JP2007097489A - Egg salad - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide egg salad hardly hardening palate feeling of heated coagulated albumen even if preserving for a long period after production, and having favorable flavor peculiar to egg salad. <P>SOLUTION: The egg salad is mixed with uncoagulated albumen which is subjected to heat treatment so as to bring the proportion of ovotransferrin in supernatant liquid from which insoluble protein is removed by centrifugal separation to ≤10% to a total amount of protein in the supernatant liquid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an egg salad that has a preferred flavor characteristic of egg salad, while heat-coagulated egg white is unlikely to have a hard texture even if the storage period after production becomes long.

  Egg salad made with boiled egg dice cuts with acid seasoning such as mayonnaise becomes a hard texture when the egg white part of boiled egg, that is, heat-coagulated egg white is denatured by acid denaturation after the time has elapsed after production. Thus, there is a problem that the soft texture of the heat-coagulated egg white immediately after production is impaired. In particular, such a problem is remarkable when the storage period from production to eating is long, such as commercial products that are packed and distributed.

  In order to solve the above problem, Japanese Patent Application Laid-Open No. 8-103248 (Patent Document 1) proposes a method in which boiled eggs are subjected to a combined treatment of an emulsifier and pullulan. Japanese Patent Laid-Open No. 2000-60493 (Patent Document 2) proposes an egg food comprising coagulated egg white obtained by absorbing metaphosphate and an acidic seasoning. However, although these techniques can prevent heat-coagulated egg white from becoming hard texture due to acid modification to some extent, it is still not sufficient, and heat-coagulated egg white is treated with an emulsifier, pullulan, metaphosphate, etc. Therefore, there is a problem that the flavor of the heat-coagulated egg white becomes unnatural.

  Under such circumstances, the present inventors have conceived that, in order to prevent acid denaturation of heat-coagulated egg white, instead of treating the heat-coagulated egg white with an additive or the like, an alkali material is directly added to the egg salad. An attempt was made to add an alkali material to egg salad. However, adding an alkali material such as sodium hydrogencarbonate to increase the pH of the egg salad has a tendency to prevent the heat-coagulated egg white from becoming a hard texture due to acid denaturation, but the effect is sufficient. As the amount of alkali added is increased, the balance of flavor unique to egg salad seasoned with acidic seasonings will be lost, so the heat-coagulated egg white will have a hard texture due to acid modification. Could not prevent that.

JP-A-8-103248 JP 2000-60493 A

  Accordingly, an object of the present invention is to provide an egg salad that has a preferable flavor unique to an egg salad, while the heat-coagulated egg white is unlikely to have a hard texture even if the storage period after production becomes long.

The present inventor conducted intensive research to achieve the above-mentioned purpose. As a result, uncoagulated egg white obtained by modifying liquid egg white, which is an alkaline food, was heated compared to an alkali material such as sodium bicarbonate. The effect of preventing the solidified egg white from becoming a hard texture due to acid denaturation is high, and even if the uncoagulated egg white is blended in a relatively large amount in the egg salad, it is a flavor unique to egg salad that is seasoned with an acidic seasoning The present inventors have finally found that the present invention has been completed.
That is, the present invention
(1) Uncoagulated egg white that has been heat-treated is blended so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less of the total amount of protein in the supernatant. Egg salad,
(2) The egg salad according to (1), wherein the blending amount of the uncoagulated egg white is 0.5 to 50 parts with respect to 100 parts of the acidic seasoning,
(3) A container-filled egg salad in which the egg salad according to claim 1 or 2 is packed in a container,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, even if the preservation | save period after manufacture becomes long, the egg salad which has the preferable flavor peculiar to an egg salad can be provided while a heat-coagulated egg white does not become a hard texture easily. Therefore, these demands can be expanded especially by applying to products packed in a container having a long storage period from production to eating, such as commercial products that are packed and distributed.

  Hereinafter, the egg salad of this invention is explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The egg salad of the present invention is a food product obtained by seasoning the cut heat-coagulated egg white with an acid seasoning. Such an egg salad is not particularly limited in usage, for example, spreads spread on bread, etc., fillings such as sandwiches, croquettes, etc., used as a topping for various dishes, etc. Is included. Moreover, in addition to the cut pieces of heat-coagulated egg white, a cut piece of heat-coagulated egg yolk, a cut piece of vegetables or the like may be blended.

  The heat-coagulated egg white used in the egg salad of the present invention is a liquid egg white obtained from chicken eggs which is heat-coagulated. Specifically, for example, boiled egg obtained by heating and coagulating raw shelled eggs as they are Egg white portion, raw liquid egg white obtained by breaking a shelled raw egg and separating it from egg yolk, liquid egg white that has been subjected to various treatments such as sterilization, freezing, and concentration, liquid egg white obtained by rehydrating dried egg white, etc. What is necessary is just what was used for normal egg salad, such as what heat-solidified this.

These heat-coagulated egg whites are used as a chopped cut material, but there are no particular restrictions on the means of the chopping treatment and the shape of the chopped material, for example, using a cutting processing machine such as a dicer, as appropriate in the shape of a cube or a rectangular parallelepiped. What is necessary is just to be cut by adjusting the cutting conditions. In addition, the size of the cut pieces of the heat-coagulated egg white may be appropriately adjusted depending on the use of the egg salad, but the texture and flavor of the heat-coagulated egg white can be moderately felt, and the egg when mixed with the acidic seasoning Since a sense of unity as a salad is easily obtained, it is preferably 0.1 to ³⁰ cm ³ . Furthermore, according to the present invention, it is possible to prevent the heat-coagulated egg white from becoming a hard texture, so that a cut product of a small heat-coagulated egg white that is more easily acid-modified and hardened, specifically, the volume is preferably 10 cm ³ or less. More preferably, the present invention can be suitably implemented in an egg salad in which a cut piece of heat-coagulated egg white of 5 cm ³ or less is used.

  Moreover, the acidic seasoning used for the egg salad of the present invention is a semi-solid or liquid seasoning having a pH of 3 to 5, generally called an acidic seasoning, and such an acidic seasoning. Specifically, semi-solid dressings such as mayonnaise and salad cream, emulsified liquid dressings such as Southern dressing and French dressing, separation liquid dressings such as Chinese dressing, non-oil dressings such as blue jizo dressing, vinegar and The seasoning liquid etc. which used this are mentioned. Among such acidic seasonings, in the present invention, since the uncoagulated egg white described later to be blended into the egg salad is insolubilized by heat treatment, such insolubilized mayonnaise, salad The present invention can be suitably implemented in an egg salad using an acidic seasoning emulsified in an oil-in-water type such as cream, Southern dressing, French dressing or the like.

  The blending amount of the heat-coagulated egg white and the acidic seasoning in the egg salad of the present invention may be appropriately adjusted depending on the use of the egg salad, etc., but considering the balance between the egg flavor and the acidity of the acid seasoning, the heat-coagulated egg white When the total amount of the acidic seasoning is 100 parts, it is preferable that the heat-coagulated egg white is 30 to 90 parts and the acidic seasoning is 10 to 70 parts.

  The present invention is such an egg salad, and heat treatment is performed so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less with respect to the total amount of the protein in the supernatant. An uncoagulated egg white prepared is blended.

  Here, uncoagulated egg white means egg white that has not solidified, that is, egg white that is not coagulated egg white. That is, whether or not it is a solidified egg white can be determined by whether or not the 1 g of the egg white is taken out in a lump and left on a flat plate, whether the original shape taken out in a lump is retained after standing, A non-coagulated egg white is one that does not correspond to a solidified egg white. Specifically, as non-coagulated egg white, for example, liquid egg white like raw egg white, liquid egg white with increased viscosity, or egg white that is gently set but not completely solidified These are blended in egg salad and mixed with heat-coagulated egg white or acidic seasoning, etc., and are easily dispersed in the acid seasoning, and the acid seasoning in which this uncoagulated egg white is dispersed It is mixed with heat-coagulated egg white.

  The uncoagulated egg white used in the present invention is heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less with respect to the total amount of protein in the supernatant. However, the ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein by centrifugation is a value measured by SDS-PAGE electrophoresis (Laemmli method) as follows. is there. First, 5 g of uncoagulated egg white is collected and centrifuged (3948 G × 10 minutes) with a centrifuge (H-200NR manufactured by Kokusan Centrifuge Co., Ltd.) to precipitate the insolubilized protein. 1 ml of the supernatant obtained by this centrifugation is diluted 18-fold with 0.9% physiological saline, and further diluted 5-fold with SDS-PAGE sample buffer (with reducing agent mercaptoethanol). Samples are prepared by heating for about 5 minutes. As a gel to be used, a Tefco gel SDS-PAGE mini-gradient gel (TEFCO-GEL SDS-PAGE mini GRADIENT GEL) is used, and the polyacrylamide gel concentration gradient is 4 to 20%. Other electrophoresis conditions are 20 mA, about 1 hour, and the Coomassie blue staining method is used. Various protein bands appear by SDS-PAGE electrophoresis performed under such conditions, but ovotransferrin appears at a molecular weight of about 77,000. An image of the gel obtained by this electrophoresis method is taken in by "Ultracam 4100 Digital Imaging and Analysis System" manufactured by Ultra-Lum, Inc., and image analysis is performed. The ratio of ovotransferrin to the total amount of protein can be determined by analyzing the degree of coloration (concentration) of the band indicated by each protein in “TotalLab” manufactured by Soft, Nonlinear Dynamics Ltd. taking measurement. As described above, the ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein by centrifugation can be measured. The ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein by centrifugation decreases as the uncoagulated egg white is heated strongly. Specifically, the ratio of ovotransferrin to the total amount of protein in the supernatant is 12 to 13% when a raw egg white containing no insolubilized material is used as a sample. Insolubilized substances are gradually formed in the liquid egg white, and accordingly, the ratio of ovotransferrin to the total amount of protein in the supernatant liquid decreases. This is because, among the soluble proteins in egg white, ovotransferrin has the property of being heat-denatured and insolubilized by relatively weak heating, so when heated, it becomes insoluble before other proteins, and as a result, in the supernatant liquid This is because the ratio of ovotransferrin to the total amount of protein decreases. Therefore, the degree of heat treatment of uncoagulated egg white can be expressed by measuring the ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing such insolubilized protein by centrifugation.

  Such uncoagulated egg white used in the present invention is a protein in which a specific protein in egg white has been heat-denatured and insolubilized by a certain amount or more, and has been modified to a state different from raw egg white, such as appearance and flavor. is there. In the present invention, by adding uncoagulated egg white that has been heat-treated in a specific state to the egg salad in this way, for the first time, even if the storage period after production becomes long, the heat-coagulated egg white hardly becomes a hard texture. The egg salad which has the favorable flavor peculiar to egg salad on top is obtained.

  As the uncoagulated egg white that has been heat-treated, so-called sterilized liquid egg white that has been heat-sterilized for the purpose of making Salmonella and coliform bacteria negative is known. It is heat-treated so that various properties such as foaming power and heat coagulation power are not impaired, and has properties similar to raw liquid egg white such as appearance and flavor, and insolubilized material like raw egg white Therefore, when the ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the above-mentioned insolubilized product by centrifugation is measured, the value is 12 to 13%, which is the same as that of raw egg white. When such a so-called sterilized liquid egg white is blended in an egg salad, as shown in a comparative example to be described later, the effect of preventing the heat-coagulated egg white from becoming a hard texture cannot be obtained. From the point of view, it is not preferable because the balance of the flavor unique to the egg salad seasoned with the acidic seasoning is easily lost. In addition, for example, when an alkali material such as sodium hydrogen carbonate is blended, the effect of preventing the heat-coagulated egg white from becoming a hard texture is not sufficiently obtained, and it is unique to an egg salad seasoned with an acidic seasoning It is not preferable because the balance of the flavor of the product is easily lost.

  In order to obtain uncoagulated egg white that is heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less with respect to the total amount of protein in the supernatant, Raw egg white, raw liquid egg white obtained by splitting a shelled raw egg and separating it from egg yolk, liquid egg white subjected to various treatments such as sterilization, freezing and concentration, liquid egg white obtained by rehydrating dried egg white What is necessary is just to heat-treat what filled the pouch, the casing, etc. by the hot water bath heating by a boil tank etc., the steam heating by a steamer, etc. so that it may become the said specific state. As the heat treatment conditions, since ovotransferrin is easily insolubilized by heat denaturation, the heat treatment temperature is adjusted so that the liquid egg white is preferably maintained at 58 ° C. or more, more preferably 60 ° C. or more, What is necessary is just to adjust heat processing time so that it may become. At this time, the heat treatment temperature may be adjusted to, for example, about 58 to 65 ° C., and the whole liquid egg white to be heat treated may be the uncoagulated egg white, and the heat treatment temperature may be set to a relatively high temperature, for example, about 75 to 100 ° C. The outer layer of the liquid egg white that is set and heat-treated may be heated and solidified, and only the inner layer that is difficult to transmit heat may be the uncoagulated egg white. In the latter case, when the egg white in which the outer layer is heated and solidified and the inner layer is uncoagulated is cut as it is and blended with the egg salad, the heat-coagulated egg white and the uncoagulated egg white can be obtained at the same time. Egg salad can be made.

  The uncoagulated egg white heat-treated in the specific state used in the present invention has alkalinity due to the properties of the raw egg white. Specifically, although it varies depending on the liquid egg white used as a raw material, it is usually about pH 7.5 to 11.0. In the present invention, since the effect of preventing the heat-coagulated egg white from becoming a hard texture is easily obtained, the pH of the uncoagulated egg white is adjusted to 8.5-11. 0 is preferable.

  The amount of uncoagulated egg white that has been heat-treated in the specific state differs depending on the type of acidic seasoning used and the blending ratio of the heated coagulated egg white and acid seasoning of the egg salad, but for 100 parts of acidic seasoning And 0.5 to 50 parts are preferable. Thereby, the effect which prevents heat-coagulated egg white from becoming a hard food texture is easy to be acquired, and more preferable egg salad is easy to be obtained also from the point of flavor. In addition, since the effect of preventing the heat-coagulated egg white from becoming a hard texture is more easily obtained, the blending amount of the uncoagulated egg white is preferably 1 part or more, more preferably to 100 parts of the acidic seasoning. 5 parts or more. Moreover, from the point of obtaining an egg salad having a more preferable flavor peculiar to an egg salad, the amount of uncoagulated egg white is preferably 30 parts or less, more preferably 20 parts or less, with respect to 100 parts of the acidic seasoning. .

  The pH of the egg salad of the present invention is preferably adjusted to 5.5 or higher, preferably adjusted to 6.0 or higher, by blending uncoagulated egg white that has been heat-treated in the specific state described above. More preferred. By adjusting to such pH, the effect of preventing the heat-coagulated egg white from becoming a hard texture is more easily obtained. The pH of the egg salad is preferably adjusted to 7.0 or less, and more preferably 6.8 or less, since it is difficult to obtain a desirable flavor unique to egg salad even if it is too high.

  The egg salad of the present invention includes, in addition to the above-mentioned raw materials, various seasonings such as sodium glutamate, salt, sugar, extracts such as animals and plants, and mustard flour as long as the effects of the present invention are not impaired. Spices such as pepper, sugars such as oligosaccharides and starch syrup, preservatives such as sodium acetate, glycine, polylysine, egg white lysozyme, and protamine, chelating agents, and the like can be appropriately blended.

  The method for producing the egg salad of the present invention is not particularly limited, and the raw material described above may be mixed by a conventional method to produce an egg salad. That is, first, heat-coagulated egg white, acidic seasoning, uncoagulated egg white of the present invention that has been heat-treated so that the ratio of ovotransferrin is below a specific level, and if necessary, fresh water, seasonings, spices, preservatives, Prepare other food ingredients and ingredients, and stir and mix these ingredients with Hobart mixer, Can Tho mixer, food mixer, hand mixer, kneader, double pot with stirrer, kneader, stirrer, etc. The egg salad can be made by putting into a machine and stirring and mixing in a conventional manner. At this time, the uncoagulated egg white may be mixed with an acid seasoning in advance, and then mixed with the heated coagulated egg white.

  The egg salad made should be filled and sealed in a heat-resistant nylon plastic bag, etc., if necessary, and packed into a container, and distributed at chilled temperature (0-15 ° C) or room temperature (15-30 ° C). Can do.

  The egg salad of the present invention produced as described above has a preferable flavor unique to the egg salad, while the heat-coagulated egg white does not easily have a hard texture even if the storage period after production becomes long. The reason why such an effect is obtained is not clear, but uncoagulated egg white heat-treated to a specific state used in the present invention is alkaline due to the properties of egg white as a raw material, so that the pH of egg salad is increased. Furthermore, in addition to simply raising the pH, components such as insolubilized proteins, soluble proteins, saccharides, etc. act on the heat-coagulated egg white in a complex manner, so that the heat-coagulated egg white becomes a hard texture due to acid denaturation. It is assumed that this can be prevented. In addition, since the uncoagulated egg white is modified so as to be different from raw egg white in terms of flavor, the flavor unique to egg salad seasoned with an acidic seasoning even when blended in a relatively large amount It is presumed that this balance will not be compromised.

  Examples of the present invention and comparative examples will be described below to further explain the present invention. In the following Examples and Comparative Examples, the pH value is a value measured using a pH meter (MP225, manufactured by METTLER TOLEDO) at a product temperature of 20 ° C. At this time, when measuring the pH of the uncoagulated egg white, the uncoagulated egg white is measured as it is, and when measuring the pH of the egg salad, 10 g of the egg salad is taken into a stomacher bag, and 10 times as much as with fresh water. Then, it was treated with a stomacher at a normal speed for 60 seconds using an oregano-made stomacher (400-T), and the treated product was measured as a sample.

[Example 1]
(1) Manufacture of uncoagulated egg white 5 kg of raw egg white (pH 8.8) was filled in a nylon casing having a folding diameter of 60 mm in 500 g portions, and these were heat-treated in a boil tank having a hot water temperature of 61 ° C. for 20 minutes. When these heat-treated egg whites were taken out of the nylon casing into a stirring tank, they were in a liquid state in which white turbid matters were formed and were not coagulated, so that 5 kg of uncoagulated egg white was obtained. The ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein of the uncoagulated egg white by centrifugation was 9%, and the pH was 9.0.

(2) Manufacture of diced eggs with boiled eggs Boiled raw chicken eggs are boiled in 95 ° C water for 12 minutes, then cooled with cold water at 4 ° C, peeled off to obtain eggs, and this is removed with a dicer. Was cut into a 1 cm dice shape to obtain an egg dice cut product. The resulting boiled egg diced product had a volume of 1 cm ³ , 70 parts of heat-coagulated egg white, and 30 parts of heat-coagulated egg yolk.

(3) Manufacture of egg salad Based on the following formulation, it manufactured as described below.
Uncoagulated egg white made in (1) 5.0kg
Boiled egg dice cut product made in (2) * 1 70.0
Mayonnaise * 2 24.7
Salt 0.3
――――――――――――――――――――――――
100kg total
* 1: 70 parts of heat-coagulated egg white, 30 parts of heat-coagulated egg yolk * 2: prepared by a conventional method from 70% vegetable oil and fat, 15% liquid egg yolk, vinegar 12%, seasoning, spice 3%, pH 4.0
The egg solid salad obtained by stirring and mixing the uncoagulated egg white prepared in (1), the egg-cut product of eggplant prepared in (2), mayonnaise, and sodium chloride using a Hobart mixer. By stirring and mixing, the uncoagulated egg white was dispersed in the egg salad so as to be mixed with the acidic seasoning and became inconspicuous in appearance. The compounding quantity of the uncoagulated egg white with respect to 100 parts of acidic seasonings of the obtained egg salad was 20 parts. The egg salad obtained had a pH of 6.5. When the egg salad immediately after production was eaten, the heat-coagulated egg white had a soft texture, and the egg salad had a favorable flavor peculiar to the egg salad.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored after 2 weeks storage at 5 ° C., the heat-coagulated egg white had a soft texture just after production. In addition, the egg salad had a favorable flavor peculiar to the egg salad.

[Example 2]
In Example (1), uncoagulated egg white was obtained by the same production method as Example (1) except that the heat treatment conditions for producing uncoagulated egg white were changed. That is, the casing filled with the raw egg white was heat-treated for 60 minutes in a boil tank having a hot water temperature of 63 ° C. When these heat-treated egg whites were taken out of the nylon casing into a stirring tank, they were all cloudy and thickened but not solidified, and thus 5 kg of uncoagulated egg white was obtained. The ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein of uncoagulated egg white by centrifugation was 0%, and the pH was 9.0. An egg salad was produced by the same manufacturing method as in Examples 1 (2) and (3) except that the obtained uncoagulated egg white was used. The compounding quantity of the uncoagulated egg white with respect to 100 parts of acidic seasonings of the obtained egg salad was 20 parts. Moreover, the pH of the obtained egg salad was 6.4. When the egg salad immediately after production was eaten, the heat-coagulated egg white had a soft texture, and the egg salad had a favorable flavor peculiar to the egg salad.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored after 2 weeks storage at 5 ° C., the heat-coagulated egg white had a soft texture just after production. In addition, the egg salad had a favorable flavor peculiar to the egg salad.

[Example 3]
(1) Manufacture of heat-coagulated egg white dice cut product and uncoagulated egg white 6 kg of raw liquid egg white (pH 8.8) was filled into a stainless steel vat (length 20 cm × width 15 cm × height 15 cm) by 3 kg. The height of the filled liquid egg white was 10 cm. This was heated with a steamer having an ambient temperature of 90 ° C. for 40 minutes to obtain an egg white heat-treated product. When the egg white heat-treated product was taken out of the bat and cut into a 1 cm side die with a knife, the inner layer of the egg white heat-treated product was uncoagulated, resulting in 5.7 kg of heat coagulated as a result. An egg white diced product and 300 g of uncoagulated egg white were obtained. The ratio of ovotransferrin to the total amount of protein in the supernatant obtained by removing the insolubilized protein of the uncoagulated egg white by centrifugation was 7%, and the pH was 9.0.

(2) Production of heat-coagulated egg yolk diced product 500 kg of raw liquid egg yolk was filled in a nylon casing with a folding diameter of 60 mm, and these were heat-treated for 40 minutes in a boil tank having a hot water temperature of 80 ° C. These heat-treated egg yolks were taken out from the nylon casing, and cut into dice having a side of 1 cm with a dicer to obtain heat-coagulated egg yolk diced products.

(3) Manufacture of egg salad Based on the following formulation, it manufactured as described below.
Heat-coagulated egg white diced product manufactured in (1) and uncoagulated egg white * 1 6.0 kg
Heat-coagulated egg yolk diced products manufactured in (2) 1.5
Mayonnaise * 2 2.5
Salt 0.03
―――――――――――――――――――――――――――――――――
Total 10.03kg
* 1: 95% heat-coagulated egg white diced product, 5% uncoagulated egg white
* 2: 70% vegetable oil / fat, 15% liquid egg yolk, 12% vinegar, seasoning, 3% spice, prepared by conventional methods, pH 4.0
First, the egg white heat-treated product manufactured in (1) (heat-coagulated egg white dice cut product 95%, uncoagulated egg white 5%), the heat-coagulated egg yolk dice product manufactured in (2), mayonnaise and salt, An egg salad was prepared by stirring and mixing using a Hobart mixer. By stirring and mixing, the uncoagulated egg white was dispersed in the egg salad so as to be mixed with the acidic seasoning and became inconspicuous in appearance. The compounding quantity of the uncoagulated egg white with respect to 100 parts of acidic seasonings of the obtained egg salad was 12 parts. The egg salad obtained had a pH of 6.5. When the egg salad immediately after production was eaten, the heat-coagulated egg white had a soft texture, and the egg salad had a favorable flavor peculiar to the egg salad.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored after 2 weeks storage at 5 ° C., the heat-coagulated egg white had a soft texture just after production. The egg salad had a favorable flavor characteristic of the egg salad.

[Comparative Example 1]
In Example 1, uncoagulated egg white that has been heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less with respect to the total amount of protein in the supernatant is not blended. Others made egg salad with the same composition and manufacturing method as Example 1. The obtained egg salad had a pH of 6.3. When the egg salad immediately after production was eaten, the heat-coagulated egg white had a soft texture, and the egg salad had a favorable flavor peculiar to egg salad seasoned with an acidic seasoning Met.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored after 2 weeks storage at 5 ° C., the heat-coagulated egg white had a hard texture, which is not preferable. there were.

[Comparative Example 2]
In Example 1, uncoagulated egg white that has been heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less of the total amount of protein in the supernatant is added. Instead, sterilized liquid egg white (raw egg white was heat-sterilized by batch method under conditions of 54 ° C. × 10 minutes in a conventional manner, ovotransferrin with respect to the total amount of protein in the supernatant obtained by removing insoluble protein by centrifugation The egg salad was manufactured by the same composition and manufacturing method except that 13% was added and pH 8.9) was added. The obtained egg salad had a pH of 6.5. When eating the obtained egg salad immediately after production, the heat-coagulated egg white had a soft texture, but the preferred flavor balance unique to the egg salad seasoned with the acidic seasoning is impaired, which is preferable. It was not a thing.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored at 5 ° C. for 2 weeks, the heat-coagulated egg white had a slightly hard texture and an acidic seasoning. Since the balance of the preferable flavor peculiar to the egg salad seasoned with the ingredients is also impaired, it was not preferable.

[Comparative Example 3]
In Example 1, uncoagulated egg white that has been heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less of the total amount of protein in the supernatant is added. Instead, an egg salad was prepared with the same composition and manufacturing method, except that sodium bicarbonate was added so as to have the same pH as the egg salad of Example 1. The obtained egg salad had a pH of 6.5. When eating the obtained egg salad immediately after production, the heat-coagulated egg white had a soft texture, but the preferred flavor balance unique to the egg salad seasoned with the acidic seasoning is impaired, which is preferable. It was not a thing.

  Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch 1 kg at a time and stored at 5 ° C. for 2 weeks, the heat-coagulated egg white had a slightly hard texture and an acidic seasoning. Since the balance of the preferable flavor peculiar to the egg salad seasoned with the ingredients is also impaired, it was not preferable.

  From the above examples and comparative examples, uncoagulated heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less with respect to the total amount of protein in the supernatant. It can be understood that the egg salads of Examples 1 to 3 in which the egg white is blended have a preferable flavor unique to the egg salad while the heat-coagulated egg white hardly has a hard texture even after storage. On the other hand, the egg salad of the comparative example 1 in which the uncoagulated egg white was not blended had a hard texture with the heat-coagulated egg white. Moreover, the egg salad of the comparative example 2 which mix | blended the bactericidal liquid egg white which does not correspond to the non-coagulated egg white of this invention is not fully prevented that a heat-coagulated egg white becomes a hard texture, Acidic seasoning The preferred flavor balance peculiar to the egg salad seasoned with is also unfavorable. Furthermore, the egg salad of Comparative Example 3 containing sodium bicarbonate instead of uncoagulated egg white is also seasoned with an acidic seasoning in addition to the fact that the heated coagulated egg white is not sufficiently prevented from becoming a hard texture. The preferred flavor balance peculiar to the egg salad was also undesirably impaired.

Claims (3)

Characterized by blending uncoagulated egg white that is heat-treated so that the ratio of ovotransferrin in the supernatant obtained by removing the insolubilized protein by centrifugation is 10% or less of the total amount of protein in the supernatant. Egg salad. The egg salad of Claim 1 whose compounding quantity of the said non-coagulated egg white is 0.5-50 parts with respect to 100 parts of acidic seasonings. A container-filled egg salad in which the egg salad according to claim 1 or 2 is packed in a container.