JP2002142726A - Method for producing vinegared egg and vinegared egg by the same method for production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a vinegared egg containing richer nutrients. SOLUTION: This method for producing the vinegared egg comprises a step of dipping a sperm egg containing an eggshell in an edible vinegar and dissolving the eggshell in the edible vinegar and a step of mixing at least the contents of the eggshell membrane left undissolved of the sperm egg and the contents wrapped in the eggshell membrane in the edible vinegar. The sperm egg is incubated in any period of one day after oviposition to the day before hatching.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing vinegar eggs and vinegar eggs produced by the method.

[0002]

2. Description of the Related Art Vinegar eggs have been widely used in folk remedies for recovering fatigue and improving physical constitution as beverages rich in calcium and vitamins, which tend to be insufficient in the diet of Japanese people. An example of a general method for producing a vinegar egg will be described. First, the eggs are appropriately washed and immersed in vinegar. When this is allowed to stand at room temperature for 2 to 6 days, for example, the eggshell dissolves in vinegar, and the eggshell part and the egg white part (including Karaza), which are soft eggshell membranes and contents (hereinafter referred to as contents) inside the eggshell membranes ) Remains in the vinegar. Break the eggshell membrane, mix the contents and vinegar, and remove the eggshell membrane to obtain vinegar eggs. Such a conventional vinegar egg has also been proposed as an active ingredient of a hair growth agent applied to the scalp (see Japanese Patent Application Laid-Open No. 11-130634).

[0003]

However, all of the vinegar eggs have been discarded after removing the eggshell membranes rich in proteins and polysaccharides. The present inventor uses the eggshell membranes to mix the vinegar with the contents of the eggs together with the vinegar to effectively utilize the eggshell membranes, and also pulverizes to a suspension, and further increases the effect of the vinegar eggs. The present invention has been achieved assuming that the sexual egg has been hatched in advance for a predetermined period.

[0004]

That is, the present invention provides a step of immersing a sexual egg containing an eggshell in vinegar and dissolving the eggshell in vinegar, and enclosing the eggshell membrane remaining undissolved of the sexual egg and the eggshell membrane. Mixing at least the contents of the vinegar with the vinegar, wherein the sexual eggs are hatched in any period from 1 day to the day before hatching. The gist is a method of producing vinegar eggs to be kept. In addition, the present invention provides a vinegar egg produced by the above production method.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Egg shell is mainly composed of calcium carbonate, and also contains magnesium carbonate, calcium phosphate and magnesium phosphate. By dissolving them in vinegar, calcium is easily absorbed into the body when drinking. In addition, the eggshell membrane contains mucopolysaccharides such as chondroitin sulfate, hyaluronic acid and derivatives thereof in addition to keratin.

As the sexual eggs, sexual eggs of edible eggs having an eggshell, such as eggs of poultry such as chickens, quails, ducks and savory birds, and eggs of turtles, etc., are preferably used, and chickens, especially free-range breeding, are used. A sexed egg of a roasted chicken is preferred. Sexual eggs of crow bone chicken contain a larger amount of tocopherol, linoleic acid, DHA and the like than commercially available chicken eggs.

[0007] The vinegar egg of the present invention is obtained by the production method described below. In the production method of the present invention, sexual eggs, before immersion in vinegar, it is necessary to incubate for a certain period of time, the period of incubation is any day between 1 day after laying and the day before hatching It is. For example, in the case of a hen's egg, the standard is 1 to 20 days, and in the case of a duck, it is 1 to 27 days.

Hereinafter, a case where the sexual egg is a chicken egg will be described. The incubation period is preferably 2 to 15 days, more preferably 3 to 6 days. As a guide for a more preferable period, when a sexual egg is exposed to strong light, a shadow can be observed on the sharp side of the egg, and a pulsating heart is observed with the naked eye when the egg is broken and the contents are taken out. Things.
Incubation is 37.5 ° C. ± 1 ° C., and humidity is 20 to 60%, more preferably 30 to 40%, and 1 to 3%.
The condition may be 2 revolutions / hour. It is easy to control if it is carried out in an incubator, but if you incubate the parent chicken, you can incubate in a more natural state. When using egg from a hen's egg in a chicken egg incubator, it is smaller than a normal chicken egg. Good. In the case of sexual eggs other than chicken eggs, each known optimal condition is selected and incubated. Sexual eggs after incubation for a certain period of time, before soaking in vinegar,
If necessary, clean the outer surface of the eggshell. For example, the eggshell may be washed with water or warm water or dipped in alcohol.

[0009] Incubating sexual eggs for any period from 1 day to the day before hatching, particularly for chicken eggs for 2 to 15 days, allows the formation of fertilized eggs to form organs and tissues within sexual eggs. Since necessary secretions are formed and the secretions are included in the vinegar egg of the present invention, it is considered that the vinegar egg drinker has a better improving effect on the constitution than conventional. Specific examples of the improved constitution include a decrease in blood pressure, a decrease in blood sugar level, a decrease in cholesterol level, an increase in liver function, and the like.

Next, a process of immersing a sexual egg containing an eggshell in vinegar to dissolve the eggshell in vinegar will be described. In order to promote the dissolution of the eggshell by the penetration of vinegar into the eggshell of the sexual egg, it is preferable to immerse the sexual eggs in vinegar in the form of a whole egg with an eggshell with a part of the eggshell opened. In order to make the opening, for example, a hole having a diameter of about 0.1 to 3 mm from the outer surface of the eggshell may be formed with a cone. It is further preferable that a small amount of vinegar is injected from the hole with a syringe so as not to damage the eggshell membrane. In order to promote the dissolution of the eggshell, another method is to break the sexual egg and immerse it in vinegar in a state where the eggshell and eggshell membranes and the contents are separated.

The vinegar preferably comprises grain vinegar as a main component, and particularly preferably contains at least one of black soy vinegar and brown rice vinegar. In particular, when black bean vinegar and brown rice vinegar are mixed and prepared, the volume ratio is about 1: 9 to 2: 8 because of the ratio of tocopherol contained in black soy vinegar to amino acid contained in brown rice vinegar, and eggshell Is preferred because of its solubility. Vinegar may be used at room temperature, but warming it to around 37-38 ° C can help dissolve the eggshell. The ratio of sexual eggs and vinegar for immersing sexual eggs is 1: 1 to 1 by volume.
The ratio is preferably 1: 9, more preferably 1: 4 to 1: 5. Further, the volume and shape of the immersion container are appropriately selected so that the entire eggshell of the sexual egg is immersed in vinegar.

When a sexual egg is immersed in vinegar and allowed to stand at room temperature, the eggshell is completely dissolved in vinegar in a few days. The period required for complete dissolution of the eggshell varies depending on the ratio of egg to vinegar, the components of vinegar, etc., but is typically 2 to 6 days. Also, in winter,
Raising the temperature to about room temperature or gently stirring promotes the dissolution of the eggshell.

After the eggshell is melted, the undissolved portion of the sexual egg is the eggshell membrane and the contents wrapped therein. As the next step,
At least the contents are mixed in vinegar in which the eggshell is dissolved to obtain the vinegar egg of the present invention. Hereinafter, the mixing step will be described.

What is mixed with vinegar is not only the contents,
Preferably, all of the unmelted residue, including the eggshell membranes, is present.
The eggshell membranes may be removed without mixing, but mixing is preferred because the nutrients of the eggshell membranes can be taken. Also,
Solids such as organs that are being formed exist in the contents. For this reason, it is preferable to pulverize the solid and the eggshell membrane, and disperse the obtained pulverized substance in the vinegar.
Thereby, it is easily absorbed into the body, and when the vinegar egg is drunk as a liquid, it can be drunk well. The following method is specifically mentioned for the pulverization of the solid matter and the eggshell membrane.
The solid and eggshell membranes are removed from the vinegar and ground. The whole contents and eggshell membranes, that is, the undissolved residue are taken out and pulverized. Crush the whole vinegar. In the above methods, the pulverizing operation may be performed in a short time with a small volume, and the pulverized material may be returned to the vinegar after the pulverization, and the whole may be stirred and dispersed. Does not require removal and return operations. The wet pulverization is employed for the pulverization. In particular, in the method, the solid matter in the contents and the eggshell membranes are dried, then pulverized into a powder, and the powder is similarly added to vinegar in the same manner as described above. And in this case, dry pulverization can be adopted.

For the wet pulverization, for example, a stirrer capable of rotating at a high speed can be used. The operation of the stirrer is preferably, for example, about 40,000 rpm in the case of a rotary type, but if it is too fast, nutrients such as proteins may be decomposed. In addition to the stirrer, a known wet pulverizer for wet pulverization,
A known dry pulverizer can be appropriately selected and used for the dry pulverization.

In the case of wet pulverization, the remaining contents and vinegar may be mixed and stirred simultaneously with the dispersion of the pulverized substance, or may be stirred before that. Alternatively, in the case of wet pulverization, a small amount of vinegar or the remaining contents may be added in order to appropriately adjust the pulverization efficiency.

The vinegared egg obtained as described above is one form of the vinegared egg of the present invention, and can be drunk as it is as a stock solution of the vinegared egg.
Dilution with beverages such as fruit juice and milk makes it easier to drink.

Further, the undiluted solution can be dried into powders, granules, pastes and the like by known dehydration and drying processes such as freeze drying and spray drying. According to this, it is possible to avoid excessively grinding the undissolved residue more than necessary in order to obtain a homogeneous liquid vinegar egg having a good appearance, and to physically destroy effective nutrients such as proteins.

Examples of the form obtained by molding the dried vinegar egg together with other excipients include product forms such as capsules and tablets. In particular, capsules are preferred from the viewpoint of ease of drinking without being concerned about odor or taste.

Further, if necessary, a vinegar egg which is palatable or has a synergistic effect can be obtained by mixing it with a solid or liquid edible component as long as the effect of the vinegar egg of the present invention is not impaired. Can be. One or more edible components may be appropriately selected and mixed. An example of the edible component is illustrated below. Vitamins and their derivatives: nicotinic acid, folic acid, ascorbic acid, thiamine, tocopherol and the like. Active ingredients extracted from natural animals and plants: assembly extract,
Ginseng extract, licorice extract and the like. Stabilizers and regulators: sodium glutamate, sodium citrate and the like. Emulsifier, paste: glycerin fatty acid ester, sucrose fatty acid ester, gelatin, guar gum, alginic acid, etc. Flavors and sweeteners: herbs such as cloves and cinnamon, plum extract, honey, etc.

The mixing of these edible components includes the mixing stage of undissolved and vinegar, the stage after drying, and the stage of vinegar preparation. Further, the liquid vinegar egg after mixing the edible components may be subjected to the above-mentioned drying processing and further forming processing, even as it is in a liquid state. In the case of drying, solids that are difficult to disperse, such as herbs, can be used as edible ingredients to be mixed.

[0022]

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these examples. (Example) Eggs collected immediately after spawning from free-reared crow bone chickens were hatched in an incubator (37.5 ° C, humidity 33).
%, 1 revolution / hour) for 6 days to incubate the eggs.
Separately, as vinegar, brown rice black vinegar (Iio Shuzo product): black soy vinegar was mixed at a volume ratio of 2: 8. Eight sexual eggs were selected from the hatched eggs. 500 ml of the vinegar was put into a wide-mouthed glass bottle, and the eight sexual eggs were further immersed in the vinegar without being damaged. When the glass bottle was sealed and allowed to stand at room temperature for 6 days, all the eggshells of the sexual eggs were dissolved in vinegar, and the eggshell membranes containing the contents remained undissolved and exposed in the vinegar. When the contents of the glass bottle were transferred into a container of a mixer (model VITA-MIX, manufactured by Fort Industry Trading Co., Ltd.) and stirred at 40,000 rpm for 10 seconds, the eggshell membranes and the solid matter of the contents were pulverized and dispersed in vinegar. A homogeneous turbid liquid vinegar egg stock solution was obtained.

Eleven panelists (four women, seven men, ages thirties to fifties) suffering from rough hands drink 30 to 60 milliliters of the undiluted egg vinegar once a day for 180 days. Was. Two weeks after the start of drinking, all 11 people had lost their hands. In addition, 10 persons felt that the hair loss of the hair decreased after the end of drinking and before the start of drinking.

Comparative Example A stock solution of vinegar egg was prepared in the same manner as in Example except that sexual eggs were not hatched. After the end of the drinking of the vinegar egg of the embodiment, the above-mentioned panelist 1 whose hand roughness has recurred
When one person drank the vinegar egg produced in this comparative example under the same conditions as in the example, only 3 out of 11 persons answered that the rough hand was resolved. The causes of rough hands and hair loss are due to the lack of certain nutrients, and it is considered that the nutrients that were lacking were supplemented by regular use of the vinegar egg of the present invention.

It should be noted that the undiluted solution of vinegar egg 10 obtained in the example was used.
Table 1 shows part of the analysis results in 0 g.

[0026]

[Table 1] Analysis items Results Test method Energy 67 kcal Water 85.4 g Reduced pressure 100 ° C constant weight drying method Protein 3.8 g Kjeldahl method Lipid 3.6 g Chloroform / MeOH mixed liquid extraction improved method Ash content 1.9 g Ashing method Carbohydrate 5.3 g 100 -(Water + protein + lipid + ash) Calcium 660 mg Atomic absorption spectrophotometry Vitamin E 0.6 mg High performance liquid chromatography Total amino acids 3420 mg or less, using an automatic amino acid analyzer. (Essential amino acids) Valine 230mg Tryptophan 30mg Threonine 170mg Phenylalanine 160mg Methionine 80mg Lysine 240mg Leucine 300mg Isoleucine 180mg

[0027]

According to the present invention, a vinegar egg containing solid matter and eggshell membranes which is easy to digest and is easily digested and absorbed, and which contains more nutrients than conventional vinegar eggs using non-incubated eggs. Is obtained. This makes it possible to replenish nutrients that tend to be deficient on a daily basis by drinking a small amount of vinegar eggs, and to easily take in balanced nutrition. In addition, since it is easy to drink by processing into a powder or capsule, it is widely accepted by consumers who have traditionally avoided the specific smell and taste.

Claims (9)

[Claims] 1. A step of immersing a sexual egg containing an eggshell in vinegar and dissolving the eggshell in vinegar, and at least the contents of the undissolved eggshell membrane of the sexual egg and the contents wrapped in the eggshell membrane Mixing the product in the vinegar, wherein the sexual eggs are pre-incubated in any period from 1 day to the day before hatching. Egg manufacturing method. 2. The method for producing a vinegar egg according to claim 1, wherein in the mixing step, the solid matter in the contents and the eggshell membrane are wet-pulverized, and the obtained pulverized substance is dispersed in vinegar. 3. The vinegared egg according to claim 1, wherein in the mixing step, the solid matter in the contents and the eggshell membrane are dried and then pulverized in a dry manner, and the obtained pulverized substance is dispersed in vinegar. Production method. 4. It is preferable that the sexual eggs are hatched in advance.
The method for producing a vinegared egg according to any one of claims 1 to 3, which is for 5 days. 5. The method for producing a vinegar egg according to claim 1, wherein the sexual egg is immersed in the shape of a whole egg with an eggshell in which a part of the eggshell is opened. 6. The method for producing a vinegar egg according to claim 1, wherein the vinegar contains at least one of black soy vinegar and brown rice vinegar. 7. The method for producing a vinegar egg according to claim 1, wherein the sexual egg is a sexual egg of a crow bone chicken. 8. A method for producing vinegar eggs, which is produced by the method according to claim 1, dried, and further processed into a capsule product. 9. A vinegar egg produced by the production method according to claim 1. Description: