JP2000270813A - Calcium food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a calcium-containing mayonnaise eliminating wasteful waste mater and generating excellent emulsification even adding calcium such as powdery eggshell in the middle of the production by pulverizing the eggshell and mixing into a mayonnaise. SOLUTION: This calcium food is obtained by adding powdery eggshell dissolved in vinegar to an emulsified mayonnaise not containing calcium- containing substance obtained by mixing and stirring a vegetable oil, egg yolk or whole egg, vinegar or acetic acid, and a seasoning and spice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a calcium foodstuff containing calcium.

[0002]

2. Description of the Related Art Oil-in-water emulsion compositions such as mayonnaise, tartar sauce, salad dressing and the like are semisolid foods prepared by emulsifying an edible oil and a solution containing an organic acid such as vinegar in the presence of eggs or an emulsifier. And is a seasoning food characterized by being emulsified with an egg component.

[0003] For example, mayonnaise is produced by emulsifying vegetable oil, vinegar, seasonings, spices and the like in egg yolk or whole eggs.
It is a seasoned food with good digestion and absorption. And it is desired to produce a mayonnaise that can contribute to a good nutritional balance by supplementing nutrients other than raw materials to this, for example, in addition to vitamins and minerals, those containing calcium Conceivable. In particular, the addition of calcium, which tends to be insufficient in a diet, can improve the nutritional balance of mayonnaise.

However, since calcium inhibits the emulsifying action of an emulsifier such as an egg yolk component, calcium is simply added to the raw materials and mixed and stirred, or calcium is dissolved in advance in the entire acidic solution to be used. Mixing and stirring alone may hinder the emulsification of the raw materials, resulting in mayonnaise with low viscosity and poor shape retention, and cannot be used as a seasoned food. In addition, the flavor and texture peculiar to mayonnaise are completely lost, which impairs the commercial value. In addition, there is a problem that in such a calcium-containing state, the absorbability into the body is poor, so that calcium cannot be ingested efficiently.

[0005] On the other hand, eggs used during the production of mayonnaise are:
The whole egg, including its contents, that is, egg yolk or egg white, is used, but most of the eggshell is discarded without being used. However, in this eggshell, 95% or more of its components are calcium carbonate, and calcium composed of such a natural substance derived from a living body is safe for the human body. Therefore, the eggshell can be used as a calcium source, and can be used as a food additive that can be ingested safely in the diet.

[0006]

Therefore, in the present invention,
By using the whole egg including the eggshell as well as its contents, which was used at the time of manufacturing mayonnaise etc.,
An object of the present invention is to provide a calcium food material that can eliminate wasteful waste and can easily take in calcium that is indispensable for a diet.

[0007]

According to the present invention, there is provided a calcium food material obtained by dissolving a calcium-containing substance such as an eggshell or a shell in an acidic solution.

According to the present invention, for an oil-in-water emulsion composition that is not emulsified by simply adding a calcium-containing substance to a raw material, an emulsion composition is prepared in advance without adding a calcium-containing substance, and calcium is added to the emulsion composition. Since the contained substance is dissolved in the acidic solution and the calcium food is added, an oil-in-water emulsified composition having good emulsification can be obtained.

[0009] In particular, the present invention uses the calcium-containing substance as a powdered egg shell.

According to the present invention, eggshells can be effectively used without wasting them, and calcium, which is a nutrient necessary for the human body, can be ingested as natural calcium derived from living organisms.

Further, in the present invention, the acidic solution is brewed vinegar or acetic acid.

According to the present invention, vinegar which is an acidic seasoning containing 4 to 5% acetic acid as a main component is used as an acidic solution for dissolving calcium. Since it contains various organic acids, amino acids, saccharides, esters and the like, it is excellent in nutrition and can produce a unique flavor and aroma.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a calcium foodstuff according to the present invention will be described.

The oil-in-water emulsified composition to which a calcium food is added refers to a semi-solid food prepared by emulsifying an edible oil in an organic acid-containing aqueous solution in the presence of an emulsifier. For example, there may be mentioned mayonnaise, tartar sauce, salad dressing and the like made by emulsifying edible oil and vinegar by adding eggs. Further, a seasoning, a spice and the like may be added to the raw material of the oil-in-water emulsion composition.

The emulsified composition to which the calcium foodstuff of the present invention is added is substantially the same as the above-mentioned oil-in-water type emulsified composition, and may include mayonnaise, tartar sauce, salad dressing and the like. A substance emulsified without calcium.

As the edible oil, vegetable oil, animal oil, or a mixed oil thereof can be used. Vegetable oils include soybean oil, corn oil, cottonseed oil, rice bran oil, rapeseed oil, sesame oil, palm oil, safflower oil, olive oil, camellia oil and the like. Animal oils include lard, beef tallow, fish oil, whale oil, soybean oil and the like.

The acidic solution may be any acidic water-soluble seasoning, and includes acetic acid solution, aqueous solution of carbonic acid and the like in addition to vinegar. As the vinegar, synthetic vinegar obtained by diluting acetic acid by about 4 to 5% and adding sugars, chemical seasonings, and the like may be used. Preferably, vinegar produced by using saccharides and ethanol as raw materials and fermenting them with acetic acid is used. Good to do. The brewed vinegar includes grain vinegar such as rice vinegar and malt vinegar, fruit vinegar such as apple vinegar and wine vinegar, and sake vinegar.

Examples of the emulsifier include lecithin, monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and the like. In particular, when the egg component is used as an emulsifier, the effect is remarkably good, the nutritive value is high, and the flavor and texture are excellent. Among the egg components, the one that acts as an emulsifier is egg yolk lecithin and the like contained in egg yolk, but since it has an excellent emulsifying action that other edible emulsifiers do not have, it is common to use egg yolk as an emulsifier. Yes and preferred.

Eggs include chicken eggs, quail eggs, duck eggs and the like. All use fresh eggs. If the freshness is low, the separation of egg yolk and egg white becomes insufficient, and if this egg white is mixed in, the viscosity of the egg white is reduced, and the shape retention is poor and the taste is lowered.

Examples of the seasoning spices include salt, various sugars such as sugar and glucose, spices such as pepper and pepper, various amino acids such as glutamic acid, fruit juice such as lemon juice, acidulants, and other various organic acids. May contain various food additives that function as emulsion stabilizers, antioxidants, and the like.

Examples of the calcium-containing substance used in the present invention include calcium carbonate, calcium lactate, calcium pantothenate, calcium iodobehenate, calcium pyrophosphate, calcium gluconate, calcium monophosphate, dibasic calcium phosphate, and tribasic calcium phosphate. . Such a calcium-containing substance may be fine powders such as calcium bicarbonate obtained by pulverizing limestone industrially produced, precipitated calcium carbonate by a chemical manufacturing method, and more preferably fine powder of eggshell or shell. Natural calcium derived from living organisms obtained from bones and bones may be used. In the case of using an egg shell, the shell excluding the contents may be washed with water, dried and pulverized to obtain a particulate powder that can be easily dissolved in an acidic solution.

The amount of the calcium-containing substance to be added depends on the mixing ratio of the acidic solution for dissolving the calcium-containing substance, but can be finally set within a range of 5% by weight or less based on the raw materials, and preferably 0.1% by weight. The content is preferably up to 3.0% by weight. If the amount exceeds 3% by weight, it is not possible to maintain appropriate viscosity and shape retention, and the flavor and texture peculiar to mayonnaise and the like will be impaired.

[0023]

Hereinafter, the present invention will be described in more detail with reference to specific examples.

Example 1 According to the raw material mixing ratios shown in Table 1, the raw materials were mixed according to the following procedure to produce mayonnaise. The whole amount of the powdered egg shell is dissolved in half of the vinegar (hereinafter, in this example, this is referred to as "egg vinegar containing eggs", and the remaining half of the vinegar is simply referred to as "vinegar"). In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of vinegar and make it soft enough to be stirred. Add the oil little by little and stir well to obtain a stable emulsion. Add oil and vinegar alternately little by little while mixing without whipping. While adding the vinegar with eggshell little by little, mix without whisking.

[0025]

[Table 1]

As a result, all the raw materials were mixed and emulsified neatly, and a moderately viscous and high shape-retaining mayonnaise was obtained. This mayonnaise was good in both flavor and texture.
Furthermore, since the eggshell calcium was completely dissolved together with the acidic solution of vinegar, it was possible to obtain a mayonnaise with good calcium absorbability.

Example 2 According to the mixing ratio of the raw materials shown in Table 2, the raw materials were mixed according to the following procedure to produce mayonnaise. The entire amount of monobasic calcium phosphate is dissolved in half of the vinegar (hereinafter, in this example, this is called "vinegar with calcium", and the remaining half of vinegar is simply called "vinegar"). In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of vinegar and make it soft enough to be stirred. Add the oil little by little and stir well to obtain a stable emulsion. Add oil and vinegar alternately little by little while mixing without whipping. While adding the vinegar containing calcium little by little, mix without whisking.

[0028]

[Table 2]

As a result, all the raw materials were mixed and emulsified neatly, and a moderately viscous and highly shape-retaining mayonnaise was obtained. This mayonnaise was good in both flavor and texture.
Furthermore, since the monobasic calcium phosphate was completely dissolved together with the acidic solution of vinegar, it was possible to obtain a mayonnaise with good calcium absorbability.

Example 3 According to the mixing ratio of the raw materials shown in Table 3, the raw materials were mixed according to the following procedure to produce mayonnaise. Dissolve the whole amount of powdered egg shell in half of 10% acetic acid (hereinafter, in this example, this is referred to as "10% acetic acid in eggshell", and the remaining half of 10% acetic acid is simply referred to as "10% acetic acid"). . In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of 10% acetic acid and make it soft enough to be stirred. Add the oil little by little and stir well to obtain a stable emulsion. While adding the oil and 10% acetic acid alternately little by little, mix without whipping. While adding 10% acetic acid with eggshell little by little, mix without whisking.

[0031]

[Table 3]

As a result, all the raw materials were mixed and emulsified neatly, and a moderately viscous, highly shape-retaining mayonnaise was obtained. In addition, since eggshell calcium was completely dissolved together with acetic acid, which is an acidic solution, mayonnaise having good calcium absorbability could be obtained.

Comparative Example 1 In accordance with the mixing ratios of the raw materials shown in Table 1, the raw materials were mixed according to the following procedure to produce mayonnaise. The whole amount of the powdered egg shell is dissolved in the whole amount of vinegar (hereinafter, in this comparative example, this is referred to as “vinegar with eggshell”). In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of eggshell vinegar and make it soft enough to stir. Add the oil little by little and stir well. Add the vinegar with oil and eggshell alternately little by little and mix without whisking. While adding the vinegar with eggshell little by little, mix without whisking.

As a result, since the raw materials were prepared by adding vinegar containing eggshell without emulsifying the raw materials in advance, the raw materials were mixed but not emulsified. This was an emulsification inhibition caused by the addition of eggshell calcium before emulsification, thus resulting in a low viscosity, soft and poorly shaped mayonnaise. This mayonnaise was not only poor in flavor and texture but also mixed with eggshell calcium in a poorly absorbable state.

Comparative Example 2 In accordance with the mixing ratios of the raw materials shown in Table 1, the raw materials were mixed according to the following procedure to produce mayonnaise. In an acid-resistant ball such as enamel or stainless steel,
Mix yolk with salt, sugar, seasonings, spices, and eggshell. Add a small amount of vinegar and make it soft enough to be stirred. Add the oil little by little and stir well. Add oil and vinegar alternately little by little while mixing without whipping. Add the vinegar little by little and mix without whisking.

As a result, since the raw material was prepared by adding the eggshell without emulsifying the raw material in advance, the raw material was mixed but not emulsified. This was emulsification inhibition caused by the addition of eggshell calcium before emulsification. Therefore, the mayonnaise was soft and had poor shape retention due to low viscosity and some floating oil. This mayonnaise is not only poor in flavor and texture,
The eggshell calcium was only mixed in a poorly absorbable state.

Comparative Example 3 According to the raw material mixing ratios shown in Table 1, the raw materials were mixed according to the following procedure to produce mayonnaise. In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of vinegar and make it soft enough to be stirred. Add the oil little by little and stir well to obtain a stable emulsion. Add oil and vinegar alternately little by little while mixing without whipping. Add the vinegar little by little and mix without whisking. Add the powdered eggshell in small portions and mix without whisking.

As a result, the powdered eggshell was added in a state where the raw materials were once emulsified, but the raw materials were mixed with each other, but eventually became incompletely emulsified mayonnaise. This is because the eggshell was mixed without dissolving in the acidic solution, and thus emulsification disorder due to eggshell calcium occurred. Accordingly, the mayonnaise was soft and had poor shape-retaining properties, with a low viscosity and some oil floating portions. This mayonnaise is not only poor in flavor and texture,
The eggshell calcium was only mixed in a poorly absorbable state.

Comparative Example 4 According to the raw material mixing ratio shown in Table 2, the raw materials were mixed according to the following procedure to produce mayonnaise. Dissolve the total amount of monobasic calcium phosphate in the total amount of vinegar (hereinafter, this is referred to as "calcium-containing vinegar"). In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of vinegar containing calcium and make it soft enough to be stirred. Add the oil little by little and stir well. While adding the vinegar containing oil and calcium alternately little by little, mix without whisking. While adding the vinegar containing calcium little by little, mix without whisking.

As a result, the raw materials were mixed but not emulsified because monobasic calcium phosphate was added without emulsifying the raw materials in advance. Accordingly, the mayonnaise was low in viscosity, soft and poor in shape retention. This mayonnaise was not only poor in flavor and texture, but also mixed with calcium in a poorly absorbable state.

Comparative Example 5 According to the raw material mixing ratios shown in Table 3, the raw materials were mixed according to the following procedure to produce mayonnaise. The whole amount of the powdered egg shell is dissolved in the whole amount of 10% acetic acid (hereinafter, this is referred to as “10% acetic acid containing eggshell”). In an acid-resistant ball such as enamel or stainless steel,
Mix egg yolk with salt, sugar, seasonings and spices. Add a small amount of 10% acetic acid in eggshell to make it soft enough to be stirred. Add the oil little by little and stir well. While adding 10% acetic acid containing oil and eggshell alternately little by little, mix without whipping. While adding 10% acetic acid with eggshell little by little, mix without whisking.

As a result, since the eggshell calcium was added without emulsifying the raw materials in advance, the raw materials were mixed but not emulsified. Accordingly, the mayonnaise was low in viscosity, soft and poor in shape retention. This mayonnaise is not only poor in flavor and texture,
The eggshell calcium was only mixed in a poorly absorbable state.

[0043]

According to the present invention, an oil-in-water emulsified composition which is not emulsified by simply adding a calcium-containing substance as a raw material or by dissolving it in the entire amount of an acidic solution such as vinegar or the like is used. An emulsion composition in which oil is emulsified in an acidic solution in the presence of an emulsifier in a state where it is not added is prepared, and a calcium-containing substance such as an egg shell and a shell is dissolved in the acidic solution and added thereto.
An oil-in-water emulsion composition containing calcium having good emulsification can be obtained.

Therefore, the emulsified composition to which no calcium-containing substance is added may be mixed with vegetable oil, egg yolk or whole egg, vinegar or acetic acid, a seasoning, a spice, etc., and then mixed with a mayonnaise. By dissolving in a acidic solution and adding, it is possible to produce a well-emulsified calcium-containing mayonnaise without inhibiting the emulsification of the mayonnaise.

In addition, the present invention uses an eggshell as calcium, so that the eggshell can be effectively used without wasteful disposal, and calcium, which is a nutrient necessary for the human body, can be safely ingested as natural calcium derived from a living body. can do.

Further, since this eggshell calcium is used by dissolving it in vinegar, calcium is easily dissolved, and therefore, calcium is well absorbed into the body together with various organic acids, amino acids, saccharides, esters, etc. contained in vinegar. It can be a delicious mayonnaise with high nutritional value and a unique flavor and aroma.

Claims (3)

[Claims] 1. A calcium foodstuff characterized by adding dissolved calcium-containing substances such as eggshells and shells to an acidic solution. 2. A calcium foodstuff, wherein the acid according to claim 1 is brewed vinegar. 3. A calcium food material obtained by drying the calcium-containing substance according to claim 1 and 2 into a powder form.