JPS61158764A - Production of vinegared egg and solution therefor - Google Patents

Abstract

PURPOSE:To obtain simply vinegared egg useful as a drug for diabetes, etc., suppressing action of cholesterol, by sterilizing and washing the surface of eggshells from which vitelli and glairs are removed, dissolving them in vinegar, etc., eliminating an insouble material, and blending the solution with white sesame powder containing a specific amount of linoleic acid. CONSTITUTION:The surface of broken eggshells from which glairs, vitelli,etc. are removed is sterilized and washed. The eggshells are immersed in an organic acid solution such as vinegar, etc., dissolved, the solution is filtered, the insoluble residue is eliminated, and the filtrate is blended with white sesame powder containing linoleic acid in an amount corresponding to a ratio of 2 to 1 of cholesterol contained in the vitelli, to give the aimed vinegared egg. Preferably an egg solution such as a glair, a vitellus, etc., of a raw hen's egg is blended with 50-150g of the organic acid solution while stirring.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to vinegared eggs, which have been considered to have high medicinal efficacy against diabetes, liver disease, pancreatic disease, etc., and the purpose of this invention is to instantly produce fresh vinegared eggs whenever desired. To provide a vinegared egg with high medicinal efficacy, which can offset the action of a large amount of cholesterol in the egg yolk, which is the biggest drawback of vinegared eggs.

The medicinal effects of vinegared eggs have been widely known as described above, and their production is generally as follows.

One raw chicken egg was immersed in 50 to 150 g of vinegar for about 2 to 7 days, so that the eggshell was mostly dissolved in the vinegar and the egg fluid such as the egg yolk and albumen was encapsulated in the egg membrane. Afterwards, this liquid was filtered to remove undissolved residues (residues of eggshells, egg membranes, etc.), and egg yolk and egg white were stirred and mixed for production.

However, this method has the following drawbacks.

(1) Because it takes 2 to 7 days for the eggshell to dissolve,
It was not possible to immediately obtain the desired amount of vinegared eggs as needed.

(2) Egg whites, egg yolks, etc. are highly degradable, and although they are mixed into vinegar, they are not suitable for long-term storage.

Therefore, it is necessary to touch the product as soon as possible after it is manufactured, but as mentioned above, the manufacturing process takes several days.

(3) Furthermore, eggs are considered to be a complete food that contains sufficient amounts of various nutrients, but on the other hand, egg yolks contain a large amount of cholesterol.

The amount of cholesterol in 100g of egg yolk is said to be about 2000, and squid, which is said to have the next highest content, has 300-400mg per 100g, making it the food with the highest amount of cholesterol. be.

Therefore, despite the effectiveness of its medicinal properties, vinegared eggs
It has tended to be less popular due to various reasons such as production, hygiene due to freshness, and cholesterol content.

In view of these points, the present inventor provides a vinegared egg that is excellent in production, freshness, and anti-cholesterol properties.

In the present invention, the first step is to obtain a solution for producing vinegared eggs.

In addition, the chicken egg of the present invention has a weight of 58 g as a standard egg.
The proportions of the total egg weight were set as 11.5% of the eggshell, 58.5% of the white, and 30% of the yolk.

Eggshells are obtained by breaking chicken eggs and removing the whites and yolks.

Next, the surface of the eggshell is sterilized and washed, and then immersed in an organic acid solution such as vinegar. The preferred amount of vinegar at this time is 1 chicken egg.
The amount is about 50g to 150g for each eggshell.

Eggs immersed in an organic acid solution such as vinegar are gradually melted and are completely melted in about 1 to 3 days.

According to the present invention, since the eggshell is washed in the broken egg state, the inner egg membrane is partially peeled off or damaged and immersed from both sides and cross sections, so the immersion surface area increases and the dissolution rate is lower than before. It is faster compared to

Next, the solution in which the eggshells are almost melted is filtered to remove undissolved residues, and the filtered solution is mixed with white sesame powder and stirred uniformly to produce a vinegared egg. Obtain a solution.

It is said that if there is a lot of cholesterol in food, serum cholesterol will inevitably increase, and if intake cholesterol increases by 100 mg, serum cholesterol will increase by 5.
．． 7■/d! The calculation will increase.

Polyunsaturated fatty acids such as linoleic acid have the effect of reducing serum cholesterol, and 1 g of saturated fatty acid will be offset by 2 g of polyunsaturated fatty acid.

Therefore, white sesame powder is 50g of the manufacturing solution for vinegared eggs.
For 150 g, add an amount of linoleic acid that is twice the amount of cholesterol contained in egg yolk.

In this way, a manufacturing solution for vinegared eggs is prepared. This solution itself can be stored for a long time.

Next, to explain the second step in producing completed vinegared eggs, fresh raw chicken eggs are broken and added to 50 to 150 g of the solution and stirred and mixed to obtain vinegared eggs. It is.

As described above, in the production of vinegared eggs, the present invention does not perform the production of vinegared eggs as a series of steps as in the past, but involves a step of manufacturing a solution for manufacturing vinegared eggs, and a process of adding egg whites and egg yolks to make vinegar. By dividing the process of completing eggs into a completely different level of work, it is possible to constantly obtain fresh vinegared eggs, the amount can be easily adjusted, and vinegar has an inhibitory effect on cholesterol. It can provide eggs.

In the description of the present invention, delicious white sesame was selected as the anti-cholesterol substance, but other substances having these effects can be substituted as appropriate.

Claims (2)

[Claims] (1) Sterilize and wash the surface of the eggshell from which the egg white, yolk, etc. have been removed by breaking the egg, immersing the eggshell in an organic acid solution such as vinegar to dissolve it, and filtering the solution to remove undissolved residue. and white sesame powder containing linoleic acid in an amount corresponding to 1 to 2 parts cholesterol contained in egg yolk. (2) Solution 5 for producing vinegared eggs according to claim 1
A method for producing a vinegared egg characterized by a thick consistency obtained by stirring and mixing 0 to 150 g of egg liquid such as the white and yolk of a raw chicken egg.