temperature for 1 to 5 hours, then taken out, the moisture is removed, and then soaked in a natural state for 5 hours. The technical characteristic is that it dries for ~6 hours.

For the mixed fermentation broth, 100 g of mature persimmon leaves are cut into pieces and placed in a pot. 2 liters of mineral water and Munjong are cut into 0.1 to 0.2 cm pieces, added at 2 to 3% by weight, boiled at 95 to 100°C for 30 to 60 minutes, and only the persimmon leaves are separated. After drying at 60℃ for 6~8 hours, grinding with a vacuum blender for 5 minutes to prepare pre-processed persimmon leaf powder, and the residue of Pu-erh tea extracted three times was dried at 60℃ for 6~8 hours and then grinding with a vacuum blender for 5 minutes. After grinding for a minute to produce pre-treated Bocha tea residue powder, pre-processed persimmon leaf powder: pre-processed Pu-erh tea residue powder: deep ocean water at 1.5:1.5:97 (w/w) The technical feature is that 1 to 2% by weight of raw milk is added to the mixture mixed with /w), then fermented at 30°C for 24 hours and passed through 3 layers of sterilized gauze.

According to the method of producing eggs using persimmon fruit and pu-erh tea extract of the present invention, eggs, known as common people's food since ancient times, are a major source of protein for our people and are made from natural substances such as persimmon fermentation extract, pu-erh tea fermentation extract, persimmon leaves and pu-erh tea extract residue. By pre-processing eggs using fermentation broth, the final product is eggs with high quality food value and functionality, which is an invention that can help modern people's taste and health and provide economic benefits.

1 is a process flow chart showing a preferred embodiment of the present invention.

The present invention will be described in detail with reference to the attached drawings as follows.

Hereinafter, Figure 1 is a process chart of egg production using persimmon fruit and Pu-erh tea fermented extract. The first step of the present invention is the egg washing step, the second step is the first soaking step, the third step is the boiling step, and the third step is the boiling step. Step 4 is the second soaking step, and step 5 is a high-quality egg production method including a drying step, and its composition and operation will be described in detail as follows.

Therefore, if the eggs are pre-processed using persimmon fermentation extract, Pu-erh tea fermentation extract, persimmon leaf and Pu-erh tea extract residue fermentation solution and then boiled or baked, the quality of the final egg is improved and the fishy smell is drastically reduced. This is an excellent food production method for eggs. The purpose is to develop.

(1) Step of washing raw eggs

In this step, raw eggs are washed. Raw eggs with an expiration date, appearance, and content that are intact are purchased from the market. In order to use them as samples to be used in experiments, they are washed three times in running tap water and then incubated for 4 hours at room temperature without contamination. Dry for ~5 hours.

(2) First soaking step

In this step, the eggs washed and dried in (1) are immersed in persimmon fermentation extract at a temperature of 30°C for 1 to 6 hours. The persimmon fermentation extract was prepared by mixing Saccharomyces cerevisiae var. cerevisiae (Fermivin, Denmark) 1-2% by weight was added and fermented at 23±2°C for 25-30 days, then used by passing it through 2 layers of pre-treated hemp.

At this time, 500 g of the pre-processed astringent persimmon Sangju Dongsi (2021) was removed from the stem, and the raw persimmon, including the skin, was washed three times in tap water, the moisture was removed, and placed in a vacuum blender (Hanil, k-342, Korea). Grind for 10 to 15 minutes, mix 1 to 2% by weight of Himalayan rock salt with the pulverized contents, leave for 48 hours at 20°C, pass through a salt removal filter (Daehan, HP-129, Korea) twice, and remove the salt. It was pre-treated by sterilizing at 60°C for 15 minutes.

In addition, the pre-processed hemp was soaked in astringent persimmon extract at room temperature for 3 to 4 hours, then taken out, dried in natural condition at 60°C for 5 to 6 hours, and the astringent persimmon extract was used as crushed astringent hemp. Persimmon: Deep ocean water was mixed at a ratio of 2:8 (w/w) and passed through 3 layers of sterilized gauze.

(3) Boiling stage

This step is the step of boiling the soaked eggs in (2). The water used to boil eggs was fermented Pu-erh tea extract.

The Pu-erh tea extract fermentation product is extracted from 30 g of pre-processed dried Pu-erh tea (produced in Vietnam) with 1500 ml of deep ocean water using a tea extractor (Samil, K-25, Korea) at 95-100°C for 3-5 minutes. After mixing with the extract cooled to 25-30℃, 1-3% by weight of milk was added, fermented at 30℃ for 24 hours, and the final liquid was passed through 2 layers of pre-treated hemp and converted into Pu-erh tea fermented extract. used.

The pre-processed dried Pu-erh tea (produced in Vietnam) was mixed with 0.1 to 0.5% by weight of Bolivian pink salt in 100 g of dried Pu-erh tea, left in a thermostat at 60°C for 24 hours, and the mixture was milled in a vacuum grinder (three days, k -910, Korea) for 10 to 15 minutes and then passed through a testing sieve (TESTING SIEVE, 300㎛, Cheonggye Commercial Corporation, Korea) into powder.

In addition, the pre-treated hemp was soaked in Pu-erh tea extract at room temperature for 3 to 4 hours, then taken out, the moisture removed in a natural state, and then dried at 60°C for 5 to 6 hours.

(4) Second soaking step

This step is the second immersion step for the boiled eggs in (3).

The boiled eggs are soaked in a mixed fermentation broth of pre-processed persimmon leaf powder + Pu-erh tea residue powder at room temperature for 1 to 5 hours, then taken out, the moisture removed, and dried in natural conditions for 5 to 6 hours. was used.

For the mixed fermentation broth, 100 g of mature persimmon leaves are cut into strips, placed in a pot, 2 liters of bottled water and Moonjong cut into 0.1 to 0.2 cm pieces are added at 2 to 3% by weight, boiled at 95 to 100°C for 30 to 60 minutes, and only the persimmon leaves are separated and then added to the pot. After drying at ℃ for 6-8 hours, grinding for 5 minutes with a vacuum blender (Hanil, T-241, Korea) was used to prepare pre-treated persimmon leaf powder.

The residue of Pu-erh tea extracted three times was dried at 60°C for 6 to 8 hours and then pulverized for 5 minutes with a vacuum blender (Hanil, T-241, Korea) to prepare pre-processed Pu-erh tea residue powder. , Pre-processed persimmon leaf powder prepared in this way: Pre-processed Pu-erh tea residue powder: 1-2% by weight of raw milk in a mixture of deep ocean water at 1.5:1.5:97 (w/w/w) After addition and mixing, it was fermented at 30°C for 24 hours and passed through 3 layers of sterilized gauze before use.

(5) drying step

This step is to naturally dry the contents of step (4) at room temperature with minimal contamination.

(6) Packaging and product stages

This step is to manufacture and commercialize the final dried eggs of (5).

Hereinafter, with reference to the drawings, preferred embodiments of the present invention are as follows.

(1) Example of egg color according to soaking time in persimmon fermented extract

In the present invention, the color measurement of eggs according to soaking time in persimmon fermented extract is shown in Table 1.

① Egg samples: Raw eggs with no expiration date, appearance, or contents were purchased from the market. To use them as samples for the experiment, they were washed twice in running tap water and dried for 2 hours at room temperature without contamination.

② Color measurement: A certain amount of egg sample was taken and the L (lightness), a (redness), and b (yellowness) values were measured using a colorimeter (Minolta CR 300, Japan).

③ Color measurement results of eggs according to soaking time in persimmon fermented extract

Referring to Table 1, L (brightness), a (redness), and b (yellowness) depend on the immersion time. As the immersion time increases, the b (yellowness) value increases, but the L (brightness) and a (redness) values did not show a significant difference.

(2) Example of moisture content of eggs according to soaking time in persimmon fermented extract

In the present invention, the moisture content of eggs according to the soaking time in persimmon fermented extract was measured as shown in Table 2.

① Measurement of moisture content: A certain amount of final boiled egg sample was taken and then analyzed by heating and drying at 105°C under normal pressure according to the general AOAC method.

② Measurement of moisture content of eggs according to soaking time in persimmon fermented extract

result

Referring to Table 2, the values in the whole egg, egg white (white), and egg yolk (yolk) parts all slightly increased up to the 5-hour immersion treatment compared to the no-treatment (immersion time: 0 hours), but there was no significant difference after the 5-hour treatment. No.

(3) Examples of egg color according to the amount of Pu-erh tea fermented extract added when boiling eggs

In the present invention, the color measurement of eggs according to the amount of fermented Pu-erh tea extract added when boiling eggs is shown in Table 3.

① Color measurement: A certain amount of egg sample was taken and the L (lightness), a (redness), and b (yellowness) values were measured using a colorimeter (Minolta CR 300, Japan).

② The present invention measures the color of eggs according to the amount of Pu-erh tea fermented extract added when boiling eggs.

Referring to Table 3, the value of L (brightness), a (redness), and b (yellowness) decreases as the amount of pu-erh tea fermented extract added increases, and b (yellowness) and a (redness) decrease. ) value appeared to be slightly higher.

(4) Example of moisture content of eggs according to the amount of Pu-erh tea fermented extract added when boiling eggs

In the present invention, the moisture content of eggs was measured according to the amount of Pu-erh tea fermented extract added when boiling eggs, as shown in Table 4.

① Measurement of moisture content: A certain amount of final boiled egg sample was taken and then analyzed by heating and drying at 105°C under normal pressure according to the general AOAC method.

② Measurement results of moisture content of eggs according to the amount of Pu-erh tea fermented extract added when boiling eggs

Referring to Table 4, when comparing all treated and untreated groups according to the added amount of Pu-erh tea fermented extract (mineral water: Pu-erh tea extract added amount = 100: 0, w/w), whole egg, egg white (white), and egg yolk (yolk) by part of the egg. There was no significant difference in any part.

(5) Example of egg fishy smell removal by natural extract treatment when soaking eggs

In the present invention, the measurement of egg fishy smell removal by natural extract treatment when soaking eggs is shown in Table 5.

① Measurement of fishy smell removal: (Lipoxygenase titer: lipoxygenase activity (LOX)) Add 10 ml of 0,05M phosphate buffer solution (pH 6.8) to 0.1g of sample, extract for 2 hours with a shaker at room temperature, and shake at 4℃, 16,000℃. The supernatant obtained by centrifugation at × for 15 minutes was diluted 10 times and used as a crude enzyme solution. As a substrate, 0.125 ml of Tween 20 was added to 3.55 ml of 1% (w/v) linolenic acid dissolved in ethanol, the ethanol was evaporated using a rotary vacuum concentrator, and the remainder was dissolved in 50 ml 005M Na2HPO4, and the pH was adjusted to 9.0 with 1 N NaOH. It was prepared by adjusting and diluting 10 times with 0.05M phosphate buffer (pH 6.8). 2.4 ml of substrate and 0.1 ml of crude enzyme solution were added to the cuvette, and the change in absorbance was measured at 234 nm, with the temperature set to 25°C. The control group consisted of adding 0.1 ml of distilled water to 2.4 ml of substrate, and an increase in absorbance of 0.001 per minute was considered 1 unit.

② Measurement results of egg fishy smell removal by natural extract treatment when soaking eggs

Referring to Table 5, the removal of egg fishy smell by natural extract treatment when soaking eggs was as follows: persimmon fermentation extract treatment > Pu-erh tea fermentation extract treatment > Puritone treatment > no treatment.

Claims (10)

A high-quality egg production method using pre-processed persimmon and pu-erh tea extract,
The first step is washing the eggs three times with running tap water and drying them at room temperature for 4 to 5 hours;
The second step is a first soaking step of soaking dried eggs in persimmon fermentation extract at a temperature of 30°C for 1 to 6 hours;
The third step is to boil eggs in fermented Pu-erh tea extract after the first soaking step;
The fourth step is the second soaking step of soaking the boiled eggs;
The fifth step is a drying step of drying the eggs after the second soaking step; A method of producing eggs using persimmon fruit and Pu-erh tea extract, comprising:
According to clause 1,
The persimmon fermented extract is,
Astringent persimmon: Organic sugar: Saccharomyces cerevisiae var. in a mixture of 7:4:18 (w/w/w) deep ocean water. After adding 1-2% by weight of cerevisiae (Fermivin, Denmark) and fermenting at 23±2℃ for 25-30 days,
An egg manufacturing method using persimmon fruit and Pu-erh tea extract, characterized by passing the fermented mixture through two layers of pre-treated hemp.
According to clause 2,
The astringent persimmon is,
After removing the stem of 500g of Sangju Dongsi, wash the raw persimmon including the skin three times in tap water, remove the moisture, grind in a vacuum blender for 10 to 15 minutes, mix the crushed contents with 1 to 2% by weight of Himalayan rock salt, and mix at 20℃. An egg manufacturing method using persimmon fruit and Pu-erh tea extract, characterized in that the passed liquid was pretreated by removing salts by passing it through a salt removal filter twice after leaving it for 48 hours and sterilizing it at 60°C for 15 minutes.
According to clause 2,
The hemp is
Soak in astringent persimmon extract at room temperature for 3 to 4 hours, take out, remove moisture in natural condition, and dry at 60℃ for 5 to 6 hours.
The astringent persimmon extract,
Crushed astringent persimmon: A method of producing eggs using persimmon fruit and Pu-erh tea extract, characterized in that deep sea water is mixed at a ratio of 2:8 (w/w) and passed through 3 layers of sterilized gauze.
According to clause 1,
The fermented Pu-erh tea extract,
30g of pre-processed dried Pu-erh tea was extracted with 1500ml of deep ocean water at 95-100℃ for 3-5 minutes using a tea extractor, then 1-3% by weight of milk was added to the extract cooled to 25-30℃, Egg manufacturing method using persimmon fruit and Pu-erh tea extract, characterized by fermenting at 30°C for 24 hours and then passing through 2 layers of pre-treated hemp.
According to clause 5,
The pre-processed dried Pu-erh tea,
0.1 to 0.5% by weight of Bolivian pink salt is mixed with 100 g of dried Pu-erh tea, left in a thermostat at 60°C for 24 hours, the mixture is pulverized in a vacuum grinder for 10 to 15 minutes, and then passed through a testing sieve and powdered. Egg manufacturing method using persimmon fruit and Pu-erh tea extract.
According to clause 5,
The pre-treated hemp,
An egg manufacturing method using persimmon fruit and Pu-erh tea extract, characterized by soaking in Pu-erh tea extract at room temperature for 3-4 hours, taking it out, removing moisture in a natural state, and then drying it at 60°C for 5-6 hours.
According to clause 1,
The boiled eggs in the second immersion step are:
A persimmon fruit that is soaked in a mixed fermentation broth of pre-processed persimmon leaf powder and Pu-erh tea residue powder at room temperature for 1 to 5 hours, then taken out, dried, and dried in natural conditions for 5 to 6 hours. Egg manufacturing method using Pu-erh tea extract.
According to clause 8,
The mixed fermentation broth,
Cut 100g of mature persimmon leaves into strips and place them in a pot. Add 2 liters of mineral water and 2 to 3% by weight of fennel, cut into 0.1 to 0.2 cm pieces. Boil at 95 to 100℃ for 30 to 60 minutes. Then, separate only the persimmon leaves and boil for 6 to 60 minutes at 60℃. After drying for 8 hours, pre-treated persimmon leaf powder was prepared by grinding for 5 minutes with a vacuum blender,
The residue of Pu-erh tea extracted three times was dried at 60°C for 6 to 8 hours and then pulverized in a vacuum blender for 5 minutes to prepare pre-treated Bo-cha tea residue powder.
Pre-processed persimmon leaf powder: Pre-processed Pu-erh tea residue powder: Add 1 to 2% by weight of raw milk to a mixture of deep ocean water in a ratio of 1.5:1.5:97 (w/w/w). Egg manufacturing method using persimmon fruit and Pu-erh tea extract, characterized by fermentation at 30°C for 24 hours and passing through 3 layers of sterilized gauze.
Eggs using persimmon fruit and Pu-erh tea extract, characterized in that they are manufactured by the egg production method according to any one of claims 1 to 9.