JPS59196069A - Production of health food - Google Patents

Abstract

PURPOSE:To produce a health food, capable of rational incorporation of components while utilizing the merit of vinegar egg as a folk medicine, by dipping an eggshell, egg white or egg yolk of a bird egg in a solution of an organic acid, subjecting the eggshell, egg white or egg yolk to warm air or reduced pressure, etc., powdering the eggshell, egg white or egg yolk, and molding the resultant treated eggshell, egg white or egg yolk into granules. CONSTITUTION:(A) An eggshell, egg white or egg yolk of a bird egg, e.g. a hen's egg, is dipped in (B) a solution of an organic acid, e.g. a solution of edible vinegar, citric acid or malic acid, and the resultant solution is subjected to warm air or reduced pressure or sprayed or freeze-dried to give powder. (C) A small amount of a nutritious food, e.g. vitamin E, is if necessary added to the powder, and the resultant mixture is molded into granules of the aimed health food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a health food by immersing a certain amount of avian egg shell, egg white, and egg yolk in an organic acid solution, pulverizing the liquid, and then granulating the liquid. The liquid obtained by soaking chicken eggs in edible vinegar is called vinegared egg, and is an ancient folk medicine that was drunk and used to treat various illnesses. Japanese Patent Publication No. 55-33 describes a method for manufacturing vinegared egg food O, and Japanese Patent Publication No. 55-49819 describes a method for manufacturing a natural nutritional food using vinegared eggs, but in both cases the eggs are used in their original form. Because the cracked squid is soaked in citric acid or vinegar, it has the following disadvantages.

(b) The content of the finished product varies depending on the size of the egg, the thickness of the eggshell, and the amount of egg white and yolk. (b) The soaking time is long (70 to 100 hours). ,
The acid causes the egg whites and egg yolks to harden like soft-boiled eggs, and when the soaking liquid is stirred, they do not mix well, resulting in the contents being uneven when powdered.

(c) Egg yolk contains a lot of cholesterol. Therefore, it is not suitable for people who are on a restricted cholesterol diet to eat egg yolks.

Even in this case, it is not possible to remove only the yolk part.

(d) It is difficult to ingest because it is not made into granules.

Conventional manufacturing methods have the above-mentioned drawbacks.

The inventors of the present invention evaluated the value of vinegared eggs as an ancient folk medicine, and as a result of their research focusing on the nutrition of eggs, they discovered that eggs should be used separately into the shell, white, and yolk. Furthermore, it was discovered that the amount of each part can be adjusted freely, making it possible to create a rational mixture.

The purpose of the present invention is to eliminate the above-mentioned drawbacks of conventional production methods and to provide a health food that can utilize the advantages of vinegared eggs as a folk medicine and has a rational combination of ingredients.

The present invention will be described in detail.

The birds used are generally commercially available or produced chicken eggs,
You can use duck eggs, quail eggs, etc. Chicken eggs are preferred. The organic acid solution is edible vinegar, citric acid, malic acid, succinic acid, etc. Any organic acid that can be used for human consumption can be used. Preferably, it is edible vinegar or citric acid solution. Or a mixture of these may be used.

The method of the invention comprises an aqueous solution of the above organic acid, preferably 15X
Eggshells, either intact or crushed into powder, are immersed in edible vinegar containing acetic acid and left at room temperature for 30 hours. The purpose of powdering the eggshells is to facilitate dissolution and shorten the time.Next, put the egg whites and egg yolks in a separate container and stir.
This is immersed in the above-mentioned eggshell dissolution solution and further stirred. Then, it is left at room temperature for about 10 hours. In this way, a solution of eggshells, egg whites, and egg yolks soaked in an organic acid, that is, a vinegar and egg solution is obtained. If the aqueous solution of organic acid and eggshell powder, egg whites, and egg yolks are used in a fixed ratio each time, the disadvantage of (a) above can be overcome0.Also, since the egg whites and egg yolks are stirred, soaked, and further stirred, The soaking time can be shortened, and the drawbacks mentioned in (b) above do not occur.Furthermore, if the egg yolk is excluded from the soaking, the drawbacks mentioned in () and (2) above can be overcome.

The vinegared egg solution obtained in this way is dried,
The drying method is carried out by hot air vacuum drying, spray whey or freeze drying.Hot air vacuum drying uses a rotating body to forcibly suck the air in the airtight and heat-retaining drying chamber, and the continuous rotation of the rotating body causes friction. Securing a heat source by generating heat and storing it. Since the drying chamber is equipped with an outside air introduction device, a predetermined temperature and humidity can always be obtained, allowing optimal drying.

Furthermore, the mechanism and operation will be explained.

The pressure is reduced by the rotation of the fan, which brings the inside of the drying chamber into a reduced pressure equilibrium.
The continuous rotation of the fan generates frictional heat. The generated frictional heat changes to a reduced pressure heating flow, creating a laminar flow inside the drying chamber, and by repeating this circulation, the temperature distribution becomes uniform, and at the same time, heat is stored inside the drying chamber. If this continues, the temperature will continue to rise, so outside air is introduced into the drying room to control the temperature. Vaporized moisture is exhausted by forced suction, allowing for high-performance drying.

Father, spray drying uses a commonly used spray dryer,
The above liquid is made into a mist, sprayed into hot air, and dried.

In addition, freeze-drying is carried out using the general freeze-drying method, that is, the above-mentioned liquid is frozen at -80°C or below, and after freezing is completed, it is placed in a hardening chamber at 0°C.
．． A vacuum of 8 mmHr or less is applied, and the frozen portion sublimates and becomes water vapor, which is then dispersed and dehydrated. When the drying is completed, the inside of the drying chamber is returned to normal pressure, the dried product is taken out, and it is pulverized into powder by ordinary pulverization means.

As the drying method used in the present invention, warm air vacuum drying is suitable because of its low operating cost. In this case, transfer the above liquid to a shallow dish-shaped container, place it in a drying chamber, and dry the inside with 330 nm]
Reduce the pressure to about Hf and keep the internal temperature at 40'C.
When dried for about a day, it becomes a solid with a moisture content of 3% to 5.96%. This is pulverized by ordinary grinding means. Note that the internal temperature is set at 40·C in order to prevent loss of nutrients.

The powder thus obtained is molded into granules to make it easier to consume, and the method is generally to mold the powder into multiple granules using a tablet machine. This eliminates the drawback (d) above. - The health food obtained as described above contains all proteins, lipids, carbohydrates, minerals, calcium, and vitamins, and the calcium content is ionized by the organic acid and together with the organic acid, the blood is It has a purifying effect.

In the method of the present invention, by determining the amount of ingredients in advance, it is possible to produce a well-mixed and homogenized granular food with a constant amount of ingredients at all times, which increases the confidence rating. For those who need to ingest it, eggshells alone can be used as a calcium-fortified food. If egg yolk is excluded from the production, the food can be made to contain almost no cholesterol.

Also, if you mix in a small amount of vitamins, honey, or a mixture of these before granulating it, you can make it even more nutritionally balanced.While taking advantage of the benefits of vinegared eggs as an ancient folk medicine, it is easy to consume. It is an excellent health food with high nutritional value.

Next, examples of the present invention will be described.0 <Example 1> Eggshells of chicken eggs are powdered, and the eggshell powder 1502 is mixed with 1 acetic acid.
5! Soak in edible vinegar 1.31 of A. After 20 hours, put egg white 6002 and egg yolk 300 F in a separate container and stir, then soak it in the same vinegar used for soaking eggshell powder, stir, and leave for 10 hours to make a vinegar egg solution.

The liquid was placed in a dish-shaped container measuring 50 cm long, 30 cm wide, and 5 cm deep, and the container was placed in a vacuum drying chamber. And the inside of the drying chamber is 33 Q mmH? Reduce the pressure to 40℃ and reduce the internal temperature to 40℃.
When kept at °C and dried, it becomes a dry solid with a moisture content of 5% in about 72 hours. This solid material is crushed into powder using a die crusher, and then put into a tablet machine and compressed into a powder, yielding approximately 1.200 tablets of granular food with a weight of 0.31 kg.

<Example 2> A vinegared egg solution obtained by the same operation as in Example 1 was sprayed into a spray dryer, dried at a temperature of about 150°C in the dryer, and then dried in the same manner. When granulated, approximately 1,230 grains of granular food are obtained6.

<Example 3> A vinegar and egg solution obtained by the same operation as in Example 1 is placed in a freezing room and cooled to -so'c for 10 hours to completely freeze the solution. This was transferred to a 200 ca vacuum drying chamber, and the
．． Dry for 10 hours under a vacuum of 8 mmHr or less. Thereafter, this solid material is pulverized and powdered, and then granulated using a tablet machine to obtain about 1200 grains of granular food.

<Example 11> The powder obtained by the same operation as in Example 1 was mixed into vitamin E1r and vitamin Cfly powder before making one tablet, and then granulated with a tablet machine. Approximately 1.200 grains of 032 granular food are obtained.

<Example 5> Eggshells of chicken eggs are crushed and powdered to produce eggshell powder 1502.
Soaked in 13I- edible vinegar with 15% acetic acid content and heated to 20% at room temperature.
Leave it for a while. Furthermore, the same number of egg whites were immersed in 900 f, stirred, and left at room temperature for 10 hours.

This liquid is dried in the same manner as in Example 1, powdered, and then granulated in the same manner as in Example 1 to obtain approximately 200 grains of granular food weighing 0.3 F.

<Example 6> Enetic acid 1 instead of edible vinegar with acetic acid content of 15X in the example process
When a 5X aqueous solution is used and a duck egg is used as a substitute for a chicken egg, a granular food weighing 0.32 weighs approximately 1
Obtained in 2006.

<Example 7> Eggshells of chicken eggs are crushed and powdered to produce eggshell powder 1507.
08 tons of edible vinegar with 15% acetic acid content and left for 30 hours at room temperature, and 9 oz of edible vinegar with 15% acetic acid content.
．． Mix the liquid that was immersed in 5 t and left at room temperature for 10 hours.

Place the vaginal fluid in a freezer and cool to -80°C for 10 hours to completely freeze. This is transferred to a 200 crA vacuum drying chamber and dried for 10 hours under a vacuum of 0.8 nm H or less. After that, this solid material is crushed into powder using a mold crusher,
When this is mixed with vitamin E1r and then put into a tablet machine and compressed into tablets, approximately 1.2006 granular foods having a weight of 0.3r are obtained.

<Example 8> 150 g of chicken eggshells are immersed in 1.3 tons of edible vinegar containing 5% acetic acid. After leaving it at room temperature for 70 hours, add 60 egg whites to a separate container.
Add 0 F and 300 tons of egg yolk and stir, then immerse it in the solution in which the eggshells were soaked and stir once. Leave it at room temperature for 10 hours.

Thereafter, the vaginal fluid was dried using the same drying method as in Example 1 and granulated in the same manner, resulting in approximately 1.2
006 is obtained.

Patent applicant: Yasunori Kamide

Claims (6)

[Claims] (1) A method for producing a health food, which comprises immersing avian egg shells, egg whites, and egg yolks in an organic acid solution, and subjecting the liquid to vacuum decompression with hot air, spraying, or freeze-drying to powder, and then molding it into granules. . (2) Eggshells, egg whites, and yolks of avian eggs are immersed in an organic acid solution, and the liquid is pulverized by vacuuming hot air, spraying, or freeze-drying, and then mixed with a small amount of nutrients and molded into granules. A method for manufacturing health foods characterized by the following. (3) Eggshells and egg whites of avian eggs are immersed in an organic acid solution, which is then pulverized by vacuuming hot air, spraying, or freeze-drying, and then mixed with a small amount of nutrients and molded into granules. A unique manufacturing method for health foods. (4) The method for producing a health food according to claim 1, 2, or 3, in which the avian eggs are chicken eggs, duck eggs, or quail eggs. (5) Claims 1, 2, or 3, wherein the organic acid solution is edible vinegar, citric acid solution, or malic acid solution.
The method for manufacturing the health food described in Section 1. (6) The method for producing a health food according to claim 2 or 3, wherein the nutrient is vitamin E, vitamin C, or honey, or a mixture thereof.