JPH0256068B2 - - Google Patents
Info
- Publication number
- JPH0256068B2 JPH0256068B2 JP59113578A JP11357884A JPH0256068B2 JP H0256068 B2 JPH0256068 B2 JP H0256068B2 JP 59113578 A JP59113578 A JP 59113578A JP 11357884 A JP11357884 A JP 11357884A JP H0256068 B2 JPH0256068 B2 JP H0256068B2
- Authority
- JP
- Japan
- Prior art keywords
- soft
- egg yolk
- granules
- content
- food
- 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.)
- Expired - Lifetime
Links
- 210000002969 egg yolk Anatomy 0.000 claims description 18
- 239000008187 granular material Substances 0.000 claims description 17
- 235000013345 egg yolk Nutrition 0.000 claims description 16
- 102000002322 Egg Proteins Human genes 0.000 claims description 15
- 108010000912 Egg Proteins Proteins 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 150000002632 lipids Chemical class 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は卵黄顆粒食品の製法に関するものであ
る。卵黄は卵生動物の成熟未受精卵に含まれる栄
養物質であつて、最も身近なニワトリの卵黄を分
析すると、水45％、タンパク質15％、脂肪25％、
リン脂質10％、灰分１％（リン0.92％）その他僅
干の炭水化物等であると言われている様に極めて
栄養価が高く人類の食生活資材として欠くことの
出来ない重要なものである。該卵黄の料理方とし
ては在来焼いたり煮たり種々の方法が行われ、そ
の食し方は食事のおかずとして利用されているの
が一般である。そこで本発明は従来の利用方法か
ら離れ、大人も子供もおやつ代わりに簡易に食す
ることが出来る様顆粒食品に状を変動せしめ、栄
養価の高い健康食品として利用出来る製法を得る
発明である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an egg yolk granule food. Egg yolk is a nutritional substance contained in the mature, unfertilized eggs of oviparous animals.When we analyze the egg yolk of the chicken, which is the most familiar animal, it contains 45% water, 15% protein, 25% fat,
It is said to contain 10% phospholipids, 1% ash (0.92% phosphorus), and a small amount of carbohydrates, making it extremely nutritious and an essential ingredient in the human diet. The egg yolk can be cooked in various conventional ways, such as baking or boiling, and is generally eaten as a side dish. Therefore, the present invention departs from the conventional usage method and provides a manufacturing method that changes the shape of granular food so that both adults and children can easily eat it as a snack, and that can be used as a highly nutritious health food.
本発明の製法に於ける一実施例を説明すると、
先づ卵を割り、白味と区分けした卵黄を例えば40
個得て、これを電熱グリルパンを用いて約200度
Ｃにて与熱状態にする。すると卵黄は加熱され気
泡が出始めるので、これをしやもじ等撹拌具を用
いて焦げつかない様まんべんなく撹拌作業を約15
分程継続して、軟かい塊状体を呈する軟塊物成形
工程を行う。該軟塊物を市販のミキサーに投入し
てスピードカツトすることにより、約３分間で前
記軟塊物はフワフワとした軟質顆粒物に細分成形
される。この軟塊物細分成形工程を経て、再び前
記電熱グリルパン上に戻して約40分間与熱状態の
なかで間断なく撹拌作業を継続する軟質顆粒物撹
拌工程へと続けることによつて、軟質顆粒物は次
第に水分が蒸発して、遂には卵黄の構成成分であ
る脂肪をはじめリン脂質、糖脂質等の脂質分滲出
現象を招来し、その脂資分にて軟質顆粒物自体を
油揚げ作用せしめて水分５％程度の乾燥状態にあ
る卵黄顆粒食品を得る。そしてこれを瓶乃至分包
体に定量填入して完成品とするものである。上記
実施例により得た卵黄顆粒食品に対し、その成分
の分析試験をした結果、下記の通りであつた。 An example of the manufacturing method of the present invention will be described as follows.
First, crack the eggs and separate the whites from the yolks.
Heat it to about 200 degrees Celsius using an electric grill pan. Then, the egg yolk will be heated and bubbles will start to appear, so use a stirring tool such as a shiyamoji to mix it evenly for about 15 minutes to prevent it from burning.
The process of forming a soft lump into a soft lump is continued for several minutes. By putting the soft lump into a commercially available mixer and speed cutting, the soft lump is finely molded into fluffy soft granules in about 3 minutes. After passing through this soft lump compaction process, the soft granules are returned to the electric grill pan and continued to the soft granule stirring process in which the stirring operation is continued without interruption in a heated state for about 40 minutes, so that the soft granules are gradually The water evaporates, eventually leading to the oozing of lipids such as fat, phospholipids, and glycolipids, which are the constituent components of egg yolk, and the soft granules themselves are fried with the fat content, resulting in a water content of about 5%. Obtain an egg yolk granule food in a dry state. Then, a fixed amount of this is filled into bottles or sachets to produce a finished product. The egg yolk granule food obtained in the above example was analyzed for its components, and the results were as follows.
粗蛋白質 33.8％
粗脂肪 57.1％
粗灰分 4.0％
ビタミンＡ 9.88IC／Kg
ビタミンB1 0.47mg／Kg
ビタミンB2 6.6mg／Kg
ビタミンB12 25μg／Kg
ビタミンＥ 36.4mg／Kg
本発明は上記実施例に示す如く、卵黄群に200
度Ｃ程度の与熱状態で加熱撹拌作業を行う軟塊物
成形工程により得た軟塊物を、ミキサーに投入し
て軟塊物細分成形工程を経た後、再び与熱状態に
置きながら軟質顆粒物撹拌工程へと続けることに
より、該軟質顆粒物は次第に水分を蒸発して卵黄
自体の脂質分滲出現象を招来せしめ、その脂質分
にて油揚げ作用せしめて水分５％程度の軟燥状態
の卵黄顆粒食品を得る製法を特徴とするものであ
る。Crude protein 33.8% Crude fat 57.1% Crude ash 4.0% Vitamin A 9.88IC/Kg Vitamin B 1 0.47mg/Kg Vitamin B 2 6.6mg/Kg Vitamin B 12 25μg/Kg Vitamin E 36.4mg/Kg The present invention is applied to the above embodiments. 200 in the yolk group as shown in
The soft lumps obtained through the soft lump forming process, which involves heating and stirring in a heated state of about 30°C, are put into a mixer and subjected to a soft lump fine molding process, and then placed in a heated state again to form soft granules. By continuing to the stirring process, the water in the soft granules gradually evaporates, causing the lipid content of the egg yolk itself to ooze out, and the lipid content acts as a deep-frying process, resulting in a soft egg yolk granule food with a water content of about 5%. It is characterized by a manufacturing method that obtains.
本発明は上記の如き製法であり、200度Ｃ程の
与熱状態の継続及びミキサーによるスピードカツ
トの工程が加工作業に入つているが、卵黄自体の
構成成分は全く破壊されておらず、卵黄の本来的
栄養価は全く損われてない状態にてその外観形状
上乾燥状態にある顆粒物に形状変更されているこ
とにより、保存管理がし易く、又スプーンで簡易
にすくつて食し得る為幼児や身体の不便な老人等
にも簡易に食せる至便性もある栄養価満点の健康
食品として利用し得る優れた有益性をもたらす発
明である。更に調味料、香辛料は一切使用せず、
まして他の食品材料を混入していないので、本来
卵は鮮度が大切であり日持ちが悪い大きな欠点を
解消している極めて優れた効果をもたらす。 The present invention uses the above-mentioned manufacturing method, and the process includes continuous heating at about 200 degrees Celsius and speed-cutting with a mixer, but the constituent components of the egg yolk itself are not destroyed at all, and the egg yolk itself is not destroyed at all. Its original nutritional value is completely intact, but its appearance has been changed to dry granules, making it easy to store and manage, and it can be easily scooped out and eaten with a spoon, making it suitable for young children and children. This invention provides excellent benefits that can be used as a nutritious health food that is convenient and can be easily consumed by elderly people with physical inconveniences. Furthermore, no seasonings or spices are used.
Moreover, since no other food ingredients are mixed in, eggs have an extremely excellent effect that eliminates the major drawback of eggs, where freshness is important and their shelf life is poor.
Claims (1)
作業を行う軟塊物成形工程により得た軟塊物を、
ミキサーに投入して軟塊物細分成形工程を経た
後、再び与熱状態に置きながら軟質顆粒物撹拌工
程へと続けることにより、該軟質顆粒物は次第に
水分を蒸発して卵黄自体の脂質分滲出現象を招来
せしめ、その脂質分に油揚げ作用せしめて水分５
％程度の軟燥状態の卵黄顆粒食品を得ることを特
徴とする卵黄顆粒食品の製法。1. Soft lumps obtained by a soft lump forming process in which egg yolks are heated and stirred at about 200 degrees C,
After the soft granules are placed in a mixer and subjected to the subdivision molding process, the soft granules are heated again and continued to the stirring process, whereby water gradually evaporates from the soft granules and the lipid content of the egg yolk itself oozes out. The fat content is fried and the water content is 5.
1. A method for producing an egg yolk granule food, which is characterized by obtaining an egg yolk granule food in a soft state of about 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59113578A JPS60259161A (en) | 1984-06-02 | 1984-06-02 | Preparation of granular food of vitellus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59113578A JPS60259161A (en) | 1984-06-02 | 1984-06-02 | Preparation of granular food of vitellus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60259161A JPS60259161A (en) | 1985-12-21 |
| JPH0256068B2 true JPH0256068B2 (en) | 1990-11-29 |
Family
ID=14615783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59113578A Granted JPS60259161A (en) | 1984-06-02 | 1984-06-02 | Preparation of granular food of vitellus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60259161A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL9401958A (en) | 1994-11-23 | 1996-07-01 | Friesland Brands Bv | Milk product enriched with eggshell flour. |
-
1984
- 1984-06-02 JP JP59113578A patent/JPS60259161A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60259161A (en) | 1985-12-21 |
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