JPS6345793B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegared eggs with improved workability.

Traditionally, vinegared eggs have been said to have medicinal effects on diabetes, weak stomach, liver disease, etc., and are widely used as folk medicine.

According to a typical manufacturing method, eggshells are immersed in vinegar for 3 to 4 days until almost dissolved, the remaining eggshells and eggshell membranes are removed by filtration, and the filtrate is mixed with egg liquid and stirred. are doing.

Conventional methods, of which such a method is a typical example, have a problem in that the overtreatment of undissolved residues tends to clog the sieve, and therefore the sieve process takes a long time.

The purpose of the present invention is to shorten the time required for these over-steps and to improve the workability of the entire process.

As a result of repeated research, the present inventors have found that if dried eggshell powder is used instead of the conventionally used raw egg with the eggshell attached or the eggshell as is, the liquid will pass through significantly during the process. I found that it can be improved.

The present invention was completed based on such findings, and is a method of making vinegared eggs, which is characterized by dissolving dried eggshell powder in vinegar or other organic acid solution, and then mixing egg liquid with this solution. A manufacturing method is provided.

The present invention will be explained in detail below.

In the present invention, the dried eggshell powder is generally prepared as follows, although it is not limited thereto. After washing the eggshells, remove the water and dry them in a drum dryer.
At a temperature of 100-500℃ for about 60-1 minutes, preferably about
Dry at 150-200℃ for about 40-20 minutes to reduce the moisture content to 1.
% or less, preferably 0.5% or less, and then finely crushed with a grinder or the like to obtain a particle size that preferably passes through a sieve of 100 to 200 mesh or more.

In the above preparation, if the drying temperature exceeds 500℃, the eggshell membrane tends to carbonize, making it difficult to obtain white eggshell powder.If the drying temperature is below 100℃, it is difficult to reduce the moisture content to 1% or less, resulting in drying. Not only is it difficult to pass through a sieve after crushing due to insufficient pulverization, but also when such powder comes into contact with vinegar or other organic acid solutions, swelling of the eggshell membranes is difficult to occur, and the liquid during sieving becomes difficult. Makes it difficult to pass through. In general, the degree of dryness of eggshell powder is determined by the degree to which the eggshell membrane swells when immersed in vinegar or other organic acid solution, that is, the water content is 1%.
It is necessary to do the following.

The particle size of the eggshell powder is preferably within the above range in consideration of the solubility of the eggshell in vinegar and the like and the permeability of the liquid during filtration.

The vinegar used in the present invention is not limited to a specific variety, and may be any brewed vinegar, such as rice vinegar, malt vinegar, fruit vinegar, grain vinegar, etc., or synthetic vinegar.

As the organic acid solution other than vinegar used in the present invention, an aqueous solution prepared by adjusting an organic acid acceptable for food addition, such as lactic acid, citric acid, ascorbic acid, etc. to a desired acid concentration, for example, about 5%, may be used. .

In the present invention, a mixed aqueous solution of the above-mentioned organic acids and a mixed solution of the organic acid and the above-mentioned vinegar can also be used.

The dried eggshell powder prepared as described above is dissolved in such vinegar or other organic acid solution, but the dissolution method is not limited in any way, and may be carried out according to a conventional method, for example, depending on the raw material used to promote dissolution. Both may be mixed and stirred under heating.

The amount of dried eggshell powder used depends on the type and concentration of the vinegar or other organic acid solution used, but it is usually preferably about 4 to 10 g per 100 g. 4g
If it is less than 10 g, the final product will tend to have a strong sour taste, and if it exceeds 10 g, it will be difficult to dissolve.

In the present invention, dried eggshell powder is used instead of the conventional raw egg with the eggshell attached or the eggshell itself, so it has better solubility in vinegar etc. It is also possible to shorten the dissolution time to several hours.

The resulting solution is then filtered in a conventional manner. It goes without saying that a normal filter machine can be used for this over-operation, but in the present invention, even if commercially available paper such as Toyo Shi No. The over-operation can be completed in 4 hours. It is not clear why even simple commercially available paper can be overtreated in such a short period of time, but it may also be due to the fact that the eggshells are made into a powder, which improves their solubility and therefore reduces the amount of eggshell residue. However, it seems that this is more likely due to the fact that by drying and powdering the eggshell, the eggshell membrane swells when it comes into contact with vinegar etc., creating a porous structure that allows the solution to pass through this tissue. Presumed.

Next, egg liquid is mixed with the obtained filtrate according to a conventional method, and the mixture is sufficiently stirred, for example, until the whole is homogenized, to produce a vinegared egg. The egg liquid that can be used in the present invention includes whole egg liquid, egg white liquid, egg yolk liquid, or a mixture thereof, as well as an aqueous solution of powdered egg, such as whole egg powder, egg white powder, egg yolk powder, or a mixed powder thereof. be. The amount of egg wash used depends on the raw materials such as vinegar used, but it is 10 to 35 per 100g.
Position g is preferred. By mixing an appropriate amount of egg liquid in this manner, the flavor of the vinegared egg becomes better, and it becomes preferable from a nutritional standpoint. In addition, the egg liquid is
If necessary, a solution of vinegar or other organic acid in which eggshell powder has been dissolved may be mixed before passing through the mixture, and the mixed solution may be passed through the filter.

The vinegared egg obtained as described above may be used as is, but if necessary, it may be powdered by spray drying or the like, or further formed into tablets for various purposes.

As described above, the method of the present invention not only achieves the intended purpose of shortening the time required for over-processing, but also shortens the time required for melting, which in turn improves the workability of the entire process. It is possible to achieve a significant improvement in this.

The present invention will be explained in more detail with reference to Examples below. In the present invention, all percentages are based on weight.

Example 1 Chicken eggshells obtained by breaking eggs were washed with water and then the moisture was removed.
After drying at 300°C for about 10 minutes using a drum dryer, the mixture was crushed using a crusher and passed through a 150-mesh sieve to obtain dried eggshell powder.

Add 400g of this eggshell powder to apple cider vinegar (acid concentration: 5%).
10 (equivalent to 10Kg) and heated to 50℃ to dissolve. After 3 hours, after most of the eggshell powder has dissolved, heat to 20℃.
Leave to cool. Next, apply this solution to Toyo Paper No.
Step 2 was filtered according to a conventional method, and 3.2 kg of whole egg liquid was added to the obtained filtrate, and the mixture was stirred and mixed until homogeneous to produce a vinegared egg according to the present invention. At this time, the time required for over-operation was about 5 hours.

As a control, a solution prepared in the same manner as above except that eggshells that had been crushed after being broken was used instead of dried eggshell powder required about 20 hours to undergo the same overtreatment as above. Also, for dissolution, approximately 3
It took a day.

Example 2 400g of dried eggshell powder prepared in Example 1 above was added to 10 (equivalent to 10kg) of citric acid (acid concentration: 5%) and dissolved by heating to 50°C. After 3 hours, most of the eggshell powder was dissolved. After dissolving, the mixture was left to cool to 20°C. This solution was then filtered through Toyo Paper No. 2 according to a conventional method, and 3.2 kg of whole egg liquid was added to the resulting filtrate and stirred and mixed until homogeneous to produce vinegared eggs. At this time, the time required for over-operation was 5 hours.

Example 3 400 g of dried eggshell powder was prepared according to the method of preparing dried eggshell powder in Example 1, except that it was passed through a 200-mesh sieve.
was added to rice vinegar (acid concentration: 5%) 10 (equivalent to 10 kg) and dissolved by heating to 80°C.After 2 hours, most of the eggshell powder was dissolved, and then left to cool to 20°C. This solution was then filtered according to Example 1 to obtain a whole egg solution.
3.2Kg was added to produce vinegared eggs according to the present invention.
The over-operation required only 5 hours.

Claims (1)

[Claims] 1. A method for producing vinegared eggs, which comprises dissolving dried eggshell powder in vinegar or other organic acid solution, and then mixing egg liquid with this solution.