JPH11146774A - Health beverage and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a health beverage capable of readily drinking and carrying out good promotion of health. SOLUTION: This health beverage contains 8-12 wt.% egg, 12-16 wt.% nonglutinous brown rice vinegar, 1-2 wt.% fermented lactic acid, 50-60 wt.% oligosaccharide, 1-2 wt.% dried ginger, 1.3-1.6 wt.% soy sauce, 11-13 wt.% juice and 0.5-1.5 wt.% extract of soybean and rice bran. Health can be promoted by adding utility of oligosaccharide, fermented lactic acid and dried ginger to utility of egg and nonglutinous brown rice vinegar. The health beverage is readily drinkable, because oligosaccharide, soy sauce and juice are formulated therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a health drink containing chicken eggs and vinegar as active ingredients and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, natural food and health food booms have led to a review of foods that have been used for a long time. Among them, vinegar such as rice vinegar and citric acid is provided for drinking because it keeps the body alkaline. Also, vinegar eggs produced by immersing chicken eggs in vinegar to dissolve the eggshells are known as more effective health drinks because the effects of chicken eggs are added to the effects of vinegar.

[0003]

However, a health drink mainly composed of vinegar has a problem that it is difficult to drink due to the strong acidity and pungent odor peculiar to vinegar. In addition, conventional vinegar and vinegar eggs mainly use vinegar, so there is a limit in the utility, and if you want more utility, you also have the inconvenience of having to seek other health foods and drinks. .

[0004] The present invention has been made in consideration of such conventional problems, and in addition to the effects of vinegar and chicken eggs,
It is an object of the present invention to provide a health drink which has many effects and has a characteristic of being easily drunk, and a method for producing the same.

[0005]

In order to achieve the above object, the health drink of the present invention comprises 8 to 12% by weight of chicken eggs, 12 to 16% by weight of brown rice vinegar, 1 to 2% by weight of fermented lactic acid, and 5% of oligosaccharides.
0-60% by weight, dried ginger 1-2% by weight, soy sauce 1.3-
It is characterized by containing 1.6% by weight and 11 to 13% by weight of fruit juice.

The health drink of the present invention may contain soybean and rice bran extract in an amount of 0.5 to 1.5% by weight in addition to the above-mentioned composition.

[0007] The method of the present invention for producing this health drink comprises:
The egg yolk and the egg white taken out by breaking the egg are stirred while being heated, while the eggshell produced by the breaking of the egg is immersed and dissolved in brown rice vinegar mixed with dried ginger, and the eggs are obtained in the egg processing step. It is characterized by comprising a ripening step of mixing and treating the processed product with soy sauce and fermented lactic acid, aging, adding and mixing oligosaccharides and fruit juice and ripening, and a filtration step of filtering after the ripening step and taking out a filtrate. And

In the present invention, in the aging step, soybean and rice bran powder can be dissolved in fermented lactic acid for aging.

[0009]

Embodiments of the present invention will be described below. The health drink of the present invention is constituted by blending fermented lactic acid, oligosaccharide, dried ginger, soy sauce, and fruit juice in addition to vinegar and chicken eggs.

Vinegar includes rice vinegar, fruit vinegar, synthetic vinegar, and other vinegars. In the present invention, brown rice vinegar is used. This brown rice vinegar is made by using brown rice before being milled as a raw material and fermenting naturally under normal conditions,
Contains a large amount of healthy and good extracts such as vitamins and minerals that brown rice has. When this brown rice vinegar is drunk, blood is purified, which has the effect of making the body healthy.

Brown rice vinegar, like ordinary vinegar, makes the body alkaline, so that metabolism is promoted and the body is refreshed. Further, by adding brown rice vinegar, the liquidity becomes acidic, so that long-term storage is possible without adding a preservative. Therefore, there is no adverse effect on the body due to the preservative.

[0012] Eggs use not only egg yolk and egg white, but also eggshell, which is normally discarded. This chicken egg is not blended as it is, but is broken and separated into egg yolk and egg white and chicken egg, and each is blended after performing a predetermined treatment.

In the treatment for the yolk and the albumen, these are heated while being stirred in a container. The heating is performed at a temperature at which the protein is not denatured (for example, 50 to 60 ° C.).
Upon heating, the polypeptide chains in the proteins contained in the yolk and egg white are cut, resulting in a simple molecular structure. For this reason, not only digestion when drinking is quick, but also nutrients can be efficiently absorbed. In addition, there is also an advantage that the tongue is soft and it is easy to drink.

[0014] Since chicken eggs are mainly composed of calcium carbonate,
Even when crushed and powdered, it is hard as it is, and taste is reduced. Therefore, the chicken eggs are dissolved by dipping in the brown rice vinegar described above and then mixed. By this dissolution,
Minerals such as calcium and magnesium contained in chicken eggs are easily absorbed, and can have the effect of strengthening bones and teeth.

Fermented lactic acid is a liquid obtained by fermenting lactic acid and has a soft sour taste, so that it can have a mild taste when consumed. In addition, since lactic acid has a simple molecular structure by fermentation, it has characteristics that it is easily absorbed.

Oligosaccharides are saccharides having a molecular weight intermediate between monosaccharides and polysaccharides, and exhibit an intermediate sweetness between monosaccharides and polysaccharides. The health drink of the present invention contains a large amount of this oligosaccharide, and has a refreshing sweet taste without stickiness as a whole. For this reason, it has an extremely easy-to-drink characteristic.

In addition, since the oligosaccharide stays in the intestine, it has an effect of promoting the growth of bifidobacteria and lactic acid bacteria, which are useful bacteria in the intestine. These useful bacteria help to absorb nutrients and excrete waste products, thereby improving health. Since the health drink of the present invention contains a large amount of such an oligosaccharide, it can increase immunity, recovery from fatigue, and natural healing.

Furthermore, oligosaccharides are more easily degraded in the body than polysaccharides, and have a lower rate of absorption as sugars. For this reason, by containing an oligosaccharide, it is possible to safely drink even when it is necessary to refrain from taking sugars such as diabetes, atopic dermatitis, asthma, hypertension and obesity.

Dried ginger contains a ginger extract that irritates well the organs and nerves in the body. By adding this dried ginger, it is possible to increase body temperature, promote sweating and improve health. it can. In addition, a refreshing feel can be felt when drinking, and it can be suitable for drinking in summer.

[0020] The soy sauce and the fruit juice are blended to improve the seasoning and taste. Therefore, the compounding amount is appropriately
Can be changed. The fruit juice may be fruit juice and / or vegetable juice, such as apple juice, banana juice,
Citrus juice, carrot juice, and other juices can be used.

The health beverage of the present invention may further contain soybean and rice bran extracts in addition to the above. Since these extracts contain good proteins, vitamins and minerals, they can contribute to health promotion.

The amount of the health drink of the present invention is selected so as to effectively exert the effects of each of the above elements. For this reason, the health drink of the present invention is adjusted so that the total amount is 100% by weight within the range of the following compounding ratio. Eggs 8-12% by weight Brown rice vinegar 12-16% by weight Fermented lactic acid 1-2% by weight Oligosaccharides 50-60% by weight Dried ginger 1-2% by weight Soy sauce 1.3-1.6% by weight Juice 11-13% by weight

In addition to the above, in the health drink of the present invention, an extract of soybean and rice bran can be selectively added in an amount of 0.5 to 1.5% by weight, and an appropriate amount of vitamin C is added as an antioxidant. can do.

The method for producing a health drink of the present invention comprises a chicken egg treatment step, an aging step, and a filtration step.

In the egg processing step, the eggs washed with hot water are split into egg yolk and albumen and egg shells. Then, the separated yolk and egg white are put into a container such as stainless steel and stirred while heating. Heating is performed by slowly heating in a hot water bath. The heating is completed by adjusting the temperature to 50 to 60 ° C., more preferably about 55 ° C., which is a temperature that does not cause protein denaturation, and stirring for about 5 to 10 minutes.

On the other hand, the eggshell is immersed in brown rice vinegar mixed with dried ginger. This immersion is performed until the eggshell is dissolved, and is completed, for example, in about one week. In this case, the eggshell does not need to be completely dissolved, and there may be some residual residue.

In the aging step, the processed products obtained in the above egg processing step are mixed, and soy sauce and fermented lactic acid are added and mixed. Then, the mixture is left to stand overnight to perform the first stage ripening. This aging allows the soy sauce and fermented lactic acid to become familiar with the processed eggs and become mellow.

After this aging, oligosaccharides and fruit juices are further added and mixed, and the mixture is left to stand overnight to perform the second stage aging. In the case of mixing soybean and rice bran extract in this mixing, the soybean and rice bran powders are dissolved in a part of fermented lactic acid, and the fermented lactic acid is added at the same time.

In the filtration step, solid substances are removed by filtering the ripened liquid after ripening. The filtration is performed by using a filter cloth of about 200 mesh. A filtrate is obtained by this filtration, and the filtrate is filled in a container such as a bottle, and the whole process is completed.

When drinking the health drink produced as described above, it is adjusted so as to have an appropriate concentration. This concentration can be adjusted by diluting with water, hot water, milk, vegetable juice or the like. For example, in the case of water or hot water, the undiluted solution of a health drink can be diluted about 3 to 6 times before drinking.

[0031]

In this example, the following compounding ratios were used. Chicken egg 10.3 wt% Brown rice vinegar 14.09 wt% Fermented lactic acid 1.21 wt% Oligosaccharide 58.08 wt% Dried ginger 1.67 wt% Soy sauce 1.46 wt% Apple juice 12.19 wt% Soybean and rice bran Extract 1.0% by weight

Based on the above mixing ratio, the health drink of this example was prepared by the following procedure. First, 55 eggs
After washing with hot water of 5 ° C. for 5 minutes, the eggs were separated by washing, and the yolk and albumen were separated from the egg shell.

The eggshell was immersed in brown rice vinegar having the above-mentioned mixing ratio and left for one week to be dissolved in brown rice vinegar. On the other hand, egg yolk and egg white were put into a stainless steel container and stirred in a 55 ° C. water bath for 8 minutes.

After these treatments, a mixture of egg yolk and egg white and brown rice vinegar in which the eggshell was dissolved were mixed, soy sauce and fermented lactic acid were added, and mixed for 5 minutes. Then, aging was performed by allowing the mixture to stand at room temperature overnight.

Thereafter, oligosaccharides, apple juice, soybeans, and rice bran were further added, and left to stand at room temperature overnight to ripen. In addition, soybeans and rice bran were dissolved by using a part of fermented lactic acid having the above-mentioned mixing ratio, and added by adding together with a part of fermented lactic acid.

After this aging, the mixture was filtered through a 200-mesh filter cloth, and the filtrate was bottled by a filling machine.

The health drink of the present example prepared as above was diluted three times with tap water, and when 50 test subjects drank it, it was found that it was soft and easy to drink with little acidity or acid odor. there were,

[0038]

As described above, the health drink of the present invention contains effective ingredients such as oligosaccharides, fermented lactic acid, and dried ginger in addition to brown rice vinegar and chicken eggs, and thus has many effects. Yes, drinking can improve your health. Moreover, since it is easy to drink, it can be easily drunk. According to the production method of the present invention, this health drink can be suitably produced.

──────────────────────────────────────────────────続 き Continued on front page (51) Int.Cl. ⁶ Identification code FI A23L 2/38 A23L 2/38 CD

Claims (4)

[Claims] 1-8% by weight of chicken eggs, 12-16% of brown rice vinegar
1% to 2% by weight of fermented lactic acid, 50 to 60% by weight of oligosaccharide, 1-2% by weight of dried ginger, 1.3 to 1.6% by weight of soy sauce, and 11 to 13% by weight of fruit juice A health drink characterized by the following. 2. A health drink containing 0.5 to 1.5% by weight of an extract of soybean and rice bran in addition to the composition of claim 1. 3. A chicken egg treatment step of stirring the egg yolk and egg white taken out by breaking the egg while heating it, while immersing and dissolving the eggshell produced by the egg breaking in brown rice vinegar mixed with dried ginger; It comprises a ripening step in which the processed product obtained in the processing step is mixed with soy sauce and fermented lactic acid and ripened, and then an oligosaccharide and a fruit juice are added and mixed and ripened. A method for producing a health drink. 4. The method for producing a health beverage according to claim 3, wherein the ripening is performed by dissolving soybean and rice bran powder in the fermented lactic acid.