【発明の詳細な説明】[Detailed description of the invention]
本発明は、卵殻微粉末から成る練製品用の物性
改良剤に関する。
本発明に於いて練製品とは、摺漬した魚肉に調
味料等を混ぜて、蒸したり焼いたりしたカマボコ
等のことをいう。また練製品の物性とは、これ等
練製品のゲル強度のことである。
近時、鶏卵が加工食品の原料として多量に使用
され、その時に派生する炭酸カルシウムを主成分
とした卵殻の有効利用が望まれているが、従来は
家畜等のカルシウム補給用飼料として利用されて
いるにすぎない。しかしながら卵殻は、鳥という
生体を経て産出されたものであり、またその成分
は、前述の如く炭酸カルシウムを主成分としてい
ることから、本発明者はこれ等の特徴を生かして
有効な利用方法を種々検討した。尚、卵殻の主成
分である炭酸カルシウムは1000〜1200℃等の非常
に高い温度で強熱すると、酸化カルシウム（白色
灰化物）と二酸化炭素に解離する。そして従来、
この卵殻変性物である酸化カルシウムが食品中の
水分を吸収し、強アルカリ剤である水酸化カルシ
ウムに変わることを利用して食品の品質改良剤と
して使用する方法が知られる。
一方、本発明は、このような卵殻の変性物の利
用とは本質的に異なるものであり、卵殻自体の自
然の主成分である炭酸カルシウムを利用するもの
である。
そこで研究の結果、卵殻を粉砕して粒度約300
メツシユ（以下ｍ／ｓと略す）パスの微粉末とす
ると、これを添加して製した練製品はゲル強度が
向上するという物性の改良が知見された。すなわ
ち、卵殻微粉末を練製品に0.05〜0.2％程度添加
すると、その微粉末が練製品のゲル組織中に何ら
かの形で関与するためか、対照の卵殻微粉末無添
加の練製品に比較して約２割のゲル強度の向上を
みる効果があつた。従つて本発明は、上記の知見
に基づきなされたもので、従来有効利用されてい
ない卵殻の新規な利用用途を提供しようとするも
のである。
すなわち本発明は、炭酸カルシウムを主成分と
する粒度が約300m／ｓパスの卵殻微粉末からな
る練製品の物性改良剤である。
本発明で用いる炭酸カルシウムを主成分とする
粒度が約300m／ｓパスの卵殻微粉末を製造する
には、通常まず割卵して内容卵液を除去した後卵
殻を粗粉砕しよく洗浄して更に殺菌をするか、又
はせずして、次に約300〜400℃程度に約４〜５分
間加熱して乾燥する。乾燥後の卵殻の水分含量は
約５％以下になるようにするのが望ましい。水分
含量が約５％を越えると、次工程の篩通しがし難
くなりやすい。次いでハンマーミル等の粉砕機で
粉砕後、粒度約300m／ｓパスの所望粒度の篩通
しを行つて微粉砕物を調製する。なお、ハンマー
ミル等で粉砕後空気分級機等を使用して粉級した
ものをバツグフイルター等の濾過機で回収して製
してもよい。
上記の方法で製した粒度が約300m／ｓパスの
卵殻微粉末を練製品の物性改良剤として用いる場
合には、常法の練製品製造工程中のいずれかの時
期に添加すればよいが、好ましい添加時期は、荒
摺り以降の塩摺り、又は本摺り工程中である。添
加する量は、原料すり身に対して0.05〜0.2％程
度でよく、0.05％未満になるとゲル強度強化の効
果が出にくくなり、0.2％を越えると、喫食時ザ
ラツキを感じる等食味上の問題が出てくる。該微
粉末を添加した後は、常法に従つて成型加熱して
練製品を製すればよい。なお練製品に添加する場
合の卵殻微粉末の粒度は、約300m／ｓパスであ
る必要がある。約300m／ｓパスしない粒度にな
れば効果も出にくい他に、喫食時にザラツキを感
じる場合があり使用に適さない。
このように、粒度が約300m／ｓパスの卵殻微
粉末を練製品に添加すると微粉末粒子の細かさと
も関連してか物性（練製品のゲル強度）がかなり
向上し強化されるという効果が生ずる。従つて本
発明は卵殻の新規で有効な利用用途を提供するも
のである。
以下、本発明の効果を例示する試験例及び実施
例を説明する。
試験例
試験方法
冷凍助宗鱈のすり身１Kgに清水300ｇを加えて、
摺漬機にて粗摺漬後食塩25ｇを加え本摺漬した。
次いでこの原料すり身で三辺が３cmのすり身の固
りを製し常法に従つて蒸煮し練製品を製造した。
一方上記と同一の原料を使用して練製品を製造
する工程中の本摺漬時に粒度100〜200m／ｓ、
200〜300m／ｓ、300〜400m／ｓ、及び400m／
ｓパスの卵殻微粉末を原料すり身に対して0.05
％、0.1％、0.15％、0.2％、及び0.25％ずつ添加
して20種類のすり身を製して夫々を三辺が３cmの
すり身の固りとして、これを常法に従つて蒸煮し
練製品を製造した。次いで試料の夫々についてレ
オメーターを使用してゲル強度（抗張力）を測定
したところ下表に示すとおりとなつた。なおレオ
メーターのプランジヤーは、球型で直径８mm、上
昇速度毎分６cmで測定した。
試験結果
The present invention relates to a physical property improver for paste products made of fine eggshell powder. In the present invention, the paste product refers to kamaboko, etc., which is prepared by mixing pickled fish meat with seasonings, etc., and then steaming or grilling the mixture. The physical properties of the paste product refer to the gel strength of the paste product. In recent years, chicken eggs have been used in large quantities as raw materials for processed foods, and it has been desired to effectively utilize the resulting eggshells, which mainly contain calcium carbonate. It's just that. However, since eggshells are produced through living organisms such as birds, and their main component is calcium carbonate as mentioned above, the present inventors have devised an effective method for utilizing these characteristics. Various considerations were made. Note that when calcium carbonate, which is the main component of eggshells, is ignited at a very high temperature such as 1000 to 1200°C, it dissociates into calcium oxide (white ash) and carbon dioxide. And conventionally,
A method is known in which calcium oxide, which is a modified eggshell product, absorbs water in food and turns into calcium hydroxide, a strong alkaline agent, and is used as a food quality improving agent. On the other hand, the present invention is essentially different from the use of such a modified eggshell, and uses calcium carbonate, which is a natural main component of the eggshell itself. As a result of research, we found that we crushed eggshells to a particle size of approximately 300.
It has been found that when a mesh (hereinafter abbreviated as m/s) pass fine powder is used, the physical properties of the paste product manufactured by adding the same are improved, such as the gel strength is improved. In other words, when approximately 0.05 to 0.2% of eggshell fine powder is added to a dough, the fine powder becomes involved in the gel structure of the paste in some way, compared to the control paste without eggshell powder. It was effective to see an improvement in gel strength of about 20%. Therefore, the present invention has been made based on the above-mentioned findings, and is intended to provide a new use for eggshells that have not been effectively utilized in the past. That is, the present invention is an agent for improving the physical properties of a paste product made of fine eggshell powder containing calcium carbonate as a main component and having a particle size of about 300 m/s pass. To produce fine eggshell powder with a particle size of about 300 m/s pass, which is mainly composed of calcium carbonate, used in the present invention, the eggs are usually first broken, the egg liquid content removed, and then the eggshells are coarsely ground and washed well. After further sterilization or no sterilization, the product is then heated to about 300 to 400°C for about 4 to 5 minutes and dried. Desirably, the moisture content of the eggshell after drying is about 5% or less. When the moisture content exceeds about 5%, it tends to be difficult to pass through a sieve in the next step. Next, the mixture is pulverized with a pulverizer such as a hammer mill, and then passed through a sieve with a particle size pass of approximately 300 m/s to obtain a finely pulverized product. Note that the product may be produced by pulverizing with a hammer mill or the like, grading it into powder using an air classifier, and recovering it with a filter such as a bag filter. When using the fine eggshell powder with a particle size of approximately 300 m/s pass produced by the above method as a physical property improver for a dough, it may be added at any time during the conventional dough manufacturing process. The preferable addition time is during the salt-printing process after rough-printing, or during the main-printing process. The amount to be added should be about 0.05 to 0.2% based on the raw surimi. If it is less than 0.05%, it will be difficult to strengthen the gel strength, and if it exceeds 0.2%, there will be problems with taste such as the feeling of graininess when eating. come out. After adding the fine powder, a dough may be prepared by molding and heating according to a conventional method. The particle size of the fine eggshell powder when added to the paste product needs to be approximately 300 m/s pass. If the particle size does not pass approximately 300 m/s, it will not be as effective and may feel grainy when eaten, making it unsuitable for use. In this way, when eggshell fine powder with a particle size of approximately 300 m/s pass is added to a dough, the physical properties (gel strength of the paste) are significantly improved and strengthened, possibly due to the fineness of the fine powder particles. arise. Therefore, the present invention provides a new and effective use for eggshells. Test examples and examples illustrating the effects of the present invention will be described below. Test example Test method Add 300g of fresh water to 1kg of frozen Sukemune cod paste,
After rough pickling using a pickling machine, 25 g of common salt was added and pickling was carried out.
Next, chunks of surimi with three sides of 3 cm were prepared from this raw surimi and steamed according to a conventional method to produce a paste product. On the other hand, the particle size is 100 to 200 m/s during the main pickling process during the process of producing a paste using the same raw materials as above.
200~300m/s, 300~400m/s, and 400m/s
0.05 of s-pass eggshell fine powder to raw surimi
%, 0.1%, 0.15%, 0.2%, and 0.25% to make 20 types of surimi, each of which is made into a mass of 3 cm on three sides, which is then steamed in a conventional manner to make a paste product. was manufactured. Next, the gel strength (tensile strength) of each sample was measured using a rheometer, and the results were as shown in the table below. The plunger of the rheometer was spherical, had a diameter of 8 mm, and measured at a rising speed of 6 cm per minute. Test results
【表】
以上の試験例結果から理解できるように、卵殻
微粉末を添加した場合に、無添加のもに比べて練
製品のゲル強度が0.2％の添加でも約２割方強化
される。また、卵殻微粉末の粒度が300m／ｓパ
スしないものの場合は上記効果が比較的低いのに
対して粒度300m／ｓパスの場合は効果はかなり
高くなつていることが理解される。
尚、上表中の＊印を付した測定値に該当する製
品では、喫食した場合いずれもザラツキが感じら
れた。
実施例
割卵して内容卵液を除去した鶏卵卵殻10Kgを水
で洗浄後、ドラム式乾燥機に入れて、350℃で５
分間乾燥し水分含量約４％とした。
次いで乾燥した卵殻をハンマーミル式の粉砕機
で粉砕後、400m／ｓの篩通しを行い粒度400m／
ｓパスの卵殻微粉末9.8Kgを製造した。
これとは別に、冷凍助宗鱈すり身100Kgに清水
30Kgを加えて、摺漬機で粗摺漬後、食塩2.5Kg、
馬鈴薯澱粉５Kg、砂糖１Kg、みりん４Kg及びグル
タミン酸ソーダ１Kgを加え本摺漬する工程中に、
上記方法で得られた卵殻微粉末を150ｇ添加し、
常法に従つて１個当り平均200ｇの練製品（かま
ぼこ）を550個製造した。[Table] As can be understood from the results of the above test examples, when fine eggshell powder is added, the gel strength of the paste product is strengthened by about 20% compared to that without the addition, even when 0.2% is added. It is also understood that when the particle size of the eggshell fine powder does not pass 300 m/s, the above effect is relatively low, whereas when the particle size passes 300 m/s, the effect is considerably high. In addition, all of the products corresponding to the measurement values marked with * in the above table felt rough when eaten. Example: After washing 10kg of chicken eggshells with water after breaking them and removing the egg liquid, they were placed in a drum dryer and dried at 350°C for 5 minutes.
It was dried for a minute to a moisture content of about 4%. Next, the dried eggshells are crushed using a hammer mill type crusher and passed through a sieve at 400m/s to obtain a particle size of 400m/s.
9.8 kg of s-pass eggshell fine powder was produced. Separately, 100kg of frozen Sukeso cod surimi with fresh water
Add 30Kg and roughly pickle with a pickling machine, then add 2.5Kg of salt.
During the process of adding 5 kg of potato starch, 1 kg of sugar, 4 kg of mirin, and 1 kg of sodium glutamate,
Add 150g of eggshell fine powder obtained by the above method,
550 kamaboko paste products (kamaboko) each weighing an average of 200 g were manufactured according to a conventional method.