JPS5910179B2 - Food composition rich in calcium - Google Patents
Food composition rich in calciumInfo
- Publication number
- JPS5910179B2 JPS5910179B2 JP51117975A JP11797576A JPS5910179B2 JP S5910179 B2 JPS5910179 B2 JP S5910179B2 JP 51117975 A JP51117975 A JP 51117975A JP 11797576 A JP11797576 A JP 11797576A JP S5910179 B2 JPS5910179 B2 JP S5910179B2
- Authority
- JP
- Japan
- Prior art keywords
- eggshell
- calcium
- food composition
- powder
- 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
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明はカルシウム分に富む食品組成物、さらに詳しく
は、人体に無害の卵殻微粉末を食品中に配合した食品組
成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food composition rich in calcium, and more particularly to a food composition containing fine eggshell powder that is harmless to the human body.
鶏卵などの卵の消費量は非常に莫大なものであるが、そ
の卵殻はほとんど有効利用されず、廃棄されている。Although the consumption of eggs such as chicken eggs is extremely large, the eggshells are hardly used effectively and are discarded.
しかしながら、この卵殻には、カルシウム分を主にし、
その他マグネシウム分も含まれ、これを有効利用するこ
となく廃棄することは経済上大きな損失であることは明
らかである。However, this eggshell mainly contains calcium,
It also contains magnesium, and it is clear that discarding this without making effective use of it would be a huge economic loss.
しかも、このものは天然物であることから、無公害の原
料として極めてすぐれたものである。Moreover, since it is a natural product, it is an extremely excellent non-polluting raw material.
本発明は、このような卵殻を人体の摂取カルシウム分と
して有効利用すべくなされたものである。The present invention has been made to effectively utilize such eggshells as calcium intake for the human body.
本発明者らは、この卵殻を食品添加物として利用する場
合、摂取しやすいように微粉末化することが必要である
が、この場合、卵殻内に付着する卵殻膜などの有機物が
卵殻の微粉砕過程や保存上不都合を生じ、又食品に添加
した場合でも食品の保存や品質を妨げることを知見した
。The present inventors found that when using eggshells as food additives, it is necessary to pulverize them to make them easier to ingest. It has been found that it causes inconvenience in the grinding process and storage, and even when added to food, it interferes with the storage and quality of the food.
本発明によれば、卵殻をあらかじめタン白質分解処理に
付してその卵殻膜などの有機物を除去したのち微粉砕し
て卵殻粉末を得るとともに、その卵殻粉末を食品中に配
合分散させてなるカルシウム分に富む食品組成物が提供
される。According to the present invention, eggshells are subjected to protein decomposition treatment in advance to remove organic substances such as eggshell membranes, and then finely pulverized to obtain eggshell powder, and the eggshell powder is blended and dispersed in food to obtain calcium. A food composition rich in nutrients is provided.
本発明において、食品中に配合する卵殻粉末は、まず卵
殻を粗大のままあるいは適当な粒度に粉砕してタン白質
分解処理に付す。In the present invention, the eggshell powder to be mixed into the food is prepared by first subjecting the eggshell to a protein decomposition treatment after leaving it coarse or crushing it to an appropriate particle size.
タン白質分解処理は、卵殻をカセイソーダなどのアルカ
リの溶液中で加熱することにより、あるいはプロテアー
ゼを作用させることによって実施される。Proteolytic treatment is carried out by heating the eggshell in an alkaline solution such as caustic soda or by exposing it to protease.
本発明においては、このタン白質分解処理は、高品質の
卵殻粉末を得る上で極めて重要なもので、卵殻膜な分解
溶解することが必要である。In the present invention, this protein decomposition treatment is extremely important in obtaining high quality eggshell powder, and it is necessary to decompose and dissolve eggshell membranes.
卵殻膜を分解溶解するためにカセイソーダ水溶液を用い
る場合、希カセイソーダ水溶液の使用では卵殻膜を分解
溶解し得ないので不適当であり、卵殻膜を分解溶解し得
るに充分な高濃度（通常、２０重量％以上）のカセイソ
ーダ水溶液を用いることが必要である。When using a dilute caustic soda aqueous solution to decompose and dissolve eggshell membranes, it is inappropriate to use a dilute caustic soda aqueous solution because it cannot decompose and dissolve eggshell membranes. % by weight or more) is necessary.
このような卵殻膜を溶解分解する処理では、卵殻膜だけ
でなく、卵殻壁表面部に付着する有機物（主にタン白質
）までも溶解除去されることから、有機物の付着のない
高品質の卵殻粉末を与える。In this process of dissolving and decomposing eggshell membranes, not only the eggshell membranes but also the organic matter (mainly proteins) attached to the eggshell wall surface is dissolved and removed, resulting in high-quality eggshells with no organic matter attached. Give powder.
このようにして処理された卵殻は、水洗したのち乾燥し
、慣用の微粉砕機で微粉砕される。The thus treated eggshells are washed with water, dried, and pulverized using a conventional pulverizer.
この場合、卵殻膜が除去されていることから微粉砕は容
易である。In this case, since the eggshell membrane has been removed, pulverization is easy.
粉末の粒度は特に制約されず、添加すべき食品に応じて
適当に選定されるが、通常、１００μ以下、好ましくは
１０〜５０μ程度にするのがよい。The particle size of the powder is not particularly restricted and is appropriately selected depending on the food to be added, but it is usually 100 μm or less, preferably about 10 to 50 μm.
このようにして得た卵殻粉末は、卵殼膜がないので長期
保存が可能であり、しかもアルカリ処理などの前処理が
施されているので、体内への摂取は容易である。The eggshell powder obtained in this manner can be stored for a long period of time since it does not have an eggshell membrane, and is easy to ingest into the body since it has been subjected to pretreatment such as alkali treatment.
本発明によれば、このようにして得た卵殻微粉末をカル
シウム価を与える添加剤や増量剤として各種食品中に配
合分散させる。According to the present invention, the eggshell fine powder thus obtained is blended and dispersed in various foods as an additive or filler that provides a calcium value.
食品としては、各種のものがあるが、パン、ビスケット
、クッキース、せんべいなどの焼加工を含む固形食品が
好適である。There are various foods, but solid foods including baked goods such as bread, biscuits, cookies, and rice crackers are suitable.
本発明の食品は、カルシウムやマグネシウム強化食品と
して食されるが、この場合、それら成分は卵殻からのも
のであることから無公害であり、しかも安価である。The food of the present invention is eaten as a calcium- and magnesium-enriched food, and in this case, these ingredients are derived from eggshells, so they are pollution-free and inexpensive.
殊に、生地に配合焼成して得たせんべいなどの焼菓子は
、安価なカルシウム強化食品として有用である。In particular, baked confectionery such as rice crackers obtained by baking the mixture in dough is useful as an inexpensive calcium-fortified food.
さらに、生菓子や洋菓子に本発明による卵殻粉末を配合
分散したものは、卵殻膜が除去されていることから、そ
の保存や品質が特に阻害されることはない。Furthermore, since the eggshell membrane has been removed from the eggshell powder of the present invention mixed and dispersed in fresh confectionery or Western confectionery, the preservation and quality of the confectionery will not be particularly impaired.
実施例
卵殻を４０重量％の濃カセイソーダ水溶液中において温
度７０℃で１昼夜加熱して卵殻膜を溶解除去した。Example Eggshells were heated in a 40% by weight concentrated aqueous solution of caustic soda at a temperature of 70° C. for one day and night to dissolve and remove the eggshell membranes.
次に、この卵殻を粉砕した。得られた粉末は、有機物の
付着のないもので、これを加熱焼成した場合に、不快臭
は全く感じられなかった。Next, this eggshell was crushed. The obtained powder was free of organic substances, and when it was heated and fired, no unpleasant odor was felt at all.
一方、比較のために、２％の希カセイソーダを用いた以
外は同様に処理したところ、卵殻膜は溶解せずに単に剥
離されるだけで、卵殻壁表面部に付着する有機物は除去
されず、得られた卵殻粉末は、加熱焼成した場合に、不
快臭を発生した。On the other hand, for comparison, when the same treatment was performed except that 2% dilute caustic soda was used, the eggshell membrane was simply peeled off without being dissolved, and the organic matter adhering to the surface of the eggshell wall was not removed. The obtained eggshell powder produced an unpleasant odor when heated and baked.
Claims (1)
殻膜などの有機物を溶解除去したのち微粉砕して卵殻粉
末を得るとともに、この卵殻粉末を食品中に配合分散さ
せてなるカルシウム分に富む食品組成物。1 Eggshells are subjected to protein decomposition treatment in advance to dissolve and remove organic substances such as eggshell membranes, and then finely ground to obtain eggshell powder, and this eggshell powder is blended and dispersed into foods rich in calcium. Food composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP51117975A JPS5910179B2 (en) | 1976-09-30 | 1976-09-30 | Food composition rich in calcium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP51117975A JPS5910179B2 (en) | 1976-09-30 | 1976-09-30 | Food composition rich in calcium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5344662A JPS5344662A (en) | 1978-04-21 |
| JPS5910179B2 true JPS5910179B2 (en) | 1984-03-07 |
Family
ID=14724901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP51117975A Expired JPS5910179B2 (en) | 1976-09-30 | 1976-09-30 | Food composition rich in calcium |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5910179B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6056974U (en) * | 1983-09-28 | 1985-04-20 | 信越ポリマ−株式会社 | magnetic disc jacket |
| JPS60192180U (en) * | 1984-05-25 | 1985-12-20 | 三菱樹脂株式会社 | floppy disc jacket |
| JPS6113484A (en) * | 1984-06-28 | 1986-01-21 | Awa Eng Kk | Manufacture of floppy disk |
| JPS6121075U (en) * | 1984-07-07 | 1986-02-06 | ティーディーケイ株式会社 | disk cartridge |
| JPH0519232B2 (en) * | 1984-11-10 | 1993-03-16 | Hitachi Maxell | |
| JPH0516708Y2 (en) * | 1985-06-07 | 1993-05-06 |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5696681A (en) * | 1979-12-28 | 1981-08-04 | Wakoudou Kk | Ashe of eggshell of domestic fowl, binder for raw meat, and inhibitor of elongation of noodles by boiling |
| JPS58134967A (en) * | 1982-02-03 | 1983-08-11 | Q P Tamago Kk | Fine eggshell powder and physical property improver consisting of said powder |
| JPS58220670A (en) * | 1982-06-17 | 1983-12-22 | Ichiro Otake | Preparation of processed food paste from egg shell |
| JPS59193644A (en) * | 1983-04-15 | 1984-11-02 | Rohm Co Ltd | Output circuit of stereo demodulator |
| JPS59193645A (en) * | 1983-04-15 | 1984-11-02 | Rohm Co Ltd | Output circuit of stereo demodulator |
| JPS60229512A (en) * | 1984-04-27 | 1985-11-14 | Mitsubishi Electric Corp | Current mirror circuit |
| JPS6131086U (en) * | 1984-07-31 | 1986-02-25 | 清一 渡辺 | Calcium-fortified tofu |
| JPH0685697B2 (en) * | 1990-12-14 | 1994-11-02 | キユーピー株式会社 | Noodles physical property improver |
| US5464642A (en) * | 1993-08-16 | 1995-11-07 | The Procter & Gamble Company | Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
| NL9401958A (en) * | 1994-11-23 | 1996-07-01 | Friesland Brands Bv | Milk product enriched with eggshell flour. |
-
1976
- 1976-09-30 JP JP51117975A patent/JPS5910179B2/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6056974U (en) * | 1983-09-28 | 1985-04-20 | 信越ポリマ−株式会社 | magnetic disc jacket |
| JPS60192180U (en) * | 1984-05-25 | 1985-12-20 | 三菱樹脂株式会社 | floppy disc jacket |
| JPS6113484A (en) * | 1984-06-28 | 1986-01-21 | Awa Eng Kk | Manufacture of floppy disk |
| JPS6121075U (en) * | 1984-07-07 | 1986-02-06 | ティーディーケイ株式会社 | disk cartridge |
| JPH0519232B2 (en) * | 1984-11-10 | 1993-03-16 | Hitachi Maxell | |
| JPH0516708Y2 (en) * | 1985-06-07 | 1993-05-06 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5344662A (en) | 1978-04-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS5910179B2 (en) | Food composition rich in calcium | |
| GB952655A (en) | Granulated dry dough, cooked food product made of such dough and method of making the said food product | |
| US3594192A (en) | Process for making soy protein more heat coagulable in combination with egg white and compositions containing same | |
| KR100375316B1 (en) | Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack | |
| JP3942010B2 (en) | Mentaiko flavored food seasonings and processed foods | |
| KR102066326B1 (en) | Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block | |
| US2571765A (en) | Roasted cheese products and process for making the same | |
| JPH02207757A (en) | Bait for fish and production thereof | |
| JPH0576313A (en) | Production of healthy food using eggshell as raw material | |
| JPS59113860A (en) | Preparation of noodle containing krill | |
| JPS6328574B2 (en) | ||
| JPS6034151A (en) | Preparation of processed garlic | |
| KR0166394B1 (en) | Natural additive for vegetable food | |
| KR20110016083A (en) | The recipe for pupa snack, fish cake-type pupa and pupa sausage with pupa powder | |
| JPS5978669A (en) | Food additive | |
| JP2000236827A (en) | Production of dried noodle and dried noodle | |
| US1365393A (en) | Animal foodstuff | |
| JP2009095242A (en) | Aqueous suspension of calcined product of natural calcium raw material and method for producing the same | |
| JPS5910778B2 (en) | Manufacturing method of raw material for paste products | |
| JPH0551270B2 (en) | ||
| JPS6019466A (en) | Natto (fermented soybean) or mucous product of bacillus natto free from stringiness | |
| JPS5840071A (en) | Preparation of pasty krill food | |
| KR0180528B1 (en) | Meat and fish garnishes for soups | |
| JPS5939270A (en) | Preparation of powder of snapping turtle | |
| JP2563201B2 (en) | Confectionery improver |