JP2003000206A - Method for producing blended pickled egg beverage, and blended pickled egg beverage food obtained by the method - Google Patents
Method for producing blended pickled egg beverage, and blended pickled egg beverage food obtained by the methodInfo
- Publication number
- JP2003000206A JP2003000206A JP2001230594A JP2001230594A JP2003000206A JP 2003000206 A JP2003000206 A JP 2003000206A JP 2001230594 A JP2001230594 A JP 2001230594A JP 2001230594 A JP2001230594 A JP 2001230594A JP 2003000206 A JP2003000206 A JP 2003000206A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- blended
- producing
- egg beverage
- moromi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、健康増進に、成人
病や婦人病の予防に効能のある、飲みやすい酢卵の製造
技術に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for producing easy-to-drink vinegar eggs, which is effective in promoting health and preventing adult diseases and gynecological diseases.
【0002】[0002]
【従来の技術】酢卵は、鶏卵を殻のまま酢に3〜7日間
漬け込み、殻を解かして溶液としたものであり、従来か
ら民間薬の王様として重宝がられ、健康増進剤、諸病の
予防、改善、強壮剤などとして利用されている。BACKGROUND OF THE INVENTION Vinegared eggs are obtained by soaking chicken eggs in vinegar for 3 to 7 days with the shells left to dissolve the shells to form a solution, which has traditionally been used as a king of folk medicine, a health enhancer, and various diseases. It is used as a preventive, improving, and tonic agent.
【0003】しかし、この酢卵は、独特な臭気と苦みが
あるため、飲用に抵抗があり、一般に馴染めず、特に若
年層には受入れられない飲料食品であった。However, this vinegared egg has a peculiar odor and bitterness, and therefore has a resistance to drinking, and is generally unaccustomed to drinking, and was a beverage food that is not particularly acceptable to young people.
【0004】[0004]
【発明が解決しようとする課題】本発明は、従来の酢卵
のかかる実情に鑑みてなされたもので、本発明者の鋭意
研究の結果、老若男女を問わず、さしたる抵抗なく容易
に摂取可能なブレンド酢卵飲料及びこれを主成分とした
食品の製造方法と、その製造方法によって得られるブレ
ンド酢卵飲料及びこれを主成分とした食品を完成したも
のである。DISCLOSURE OF THE INVENTION The present invention has been made in view of the actual situation of conventional vinegared eggs, and as a result of intensive studies by the present inventor, it can be easily ingested without undue resistance regardless of age or sex. A method for producing a blended vinegar egg drink and a food containing the same as a main component, and a blended vinegar egg drink obtained by the production method and a food containing the same as a main component are completed.
【0005】[0005]
【課題を解決するための手段】上記目的を達成するた
め、本発明は、もろみ酢の存在下に鶏卵を醸造酢に溶解
させたことを特徴とするブレンド酢卵飲料食品の製造方
法である。In order to achieve the above object, the present invention is a method for producing a blended vinegar-egg beverage food characterized by dissolving chicken eggs in brewed vinegar in the presence of moromi vinegar.
【0006】そして上記構成中、そのもろみ酢が黒糖も
ろみ酢であるのブレンド酢卵飲料食品の製造方法であ
る。Further, in the above constitution, the moromi vinegar is a brown sugar moromi vinegar, which is a method for producing a blended vinegar egg drink food.
【0007】そして又上記各構成中、醸造酢が米酢であ
るブレンド酢卵飲料食品の製造方法である。[0007] Further, in each of the above-mentioned constitutions, it is a method for producing a blended vinegar egg drink food, wherein the vinegar is rice vinegar.
【0008】さらに上記各構成中において、もろみ酢と
醸造酢のブレンド割合を約1:2〜1としたブレンド酢
卵飲料食品の製造方法である。Further, in each of the above constitutions, the blended vinegar-egg-beverage food product is a method for producing a blended vinegar-egg beverage food in which the blend ratio of moromi vinegar and brewed vinegar is about 1: 2-1.
【0009】また、上記各構成の製造方法によって得た
ブレンド酢卵飲料食品である。[0009] Further, it is a blended vinegar egg drink food product obtained by the manufacturing method of each of the above constitutions.
【0010】さらに又、フリーズドライとした上記各構
成の製造方法によって得た酢卵飲料食品である。Furthermore, the freeze-dried vinegar-egg drink food product is obtained by the above-mentioned manufacturing method.
【0011】[0011]
【本発明に至る経過】まず前提として、数々の酢(醸造
酢含む)を使用して、酢卵の製造を試みたが、臭気、苦
みの改善は見られなかった。また数々の薬草液の添加、
食品の添加も試みたが、さしたる効果は期待できなかっ
た。さらに蜂蜜数十種類の添加をしてみたところ、そば
蜂蜜により幾分緩和作用をもたらしたが、原液そのまま
で飲用できるまでには至らなかった。[Process leading to the present invention] First, as a premise, various vinegars (including brewed vinegar) were used to produce vinegared eggs, but no improvement in odor or bitterness was observed. In addition, addition of numerous herbal solutions,
Attempts were made to add foods, but no significant effect could be expected. Furthermore, when several tens of kinds of honey were added, buckwheat honey provided some relaxation effect, but it could not be drunk as it was.
【0012】このような幾多の試行錯誤の末、もろみ
酢、黒糖もろみ酢の存在に思い至り、これらによる酢卵
作りを試みた。実験では、これらもろみ酢720mlに
烏骨鶏卵1ケ(45g)を漬け込んでみた。しかし10
日経過しても卵の殻が溶けなかった。After many trials and errors, I came to the conclusion that moromi vinegar and brown sugar moromi vinegar existed, and tried to make vinegared eggs using them. In the experiment, one crow bone egg (45 g) was dipped in 720 ml of moromi vinegar. But 10
The eggshell did not melt after the day passed.
【0013】[0013]
【実施例】そこで、黒糖もろみ酢のpH値がpH3.0
であることを確認したうえ、本発明者が作ったpH3.
9の醸造酢である玄米黒酢(酸度4.5)による酢卵と
のブレンドを試みた。具体的には、この酢卵150ml
と黒糖もろみ酢150mをブレンドしてpH4.0以下
のブレンド酢卵飲料食品を完成した。Example: Therefore, the pH value of brown sugar moromi vinegar has a pH value of 3.0.
After confirming that the pH is 3.
An attempt was made to blend brown rice black vinegar (acidity 4.5), which is a brewed vinegar of 9, with vinegar eggs. Specifically, 150 ml of this vinegared egg
And 150 m of brown sugar moromi vinegar were blended to complete a blended vinegar egg drink food product having a pH of 4.0 or less.
【0014】酢卵と黒糖もろみつ酢のブレンド割合と、
官能結果とを対比すると、以下の表1の通りである。A blend ratio of vinegared egg and brown sugar moromi vinegar,
Table 1 below shows a comparison with the sensory results.
【0015】 黒糖もろ 酢卵(ml) み酢(ml) 官能結果(原液) イ. 400 100 20名中、5名が飲用 ロ. 300 100 20名中、8名が飲みにくいが飲用 ハ. 200 100 20名中、19名が飲用。1名が抵抗 ニ. 100 100 20名全員が抵抗なく飲用[0015] Brown sugar Vinegar egg (ml) Mizu vinegar (ml) Sensory result (undiluted solution) I. 400 100 5 out of 20 drinkable B. 300 100 8 out of 20 people have difficulty drinking, but can drink C. 200 100 19 out of 20 drinkable. 1 person is resistance D. 100 100 20 All people drink without resistance
【0016】以上の実験、実施結果により、卵殻の溶解
には主として醸造酢が、味覚の緩和には黒糖もろみ酢が
関与していることが判明した。又、黒糖もろみ酢の割合
を大きくすることで、飲みやすさが増大することが判明
した。なおブレンド方式は、酢液の段階で、もろみ酢、
黒糖もろみ酢と醸造酢(米酢など)をブレンドしても、
或いは先に作った酢卵に後からもろみ酢、黒糖もろみ酢
をブレンドしても同じ結果が得られる。From the above experiments and results, it was revealed that brewed vinegar is mainly involved in the dissolution of the eggshell and brown sugar moromi vinegar is involved in the relaxation of the taste. It was also found that the ease of drinking was increased by increasing the proportion of brown sugar moromi vinegar. In addition, the blending method uses moromi vinegar at the vinegar stage.
Blending brown sugar moromi vinegar and brewed vinegar (rice vinegar, etc.)
Alternatively, the same result can be obtained by blending mash vinegar and brown sugar mash vinegar afterwards with the vinegar egg prepared earlier.
【0017】[0017]
【発明の効果】本発明は以上のようで、これまでの酢卵
に、もろみ酢、黒糖もろみ酢をブレンドすることで、酢
卵独特の臭みが緩和され、且つ口当たりが良好となり、
老若男女を問わず人体に貴重な薬理作用を摂取すること
が可能となる。製造工程的にも、カルシウム含有量の調
整、pH調整のうえ、もろみ酢、黒糖もろみ酢と醸造酢
(米酢など)とのブレンドで完成するものであるから、
比較的安価に量産できるものである。なお本発明の製造
方法によるブレンド酢卵飲料食品は、厚生労働省の健康
食品の新基準である「保健機能食品」の「栄養機能食
品」に適合するものである。As described above, the present invention is as described above. By blending the vinegared eggs so far with moromi vinegar and brown sugar moromi vinegar, the odor peculiar to vinegared eggs is alleviated, and the mouthfeel becomes good,
It is possible to ingest a valuable pharmacological effect to the human body regardless of age or sex. In terms of the manufacturing process, after adjusting the calcium content and adjusting the pH, it is completed with a blend of moromi vinegar, brown sugar moromi vinegar and brewed vinegar (rice vinegar, etc.).
It can be mass-produced relatively inexpensively. The blended vinegared egg drink food product according to the production method of the present invention complies with the "nutritional function food product" of the "health functional food product", which is a new standard for health food products of the Ministry of Health, Labor and Welfare.
Claims (6)
させたことを特徴とするブレンド酢卵飲料食品の製造方
法。1. A method for producing a blended vinegar egg drink food, which comprises dissolving chicken eggs in brewed vinegar in the presence of moromi vinegar.
記載のブレンド酢卵飲料食品の製造方法。2. The moromi vinegar is brown sugar moromi vinegar.
A method for producing the blended vinegar egg beverage food described.
のブレンド酢卵飲料食品の製造方法。3. The method for producing a blended vinegar egg beverage food according to claim 1, wherein the brewed vinegar is rice vinegar.
1:2〜1とした請求項1乃至3のうちいずれか一項記
載のブレンド酢卵飲料食品の製造方法。4. The method for producing a blended vinegar egg beverage food according to claim 1, wherein the blend ratio of moromi vinegar and brewed vinegar is approximately 1: 2-1.
の製造方法によって得たブレンド酢卵飲料食品。5. A blended vinegar-egg beverage food product obtained by the method according to any one of claims 1 to 4.
レンド酢卵飲料食品。6. The blended vinegar egg beverage food according to claim 5, which is freeze-dried.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001230594A JP3506681B2 (en) | 2001-06-25 | 2001-06-25 | Method for producing blended vinegared egg beverage food and blended vinegared egg beverage food obtained by the method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001230594A JP3506681B2 (en) | 2001-06-25 | 2001-06-25 | Method for producing blended vinegared egg beverage food and blended vinegared egg beverage food obtained by the method |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2003000206A true JP2003000206A (en) | 2003-01-07 |
JP3506681B2 JP3506681B2 (en) | 2004-03-15 |
Family
ID=19062774
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001230594A Expired - Fee Related JP3506681B2 (en) | 2001-06-25 | 2001-06-25 | Method for producing blended vinegared egg beverage food and blended vinegared egg beverage food obtained by the method |
Country Status (1)
Country | Link |
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JP (1) | JP3506681B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100711511B1 (en) * | 2004-12-17 | 2007-04-27 | (주)한국증권선물거래소 | System for monitoring unfair trading of financial instruments and monitoring method thereof |
-
2001
- 2001-06-25 JP JP2001230594A patent/JP3506681B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100711511B1 (en) * | 2004-12-17 | 2007-04-27 | (주)한국증권선물거래소 | System for monitoring unfair trading of financial instruments and monitoring method thereof |
Also Published As
Publication number | Publication date |
---|---|
JP3506681B2 (en) | 2004-03-15 |
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