JP3568495B2 - Manufacturing method of emulsified food using organic germanium - Google Patents
Manufacturing method of emulsified food using organic germanium Download PDFInfo
- Publication number
- JP3568495B2 JP3568495B2 JP2001201726A JP2001201726A JP3568495B2 JP 3568495 B2 JP3568495 B2 JP 3568495B2 JP 2001201726 A JP2001201726 A JP 2001201726A JP 2001201726 A JP2001201726 A JP 2001201726A JP 3568495 B2 JP3568495 B2 JP 3568495B2
- Authority
- JP
- Japan
- Prior art keywords
- organic germanium
- emulsified food
- manufacturing
- emulsified
- food
- 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.)
- Expired - Fee Related
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は乳化食品の製造方法に係わり、特に、有機ゲルマニュームを用いることによる対冷性の高い乳化食品の製造方法に関する。
【０００３】
【従来の技術】
従来、鶏卵、食用油、酢等を混合した乳化食品では通常、乳化剤が用いられており、これらの乳化食品は２回程度冷凍および解凍を繰り返すと分離し、耐冷性に劣っていた。しかも、乳化剤はアレルギー源となるとともにまた、高価であり、製造コストが高くなるという問題があった。
【０００７】
【発明が解決しようとする課題】
本発明は上記問題を解決するためになされたものであり、その目的とするところは、耐冷性が高く製造コストが安い乳化食品の製造方法を提供することである。
【００１０】
【課題を解決するための手段】
本発明の乳化食品（エマルジョン食品）の製造方法は、鶏卵、食用油、酢、水および有機ゲルマニュームを混合するものである。
【００１２】
上記の各有機ゲルマニュームとは「ポリ−トランス−［（２−カルボキシエチル）ゲルマセスキオキサン］」または（ｐ．ｔ−ＣＥｔＧｅＯ）または（Ｇｅ−１３２）と称されるものである。
【００２０】
【発明の実施の形態】
［実施例１］
レギュラーマヨネーズＡ、レギュラーマヨネーズＢ、ドレッシングを以下の配合により作成した。
【００２１】
レギュラーマヨネーズＡ
サラダ油 ５００ｇ
酢 ２０ｃｃ
有機ゲルマニューム１００ｐｐｍ水溶液 ５ｃｃ
卵黄［ＳＳサイズ（スモールサイズ）］ ５個
レギュラーマヨネーズＢ
サラダ油 ３００ｇ
酢 １０ｃｃ
有機ゲルマニューム１０００ｐｐｍ水溶液 ５ｃｃ
卵黄［ＳＳサイズ（スモールサイズ）］ ３個
ドレッシング
サラダ油 ５００ｇ
酢 ２０ｃｃ
有機ゲルマニューム１００ｐｐｍ水溶液 ５ｃｃ
全卵［ＳＳサイズ（スモールサイズ）］ ４個
上記のレギュラーマヨネーズＡ、レギュラーマヨネーズＢ、ドレッシングは冷凍・解凍を５回繰り返したがエマルジョンの分離が認められなかった。通常の乳化剤によりエマルジョン化したマヨネーズは２回冷凍・解凍を繰り返すと分離する。
【００２２】
このように乳化剤を用いることなく、耐冷性のマヨネーズやドレッシングを製造することができる。乳化剤はアレルギーの要因の一つであることは周知であり、アレルギーの原因となることなく、耐冷性の乳化食品（エマルジョン食品）が得られることが明らかとなった。
【００３０】
【発明の効果】
従来、マヨネーズ、ドレッシング等の乳化食品には乳化促進のために高価な乳化剤を用いていたが、それでも冷凍・解凍を２回以上繰り返すと分離して耐冷性は十分でなかった。そして、乳化剤はアレルギーの要因の一つであるとされていたが、それに代わるものが知られていなかった。
【００３１】
これに対して、本発明の乳化食品の製造方法によると、有機ゲルマニュームを混合することにより、高価でアレルギーの要因となる乳化剤を用いることなく、耐冷性の高い乳化食品を製造することができる。そして、乳化剤が使用されないので乳化食品のコレステロール値が低くなる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a manufacturing how the emulsifying food, in particular to a method for producing a high emulsified foods versus cold resistance Ru good to the use of organic germanium.
[0003]
[Prior art]
Conventionally, emulsifiers are usually used in emulsified foods in which chicken eggs, edible oil, vinegar, and the like are mixed, and these emulsified foods are separated after repeated freezing and thawing about twice, and have poor cold resistance. In addition, the emulsifier becomes a source of allergy, and is also expensive, resulting in high production costs.
[0007]
[Problems to be solved by the invention]
The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing an emulsified food having high cold resistance and low production cost.
[0010]
[Means for Solving the Problems]
Production method of the present onset Ming emulsified food (emulsion food) is for mixing egg, edible oil, vinegar, water and organic germanium.
[0012]
Each of the above-mentioned organic germanium is what is called "poly-trans-[(2-carboxyethyl) germasesquioxane]" or (pt-CEtGeO) or (Ge-132).
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
[Example 1 ]
Regular mayonnaise A, regular mayonnaise B, and dressing were prepared according to the following formulation.
[0021]
Regular mayonnaise A
500g salad oil
Vinegar 20cc
Organic germanium 100ppm aqueous solution 5cc
Egg yolk [SS size (small size)] 5 regular mayonnaise B
300g salad oil
Vinegar 10cc
Organic Germanium 1000ppm aqueous solution 5cc
Egg yolk [SS size (small size)] 3 dressing salad oil 500g
Vinegar 20cc
Organic germanium 100ppm aqueous solution 5cc
Whole eggs [SS size (small size)] 4 pieces The above-mentioned regular mayonnaise A, regular mayonnaise B and dressing were repeatedly frozen and thawed 5 times, but no separation of emulsion was observed. Mayonnaise emulsified with a normal emulsifier separates when frozen and thawed twice.
[0022]
Thus, a cold-resistant mayonnaise or dressing can be produced without using an emulsifier. It is well known that emulsifiers are one of the causes of allergies, and it has been clarified that cold-resistant emulsified foods (emulsion foods) can be obtained without causing allergies.
[0030]
【The invention's effect】
Traditionally, mayonnaise, but the emulsified food dressing, etc. have been using an expensive emulsifier to promote emulsification, but still cold resistance to the freezing and thawing to separate and repeated two or more times was not enough. Emulsifiers were said to be one of the causes of allergies, but no alternative was known.
[0031]
On the other hand, according to the method for producing an emulsified food of the present invention, by mixing an organic germanium, an emulsified food having high cold resistance can be produced without using an expensive and allergic factor emulsifier. And since no emulsifier is used, the cholesterol level of the emulsified food is reduced.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001201726A JP3568495B2 (en) | 2001-07-03 | 2001-07-03 | Manufacturing method of emulsified food using organic germanium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001201726A JP3568495B2 (en) | 2001-07-03 | 2001-07-03 | Manufacturing method of emulsified food using organic germanium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003009779A JP2003009779A (en) | 2003-01-14 |
| JP3568495B2 true JP3568495B2 (en) | 2004-09-22 |
Family
ID=19038636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001201726A Expired - Fee Related JP3568495B2 (en) | 2001-07-03 | 2001-07-03 | Manufacturing method of emulsified food using organic germanium |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3568495B2 (en) |
-
2001
- 2001-07-03 JP JP2001201726A patent/JP3568495B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003009779A (en) | 2003-01-14 |
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