| 摘要 |
PURPOSE: To obtain a vinegared egg jelly food useful for treating diabetes, dyspepsia, hepatitis, pancreatitis or arteriosclerosis, preventing cancer and utilized as a tonic, etc., without any bitterness and deposition of a crystal by converting a vinegared egg solution containing ascorbic acid and water into a jelly state using a gelling agent. CONSTITUTION: This stable vinegared egg containing ascorbic acid is obtained by mixing cider vinegar with HAYASHI-BIWA-YO SL(R) (Eriobotryae Folium vinegar), honey and ascorbic acid, completely dissolving the mixture, then adding an egg of Gallus gallus var. domesticus to the resultant solution, allowing the solution to stand for 3 days, dissolving the egg in the solution and subsequently filtering off insoluble substances from the solution. The method for producing a vinegared egg jelly food is to add and mix fructose, an oligosaccharide, citron sarcocarp paste and a white liquor, etc., with the produced vinegared egg solution, subsequently add a solution prepared by previously adding water to a gelling agent and thermally dissolving the gelling agent therein to the resultant mixture while mixing both at 75 deg.C, then add ascorbic acid thereto, regulate the pH to 3.8, distribute the resultant jelly to polymer containers, seal the containers and then thermally sterilize the jelly at 85 deg.C for 20 min. The obtained jelly food has no bitterness and does not deposit a crystal. |
