KR20200100289A - Manufacturing method of diet food using an egg white - Google Patents
Manufacturing method of diet food using an egg white Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/28—Substances of animal origin, e.g. gelatin or collagen
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 매출 증가의 한계에 도달한 양계 농가의 소득을 증대시키고 다이어트 식품으로 각광을 받는 난백을 이용한 다이어트 식품 제조방법에 관한 것으로서, 더욱 상세하게는 참숯의 향이 배어 바베큐의 느낌의 우수한 맛을 가져 직접 섭취에 하기에도 식감과 맛이 뛰어나며 야채 등은 다른 식품과 함께 샐러드 등을 제조하기에도 매우 유용한 다이어트 식품 제조방법에 관한 것이다. The present invention relates to a diet food manufacturing method using egg white that increases the income of poultry farmers who have reached the limit of increase in sales and is in the spotlight as diet food, and more particularly, has an excellent taste of barbecue due to the smell of charcoal. The texture and taste are excellent even for direct consumption, and vegetables are also very useful for preparing salads along with other foods.
최근 우리가 접하는 식 문화는 생활환경의 향상과 편리함을 추구하는 인스턴트식품의 증가, 식생활의 서구화 등의 문제로 비만 환자가 증가하는 원인을 안고 있으며, 바쁜 사회생활에서 받는 스트레스와 운동 부족, 음식의 과다섭취 등도 비만 환자 증가의 원인이 되고 있다.The food culture we encounter recently has the cause of an increase in the number of obese patients due to problems such as the increase of instant foods pursuing the improvement of the living environment and convenience, and the westernization of dietary life. Excessive intake is also a cause of the increase in obese patients.
이와 같은 비만은 체지방의 과잉 축적으로 발생이 되며, 섭취한 칼로리량이 소모되는 에너지를 초과하게 되면 잉여 에너지는 지방으로 변환되어 우리 몸에 지방세포로 저장되는데 이러한 증상이 과도해지면 비만으로 나타나는 것이다. 비만은 이제 각종 성인병을 유발하는 '질병'으로 세계보건기구가 규정하고 있다. 세계 비만연맹은 현재의 비만 인구 증가 추세가 지속이 되면 2015년에 전 세계적으로 7억 명, 2025년에는 전 세계 인구의 3분의 1이 비만 환자(체질량지수 30㎏/㎡)가 될 것이라고 예측하고 있다.Such obesity is caused by excessive accumulation of body fat, and when the amount of calories consumed exceeds the energy consumed, the excess energy is converted into fat and stored as fat cells in our body. When these symptoms become excessive, obesity appears. Obesity is now defined by the World Health Organization as a'disease' that causes various adult diseases. The World Obesity Federation predicts that if the current trend of obese population continues to increase, by 2015, 700 million people worldwide, and by 2025, one-third of the world's population will be obese patients (Body Mass Index 30kg/㎡). Are doing.
이 같은 추세에 따라 미국은 비만과의 전쟁을 선포하고, 건강한 생활양식을 촉진할 수 있는 사회 환경 조성에 힘을 쏟고 있다. 미국은 15세 이상을 기준으로 전체 인구에서 비만 인구의 비중이 32.3퍼센트로 높은 분포를 보이고 있기 때문이다. In line with this trend, the United States has declared a war on obesity and is focusing on creating a social environment that can promote a healthy lifestyle. This is because the U.S. has a high distribution of 32.3 percent of the total population based on the age of 15 and older.
미국 정부 및 지자체는 비만 문제를 해결하기 위해 패스트푸드 점의 추가 개업 금지, 트랜스지방 사용 규제, 저지방 웰빙 메뉴 개발을 권장하는 정책을 적극 펴고 있다. 또 미국 생명보험회사들은 보험료를 책정할 때 암, 고혈압, 당뇨병, 간질환처럼 비만을 위험한 질병으로 간주하고 보험료를 올려 받을 정도로 위험성을 인지하고 있다.In order to solve the obesity problem, the US government and local governments are actively promoting policies to prohibit the opening of additional fast food restaurants, regulate the use of trans fats, and develop a low-fat well-being menu. In addition, American life insurance companies are aware of the risk enough to consider obesity as a dangerous disease, such as cancer, high blood pressure, diabetes, and liver disease, and to receive premiums when setting premiums.
한국도 비만 인구가 급증하는 것을 대비하기 위해 최근 비만 예방을 위한 정책을 적극 추진하고 있다. 한국의 비만 인구는 20~50대의 경우 10명 중 4명에 달할 것으로 추산되고 있다. 국민 건강 영양조사에 의하면 20세이상 대상자의 비만 유병률은 남자 352퍼센트, 여자 283퍼센트로 나타났다. 연령별 비교 시 남자는 40대와 50대의 유병률이 높은 반면, 여자는 50대와 60대의 유병률이 높은 것으로 분석됐다. 지난 7년간의 증가 추세를 기준으로 2025년에 성인 인구 2명 중 1명(464퍼센트)이 비만 환자가 될 것으로 예측될 만큼 비만 인구가 늘고 있는 실정이다.In order to prepare for the rapid increase in the obese population, Korea is also actively promoting policies to prevent obesity. It is estimated that the obese population in Korea will reach 4 out of 10 people in their 20s to 50s. According to the National Health and Nutrition Survey, the prevalence of obesity among subjects over the age of 20 was 352 percent for men and 283 percent for women. In comparison by age, the prevalence of males in their 40s and 50s is high, while females in their 50s and 60s have a high prevalence. Based on the growth trend over the past seven years, the number of obese people is increasing enough to predict that one out of two adult populations (464 percent) will become obese in 2025.
이처럼 비만에 대한 심각성이 늘어나자 다이어트에 관심이 점점 높아지며, 수많은 다이어트 관련 제품, 관리센터 등이 생겨났고 지금도 많은 다이어트 제품들이 생산되어 판매되고 있다. 현재 한국은 물론 가까운 일본에서까지 수많은 다이어트 제품이 개발되고 생산되어 제품화되고 있다. As the seriousness of obesity increases, interest in diet has increased, and numerous diet-related products and management centers have been created, and many diet products are still being produced and sold. Currently, numerous diet products have been developed, produced and commercialized not only in Korea but also in nearby Japan.
그 중에서 닭고기의 부위 중에서 닭 가슴살은 단백질이 다른 동물성 식품들에 비해서 월등히 높아 체중조절에 신경을 쓰는 운동선수와 모델 등의 필수 건강식이고, 다른 육류에 비해서 지방 성분 및 열량이 매우 낮고, 소화흡수 대사시간이 늦어 포만감을 오래 지속시켜 주기 때문에 다이어트나 체중조절이 필요한 회복기 환자, 신체활동량이 적은 노인에게 적합하다. Among the parts of chicken, chicken breasts are significantly higher in protein than other animal foods, and are essential healthy foods for athletes and models who care about weight control. They have very low fat content and calories compared to other meats, digestion, absorption and metabolism. It is suitable for patients in the recovery phase who need diet or weight control, and the elderly with low physical activity because the time is too late to sustain satiety for a long time.
또한, 닭 가슴살에 다량 포함되어 있는 불포화지방산은 피부 건강유지에 반드시 필요한 영양성분으로 육류 중에서도 닭 가슴살에서 그 함량이 가장 높고, 또한 닭가슴살은 소화흡수 대사시간이 늦어 포만감을 오래 지속시켜 주어 체중조절에 도움을 준다. 닭 가슴살 분말은 닭 가슴살을 삶아서 섭취하는 것보다 간편하고 흡수율이 높아 양질의 단백질 공급과 체중조절에 도움을 준다.In addition, a large amount of unsaturated fatty acids contained in chicken breasts are essential nutrients for maintaining skin health, and among meats, chicken breasts have the highest content. Chicken breasts also have a slow digestion and absorption metabolism time, which sustains satiety for a long time to control weight. Helps in Chicken breast powder is easier to consume than boiled chicken breast and has a higher absorption rate, helping to supply quality protein and control weight.
이와 같은 닭 가슴살을 이용한 기술로는 닭 가슴살 저지방 햄 및 그 제조방법(대한민국 등록특허 제10-049412호), 닭 가슴살 떡말이 및 그 제조방법(대한민국 등록특허 제10-0457322호) 등이 다양한 식품이 개시되고 판매되고 있습니다.Such techniques using chicken breast include chicken breast low-fat ham and its manufacturing method (Republic of Korea Patent No. 10-049412), chicken breast rice cake and its manufacturing method (Republic of Korea Patent No. 10-0457322). Has been launched and is being sold.
그리고 닭 가슴살과 버금가는 인기 다이어트 식품은 계란 난백(흰자위)이다.And, a popular diet food that matches chicken breasts is egg white (white).
계란의 겉은 단단한 난각(껍데기)에 싸여 있고, 안에는 2층의 속껍질이 있다. 겉껍데기에는 작은 구멍이 많이 있어서 그 구멍을 통하여 호흡을 한다. 또 시간이 지나면 이 구멍을 통하여 이산화탄소와 수분이 증발하고, 미생물이 침투하여 내용물이 빨리 썩게 한다. 2층으로 된 속껍질 사이의 한쪽에는 공기집이 있는데, 이 공기집은 갓 낳은 달걀일 때는 작았다가 시간이 지나 수분과 이산화탄소가 증발하면 차차 커진다. The outside of the egg is wrapped in a hard egg shell, and there are two layers of inner shell inside. There are many small holes in the outer shell, and you breathe through them. In addition, over time, carbon dioxide and moisture evaporate through this hole, and microorganisms penetrate, causing the contents to rot quickly. On one side between the two-story inner shells, there is an air chamber, which is small when it is a freshly laid egg, but gradually increases as moisture and carbon dioxide evaporate over time.
속껍질 안에는 난백이 있고 겉껍데기와 난황(노른자위) 주위에는 묽은 난백이 있으며 그 중간에는 된 난백이 있다. 난황은 얇은 막으로 둘러싸여 있고 양쪽 끝이 알 끈으로 고정되어 있다. 각 구성 물질의 비율은 난각 11%, 난백 58%, 난황 31%이다.There is an egg white in the inner shell, a thin egg white around the outer shell and yolk (yolk), and there is an old egg white in the middle. The yolk is surrounded by a thin film and is fixed at both ends with egg strings. The proportion of each constituent material is egg shell 11%, egg white 58%, and egg yolk 31%.
그러나 하기 표 1에서 보는 바와 같이 난황은 상당량의 지방을 함유하고 있어 열량이 높아 다이어트 식품으로 적합하지 않다.However, as shown in Table 1 below, egg yolk contains a significant amount of fat, so it is not suitable as a diet food due to its high caloric content.
(㎉)calorie
(㎉)
(%)moisture
(%)
(g)protein
(g)
(g)Lipid
(g)
Ca
Ca
Yolk (raw)
377
49.4
16.2
32.6
0
0
149
612
0.23
0.04
0
Egg white (raw)
45
89.0
10.2
0.1
0
0
10
12
0.02
0.30
0.1
이와 비교하여 난백은 단백질로서 오브알부민(ovalbumin),콘알부민(conalbumin), 오보뮤코이드(ovomucoid). 글로불린(globulin), 오보뮤신(ovomucin), 아비딘(avidin) 6종으로 구성되어 단백질이 풍부하여 상기 표 1에서 보는 바와 같이 지방을 거의 가지고 있지 않아 그 열량이 매우 낮아 다이어트 식품으로 각광을 받고 있다.In comparison, egg white is a protein, ovalbumin, conalbumin, and ovomucoid. It is composed of six types of globulin, ovomucin, and avidin, and is rich in protein. As shown in Table 1, it has little fat, so its calorie content is very low, and it is in the spotlight as a diet food.
그러나 계란을 이용한 식품은 삶거나 구운 다음에 난황은 먹지 않고 난백만을 섭취하는 관계로 난황이 버려지는 문제점이 있으며 또한, 난백만을 이용하여 직접 섭취하기에 적당하고 다른 야채 등과 샐러드 등을 만들기에 적합한 식감과 맛을 가진 다이어트 식품은 제공되지 않고 있으며, 현재 개시되어 난백 식품은 대한민국 공개특허 제10-2008-0087989호, 대한민국 등록특허 제10-1301104호, 대한민국 공개특허 제10-2014-0044474호 등이 있는데, 이들 내용은 단순하게 난황에서 난백을 분리한 다음에 난백을 용기에 넣고 가열하여 삶은 계란 내지 구운 계란에서 난백을 분리하여 섭취하는 것과 다른 차이가 없다. However, since foods using eggs are not eaten after being boiled or roasted, the yolk is discarded, and it is suitable for direct consumption by using only eggs, and is suitable for making salads such as other vegetables. Diet foods having a suitable texture and taste are not provided, and currently disclosed egg white foods are Korean Patent Publication No. 10-2008-0087989, Korean Patent Registration No. 10-1301104, Korean Patent Publication No. 10-2014-0044474 These contents are not different from simple separating the egg white from the yolk and then placing the egg white in a container and heating the boiled egg or separating the egg white from the baked egg.
또한, 우리나라 1인당 계란 소비량은 2016년 기준 연 268개로 유럽연합(EU) 국가들의 1인당 220∼230개 수준보다 높은 것으로 나타났으나 그 소비를 합리적으로 할 수 있는 방법이 제공되어야 하며, 난백은 소화시키기 어려운 단백질이 함유되어 있어 소화기 쉬운 형태의 식품으로도 제공되어야 한다.In addition, Korea's per capita consumption of eggs was 268 per year as of 2016, which is higher than the level of 220-230 per capita in the European Union (EU) countries, but a reasonable way to consume it must be provided. It contains proteins that are difficult to digest, so it should be provided as a food in an easy-to-digest form.
따라서 본 발명이 이루고자 하는 기술적 과제는 난백을 이용한 다이어트 식품 제조방법에 관한 것으로서, 매출 증가에 한계에 도달한 양계 농가의 소득을 증대시키고 다이어트 식품으로 각광을 받는 난백을 이용하여 직접 섭취에 하기에도 식감과 맛이 뛰어나며 야채 등은 다른 식품과 함께 샐러드 등을 제조하기에도 매우 유용하며 소화가 용이한 난백을 이용한 다이어트 식품 제조방법을 제공하는 것이다. Therefore, the technical problem to be achieved by the present invention relates to a method of manufacturing diet food using egg white, which increases the income of poultry farmers who have reached the limit of increase in sales, and uses egg white, which is in the spotlight as a diet food, to be eaten directly. It has excellent taste and is very useful for preparing salads, etc. along with other foods, and it provides a method for preparing diet foods using egg white that is easy to digest.
상기 기술적 과제를 달성하기 위하여 본 발명은In order to achieve the above technical problem, the present invention
a) 기체 유입구와 기체 유출구가 형성된 믹서에 난황(노른자위)과 분리된 난백(흰자위)을 넣고 기체 유입구로 참숯 연기를 공급하면서 혼합하는 믹싱단계:a) Mixing step of mixing egg yolk (yolk) and separated egg white (white) into a mixer having a gas inlet and a gas outlet and supplying charcoal smoke through the gas inlet:
b) 하단에 50 내지 250메쉬의 체가 하단에 형성되어 있는 용기에 상기 a) 단계의 난백을 넣고 상부에서 압력을 가하여 체의 구멍으로 흘러나오는 난백을 모으는 단계:b) Putting the egg white of step a) in a container with a sieve of 50 to 250 mesh at the bottom and applying pressure from the top to collect the egg white flowing through the hole of the sieve:
c) 상기 b) 단계의 난백을 용기에 충진하고 수분이 들어오지 않도록 용기의 입구를 밀봉하는 단계: 및c) filling the container with the egg white of step b) and sealing the mouth of the container to prevent moisture from entering: and
d) 상기 c) 단계의 난백이 충진된 용기를 60 내지 80℃의 물에 넣고 난백을 익히는 단계를 포함하는 것을 특징으로 하는 난백을 이용한 다이어트 식품 제조방법을 제공한다.d) It provides a method for preparing diet food using egg white, comprising the step of putting the container filled with the egg white of step c) into water at 60 to 80°C and cooking the egg white.
상술한 바와 같은 본 발명에 따른 난백을 이용한 다이어트 식품 제조방법은 대추를 정제수를 넣고 가열하여 정제수 추출물을 제조한 후에 이를 실온을 냉각한 다음 상기 a) 단계를 실시하기 전에 분리된 난백에 부가하는 단계를 더 포함할 수 있다.As described above, in the method for preparing a diet food using egg white according to the present invention, the jujube is added to purified water and heated to prepare a purified water extract, which is then cooled to room temperature, and then added to the separated egg white before performing step a). It may further include.
상술한 바와 같은 본 발명에 따른 난백을 이용한 다이어트 식품 제조방법에 있어서, 상기 난백 100mg당 상기 정제수 추출물 1.0 내지 5.0mg를 부가하는 것이 바람직하다.In the method for preparing diet food using egg white according to the present invention as described above, it is preferable to add 1.0 to 5.0 mg of the purified water extract per 100 mg of the egg white.
본 발명에 의하면 매출 증가에 한계에 도달한 양계 농가의 소득을 증대시키고 다이어트 식품으로 각광을 받는 난백을 이용한 것으로서 참숯의 향이 배어 바베큐의 느낌의 우수한 맛을 가져 직접 섭취에 하기에도 식감과 맛이 뛰어나며 야채 등은 다른 식품과 함께 샐러드 등을 제조하기에도 매우 유용한 다이어트 식품 제조가 가능하다.According to the present invention, it increases the income of poultry farmers who have reached the limit to increase sales, and uses egg white that is popular as a diet food, and has excellent taste of barbecue due to the smell of charcoal, and has excellent texture and taste even for direct consumption. Vegetables and the like can be prepared as diet foods that are very useful for preparing salads and the like along with other foods.
도 1은 본 발명에서 사용할 수 있는 믹서에 대한 도면이다.
도 2는 본 발명에 따른 실시예 1에 의해 제조된 제품의 사진이다.
도 3은 본 발명에 따른 실시예 2에 의해 제조된 제품의 사진이다.1 is a diagram of a mixer usable in the present invention.
2 is a photograph of a product manufactured according to Example 1 according to the present invention.
3 is a photograph of a product manufactured according to Example 2 according to the present invention.
이하 본 발명을 실시하기 위한 구체적인 내용을 설명하기로 한다.Hereinafter, specific details for carrying out the present invention will be described.
본 발명은 매출 증가에 한계에 도달한 양계 농가의 소득을 증대시키고 다이어트 식품으로 각광을 받는 난백을 이용하여 직접 섭취에 하기에도 식감과 맛이 뛰어나며 야채 등은 다른 식품과 함께 샐러드 등을 제조하기에도 매우 유용하며 소화가 용이한 난백을 이용한 다이어트 식품 제조방법을 제공하기 위한 것으로서,The present invention increases the income of poultry farmers who have reached the limit to increase sales, and has excellent texture and taste even for direct consumption by using egg white, which is spotlighted as a diet food, and vegetables, etc., for preparing salads with other foods. To provide a method for manufacturing diet food using egg white that is very useful and easy to digest,
본 발명은 a) 기체 유입구와 기체 유출구가 형성된 믹서에 난황(노른자위)과 분리된 난백(흰자위)을 넣고 기체 유입구로 참숯 연기를 공급하면서 혼합하는 믹싱단계:In the present invention, a) mixing step of putting egg yolk (yolk) and separated egg white (white) into a mixer having a gas inlet and a gas outlet and supplying charcoal smoke to the gas inlet while mixing:
b) 하단에 50 내지 250메쉬의 체가 하단에 형성되어 있는 용기에 상기 a) 단계의 난백을 넣고 상부에서 압력을 가하여 체의 구멍으로 흘러나오는 난백을 모으는 단계:b) Putting the egg white of step a) in a container with a sieve of 50 to 250 mesh at the bottom and applying pressure from the top to collect the egg white flowing through the hole of the sieve:
c) 상기 b) 단계의 난백을 용기에 충진하고 수분이 들어오지 않도록 용기의 입구를 밀봉하는 단계: 및c) filling the container with the egg white of step b) and sealing the mouth of the container to prevent moisture from entering: and
d) 상기 c) 단계의 난백이 충진된 용기를 60 내지 80℃의 물에 넣고 난백을 익히는 단계를 포함하는 것을 특징으로 하는 난백을 이용한 다이어트 식품 제조방법을 제공한다.d) It provides a method for preparing diet food using egg white, comprising the step of putting the container filled with the egg white of step c) into water at 60 to 80°C and cooking the egg white.
상기 난황과 난백을 분리하는 방법은 본 발명이 속하는 기술 분야에 널리 알려진 것이라면 특별한 제한 없이 이용이 가능하며 수동으로 하는 방식, 기계 장치를 이용하는 방식 어떠한 것이라도 무관하다. The method of separating the egg yolk from the egg white may be used without particular limitation as long as it is widely known in the technical field to which the present invention belongs, and any method of manual or mechanical device may be used.
상기 분리된 난백에 참숯 훈연 향을 입하는 단계를 실시하는데 그 방법은 참숯 연기와 난백이 접촉할 수 있는 방법이라면 특별한 제한 없이 이용이 가능하며, 예를 들면 별도의 훈연실에 참숯을 태워 연기를 발생시키고 그 연기를 모아 도 1과 같은 믹서에 기체 유입구를 통하여 공급하면 된다, 이와 같은 방법으로 난백에 참숯 연기를 접촉하게 되면 참숯 훈연 향이 제조가 완료된 식품에 배어 단조로울 수 있는 맛을 식품의 기호성을 향상시킬 수 있다. The step of applying the smell of charcoal smoke to the separated egg white is carried out, and the method can be used without special restrictions as long as the smoke of the charcoal and the egg white can contact each other.For example, burning charcoal in a separate smoking room When the smoke is generated and the smoke is collected and supplied through the gas inlet to the mixer as shown in Fig. 1, when the smoke of charcoal is brought into contact with the egg white in this way, the flavor of the smoked charcoal is soaked in the finished food and the taste that can be monotonous. Can be improved.
이어서 난황과 분리된 난백을 체를 통하여 거르는 단계를 진행하게 되는데, 이 단계는 본 발명에 따른 난백을 이용한 다이어트 식품의 식감과 질감이 삶은 계란이나 구운 계란에서 볼 수 있는 형태가 아닌 순두부 내지 연두부와 같이 부드러우면서도 일정 형태를 유지할 수 있도록 하기 위한 중요한 과정이며, 또한 난백에 있을 덩어리진 난백이나 이물질을 제거하여 주는 효과도 있는 것으로서 거르기 위한 체의 메쉬 크기는 작을수록 바람직하나 다양한 실험에 의하면 작업 속도, 원하는 목적 달성 등을 고려하여 보면 50 내지 250메쉬의 체가 바람직하다.Subsequently, a step of filtering the egg white separated from the yolk is carried out through a sieve, in which the texture and texture of the diet food using the egg white according to the present invention are not in the form found in boiled or baked eggs. It is an important process to maintain a certain shape while being soft together, and it also has the effect of removing lumps of egg white or foreign matter that may be present in the egg white.The smaller the mesh size of the sieve for filtering is preferable, but according to various experiments, the working speed Considering the achievement of the desired purpose, a sieve of 50 to 250 mesh is preferable.
50메쉬보다 메쉬 크기가 작은 것은 구멍의 크기가 너무 커서 본 단계를 진행하는 의미가 상실되며 250메쉬보다 메쉬 크가가 큰 것은 구멍의 크기가 너무 작아 본 단계를 진행의 속도 등 효율성이 없으며 최종 식품의 질감 및 식감의 향상에도 큰 의미가 없다.If the mesh size is smaller than 50 mesh, the meaning of proceeding with this step is lost because the size of the hole is too large, and if the mesh size is larger than 250 mesh, the size of the hole is too small and there is no efficiency such as the speed of proceeding this step, and the final food There is no great significance in improving the texture and texture.
또한, 체를 이용하여 거르는 단계를 용이하게 하기 위하여 상부에서 프레스 를 이용하여, 즉 주사기와 같은 형태로 압력을 가할 수 있으며 이와 같은 방법은 본 발명이 속하는 기술분야에 널리 알려진 것이라면 특별한 제한 없이 이용 가능하다.In addition, in order to facilitate the step of filtering using a sieve, pressure can be applied from the top using a press, that is, in the form of a syringe, and such a method can be used without particular limitation as long as it is widely known in the art to which the present invention belongs. Do.
상기 체를 통하여 걸러진 난백을 용기에 충전을 하고 이후 익히는 단계에서 수분이 내부로 들어오지 않게 밀봉을 하게 되는데, 충전 용기, 충전 방식 및 밀봉 방식은 특별한 제한이 없이 본 발명이 속하는 기술 분야에 널리 사용되는 것이라면 이용 가능하다. 예를 들어 충전 용기는 캔, 두부 포장에 사용되는 플라스틱 용기, 순부두 포장에 사용하는 비닐 파우치, 중앙부에 절개 띠를 가지는 낱개 소시지 포장에 사용되는 비닐 파우치 등이 있다.The egg white filtered through the sieve is filled into a container, and then sealed so that moisture does not enter the inside during the cooking step.The filling container, the filling method, and the sealing method are widely used in the technical field to which the present invention belongs without any particular limitation. If it is, it is available. For example, the filling container includes cans, plastic containers used for packaging tofu, plastic pouches used for packaging soft brisket, and plastic pouches used for packaging individual sausages having an incision strip at the center.
충전이 완료된 용기를 가온하여 난백을 익히게 되는데 여기서 용기에 직접 열을 가하거나 고온의 물 내지 스팀을 이용하게 되는 경우 순두부 내지 연두부와 같은 질감과 식감이 나올 수 없기 때문에 본 발명에서는 60 내지 80℃의 가온된 물에 넣고 난백을 익히는 방법으로 수행한다. 이와 같은 저온에서 난백을 익히게 되면 난백 단백질에 수분이 적절하게 배합이 되면서 부드러운 질감과 식감이 나오는 것이다.Egg white is cooked by heating the filled container. In the present invention, since the texture and texture of soft tofu or soft tofu cannot be obtained when heat is directly applied to the container or when hot water or steam is used, in the present invention, 60 to 80°C Put it in the warm water and cook the egg white. When egg white is cooked at such a low temperature, moisture is properly blended into the egg white protein, resulting in a soft texture and texture.
또한. 본 발명에서는 식감을 더욱 부드럽게 하기 위하여 난황과 분리된 난백에 정제수를 더 부가하는데, 이때 일반적인 정제수가 아닌 대추를 정제수에 넣고 가열하여 정제수 추출물을 제조한 후에 이를 실온을 냉각한 것을 더 부가한다.Also. In the present invention, in order to further soften the texture, purified water is further added to the egg white separated from the egg yolk. At this time, a purified water extract is prepared by heating and adding jujube, not general purified water, to purified water, and then cooling it to room temperature is further added.
상기 대추는 대추나무의 열매로서 정제수로 추출하였을 때 단맛을 내기 때문에 본 발명에 따른 난백 식품에 자연스럽게 단맛을 배게 할 수 있으며, 또한 비타민C, 유기산 등이 있어 본 발명의 제품에 맛과 기능성을 향상시킬 수 있다. Since the jujube is a fruit of a jujube tree, it has a sweet taste when extracted with purified water, so it can naturally sweeten the egg white food according to the present invention, and also has vitamin C and organic acids to improve taste and functionality in the product of the present invention. I can make it.
상기한 바와 같은 정제수 추출물의 부가량은 제품의 식감과 질감을 고려하여 적정량을 부가하면 되나 본 발명자의 다양한 시험에 의하면 난백 100mg당 정제수 추출물 1.0 내지 5.0mgmg를 부가하는 것이 바람직하다.The added amount of the purified water extract as described above may be added in an appropriate amount in consideration of the texture and texture of the product, but according to various tests of the present inventor, it is preferable to add 1.0 to 5.0 mgmg of purified water extract per 100 mg of egg white.
또한, 본 발명에서 이용되는 난백은 식용으로 사용할 수 있는 조류의 알 모두에서 얻을 수 있는 난백을 모두 포함된다.In addition, the egg white used in the present invention includes all of the egg white obtained from all eggs of algae that can be used for food.
이어 실시예를 통하여 본 발명을 상세하게 설명하기로 한다. 하기의 실시예는 본 발명이 이해하고 재현하는데 도움을 주고자 하는 것으로서 이 실시예에 기술된 내용으로 발명이 한정되는 것이 아님은 명백하여 본 발명의 보호 범위는 청구범위에 의하여 정하여 질 것이다.Next, the present invention will be described in detail through examples. The following examples are intended to help the present invention understand and reproduce, and it is obvious that the invention is not limited to the contents described in this example, and the scope of protection of the present invention will be determined by the claims.
<< 실시예Example 1: 본 발명에 따른 식품의 제조> 1: Preparation of food according to the present invention>
난황이 제거된 계란의 난백을 믹서에 넣고 5분간 스티어링하면서 믹서의 기체 유입구로 참숯 태운 연기를 공급하여 난백에 참숯 훈연 향을 부가한 다음에 이를 하부에 100메쉬 체가 설치되어 있는 용기에 넣고 상부에서 피스톤으로 프레스를 가하여 100메쉬 체를 통과하는 난백을 모았다.Put the egg white of the egg from which the yolk has been removed into the mixer, and steer it for 5 minutes, supply the smoke from charcoal through the gas inlet of the mixer, add the smell of smoked charcoal to the egg white, and put it in a container with a 100 mesh sieve in the lower part The egg whites that passed through a 100 mesh sieve were collected by pressing with a piston.
이와 같은 난백 200mg을 순두부 포장용 비닐 파우치에 넣고 상부를 열 융착을 하여 밀봉하였다. 200 mg of such egg white was put in a plastic pouch for soft tofu packaging, and the upper portion was heat-sealed and sealed.
이어서 65 내지 75℃로 가온 된 물에 넣고 1시간 동안 익히는 과정을 통하여 본 발명에 따른 난백을 이용한 다이어트 식품을 제조하였다.Subsequently, a diet food using egg white according to the present invention was prepared through the process of putting it in water heated to 65 to 75°C and cooking for 1 hour.
완료된 제품을 용기에서 분리하여 도 2로 제공하였다.The finished product was separated from the container and provided in FIG. 2.
<< 실시예Example 2: 본 발명에 따른 식품의 제조> 2: Preparation of food according to the present invention>
건조한 대추 1kg를 정제수 1ℓ에 넣고 2시간 동안 가열한 후에 난백과 같은 온도로서 식힌 정제수 추출물을 난백 200mg에 6.0mg부가한 것을 제외하고는 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1, except that 1 kg of dried jujube was added to 1 liter of purified water and heated for 2 hours, and then 6.0 mg of purified water extract cooled to the same temperature as egg white was added to 200 mg of egg white.
완료된 제품을 용기에서 분리하여 도 3으로 제공하였다.The finished product was separated from the container and provided in FIG. 3.
<< 비교예Comparative example 1: 참숯 1: charcoal 훈연Smoking 향 단계 생략> Skip the incense step>
믹서의 기체 유입구로 참숯 연기를 공급하는 것을 생략한 것을 제외하고 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1, except that the supply of the charcoal smoke to the gas inlet of the mixer was omitted.
<< 비교예Comparative example 2: 체에 거르는 단계 생략> 2: Omit sifting step>
100메쉬 체에 거르는 과정을 생략하였으며 이후 과정은 실시예 1과 동일하게 제조하였다.The process of filtering through a 100 mesh sieve was omitted, and the subsequent process was prepared in the same manner as in Example 1.
<< 비교예Comparative example 3: 익히는 온도 비교> 3: Comparison of boiling temperature>
난백을 익히는 물의 온도를 100℃의 끓는 물을 이용한 것을 제외하고는 실시예1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1, except that the temperature of the water for boiling egg white was used with boiling water at 100°C.
<< 실험예Experimental example : 관능 테스트>: Sensory test>
성인 남녀 20명을 모집하여 실시예 및 비교예의 식품의 맛, 식감, 질감을 데스트하여 5점 척도로 점수를 부여하도록 하였으며, 5점 척도의 기준은 아래와 같으며 식품이 삶은 계란 내지 구운 계란에서의 난백 식감, 질감 및 맛에 가까울수록 낮은 점수를, 순부두와 같은 부드러운 질감과 식감을 가지며 새롭게 기호성이 높은 맛을 줄 때 높은 점수를 주도록 하여 그 결과를 표 2에 나타냈다.Twenty adult men and women were recruited to test the taste, texture, and texture of the foods of Examples and Comparative Examples to give a score on a 5-point scale.The standard of the 5-point scale is as follows. The closer to the egg white texture, texture, and taste, the lower score was given, and when a new taste with high palatability was given, the result was given in Table 2.
<5점 척도 기준><Based on a 5-point scale>
1: 매우 나쁨1: very bad
2: 나쁨2: bad
3: 보통3: normal
4: 좋음4: good
5: 아주 좋음5: very good
상기 표 2를 보면 비교예 2는 높은 온도는 아니나 체로 거르는 단계를 생략하여 식과 질감에서는 보통과 나쁨의 중간 단계인 2.5를 얻었으며 맛에서도 참숯 훈연 향을 입혔으나 실시예 1 만큼 상승되지 않았으며, 비교예 3은 온도 조절에 실패하여 삶은 계란과 같은 느낌이 매우 나쁨과 나쁨의 중간 단계인 1.5를 받았으며, 참숯 훈연 향을 입히지 않은 비교예 1은 맛에 실시예 1과 현격한 차이를 보인 반면에 본 발명에 따른 실시예 1은 난백을 익힌 제품임을 느낄 수 없는 부드러운 식감과 숟가락으로 떴을 때의 질감이 연부두와 같아 좋은 단계인 4.0을 받았으며 또한 맛에서는 참숯 훈연 향에 의해 좋음과 아주 좋음의 중간 단계로 우수한 평가를 받았으며, 실시예 1에 대추 추출물을 더 부가한 실시예 2에서는 실시예 1과 식감과 질감에서는 동일하였으나 대추의 단맛과 참숯 훈연 향의 조화에 의한 새로움을 주어 맛에서는 아주 좋음의 평가를 받았다. As shown in Table 2, Comparative Example 2 was not a high temperature, but the sieve step was omitted to obtain 2.5, which is an intermediate step between normal and bad in food and texture, and the taste was also coated with smoked charcoal flavor, but did not rise as much as in Example 1. Comparative Example 3 failed to control the temperature and received 1.5, which is an intermediate step between very bad and bad, with a feeling like a boiled egg, whereas Comparative Example 1 not coated with a charcoal smoke aroma showed a marked difference from Example 1 in taste. Example 1 according to the present invention received a smooth texture that did not feel that it was a product cooked with egg white and a good level of 4.0, such as the texture when it was opened with a spoon, like soft pier, and in taste, it was between good and very good due to the aroma of smoked charcoal. In Example 2, in which the jujube extract was further added to Example 1, the texture and texture were the same as in Example 1, but it gave a novelty due to the harmony of the sweetness of the jujube and the smoked scent of charcoal, so the taste was very good. Was evaluated.
이상에서 살펴본 바와 같은 본 발명에 따른 난백을 이용한 다이어트 식품은 기존의 난백 식품과는 다른 식감, 질감, 맛을 가졌을 뿐만 아니라 참숯 훈연 향, 대추의 단맛이 부가되어 새로운 맛을 주며 다른 다이어트 식품과 함께 샐러드 등에 사용하기에 매우 우수하다.Diet food using egg white according to the present invention as described above not only has a texture, texture, and taste different from conventional egg white foods, but also gives a new taste by adding charcoal smoked scent and sweetness of jujube, together with other diet foods. Very good for use in salads, etc.
Claims (3)
b) 하단에 50 내지 250메쉬의 체가 하단에 형성되어 있는 용기에 상기 a) 단계의 난백을 넣고 상부에서 압력을 가하여 체의 구멍으로 흘러나오는 난백을 모으는 단계:
c) 상기 b) 단계의 난백을 용기에 충진하고 수분이 들어오지 않도록 용기의 입구를 밀봉하는 단계: 및
d) 상기 c) 단계의 난백이 충진된 용기를 60 내지 80℃의 물에 넣고 난백을 익히는 단계를 포함하는 것을 특징으로 하는 난백을 이용한 다이어트 식품 제조방법
a) Mixing step of mixing egg yolk (yolk) and separated egg white (white) into a mixer having a gas inlet and a gas outlet and supplying charcoal smoke through the gas inlet:
b) Putting the egg white of step a) in a container having a sieve of 50 to 250 mesh at the bottom and applying pressure from the top to collect the egg white flowing through the hole of the sieve:
c) filling the container with the egg white of step b) and sealing the mouth of the container to prevent moisture from entering: and
d) Putting the container filled with the egg white of step c) into water at 60 to 80° C. and cooking the egg white.
대추를 혼합한 정제수를 넣고 가열하여 정제수 추출물을 제조한 후에 이를 실온을 냉각한 다음 상기 a) 단계를 실시하기 전에 분리된 난백에 부가하는 단계를 더 포함하는 것을 특징으로 하는 난백을 이용한 다이어트 식품 제조방법.
The method of claim 1,
Preparation of diet food using egg white, characterized in that it further comprises the step of adding purified water mixed with jujube and heating to prepare a purified water extract, cooling it to room temperature, and then adding it to the separated egg white before performing step a). Way.
The method of claim 2, wherein 1.0 to 5.0 mg of the purified water extract is added per 100 mg of the egg white.
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