JPS6016576A - Utilization of whole egg including egg shell using fruit and fruit vegetable - Google Patents
Utilization of whole egg including egg shell using fruit and fruit vegetableInfo
- Publication number
- JPS6016576A JPS6016576A JP58125150A JP12515083A JPS6016576A JP S6016576 A JPS6016576 A JP S6016576A JP 58125150 A JP58125150 A JP 58125150A JP 12515083 A JP12515083 A JP 12515083A JP S6016576 A JPS6016576 A JP S6016576A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- fruit
- fruit juice
- egg shell
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は果汁を利用した卵殻との反応によるカルシウム
塩と卵黄・卵白を含んだ栄養食品の製造方法である。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.
従来果汁の利用方法としては、飲用冷菓に供する利用法
が始んとて食用に供することはあまり顧り見られず、一
方卵に付いては卵黄・卵白を利用するのが殆んとで卵殻
はそのまま放棄されるのが常であった。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.
併し昔より酢卵としての飲用は僅かながら行ゎれていた
が、日常愛用されるには、苦味酸味等が強く常用される
に到らず高度利用の目的に達せられない現状である。現
代の高度化された食生活の中では毎日蛋白脂肪との摂取
が多分でカルシウムの摂取か少なくバランスを失いかち
である。何故ならば日本の国土は火山列島で火山灰にお
おわれた土質で出来ている為、こうした土壌から湧く水
も、流れる水も、その上に根を伸ばして育つ植物にも、
カルシウムの含有率が他国に比べて少なく不足がちであ
る。又動物性食品の卵では生成し得ないビタミンCを果
汁果菜を使用することに依り始めて補え、又卵殻と反応
させることによってアスコルビン酸カルシウムを得る事
が要望される次第である。特に成長期にある幼児等の骨
格に関しては最近特に問題化されている通りであるが、
本発明はそのカルシウム不足に着目し1日本人の食生活
の欠陥を補うと共に本品を食用に供することに依って一
度に動物性及び植物性の栄養源を得ることを目的とする
ものである。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. .
以下に本発明の製造方法を説明する。The manufacturing method of the present invention will be explained below.
先ず、特徴としては従来の酢卵等の様に製造日数を要求
する難点を解消し、非常に短時間を以って簡単にかつ早
く卵黄拳卵白の組成を失う事なく、柑橘等を使用するた
め鶏卵中には生成せず人類に必要なビタミンCを多分に
含み、卵及び果実果菜の特有の栄養分を保った完全栄養
食品を作る事を目的とした製造方法である。果汁中に含
まれる有機酸は柑橘類にあっては特に豊富に含有し、−
例を挙げるならばレモン中に含まれる有機酸は8%前前
肩達し、レモン1ヶ分果汁50 CC中約4gとなりこ
の果汁の4倍濃縮した濃縮果汁に含まれる有機酸は32
%である。従って100g中32gとなる。一方鶏卵は
平均1ケ60gである。その10%は卵殻であり、卵殻
中95%は炭酸カルシウムである。この6g前前肩相当
する有機酸を含んだ果汁を反応させれば、本来の目的と
する相乗効果を起してクエン酸カルシウムとなりカルシ
ウムの反応の状態は果汁中の有機酸とカルシウムが反応
して多量の炭酸ガスを発生する。元来、クエン酸カルシ
ウムは溶解性の悪いものであるが、此の反応ではアスコ
ルビン酸カルシウム及びクエン酸カルシウムの微粒子に
、吸着現象を起して色素をともなう懸濁の状態を呈する
。この状態で出来たものを以后果汁カルシウム塩と称す
る。この反応の所要時間は、約10分前肩で終了する。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.
其の后直ちに再結晶を防止する目的を以ってペクチンを
投入し攪拌ホモゲナイズすれば、ペクチン酸カルシウム
となりゲル化して両層の操作中、果汁力、ルシウム塩の
再結晶を防止する事が出来る。別途用意した卵黄・卵白
1ヶ分約50gを投入攪拌ホモゲナイズ均質化して、其
の后糖類(蔗糖、テキストリン、ブドウ糖を含む)を加
え熱殺菌をする事に依り卵黄・卵白は熱凝固する。これ
に香料を添加すると最終製品となり、ゼリー状の粘張な
且つ食感及び味覚の良好な製品を簡単に製造することに
成功したものである。又糖分を加えず油脂食酢を加える
ことに依りドレッシング及びマヨネーズ様食品の製造も
可能である。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.
この製造方法はゼリー状食品とほぼ同じであるが卵1ヶ
分60gを割卵し卵殻6g卵黄・卵白50gを得る。卵
殻は穀粉微粒化しレモン果百20g糖度40°の中に卵
殻粉床を投入し反応させる。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.
炭酸ガス泡沫を生じ反応は終る。この場合ペクチンを投
入しても良く、又しなくても良い。この行程において果
汁カルシウム塩が出来る。直ちに卵黄・卵白を投入しホ
モゲナイズする。植物性油脂50g食塩少量を加え均質
化すれば10分間の処理で卵殻を含むマヨネーズ様食品
が出来る。又ドレッシングは前記マヨネーズ様食品に食
酢33 cc添加すれば卵殻を含むドレッシングか出来
る。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.
上述の如くこれらの製法は従来のものとは異り卵殻を含
むマヨネーズ様食品及びドレッシングである。As mentioned above, these production methods differ from conventional ones in that they produce mayonnaise-like foods and dressings that contain eggshells.
以」二の行程において明白な様に、本発明は卵殻を溶解
するのに湯水等信んど使用することがない為、カルシウ
ムの果汁中における含有率が非常に高く、又酸味も少く
自然食品としての栄養価を失うことなくごく簡単に行程
を処理する製造方法である。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.
一般論としては卵殻を溶解する場合、卵殻粉床100g
を溶解するのに乳酸2.51!という6.5倍以上の有
機酸と水を必要とし又5Kgの卵(殻500g)に対し
ては淋子酸IKgと所要日数1週間という長時間を必要
とされ、種々試みられて来たが、この様な諸条件のもと
では経費の点で問題が生じるのか難点であった。本発明
はこれらの方法と比較して見ても分る様に卵1ヶ分に対
しレモン果汁(20g糖度40°、有機酸62%含有)
を使用すれば果汁中において充分に満足する反応を得た
。又レモンの場合は有機酸の添加は全く不要であるかレ
モンに比較して有機酸の含有の少いその他果汁果菜、ピ
ユーレ、ペーストなどにイ」いては、実施例にある様に
温州ミカン、プラム使用に示している如く、反応に不足
なだけの有機酸を補えば良い。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.
又発明者は卵殻と有機酸との反応に於て水溶液中で反応
を行うよりも果汁中において一挙に反応させれば添加す
る有機酸も少量で果汁カルシウム塩となると同時に反応
后直ちにペクチンを投入攪拌することにより、ペクチン
酸塩となり再結晶を防止する相乗効果を挙げ得る事を見
出し鋭意研究の結果、工業化がし易い様な簡単な製造方
法を完成した。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.
この件に付いては吹下実施例に基づいて行ったものであ
る。This matter was conducted based on the Fukishita Example.
実施例
1、 ゼリー状食品
(イ) レモン濃縮果汁糖度40° 20g別途用意し
た卵殻粉床 6g
卵黄・卵白 50g
ペクチン 2g
糖 類 100g
香 料 適量
出来上り製品 165g、歩止り 90%(ロ)温州ミ
カン使用の時
ミカン濃縮果汁糖度40° 20g
有機酸 4g
卵殻粉粉床 6g
ペクチン 2g
卵黄・卵白 50g
糖 類 100 g
香 料 適量
出来上り製品 160g、歩止り 89%(ハ) プラ
ム濃縮果?1糖度40° 20g卵殻粉沫粉床 6g
有機酸 5g
ペクチン 2g
卵黄・卵白 50g
糖 類 100 g
香 料 適量
小止り 90%
2、 マヨネーズ様食品
(イ) レモン濃縮果汁糖度40° 20g卵殻粉沫粉
床 6g
卵黄・卵白 50g
植物性油脂 5Qcc
食 塩 適量
香辛料 適量
小止り 88%
(ロ) その他果汁使用の時
トマトピユーレ 20g
有機酸 6g
卵殻粉粉床 6g
卵黄・卵白 50g
植物性油脂 5Qcc
食 塩 適量
香辛料 適量
小止り 91%
6、 ドレッシング
(イ) レモン濃縮果汁糖度40° 20g卵殻粉沫粉
床 66
卵黄−卵白 50g
植物性油脂 50CC
食 酢 5Qcc
食 塩 適量
香辛料 適量
小止り 89%
(ロ) ミカン濃縮果汁糖度40° 20g卵殻粉沫粉
床 66
有機酸 4g
卵黄・卵白 50g
植物性油脂 50CC
食 酢 3Qcc
食 塩 適量
香辛料 適量
小止り 90%
以 」二
特許出願人 杉 谷 仁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)
鳥類の卵殻と反応させ、これを原料として全卵と糖類又
は油脂との組合せによることを特徴とする栄養食品の製
造方法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58125150A JPS6016576A (en) | 1983-07-08 | 1983-07-08 | Utilization of whole egg including egg shell using fruit and fruit vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58125150A JPS6016576A (en) | 1983-07-08 | 1983-07-08 | Utilization of whole egg including egg shell using fruit and fruit vegetable |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6016576A true JPS6016576A (en) | 1985-01-28 |
Family
ID=14903103
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58125150A Pending JPS6016576A (en) | 1983-07-08 | 1983-07-08 | Utilization of whole egg including egg shell using fruit and fruit vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6016576A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5662954A (en) * | 1994-07-05 | 1997-09-02 | Joiner; Margie | Method for preparing mineral-enriched citrate compositions |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5533A (en) * | 1978-06-01 | 1980-01-05 | Idemitsu Kosan Co Ltd | Preparation of beta-phenetyl alcohol |
JPS5847468A (en) * | 1981-09-16 | 1983-03-19 | Q P Corp | Preparation of vinegared egg |
-
1983
- 1983-07-08 JP JP58125150A patent/JPS6016576A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5533A (en) * | 1978-06-01 | 1980-01-05 | Idemitsu Kosan Co Ltd | Preparation of beta-phenetyl alcohol |
JPS5847468A (en) * | 1981-09-16 | 1983-03-19 | Q P Corp | Preparation of vinegared egg |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5662954A (en) * | 1994-07-05 | 1997-09-02 | Joiner; Margie | Method for preparing mineral-enriched citrate compositions |
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