JPH08214834A - Vinegared egglike mixed food - Google Patents

Abstract

PURPOSE: To obtain a vinegared egglike mixed food capable of removing a peculiar malodor possessed by a vinegared egg and a feeling of residual smell thereof after drinking or eating and readily ingesting by adding a food, compatible with vinegar and having high nutritive value thereto. CONSTITUTION: This vinegared egglike food is obtained by mixing dried Lentinus edodes Sing., roasted soybeans, a dried sea tangle, Isodon japonicus Hara, a roasted sesame, roasted rice bran and a persimmon leaf in a vinegared egg.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vinegar-egg mixed food product.

[0002]

2. Description of the Related Art Egg vinegar has been traditionally handed down as the king of folk medicine, and its manufacturing method is to soak the egg in vinegar, dissolve the egg shell in vinegar, and then remove only the egg membrane. A method is being taken to stir and drink little by little. Further, there are several other cases such as "Production method of vinegared egg" of JP-A-58-47468 and "Vinegar egg syrup" of JP-A-60-22467, but the gist is different from the present invention.

[0003]

The vinegared egg has been known to have an effect on improving blood pressure, diabetes and liver function, and has been widely used as a folk medicine. , A unique odor of egg's original proteinaceous and fatty substances intermingled, and it is weighed when drinking, and even after drinking, those unique odors spread to the mouth and have a residual odor, I felt resistance. Therefore, the present inventor aims to provide a vinegar-like mixed food that can be easily ingested without resistance by removing the unique odor of these vinegared egg foods and adding a highly nutritious food that is compatible with vinegar. There is.

[0004]

[Means for Solving the Problems] In order to achieve the above-mentioned object, vinegared egg foods are dried as a nutritious food that is compatible with vinegar. All foods were added as foods and it tried. As a result, the dried sesame seeds were also found to have an odor eliminating effect, and the inventors obtained new knowledge by newly using the dried rice bran and the persimmon leaves, and solved the problem.

[0005]

[Function] Vinegar contains abundant organic acids such as citric acid and acetic acid, which have beneficial effects on the body, and brewed vinegar also contains various amino acids. On the other hand, eggs are rich in high-quality proteins and vitamins, and when the shell calcium is also dissolved in vinegar, it becomes "calcium acetate",
It has the feature of being easily absorbed and used in the body.

[0006] Shiitake mushrooms contain proteins, fats, carbohydrates, minerals, vitamins and the like, and it has been revealed that spores in particular have a function of producing an extremely powerful antiviral substance. Therefore, it is said that shiitake mushroom spores work effectively for diseases caused by viruses such as influenza and cancer. In addition, many enzymes as shown in Table 1 can be obtained by decomposing shiitake mushrooms.

[Table 1]

[0007] These enzymes and fungi parasitic on shiitake mushrooms are intricately entangled with each other, and roughly divided into three medicinal effects. First, there are amino acids that remove cholesterol and lower blood pressure, and second, the presence of an antibody substance (interferon) that interferes with cell division of the virus is recognized, and it has great efficacy against colds, leukemia, cancer, etc. There are other sources of vitamin B ¹² and vitamin D ₂ that are not included in other foods, and I would like to add one more thing:
The active ingredient of shiitake mushrooms endure high heat, and vitamin Bs are normally destroyed when heat is applied. However, by adding shiitake mushrooms, there is a unique property that remains without being destroyed. . In this way, shiitake mushrooms have the wonderful function of confirming the presence of active ingredients and stabilizing the nutrients of other foods. There are clinical reports that Shiitake Injury was effective against AIDS. When a substance called LEM extracted from the Shiitake mushroom strain was given to patients infected with the AIDS virus and AIDS patients who had already contracted the disease, helper T cells in the blood increased. Helper T cells are white blood cells that play a central role in immune function. This is destroyed by HIV (human immunodeficiency virus), and AIDS develops when the immune function is abnormally lowered.
It has been reported that LEM of the shiitake mushroom has an inhibitory effect on hepatitis B and herpes. Both are diseases caused by viruses, and LEM has an antiviral effect and enhances immune function. Of course, in the form of medicine like LEM and shiitake itself,
It cannot be discussed on the same day due to the difference in the concentration of active ingredients.

[0008] A research group of Kyoto Prefectural University has found out that natural carotenoids contained in seaweed and the like have a strong carcinogenic inhibitory action, and announced at the Japanese Cancer Society. The effects were confirmed as alpha carotene, fucoxanthin,
There are three types of natural carotenoids, peridiline. With regard to seaweed, fucoxanthin is contained and experimental studies have been conducted using mice, and its effects have been confirmed. The seaweed used in this example was Konbu. The food ingredients are shown in Table 2.

[Table 2]

Soybean is called field meat, and is a nutritious food even when it comes to sesame. Table 3 shows the food ingredients in 100 g contained in soybean (kinako) sesame. Soybean (kinako) sesame is an excellent food product.

[Table 3]

Enmeisou has been studied as a medicinal herb with strong anti-cancer activity at the University of Tokyo, Kyoto University, and University of Tokushima for more than 20 years. At the Institute of Scientific Research, Kyoto University, the anti-cancer component was investigated from the standpoint of organic chemistry. , The anti-cancer component of "Enmain" and "Onidonin" was found. In China, it has already been taken as an anti-cancer drug. In addition to being effective against gastric cancer, liver cancer, and breast cancer, it is particularly effective against cancers with dehydration and has no side effects.

Although various nutrients are conceivable for rice bran and persimmon leaves, in the present invention, as a method for removing the peculiar odor generated from vinegar and eggs, in a long-term research process, trial and error was conducted. I found the result. The use of sesame seeds, rice bran and persimmon leaves has the action of removing the odor peculiar to vinegared eggs.

[0012]

EXAMPLES The present invention will be specifically described with reference to examples. First, 180 ml of brewed vinegar (made by Akae vinegar Honpo) by the conventional method
(Acidity 9%) Make vinegar egg liquid with one sexual egg. In the process, the original egg is put in vinegar and left to soak for about 1 week, the eggshell is peeled from the egg membrane, and the shell is dissolved in vinegar. Since the egg membrane, egg white, egg yolk, karaza and scutellum remain in the vinegar, only the egg membrane is removed and the mixture is stirred with a mixer or the like to obtain the vinegar egg liquid.

The vinegar-egg liquid obtained above has a unique odor, and when it is drunk, the unpleasant residual odor like rot of vinegar and eggs spreads over the entire mouth. Powdered sesame seeds 6 as odor remover
g, 6 g of rice bran cooked on a simmering fire, and 2 g of dried persimmon leaves are powdered, mixed with the vinegar egg solution and mixed, and left to stand overnight in a dark room.

Since the odor has been removed from the liquid obtained above, about 6 g of donko (naturally dried product), which is clogged with spores of shiitake mushrooms, is powdered, and soybean is about 12 g at a temperature as low as possible. Shrimp powder, and for seaweed, about 3 g of dried kelp is powdered.
Powdered g was mixed with deodorized vinegar egg solution,
The mixture was stirred until the whole became uniform to obtain a liquid vinegar egg-like mixed food. This liquid vinegar egg-like mixed food is subjected to a Mecking treatment specified by the Food Sanitation Law, a sweetener may be added if desired, and it may be drunk after that, but when filtered and drunk, the contents in the liquid In order to wait until the nutrients of (3) are dissolved in vinegar, it is desirable to store them in a dark room for at least 3 days, preferably 5 days.

Next, in order to make this vinegar-egg mixture liquid into a powder form, the amount of dried shiitake mushroom powder, kinako powder, dried kombu powder, sesame seed powder, and ground rice bran is increased with respect to the liquid not filtered above. However, preferably about 3 times the amount used for liquid vinegar-egg-like food (excluding brewed vinegar, Enmeisou and persimmon leaves) is mixed and stirred until each food is even and drum dryer etc. Then, the product was dried at a temperature of about 100 to 120 ° C. for about 10 hours, and the water content was adjusted to 2% or less, and then finely crushed with a crusher or the like to prepare a powdered vinegar-egg mixed food. The dried vinegar-egg mixed food may be used in the form of powder, but it is preferable to encapsulate or tablet it in order to make it easier to eat.

[0016]

Industrial Applicability As described above, the vinegar-egg mixed food according to the present invention eliminates the peculiar odor and the residual odor after drinking, which has been a problem from the past, and is easily made into a powder form for use. It becomes a food and has a high nutritional value, and the general market of vinegar-egg mixed food can be expanded.

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Claims (2)

[Claims] 1. A food comprising vinegared eggs, dried shiitake mushrooms, dried soybeans, dried kombu, dried life-prolonging grass, dried sesame seeds, dried rice bran and dried persimmon leaves. 2. A food product obtained by tailoring claim 1 into a powder form from a liquid.