JP2872037B2 - Edible eggs containing calcium and vitamin D at high concentrations and processed foods using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible egg containing calcium and vitamin D at a high concentration in an egg and a processed food using the same.

[0002]

2. Description of the Related Art In recent years, with the aging society, interest in treatment and prevention of osteoporosis and bone-related diseases has increased.
Poor growth of bone teeth in young people is regarded as a problem. As a countermeasure, calcium agents and the like are commercially available in large quantities for the purpose of absorbing calcium and promoting metabolism in the human body. Vitamin D has been used to prevent rickets in young children and osteomalacia in adults. However, with the recent changes in dietary habits, especially with the expanding use of instant foods and westernized dietary habits, Vitamin D has been attracting attention for preventing calcium absorption and metabolic abnormalities. Eggs are considered to be the perfect foods with the best nutritional composition in foods,
Since it is rich in nutrients and rich in cooking properties such as coagulation, foaming, fluidity, stickiness, emulsification, etc., it uses eggs to cook eggs such as egg tofu, chawanmushi, omelet, mayonnaise, An extremely large number of processed foods such as cakes and breads are produced.

[0003]

The intake of calcium from however intestine [0006] Depending on the 1α- hydroxyvitamin D ₃ biological activity, serum calcium concentration The less calcium concentration is increased by the movement of calcium from bone It is known that there is a tendency to lower the calcium concentration in bone and, conversely, to increase the calcium concentration in bone if the calcium concentration is high, and therefore, even though calcium agents are used regularly, Unless vitamin D is ingested, there is a problem that the usual effect of the calcium preparation cannot be obtained. In addition, as foods containing vitamin D, there are relatively few types such as mushrooms such as shiitake mushrooms and fish such as sardines, bonitos and eels, and there is a problem that the content thereof is also small. Edible eggs are chicken,
It is a normal egg produced by quails, etc., and the feed given to chickens, quails, etc. is also a normal feed, so the components of the resulting eggs only have normal levels of nutritional value. Egg calcium 55mg / 100g or vitamin D
However, there was a problem that the content was 40 IU / 100 g (all according to the Fourth Edition Food Composition Table) and the content was very small. In addition, even if chickens are given a large amount of calcium sources such as oyster shells, it is generally very difficult to increase the amount of calcium in eggs by excreting them outside the body as feces except for the required amount of chickens. Had. Furthermore, from such processed foods using eggs as a raw material, there is a problem in that it is not possible to ingest vitamin D, which is highly effective in preventing diseases related to bone, on a daily basis.

[0004] The present invention solves the above-mentioned conventional problems. It has a high calcium concentration, a low egg breaking rate, can significantly improve the egg production yield, and has a vitamin required for calcium intake. the D concentration has a high content, provides edible egg which contains a high concentration of highly effective calcium and vitamin D in excellent health promotion in nutritional value, and calcium concentration and vitamin D concentrations in healthy increase proceeds in high concentrations The purpose is to provide useful processed foods.

[0005]

Means for Solving the Problems To achieve this object, an edible egg containing calcium and vitamin D at a high concentration and a processed food using the same according to the present invention have the following constitutions. The edible egg according to claim 1 has a configuration in which calcium is contained in the egg at 60 mg / 100 g or more and vitamin D is contained at 400 IU / 100 g or more in the whole egg. Processed food has a configuration in which an edible egg containing calcium in an egg of 60 mg / 100 g or more in all eggs and vitamin D of 400 IU / 100 g or more in all eggs is used as a part of food ingredients. ing. Here, the edible egg refers to an egg that is usually used for eating, for example, eggs of birds such as chicken, chabo, goose, and quail. The concentration of calcium was 60 mg / 10
0 g or more, more preferably 62 mg / 100 g or more, and the calcium concentration is 60 mg / 100 g in the whole egg.
As described above, in combination with vitamin D, the physiological action in the body can be improved, the absorption of calcium into bone can be increased, and the egg breaking rate can be significantly reduced. The concentration of vitamin D is 400I in eggs
Those having a content of U / 100 g or more, preferably 500 IU / 100 g or more are preferred. Vitamin D is 400 IU for under 6 years old, 100 IU for over 6 years old, 400 IU for pregnant women
Is required, and infants and pregnant women need 10
If you do not eat the individual , the required amount will not be satisfied,
Eating just two can be enough to cover
Vitamin D can be covered with a small number of eggs, so the range of cooking can be expanded by adding other ingredients.
Is to promote absorption of calcium from the intestinal tract and to improve movement to bone teeth and the like. Processed foods that use eggs include boiled eggs, fried eggs, smoked eggs, eggs, scrambled eggs, omelets, dashi rolls, egg tofu, teacup steamed, castella, pudding, cake, cookies, milkshake, custard, mousse, souffle, Japanese sweets using mayonnaise, bread, egg noodles and eggs as raw materials,
Sprinkled foods obtained from eggs or yolks as raw materials, other processed products, and the like are included. As a feed for producing edible eggs containing high concentrations of calcium and vitamin D,
Like normal feed, it contains protein, energy source, calcium source, phosphorus source, vitamin source, minerals and the like. Protein sources include fish meal, soybean meal, rapeseed meal, feather meal, corn gluten meal, sesame oil meal, meatbone meal, and the like, and DL-methionine, L-tryptophan, L-lysine, L-lysine to supplement amino acid imbalance. Amino acids such as threonine may be added. As an energy source, carbohydrates such as corn, mylo, and flour, rice bran, corn gluten feed, screening pellets, and fats such as feed fats, soybean oil, and powder fats and oils are used. As the calcium source, oyster shell,
Calcium phosphate, calcium iodate and calcium carbonate are used. The vitamins vitamin A oil, vitamin D ₃ oil and other vitamins, vitamin K _3, vitamin B
₁₂ , choline, nicotinic acid and the like are used. In particular, the calcium source is usually 0.14% or more than the content of feed, preferably in addition to 3-5% generous, also preferably further 0.2% or more than the normal diet of vitamin D ₃ oil 0.4 % Or more is preferably added. With this feed design, vitamin D ₃ and calcium in the feed can be combined to increase the calcium and vitamin D content in the whole egg.

[0006]

According to this constitution, the calcium concentration in the whole egg can be higher than that of the normal egg by 10% or more. In addition, since the calcium content is high, the calcium concentration in the eggshell is also increased and the thickness of the eggshell can be increased, so that the egg breaking rate can be reduced and the yield of edible eggs can be significantly improved. Since the concentration of vitamin D is extremely high, the ingestion rate of calcium in the intestinal tract can be improved only by eating edible eggs. In addition, the movement of calcium into bone teeth can be promoted. In addition, by making processed foods containing edible eggs containing calcium and vitamin D at a high concentration as a part of the raw material, processed foods having a high concentration of calcium and vitamin D and having a high nutritional value can be obtained. it can. Furthermore it is possible to vitamin D to facilitate movement of calcium into facilitate Honeha the intake from high content of the calcium in the intestinal tract. Furthermore, since the color of the yolk of the egg can be increased to 11 to 14 with a Roche color fan, and the elasticity is increased, the egg yellow is bright when eaten or cooked as a raw egg, and the appetite is increased. Can be improved.

[0007]

An embodiment of the present invention will be described below in detail. (Example 1) A 250-day to 280-day-old chicken was divided into two groups of 50 birds each, and an experiment was performed as a control group. As feed, shells are 61 to 64%, vegetable oil cakes 15 to 18
%, Animal protein fodder 6-9%, travel class 1-4%, other calcium carbonate, calcium phosphate, animal fats, salt, vitamins such as vitamin K ₃ and vitamin B _2, minerals, etc. 9-13% the basal diet 1t of the vitamin D ₃ oil 8 million IU~1300 ten thousand IU, and a mix of casein phosphopeptide-calcium carbonate 1.6-2.2
A test feed containing 0.6 kg to 1.2 kg of a mix of Kg, oyster shell, silicic anhydride, glucose, casein, etc. was used in the experimental plot. Using only basal diet for the control group, the mix such as mix or oyster shells, such as vitamin D ₃ oil or casein phosphopeptide was used as immiscible. Feeding was performed at 120 g / day / wing in both the experimental group and the control group. After starting feeding,
The eggs on days 15, 30, and 60 were used as samples, and the calcium concentration and vitamin D concentration in the eggs were measured. The calcium concentration was quantitatively analyzed by the potassium permanganate volumetric method. Vitamin D concentration was quantitatively analyzed by high performance liquid chromatography. The results are shown in (Table 1).

As is clear from Table 1, according to this example, it was found that the vitamin D concentration was about 11 to 17 times higher than that of the control. It was also found that the calcium concentration was about 11% to 15% higher than that of the control. From this fact, it can be seen that eating the edible egg of this example has a high calcium content and a high concentration of vitamin D which stimulates absorption of calcium into the intestinal tract, so that calcium is quickly absorbed into bone teeth. It can be said that the osteomalacia is prevented and the health promotion effect is remarkably excellent. In addition, it became clear during the experiment that the eggshell weight increased after the start of the experiment, the strength increased, the eggshell became hard, and the egg breaking rate was significantly reduced.
Table 2 shows the egg breaking rates. The method for measuring the egg breaking rate was to measure the number of broken eggs taken out by an egg tester in an automatic egg washing and sorting machine.

As is clear from Table 2, according to the present example, the egg breaking rate was 22 to 33% as compared with the conventional case, and the egg yield was significantly increased. Furthermore, the egg yolk,
Increased yellow color, 1 for Roche Color Fan
Although it was around 0, 12 to 14 were obtained. In addition, it was found that the color of the egg was hardly discolored due to heat, and a bright yellow egg was obtained.

Example 2 The following various processed foods were cooked using the edible eggs obtained in Experimental Example 1 as a raw material. (Experimental Example 1) <Cooking method of smoked egg> 50 chicken eggs (average 64 g / piece) were pickled with a dilute hydrochloric acid solution,
After removing the dirt, it was washed with water and then smoked with cherry chips for 8 hours to obtain smoked eggs having a vitamin D content of 630 IU / 100 g and a calcium content of 62.3 mg / 100 g. This resulted in a highly nutritious smoked egg containing 1658% more vitamin D and 115% more calcium than the smoked egg in the control. In this example, no egg breaking was observed in all the steps, but 9% of the eggs in the control group broke.

(Experimental Example 2) <Cooking Example of Thick Roasted Egg> According to the usual method of cooking thick roasted egg, thick roasted egg is cooked at the following mixing ratio, and has a vitamin D content of 3780 IU and a calcium content of 374 mg. As in Experimental Example 1, thick baked eggs containing vitamin D and calcium at a higher concentration than in the control group were obtained. Mixing ratio: 6 eggs of the present invention (64 g / piece), 5 tablespoons of soup stock, 3 tablespoons of sugar, 1/2 tablespoon of soy sauce
Glass, 1/2 teaspoon of salt, 2 tablespoons of sake

(Experimental Example 3) <Cooking Example of Sponge Cake> According to a usual method of cooking a sponge cake, a sponge cake is cooked at the following mixing ratio and has a vitamin D content of 18:
A sponge cake containing 90 IU and a calcium content of 187 mg and containing vitamin D and calcium at a higher concentration than in the control group was obtained as in Experimental Example 1. Mixing ratio; Egg 3 of the present invention
Pieces (64g / piece), granulated sugar 90g, flour 80
g, butter 30g, 1 tablespoon milk, 1/4 teaspoon salt
A glass, a little lemon essence

(Experimental example 4) <Cooking example of milkshake> A milkshake was cooked in the following mixing ratio according to a normal milkshake cooking method and had a vitamin D content of 126I.
In U, a milkshake containing vitamin D and calcium at a higher concentration than in the control group was obtained as in Experimental Example 1. Mixing ratio: Egg yolk 20 g, milk 180 cc, a little gum syrup, a little vanilla essence

(Experimental example 5) <Cooking example of mayonnaise> According to a usual method of cooking mayonnaise, mayonnaise was cooked at the following mixing ratio, and the vitamin D content was 126 IU,
Mayonnaise having a calcium content of 32 mg and containing vitamin D and calcium at a higher concentration than in the control group was obtained as in Experimental Example 1. Mixing ratio: salad oil 148 g, egg yolk 20 g obtained from eggs of this example, vinegar 30 g, salt 2 g

[0013]

As described above, according to the present invention, calcium content is high, nutritive value is high, bone growth is promoted, egg breaking rate is extremely low, and the yield of egg production is significantly improved. High in calcium and vitamin D, which has a high content of vitamin D necessary for calcium intake, promptly promotes the movement of calcium into bone teeth, and is excellent in preventing osteomalacia and the like. providing edible eggs at concentrations, and in which the calcium and vitamin D can be realized useful processed foods in advance increase health to prevent disease related bone with promoting the growth of bone tooth a high content.

Claims (2)

(57) [Claims] 1. The calcium in the egg is 60 mg / 10 in the whole egg.
0g or more , and vitamin D is 400 IU / 100 in whole egg
An edible egg comprising at least g. 2. The calcium in the egg is 60 mg / 10 in the whole egg.
0g or more, and vitamin D is 400 IU / 100 in whole egg
A processed food characterized in that an edible egg containing at least g is used as a part of a food material.