JP2005304359A - Heat sterilized liquid whole egg and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bag-packed heat sterilized liquid whole egg keeping physical properties similar to those of fresh egg, requiring not so strict asepsis in a process up to packaging, and subjecting a packaged article to heat sterilization. <P>SOLUTION: A method for producing heat sterilized liquid whole egg comprises a process of hermetically packaging thick membrane-containing liquid egg, and a process of sterilization comprising soaking entirely the bag-packed liquid whole egg in hot water having sterilization temperature of 57-61°C, and subjecting the bag-packed liquid whole egg to hot-water spray or steam spray. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a heat-sterilized whole egg whose storability has been improved by sterilization while maintaining the physical properties of the whole egg immediately after breaking as much as possible, and a method for producing the same.

Conventionally, the sterilization process of the liquid whole egg from which the eggshell has been removed is generally performed before the filling process into the packaging container. Specifically, there are a so-called continuous sterilization method in which a plate heater and a holding tube are used for heating for a predetermined time at a predetermined temperature, and a so-called batch sterilization method in which heating is performed for a predetermined time at a predetermined temperature in a tank equipped with a stirring device. . In any method, the liquid egg is filled in the packaging container after the sterilization step. On the other hand, in the invention disclosed in Patent Document 1 below, a technique is proposed in which the whole packaged egg is filled in the packaging container after being homogenized through the filtration process and then used for the sterilization process.
On the other hand, in any of the conventional continuous sterilization methods and batch sterilization methods described above, it is common to homogenize egg white and egg yolk by filtering or stirring the liquid egg in advance. On the other hand, in the invention disclosed in Patent Document 2 below, a technique for subjecting to a sterilization process in a state of a shelled egg before forming a liquid egg is proposed.
JP 2003-274904 A (paragraph numbers 0018 to 0036 and FIG. 1) JP 2002-262832 A (paragraph numbers 0010, 0013 and 0015)

In the above-mentioned continuous sterilization method, since it is necessary to flow the liquid egg to the plate heater and the holding tube, there is usually a filtration step through a strainer of 10 to 40 mesh. In addition, since there are many pumping steps for the whole liquid egg, there is much physical damage to the whole liquid egg mainly due to a decrease in the viscosity of the egg white. Thereby, the physical property which a raw egg has will be impaired.
In the batch sterilization method as well, since the agitation is performed to increase the heat exchange efficiency in the tank, physical damage to the whole liquid egg also occurs, and the physical properties of the raw egg are impaired.
These problems also apply to the invention described in Patent Document 1 in which the whole liquid egg is homogenized through a filtration step prior to filling the packaging container.

On the other hand, in the case where it is preferable in terms of appearance and texture that white and yolks are not completely mixed, such as cutlet bowl and parent-child bowl, whole eggs or liquid eggs in a state close to this are used. What was packed without heat sterilization and stored at as low a temperature as possible was provided. However, from the viewpoint of hygiene and storage, a packed product that is a whole egg or a liquid egg in a state close to this and sterilized by heating has been awaited.
Here, in the prior art of the said patent document 2, it is going to solve this problem by heat-sterilizing in the state of a whole egg by heating in the state of a shelled egg. However, an egg breaking step is required when filling the packaging container after heat sterilization, and this step needs to be performed strictly aseptically, and the management cost for this becomes a new problem.

  In view of the above problems, the present invention maintains physical properties close to that of raw eggs as much as possible, and the process up to packaging does not require strict sterility, and the packaged product is subjected to heat sterilization. It is an object to provide a whole egg-packed liquid egg.

In view of the above problems, the heat-sterilized liquid whole egg according to the present invention seals and wraps the liquid whole egg containing concentrated egg white, and the whole sterilization temperature is 57 ° C. to 61 ° C. for hot water immersion, hot water spray, or steam spray. It is characterized by having been sterilized.
“Dense egg white” refers to a substance that is separable as egg white without being mixed with egg yolk components. The “liquid whole egg containing a thick egg white” means a liquid whole egg that has not been stirred at all, or a liquid whole egg that has been lightly stirred to such an extent that a thick egg white can be recognized. .
The material and shape of the “sealed packaging” are not limited as long as the contents can be completely shielded from the outside air. However, since sterilization is performed by hot water immersion, hot water spray or steam spray, a material having heat resistance and water resistance is required. In addition, it is desirable that the liquid content be kept as flat as possible when the liquid contents are accommodated so that the temperature distribution inside the package is as uniform as possible during sterilization. Specifically, nylon, polyethylene, and polypropylene bags are desirable. With such a bag, after the contents are filled, the mouth can be easily sealed by thermocompression bonding.

“Sterilization temperature” refers to the temperature at which the whole eggs in a bag are heated for the time necessary and sufficient to obtain the same level of sterilization effect as a batch-type sterilization method in which a tank equipped with a stirring device is maintained at 58 ° C. for 10 minutes. Say. The time required for this heating is longer as the temperature is lower and shorter as it is higher. However, if the temperature is too low, sterilization is insufficient or impossible no matter how long it is treated. If the temperature is too high, sterilization is sufficient, but it cannot be used as a liquid egg due to protein denaturation. Considering these circumstances, the appropriate sterilization temperature in the present invention is 57 ° C. or more and 61 ° C. or less, more preferably 58 ° C. or more and 60 ° C. or less as described above.
The whole heat-sterilized liquid egg according to the present invention includes a step of hermetically packaging a liquid whole egg containing a thick egg white, and the packaged whole liquid egg is immersed in warm water at a sterilization temperature of 57 ° C. or higher and 61 ° C. or lower, It can manufacture with the manufacturing method which comprises the sterilization process of sterilizing by spray or vapor | steam spraying.

More specifically, first, the raw eggs with shells are washed and sterilized by a predetermined procedure. Next, this shelled raw egg is split to obtain a liquid whole egg. At this stage, you may use for the following packaging process. However, a shell trap may be used to remove impurities such as eggshells. Moreover, although it is good also as performing transfer with a pump to the next process, it needs to be careful so that the stirring which does not leave thick egg white does not arise substantially.
And said liquid whole egg will be used for a packaging process. That is, the liquid whole egg is sealed in the packaging container in a state containing a thick egg white and not being sterilized. It should be noted that the cleanliness in the steps so far is sufficient for normal food processing, and strict sterility is not required.

Thereafter, the whole liquid egg is subjected to a sterilization process in which it is sterilized by hot water immersion, hot water spray, or steam spraying in a hermetically packaged state. If the sterilization temperature at this time is 57 ° C. or more and 61 ° C. or less as described above, a sufficient sterilization effect can be obtained, and physical properties almost the same as those of raw eggs immediately after breaking can be maintained. Become. If the sterilization temperature is 58 ° C. or more and 60 ° C. or less, the physical properties of the liquid whole egg after sterilization are closer to the raw egg immediately after the cleavage.
When the sterilization process is completed, the packaged heat-sterilized liquid whole egg is subjected to storage and transportation through a cooling process.

  According to the configuration of the present invention described above, the physical property close to that of a raw egg is kept as much as possible, and the process up to packaging does not require strict sterility, and the packaged product is packaged by heat sterilization. Liquid whole eggs can be provided.

Examples of the present invention will be described below.
(1) Sample preparation The eggshell surface of M-sized eggs was washed, and then immersed in a 150 ppm sodium hypochlorite solution for 30 seconds to sterilize the eggshell surface. The eggs were then split and used for the packaging process.
In the packaging process, 1 kg of liquid whole egg transported by a pump was filled in a clean nylon plastic bag, and then the mouth was closed by thermocompression packaging. At this filling and packaging stage, the thick egg white remained clearly. The whole liquid egg was subjected to a sterilization process for each package.
In the sterilization process of Comparative Example 1, heat sterilization was performed by immersing in a hot bath at 56 ° C. for 75 minutes. Thereby, the center part of the liquid whole egg inside a package was kept at 56 degreeC for 28 minutes.

In the sterilization process of Example 1, heat sterilization was performed by immersing in a 57 ° C. hot water bath for 60 minutes. Thereby, the center part of the liquid whole egg inside a package was maintained at 57 degreeC for 17 minutes.
In the sterilization process of Example 2, heat sterilization was performed by immersing in a hot water bath at 58 ° C. for 50 minutes. Thereby, the center part of the liquid whole egg inside a package was kept at 58 degreeC for 10 minutes.
In the sterilization process of Example 3, it was immersed in a 60 ° C. hot water bath for 40 minutes for heat sterilization. Thereby, the center part of the liquid whole egg inside a package was kept at 60 degreeC for 3.5 minutes.
In the sterilization process of Example 4, it was immersed in a 61 ° C. hot water bath for 37 minutes for heat sterilization. As a result, the central part of the liquid whole egg inside the package was kept at 61 ° C. for 2.5 minutes.

In the sterilization process of Comparative Example 2, heat sterilization was performed by immersing in a 62 ° C. hot water bath for 35 minutes. As a result, the center of the liquid whole egg inside the package was kept at 62 ° C. for 1.5 minutes.
After the sterilization step, 20 ° C. well water was sprayed for 10 minutes to cool, and then 5 ° C. cold water was sprayed for 20 minutes to cool. After cooling, it was refrigerated at 8 ° C.
(2) Bactericidal test After inoculating Salmonella sp. On the liquid whole eggs before packaging, samples of each example and comparative example were prepared as described in (1) above. In addition, the Salmonella count before the sterilization process was 2 × 10 ³ cfu per 1 g of the whole liquid egg.

Each sample from day 1 to day 8 after the sterilization process of the liquid whole egg, each sample is agar-cultured, and the number of colonies (cfu) of general viable bacteria, coliforms and Salmonella per gram of liquid whole egg is calculated. did.
As a result, in each of the Examples and Comparative Examples, no viable bacteria, coliforms and Salmonella were detected on each day from the first day to the eighth day. Therefore, a sufficient sterilizing effect was recognized in all cases where the sterilization temperature was 56 ° C, 57 ° C, 58 ° C, 60 ° C, 61 ° C and 62 ° C. In addition, although this test was tried also about the case where sterilization temperature is 55 degrees C or less, since the bath immersion time for obtaining sufficient sterilization effect would exceed 90 minutes, it judged that it did not satisfy commercial manufacturing conditions. .

(3) Physical property test In each of the following physical property tests, the liquid whole eggs of each Example and Comparative Example obtained in (1) were taken out of the bag, and homogenized at 2,000 rpm for 2 minutes. Used as a sample.
In addition, as a positive target, using the same size eggs as the examples and comparative examples of (1) and the same egg-laying date, the whole egg is processed until the packaging process as in (1) and without the sterilization process. Prepared.
On the other hand, as a negative target, using all the eggs of the same spawning day with the same size as each Example and Comparative Example of (1), the whole liquid that was divided by egg washing and sterilization in the same manner as in (1) The egg is stirred and mixed until the egg white and egg yolk are uniform, then passed through a 20 mesh strainer, sterilized at 60 ° C. for 3.5 minutes, and the same as in (1) using a clean filling machine. What was used for the packaging process was prepared.

For each of these positive and negative subjects, the sample homogenized with a homomixer at 2,000 rpm for 2 minutes was used as a sample in the following tests, as in the liquid whole eggs of each Example and Comparative Example. It was.
(3-1) Viscosity Each sample was cooled to 10 ° C., and the viscosity at a rotation speed of 200 rpm was measured with a B-type viscometer (Haake) using an R3 rotor. The evaluation of the viscosity was “excellent” when the viscosity was higher than that of the negative control, and “impossible” when the viscosity was lower than the viscosity of the negative control. The results are shown in Table 1 below.

上記表１に示すとおり、いずれの実施例及び比較例も陽性対象の粘度を上回った。よって、粘度で見る限り、実施例と比較例とは同程度の評価となった。ただし、各実施例の粘度は、比較例の粘度に比べて少なくとも下回ってはいないことから、粘度に関して実施例は比較例に対して少なくとも劣ってはいない、ということはいえる。
（３−２）起泡性試験
起泡性試験として、下記の泡の高さ及び泡密度の測定を通して、加熱殺菌液全卵の泡立ちやすさに対する殺菌温度の影響を評価した。

As shown in Table 1 above, all of the examples and comparative examples exceeded the viscosity of the positive target. Therefore, as far as the viscosity is concerned, the examples and comparative examples were evaluated to the same degree. However, since the viscosity of each example is not at least lower than the viscosity of the comparative example, it can be said that the example is not at least inferior to the comparative example with respect to the viscosity.
(3-2) Foaming property test As the foaming property test, the effect of the sterilization temperature on the easiness of foaming of the whole heat-sterilized liquid egg was evaluated through the measurement of the foam height and the foam density described below.

(3-2-1) Foam height After 300 g of each sample was heated to 25 ° C., 270 g of white sucrose was added, and this was placed in a bowl and stirred with a vertical whip mixer. The foam height (cm) of the whole whipped liquid egg was measured at the time points of stirring time of 3 minutes, 5 minutes, 7 minutes, 10 minutes, 14 minutes, 17 minutes and 20 minutes.
As for the height of the foam, the larger the numerical value, the better the air is contained, and it can be evaluated that the foamability is good. As a specific evaluation, the case where the numerical value was the maximum at 20 minutes of stirring was “excellent”, and when the numerical value was the maximum before the stirring time of 20 minutes, the stirring time was 20 minutes relative to the maximum value. When the numerical reduction rate was less than 5%, it was judged as “good”, and when it was 5% or more, it was judged as “impossible”. The results are shown in Table 2 below.

上記表２に示すとおり、実施例２（５８℃）及び実施例３（６０℃）においては、撹拌時間が長くなるにつれて起泡性が向上しており、ほぼ生卵と同視できる陽性対照と同様の挙動となった。すなわち、泡の高さでは、実施例２及び３は生卵とほぼ同様と評価することができる。
また、実施例１（５７℃）及び実施例４（６１℃）は、撹拌時間２０分までに数値が最大となるものの、その減少率は５％未満と小さく、実用上は問題ないものと思われる。
一方、比較例１（５６℃）及び比較例２（６２℃）は、撹拌時間２０分までに数値が最大となり、その減少率が５％以上であり、陰性対照と挙動を同じくした。この結果は、撹拌時間が長くなるにつれて、気泡を構成する膜が損傷されやすくなることを推認させる。

As shown in Table 2 above, in Example 2 (58 ° C.) and Example 3 (60 ° C.), the foaming property is improved as the stirring time becomes longer, which is almost the same as the positive control that can be regarded as a raw egg. It became the behavior of. That is, in the height of the bubbles, Examples 2 and 3 can be evaluated as almost the same as the raw eggs.
In Example 1 (57 ° C.) and Example 4 (61 ° C.), the maximum value is reached by 20 minutes of stirring time, but the decrease rate is as small as less than 5%, and there is no problem in practical use. It is.
On the other hand, in Comparative Example 1 (56 ° C.) and Comparative Example 2 (62 ° C.), the value reached the maximum by 20 minutes of stirring time, and the decrease rate was 5% or more, and the behavior was the same as the negative control. This result suggests that the membrane constituting the bubbles is likely to be damaged as the stirring time becomes longer.

(3-2-2) Foam density For the whole whipped egg as in (3-2-1) above, the weight of a predetermined volume is measured, and the foam density (g / ml) is further divided by the volume. Was measured.
As for the bubble density, the smaller the numerical value, the better the air is contained, and it can be evaluated that the foamability is good. Specifically, when the numerical value is minimum at 20 minutes of stirring time, “excellent”, and when the numerical value is minimum before 20 minutes of stirring time, the stirring time is 20 minutes relative to the minimum value. When the numerical increase rate was less than 2%, it was judged as “good”, and when it was 2% or more, it was judged as “impossible”. The results are shown in Table 3 below.

上記表３に示すとおり、実施例２（５８℃）及び実施例３（６０℃）においては、撹拌時間が長くなるにつれて起泡性が向上しており、ほぼ生卵と同視できる陽性対照と同様の挙動となった。すなわち、泡密度では、実施例２及び３は生卵とほぼ同様と評価することができる。
また、実施例１（５７℃）及び実施例４（６１℃）は、撹拌時間２０分までに数値が最小となるものの、その増加率は２％未満と小さく、実用上は問題ないものと思われる。
一方、比較例１（５６℃）及び比較例２（６２℃）は、撹拌時間２０分までに数値が最小となり、その増加率が２％以上であり、陰性対照と挙動を同じくした。この結果は、泡の高さの場合と同様、撹拌時間が長くなるにつれて、気泡を構成する膜が損傷されやすくなることを推認させる。

As shown in Table 3 above, in Example 2 (58 ° C.) and Example 3 (60 ° C.), the foaming property is improved as the stirring time becomes longer, which is almost the same as the positive control that can be regarded as a raw egg. It became the behavior of. That is, in the foam density, Examples 2 and 3 can be evaluated as almost the same as a raw egg.
In Example 1 (57 ° C.) and Example 4 (61 ° C.), although the numerical value is minimized by 20 minutes of stirring time, the increase rate is as small as less than 2%, and it seems that there is no problem in practical use. It is.
On the other hand, in Comparative Example 1 (56 ° C.) and Comparative Example 2 (62 ° C.), the numerical value reached the minimum by 20 minutes and the increase rate was 2% or more, and the behavior was the same as that of the negative control. This result suggests that the film constituting the bubbles is likely to be damaged as the stirring time becomes longer as in the case of the height of the bubbles.

(3-2-3) Summary of foamability test As described above, the evaluation of the test results of the foam height and the foam density was completely consistent. Therefore, from the viewpoint of foamability, it has been found that the sterilization temperature is preferably 57 ° C. or more and 61 ° C. or less, and particularly preferably 58 ° C. or more and 60 ° C. or less.
(3-3) Foaming stability test By the foaming stability test, the influence of the sterilization temperature on the temporal stability of the foamed heat-sterilized liquid whole egg was evaluated.
After heating 300 g of each sample to 25 ° C., 270 g of white sucrose was added, and this was placed in a bowl and stirred for 10 minutes with a vertical whip mixer. This whole whipped solution egg was placed in a container having a capacity of 280 ml and allowed to stand at room temperature for 5 hours, and the volume of the liquefied portion was measured again.

  About foaming stability, it can be evaluated that the whipped state is hold | maintained over a long time, so that the numerical value is small. As a specific evaluation, when the liquefied portion was less than 35 ml, it was “excellent”, when it was 35 ml or more but less than 40 ml, “good”, and when it was 40 ml or more, “impossible”. did. The results are shown in Table 4 below.

上記表４に示すとおり、実施例１（５７℃）、実施例２（５８℃）及び実施例３（６０℃）は良好な結果であり、また、実施例４（６１℃）及び比較例２（６２℃）も比較的良好であった。一方、比較例１（５６℃）は再び液化した部分が多く、悪い評価となった。
この起泡安定性試験により、殺菌温度が５７℃以上であれば気泡安定性は良好であることが判明した。とりわけ、５７℃以上６０℃以下が望ましいことが判明した。
（３−４）乳化安定性試験
乳化安定性試験により、加熱殺菌液全卵の乳化力に対する殺菌温度の影響を評価した。

As shown in Table 4 above, Example 1 (57 ° C.), Example 2 (58 ° C.) and Example 3 (60 ° C.) are good results, and Example 4 (61 ° C.) and Comparative Example 2 (62 ° C.) was also relatively good. On the other hand, Comparative Example 1 (56 ° C.) had many portions that were liquefied again, which was a bad evaluation.
The foam stability test revealed that the bubble stability was good when the sterilization temperature was 57 ° C. or higher. In particular, it has been found that 57 ° C. or higher and 60 ° C. or lower is desirable.
(3-4) Emulsification stability test The effect of the sterilization temperature on the emulsification power of the whole heat-sterilized liquid egg was evaluated by an emulsion stability test.

A mixture of 63.4 g of sample, 28.2 g of water, 16.0 g of brewed vinegar (acidity 5%), 2.4 g of purified salt and 80.0 g of soybean salad oil was mixed at 5,000 rpm using a homomixer (Special Machine Industries). And emulsified for 7 minutes. This emulsion was placed in a 110 ml capacity container and allowed to stand at room temperature for 5 hours, and the volume of the separated liquid was measured.
About emulsification stability, it can be evaluated that the emulsification power is maintained over a longer time as the numerical value is smaller. As a specific evaluation, when the liquefied portion was less than 5.5 ml, it was “excellent”, and when it was 5.5 ml or more and less than 7.5 ml, “good”, and 7.5 ml or more. When there was, it was set as “impossible”. The results are shown in Table 5 below.

上記表５に示すとおり、実施例２（５８℃）、実施例３（６０℃）、実施例４（６１℃）及び比較例２（６２℃）は良好な結果であり、また、実施例１（５７℃）は比較的良好であった。一方、比較例１（５６℃）は分離した液体が多く、悪い評価となった。
この起泡安定性試験により、殺菌温度が５７℃以上であれば気泡安定性は良好であることが判明した。とりわけ、５８℃以上が望ましいことが判明した。
（３−５）調理性試験
調理性試験として、加熱殺菌液全卵をかき卵及びプリンに調理し、その物性を評価した。

As shown in Table 5 above, Example 2 (58 ° C.), Example 3 (60 ° C.), Example 4 (61 ° C.) and Comparative Example 2 (62 ° C.) are good results. (57 ° C.) was relatively good. On the other hand, Comparative Example 1 (56 ° C.) had a lot of separated liquids, which was a bad evaluation.
The foam stability test revealed that the bubble stability was good when the sterilization temperature was 57 ° C. or higher. In particular, it has been found that 58 ° C. or higher is desirable.
(3-5) Cooking property test As a cooking property test, the whole heat-sterilized liquid egg was cooked into a cooked egg and pudding, and its physical properties were evaluated.

In cooking the shaved egg, 400 ml of water was boiled, and 100 g of each sample was put in it, and the fire was turned off immediately. This was opened in a 5-mesh sieve, and the residual weight (g) remaining on the sieve was measured. In other words, it can be evaluated that the larger the residual weight, the better as a shaved egg. The specific evaluation was “excellent” if the residual weight was 110 g or more, “good” if it was 90 g or more and less than 110 g, and “impossible” if it was less than 90 g.
On the other hand, in the cooking of pudding, 45 g of a uniform mixture of 78.0 g of sample, 32.4 g of sugar and 189.6 g of milk was filled into a pudding mold and heated in a steam oven at 83 ° C. for 25 minutes. Thus, a 3 cm high pudding was obtained. The breaking strength (N) of this pudding was measured using a creep meter (Yamato Scientific). That is, it can be evaluated that the higher the breaking strength, the better the texture as a pudding. The specific evaluation was “excellent” when the breaking strength was 0.16 N or higher, “good” when 0.13 N or higher and lower than 0.16 N, and “impossible” when lower than 0.13 N.

  The results of the above cooking test are shown in Table 6 below. In addition, the evaluation in the cooked egg cooking coincided with the evaluation in the pudding cooking.

上記表６に示すとおり、実施例１（５７℃）、実施例２（５８℃）及び実施例３（６０℃）は良好な結果であり、また、比較例１（５６℃）及び実施例４（６２℃）は比較的良好であった。一方、比較例２は陰性対照と同様の結果であり悪い評価となった。
この調理性試験により、かき卵及びプリンの調理には殺菌温度が６１℃以下であれば好適であることが判明した。とりわけ、５７℃以上６０℃以下が望ましいことが判明した。
（４）まとめ
まず、前記（２）の殺菌試験の結果からは、殺菌温度が５６℃以上６２℃であれば十分な殺菌効果が得られることが判明した。

As shown in Table 6 above, Example 1 (57 ° C.), Example 2 (58 ° C.) and Example 3 (60 ° C.) are good results, and Comparative Example 1 (56 ° C.) and Example 4 (62 ° C.) was relatively good. On the other hand, Comparative Example 2 had the same result as the negative control and was evaluated as bad.
From this cooking test, it has been found that cooking of cooked eggs and pudding is suitable if the sterilization temperature is 61 ° C. or lower. In particular, it has been found that 57 ° C. or higher and 60 ° C. or lower is desirable.
(4) Summary First, from the results of the sterilization test of (2), it was found that if the sterilization temperature is 56 ° C. or higher and 62 ° C., a sufficient sterilization effect can be obtained.

  Moreover, evaluation with respect to the result of each said physical property test is hung up in the following Table 7.

すなわち、比較例１の評価より、殺菌温度５６℃で処理した加熱殺菌液全卵は、起泡性、起泡安定性及び乳化安定性に難があることが判明した。また、比較例２の殺菌温度６２℃で処理した加熱殺菌液全卵は、起泡性及び調理性に難があることが判明した。
一方、実施例１から４までの評価より、殺菌温度５７℃以上６１℃以下で処理した加熱殺菌液全卵であれば、いずれの試験においてもおおむね良好な結果が得られている。特に、実施例２及び実施例３の評価からは、殺菌温度５８℃以上６０℃以下で処理した加熱殺菌液全卵は、いずれの試験においても優れた結果が得られている。

That is, from the evaluation of Comparative Example 1, it was found that the whole heat-sterilized egg processed at a sterilization temperature of 56 ° C. has difficulty in foaming property, foaming stability and emulsion stability. Moreover, it turned out that the heat sterilization liquid whole egg processed at the sterilization temperature of 62 degreeC of the comparative example 2 has difficulty in foamability and cooking property.
On the other hand, from the evaluations of Examples 1 to 4, generally good results were obtained in any test as long as the heat sterilized whole eggs were processed at a sterilization temperature of 57 ° C. or more and 61 ° C. or less. In particular, from the evaluation of Example 2 and Example 3, the heat sterilization liquid whole eggs treated at a sterilization temperature of 58 ° C. or more and 60 ° C. or less have excellent results in any test.

From the above, the pasteurization temperature when packaging and sterilization after packaging the whole liquid egg, if it is 57 ° C or more and 61 ° C or less, can maintain physical properties close to raw eggs while exhibiting sufficient sterilization properties. You can say that.
Furthermore, it can be said that the sterilization temperature of 58 ° C. or more and 60 ° C. or less is more excellent from the viewpoint that physical properties close to that of raw eggs are maintained.

Claims (4)

  A heat-sterilized liquid whole egg, wherein the whole egg containing liquid egg white is hermetically packaged and sterilized by warm water immersion, warm water spray or steam spraying at a sterilization temperature of 57 ° C. or more and 61 ° C. or less.   The heat sterilization liquid whole egg according to claim 1, wherein the sterilization temperature is 58 ° C or higher and 60 ° C or lower. Sealing and packaging the whole liquid egg containing rich egg white;
A whole pasteurized liquid egg comprising a sterilization step of sterilizing the whole egg in its package by warm water immersion at a sterilization temperature of 57 ° C. or more and 61 ° C. or less, hot water spray or steam spraying. Egg manufacturing method.   The method for producing a heat-sterilized liquid whole egg according to claim 3, wherein the sterilization temperature is 58 ° C or higher and 60 ° C or lower.