JPS58170429A - Making method for nutritious food containing hen's eggs - Google Patents
Making method for nutritious food containing hen's eggsInfo
- Publication number
- JPS58170429A JPS58170429A JP57051729A JP5172982A JPS58170429A JP S58170429 A JPS58170429 A JP S58170429A JP 57051729 A JP57051729 A JP 57051729A JP 5172982 A JP5172982 A JP 5172982A JP S58170429 A JPS58170429 A JP S58170429A
- Authority
- JP
- Japan
- Prior art keywords
- eggs
- acid
- chicken eggs
- powder
- hen
- 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
Abstract
Description
【発明の詳細な説明】
本尭明は鶏卵を有機酸に浸漬せしめた液を粉末化して喫
し易くした栄養食品の製造に関するものである。DETAILED DESCRIPTION OF THE INVENTION This invention relates to the production of a nutritional food made by pulverizing a solution obtained by soaking chicken eggs in an organic acid and making it easier to consume.
従来、鶏卵を食酢に浸漬させた液は酢卵と称し、服用し
て種々の病気の治療に用いていた民間医薬である。Traditionally, a solution prepared by soaking chicken eggs in vinegar is called vinegared egg, and is a folk medicine that has been taken and used to treat various illnesses.
上述の酢卵は民間薬として病気の治療用に用いられてい
るが、卵生に含まれる蛋白質の他ミネラル、ビタミンを
多量に含んでいるため栄養食品としても広く賞味されて
いる。しかし、現在の栄養食品として掻取されているの
は卵の全卵すなわち、卵黄、卵白部分のみであった。The above-mentioned vinegared egg is used as a folk medicine to treat diseases, but it is also widely enjoyed as a nutritional food because it contains large amounts of protein, minerals, and vitamins. However, only the whole egg, that is, the yolk and white parts, are currently scraped as nutritional food.
本麩明者らは、鶏卵の栄養食品としての価値を評価する
と共に、卵殻部のカルシウム等の含量が豊富な点にかん
がみ、全卵部のみならず卵殻部までを一体の食品とすれ
ば綜合栄養食品として極めてすぐれたものであると考え
た。そこで、鶏卵全体を栄養食品とすることについて種
々研究を行ったところ、上記の酢卵が古くから民間医薬
として用いられていることに着目し、酢卵について検討
を行ったが、酢卵は鶏卵を食用酢に浸漬した液をそのま
た喫するため、その服用時に酢の刺激が極めで強烈でと
ても栄養食品として多量に喫することは困難であった。In addition to evaluating the value of chicken eggs as a nutritional food, the present inventors have also considered that the eggshell part is rich in calcium and other minerals. It was considered to be an extremely excellent nutritional food. Therefore, after conducting various research on using whole chicken eggs as a nutritional food, we focused on the fact that the above-mentioned vinegared eggs have been used as folk medicine for a long time, and we investigated vinegared eggs. Since the vinegar was soaked in edible vinegar and then consumed, the stimulation of the vinegar was extremely strong and it was difficult to consume large amounts as a nutritional food.
そこで、この鶏卵の食酢による浸漬物を容易に多量に喫
することができるようにするため検討したところ、鶏卵
の食酢浸漬液を凍結乾燥し後粉砕して粉末化することに
よって、鶏卵の各種成分を分解することなく粉末化する
ことが判った。そして更に研究を続けたところ、鶏卵を
浸漬し、鶏卵の全卵の８ならず卵殻部全部を浸出させる
には酢酸以外の有機酸例えばクエン酸、リンゴ酸、等の
食用に差支えのない５％以上の有機酸であれば可能であ
ることを見い出し、更に、噴霧乾燥においても鶏卵の有
用成分が殆ど分解せず利用てきることを見い出し本発明
を完成した。Therefore, we investigated how to make it easier to consume a large amount of chicken eggs soaked in vinegar.We decided to freeze-dry the vinegar soaked chicken eggs and then crush it into powder, thereby removing the various components of chicken eggs. It was found that it could be powdered without decomposition. Further research revealed that in order to soak chicken eggs and leach not only the whole eggshell but also the entire eggshell, organic acids other than acetic acid, such as citric acid and malic acid, should be used in an edible 5% range. It was discovered that the organic acids mentioned above can be used, and furthermore, the present invention was completed by discovering that even in spray drying, the useful components of chicken eggs can be used without being substantially decomposed.
本発明は鶏卵を５％以上の有機酸に浸漬せしめた液を凍
結又は噴霧乾燥せしめ、後粉末化することにより喫し易
くかつ綜合栄養素に富む鶏卵を主成分とする粉末栄養食
品の馴法である。The present invention is a method for preparing a powdered nutritional food containing chicken eggs as a main ingredient, which is easy to consume and rich in comprehensive nutrients, by freezing or spray-drying a solution obtained by soaking chicken eggs in an organic acid of 5% or more, and then powdering the food. .
本発明に使用する鶏卵は一般に市眼または生産されてい
る鶏卵なら何でも使用することができる。As the eggs used in the present invention, any commercially available or produced eggs can be used.
有機酸は酢酸、クエン酸、コハク酸、リンゴ酸等−価又
は多価脂肪酸で食用、に供しても差支えない１１
有機酸なら何れも使用できる。好適には酢酸又はクエン
酸である。またこれらの混合物でもよい。The organic acid may be acetic acid, citric acid, succinic acid, malic acid equivalent or polyvalent fatty acid, and any organic acid can be used as long as it is edible. Acetic acid or citric acid is preferred. A mixture of these may also be used.
本発明の方法は上記有機酸の５％以上の水溶液、好適に
は２０％の水溶液に浸漬する。浸漬時間は大体２〜７日
位で鶏卵の卵殻、卵黄、卵白部分が完全に酸液に溶解す
るまで放置する。このようにして得られた液は強い刺激
性酢臭並びに酸味を有する。The method of the present invention involves immersing the organic acid in a 5% or more aqueous solution, preferably a 20% aqueous solution. The soaking time is approximately 2 to 7 days, and the eggs are left to stand until the eggshell, yolk, and egg white parts are completely dissolved in the acid solution. The liquid thus obtained has a strong pungent vinegar odor and a sour taste.
以上の如くしてえられた嫂を粉末にするには凍結乾燥又
は噴霧乾燥によって行う、凍結乾燥の場合は、本発明の
有効成分である鶏卵の酸溶解物を各種成分を分解、劣化
することなく有利に粉末化することができる０本発明に
用いる凍結乾燥は一般の凍結乾燥方法、すなわち、上記
液を−（資）°Ｃ以下に凍結させ、凍結完了後乾燥室に
入れ、０．８ｍＨｇ以下の真空にし、結氷した水分は昇
華により水蒸気となって飛散脱水する。そして乾燥が終
了すると乾燥室の真空を常圧にもどし乾燥品をとり出す
、また、噴霧乾燥は、一般に使用される噴霧乾燥機を用
い、上記液を霧状にして、蒸発面積を拡大し、熱風中に
噴霧して瞬間的に乾燥させる。To powder the mother-in-law obtained as above, freeze drying or spray drying is performed.In the case of freeze drying, various components of the acid dissolved chicken egg, which is the active ingredient of the present invention, are decomposed and degraded. Freeze-drying used in the present invention is carried out by a general freeze-drying method, that is, the above-mentioned liquid is frozen to below - (capital) °C, and after freezing is completed, it is placed in a drying chamber and heated at 0.8 mHg. The following vacuum is applied, and the frozen water becomes water vapor by sublimation and is dehydrated by scattering. When drying is completed, the vacuum in the drying chamber is returned to normal pressure and the dried product is taken out.Spray drying uses a commonly used spray dryer to atomize the liquid and expand the evaporation area. Spray into hot air and dry instantly.
本発明に用いる乾燥方法としては、加熱処理を伴わない
凍結乾燥方法が有利である。As the drying method used in the present invention, a freeze-drying method that does not involve heat treatment is advantageous.
以上の如くして得られた鶏卵の酢溶解液を乾燥した固形
物は普通の粉砕手段により微粉末とする。The solid substance obtained by drying the vinegar solution of chicken eggs obtained as described above is pulverized into a fine powder by ordinary pulverization means.
かくして得られた微粉末は黄色の粉末であり、刺激性の
酸の臭味を有しない、そして、その成分も鶏卵の含有す
る蛋白質、脂肪コレステロール、ミネラル、ビタミン類
が悉（含まれ、かつ、卵殻に含まれるカルシウムも含ま
れる極めて栄養価の高いものである。従って、この粉末
をそのま＼喫してもよく、更に、これを錠剤、火剤等に
成型してもよい。The fine powder thus obtained is a yellow powder that does not have a pungent acid odor or taste, and contains all the proteins, fatty cholesterol, minerals, and vitamins contained in chicken eggs. It is highly nutritious, including the calcium contained in eggshells. Therefore, this powder may be consumed as is, or it may be formed into tablets, gunpowder, etc.
本発明の方法において、鶏卵を酸で溶解した液を粉末化
したものを錠剤、先刻等に成型するには、一般に粉末を
成型する打鍵機により錠剤、火剤とすることができる。In the method of the present invention, a liquid obtained by dissolving chicken eggs in an acid is pulverized and molded into tablets, powder, etc., by using a key press that molds powder into tablets or gunpowder.
なおこの場合、上記粉゛末に適宜の賦形剤例えば乳糖等
を添加混合して打刻してもよい。In this case, an appropriate excipient such as lactose may be added to and mixed with the powder and then stamped.
以上の如くして得られた、本発明の鶏卵を主成分とした
粉末、錠剤、先刻は刺激性の酸味が全くなく極めて喫し
易い性状であり、かつ、その成分も全卵の各種成分と卵
殻の各種成分が綜合的に配合され栄養食品として極めて
すぐれたものである。The powders, tablets, and tablets of the present invention, which are obtained as described above, have no irritating sour taste and are extremely easy to consume, and their ingredients include various components of whole eggs and eggshells. Various ingredients are comprehensively blended, making it an extremely excellent nutritional food.
次に本発明の実施例をあげる。Next, examples of the present invention will be given.
実施例１゜
１ｆ１５０ｇの鶏卵加個を加％の酢酸水溶液１１に漫潰
し５日室温で放置する。浸漬卵が完全に溶解した液を２
１の容器に移し、冷凍室に入れ１０時間−（資）°Ｃに
冷却し、該液を完全に凍結させる。この容器を２００−
の真空乾燥室に移し０．８ｍＨｇ以下の真空にして１０
時間乾燥する。後、この固形物を型粉砕機で頷メッシエ
に粉砕して本発明の栄養食品３６０ｇ（３〜５％水分）
かえられる。Example 1゜150 g of fried chicken eggs were crushed in 11% aqueous acetic acid solution and left at room temperature for 5 days. 2. Add the solution in which the soaked eggs are completely dissolved.
Transfer the mixture to a container No. 1, place it in a freezer, and cool it to -(4)°C for 10 hours to completely freeze the liquid. This container is 200-
Transfer to a vacuum drying chamber and vacuum to 0.8 mHg or less for 10 minutes.
Dry for an hour. After that, this solid material was crushed into a messier shape using a mold crusher to obtain 360 g of the nutritional food of the present invention (3 to 5% moisture).
I can be hatched.
実施例２゜
実施例１の酢酸加％水溶液の代りにクエン酸加％水溶液
を用い同様の操作で製造した鶏卵の酸溶解液粉末３６０
ｇが得られる。Example 2 Acid-dissolved chicken egg powder 360 was produced in the same manner as in Example 1 using a citric acid-added aqueous solution instead of the acetic acid-added aqueous solution.
g is obtained.
実施例１と同様な操作により鶏卵の酢酸溶解液２１を噴
霧乾燥機により、この液を噴霧し、乾燥機内１５０’Ｃ
位の温度で乾燥させると約３７０ｇ（５〜８％水分）の
粉末状の本発明の栄養食品が得られる。In the same manner as in Example 1, the acetic acid solution of chicken eggs 21 was sprayed using a spray dryer, and the temperature inside the dryer was 150'C.
When dried at a temperature of about 100 mL, approximately 370 g (5-8% moisture) of the nutritional food of the present invention in powder form is obtained.
代理人 伊東置忘（ほか２名）Agent: Ito Okimo (and 2 others)
Claims (1)
は噴務乾燥し、後粉末化することを特徴とする鶏卵を主
成分とする栄養食品の製法。 ２、鶏卵を５％以上の有機酸に浸漬せしめた液を凍結又
は噴務乾燥し、粉末化し、後錠剤又は先刻に成型すやこ
とを特徴とする鶏卵を主成分とする栄養食品の製法。 ３、有機酸が酢酸又はクエン酸である特許請求の範囲第
１項又は第２項記載の鶏卵を主成分とする栄養食品の製
法。[Scope of Claims] 1. A method for producing a nutritional food containing chicken eggs as a main ingredient, which comprises soaking chicken eggs in an organic acid of 5% or more, freezing or spray-drying the solution, and then pulverizing the solution. 2. A method for producing a nutritional food containing chicken eggs as a main ingredient, which is characterized by freezing or spray-drying a liquid obtained by soaking chicken eggs in an organic acid of 5% or more, pulverizing the solution, and then forming the resulting tablets into tablets or molding them in advance. 3. The method for producing a nutritional food containing chicken eggs as a main component according to claim 1 or 2, wherein the organic acid is acetic acid or citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57051729A JPS58170429A (en) | 1982-03-29 | 1982-03-29 | Making method for nutritious food containing hen's eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57051729A JPS58170429A (en) | 1982-03-29 | 1982-03-29 | Making method for nutritious food containing hen's eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58170429A true JPS58170429A (en) | 1983-10-07 |
Family
ID=12894974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57051729A Pending JPS58170429A (en) | 1982-03-29 | 1982-03-29 | Making method for nutritious food containing hen's eggs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58170429A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000018257A1 (en) * | 1998-09-25 | 2000-04-06 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
-
1982
- 1982-03-29 JP JP57051729A patent/JPS58170429A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000018257A1 (en) * | 1998-09-25 | 2000-04-06 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
| US6358554B1 (en) | 1998-09-25 | 2002-03-19 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
| AU768268B2 (en) * | 1998-09-25 | 2003-12-04 | Yoshihide Hagiwara | Process for producing powdery acid-treated egg |
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