JPH04197158A - Auxiliary nourishing food - Google Patents
Auxiliary nourishing foodInfo
- Publication number
- JPH04197158A JPH04197158A JP2332282A JP33228290A JPH04197158A JP H04197158 A JPH04197158 A JP H04197158A JP 2332282 A JP2332282 A JP 2332282A JP 33228290 A JP33228290 A JP 33228290A JP H04197158 A JPH04197158 A JP H04197158A
- Authority
- JP
- Japan
- Prior art keywords
- white powder
- egg white
- ion exchange
- exchange resin
- dishes
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000012149 noodles Nutrition 0.000 claims abstract description 21
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 16
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 4
- 235000014103 egg white Nutrition 0.000 claims description 56
- 210000000969 egg white Anatomy 0.000 claims description 56
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 52
- 102000002322 Egg Proteins Human genes 0.000 claims description 52
- 108010000912 Egg Proteins Proteins 0.000 claims description 52
- 235000013601 eggs Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 5
- 235000015872 dietary supplement Nutrition 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 239000011591 potassium Substances 0.000 abstract description 22
- 229910052700 potassium Inorganic materials 0.000 abstract description 22
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 21
- 239000011574 phosphorus Substances 0.000 abstract description 16
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 16
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 15
- 208000001647 Renal Insufficiency Diseases 0.000 abstract description 11
- 201000006370 kidney failure Diseases 0.000 abstract description 11
- 238000000502 dialysis Methods 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000037213 diet Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 229920002125 Sokalan® Polymers 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920001429 chelating resin Polymers 0.000 description 2
- 208000020832 chronic kidney disease Diseases 0.000 description 2
- 208000022831 chronic renal failure syndrome Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000005974 protein supplement Nutrition 0.000 description 2
- 229940116540 protein supplement Drugs 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000009469 supplementation Effects 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- -1 for example Polymers 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
本発明は補助栄養食品に関する。更に詳細には、特に腎
不全患者または腎透析を受けている患者用の食事料理に
おける素材原料または添加物として好適な、低リンおよ
び低カリウムの特殊卵白粉に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to nutritional supplements. More particularly, the present invention relates to a special low-phosphorus and low-potassium egg white powder suitable as a raw material or additive in meals especially for patients with renal failure or undergoing renal dialysis.
［従来の技術］
生卵白を乾燥処理して作製した卵白粉は様々な料理の素
材原料または添加物もしくは改質剤として広く使用され
ている。[Prior Art] Egg white powder produced by drying raw egg whites is widely used as a raw material, additive, or modifier for various dishes.
［発明が解決しようとする課題］
しかし、生卵白を弔に乾燥処理するたけで得られた卵白
粉はリンおよびカリウムの含凝が高いことが知られてい
る。このような卵白粉は健常者の食事に使用した場合、
全く問題かないが、腎疾患患者の食事には使用できない
ことがある。[Problems to be Solved by the Invention] However, it is known that egg white powder obtained simply by drying raw egg white has a high content of phosphorus and potassium. When this kind of egg white powder is used in the diet of healthy people,
Although it is completely fine, it may not be suitable for use in the diet of patients with kidney disease.
例えば、従来の乾燥卵白粉を含む麺類はミネラル類、例
えば、リン、特にカリウムが多（含まれており、腎不全
患者用の病人食として使用するのには問題があった。特
に、腎透析療法を受けている腎透析患者の場合、貧血を
防止し、活動性を向上させるため、蛋白質の摂取量を増
やすことにつながり、患者に悪影響を与えるので従来の
卵白粉を使用することには難点があった。For example, conventional noodles containing dried egg white powder are high in minerals, such as phosphorus, and especially potassium, which poses a problem when used as food for patients with renal failure. For renal dialysis patients undergoing therapy, in order to prevent anemia and improve activity, it is difficult to use traditional egg white powder as it leads to increased protein intake, which has a negative effect on the patient. was there.
従って、本発明の目的は、腎不全患者または腎不全患者
用の病人食に使用するのに適した、低リンおよび低カリ
ウムの卵白粉および該卵白粉を含む様々な食品を提供す
ることである。It is therefore an object of the present invention to provide low phosphorus and low potassium egg white powder and various foods containing the same, suitable for use in renal failure patients or patient diets for renal failure patients. .
［課題を解決するための手段］
前記目的を達成するために、本発明では、イオン交換樹
脂処理して得られた乾燥卵白粉からなることを特徴とす
る補助栄養食品を提供する。[Means for Solving the Problems] In order to achieve the above object, the present invention provides a nutritional supplement characterized by comprising dried egg white powder obtained by treatment with an ion exchange resin.
本発明のイオン交換樹脂処理して得られた乾燥卵白粉は
生麺類、即席麺類、かき玉、玉子とじおよび茶碗蒸しな
どの料理で使用できる。The dried egg white powder obtained by the ion exchange resin treatment of the present invention can be used in dishes such as raw noodles, instant noodles, oyster balls, egg rolls, and chawan mushi.
かき玉、玉子としおよび茶碗蒸しなどの料理はレトルト
食品として…ｊ記生麺類および即席麺類に添付すること
もできる。Dishes such as oyster balls, fried eggs, and chawan mushi can be served as retort foods...j. They can also be added to raw noodles and instant noodles.
［作用］
前記のように、本発明のイオン交換樹脂処理して得られ
た乾燥卵白粉は低リンおよび低カリウム含量のために、
腎不全患者または腎透析患者のための蛋白質補給用栄養
補助食品または病人食用素材原料もしくは添加物として
好適に使用できる。[Function] As mentioned above, the dried egg white powder obtained by the ion-exchange resin treatment of the present invention has low phosphorus and potassium contents, so
It can be suitably used as a protein supplement for renal failure patients or renal dialysis patients, or as a raw material or additive for food for patients.
イオン交換樹脂として例えば、アンバーライト（Ａｍｂ
ｅｒｌｌｔｅ） Ｉ Ｒ−１２４，アンバーライト１
２０Ｂ、 アンバーライト４０１．デュオライト（Ｄ
ｕ。As an ion exchange resin, for example, Amberlite (Amb
erllte) I R-124, Amberlight 1
20B, Amber Light 401. Duolite (D
u.
１ｉｔｅ） Ｃ−２０，デュオライトＡ−１０２Ｄ、デ
ュオライトＡｌ０−Ｄなどを使用することが好ましい。It is preferable to use C-20, Duolite A-102D, Duolite Al0-D, etc.
本発明の乾燥卵白粉を製造する場合、先ず、生卵白液を
原料とし、これを前記イオン交換樹脂の充填されたカラ
ムに注入して分離精製する。この後、該樹脂を０．５％
ＮａＣ，ｌ’水溶液および水で繰り返し洗浄し、残余の
卵白を完全に樹脂から除去する。このようにして得られ
た溶出液を乾燥して乾燥卵白粉を得る。乾燥は、噴霧乾
燥、凍結乾燥、真空乾燥などの方法で行い、乾燥の程度
は水分含？が１０％以Ｆを目安とする。When producing the dried egg white powder of the present invention, first, raw egg white liquid is used as a raw material, and this is injected into a column filled with the ion exchange resin to separate and purify it. After this, add 0.5% of the resin.
The remaining albumen is completely removed from the resin by repeated washing with NaC,l' aqueous solution and water. The eluate thus obtained is dried to obtain dried egg white powder. Drying is performed using methods such as spray drying, freeze drying, and vacuum drying, and the degree of drying is determined by moisture content. As a guideline, the temperature should be 10% or more.
イオン交換処理する卵白液は通常濃度のものでも、ある
いは濃縮された高濃度のものでも何れも使用できる。従
来の乾燥卵白を水に分散させた高濃度卵白液も使用でき
る。The egg white solution to be subjected to the ion exchange treatment can be either a normal concentration solution or a concentrated high concentration solution. A highly concentrated egg white solution made by dispersing conventional dried egg whites in water can also be used.
本発明の乾燥卵白粉はイオン交換樹脂性以外に、別法と
して、カラム処理法、限外濾過処理法および電気透析法
などによっても得ることができる。In addition to using an ion exchange resin, the dried egg white powder of the present invention can also be obtained by a column treatment method, an ultrafiltration treatment method, an electrodialysis method, or the like.
作業性および製造コストの点からイオン交換樹脂法が好
ましい。The ion exchange resin method is preferred from the viewpoint of workability and manufacturing cost.
本発明のイオン交換樹脂処理して得られた乾燥卵白粉と
、従来の一般的に市販されている乾燥卵白粉の組成をド
記の表１に要約して示す。The compositions of the dried egg white powder obtained by the ion exchange resin treatment of the present invention and the conventional dried egg white powder that is generally commercially available are summarized in Table 1 below.
（以五余白）
表１
慢性腎不全で透析療法を受けている患者を対象とする一
般的な１日の採取量制限を示すと、蛋白質８０ｇ以上、
リン８００ｍｇ以下、カリウム１５００ｍｇ以下、食塩
９ｇ（ナトリウム換算として）以下であると言われてい
る。この制限値を前提にすると、表１に示された組成分
析の結果から明らかなように、本発明の乾燥卵白粉は従
来の卵白粉に比べて、蛋白質の含量が高く、一方、リン
およびカリウムの含量は低い。特に、本発明の卵白粉の
カリウム含量は従来の卵白粉の約１／３５であり、腎不
全患者用として極めて優れた蛋白質補給用補助栄養食品
であることが理解できる。(Five blanks below) Table 1 General daily intake limits for patients undergoing dialysis therapy for chronic renal failure are: 80g or more of protein;
It is said to contain less than 800 mg of phosphorus, less than 1,500 mg of potassium, and less than 9 g of common salt (in terms of sodium). Assuming this limit value, as is clear from the compositional analysis results shown in Table 1, the dried egg white powder of the present invention has a higher protein content than conventional egg white powder, while it has a higher content of phosphorus and potassium. content is low. In particular, the potassium content of the egg white powder of the present invention is about 1/35 of that of conventional egg white powder, and it can be seen that it is an extremely excellent protein supplement for patients with renal failure.
本発明の乾燥卵白粉はそのまま蛋白質補給用補助栄養食
品として摂取することもできるが、様々な料理の素材原
料または添加物として使用することが好ましい。Although the dried egg white powder of the present invention can be taken as it is as a nutritional supplement for protein supplementation, it is preferably used as a raw material or additive for various dishes.
例えば、麺類の製造に使用する場合、原料小麦粉に対し
て最大５ｗｔ％まで添加混合可能である。For example, when used in the production of noodles, up to 5 wt% of the raw flour can be added and mixed.
添加量が５ｗｔ％超になると、卵白粉の保水力のために
ミキシングが困難となり、得られる麺帯も表面がべたつ
き、圧延中に剥離現象が発生したりする。また、食感上
も硬さが強く出過ぎて好ましくない。従って、麺類の製
造の場合、本発明の乾燥卵白粉の好ましい添加量範囲は
、０．５〜２．０ｗｔ％である。この範囲内であれば、
製麺適性もよく、食感にも悪影響かでない。麺類の原料
粉として、小麦粉の他に、他の穀粉類、例えば、澱粉類
、蕎麦粉を単独で、あるいは小麦粉と共に併用すること
ができる。腎不全患者に対するアンケートでは、麺類を
食ルメニューに加えて欲しいという要望が著しく、藺い
ので、本発明の乾燥卵白粉を添加した麺類は極めて好ま
しい。If the amount added exceeds 5 wt%, mixing becomes difficult due to the water-holding power of the egg white powder, the surface of the resulting noodle strips becomes sticky, and a peeling phenomenon occurs during rolling. In addition, it is undesirable in terms of texture as it is too hard. Therefore, in the case of producing noodles, the preferred addition amount range of the dried egg white powder of the present invention is 0.5 to 2.0 wt%. If within this range,
It has good suitability for making noodles and does not have any negative effects on texture. In addition to wheat flour, other grain flours such as starches and buckwheat flour can be used alone or in combination with wheat flour as raw material flour for noodles. In a questionnaire survey of patients with renal failure, there was a strong demand for noodles to be added to the food menu, so the noodles to which the dried egg white powder of the present invention is added are extremely preferable.
このような麺類は生麺類の他、乾燥即席麺類にも加工す
ることができる。例えば、生麺を蒸熱処理することによ
りα化し、次いで油揚げまたは熱風乾燥なとの慣用手段
で乾燥することにより即席麺を製造することができる。Such noodles can be processed into dry instant noodles as well as fresh noodles. For example, instant noodles can be produced by pregelatinizing raw noodles by steaming them, and then drying them by conventional means such as deep-frying or hot-air drying.
腎透析患者を対象とした前記の１日当たりの摂取量制限
値に基づいて実際の商品設計をすると、１食当たり、こ
れら制限値の１７３量という考え方から、蛋白質２０ｇ
１リン２８０ｍｇ以下、ナトリウム１１８０ｍｇ （Ｎ
ａＣＪ！とじて３ｇ）以ド、カリウム５００ｍｇ以ドが
望ましく、特に、リンおよびカリウムに関しては出来る
たけ少なく抑えることが重要となってくる。−例を挙げ
ると、原料小麦粉に対して、本発明の乾燥卵白粉を２ｗ
ｔ％％添加混合添加油揚即席麺は、６０ｇを１食分とす
ると、蛋白質７ｇ１ リン５０ ｍ ｇ ｓ カリウム
５０ｍｇとなる。When designing actual products based on the above-mentioned daily intake limits for renal dialysis patients, 20g of protein per meal would be calculated based on the above-mentioned daily intake limits of 173.
1 Phosphorus 280mg or less, Sodium 1180mg (N
aCJ! It is desirable to use less than 3g of potassium in total, and less than 500mg of potassium.In particular, it is important to keep phosphorus and potassium as low as possible. - To give an example, 2 w of the dried egg white powder of the present invention is added to the raw wheat flour.
One serving of 60g of fried instant noodles with t%% addition and addition is 7g of protein, 50mg of phosphorus, and 50mg of potassium.
従って、不足分の蛋白質は本発明の乾燥卵白粉を例えば
、かき玉、玉Ｆとじなどの玉子をベースとする別の食品
を添付することにより補うことができる。これらの料理
をレトルト化し、即席麺に具として添えることもできる
。レトルト食品は調理済みの料理を耐熱性で酸素不透過
性の袋内に充填密封し：／！ｉ度１１０〜１３０℃で１
０〜６０分間、オートクレーブ内で加圧高温殺菌処理す
ることにより調製できる。Therefore, the lack of protein can be supplemented by adding another egg-based food such as oyster balls and Tama F toji to the dried egg white powder of the present invention. These dishes can also be made into retort pouches and added as an ingredient to instant noodles. Retort food is prepared food that is packed and sealed in a heat-resistant, oxygen-impermeable bag:/! 1 at 110-130℃
It can be prepared by pressurizing and high temperature sterilization in an autoclave for 0 to 60 minutes.
例えば、本発明の乾燥卵白粉ｌｅｇを「かき玉」として
調味液と共にレトルトパウチに密封し、レトルト化する
と、このレトルト食品の成分は、蛋白質１７ｇ、 リン
３０ ｍ ｇ １ カリウム６０ｍｇとなり、更に、ス
ープとしてリン１５ｍｇｘ カリウム４５ｍｇが加わる
。For example, when the dried egg white powder leg of the present invention is sealed in a retort pouch together with a seasoning liquid as a "kakidama" and retorted, the components of this retort food are 17 g of protein, 30 mg of phosphorus, 60 mg of potassium, and soup. As a result, 15 mg of phosphorus x 45 mg of potassium are added.
従って、前記即席麺、具およびスープからなる１食分全
体の合計成分は、蛋白質２４ｇ、’）ン９５ｍｇ、カリ
ウム１５５ｍｇとなり所♀の商品設計に適するものとな
る。Therefore, the total ingredients for one serving consisting of the instant noodles, ingredients, and soup are 24 g of protein, 95 mg of noodle, and 155 mg of potassium, which is suitable for the product design.
本発明の乾燥卵白粉に代えて、従来の乾燥卵白粉を使用
した場合、同じ使用量ではカリウムの値が高くなり過ぎ
てしまい好ましくない。従って、従来の乾燥卵白粉を使
用する場合、本発明に比べて使用量を相当低くしなけれ
ばならない。その結果、玉子らしい味または風味を打す
る料理を調製するのが困難になる。本発明の乾燥卵白粉
はリンおよびカリウムの値が著しく低いので上部な量を
使用することができ、玉子の味および風味を上部に仔す
る料理を調製することができる。If conventional dried egg white powder is used in place of the dried egg white powder of the present invention, the potassium value will become too high if the same amount is used, which is not preferable. Therefore, when using conventional dried egg white powder, the amount used must be considerably lower than that of the present invention. As a result, it becomes difficult to prepare dishes that have an egg-like taste or flavor. The dried egg white powder of the present invention has extremely low phosphorus and potassium values, so that it can be used in higher amounts to prepare dishes that enhance the taste and flavor of eggs.
本発明の乾燥卵白粉は卵白が一般的に使用される料理で
あれば全てについて使用できるし、卵白が使用されない
料理であっても、蛋白質補給用の補助栄養食品として、
または“隠し味”として使用することもでき、腎不全患
者用に限らず、低ミネラル含量が必要な様々な病人食用
として広く応用できるものである。The dried egg white powder of the present invention can be used in all dishes where egg whites are commonly used, and even in dishes where egg whites are not used, it can be used as a nutritional supplement for protein supplementation.
Alternatively, it can be used as a "secret ingredient" and can be widely applied not only to patients with renal failure, but also to various patients who require low mineral content.
［実施例コ 以Ｆ１実施例により本発明を例証する。[Example code] The invention will now be illustrated by Example F1.
Ｋ息帆上
アンバーライトＩＲ−１２４を用いたイオノ交換樹脂法
により得られた乾燥卵白粉を、原料小麦粉に対してｔ、
ｓｗｔ％添加し、常法により製麺した後、蒸気温度１０
０℃、蒸時間２分間でα化し、次いで揚げ温度１４０℃
、１分５０秒で油揚げ処理を行い、所望の油揚げ麺を得
た。Dried egg white powder obtained by the ion exchange resin method using Amberlite IR-124 was added to the raw wheat flour by t,
After adding swt% and making noodles by the usual method, the steam temperature was 10.
Pregelatinize at 0℃ for 2 minutes of steaming time, then fry at 140℃
The fried noodles were fried for 1 minute and 50 seconds to obtain desired fried noodles.
また、別添の具として、前記乾燥卵白粉１５゜３ｇをか
き玉として調味液と共にレトルトパウチに密封後、加熱
処理してレトルト食品とした。更に、別にスープを調製
した。In addition, as an additional ingredient, 15.3 g of the dried egg white powder was made into oyster balls, sealed in a retort pouch together with a seasoning liquid, and heat-treated to produce a retort food. Furthermore, a soup was prepared separately.
比上漕１−
本発明の乾燥卵白粉の代わりに、一般市販の乾燥卵白粉
を使用し、実施例１と同様に麺、具およびスープを調製
した。Hijoko 1 - Noodles, ingredients, and soup were prepared in the same manner as in Example 1, using commercially available dried egg white powder instead of the dried egg white powder of the present invention.
腎透析患者１０名に実施例および比較例で得られた各即
席麺を試食させたところ、何れも味の点では大差なかっ
た。When 10 renal dialysis patients tasted the instant noodles obtained in the Examples and Comparative Examples, there was no significant difference in taste between them.
前記実施例および比較例で得られた各即席麺と一般市販
の即席麺の成分を、下記の表２に比較して示す。The components of the instant noodles obtained in the Examples and Comparative Examples and the commercially available instant noodles are shown in Table 2 below.
（以上余白）
表２
表２に示された結果から明らかなように、本発明の乾燥
卵白粉を使用した即席麺はリンおよびカリウム含量が低
い。特に、従来の乾燥卵白粉を使用した比較例の即席麺
に比べて、カリウム含量は半分以下である。一方、市販
の即席麺は本発明の即席麺に比べて、塩分は約２．７倍
、リンは約１゜８倍、カリウムは２．７倍の値となる。(Margin above) Table 2 As is clear from the results shown in Table 2, the instant noodles using the dried egg white powder of the present invention have low phosphorus and potassium contents. In particular, the potassium content is less than half that of the comparative instant noodles using conventional dried egg white powder. On the other hand, commercially available instant noodles have about 2.7 times more salt, about 1.8 times more phosphorus, and 2.7 times more potassium than the instant noodles of the present invention.
実１１何２−
本発明の乾燥卵白粉を４．０ｇ使用し、茶碗蒸しを調製
した。これをレトルトパウチに充填密封後、加熱処理し
てレトルト食品とした。Fruit No. 11 No. 2 - Chawanmushi was prepared using 4.0 g of the dried egg white powder of the present invention. This was filled into a retort pouch and sealed, followed by heat treatment to produce a retort food.
匿佼阻λ
本発明の乾燥卵白粉の代わりに、一般市販の乾燥卵白粉
を使用し、実施例２と同様にして茶碗蒸しのレトルト食
品を調製した。A retort food containing chawan mushi was prepared in the same manner as in Example 2 using a commercially available dried egg white powder instead of the dried egg white powder of the present invention.
前記実施例２および比較例２で得られた茶碗蒸しの成分
を分析した。結果をド記の表３に要約して示す。The components of the chawanmushi obtained in Example 2 and Comparative Example 2 were analyzed. The results are summarized in Table 3 below.
表３
表３に示された結果から、本発明のイオン交換処理した
卵白粉を使用した茶碗蒸しは、比較例の一般卵白粉を使
用した茶碗蒸しに比べて、カリウム含量が低く、慢性腎
不全患者に適した食品であることが理解できる。Table 3 From the results shown in Table 3, the chawan mushi made using the ion-exchanged egg white powder of the present invention has a lower potassium content than the comparative chawan mushi made using the general egg white powder, and is suitable for patients with chronic renal failure. I can understand that it is a suitable food.
［発明の効果コ
以上説明したように、本発明の乾燥卵白粉は腎不全患者
または腎透析患者のための低ミネラル含量補助栄養食品
として最適である。[Effects of the Invention] As explained above, the dried egg white powder of the present invention is most suitable as a low mineral content supplement for renal failure patients or renal dialysis patients.
また、腎不全患者または腎透析患者用の病人食を調製す
る際に、素材原料として、あるいは、添加物として広範
に使用することができ、いままで限られたメニューの料
理しか食べられなかった腎疾患患者に多彩なメニューの
料理を提供できるようになった。In addition, it can be widely used as a raw material or as an additive when preparing patient food for patients with renal failure or renal dialysis. It is now possible to provide a wide variety of dishes to patients with illnesses.
Claims (6)
なることを特徴とする補助栄養食品。(1) A nutritional supplement characterized by comprising dried egg white powder obtained by treatment with an ion exchange resin.
樹脂処理して得られた乾燥卵白粉を添加したことを特徴
とする生麺類。(2) Raw noodles characterized by adding dried egg white powder obtained by treating wheat flour and/or other grains with an ion exchange resin.
樹脂処理して得られた乾燥卵白粉を添加したことを特徴
とする即席麺類。(3) Instant noodles characterized by adding dried egg white powder obtained by treating wheat flour and/or other grains with an ion exchange resin.
し料理において、玉子の全部または一部の代わりとして
、イオン交換樹脂処理して得られた乾燥卵白粉を使用し
たことを特徴とするかき玉、玉子とじまたは茶碗蒸し料
理。(4) A kakidama characterized by using dried egg white powder obtained by treating with an ion exchange resin as a substitute for all or part of the egg in kakidama, egg-based dishes, or chawanmushi dishes that mainly consist of eggs; Tamago toji or Chawanmushi dishes.
し料理において、玉子の全部または一部の代わりとして
、イオン交換樹脂処理して得られた乾燥卵白粉を使用し
、該料理を耐熱性で酸素不透過性の包装内に密封し、高
圧加熱滅菌処理を施したレトルト食品。(5) Dried egg white powder obtained by ion exchange resin treatment is used as a substitute for all or part of the egg in egg-based oyster balls, egg-based dishes, or chawanmushi dishes that are heat-resistant and oxygen-resistant. Retort food sealed in an impermeable package and subjected to high-pressure heat sterilization.
として添付される請求項８のレトルト食品。(6) The retort food according to claim 8, which is attached as an ingredient to the raw noodles according to claim 3 or the instant noodles according to claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332282A JPH04197158A (en) | 1990-11-29 | 1990-11-29 | Auxiliary nourishing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332282A JPH04197158A (en) | 1990-11-29 | 1990-11-29 | Auxiliary nourishing food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04197158A true JPH04197158A (en) | 1992-07-16 |
Family
ID=18253212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2332282A Pending JPH04197158A (en) | 1990-11-29 | 1990-11-29 | Auxiliary nourishing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04197158A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303285A (en) * | 2018-10-19 | 2019-02-05 | 东北农业大学 | A kind of low-phosphorous liquid egg product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5049452A (en) * | 1973-09-10 | 1975-05-02 | ||
| JPS6394935A (en) * | 1986-10-09 | 1988-04-26 | Eisai Co Ltd | Glair solution and dried material of said glair solution |
| JPH0398554A (en) * | 1989-09-12 | 1991-04-24 | Terumo Corp | Processed egg white and production thereof |
-
1990
- 1990-11-29 JP JP2332282A patent/JPH04197158A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5049452A (en) * | 1973-09-10 | 1975-05-02 | ||
| JPS6394935A (en) * | 1986-10-09 | 1988-04-26 | Eisai Co Ltd | Glair solution and dried material of said glair solution |
| JPH0398554A (en) * | 1989-09-12 | 1991-04-24 | Terumo Corp | Processed egg white and production thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303285A (en) * | 2018-10-19 | 2019-02-05 | 东北农业大学 | A kind of low-phosphorous liquid egg product and preparation method thereof |
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