KR20220070387A - Manufacturing method for enhanced mineral contents egg using deep ocean water and egg therof - Google Patents
Manufacturing method for enhanced mineral contents egg using deep ocean water and egg therof Download PDFInfo
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- KR20220070387A KR20220070387A KR1020220058550A KR20220058550A KR20220070387A KR 20220070387 A KR20220070387 A KR 20220070387A KR 1020220058550 A KR1020220058550 A KR 1020220058550A KR 20220058550 A KR20220058550 A KR 20220058550A KR 20220070387 A KR20220070387 A KR 20220070387A
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/161—Magnesium
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
-
- 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
- A23V2250/70—Vitamins
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 해양심층수를 활용한 미네랄 강화 기능성 계란의 제조방법 및 그에 의해 제조된 기능성 계란에 관한 것으로, 보다 상세하게는 날계란의 내부에 기능성여재를 충입하여 계란 섭취시 영양분을 동시에 섭취할 수 있도록 함과 세균의 침투를 방지하여 계란의 변질을 방지하여 껍질의 깨짐을 쉽게 확인할 수 있는 해양심층수를 활용한 미네랄 강화 기능성 계란의 제조방법 및 그에 의해 제조된 기능성 계란에 관한 것이다.The present invention relates to a method for manufacturing a functional egg fortified with minerals using deep sea water and a functional egg prepared thereby, and more particularly, to a functional filter material inside a raw egg so that nutrients can be simultaneously ingested when the egg is ingested. It relates to a method for manufacturing a functional egg fortified with minerals using deep sea water, which can easily check the crack of the shell by preventing the deterioration of the egg by preventing the penetration of and bacteria, and a functional egg manufactured by the method.
일반적으로, 계란은 닭이 낳은 알로써 겉은 단단한 껍데기(난각)에 싸여 있고, 그 안에는 2층의 속껍질이 있다. 겉껍데기(난각)에는 작은 구멍이 7,000~17,000개 정도로 많아서 그 구멍을 통하여 호흡을 하며, 시간이 지나면 이 구멍을 통하여 이산화탄소와 수분이 증발하고, 미생물이 침투하여 내용물이 빨리 썩게 된다. Generally, an egg is an egg laid by a chicken, and the outside is wrapped in a hard shell (egg shell), and there are two layers of the inside shell inside. There are 7,000~17,000 small holes in the outer shell (egg shell), and they breathe through the holes. As time passes, carbon dioxide and moisture evaporate through these holes, and microorganisms penetrate and the contents quickly rot.
상기 겉껍데기(난각)의 내측면에는 2개층으로 된 속껍질 난각막이 부착되어 있으며 상기 난각막은 마치 부직포와 같이 섬유질이 모여 이루어진 구조로 구멍이 쑹쑹뚤려 있는 구조로 힌자와 난각막 사이의 한쪽에는 공기집(기실)이 있는데, 이 공기집(기실)은 갓 낳은 계란일 때는 작았다가 시간이 지나 수분과 이산화탄소가 증발하면 차차 커진다.A two-layer inner shell eggshell membrane is attached to the inner surface of the outer shell (egg shell), and the egg shell membrane has a structure in which fibers are gathered like a non-woven fabric and has a hole in it. There is an air chamber), and this air chamber (air chamber) is small when it is a freshly laid egg, but gradually grows as the moisture and carbon dioxide evaporate over time.
속껍질 안에는 흰자위(난백)이 있고 겉껍데기와 노른자위(난황) 주위에는 묽은 흰자위가 있으며, 그 중간에는 된 흰자위가 있고, 노른자위는 얇은 막으로 둘러싸여 있고 양쪽 끝이 알끈으로 고정되어 있다. 각 구성 물질의 평균적인 비율은 껍데기 11 %, 흰자위 58 %, 노른자위 31 %이다.Inside the inner shell is the white, and around the outer shell and the yolk (yolk), there is a thin white, in the middle is the white egg, and the yolk is surrounded by a thin film and both ends are fixed with a string. The average proportion of each component is 11% shell, 58% egg white, and 31% yolk.
계란의 특징은 높은 영양가에 비해 에너지가 낮고, 소화 흡수가 잘 되며, 가격이 비교적 저렴하고, 계란 단백질은 다른 식품의 단백질을 평가하는데 표준품으로 사용될 정도로 조성과 품질이 우수하다. 식품에 함유된 단백질의 품질은 생물가(biological value)로 표기되며, 성장에 필요한 필수 아미노산 조성면에서 볼 때 모유 다음으로 계란이 높다.The characteristics of eggs are low energy compared to their high nutritional value, good digestion and absorption, and relatively low price. The quality of protein contained in food is expressed by its biological value, and in terms of the composition of essential amino acids necessary for growth, eggs are second only to breast milk.
계란은 난백과 난황의 영양적 조성이 완전히 다르며, 전체적인 영양적 조성을 보면 일반 성분, 지방산, 무기질, 아미노산 조성에서 풍부한 영양가를 함유하고 있고, 난백은 90 %의 수분과 나머지 단백질과 소량의 탄수화물이 들어 있으며 지방이 없는 것이 특징인 데 비해 전 중량의 1/3을 차지하고 있는 난황은 지방이 들어 있어 열량이 높다.The nutritional composition of egg white and yolk is completely different from egg white, and if you look at the overall nutritional composition, it contains abundant nutritive values in general ingredients, fatty acids, minerals, and amino acids. And while it is characterized by no fat, egg yolk, which accounts for 1/3 of the total weight, contains fat and is high in calories.
난황 단백질도 난백만큼 함유되어 있으며, 계란의 비타민과 무기질도 대부분 난황에 들어 있다. 탄수화물은 1% 내외로 난백에 소량 들어 있다. 계란은 양질의 단백질은 물론 비타민과 미네랄까지 영양 면에서 어느 것 하나 손색이 없어 완전식품이라 불린다. 덕분에 남녀노소를 막론하고 가능한 한 많이 먹을수록 좋은 식품, 특히 성장기 어린이에게 꼭 필요한 것으로 알려져 있다.Egg yolk protein is also contained as much as egg white, and most of the vitamins and minerals in eggs are also contained in egg yolk. Carbohydrates are contained in a small amount in egg white with less than 1%. Eggs are called complete foods because they are not inferior to any nutrients in terms of nutrients, including high-quality protein as well as vitamins and minerals. Thanks to this, it is known that the more people eat as much as possible regardless of age or sex, the better the food, especially for growing children.
한편, 일부 사람들이 달걀을 꺼리는 데, 그 하나의 이유는 콜레스테롤 때문이다. 보통 계란 한 개에 들어 있는 콜레스테롤 양은 250mg, 세계보건기구(WHO)가 권장하는 정상인 하루 콜레스테롤 섭취량 300mg에 육박한다.On the other hand, some people avoid eggs, one reason being cholesterol. The amount of cholesterol in one egg is 250 mg, which is close to the normal daily cholesterol intake recommended by the World Health Organization (WHO) of 300 mg.
따라서, 오랜 기간에 걸쳐 많이 먹으면 혈중 콜레스테롤을 지나치게 높여 동맥경화 심장병 등을 일으키기도 한다. 그러나, 심장질환 걱정에 달걀을 피하는 것은 기우에 지나지 않는다. 한국인의 경우 평균 달걀 섭취량은 하루 한 개에 불과하고, 달걀 노른자에 풍부한 레시틴은 혈중 콜레스테롤이 높아지는 것을 막아주기 때문이다. 레시틴은 필수지방산인 비타민 F와 인, 콜린, 이노시톨이 결합된 복합물질로 혈중 콜레스테롤을 분해해 에너지로 전환시킨다. 때문에 콜레스테롤 농도를 낮추고 간에 지방이 쌓이는 것도 막아준다.Therefore, if consumed in large amounts over a long period of time, it may cause excessively high blood cholesterol and atherosclerotic heart disease. However, avoiding eggs for fear of heart disease is nothing more than a hoax. This is because, on average, Koreans consume only one egg a day, and the abundance of lecithin in egg yolk prevents blood cholesterol from rising. Lecithin is a complex substance that combines vitamin F, an essential fatty acid, phosphorus, choline, and inositol. It breaks down cholesterol in the blood and converts it into energy. It lowers cholesterol levels and prevents the accumulation of fat in the liver.
계란은 단백질의 영양을 비교해 수치로 나타낸 단백가(protein score)가 100에 해당하는 양질의 단백질로 우유나 쇠고기보다 훨씬 고급이다. 라이신,메티오닌, 트립토판 등 필수아미노산을 골고루 갖고 있고, 특히 흰자의 알부민과 노른자의 비텔린 등은 세포 생성에 중요한 작용을 해 생명 합성의 기본이 된다. 또한, 독을 흡수하는 성질이 있어 음주 후에도 날계란을 풀어 먹으면 술 깨는 데 도움이 된다. 레시틴을 이루는 물질 중 하나 인 콜린은 신경전달물질 합성에 관여해 치매 예방에도 효과적이다. 노른자에는 지방도 풍부한데 소화율이 98%에 달해 위에 부담을 주지 않는다.Eggs are high-quality proteins with a protein score of 100 by comparing the nutritional value of proteins, and are much higher quality than milk or beef. It has essential amino acids such as lysine, methionine, and tryptophan. In particular, albumin from the egg white and vitellin from the yolk play an important role in cell formation and become the basis of life synthesis. In addition, it has the property of absorbing poison, so eating raw eggs after drinking will help you to wake up from alcohol. Choline, one of the substances that makes up lecithin, is effective in preventing dementia by participating in the synthesis of neurotransmitters. The yolk is also rich in fat, and the digestibility reaches 98%, so it does not burden the stomach.
이뿐만 아니라, 계란에 다량 들어 있는 비타민 A, B, B6, B12, E와 엽산(folate) 등은 심장질환 위험 인자인 혈중 호모시스테인(homocysteine) 농도를 낮추는 작용을 한다고 알려져 있다. 칼슘, 철분 등 미네랄도 우유나 시금치 등의 채소에 조금도 뒤지지 않는다. 부족한 것은 비타민 C뿐이다.In addition, vitamins A, B, B6, B12, E and folate, which are contained in large amounts in eggs, are known to lower the blood homocysteine concentration, a risk factor for heart disease. Minerals such as calcium and iron are not inferior to vegetables such as milk or spinach. The only deficiency is vitamin C.
다이어트에 대한 관심을 끊을 수 없는 여성에게도 계란은 좋은 식품으로써, 삶은 계란 1개의 열량은 80 kcal 밖에 안 되지만 위에 머무르는 시간이 3시간 15분이나 되기 때문에 포만감을 주어 과식을 방지할 수 있다.Eggs are good food for women who can't stop their interest in dieting. One boiled egg only has 80 kcal, but it stays on the stomach for 3 hours and 15 minutes, so you can prevent overeating by giving you a feeling of satiety.
종래의 기능성 계란으로서는 등록특허 제1160730호에 의한 "셀레늄, 아스타산친 및 디에이치에이를 함유하는 계란 및 이의 생산방법"이 알려져 있다. 위 등록특허 제1160730호는 계란 특유의 비린내가 없으며, 아스타산친, 셀레늄 및 DHA를 함유하는 계란 요리의 섭취만으로도 높은 셀레늄, 항산화물질 및 DHA흡수 효과를 얻어 아스타산친, 셀레늄 및 DHA가 갖는 효과를 발현시킬 수 있는 계란을 제공하기 위한 것으로서, 이를 위해서, 토르말린, 일라이트, 벤토나이트 중 적어도 1종을 황산반토처리하고 클러스터화된 물에 투입하여 미네랄을 용출시킨 미네랄수에 알칼리이온수를 혼합하여 pH를 65 ~ 70으로 조절한 음용수를 1일 산란계 마리당 100 ~ 200 cc를 음용하게 하고, 무항생제 사료 중량에 대하여 일라이트 또는 벤토나이트 분말 1 ~ 5%, 셀레늄화합물 001 ~ 1% 및 아스타산친 001 ~ 1 %를 혼합한 사료를 식이케하는 것을 특징으로 하고 있다.As a conventional functional egg, "egg containing selenium, astaxanthin and DHA and a production method thereof" according to Korean Patent Registration No. 1160730 is known. The above registered patent No. 1160730 has no fishy smell peculiar to eggs, and it is possible to express the effects of astaxanthin, selenium and DHA by obtaining high selenium, antioxidant and DHA absorption effects just by ingesting egg dishes containing astaxanthin, selenium and DHA. In order to provide eggs with eggs, for this purpose, at least one of tourmaline, illite, and bentonite is treated with alumina sulfate and added to clustered water, and alkaline ionized water is mixed with mineral water to elute the minerals to adjust the pH to 65 to 70. A feed containing 100 ~ 200 cc of drinking water adjusted to 1 hen per day, and 1 ~ 5% of illite or bentonite powder, 001 ~ 1% of selenium compound, and 001 ~ 1% of astaxanthin based on the weight of the antibiotic-free feed. It is characterized by feeding the
그러나, 상기 종래 기술은 산란을 위한 사료의 제조 과정이 복잡하고, 사료의 원가가 올라가는 문제가 있었다. 또한 닭들에게 사료를 먹여 산란시키기 때문에 기능성 계란의 획득 시간이 많이 소요되는 문제가 있다.However, in the prior art, there is a problem in that the manufacturing process of the feed for spawning is complicated, and the cost of the feed is increased. In addition, there is a problem in that it takes a lot of time to obtain functional eggs because the chickens are fed and laid eggs.
또한 일반 가정에서 보관되는 산란 과정에서 날계란의 표면에 오염된 이물질이 붙어 있는 그대로 보관하기 때문에 비위생적이며 관한하는 냉장고 내부를 오염시킬수 있는 등의 문제도 있다.In addition, there are problems such as being unhygienic and contaminating the inside of the refrigerator because foreign substances contaminated on the surface of raw eggs are kept as they are during the spawning process stored at home.
상기와 같은 종래 문제점을 감안하여 안출한 본 발명은 The present invention devised in view of the above problems in the prior art
첫째, 날계란의 내부에 기능성여재를 충입하여 제조하기 때문에 기능성 계란의 제조 시간이 짧고 간단하며 다양한 기능성 계란을 제조할 수 있는 편리성과, First, the production time of functional eggs is short and simple, and the convenience of manufacturing various functional eggs because the raw eggs are manufactured by filling functional media,
둘째, 본 발명은 세척 작업을 반드시 실시하기 때문에 보관시 일반 가정에서의 비위생적 관리를 방지하고 냉장고 등의 보관 장소의 오염을 방지하며 날계란의 관리도 용이하고, Second, since the present invention must perform the washing operation, it prevents unsanitary management in general households during storage, prevents contamination of storage places such as refrigerators, and facilitates the management of raw eggs,
셋째, 날계란의 내부에 여러 종류의 기능성여재를 충입하여 계란 섭취시 영양분을 동시에 섭취할 수 있도록 하여 선택적 영양 관리가 가능하고,Third, selective nutrition management is possible by filling raw eggs with various types of functional media so that nutrients can be ingested at the same time when eggs are ingested.
넷째, 기능성여재가 계란의 내부에서 또 하나의 막을 형성하기 때문에 세균의 침투를 방지하여 계란의 변질 및 부패를 방지할 수 있어 깨끗한 계란을 제공할 수 있으며,Fourth, since the functional filter media forms another film inside the egg, it is possible to prevent the penetration of bacteria and prevent the deterioration and spoilage of the egg, thereby providing clean eggs.
다섯째, 난각이 깨져 크랙 발생시 기능성여재가 흘러나와 껍질의 깨짐을 쉽게 확인할 수 있는 해양심층수 등을 활용한 미네랄 강화 기능성 계란의 제조방법 및 그에 의해 제조된 기능성 계란을 제공하는데 있다.Fifth, it is to provide a method for manufacturing a functional egg fortified with minerals using deep sea water, etc. that can easily check the cracks of the shell as functional filter media flows out when a crack occurs due to a crack in the egg shell, and a functional egg manufactured thereby.
상기한 본 발명의 목적은 기능성 계란의 제조방법에 있어서, 산란된 날계란의 표면을 세척하면서 큐티클을 제거하는 큐티클제거공정과; 상기 큐티클제거공정에 의해 개방된 숨구멍의 확공시키기 위한 숨구멍확장공정과; 상기 숨구멍확장공정을 수행한 날계란을 일정한 온도와 압력을 갖도록 챔버를 조절하고 상기 챔버 내부에 기능성 여재를 기체 상태 또는 미립자 상태로 산포되어 있는 챔버에 집어 넣는 투입공정과; 상기 투입공정에 의하여 챔버 내부에 놓여진 계란에 기능성 여재를 충입시키는 기능성여재 투입공정 순으로 이루어진 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란의 제조방법에 의하여 달성된다.The above object of the present invention is a method for producing a functional egg, comprising: a cuticle removal step of removing the cuticle while washing the surface of the spawned raw egg; a pore expansion process for expanding the pores opened by the cuticle removal process; an input process of adjusting the chamber to have a constant temperature and pressure of the raw egg, which has been subjected to the pore expansion process, and putting a functional filter medium into the chamber dispersed in a gaseous state or a particulate state; It is achieved by a method for manufacturing a mineral-enhanced functional egg using deep sea water, characterized in that the functional filter media input process is performed in the order of filling the functional media into the eggs placed inside the chamber by the input process.
상기한 본 발명의 제조방법의 구현은 기능성 계란에 있어서, 계란의 겉껍질인 난각과 흰자(난백) 사이에 형성되어 있는 기실에 기능성 여재가 충입되어 이루어진 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란에 의하여 달성된다.The implementation of the manufacturing method of the present invention described above is, in functional eggs, mineral reinforcement using deep sea water, characterized in that the functional filter material is filled in the air chamber formed between the egg shell, which is the outer shell of the egg, and the white (egg white). Functional eggs are achieved.
상기 기능성 여재는 미네랄, 비타민, 마그네슘, 혈액순환제 중 어느 하나인 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란에 의하여 달성된다.The functional filter media is achieved by mineral-enhanced functional eggs using deep sea water, characterized in that any one of minerals, vitamins, magnesium, and blood circulation agents.
상기 기능성 여재는 일정한 점성을 갖는 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란에 의하여 달성된다.The functional media is achieved by mineral-enhanced functional eggs using deep sea water, characterized in that it has a certain viscosity.
이와 같은 본 발명은 본 발명은 날계란의 내부에 기능성여재를 충입하여 제조하기 때문에 기능성 계란의 제조 시간이 짧고 간단하며 다양한 기능성 계란을 제조할 수 있는 편리성과, 본 발명은 세척 작업을 반드시 실시하기 때문에 보관시 일반 가정에서의 비위생적 관리를 방지하고 냉장고 등의 보관 장소의 오염을 방지하며 날계란의 관리도 용이한 이점이 있다.As described above, in the present invention, the production time of functional eggs is short and simple, because the present invention is manufactured by filling the inside of raw eggs with functional media, and the convenience of producing various functional eggs, and the present invention is because the washing operation is necessarily performed. During storage, unsanitary management at home is prevented, contamination of storage places such as refrigerators is prevented, and raw eggs are easily managed.
또한 본 발명의 계란은 날계란의 내부에 여러 종류의 기능성여재를 충입하여 계란 섭취시 영양분을 동시에 섭취할 수 있도록 하여 선택적 영양 관리가 가능하고, 기능성여재가 계란의 내부에서 또 하나의 막을 형성하기 때문에 세균의 침투를 방지하여 계란의 변질 및 부패를 방지할 수 있어 깨끗한 계란을 제공할 수 있으며 난각이 깨져 크랙 발생시 기능성여재가 흘러나와 껍질의 깨짐을 쉽게 확인할 수 있는 등의 효과가 있는 매우 유용한 발명이다.In addition, in the egg of the present invention, various kinds of functional media are filled inside the raw egg so that nutrients can be ingested at the same time when the egg is ingested, so that selective nutrition management is possible, and the functional media forms another membrane inside the egg. It is a very useful invention that has the effect of preventing the penetration of bacteria and preventing the deterioration and spoilage of the egg, thus providing a clean egg. .
도 1은 본 발명의 기술적 요지인 기능성 계란의 제조방법을 보여주는 공정도.
도 2는 도 1의 제조방법에 의해 제조된 기능성 계란의 구조를 보여주는 단면도.1 is a process diagram showing a method of manufacturing a functional egg, which is the technical gist of the present invention.
Figure 2 is a cross-sectional view showing the structure of a functional egg prepared by the manufacturing method of Figure 1.
이하 본 발명의 바람직한 실시예를 첨부된 도면에 의거하여 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail based on the accompanying drawings.
첨부도면 도 1은 본 발명의 기술적 요지인 기능성 계란의 제조방법을 보여주는 공정도로써 이에 따른 본 발명은 산란된 날계란의 표면을 세척하면서 큐티클(10)을 제거하는 큐티클제거공정(S100)을 수행한다.1 is a process chart showing a method of manufacturing a functional egg, which is the technical gist of the present invention. According to the present invention, a cuticle removal process (S100) of removing the
상기 큐티클(cuticle)(10)은 난각(20)의 최외각층으로서 주로 유기물질로 구성되며 산란중에는 수분이 포함되어 있어 윤활유 역할을 하나 산란이 이루어지면 곧 건조되어 난각(20) 대부분의 기공(30)을 막아 급작스러운 공기와 수분 배출 및 박테리아 침입을 막아주는 얇은 막이다.The cuticle (10) is the outermost layer of the egg shell (20) and is mainly composed of organic materials, and contains moisture during spawning, so it acts as a lubricant, but as soon as spawning is made, it dries and most pores (30) ), a thin film that prevents sudden release of air and moisture and invasion of bacteria.
상기 큐티클제거공정(S100)은 오일에 일정시간 침지시킨 후 세척하여 제거한다. 침지방법은 오일이 저장된 용기에 계란을 투입하고 일정한 시간동안 담그어 두면 되는 것이다. 이때 아보카도 오일, 아몬드 오일, 호호바 오일, 코코넛 오일 중 어느 하나를 선택하여 사용한다.The cuticle removal process (S100) is removed by washing after immersion in oil for a certain time. The immersion method is to put the egg in the container in which the oil is stored and leave it immersed for a certain period of time. At this time, use any one of avocado oil, almond oil, jojoba oil, and coconut oil.
상기 날계란을 오일에 침지시키는 이유는 건조 상태의 큐티클(10)을 소프트하게 만드는 것으로 표면을 세척시 이물질과 큐티클을 소프트하게 만드는 오일 및 소프트하진 큐티클(10) 제거를 용이하기 실시하시 위함이다.The reason for immersing the raw egg in oil is to make the
본 발명은 세척 작업을 반드시 실시하기 때문에 보관시 일반 가정에서의 비위생적 관리를 방지하고 냉장고 등의 보관 장소의 오염을 방지하며 날계란의 관리도 용이한 이점이 있다.The present invention has the advantages of preventing unsanitary management in general households during storage, preventing contamination of storage places such as refrigerators, and facilitating management of raw eggs, because washing is always performed.
상기 큐티클제거공정(S100)에 의해 깨끗해진 계란을 일정한 온도와 압력으로 조절된 챔버 내부에는 기능성 여재를 기체 상태 또는 미립자 상태로 산포되어 있는 챔버에 상기 날계란을 집어넣는 준비공정과 상기 준비공정(S200)에 의하여 챔버 내부에 놓여진 계란에 기능성 여재를 충입시키는 기능성여재 충입공정(S300) 순으로 기능성 계란을 제조한다.The preparation process and the preparation process (S200) of putting the raw egg into a chamber in which a functional filter medium is dispersed in a gaseous or particulate state inside the chamber, in which the eggs cleaned by the cuticle removal process (S100) are adjusted to a constant temperature and pressure (S200) ) to prepare functional eggs in the order of the functional media filling process (S300) of filling the functional media into the eggs placed inside the chamber.
상기 챔버 내부의 온도 30~50℃, 압력 4~6기압, 시간 2~3시간으로 조절하여 챔버를 작동시켜 기능성 여재를 충입시킨다. 이때 챔버 내부의 환경을 30~50℃의 범위에서 2~3시간 가열 후 온도를 4~6℃로 변화시켜 기능성 여재를 충입시킨다. The temperature inside the chamber is 30-50° C., the pressure is 4-6 atmospheres, and the time is 2 to 3 hours to operate the chamber to fill the functional media. At this time, the environment inside the chamber is heated in the range of 30-50℃ for 2-3 hours, and then the temperature is changed to 4-6℃ to fill the functional media.
상기 기능성 여재는 해양심층수 등을 활용한 미네랄, 비타민, 마그네슘, 혈액순환제 중 어느 하나를 사용하며, 상기 기능성 여재를 기체 상태 또는 미립자 상태로 산포시키는 이유는 계란에 형성되어 있는 숨구멍이 대략 7,000~17,000개 정로이며 크기가 10~30㎛이므로 약10㎛ 이하 정도의 크기를 갖도록 하면 기실로 충입이 가능하기 때문이다.The functional media uses any one of minerals, vitamins, magnesium, and blood circulation agents using deep sea water, and the reason for dispersing the functional media in a gaseous or particulate state is that the pores formed in eggs are approximately 7,000~ Because there are 17,000 tablets and the size is 10~30㎛, if the size is about 10㎛ or less, it is possible to fill the air chamber.
본 발명에서와 같이 날계란의 내부에 여러 종류의 기능성여재를 충입하여 계란 섭취시 영양분을 동시에 섭취할 수 있도록 하여 선택적 영양 관리가 가능하다는 이점이 있다.As in the present invention, there is an advantage that selective nutrition management is possible by filling the inside of raw eggs with various kinds of functional media so that nutrients can be simultaneously ingested when eggs are ingested.
상기 챔버 내부에 계란을 집어넣을 때에는 숨구멍이 뽀죡한 부분보다 상대적으로 많고 기실이 위치하는 둥근 부분을 상부 쪽으로 향하게 해서 집어넣으며 기체 상태 또는 미립자 상태로 산포되어 있는 기능성 여재(50)가 기실로 충입되면 난백(60)과의 접촉에 의해 액체로 상변화가 일어나 기실에 첨부도면 도 2에 도시된 바와 같이 액체 상태로 충입된다.When an egg is put into the chamber, the
상기 액체 상태로 변화된 기능성 여재(50)는 날계란의 내부에 여러 종류의 기능성여재를 충입하여 계란 섭취시 영양분을 동시에 섭취할 수 있도록 하여 선택적 영양 관리가 가능하고, 기능성여재(50)가 계란의 내부에서 또 하나의 막을 형성하기 때문에 세균의 침투를 방지하여 계란의 변질 및 부패를 방지할 수 있어 깨끗한 계란을 제공할 수 있으며 난각이 깨져 크랙발생시 기능성여재가 흘러나와 껍질의 깨짐을 쉽게 확인할 수 있는 등의 효과가 있다.The
Claims (3)
산란된 날계란의 표면의 이물과 큐티클을 제거하는 큐티클제거공정과;
상기 숨구멍확장공정을 수행한 날계란을 일정한 온도와 압력을 갖도록 챔버를 조절하고 상기 챔버 내부에 기능성 여재를 기체 상태 또는 미립자 상태로 산포되어 있는 챔버에 집어넣는 준비공정과;
상기 준비공정에 의하여 챔버 내부에 놓여진 계란에 기능성 여재를 충입시키는 기능성여재 충입공정 순으로 이루어진 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란의 제조방법.In the production method of a functional egg,
A cuticle removal process of removing foreign substances and cuticles from the surface of the spawned raw eggs;
A preparation process of adjusting the chamber to have a constant temperature and pressure of the raw egg subjected to the pore expansion process, and putting a functional filter medium into the chamber dispersed in a gaseous state or a particulate state;
A method of producing a mineral-enhanced functional egg using deep sea water, characterized in that it consists of a functional filter filling process in which the functional filter material is filled into the eggs placed inside the chamber by the preparation process.
계란의 겉껍질인 난각과 힌자(난백) 사이에 형성되어 있는 기실에 기능성 여재가 충입되어 이루어진 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란.In the functional egg,
Functional eggs fortified with minerals using deep sea water, characterized in that functional media are filled in the air chamber formed between the eggshell, which is the outer shell of the egg, and the egg white.
상기 기능성 여재는 미네랄, 비타민, 마그네슘, 혈액순환제 중 어느 하나인 것을 특징으로 하는 해양심층수를 활용한 미네랄 강화 기능성 계란.3. The method of claim 2,
The functional filter media is mineral, vitamin, magnesium, mineral-enhanced functional egg using deep sea water, characterized in that any one of the blood circulation agent.
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