FINE EGGSHELL POWDER AND PHYSICAL PROPERTY IMPROVER CONSISTING OF SAID POWDER

摘要

PURPOSE:A fine powder, obtained by pulverizing an eggshell, and useful for enhancing the gel strength of a fish paste products or reinforcing the tensile strength of noodles. CONSTITUTION:An eggshell is roughly pulverized, fully washed and dried by heating at about 300-400 deg.C for about 4-5min, pulverized by a pulverizer, e.g. a hammer mill, and passed through a screen of desired particle size =about 300m/s to prepare a finely pulverized material. The addition of the resultant finely pulverized eggshell in an amount of about 0.05-0.2% to a fish paste product, has an effect on improvement in the gel strength by about 20% compared with that of the fish paste products without the fine eggshell powder. The addition of about 0.2-0.8% fine eggshell powder to a raw material wheat flour for noodles has an effect on the improvement in the tensile strength (resilience) by about 30% compared with that of the noodles without the fine eggshell powder.