Method for producing eggs with low cholesterol level
US7157107B2 · kind B2 · utility
Inventors
Key dates
| Filing date | Jan 14, 2004 |
| Grant date | Jan 2, 2007 |
| Priority date | — |
| Expiry date | Aug 13, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L15/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a process for producing eggs with low cholesterol level. Different concentrations of fermented red mold rice are added to hens feeds. The fermented red mold rice contains Monacolin K, which has an effect on reducing cholesterol level. The cholesterol level in eggs produced by the present process is much lower than that in eggs produced by the prior art process. Furthermore, the serum triglyceride of hens is reduced. People are paying more attention to health, thus lowering consumption of high cholesterol food. Since cholesterol in eggs accounts for more than 50% of daily take-up, consumption of egg can hardly increase. Therefore, low cholesterol eggs can not only be beneficial to the public's health, but also bears business advantage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.