JPH07163315A - De-fatted vinegar-egg powder and its production - Google Patents
De-fatted vinegar-egg powder and its productionInfo
- Publication number
- JPH07163315A JPH07163315A JP5307550A JP30755093A JPH07163315A JP H07163315 A JPH07163315 A JP H07163315A JP 5307550 A JP5307550 A JP 5307550A JP 30755093 A JP30755093 A JP 30755093A JP H07163315 A JPH07163315 A JP H07163315A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- defatted
- egg powder
- vinegar
- calcium
- 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.)
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Links
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、脱脂酢卵粉末およびそ
の製造方法に関する。より詳細には、カルシウムの吸収
性、生体利用性に優れ、脂質、コレステロールの含量が
少ない新規な酢卵粉末およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to defatted vinegar egg powder and a method for producing the same. More specifically, the present invention relates to a novel vinegar egg powder having excellent calcium absorbability and bioavailability and low lipid and cholesterol contents, and a method for producing the same.
【０００２】[0002]
【従来の技術】最近の栄養調査で示されているように国
民の栄養摂取の中で、カルシウムの摂取量は日常的に不
足している。しかし、食生活になじみやすく、且つ、カ
ルシウムの吸収性に優れた食品は少ない。そのため、安
価なカルシウムの栄養機能性に優れた食品素材の開発が
望まれている。2. Description of the Related Art As shown in recent nutritional surveys, the intake of calcium is deficient in the daily nutrition intake of the people. However, there are few foods that are easily adapted to eating habits and have excellent calcium absorption. Therefore, it is desired to develop an inexpensive food material excellent in nutritional functionality of calcium.
【０００３】一方、鶏卵の生産は年々増加しているが、
鶏卵やその加工品の消費量は増えてはいない。地域養鶏
業の一層の振興を図るためには鶏卵を素材とする新規の
高付加価値加工製品の開発が強く望まれている。従来、
鶏卵業では卵殻は廃棄物として処理されている。このよ
うな未利用な卵殻を付加価値のある食品カルシウム資源
として活用することは重要である。On the other hand, although the production of chicken eggs is increasing year by year,
The consumption of chicken eggs and their processed products has not increased. In order to further promote the local poultry industry, the development of new high value-added processed products made from chicken eggs is strongly desired. Conventionally,
In the egg industry, eggshells are treated as waste. It is important to utilize such an unused egg shell as a food calcium resource with added value.
【０００４】卵殻を利用した食品としては、酢卵が知ら
れている。酢卵は、食酢に例えば鶏卵を卵殻ごと浸漬
し、卵殻を溶解させ、卵殻膜を除去した後に、卵白と卵
黄とをそのまま卵殻を溶解した食酢中に攪拌、混合して
得られる。酢卵は、糖尿病、胃弱、肝臓炎、膵臓炎に薬
効があるとされ、民間薬として用いられている。A vinegared egg is known as a food using egg shells. The vinegared egg is obtained by, for example, immersing chicken eggs together with eggshell in vinegar, dissolving the eggshell, removing the eggshell membrane, and then stirring and mixing egg white and egg yolk in vinegar in which eggshell is dissolved. Egg vinegar is said to have a medicinal effect on diabetes, gastric weakness, liver inflammation and pancreatitis, and is used as a folk medicine.
【０００５】[0005]
【発明が解決しようとする課題】上記従来の酢卵溶液
は、酢酸独特の酸味、渋味、刺激臭が強く日常利用され
るような食品ではない。また、卵白および卵黄をそのま
ま含んでいるので、脂質、コレステロールの含量が大き
く、日常的に摂取することは好ましくない。そこで本発
明の目的は、上記従来のものと異なる、食品素材として
加工食品に応用可能な脂質、コレステロールの含量が少
なく、且つ、脂質の酸化物による栄養障害を排除したカ
ルシウムの吸収性に優れた新規な酢卵粉末およびその製
造方法を提供することにある。The above-mentioned conventional vinegar-egg solution is not a food which has a strong sourness, astringency and pungent odor peculiar to acetic acid and which is used daily. Moreover, since it contains egg white and egg yolk as it is, it contains a large amount of lipids and cholesterol, and it is not preferable to ingest it on a daily basis. Therefore, the object of the present invention is different from the above-mentioned conventional ones, which is applicable to processed foods as a food material, has a low content of cholesterol, and has excellent absorbability of calcium excluding nutritional disorders due to lipid oxides. It is to provide a novel vinegared egg powder and a method for producing the same.
【０００６】[0006]
【課題を解決するための手段】本発明に従うと、５重量
％以上のカルシウムを含み、総脂質含量が５重量％未満
且つコレステロール含量が１重量％未満であることを特
徴とする脱脂酢卵粉末が提供される。According to the present invention, defatted vinegared egg powder containing 5% by weight or more of calcium, having a total lipid content of less than 5% by weight and a cholesterol content of less than 1% by weight. Will be provided.
【０００７】また、本発明においては、食用有機酸中に
鳥類の生卵を卵殻ごと浸漬し、卵殻が溶解した後、卵殻
膜を除去し、攪拌、混合して乾燥後、有機溶媒を使用し
て脱脂して乾燥することを特徴とする脱脂酢卵粉末の製
造方法が提供される。In the present invention, the raw eggs of birds are soaked together with the eggshell in an edible organic acid. After the eggshell is dissolved, the eggshell membrane is removed, stirred, mixed and dried, and then an organic solvent is used. A method for producing a defatted vinegared egg powder is provided, which comprises defatting and then drying.
【０００８】[0008]
【作用】本発明の脱脂酢卵粉末は、カルシウムの含量お
よび吸収性、生体利用性が高く、脂質およびコレステロ
ール含量が低いところにその主要な特徴がある。本発明
の脱脂酢卵粉末は、単にカルシウムの栄養機能性に優れ
ているだけではなく、脂質の酸化、変敗、コレステロー
ルの過摂取の心配がない。The defatted vinegared egg powder of the present invention is characterized mainly in that it has high calcium content and absorbability, high bioavailability, and low lipid and cholesterol contents. The defatted vinegared egg powder of the present invention is not only excellent in the nutritional functionality of calcium, but also free from the fear of lipid oxidation, spoilage, and excessive cholesterol intake.
【０００９】一方、本発明では、上記本発明の脱脂酢卵
粉末の製造方法も提供される。本発明の方法では、従来
の酢卵の製造工程に加えて脱脂工程を含むところにその
主要な特徴がある。本発明の方法では、浸漬することで
卵殻を溶解する食用有機酸なら任意のものが使用可能で
あるが、一般的には米酢を使用する。また、脱脂に使用
する有機溶媒は、食品加工に使用可能であるならば任意
のものが使用できるが、通常はヘキサンを使用する。On the other hand, the present invention also provides a method for producing the defatted vinegared egg powder according to the present invention. The main feature of the method of the present invention is that it includes a degreasing step in addition to the conventional vinegar egg production step. In the method of the present invention, any edible organic acid can be used as long as it dissolves the eggshell by immersion, but rice vinegar is generally used. As the organic solvent used for degreasing, any solvent can be used as long as it can be used for food processing, but hexane is usually used.
【００１０】以下、本発明を実施例によりさらに詳しく
説明するが、以下の開示は本発明の単なる実施例に過ぎ
ず、本発明の技術的範囲をなんら制限するものではな
い。Hereinafter, the present invention will be described in more detail by way of examples, but the following disclosure is merely examples of the present invention and does not limit the technical scope of the present invention.
【００１１】[0011]
【実施例】本発明の方法により、本発明の脱脂酢卵粉末
を製造した。鶏卵を鶏卵１個当たり 200mlの米酢に浸漬
して10日間暗所に放置し、卵殻が充分溶解したのを確認
して、未溶解の卵殻膜を除去した後、卵白および卵黄を
卵殻を溶解した米酢とともに撹拌、混合して凍結乾燥し
た。（乾燥は、凍結乾燥以外に、噴霧乾燥、温風乾燥の
いずれでもよい。）この粉末にヘキサンを加えて脂質の
除去操作を３回行なった後、乾燥させて本発明の脱脂酢
卵粉末を得た。得られた本発明の脱脂酢卵粉末は、淡黄
色で、食品素材に適した粉末である。表１および表２に
上記本発明の方法で製造した本発明の脱脂酢卵粉末の栄
養成分の含量を示す。EXAMPLE The defatted vinegared egg powder of the present invention was produced by the method of the present invention. Eggs are soaked in 200 ml of rice vinegar per egg and left in the dark for 10 days. After confirming that the eggshell is fully dissolved, the undissolved eggshell membrane is removed and then the egg white and egg yolk are dissolved. The rice vinegar was stirred, mixed and freeze-dried. (Drying may be spray drying or warm air drying other than freeze drying.) Hexane is added to this powder to remove lipids three times, and then dried to obtain the defatted vinegared egg powder of the present invention. Obtained. The defatted vinegared egg powder of the present invention obtained is pale yellow and is a powder suitable for food materials. Tables 1 and 2 show the content of the nutritional components of the defatted vinegared egg powder of the present invention produced by the method of the present invention.
【００１２】[0012]
【表１】 [Table 1]
【００１３】[0013]
【表２】 [Table 2]
【００１４】表１および表２からわかるよう、本発明の
方法で製造された本発明の脱脂酢卵粉末のカルシウムの
含量は、 9.5％以上であり、乾物あたりで比較すると原
料の鶏卵の45倍以上も高く、しかもこのカルシウムの含
量はチーズの８倍以上も高い。また、総脂質含量は、乾
物当たりで 1.6％以下、鶏卵に比べて28分の１以下、従
来の酢卵に比べても13分の１以下である。コレステロー
ル含量は乾物当たりで0.14％以下、この含量は鶏卵及び
従来の酢卵に比べてもそれぞれ12分の１以下である。As can be seen from Tables 1 and 2, the defatted vinegared egg powder of the present invention produced by the method of the present invention has a calcium content of 9.5% or more, which is 45 times higher than that of the raw chicken egg when compared on a dry matter basis. Above all, the calcium content is more than 8 times higher than that of cheese. In addition, the total lipid content is 1.6% or less per dry matter, 1/28 or less compared to chicken eggs, and 1/3 or less compared to conventional vinegared eggs. Cholesterol content is less than 0.14% on a dry matter basis, and this content is less than one-twelfth that of chicken eggs and conventional vinegared eggs.
【００１５】実験１ 上記本発明の方法で製造された本発明の脱脂酢卵粉末の
カルシウムの吸収率の測定を行った。ＳＤ系３週齢雄ウ
ィスターラットに、カルシウム源として飼料にカルシウ
ム 0.6％に相当する本発明の脱脂酢卵粉末を与えた群、
同様にカルシウム 0.6％の炭酸カルシウム、カルシウム
0.6％の酢酸カルシウムを与えた群を14日間飼育して、
10日〜14日目に糞と尿を採取してそのカルシウムの出納
から吸収率を測定した。飼料の蛋白質源としては全卵蛋
白質（20％）を配合した。結果を表３に示す。本発明の
脱脂酢卵粉末のカルシウムの吸収率は表３に示したよう
に、酢酸カルシウムに比べて優れている。Experiment 1 The calcium absorption rate of the defatted vinegared egg powder of the present invention produced by the method of the present invention was measured. A group of 3-week-old SD Wistar rats fed with the defatted vinegar egg powder of the present invention corresponding to 0.6% of calcium in the feed as a calcium source,
Similarly calcium 0.6% calcium carbonate, calcium
The group given 0.6% calcium acetate was bred for 14 days,
Feces and urine were collected on the 10th to 14th days, and the absorption rate was measured from the balance of calcium. Whole egg protein (20%) was added as the protein source of the feed. The results are shown in Table 3. The calcium absorption rate of the defatted vinegared egg powder of the present invention is superior to that of calcium acetate as shown in Table 3.
【００１６】[0016]
【表３】 平均±標準偏差（異符号の平均値間には有意差あり、ｐ
＜0.05）[Table 3] Mean ± standard deviation (there is a significant difference between the mean values of different signs, p
<0.05)
【００１７】実験２ 上記本発明の方法で製造された本発明の脱脂酢卵粉末の
カルシウムの吸収率の測定を別の方法で行った。ＳＤ系
週齢雄ウィスターラットに、カルシウム源として飼料に
カルシウム 0.3％に相当する本発明の脱脂酢卵粉末と蛋
白質源として分離大豆蛋白質 (20％) を与えた群を、同
様にカルシウム 0.3％の炭酸カルシウムと蛋白質源とし
て分離大豆蛋白質 (20％) 与えた群、カルシウム 0.3％
の酢酸カルシウムと蛋白質源として脱脂鶏卵蛋白質 (20
％) を与えた群を12時間のミールフィーディングを14日
間行ない、11日〜14日目に糞と尿を採取してそのカルシ
ウムの出納から吸収率を測定した。カルシウムの吸収性
は表４に示したように、炭酸カルシウム、酢酸カルシウ
ムに比べて優れている。Experiment 2 The calcium absorption rate of the defatted vinegared egg powder of the present invention produced by the method of the present invention was measured by another method. A group of SD-week-old male Wistar rats fed with the defatted vinegared egg powder of the present invention corresponding to calcium 0.3% in the feed as the calcium source and the isolated soybean protein (20%) as the protein source was similarly treated with 0.3% calcium. Calcium carbonate and soy protein isolated as protein source (20%) fed group, calcium 0.3%
Calcium Acetate and Defatted Chicken Egg Protein as a Protein Source (20
%) Was carried out for 12 hours for 14 days, and feces and urine were collected on days 11 to 14 to measure the absorption rate from the calcium balance. As shown in Table 4, calcium absorbability is superior to that of calcium carbonate and calcium acetate.
【００１８】[0018]
【表４】 平均±標準偏差（異符号の平均値間には有意差あり、ｐ
＜0.05）[Table 4] Mean ± standard deviation (there is a significant difference between the mean values of different signs, p
<0.05)
【００１９】実験３ 上記本発明の方法で製造された本発明の脱脂酢卵粉末の
カルシウムの生体利用性の測定を行った。実験２に引続
き４時間のミールフィーディングを７日間行ない、18日
目に飼料に５μCiの45Caを添加して全ての45Caを採取さ
せ、22日目に屠殺して大腿骨を採取してその放射能を測
定した。大腿骨に取り込まれた放射能の投与した放射能
の割合からカルシウムの生体利用性を算出した。測定し
た。カルシウムの生体利用性は表５に示したように、酢
酸カルシウムに比べて優れている。Experiment 3 The bioavailability of calcium in the defatted vinegared egg powder of the present invention produced by the method of the present invention was measured. Continuing from Experiment 2, 4 hours of meal feeding was carried out for 7 days, 5 μCi of 45 Ca was added to the feed on day 18 to collect all 45 Ca, and on day 22, sacrifice was performed and femurs were collected. The radioactivity was measured. The bioavailability of calcium was calculated from the ratio of the administered radioactivity of the radioactivity incorporated in the femur. It was measured. The bioavailability of calcium is superior to that of calcium acetate, as shown in Table 5.
【００２０】[0020]
【表５】 投与された放射能に対する大腿骨に取り込まれた放射能
の割合。 平均±標準偏差（異符号の平均値間には有意差あり、ｐ
＜0.05）[Table 5] The ratio of radioactivity taken up by the femur to the administered radioactivity. Mean ± standard deviation (there is a significant difference between the mean values of different signs, p
<0.05)
【００２１】以上説明したように、本発明の脱脂酢卵粉
末は、コレステロールおよび脂質の含量が低く、脂質の
酸化、変敗および血漿コレステロール濃度の上昇を懸念
する必要がない。また、従来の卵巣摘出骨組鬆症モデル
ラットではなく、正常ラットを使用したカルシウムの吸
収、生体利用性の実験の結果、表３〜５に示したように
優れた吸収率、生体利用性を有することが判明した。本
発明の脱脂酢卵粉末は、食品へ広く応用可能な素材であ
る。As described above, the defatted vinegared egg powder of the present invention has a low content of cholesterol and lipid, and there is no need to worry about lipid oxidation, spoilage and increase in plasma cholesterol concentration. Further, as a result of an experiment of calcium absorption and bioavailability using normal rats, not conventional ovariectomized osteoporosis model rats, as shown in Tables 3 to 5, they have excellent absorption rate and bioavailability. It has been found. The defatted vinegared egg powder of the present invention is a material widely applicable to foods.
【００２２】[0022]
【発明の効果】本発明に従うと、コレステロールおよび
脂質の含量が少なく、カルシウムの吸収、生体利用性が
高い新規な脱脂酢卵粉末およびその製造方法が提供され
る。本発明の脱脂酢卵粉末は、食生活になじみやすく、
カルシウムの摂取に有効であり、しかも安価な食品素材
である。また、鶏卵を材料としており、鶏卵生産者の収
入の安定、地域養鶏業の一層の振興にも役立つ。According to the present invention, a novel defatted vinegar egg powder having a low cholesterol and lipid content, high calcium absorption and high bioavailability, and a method for producing the same are provided. The defatted vinegar egg powder of the present invention is easily adapted to the diet,
It is an inexpensive food material that is effective for calcium intake. In addition, chicken eggs are used as a material, which helps stabilize the income of egg producers and further promotes the local poultry industry.
Claims (6)
質含量が５重量％未満且つコレステロール含量が１重量
％未満であることを特徴とする脱脂酢卵粉末。1. A defatted vinegared egg powder containing 5% by weight or more of calcium, having a total lipid content of less than 5% by weight and a cholesterol content of less than 1% by weight.
て、カルシウム含量が、9.5重量％以上であることを特
徴とする脱脂酢卵粉末。2. The defatted vinegared egg powder according to claim 1, wherein the calcium content is 9.5% by weight or more.
において、総脂質含量が 1.6重量％未満であることを特
徴とする脱脂酢卵粉末。3. The defatted vinegared egg powder according to claim 1 or 2, wherein the total lipid content is less than 1.6% by weight.
脂酢卵粉末において、コレステロール含量が0.14重量％
未満であることを特徴とする脱脂酢卵粉末。4. The defatted vinegar egg powder according to claim 1, wherein the cholesterol content is 0.14% by weight.
The defatted vinegar egg powder is characterized by being less than.
漬し、卵殻が溶解した後、卵殻膜を除去し、攪拌、混合
して乾燥後、有機溶媒を使用して脱脂して乾燥すること
を特徴とする脱脂酢卵粉末の製造方法。5. A raw egg of a bird is immersed in an edible organic acid together with the eggshell, and after the eggshell is dissolved, the eggshell membrane is removed, stirred, mixed and dried, and then defatted and dried using an organic solvent. A method for producing a defatted vinegared egg powder, comprising:
溶解した後、卵殻膜を除去し、攪拌、混合して乾燥後、
ヘキサンを使用して脱脂して乾燥することを特徴とする
脱脂酢卵粉末の製造方法。6. An egg shell is soaked in rice vinegar together with the eggshell, and after the eggshell is dissolved, the eggshell membrane is removed, stirred, mixed and dried,
A method for producing a defatted vinegared egg powder, which comprises degreasing using hexane and drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5307550A JP2707511B2 (en) | 1993-11-12 | 1993-11-12 | Skim vinegar egg powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5307550A JP2707511B2 (en) | 1993-11-12 | 1993-11-12 | Skim vinegar egg powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07163315A true JPH07163315A (en) | 1995-06-27 |
| JP2707511B2 JP2707511B2 (en) | 1998-01-28 |
Family
ID=17970446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5307550A Expired - Lifetime JP2707511B2 (en) | 1993-11-12 | 1993-11-12 | Skim vinegar egg powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2707511B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6358554B1 (en) | 1998-09-25 | 2002-03-19 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5470469A (en) * | 1977-11-16 | 1979-06-06 | Asahi Chemical Ind | Decholesteroled and detatted egg powder and preparation thereof |
| JPS61234758A (en) * | 1985-04-12 | 1986-10-20 | Nakano Vinegar Co Ltd | Food containing vinegared egg |
-
1993
- 1993-11-12 JP JP5307550A patent/JP2707511B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5470469A (en) * | 1977-11-16 | 1979-06-06 | Asahi Chemical Ind | Decholesteroled and detatted egg powder and preparation thereof |
| JPS61234758A (en) * | 1985-04-12 | 1986-10-20 | Nakano Vinegar Co Ltd | Food containing vinegared egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6358554B1 (en) | 1998-09-25 | 2002-03-19 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2707511B2 (en) | 1998-01-28 |
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