JPS6347438B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field]

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.

[Conventional technology]

As is well known, chicken eggs are considered a nutritionally complete food because they contain all the ingredients necessary to grow chicken embryos into chicks. Although it is a relatively inexpensive source of nutrition in ordinary diets and is valuable, it is especially important for people living in underdeveloped areas, who lived in the era when the diet was poor, and even today, have a low-level diet. It is a nutritional food with a meaning similar to medicine. Protein has an ideal amino acid composition, and is particularly rich in essential amino acids such as tryptophan, methionine, and lysine, which are difficult to obtain from plant foods. Egg yolk is also rich in vitamins A, B ₁ , B ₁₂ , E, and K. Lecithin is a major component of phospholipids that accounts for approximately 10% of the solid content of egg yolks.Recently, its physiologically active effects, along with soybean lecithin, have been in the spotlight, and it is being reconsidered as a food additive with medicinal effects. Eggs are highly nutritious and highly digestible, but compared to milk etc.
It has been pointed out that the Ca content is low. 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 shown to improve liver function, increase appetite, and relieve fatigue, and has recently become a popular health method for drinking vinegar or black vinegar. 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 nutritional components and helps remove substances that cause fatigue, such as pyrobutic acid and lactic acid, and some scholars recommend consuming large amounts of these substances. BACKGROUND OF THE INVENTION Since ancient times, vinegared eggs, which are a combination of eggs, which are packed with nutritional ingredients, and vinegar, which is effective for promoting health, have been widely used by people 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 vinegared eggs are particularly effective against adult diseases, including resolving arteriosclerosis, preventing cerebral hemorrhage and myocardial infarction, and treating weak stomachs, hepatitis, tuberculosis, and pancreatitis.
It is also said to be effective in treating gallstones and kidney stones.

[Problems to be solved by the invention]

Although vinegared eggs have been valued as a folk medicine since ancient times, their biggest drawbacks are the time it takes to make them and the difficulty in ingesting them. Usually, vinegared eggs are made as follows. i.e. vinegar
100-200 ml of 1 well-washed egg, still in the shell, 3-4
Soak for a day until the shell is dissolved to the extent that it retains its original shape, then remove the insoluble eggshell membrane and mix well. Add honey if necessary. Divide 1 egg into 10 doses and take with water twice a day before meals for 5 days. In this way, the calcium carbonate in the eggshell becomes calcium acetate and elutes, 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. Based on this idea, the present inventors blended a solidified vinegar component and an organic acid into a composition appropriately blended with dried whole egg components or the three components of egg yolk, egg white, and egg shell, and further sweetener, for seasoning;
It has been discovered that the above object can be achieved by mixing flavors and the like. In the soup, the egg ingredient may be dried whole eggs, but
In order to adjust the component ratio according to the purpose and make a better product, it is preferable that each component is treated 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. In general, when the components of an egg are dried as they are, the result is roughly as follows. Assuming that the total weight of one raw egg is 60 g, then the weight ratio Egg yolk: Approximately 10 g (including approximately 1 g of lecithin) 48% Egg white: Approximately 4 g 19% Egg shell: Approximately 7 g 33% Total: approximately 21 g The present invention is restricted to this component ratio. There is no problem in adjusting the blending ratio for the purpose of enhancing nutrition without being affected. 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 preferably 20 to 100 parts by weight of egg white and 30 to 100 parts by weight of egg shell to 100 parts by weight of egg yolk. 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 organic acids are solid at room temperature, and blending them with the acetic acid component is suitable for the purpose of the present invention. In this way, the ratio of blending other organic acids to acetic acid depends on solidification conditions, ease of storage,
Furthermore, it should be decided based on the taste quality of the product,
Generally, 10 parts by weight or more per 100 parts by weight of acetic acid is 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 acetic acid egg composition, the ratio of egg components to acetic acid should be considered alone, but it is thought that other organic acids can have substantially the same effect. It is appropriate to look at the total amount.
In vinegared eggs, there are about 3 to 6 g of acetic acid per 14 g of solid content. Converting this into a weight ratio is 100:25 ~
It will be about 50. On the other hand, since claim 3 states that the weight ratio of the organic acid to acetic acid is 100:10 or more, the weight ratio of the solidified vinegar component to the solidified egg component is preferably about 100:1.0 to 50.0. ing. 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 sour and has a heavy consistency, it is difficult to use honey or carbohydrates. It is difficult to improve this with sweeteners. As a result of repeated research into methods for improving this point, the inventors of the present invention have found that a significant improvement effect can be achieved when sweetening is performed mainly using a stevia sweetener. Stevia sweetener is made by extracting and refining the sweet components contained in the dried leaves of the chrysanthemum plant Stevia, and adding sugar as necessary. However, the taste characteristic is that it is less sweet than carbohydrate sweeteners. It is highly praised for its good compatibility with acidic foods. As a result of using this property to sweeten the product of the present invention,
Results better than expected were obtained, and this 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. Other sweeteners include sugar, glucose, xylose, palatinose, maltose, coupling sugar, fructooligosaccharides, sugar alcohols such as maltitol, xylitol, sorbitol, and saccharin.
One or more of synthetic sweeteners such as aspartyme, acesulfame-K, and cyclamate, as well as natural sweeteners such as thaumatin, phyllodultin, and glycyrrhizin, may be used in combination as appropriate. In addition, for seasoning purposes, ingredients other than sweetness may be used, such as fruit essences, various flavors, amino acid-based seasonings, nucleic acid-based seasonings such as monosodium glutamate, sodium inosinate, and sodium guanylate, and trace amounts of nutritional supplements, such as vitamins. , inorganic salts, etc. may be added. The product may be mixed as a powder, or may be formed into granules or tablets for easier use. In principle, the amount of intake should follow the example of vinegared eggs mentioned above.
There is no problem even if you overdo it.

【Example】

Further, the present invention will be explained by showing examples. Example 1 Commercially available dried egg ingredients were blended as follows. 500 g of dried egg yolk (manufactured by Kewpie Corporation), 200 g of dried egg white (200 g), and 300 g of powdered eggshell (trade name: Calzetto, manufactured by Kyokuto Kasei Kogyo Co., Ltd.) were mixed together to make a total of 1 kg. On the other hand, solid vinegar was prepared as follows. Powdered vinegar (acetic acid: sodium acetate = 4:6, trade name Sansugen, manufactured by Sanei Chemical Co., Ltd.) 60g Malic acid 60g citric acid 60g Caster sugar 800g Stevia sweetener (trade name SK Sweet, manufactured by Sanyo Kokusaku Pulp Co., Ltd.) 10g Vitamin C 10g A small amount of lemon essence was mixed to form a powdered solid composition weighing 1 kg. These two types of compositions were mixed to form a vinegared egg 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, replace stevia sweetener with 100g of caster sugar.
to make a mixture with a total of 1800g of caster sugar.
As a result of comparing the taste with the above composition by nine panelists, all of them judged the former to have a preferable taste. Example 2 Commercially available dried egg ingredients were blended as follows. Dried egg yolk protein (trade name: York Protein, manufactured by Kewpie Corporation) 250g Dried egg white protein (trade name: Peptide EP-1, manufactured by Kewpie Corporation) 150g Powdered eggshell (trade name: Calzet, manufactured by Kyokuto Kasei Kogyo Co., Ltd.) 300g Egg yolk lecithin (phospholipid 16) %, manufactured by Kewpie Corporation)
More than 300g were mixed to make 1Kg of powdered egg composition.
A solid vinegar composition was prepared as follows. Powdered vinegar (40% free acetic acid, trade name Sansugen, manufactured by Sanei Kagaku Co., Ltd.) 200g Citric acid 200g Malic acid 200g Succinic acid 20g Tartaric acid 100g Caster sugar 1230g Stevia sweetener (Product name SK Sweet, manufactured by Sanyo Kokusaku Pulp Co., Ltd.) 40g Vitamin B ₂ 10g Atsupuruessense Small amount After mixing these two types of compositions, granules with a diameter of 1 to 2 mm were formed by a fluidized granulation method. When the taste was evaluated by nine panelists, all of them agreed that the food had an excellent taste 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 they can be summarized 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 vinegared eggs, is nutritionally superior, and has excellent taste. In particular, regarding item 3, not only does it mask the unique fishy odor of conventional vinegared eggs, but the taste of the acidic ingredients, protein substances, and stevia sweetener harmonize well, making it better than the image of a folk medicine or health food. In fact, a noteworthy effect of the present invention is that it provides a taste quality close to that of a luxury food, and is sufficiently durable for long-term continuous intake.

Claims (1)

[Claims] 1. A solidified egg component containing 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, and malic acid, per 100 parts by weight of acetic acid.
1 selected from citric acid, tartaric acid, and succinic acid
A solid vinegared egg with improved taste, characterized in that it contains a solidified vinegar component containing 10 parts by weight or more of seeds or two or more organic acids, and a solid sweetener. 2. The solid vinegared egg with improved taste according to claim 1, wherein the solid sweetener is a stevia sweetener. 3. The improvement in taste quality according to claims 1 and 2, 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. solid vinegared eggs. 4. The solid vinegar with improved taste according to any one of claims 1 to 3, wherein the weight ratio of the stevia sweetener to the solidified egg component is 0.5 to 5.0:100. egg.