JP2717187B2 - Processed food and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a processed food using egg yolk and a method for producing the same.

[Related Art] Conventionally, egg oil is well known as a representative of processed foods using egg yolk. It is said that the yolk is heated in a pot or the like to evaporate and remove water, to abnormally separate proteins and carbohydrates, and to separate and collect fats contained in a large amount in the yolk.

At this time, it is not clear whether the fat itself contained in the raw yolk changes. However, the amount of lecithin originally contained is still large. In addition, it contains linoleic acid and vitamins, but it is unknown whether it is obtained by heating or originally contained in egg yolk. This separated and collected fat-like substance is egg oil that has long been known in Japan.

This egg oil contains various active ingredients, has various medicinal effects, and has an effect of supplementing the deficiency of vitamins and the like necessary for maintaining health.

Therefore, it was used as a nutritional supplement and vitamin supplement in old days.

Even now, some people value their effectiveness,
Various are commercially available.

[Problems to be Solved by the Invention] Even with the above-described egg oil, its production is difficult. That is, it is very troublesome to heat the yolk until it turns black, and then remove the protein from the egg yolk.

Therefore, there has been a demand for a method that can easily produce this egg oil.

[Means for Solving the Problems] In view of the current situation as described above, the present inventor has completed the processed food of the present invention and the method for producing the same as a result of intensive studies. Is mixed with 50 to 150 parts by weight of ground garlic with respect to 100 parts by weight of the egg yolk, heated with stirring, and evaporated to remove water to make powder.

In the method of the present invention, the first feature is that the yolk is not blackened, and it is unknown whether or not the same egg yolk is produced as in the conventional case. However, since lecithin, which is said to be the largest active ingredient in egg oil, is originally contained in egg yolk, even if they are not exactly the same, the idea that their effectiveness and efficacy will hardly change completes the present invention. It was made.

Here, raw egg yolk is strictly the egg shell, egg white, and opaque white twisted string called karaza from chicken eggs, but the work of removing karaza from egg yolk is actually troublesome. And the processed food of the present invention does not necessarily have to be removed, so that any food containing this is referred to as "egg yolk".

Garlic is a perennial plant of the lily family that is well known for its peculiar odor and peculiar pungency mainly composed of allyl sulfide. In the present invention, as is usually the case,
It shall refer to a mature bulb. This bulb is divided into several bulbs, wrapped in a white or reddish membrane. In the method of the present invention, this film should be removed in advance, but may be left as it is. Garlic must be ground before mixing with egg yolk, but it is more efficient to boil the garlic after boiling it than to perform it in a raw state.

The second feature of the present invention is that garlic is used as a raw material.This is because garlic exhibits a sufficient bactericidal and antibacterial action, as well as its medicinal properties. This is essential for the processed food of the present invention in which the protein in the egg yolk is not removed by blackening and carbonizing, but is left.

That is, in order to prevent the protein from spoiling, egg oil employs a method of removing it, which had to be blackened over a long period of time. It was not necessary to go through such complicated procedures.

The term “powder” is a phrase used in the sense of being finely divided, and does not refer to “powder” in a strict sense. It often has a slightly damp feel with fat and actually has a "denbu" -like appearance.

EXAMPLES Hereinafter, the present invention will be described in more detail based on examples and the like.

Example In a bowl, 600 g of raw egg yolk and 500 g of garlic that was ground after boiling were mixed and mixed. The mixture was placed in a snowy saucepan, and stirred with care to prevent kogation. After heating for about hours, about 500 g of a yellowish-brown denbu powder was obtained.

When this was left for two weeks, no odor of putrefaction was felt.

In addition, if heating is set to high heat in the initial stage, evaporating moisture to some extent, and setting it to toro fire at the time of making a bubble sound,
The heating time could be reduced to about 30 minutes.

Comparative Example 1 In a bowl, 500 g of raw egg yolk and 50 g of boiled garlic were put and mixed. The mixture was put in a snowy pan and stirred for 2 hours with a tro fire while being careful not to burn. Upon heating, about 300 g of a yellow-brown dend-like powdery substance which was somewhat puffier than that of Example 1 was obtained.

When this was left as it was, the odor of putrefaction gradually began to be felt from the fifth day, and mold had developed on almost the entire surface of the surface in the second week.

Therefore, it was determined that when the amount of garlic was small, the protein in the obtained product was easily spoiled.

Comparative Example 2 In a bowl, 100 g of raw egg yolk and 500 g of garlic boiled and ground were put and mixed. The mixture was placed in a Yukihira pan, and stirred with care while taking care not to burn. Although it was heated, it became very easy to burn after viscous matter was generated, and about 250 g of a brownish denb-like powdery substance was obtained, but the work required the most attention so far. Was.

When this was left for one week, no odor of putrefaction was felt. However, the degree of moisture absorption seemed to be greater than that of the example.

Therefore, it was determined that when the amount of garlic was increased, not only the content of lecithin and the like in the processed food was reduced, but also it was easy to burn and difficult to produce.

In addition, the processed food of the present invention may use a usage method such as taking one small spoon every day, for example, like the conventional egg oil, but of course, the unique raw odor of the egg oil is Since it is almost impossible to feel because it is erased by the smell of garlic, if it is used as an oil for stir-fry cooking, it can take in ingredients such as lecithin as well as garlic oil, and it can be spread over salads , As one of the condiments of gyoza ingredients, and so on.

[Effects of the Invention] As described in detail above, the present invention involves mixing 50 to 150 parts by weight of ground garlic with 100 parts by weight of raw egg yolk, heating with stirring, and removing water by evaporation. The present invention relates to a method for producing a processed food characterized by being made into a powdered form by the method described above, and a processed food obtained in this manner, and is an extremely advanced invention having various effects as described below.

Unlike egg oil, the protein in the product is not removed, so that not only the heating time can be shortened, but also the problem that the working environment deteriorates due to smoke and bad smell, which has always occurred during the egg oil production operation, is eliminated.

Since it is made of garlic that has a strong antibacterial and antibacterial activity, it hardly rots even though it contains protein.

Since it has excellent medicinal properties and uses both egg yolk and garlic, it is an excellent processed food having both these medicinal effects.

Since there is no need to blacken by heating, the color of the product can be bright yellow to yellow-brown, and a processed food with a beautiful appearance can be obtained without coloring or other additional processing.

Although it contains the same components as egg oil, it does not exhibit the fishy odor of egg oil, so it is widely used.

Claims (2)

(57) [Claims] (1) 100 parts by weight of raw egg yolk, 50 to 150 parts by weight of ground garlic are mixed, heated with stirring, and evaporated to remove water to make a powdery form. And processed food. 2. A process characterized by mixing 50 to 150 parts by weight of crushed garlic with 100 parts by weight of raw egg yolk, heating while stirring, and removing water by evaporation to obtain a powdery form. Food production method.