WO2023140574A1

WO2023140574A1 - Egg drink and preparation method therefor

Info

Publication number: WO2023140574A1
Application number: PCT/KR2023/000705
Authority: WO
Inventors: 석혜인
Original assignee: 석혜인
Priority date: 2022-01-18
Filing date: 2023-01-16
Publication date: 2023-07-27

Abstract

An egg drink and a preparation method therefor are provided. The egg drink preparation method comprises the steps of: mixing eggs, vinegar and salt, thereby creating a primary mixture; and mixing the primary mixture with milk and additive ingredients and grinding same, thereby creating a secondary mixture.

Description

Egg beverage and its manufacturing method

The present invention relates to an egg beverage and a manufacturing method thereof.

Eggs are rich in protein, low in sodium, and have all the essential amino acids necessary for our body, such as vitamins and minerals, so they are a very good food that supplies quality protein to people of all ages. In particular, it has the property of absorbing poison, so eating a raw egg the next morning after drinking alcohol helps to relieve a hangover.

However, in the case of raw eggs, there is a problem that it is difficult to eat because there is a fishy smell, and various attempts have been made to solve this problem. As a related prior art, domestic patent No. 11642 (announced on December 29, 1981) "Method of producing eggs". This is by immersing the egg in a sodium hypochlorite solution to which 0.3-0.5% (V / V %) of brewing vinegar (acidity 7%) is added, then immediately immersing it in brewing vinegar in the usual way and leaving it for 2 days. After removing the endothelium, it was characterized by adding 0.6-1.0 (W / V%) of licorice boiling water extract concentrate to the remaining choran liquid. This was to cover the fishy smell with the sweetness of licorice, but there was a problem that the irritating sour taste of vinegar gave a sense of rejection and the licorice component changed the color of the choran beverage to dark brown, which was not good for aesthetics.

The problem to be solved by the present invention is to provide an egg beverage and a manufacturing method thereof that effectively remove the fishy taste of raw eggs and take advantage of the convenience of eating while improving taste and nutrition.

The tasks of the present invention are not limited to the tasks mentioned above, and other technical tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, in the present invention, mixing eggs, vinegar, and salt to produce a first mixture; We propose a method for producing an egg beverage comprising the step of mixing and pulverizing the first mixture with milk or soymilk, and additives to produce a second mixture, and an egg beverage produced by the manufacturing method.

According to the egg beverage and its manufacturing method according to an embodiment, it is possible to improve the taste and nutrition, effectively remove the fishy taste of raw eggs, and provide convenience in eating.

Furthermore, it is possible to utilize the egg beverage as a material for various dishes.

Effects according to the embodiments are not limited by the contents exemplified above, and more various effects are included in this specification.

1 is a manufacturing process diagram of an egg beverage according to an embodiment.

2 is a manufacturing process diagram showing an example using an egg beverage according to an embodiment as a material.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only these embodiments make the disclosure of the present invention complete, and those skilled in the art It is provided to completely inform the scope of the invention, and the present invention is only defined by the scope of the claims.

Hereinafter, specific embodiments will be described with reference to the accompanying drawings.

1 is a manufacturing process diagram of an egg beverage according to an embodiment, and FIG. 2 is a manufacturing process diagram showing an example using an egg beverage according to an embodiment as a material.

Referring to FIG. 1, mixing eggs, vinegar, alcohol, and salt to create a first mixture (S10), aging the first mixture (S20), mixing and grinding milk and additives in the first mixture to produce a second mixture (S30), and mixing sesame salt and refined salt with the second mixture to prepare an egg drink (S40).

In some embodiments, generating the first mixture by mixing eggs, vinegar, alcohol, and salt ( S10 ) may be a step of mixing eggs, vinegar, alcohol, and salt through a blender. However, the mixing process is not limited to the blender, and various mixing mechanisms may be used.

Here, an egg means the content of an egg, and includes both white and yolk. In addition, it is described based on 4 eggs, but is not limited thereto, and 4 eggs means the contents of 4 eggs (including whites or yolks), and 4 eggs may weigh approximately 200g to 300g.

In some embodiments, eggs, vinegar, alcohol, and salt may be mixed in a ratio of 2 to 7 parts by weight of vinegar, 2 to 7 parts by weight of alcohol, and 0.2 to 0.5 parts by weight of salt based on 100 parts by weight of eggs. Here, alcohol means soju (12 to 24 degrees of alcohol), but other alcohol with a similar alcohol content to soju may be used.

Vinegar, alcohol, and salt can remove the fishy smell of eggs, sterilize them, and minimize egg allergy. Here, the vinegar may be naturally fermented vinegar, but is not limited thereto.

In some embodiments, the step of aging the first mixture (S20) may be a step of aging the first mixture for 3 minutes to 15 minutes. The aging temperature may be made of 3 ℃ to 20 ℃. Through this aging process, the sterilization of eggs and the fishy smell can be effectively removed, and the texture of the first mixture can be made softer.

In some embodiments, the step of mixing milk and additives with the first mixture and pulverizing to produce a second mixture (S30) may be a step of adding milk and additives to the aged first mixture and pulverizing and mixing through a blender. However, the mixing process is not limited to the blender, and various mixing mechanisms may be used.

In some embodiments, milk and additives may be mixed in a ratio of 100 parts by weight to 200 parts by weight of milk and 70 parts by weight to 130 parts by weight of additives based on 100 parts by weight of eggs.

In some embodiments, soy milk may be mixed in place of milk. For example, soybean milk and additives may be added to the aged first mixture and ground and mixed through a blender. However, the mixing process is not limited to the blender, and various mixing mechanisms may be used.

In some embodiments, soymilk and additives may be mixed in a ratio of 100 parts by weight to 200 parts by weight of soy milk and 70 parts by weight to 130 parts by weight of additives based on 100 parts by weight of eggs.

In some embodiments, milk and soymilk may be added together. For example, milk, soybean milk, and additives may be added to the matured primary mixture and ground and mixed through a blender.

In the egg beverage according to the present invention as described above, the additive material may include any one of vegetables, fruits, nuts, seeds, berries, fish, shellfish, crustaceans, and meat processed to be ingested. For example, it is as described below.

In some embodiments the additional ingredient may be tomato. Tomato supplements the lack of vitamin C in eggs and milk, and vitamin D in egg yolk helps to absorb calcium in milk, so the perfect combination of eggs, milk, and tomatoes is an ideal combination to provide a well-balanced egg drink.

In some embodiments the additive material may be sweet potato. Since sweet potatoes are rich in various dietary fibers that are not found in eggs, they are effective in lowering cholesterol levels by discharging waste products and cholesterol out of the body or preventing various adult diseases such as cancer and constipation. Here, sweet potatoes may be added after being boiled. That is, boiled sweet potatoes may be used, but are not limited thereto.

In some embodiments the additive material may be carrots. Dietary fiber, which is abundant in carrots, supplements vitamins and fiber that are lacking in eggs, and vitamin D in egg yolk helps to absorb calcium from milk. Beta-carotene in carrots, the 'Emperor of Vitamin A', helps to protect eyesight, prevent aging, and prevent cancer through its antioxidant action. Here, carrots may use oil-roasted carrots, but are not limited thereto.

In some embodiments the added ingredient may be yogurt. Yogurt is a dairy product made by fermenting good bacteria in milk, and contains abundant lactic acid bacteria to prevent constipation and activate intestinal motility. Here, yogurt sold on the market may be used, but is not limited thereto.

In some embodiments, the additive material may be sweet pumpkin or yellow pumpkin. Sweet pumpkin or yellow pumpkin supplements the dietary fiber lacking in eggs and milk. Sweet pumpkin or yellow pumpkin is relatively low in calories, so it is an excellent diet food along with eggs and milk, and is good for preventing adult diseases such as vascular disease, skin aging, and cancer. Here, sweet pumpkin or yellow pumpkin may be boiled sweet pumpkin or boiled yellow pumpkin. For example, peeled and boiled sweet pumpkin or boiled yellow pumpkin can be used. However, it is not limited thereto. Here, yellow pumpkin is also called old pumpkin (Pumpkin), and is larger in size and yellower than sweet pumpkin.

In some embodiments the additive material may be potatoes. Potatoes, called 'apples in the ground', contain three times more vitamin C than apples, making up for the lack of vitamins in eggs. In particular, the innoline component of potatoes has the effect of decomposing body fat, which is good for dieting, and the skin of potatoes contains fiber, so cook with the skin on. In addition, egg yolk's vitamin D helps calcium absorption in milk, so eggs, milk, and potatoes complement each other. Here, potatoes may be boiled potatoes, but are not limited thereto.

In some embodiments the additive material may be an onion. Onions contain a variety of nutrients, including vitamins and potassium. Quercetin, a component of onion, helps strengthen immunity and is also rich in anthocyanin and betaine. It restores physical strength, discharges waste products, and strengthens blood vessel function. Cooking with eggs and milk is very good for nutrient intake. Here, raw onion may be used as the onion, but is not limited thereto.

In addition, various ingredients such as cabbage, cabbage, broccoli, kale, green onion, leek, and spinach may be included, and dried or raw fruits including tangerines and oranges may be properly processed such as powder or slices.

In some embodiments, the step of preparing an egg beverage by mixing sesame salt and refined salt with the second mixture (S40) is a step of preparing an egg beverage by mixing sesame salt and refined salt with the second mixture and mixing in a blender. However, the mixing process is not limited to the blender, and various mixing mechanisms may be used.

In some embodiments, 1 part by weight to 3 parts by weight of sesame salt and 0.5 parts by weight to 1.5 parts by weight of refined salt may be mixed with respect to 100 parts by weight of eggs. Here, alcohol means soju, but other alcohol having a similar degree to soju may be used. In this way, by mixing sesame salt and refined salt in the second mixture, it is possible to further enhance the savory taste and protein.

As shown in FIG. 2, the egg beverage prepared in this way can be made into egg porridge or steamed egg through a heating process. For example, egg porridge can be prepared by heating an egg drink in a microwave oven for 2 to 3 minutes, and steamed egg can be prepared by heating an egg drink in a microwave oven for 4 to 6 minutes.

In addition, egg porridge can be prepared by pouring water into a pot and heating a container containing an egg drink for 4 to 6 minutes, pouring water into a pot, inserting a container containing an egg drink, and heating for 7 to 9 minutes to prepare steamed egg.

In some embodiments, egg iced tea may be prepared by adding ice to an egg drink.

In some embodiments, the egg beverage may further include berry slices or berry powder. For example, the additive material of the egg drink may include berry slices or berry powder, or may include both berry slices and berry powder.

In some embodiments, the egg beverage may further include nut slices or nut powder. For example, the additional ingredients of the egg beverage may include nut slices or nut powder, or may include both nut slices and nut powder.

In some embodiments, the egg beverage may further include aronia slices and powder. Aronia contains a large amount of anthocyanin and polyphenol, so it has anti-arteriosclerosis, anti-diabetic, anti-cancer and strong antioxidant effects as well as anti-aging effects. As such, aronia can be sliced and added to 1 mm to 3 mm or processed into aronia slices and powder through drying and grinding processes. Aronia slices and powder may be mixed in a ratio of 2 to 3 parts by weight based on 100 parts by weight of eggs.

In another embodiment, the egg beverage may further include cranberry slices and powder. Cranberries contain a large amount of proanthosidin, which improves antibacterial and antiviral effects and at the same time improves symptoms of urinary tract infection or cystitis. Such cranberries may be added by slicing to 1 mm to 3 mm or processed into cranberry powder through drying and grinding processes. Cranberry slices and powder may be mixed in a ratio of 3 parts by weight to 4 parts by weight based on 100 parts by weight of eggs.

In another embodiment, the egg beverage may further include acai berry slices and powder. Acai berry contains a large amount of anthocyanin and polyphenol, so it has anti-arteriosclerosis, anti-diabetic, anti-cancer and strong antioxidant effects as well as anti-aging effects. As such, the acai berry may be added by slicing to 1 mm to 3 mm or processed into acai berry slices and powder through a drying and grinding process. Acai berry slices and powder may be mixed in a ratio of 2 parts by weight to 6 parts by weight based on 100 parts by weight of eggs.

In another embodiment, the egg beverage may further include blueberry slices and powder. Blueberries contain a large amount of anthocyanin and polyphenol, so they have anti-arteriosclerosis, anti-diabetic, anti-cancer and strong antioxidant effects as well as anti-aging effects. Such blueberries may be added by slicing to 1 mm to 3 mm or processed into blueberry powder through drying and grinding processes. Blueberry slices and powder may be mixed in a ratio of 8 parts by weight to 12 parts by weight based on 100 parts by weight of eggs.

In another embodiment, the egg beverage may further include raspberry slices and powder. Bokbunja has an excellent antioxidant function due to anthocyanin compounds and is rich in vitamins A and C, minerals, etc., so it has excellent skin care effects. As such, bokbunja may be sliced into 1 mm to 3 mm and added or processed into bokbunja powder through drying and grinding processes. Bokbunja slices and powder may be mixed in a ratio of 3 parts by weight to 8 parts by weight based on 100 parts by weight of eggs. In addition, various nuts such as walnuts, almonds, brazil nuts, peanuts, hazelnuts, pecans, cashew nuts, and pistachios may be used as nuts included in the additive ingredients, and seeds such as hemp seeds, sunflower seeds, and pumpkin seeds may be appropriately processed in powder or sliced form and included.

On the other hand, in another embodiment according to the present invention, the egg beverage may include fish and shellfish such as tuna, crab meat, salmon, oyster, and mussel in the form of powder or lean meat as an additive material. Since fish, shellfish, crustaceans, etc. are added, it will include beneficial effects on the body of its own ingredients. Furthermore, in another embodiment according to the present invention, the egg beverage may include meat as an additive material. In this way, if fish, shellfish, crustaceans and meat are included in the egg drink, it will be useful for patients, students, athletes, etc. who need a high protein diet.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. It will be understood that it can be implemented. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting.

Claims

mixing eggs, vinegar, and salt to create a first mixture;

Method for producing an egg beverage comprising the step of mixing and grinding at least one of milk and soymilk, and an additive material with the first mixture to produce a second mixture.
According to claim 1,

Method for producing an egg beverage further comprising the step of preparing an egg beverage by mixing sesame salt and refined salt with the second mixture.
According to claim 1,

The first mixture further includes alcohol,

Generating the first mixture,

Method for producing an egg beverage comprising the step of mixing 2 parts by weight to 7 parts by weight of vinegar, 2 parts by weight to 7 parts by weight of alcohol, and 0.2 parts by weight to 0.5 parts by weight of salt with respect to 100 parts by weight of eggs.
According to claim 3,

Mixing and pulverizing milk and additives with the first mixture to produce a second mixture,

A method for producing an egg beverage comprising the step of mixing 100 parts by weight to 200 parts by weight of the milk and 70 parts by weight to 130 parts by weight of the additive material with respect to 100 parts by weight of the eggs.
According to claim 4

The additive material is a method for producing an egg beverage comprising any one of vegetables, fruits, nuts, seeds, berries, fish, shellfish, crustaceans, and meat.
Egg beverage according to the manufacturing method of any one of claims 1 to 5.