JPS62175155A - Vinegared solid egg - Google Patents

Abstract

PURPOSE:To obtain the titled vinegared egg having excellent preservability and palatability, eatable by simple means and useful as a nutrient food, by compounding dried egg component with a solidified vinegar component and a solid sweetener. CONSTITUTION:The objective vinegared egg can be produced by compounding (A) a solidified egg component with (B) a solidified vinegar component and (C) a solidified sweetener (preferably stevia sweetener). Preferably, the component A contains 20-100pts.(wt.) of albumen and 30-100pts. of egg shell based on 100pts. of yolk and the component B contains >=10pts. of an organic acid such as malic acid per 100pts. of acetic acid. The weight ratio of A:B is preferably 100:(1.0-50.0) and that of A:C is preferably 100:(0.5-5.0).

Description

[Detailed description of the invention]

[Field of Industrial Application] The present invention relates to a solid vinegared egg with improved taste, which is made by blending a dried egg component, a solidified vinegar component, and a solid sweetener. [Prior art 1] As is well known, chicken eggs contain all the ingredients necessary to grow a chicken embryo into a chick, and are therefore treated as a nutritionally perfect food. Although it is a relatively inexpensive source of Sakae M that can be found in ordinary diets, it is a valuable source, but it is especially important for people living in underdeveloped areas, who lived in the era when the diet was poor, and even today, who still have a low level of diet. It is a nutritional food with a similar meaning. Proteins have an ideal amino acid composition, especially tryptophan and methionine. It is rich in essential amino acids that are difficult to obtain from plant foods. Egg yolk contains vitamins A and B. B.2. There are also many E, ni, etc. Lecithin is a major component of phospholipids that accounts for about 10% of the solid content of egg yolk, and recently, its physiologically active action has been in the spotlight along with soybean lecithin, and it has been used as a food additive with medicinal effects. Although eggs are highly nutritious and have excellent digestibility, it has been pointed out that they contain less Ca than milk. On the other hand, vinegar has long been known to be effective in promoting health, and by being used in various ways in cooking, it enriches the Japanese diet and helps maintain health. For example, acetic acid is said to be a raw material for producing adrenal cortical hormones. It has also been recognized to improve liver function, increase appetite, and recover from fatigue, and has recently been gaining acclaim as a health method for drinking vinegar or black vinegar in succession, and is gaining more fans. In addition, organic acids contained in natural fruits, such as citric acid and malic acid, are components that appear during the so-called Krebs cycle, a process in which nutritional components such as carbohydrates, proteins, and fats are broken down and absorbed in the body. It is said that ingestion of these substances promotes the decomposition of secondary nutritional components and helps eliminate substances that cause fatigue, such as amorphous butic acid and lactic acid, and some scholars recommend consuming large amounts of these substances. Acids made by combining eggs, which are packed with nutritional ingredients, and vinegar, which is effective for promoting health, have been widely used by people since ancient times as a food with medicinal effects rather than mere nutrients. It seems to have been especially used in the cold regions of Tohoku and Hokkaido. The medicinal effects of acids are particularly effective against adult diseases, such as resolving arteriosclerosis, preventing cerebral hemorrhage, and myocardial infarction. It has medicinal effects on weak stomach, hepatitis, tuberculosis, pneumonitis, and gallstones. It is also said to be effective in treating kidney stones. [Problems to be Solved by the Invention] As described above, acids have been useful as folk medicine since ancient times, but their biggest drawbacks are that they take a long time to make and are difficult to ingest. Acids are usually made as follows. That is, vinegar 100~
One well-washed egg is immersed in 200 ml of water for 3 to 4 days in its shell, until the shell is dissolved to the extent that it does not retain its original shape, and then the insoluble eggshell membrane is removed and mixed well. Add honey if necessary. Divide 1 egg into 10 doses and eat 1 in 5 days.
Take twice a day with water before meals. In this way, the calcium carbonate in the eggshell becomes calcium acetate and is eluted, thereby replenishing the calcium content that is said to be somewhat lacking in the egg components, resulting in a more complete nutritional component. but,
The taste of this product is not at all delicious; it has a pungent acetic acid odor and a fishy egg taste, and it takes a great deal of effort to take it consistently over a long period of time. Furthermore, there are many storage problems when taking such a liquid mixture over several days.

[Means to solve the problem]

The present inventors paid attention to these facts, and as a result of intensive research into methods of making products that are better in terms of taste and handling, they have arrived at the present invention. Firstly, by solidifying the entire product, handling and storage problems can be eliminated, and secondly, the taste can be adjusted without disturbing the overall nutritional balance, making it easy to consume continuously over a long period of time. It is about making things possible. The inventors of the present invention have developed a vinegar component solidified for a composition appropriately blended with dried whole egg components or three components of egg yolk, egg white, and egg shell based on the concept of mouth-like thinking. It has been found that the above object can be achieved by blending an organic acid with a sweetener, flavor, etc. for seasoning. In the art, the egg component may be a dried whole egg, but in order to adjust the component ratio according to the purpose and make a better product, it is preferable that each component is processed separately. This method is especially necessary to add calcium starting from eggshells. The egg component may be dried as is, but it may also be slightly processed as long as it has been treated in a hygienic manner and in a manner that does not impair its nutritional essence. For example, there is a method of decomposing a part of the albumin of egg white protein with an enzyme to reduce its molecular weight and improve its digestibility. Alternatively, the phospholipid-rich portion of the egg yolk and the egg yolk protein portion may be treated separately. Generally speaking, if the egg components are dried as they are, they will look like the following Ojiji. If the total weight of one raw egg is 60g, the weight ratio egg yolk is approximately 100 (including approximately 1C of lecithin) 4
8% Egg white: approx. 4019% Eggshell: approx. 7 g 33% Total: approx. 21 g In the present invention, the blending ratio can be adjusted for the purpose of enhancing nutrition without being restricted by this component ratio. However, as mentioned above, in order to respect the track record of long-term use as a folk medicine, the basic composition was set in a range close to that of whole eggs. The mixing ratio is 100 parts by weight of egg yolk to 2 parts by weight of egg white.
Preferably, the content is 0 to 100 parts by weight, and the eggshell content is 30 to 100 parts by weight. It is free to further add the isolated lecithin mentioned above to this basic formulation. Acetic acid, the main component of vinegar, is a liquid and cannot be treated as a solid as it is, so it requires some sort of holding agent. This goal can be achieved, for example, by absorbing high concentrations of acetic acid in sodium acetate. Organic acids that are involved in the Krebs cycle and have excellent taste include citric acid, malic acid, and succinic acid, but tartaric acid also shows similar effects. Fortunately, these talic acids are solid at room temperature, and blending them with an acetic acid component is suitable for the purpose of the present invention. In this way, the ratio of other organic acids to acetic acid should be determined depending on the solidification conditions, ease of storage, and even the taste of the product, but generally it is 10 parts by weight per 100 parts by weight of acetic acid. Parts by weight or more are sufficient. If it is lower than this, the pungent taste peculiar to acetic acid will be too strong, so it is not suitable. Moreover, if it is added within this range, it is also possible to reduce quality deterioration during long-term storage. Regarding the quantitative ratio of acetic acid and organic acid to egg components, according to the original acid phase composition, the ratio of egg components to acetic acid should be considered alone, but it is thought that other organic acids may have substantially the same effect. It is appropriate to look at the total amount. In the acid phase, about 3 to 6 g of acetic acid is present per 14 g of solid content. Converting this into a weight ratio is 100:25~5
It will be about 0. On the other hand, claim 3 states that the weight ratio of the organic acid to acetic acid is 100:10 or more, so the weight ratio of the solid vinegar component to the solidified egg component is 100:10.
: Approximately 1.0 to 50.0 is suitable. From a nutritional standpoint, simply adding a solid vinegar component to a solid egg component results in poor taste, which is inconsistent with the intent of the present invention. In the past, examples of sweetening with honey etc. to make it easier to drink can be seen in the literature, but since the original taste of this product is strong sourness and a heavy mellow taste, it is difficult to use honey or carbohydrates. It is difficult to improve this with sweeteners. As a result of repeated research into ways to improve this point, the inventors of the present invention have found that a significant improvement effect can be obtained when sweetening is performed mainly using a stew seasoning agent. Stevia sweetener is made by extracting and refining the sweet components contained in the dried leaves of Stevia, a plant belonging to the Chrysanthemum family, and adding sugar as necessary, but it has a smoother taste compared to carbohydrate sweeteners. Moreover, it is highly praised for its compatibility with acidic foods. As a result of using this property to sweeten the products of the present invention, better results than expected were obtained, and it is considered to be an essential condition for the present invention. However, the use of stevia sweetener does not preclude the use of other sweeteners, and in fact, it can be expected that the sweetening effect of stevia can be further enhanced by appropriately blending multiple sweeteners. Sugar and grape sugar are used as sweeteners. Carbohydrate sweeteners such as xylose, palatinose, maltose, cabling sugar, and fructooligosaccharide; sugar alcohols such as maltitol, xylitol, and sorbitol; and synthetic sweeteners such as cyclamate, saccharin, aspartime, and acesulfame; Furthermore, one or more of natural sweeteners such as thaumatin, phyllodultin, and glycyrrhizin may be used in combination as appropriate. In addition, ingredients other than sweetness for seasoning purposes,
For example, fruit essences, various flavors, amino acid-based seasonings such as sodium glutamate, sodium inosinate, and sodium guanylate may be used, and trace amounts of nutritional supplements such as vitamins. Inorganic salts and the like may also be added. The product may be mixed in powder form, or may be formed into granules or tablets for easier use. In principle, the amount of intake should follow the example of the acid phase described above, but there is no problem even if there is a slight excess intake.

【Example】

Further, the present invention will be explained by showing examples. Example 1 Commercially available dried egg ingredients were blended as follows. Dried egg yolk (manufactured by Q-Bee Co., Ltd.) 500Q Dried egg white (〃 ) 200g Powdered eggshell (trade name: Calzetsu 1, manufactured by Kyokuto Kasei Kogyo Co., Ltd.) 0
0g was mixed in powder form to make a total of 1 ku. On the other hand, solid acid was prepared as follows. Powdered vinegar (acetic acid: Sodium acetate 42G. Product name Sansugen, manufactured by Sanei Chemical Co., Ltd.) 60Q malic acid 60g Citric acid 60g White sugar
800Q Stevia Sweetener (Product name: S Sweet, manufactured by Dezumi Kokusaku Valve Co., Ltd.) 0g Vitamin C10G Lemon Essence Small amount
The above amounts were mixed to form 1 kg of powdered solid composition. These two types of compositions were mixed to form an acid phase composition. When this product was presented to nine panelists to evaluate its taste, all of them agreed that it was a highly palatable food. At the same time, 1,000 g of caster sugar was added instead of the stevia sweetener to make a total of 1,800 c) of caster sugar, and nine panelists compared the taste with the above composition. It was determined that Example 2 Commercially available dried egg ingredients were blended as follows. Dried egg yolk protein (trade name: Yoke Protein, manufactured by QB) 50q Dried egg white protein (trade name: Peptide [P-1, /l
) Powdered egg shell (trade name Calzet, manufactured by Kyokuto Kasei Kogyo Co., Ltd.) 00Q Egg yolk lecithin (phospholipid 16%, manufactured by Kewpie Co., Ltd.)
300 g or more were mixed to make a powdered egg composition of 11 (g). The solid acid composition was prepared as follows. Powdered vinegar (Ml!! Acetic acid 40%, trade name Sansugen. Manufactured by Sanjo Kagaku Co., Ltd.) ) 200Q phosphoric acid 200g Malic acid 200Q Succinic acid 20C] Tartaric acid
1000+ white sugar
1230CI Stevia sweetener (product name: S Sweet, manufactured by Chongyang Kokusaku Pulp Co., Ltd.) 0g Vitamin B2 10c+ Atsupuruessense Small amount After mixing these two types of compositions, they were made into granules with a diameter of 1 to 21I1m by a fluidized granulation method. . When the taste quality of this product was evaluated by nine panelists, all of them agreed that it was an excellent food with a harmonious combination of egg protein flavor, sourness, and sweetness.

【Effect of the invention】

The characteristics of the solid vinegared egg prepared as described above have already been described, but if we summarize them again, they are as follows. 1. It has excellent storage stability because it is solid and acidic. 2. It is convenient to handle, can be packaged in any form, and is easy to take. 3. It retains the basic components of the acid phase and is nutritionally superior, as well as having excellent taste. In particular, regarding 3, not only the unique fishy odor of the conventional acid phase is masked, but the taste of the acidic component, protein substance, and stevia sweetener harmonize well, making it better than the image of a folk medicine or health food. Rather, it is a noteworthy effect of the present invention that it provides a taste quality close to that of a luxury food, and is sufficiently durable for long-term continuous intake.

Claims (1)

[Scope of Claims] 1. A solid vinegared egg with improved taste, characterized by containing a solidified egg component, a solidified vinegar component, and a solid sweetener. 2. The solid vinegar with improved taste according to claim 1, wherein the solidified egg component contains 20 to 100 parts by weight of egg white and 30 to 100 parts by weight of egg shell per 100 parts by weight of egg yolk. egg. 3. A patent in which the solidified vinegar component contains 10 parts by weight or more of one or more organic acids selected from malic acid, citric acid, tartaric acid, and succinic acid per 100 parts by weight of acetic acid. A solid vinegared egg with improved taste according to claim 1 or 2. 4. A solid vinegared egg with improved taste according to any one of claims 1 to 3, wherein the solid sweetener is a stevia sweetener. 5. Any one of claims 1 to 4, wherein the solid vinegar component is blended at a weight ratio of acetic acid in the solid vinegar component to the solidified egg component of 100:1.0 to 50.0. The solid vinegared egg with improved taste quality according to item 1. 6. Claim 1, wherein the weight ratio of the stevia sweetener to the solidified egg component is 100:0.5 to 5.0.
The solid vinegared egg with improved taste quality according to any one of Items 1 to 5.