Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2000-05-22
2002-03-19
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S047000, C426S330100
Reexamination Certificate
active
06358554
ABSTRACT:
TECHNICAL FIELD
This invention relates to a novel process for making pickled egg powder. More particularly, it relates to a process for making fragrant pickled egg powder which is rich in taste and has very little vinegary smell, and also to a process for making pickled egg powder excelling in digestibility and seldom inducing allergy to egg.
BACKGROUND ART
Conventionally, pickled egg is prepared by adding vinegar to raw, whole eggs, followed by 5 to 10 days' pickling, and then served as food without any further processing. Whereas, not only many hours are required for its preparation, but also the pickled egg so formed has unfavorable taste and is unpalatable, impossible of preservation over a prolonged period and its servable time is limited. That is, heretofore practiced process comprises pouring vinegar into a container containing whole eggs, allowing the eggs to remain immersed in the vinegar for 5-10 days at room temperature to dissolve the egg shell in the vinegar and blending the solution containing the egg shell in the form of calcium and other mineral salts of acid together with the egg white and yolk in a mixer. The whole egg solution is served as health-maintaining drink in an amount of 10-20 ml per dose. Whereas, solubilized calcium and other minerals such as magnesium, potassium, aluminum, manganese, iron, selenium, zinc and the like in the form of acid salts are very bitter and furthermore acrid to the taste, and the solution is extremely unpalatable, in combination with the sour taste of the acid. Furthermore, the solution is occasionally liable to putrefy when kept for long, e.g., one to two months. Again, the pickled egg solution as formed contains various germs, but its sterilization by heating causes its coagulation (protein coagulation) and renders it unsuitable for a drink.
Pickled egg has been utilized as health food of old and various pickled egg-derived foods in which the above defects are improved, as well as their production processes, have been proposed in the past. Such proposals include, for example, pickled egg-derived food made by immersing raw eggs in citric acid or malic acid solution and after the egg shell is dissolved, stirring and mixing it with the egg white and yolk (JP Sho 55 (1980)-33B1); pickled egg prepared by dissolving egg shell in edible vinegar, adding white sesame seeds to the acid solution at a ratio of egg yolk cholesterol: linoleic acid=1:2 and mixing the same with a liquid of egg white and egg yolk (JP Sho 15 61 (1986)-158764A1); pickled egg-containing food in which the weight ratio of phosphorus to calcium is at least 2 (JP Sho 61 (1986)-234758A1); dissolving dry egg shell powder in edible vinegar and other organic acid solution, filtering, and mixing the filtrate with a solution of egg white and yolk (JP Sho 63 (1988)-45793B1); a process for making solid pickled egg by mixing dry egg white, dry egg yolk and egg shell powder with powder vinegar, organic acid and food seasonings (JP Sho 63 (1988)-47438B1); a pickled egg-like nourishing food which is made by dissolving egg shell powder in edible vinegar or an organic acid solution and drying the same to powder form (JP 25 Sho 61 (1986)-185168A1); a nourishing food and a process for making the same, comprising preparing pickled egg by immersing whole eggs or egg shell of birds in vinegar solution, on which occasion adding to the immersion system ascorbic acid and &bgr;-carotene-containing foodstuff, adsorbing them onto maltose and freeze-drying the same (JP 30 Hei 8 (1996)-38107 A1); pickled egg, jelly containing ascorbic acid (JP Hei 8 (1996)-8017.iA1); pickled egg; jelly containing Ukkokei (Gallas gallus dometicus Brisson) extract (JP Hei 8 (1996)-80175A1); pickled egg food blend with dried mushrooms, parched soybean, dried sea tangle, Enmeis{overscore (o)} (Isodon Japonicus Hara), parched sesame seed, parched rice bran, Japanese persimmon leaves, etc. (JP Hei (1996)-214834A1) and defatted pickled egg power (JP 2707511) among others.
Those pickled egg-processed foods and their production processes heretofore disclosed did modify pickled egg-production steps, but the products invariably exhibit insufficient digestibility, are too strongly sour and bitter to be pleasant to palate and are liable to induce allergy to egg.
We have engaged in concentrative studies with the view to improve the bad taste of pickled eggs which were prepared by adding edible aqueous acid solutions to whole eggs, to now discover that very tasteful pickled egg powder can be obtained when a pickled egg solution which is made by adding edible aqueous acid solution to whole eggs is spray-dried under specific conditions, because excessive amount of the remaining edible acid is whereby evaporated off and removed, while the egg-constituting components are adequately roasted to emit fragrance.
We furthermore have carried out various investigations with the view to solubilize egg shells, which in their normal form have poor bioabsorbability, to a state easy of absorption as well as to improve the defects of pickled eggs which render them unsuitable for drink and to impart to all components of whole eggs inclusive of egg shell excellent bioabsorbability, and now discovered that concurrent use of enzymes capable of hydrolyzing protein, fat, carbohydrate, etc. in the occasion of solubilizing treatment of whole eggs with edible acids promotes decomposition (digestion) and solublization of whole egg components, shortens production time of pickled egg and at the same time the obtained pickled egg exhibits markedly improved digestive absorption and furthermore is inhibitory to occurrence of allergy to egg.
DISCLOSURE OF THE INVENTION
According to the first embodiment of the present invention, a process for making fragrant and tasteful pickled egg powder free of vinegary smell is provided, which comprises adding an aqueous solution of edible acid to whole eggs (including egg shell), at a rate of at least 150 ml of the solution per 100 g of the whole eggs, to pickle the eggs at temperatures of from about 0° to about 50° C., optionally filtering the resulting solution of pickled eggs, and thereafter spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.
According to the second embodiment of the present invention, a process for making pickled egg powder is provided, which comprises adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including egg shell), carrying out the hydrolyzing treatment at from about 0° to about 50° C., optionally heat sterilizing and/or filtering the resultant hydrolyzate and drying the product to powder, preferably by spray-drying under the conditions of at an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.
Hereinafter the process of the present invention is explained in further details.
EMBODIMENTS OF THE INVENTION
As eggs to be used as the starting material in the process of this invention, hen's eggs (normal eggs, fertilized eggs, iodine eggs) are preferred, while eggs of other birds, for example, ducks and quails, may be similarly used. In the present invention, not only egg white and yolk but the total egg components including egg shell are used.
According to the first embodiment of the present invention, first whole eggs including egg shell are immersed in an aqueous solution of edible acid and dissolved. This dissolving treatment is conducted at temperatures ranging from about 0° C. to about 50° C., normally at room temperature and atmospheric pressure conditions, securing sufficient contact of all of the starting whole eggs with the edible aqueous acid solution. In said occasion, the system may suitably be stirred to expedite dissolution of egg shell. The immersing or pickling treatment is continued until at least the greatest part of the egg shell present is dissolved and solid shell component almost disappears, which normally requires 5-10 days.
According to the second embodiment of the present invention, the decomposition treatmen
Hagiwara Hideaki
Hagiwara Yoshihide
Hagiwara Yoshihide
Weier Anthony J.
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