JP3506681B2 - Method for producing blended vinegared egg beverage food and blended vinegared egg beverage food obtained by the method - Google Patents

Description

Detailed Description of the Invention

[0001]

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]

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 and make a solution. It is used as a preventive, improving, and tonic agent.

However, since this vinegared egg has a peculiar odor and bitterness, it has a resistance to drinking, and is generally unaccustomed to drinking, and was a beverage food that cannot be particularly accepted by young people.

[0004]

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. And a blended vinegared egg beverage and a food containing the same as a main component, and a blended vinegared egg beverage and a food containing the same as a main component are completed.

[0005]

In order to achieve the above object, the present invention is a method for producing a blended vinegar-egg drink food characterized by dissolving chicken eggs in brewed vinegar in the presence of moromi vinegar.

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] 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.

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] Further, it is a blended vinegar egg drink food product obtained by the manufacturing method of each of the above constitutions.

Furthermore, the freeze-dried vinegar-egg drink food product is obtained by the above-mentioned manufacturing method.

[0011]

[Process leading to the present invention] First, as a premise, various vinegars (including brewed vinegar) were used to try to produce vinegared eggs, but odor and bitterness were not improved. 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.

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]

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.

A blend ratio of vinegared egg and brown sugar moromi vinegar,
Table 1 below shows a comparison with the sensory results.

[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

From the above-mentioned 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]

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)

(57) [Claims] 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. 2. The moromi vinegar is brown sugar moromi vinegar.
A method for producing the blended vinegar egg beverage food described. 3. The method for producing a blended vinegar egg beverage food according to claim 1, wherein the brewed vinegar is rice vinegar. 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. 5. A blended vinegar-egg beverage food product obtained by the method according to any one of claims 1 to 4. 6. The blended vinegar egg beverage food according to claim 5, which is freeze-dried.