COMPOSITION OF VINEGAR PICKLED EGG(CHORAN) HAVING IMPROVED SERUM CHOLESTEROL LEVEL LOWERING EFFECT AND FORMULATION THEREOF WHICH MINIMIZES CHARACTERISTIC PUNGENT TASTE AND EGGY SMELL OF CHORAN

摘要

PURPOSE: Provided are a composition of a vinegar pickled egg(choran) having improved serum cholesterol level lowering effect and a formulation thereof which minimizes the characteristic pungent taste and eggy smell of the choran. The formulation is a soft capsule which is filled with the liquid type choran concentrated under the reduced pressure. CONSTITUTION: The composition of a vinegar pickled egg(choran) is obtained by dipping an egg in vinegar, followed by maturation to give choran, removing an egg membrane and other remnants, followed by mixing and homogenization to give liquid type choran, and concentrating the liquid type choran under reduced pressure to 1/10 to 1/2.