JPS6016576A - Utilization of whole egg including egg shell using fruit and fruit vegetable - Google Patents

Abstract

PURPOSE:To prepare a nutrient food rich in calcium and vitamin C, having excellent taste and palatability, easily in a short time, by reacting egg shell with the organic acids of a fruit juice, and combining the reaction product with whole egg and sugar or oil and fat. CONSTITUTION:An egg (60g) is opened to obtain 6g of egg shell and 50g of yolk and albumen. The powder of the egg shell is thrown into 20g of finely homogenized lemon juice having a sugar content of 40 deg. and reacted with each other to obtain the calcium salt of the fruit juice, which is added with the yolk and albumen without delay, and homogenized. Finally, e.g. 50g of a vegetable oil or fat and a small amount of salt are added to the mixture and homogenized. A mayonniase-like food containing the component of egg shell can be produced by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing a nutritional food containing calcium salts and egg yolks and egg whites by reaction with egg shells using fruit juice.

Traditionally, fruit juice has been used in frozen desserts, but has not been used for human consumption.On the other hand, when it comes to eggs, most people use egg yolks and egg whites instead of eggshells. were usually abandoned.

However, although it has been consumed as a vinegared egg for some time, the bitterness and sourness are too strong for it to be used on a daily basis, making it difficult to achieve the purpose of advanced use. In today's sophisticated diet, our daily intake of protein and fat is high and our intake of calcium is low, which tends to cause us to lose our balance. This is because Japan's land is a volcanic archipelago and is made of soil covered with volcanic ash, so the water that springs from this soil, the water that flows, and the plants that grow with their roots on top of it are affected.
Calcium content is low compared to other countries and tends to be in short supply. It is also desired that vitamin C, which cannot be produced in eggs, which is an animal food, can be supplemented by using fruit juices and vegetables, and that calcium ascorbate can be obtained by reacting with eggshells. In particular, the skeletons of infants and other children during their growing period have been a particular problem recently.
The present invention focuses on the calcium deficiency and aims to compensate for the deficiencies in the dietary habits of the Japanese people, and to obtain both animal and plant sources of nutrients at the same time by consuming this product. .

The manufacturing method of the present invention will be explained below.

First of all, the characteristics are that it solves the drawback of requiring a long production time like conventional vinegared eggs, etc., and uses citrus fruits etc. easily and quickly in a very short time without losing the composition of egg white. This manufacturing method aims to produce a complete nutritional food that contains a large amount of vitamin C, which is not produced in chicken eggs but is necessary for humans, and retains the unique nutrients of eggs and fruits and vegetables. Organic acids contained in fruit juice are particularly abundant in citrus fruits, and -
For example, the organic acids contained in lemons reach around 8%, which is approximately 4g in 50 CC of juice from one lemon, and the organic acids contained in concentrated fruit juice, which is 4 times more concentrated than this juice, are 32%.
%. Therefore, it becomes 32g in 100g. On the other hand, the average weight of a chicken egg is 60g. 10% of it is eggshell, and 95% of the eggshell is calcium carbonate. If fruit juice containing about 6g of organic acids is reacted, it will produce the intended synergistic effect and become calcium citrate. generates a large amount of carbon dioxide gas. Calcium citrate originally has poor solubility, but in this reaction, an adsorption phenomenon occurs on fine particles of calcium ascorbate and calcium citrate, resulting in a suspended state with a pigment. The product produced in this state is hereinafter referred to as fruit juice calcium salt. The time required for this reaction is approximately 10 minutes.

Immediately after that, if pectin is added for the purpose of preventing recrystallization and homogenization is carried out by stirring, it becomes calcium pectate and gels, which can prevent the recrystallization of fruit juice and lucium salt during the operation of both layers. . Approximately 50 g of one egg yolk/egg white prepared separately is added, homogenized by stirring, and its phosphosaccharides (including sucrose, texturin, and glucose) are added and heat sterilized to coagulate the egg yolk/egg white. Adding a flavoring agent to this produces the final product, and we have succeeded in easily producing a jelly-like sticky product with good texture and taste. It is also possible to produce dressings and mayonnaise-like foods by adding oil and fat vinegar without adding sugar.

The manufacturing method is almost the same as for jelly-like foods, but one egg (60 g) is broken to obtain 6 g of egg shell, 50 g of yolk, and 50 g of egg white. The eggshells were pulverized into flour, and the eggshell powder bed was added to 20g of lemon fruit at a sugar content of 40° for reaction.

The reaction ends with the production of carbon dioxide bubbles. In this case, pectin may or may not be added. In this process, fruit juice calcium salts are produced. Immediately add egg yolks and egg whites and homogenize. By adding 50g of vegetable oil and a small amount of salt and homogenizing it, a mayonnaise-like food containing eggshells can be made in 10 minutes. For dressing, add 33 cc of vinegar to the mayonnaise-like food to create a dressing containing eggshells.

As mentioned above, these production methods differ from conventional ones in that they produce mayonnaise-like foods and dressings that contain eggshells.

As is clear from the second step, the present invention does not require the use of hot water or the like to dissolve eggshells, so the calcium content in the fruit juice is very high, and the acidity is low, making it a natural food. This is a manufacturing method that allows for a very simple process without losing its nutritional value.

Generally speaking, when dissolving eggshells, 100g of eggshell powder bed
It takes 2.51 lactic acid to dissolve! It requires 6.5 times more organic acid and water, and for 5 kg of eggs (500 g of shell), it requires I kg of gonoric acid and a long time of one week, and various attempts have been made. However, under these conditions, there was a question of whether there would be a problem in terms of costs. As can be seen from the comparison with these methods, the present invention uses lemon juice (20g sugar content 40°, organic acid content 62%) for one egg.
A fully satisfactory reaction was obtained in fruit juice using the following. In addition, in the case of lemon, there is no need to add organic acids at all, or other fruit juices, purees, pastes, etc. that contain less organic acid than lemons, such as unshiu mandarin, As shown in the use of plums, it is sufficient to supplement the amount of organic acid that is insufficient for the reaction.

In addition, the inventors believe that in the reaction of eggshells and organic acids, if the reaction is carried out all at once in fruit juice rather than in an aqueous solution, the amount of organic acid added can be reduced to a small amount and the fruit juice becomes calcium salt, and at the same time, pectin can be added immediately after the reaction. We discovered that stirring can produce pectic acid salts, which has a synergistic effect to prevent recrystallization.As a result of extensive research, we have completed a simple production method that is easy to industrialize.

This matter was conducted based on the Fukishita Example.

Example 1, Jelly-like food (a) Lemon concentrated fruit juice sugar content 40° 20g Separately prepared eggshell powder bed 6g Egg yolk/egg white 50g Pectin 2g Sugar 100g Flavor Appropriate amount Finished product 165g, Yield 90% (B) Unshiu mandarin orange used Mandarin orange concentrate juice sugar content 40° 20g Organic acid 4g Eggshell powder bed 6g Pectin 2g Egg yolk/egg white 50g Sugar 100g Flavoring appropriate amount Finished product 160g, yield 89% (c) Plum concentrate fruit? 1 Sugar content 40° 20g eggshell powder bed 6g Organic acid 5g Pectin 2g Egg yolk/egg white 50g Sugar 100g Flavoring Appropriate amount 90% 2. Mayonnaise-like food (A) Lemon concentrated fruit juice sugar content 40° 20g eggshell powder Floor 6g Egg yolk/egg white 50g Vegetable oil 5Qcc Food salt Appropriate amount Spices Appropriate amount 88% (B) When using other fruit juice Tomato puree 20g Organic acid 6g Eggshell powder bed 6g Egg yolk/Egg white 50g Vegetable oil 5Qcc Food Salt Appropriate amount Spices Appropriate amount Small amount 91% 6. Dressing (A) Lemon concentrated fruit juice sugar content 40° 20g Eggshell powder bed 66 Egg yolk - egg white 50g Vegetable oil 50CC Food Vinegar 5Qcc Food Salt Appropriate amount Spices Appropriate amount Small amount 89% (B) Mandarin orange concentrated fruit juice sugar content 40° 20g eggshell powder bed 66 Organic acid 4g Egg yolk/egg white 50g Vegetable oil 50CC Vinegar 3Qcc Food salt Appropriate amount Spices Appropriate amount Small stop 90% or more ``Two patent applicants Hitoshi Sugitani

Claims (1)

[Claims] A method for producing a nutritional food, characterized in that organic acids contained in the juice of fruits and vegetables are utilized and added to react with bird eggshells, and the organic acids are used as a raw material in combination with whole eggs and sugars or fats and oils.