JP2008035808A - Method for producing egg salad - Google Patents
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Abstract
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本発明は、保存後においても優れた卵風味を有するタマゴサラダの製造方法に関する。 The present invention relates to a method for producing an egg salad having an excellent egg flavor even after storage.
茹で卵の截断物をマヨネーズ等で和えたいわゆるタマゴサラダ等は、茹で卵に由来する卵風味とマヨネーズ等の酸味が調和した大変人気のある料理である。家庭でタマゴサラダを作る場合は、まず、殻付き生卵を茹で、次に、殻を剥き易くするために水に浸漬する等して充分に冷却した後、殻を剥いて茹で卵を作り、続いて、この茹で卵を包丁等で截断してマヨネーズ等と和えている。このようにして作られたタマゴサラダは、調理されてすぐに食され、卵風味のある美味しいものである。 So-called egg salad, which is made from boiled eggs with mayonnaise, is a very popular dish that combines the egg flavor derived from boiled eggs with the sourness of mayonnaise. When making egg salad at home, first boil the raw eggs with shells, then cool them well by immersing them in water to make the shells easy to peel, then peel the shells and make eggs with boiled eggs, Subsequently, the egg is cut with a knife with this knife and mixed with mayonnaise. Egg salad made in this way is eaten as soon as it is cooked and is delicious with egg flavor.
一方、コンビニエンスストアやスーパーマーケット等の惣菜等として販売するため、タマゴサラダを、惣菜工場等で食品工業的に大量生産することが行われている。このように大量生産する場合には、まず、殻付き生卵をボイル槽等で茹で、次に、殻を剥き易くするために冷却水槽等に浸漬して充分に冷却した後、脱殻装置等を用いて殻剥きして茹で卵を作り、続いて、これを截断機等で截断し、混合処理機等でマヨネーズ等と和えている。しかしながら、このようにコンビニエンスストアやスーパーマーケット等の惣菜等として販売するタマゴサラダは、製造直後に食されることは殆どなく、店舗等で販売後食されるまでに少なくとも半日以上経過する。そのため、食する時には、卵風味が弱くなってしまうという問題があった。 On the other hand, egg salad is mass-produced in a food industry at a sugar beet factory or the like in order to be sold as a side dish at a convenience store or a supermarket. When mass-producing in this way, first boil the raw eggs with shells in a boil tank, etc., and then immerse them in a cooling water tank etc. in order to make the shells easy to peel off. The shell is peeled off to make eggs with a cocoon, which is then cut with a cutting machine or the like, and mixed with mayonnaise or the like with a mixing machine or the like. However, egg salads that are sold as side dishes in convenience stores and supermarkets are rarely eaten immediately after production, and at least half a day elapses after being sold at a store or the like. For this reason, there is a problem that the egg flavor becomes weak when eating.
本発明者によると、上記問題は、特に、脱殻装置により殻剥きした茹で卵を用いたタマゴサラダにおいて顕著であった。その理由としては、脱殻装置を用いて殻剥きした茹で卵は、製品に卵殻が混入することを防止するため、殻剥き後に茹で卵表面に付着した卵殻をシャワー等で散水する、あるいは、水槽に浸漬する等して水洗いされるが、この際、水洗いにより茹で卵の成分が流出してしまうことが原因ではないかと推察された。 According to the present inventor, the above problem was particularly remarkable in an egg salad using boiled eggs that had been shelled by a shelling apparatus. The reason for this is that, in order to prevent eggshells from being mixed into the product, the eggshells that have been shelled using a shelling device are sprinkled with a straw to sprinkle eggshells attached to the egg surface after showering, or in a water tank. Although it is washed with water by dipping or the like, it was speculated that this may be caused by the fact that the egg components flow out of the boil by washing with water.
卵風味に優れたタマゴサラダに関しては、特開２００１−３３３７４２号公報（特許文献１）に、タマゴサラダの原料として卵黄油を用い、タマゴサラダのｐＨを特定範囲とする技術が提案されている。しかしながら、この技術は、卵黄油等を添加するものであり、原料コストの点でやや問題があった。 Regarding egg salad with excellent egg flavor, Japanese Patent Application Laid-Open No. 2001-333742 (Patent Document 1) proposes a technique in which egg yolk oil is used as a raw material for egg salad and the pH of egg salad is in a specific range. However, this technique adds egg yolk oil and the like, and has some problems in terms of raw material costs.
本発明の目的は、保存後においても優れた卵風味を有するタマゴサラダの製造方法を提供するものである。 An object of the present invention is to provide a method for producing an egg salad having an excellent egg flavor even after storage.
茹で卵は、殻付き生卵を茹でた直後の熱い状態であると殻剥きする際に白身が崩れ易く殻が剥き難いため、一般的に冷却した後に殻剥きされている。したがって、従来、タマゴサラダを製する場合にも、このような常温以下の品温の茹で卵を截断してマヨネーズ等と和えている。本発明者等は、上記目的を達成するために鋭意研究を重ねた結果、このような常温以下の品温の茹で卵截断物と酸性水中油型乳化状調味料とを混合処理するのではなく、加熱された状態の茹で卵の截断物と酸性水中油型乳化状調味料とを混合処理するならば、意外にも、保存後においても優れた卵風味を有するタマゴサラダが得られることを見出し、遂に本発明を完成するに至った。 Boiled eggs are generally shelled after cooling because the whites are easy to collapse when the shells are peeled off in a hot state immediately after boiled raw eggs. Therefore, conventionally, when making an egg salad, eggs are cut with a cocoon having a product temperature below the room temperature and mixed with mayonnaise or the like. As a result of intensive studies to achieve the above object, the present inventors do not mix and process egg cuts and acidic oil-in-water emulsified seasonings in a bowl with a product temperature below room temperature. It is surprisingly found that an egg salad having an excellent egg flavor even after storage can be obtained by mixing and processing the egg slice and the acidic oil-in-water emulsion seasoning in a heated state. Finally, the present invention has been completed.
すなわち、本発明は、
（１） 茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理するタマゴサラダの製造方法、
（２） 混合処理に用いる茹で卵の加熱截断物の品温が５０℃以上である（１）記載のタマゴサラダの製造方法、
（３） 混合処理を開始してから６０分以内に品温を３０℃以下とする（１）又は（２）記載のタマゴサラダの製造方法、
である。
That is, the present invention
(1) A method for producing an egg salad in which a boiled egg cooked product and an acidic oil-in-water emulsified seasoning are mixed,
(2) The method for producing an egg salad according to (1), wherein the product temperature of the cooked cut of the boiled egg used for the mixing treatment is 50 ° C or higher,
(3) The method for producing an egg salad according to (1) or (2), wherein the product temperature is 30 ° C. or less within 60 minutes after the start of the mixing treatment,
It is.
本発明によれば、保存後においても優れた卵風味を有するタマゴサラダを製造することができ、これをコンビニエンスストアやスーパーマーケット等において惣菜等として提供することでタマゴサラダの需要を拡大できる。 According to the present invention, an egg salad having an excellent egg flavor can be produced even after storage, and the demand for egg salad can be increased by providing it as a side dish or the like at a convenience store or a supermarket.
以下、本発明のタマゴサラダの製造方法を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the manufacturing method of the egg salad of this invention is explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明のタマゴサラダとは、茹で卵の截断物を酸性水中油型乳化状調味料で和えた食品である。このような本発明のタマゴサラダとしては、使用用途に特に制限はなく、例えば、食パン等に塗り広げて使用するスプレッド、サンドイッチ等のフィリング、コロッケ等の具、各種料理のトッピング等として各種用途に用いられているものが含まれる。また、茹で卵の截断物に加えて、野菜等の截断物等を配合したものであってもよい。 The egg salad of the present invention is a food prepared by boiled egg slices with an acidic oil-in-water emulsified seasoning. Such an egg salad of the present invention is not particularly limited in use, for example, spreads spread on bread etc., fillings such as sandwiches, croquettes, etc., various food toppings etc. Includes what is being used. Moreover, in addition to the cut eggs of boiled eggs, cuts such as vegetables may be blended.
本発明のタマゴサラダに用いる茹で卵としては、特に制限はなく、常法により製したものであればよいが、例えば、以下のように製することができる。まず、鶏卵、鶉卵、アヒル卵等の殻付き生卵をボイル槽やスチーマー等により９０〜１００℃で５〜３０分程度の加熱条件で茹でて凝固させた後、殻を剥き易くするために冷却水槽等に浸漬する等して冷却処理する。冷却処理は、充分に行わないと殻剥きする際に白身が崩れ易く殻が剥き難いことから、具体的には、品温が３０℃以下となるように行うことが好ましく、品温が２０℃以下となるように行うことがより好ましい。冷却した殻付き茹で卵は、工業的規模での大量生産のし易さを考慮し、脱殻装置を用いて殻剥きし、更に、殻剥き後、卵殻の混入を防ぐために、茹で卵表面に付着した卵殻をシャワー等で散水する、あるいは、水槽に浸漬する等して水洗いすることにより茹で卵を製することができる。また、茹で卵としては、上述のようにして大量生産され調味液に浸漬された状態で袋詰めされて流通されている製品が市販されており、本発明においては、このような市販の茹で卵を用いてもよい。 There is no restriction | limiting in particular as a boiled egg used for the egg salad of this invention, Although what was manufactured by the conventional method is sufficient, For example, it can manufacture as follows. First, in order to make the shell easy to peel after boiled and solidified raw eggs with shells such as chicken eggs, eggs and duck eggs in a boil tank or steamer at 90-100 ° C for about 5-30 minutes. Cooling treatment is performed by dipping in a cooling water tank or the like. If the cooling treatment is not sufficiently performed, the white body is liable to collapse when the shell is peeled off and the shell is difficult to peel off. Specifically, the cooling is preferably performed so that the product temperature is 30 ° C. or less, and the product temperature is 20 ° C. More preferably, the following is performed. In consideration of the ease of mass production on an industrial scale, the eggs with a cooled shelled shell are peeled off using a shell removal device, and further, after the shell is peeled, they are attached to the egg surface with a shell to prevent the eggshell from being mixed. Eggs can be boiled by sprinkling the eggshells with a shower or the like, or by immersing them in a water bath and washing them with water. In addition, as boiled eggs, products that are mass-produced as described above and packaged and distributed in a state of being immersed in a seasoning liquid are commercially available. In the present invention, such commercially available boiled eggs are used. May be used.
なお、脱殻装置を用いて殻剥きした茹で卵は、製品に卵殻が混入することを防止するため、上述のように殻剥き後に茹で卵表面に付着した卵殻をシャワー等で散水する、あるいは、水槽に浸漬する等して水洗いされるが、このような茹で卵を用いて製したタマゴサラダは、水洗いにより茹で卵の成分が流出してしまうためか、製したタマゴサラダの保存後の卵風味が弱くなる傾向がある。しかしながら、本発明によれば、このような水洗いされた茹で卵を用いても保存後において優れた卵風味を有するタマゴサラダを製造することができることから、本発明は、このような水洗いされた茹で卵を用いたタマゴサラダにおいて好適に実施できる。 In addition, in order to prevent eggshells from being mixed into the product, shelled eggs that have been shelled using a shelling device, as described above, water the eggshells that have adhered to the egg surface after being shelled, such as by showering, or in a water tank. The egg salad made using boiled eggs such as soaked in a bowl is likely to have the egg flavor after storage of the produced egg salad, because the egg components may be washed out by washing with water. There is a tendency to weaken. However, according to the present invention, an egg salad having an excellent egg flavor after storage can be produced even if such a washed boiled egg is used. It can be suitably carried out in an egg salad using eggs.
前記茹で卵は、截断処理して截断物として用いる。截断処理方法としては、例えば、前記加熱凝固卵をダイサー等の截断処理機を用い、立方体や直方体の形状に適宜截断条件を調節して截断処理する方法等が挙げられる。截断物の大きさは、タマゴサラダの用途等により適宜調節すればよいが、加熱凝固卵の食感や卵風味が適度に感じられ、また、酸性調味料と和えた時のタマゴサラダとしての一体感が得られ易い点から、好ましくは０．１〜５ｃｍ３、より好ましくは０．５〜３ｃｍ３である。 The boiled egg is cut and used as a cut product. Examples of the cutting treatment method include a method of cutting the heat-coagulated eggs by using a cutting processing machine such as a dicer and appropriately adjusting the cutting conditions to the shape of a cube or a rectangular parallelepiped. The size of the cut pieces may be adjusted as appropriate depending on the use of the egg salad, etc., but the texture and egg flavor of the heat-coagulated egg can be felt moderately, and the egg salad when mixed with an acidic seasoning From the point which a bodily sensation is easy to obtain, Preferably it is 0.1-5 cm < 3 >, More preferably, it is 0.5-3 cm < 3 >.
本発明のタマゴサラダにおいては、上述の茹で卵の截断物と酸性水中油型乳化状調味料とを混合処理するが、本発明は、混合処理に用いる茹で卵の截断物に特徴を有する。つまり、本発明は、茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理することに特徴を有する。ここで、茹で卵の加熱截断物とは、加熱された状態の茹で卵の截断物であり、具体的には、好ましくは品温５０℃以上、より好ましくは品温５５℃以上の茹で卵の截断物である。 In the egg salad of the present invention, the boiled egg cut product and the acidic oil-in-water emulsified seasoning are mixed, and the present invention is characterized by the boiled egg cut product used for the mixing process. That is, the present invention is characterized in that a heat-cut product of boiled eggs and an acidic oil-in-water emulsified seasoning are mixed. Here, the boiled egg heat cut product is a boiled egg cut product in a heated state. Specifically, the product temperature is preferably 50 ° C or higher, more preferably 55 ° C or higher. It is a fool.
前記茹で卵の加熱截断物を調製する方法としては、例えば、茹で卵を好ましくは品温５０℃以上となるように加熱処理し、当該茹で卵の品温が低下して好ましくは前記温度よりも低くなる前に截断処理することにより調製する方法が挙げられる。茹で卵の加熱処理は、茹で卵をそのまま、あるいは、耐熱性パウチ等に入れて、ボイル槽、スチーマー、マイクロ波加熱装置等の加熱処理装置で行う等すればよい。 As a method for preparing the heat-cut product of the boiled egg, for example, the boiled egg is preferably heat-treated so as to have a product temperature of 50 ° C. or higher, and the product temperature of the boiled egg is preferably lowered. The method of preparing by carrying out a cutting process before becoming low is mentioned. The heat treatment of the boiled egg may be performed with a heat treatment apparatus such as a boil tank, a steamer, a microwave heating apparatus or the like by placing the boiled egg as it is or putting it in a heat-resistant pouch or the like.
また、茹で卵の加熱截断物を調製する別の方法として、茹で卵の截断物を好ましくは品温５０℃以上となるように加熱処理することにより調製する方法が挙げられる。このような加熱処理は、茹で卵の截断物をバット等の容器に入れてスチーマーやマイクロ波加熱装置等の加熱処理装置で、あるいは、茹で卵の截断物をプラスチック製の耐熱性パウチやケーシング等に充填後、ボイル槽、スチーマー、マイクロ波加熱装置等の加熱処理装置で行う等すればよい。本発明においては、これらの茹で卵の加熱截断物を調製する方法の中でも、より簡便に調製できて効率的な製造が可能である点から、茹で卵を耐熱性パウチ等に入れることなくそのまま、ボイル槽、スチーマー、マイクロ波加熱装置等の加熱処理装置で好ましくは品温５０℃以上となるように加熱処理し、当該茹で卵の品温が低下して好ましくは前記温度よりも低くなる前に截断処理することにより調製する方法を採用することが好ましい。 In addition, as another method for preparing a heat-cut product of boiled eggs, a method of preparing a heat-processed product of boiled eggs so that the product temperature is preferably 50 ° C. or higher can be mentioned. Such heat treatment can be achieved by placing a cut egg product in a container such as a bat and using a heat treatment device such as a steamer or microwave heating device, or a boiled egg product in a heat-resistant pouch or casing made of plastic, etc. After filling, the heat treatment apparatus such as a boil tank, a steamer, or a microwave heating apparatus may be used. In the present invention, among the methods for preparing a heat cut product of eggs with these straws, it can be prepared more easily and can be efficiently manufactured, so that the eggs are boiled without being put into a heat-resistant pouch or the like. Heat treatment is preferably performed in a heat treatment apparatus such as a boil tank, a steamer, or a microwave heating apparatus so that the product temperature is 50 ° C. or higher, and the product temperature of the egg is lowered and preferably before the temperature falls below the above temperature. It is preferable to employ a method of preparing by cutting treatment.
一方、混合処理に用いる酸性水中油型乳化状調味料としては、一般的に酸性水中油型乳化状調味料と称されるｐＨが３〜５の半固体状又は液状の乳化状調味料であれば特に制限はなく、このような酸性水中油型乳化状調味料としては、具体的には、マヨネーズやサラダクリーム等の半固体状ドレッシング、サウザンドレッシングやフレンチドレッシング等の乳化液状ドレッシング等が挙げられる。 On the other hand, the acidic oil-in-water emulsified seasoning used for the mixing treatment may be a semi-solid or liquid emulsified seasoning having a pH of 3 to 5, generally referred to as acidic oil-in-water emulsified seasoning. Examples of such acidic oil-in-water emulsified seasonings include semi-solid dressings such as mayonnaise and salad cream, and emulsified liquid dressings such as Southern dressing and French dressing. .
また、上述の茹で卵の加熱截断物と酸性水中油型乳化状調味料の配合量は、タマゴサラダの用途等により適宜調節すればよいが、卵の風味と酸味のバランスを考慮すると、加熱凝固卵の截断物１００部に対して、酸性水中油型乳化状調味料が好ましくは１０〜５００部、より好ましくは２０〜３００部である。 In addition, the blended amount of the above-described boiled egg cooked product and acidic oil-in-water emulsified seasoning may be appropriately adjusted depending on the use of the egg salad, etc., but considering the balance between egg flavor and acidity, The acid oil-in-water emulsified seasoning is preferably 10 to 500 parts, more preferably 20 to 300 parts, with respect to 100 parts of egg slices.
混合処理は、加熱凝固卵の截断物が酸性水中油型乳化状調味料中に略均一に分散する程度に行えばよい。このような混合処理は、具体的には、例えば、ホバートミキサー、カントーミキサー、フードミキサー、ハンドミキサー、ニーダー、攪拌装置付き二重釜、煮練機、炒め機等の混合処理機等を用いることにより行うことができる。 The mixing process may be performed to such an extent that the cut pieces of the heat-coagulated egg are dispersed substantially uniformly in the acidic oil-in-water emulsified seasoning. Specifically, for example, a Hobart mixer, a can-to-mixer, a food mixer, a hand mixer, a kneader, a double pot with a stirrer, a kneader, a stirrer, or the like is used for such a mixing process. Can be performed.
一般的に、茹で卵を製する場合は、殻付き生卵を茹でた直後の熱い状態であると殻剥きする際に白身が崩れ易く殻が剥き難いため、冷却した後に殻剥きされている。したがって、従来、タマゴサラダを製する場合にも、このような常温以下の品温の茹で卵を截断してマヨネーズ等と和えている。これに対して、本発明は、上述した茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理することにより、はじめて保存後においても優れた卵風味を有するタマゴサラダが得られるものである。なお、混合処理に従来のように、常温以下の品温の茹で卵截断物を用いた場合は、混合処理後のタマゴサラダを加熱処理したとしても保存後においても優れた卵風味を有するタマゴサラダは得られない。 In general, when eggs are made with boiled eggs, the shells are peeled off after being cooled, because when the shelled raw eggs are in a hot state immediately after being boiled, the whites are liable to collapse and the shells are difficult to peel off. Therefore, conventionally, when making an egg salad, eggs are cut with a cocoon having a product temperature below the room temperature and mixed with mayonnaise or the like. On the other hand, in the present invention, an egg salad having an excellent egg flavor even after storage is obtained for the first time by subjecting the above-described cooked boiled egg to an acidic oil-in-water emulsified seasoning. Is. In addition, in the case of using egg cuts with rice cake having a product temperature of room temperature or lower as in the conventional mixing process, even if the egg salad after the mixing process is heat-treated, the egg salad has an excellent egg flavor even after storage Cannot be obtained.
本発明において、このように保存後においても優れた卵風味を有するタマゴサラダが得られる理由は定かではないが、後述の試験例に示すように、混合処理に茹で卵の加熱截断物を用いた場合には、従来の常温以下の品温の茹で卵截断物を用いた場合や、混合処理後のタマゴサラダを加熱処理した場合に比べて、卵風味を形成する成分のひとつである硫化水素量が顕著に多いタマゴサラダが得られる。したがって、本発明により得られたタマゴサラダは、混合処理に用いる茹で卵の加熱截断物に由来する硫化水素により保存後においても大変優れた卵風味を有する、換言すると、茹で卵の加熱截断物がタマゴサラダ中に硫化水素を持ち込んで、当該硫化水素が酸性水中油型乳化状調味料と混合処理することでタマゴサラダ中に閉じ込められた状態となっており、保存後においても優れた卵風味を有するのではないかと推察される。 In the present invention, the reason why an egg salad having an excellent egg flavor even after storage is obtained is not certain, but as shown in the test examples described below, boiled eggs were used for the mixing process. In some cases, the amount of hydrogen sulfide, which is one of the ingredients that form egg flavor, compared to the conventional case of using egg cuts with boiled rice at a temperature below normal temperature or heat treatment of egg salad after mixing treatment The egg salad is remarkably high. Therefore, the egg salad obtained by the present invention has a very excellent egg flavor even after storage by hydrogen sulfide derived from the boiled egg cooked product used in the mixing process. In other words, the boiled egg cooked product of the boiled egg Bringing hydrogen sulfide into the egg salad and mixing it with the acidic oil-in-water emulsified seasoning, the hydrogen sulfide is trapped in the egg salad, providing an excellent egg flavor even after storage. It is inferred that they have it.
以上のように、茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理することにより、保存後においても優れた卵風味を有するタマゴサラダを製することができるが、このように、混合処理に茹で卵の加熱截断物を用いると熱により酸変性し易いためか、茹で卵截断物の白身部分が硬い食感となる場合がある。したがって、本発明においては、茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理した後、品温を短時間に特定温度以下とすることが好ましい。つまり、混合処理を開始してから好ましくは６０分以内、より好ましくは３０分以内に混合物の品温を好ましくは３０℃以下、より好ましくは２０℃以下とすることが好ましい。このように茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理した後、混合処理を開始してから品温を短時間に特定温度以下とすることにより、保存後においても優れた卵風味を有し、更に、茹で卵截断物の白身部分がソフトな食感のタマゴサラダが得られる。 As described above, an egg salad having an excellent egg flavor even after storage can be produced by mixing and processing the heat-cut product of the boiled egg and the acidic oil-in-water emulsified seasoning. In addition, if a heat-cut product of boiled eggs is used for the mixing process, the white portion of the egg-cut product may become hard texture because it is likely to be acid-denatured by heat. Therefore, in the present invention, it is preferable that the product temperature is set to a specific temperature or less in a short time after the heat-cut product of boiled egg and the acidic oil-in-water emulsified seasoning are mixed. That is, it is preferable that the temperature of the mixture is preferably 30 ° C. or lower, more preferably 20 ° C. or lower, preferably within 60 minutes, more preferably within 30 minutes after the start of the mixing treatment. In this way, after the heat-cut product of boiled eggs and the acidic oil-in-water emulsified seasoning are mixed and processed, the product temperature is set to a specific temperature or less in a short time after starting the mixing process. An egg salad with an excellent egg flavor and a soft texture of the white portion of the boiled egg cake is obtained.
混合処理を開始してから一定時間以内に品温を特定温度以下とする方法としては、例えば、品温の低い酸性水中油型乳化状調味料、具体的には、好ましくは２０℃以下、より好ましくは１５℃以下の酸性水中油型乳化状調味料を混合処理に用いる方法、つまり、好ましくは品温５０℃以上の茹で卵の加熱截断物と、品温の低い酸性水中油型乳化状調味料、具体的には、好ましくは２０℃以下、より好ましくは１５℃以下の酸性水中油型乳化状調味料とを混合処理する方法が挙げられる。このように品温の低い酸性水中油型乳化状調味料を混合処理に用いる方法は、混合処理開始直後に混合物の品温を低下させることができ、その結果、よりソフトな食感の加熱凝固卵の卵白部を得られることから、本発明において最適である。 Examples of a method for setting the product temperature to a specific temperature or less within a certain time after the start of the mixing treatment include, for example, an acidic oil-in-water emulsified seasoning having a low product temperature, specifically, preferably 20 ° C. or less. A method of using an acidic oil-in-water emulsified seasoning preferably at 15 ° C. or lower for mixing treatment, that is, a heat-cut product of boiled eggs preferably having a product temperature of 50 ° C. or higher, and an acidic oil-in-water emulsified seasoning having a low product temperature And, specifically, a method of mixing treatment with an acidic oil-in-water emulsified seasoning of preferably 20 ° C. or lower, more preferably 15 ° C. or lower. Thus, the method of using the acidic oil-in-water emulsified seasoning having a low product temperature for the mixing process can reduce the product temperature of the mixture immediately after the start of the mixing process, and as a result, heat coagulation with a softer texture Since the egg white portion of the egg can be obtained, it is optimal in the present invention.
また、本発明において混合処理を開始してから一定時間以内に品温を特定温度以下とする方法としては、上述した方法以外の方法を必要に応じて上述の方法と組み合わせる等して採用してもよく、このような方法としては、例えば、混合処理後に冷却処理を行う方法等が挙げられる。このような混合処理後の冷却処理は、例えば、混合処理後の混合物、つまり、タマゴサラダをバット等の容器に広げて冷却機や冷蔵庫等の冷却処理装置で、あるいは、プラスチック製のパウチ等に充填密封した後、冷却水槽、冷却機、冷蔵庫等の冷却処理装置で行う等すればよい。このように冷却処理装置により冷却処理する際の冷却媒体の温度としては、短時間で効率良く冷却する点から、好ましくは１０℃以下である。 Further, in the present invention, as a method of setting the product temperature to a specific temperature or less within a certain time after the start of the mixing process, a method other than the method described above is adopted by combining with the above method as necessary. As such a method, for example, a method of performing a cooling process after the mixing process or the like can be mentioned. Such a cooling process after the mixing process is performed by, for example, spreading the mixture after the mixing process, that is, egg salad in a container such as a vat and using a cooling processing apparatus such as a cooling machine or a refrigerator, or a plastic pouch or the like. After filling and sealing, it may be performed by a cooling processing apparatus such as a cooling water tank, a cooling machine, or a refrigerator. Thus, the temperature of the cooling medium when the cooling process is performed by the cooling processing apparatus is preferably 10 ° C. or less from the viewpoint of efficient cooling in a short time.
以上のように製したタマゴサラダは、プラスチック製のパウチや成型容器等に充填密封して容器詰めすると、保存後の卵風味をより優れたものとすることができ、また、細菌的にも安全に保存することができて好ましい。 Egg salads made as described above can be made better in egg flavor after storage if filled and sealed in plastic pouches, molded containers, etc., and also safe for bacteria It is preferable that it can be stored.
なお、本発明のタマゴサラダの製造方法において、前述した茹で卵の截断物と酸性水中油型乳化状調味料の他に、本発明の効果を損なわない限り、必要に応じて、野菜等の截断物、食塩、動植物等のエキス類等の各種調味料、からし粉、胡椒等の香辛料、オリゴ糖、水あめ等の糖類、酢酸ナトリウム等のｐＨ調製材、卵白リゾチーム、プロタミン等の保存料等を適宜配合することができる。 In addition, in the method for producing egg salad of the present invention, in addition to the above-described boiled egg sliced product and acidic oil-in-water emulsified seasoning, as long as the effect of the present invention is not impaired, cutting of vegetables and the like is necessary. Various kinds of seasonings such as foods, salt, extracts such as animals and plants, spices such as mustard powder, pepper, sugar preparations such as oligosaccharides and starch syrup, pH adjusting materials such as sodium acetate, preservatives such as egg white lysozyme and protamine It can mix | blend suitably.
以下、本発明の実施例、比較例及び試験例を述べ、本発明を更に説明する。 Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention.
［実施例１］
まず、殻付生卵（鶏卵、Ｍサイズ）４００個を、９５℃のボイル槽で１５分間加熱後１０℃の冷却水槽に浸漬して２０分間冷却処理して品温を１０℃とした後、脱殻装置で殻を剥き、更に、表面に付着した卵殻を流水で水洗いし、茹で卵４００個を製した。次に、茹で卵を８０℃のボイル槽に５分間浸漬して加熱処理した。ボイル槽から取り出した茹で卵の品温は８０℃であった。得られた品温８０℃の茹で卵をダイサーで一辺がｌｃｍのダイス状に截断し、茹で卵の加熱截断物２０ｋｇを得た。得られた茹で卵の截断物の体積は１ｃｍ３であり、品温は７０℃であった。
[Example 1]
First, 400 raw eggs with shells (chicken eggs, M size) were heated in a boiling bath at 95 ° C. for 15 minutes, then immersed in a cooling water bath at 10 ° C. and cooled for 20 minutes, and the product temperature was adjusted to 10 ° C. The shell was peeled off with a shelling device, and the eggshell adhering to the surface was washed with running water, and 400 eggs were boiled. Next, the eggs were boiled in an 80 ° C. boiled bath for 5 minutes and heat-treated. The product temperature of the boiled egg taken out from the boil tank was 80 ° C. The resulting boiled egg at 80 ° C. was cut into dice with a side of 1 cm with a dicer to obtain 20 kg of a heated egg cut from the boil. The volume of the obtained egg cut pieces was 1 cm 3 and the product temperature was 70 ° C.
続いて、カントーミキサー（関東混合機工業（株）製、６０L容量）にマヨネーズ（植物油脂７０％、液卵黄１５％、食酢１２％、調味、香辛料３％から常法により調製したもの、ｐＨ４．０、品温１５℃）５ｋｇを投入し、次いで、茹で卵の品温７０℃の截断物２０ｋｇを投入した後、５分間混合処理して茹で卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合処理後のタマゴサラダの品温は４８℃であった。続いて得られたタマゴサラダを５ｋｇずつパウチ（層構成及び厚さは、外側から内側にかけてナイロン：２５μｍ、ポリエチレン：６５μｍ）に充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を５℃とした。なお、混合処理を開始してから冷却処理を終了するまでの時間は３０分であった。 Subsequently, a canto mixer (manufactured by Kanto Blender Kogyo Co., Ltd., 60 L capacity) and mayonnaise (vegetable oil and fat 70%, liquid egg yolk 15%, vinegar 12%, seasoning, spice 3% prepared in a conventional manner, pH 4. 0, product temperature 15 ° C.) 5 kg, and then boiled egg 20 kg cut product with 70 ° C. cooked, mixed for 5 minutes to make boiled egg cut acid oil-in-water emulsified seasoning An egg salad was obtained by dispersing it almost uniformly. The product temperature of the egg salad after the mixing treatment was 48 ° C. Subsequently, the egg salad obtained was pouched in layers of 5 kg each (layer configuration and thickness were nylon: 25 μm, polyethylene: 65 μm from the outside to the inside), then immersed in a 5 ° C. cooling water bath and cooled for 20 minutes. The product temperature of the egg salad was set to 5 ° C. The time from the start of the mixing process to the end of the cooling process was 30 minutes.
［実施例２］
実施例１において、茹で卵の加熱処理を７０℃のボイル槽に５分間浸漬して行った他は、実施例１と同じ配合と製法でタマゴサラダを製した。すなわち、まず、茹で卵４００個を製し、次に、茹で卵を７０℃のボイル槽に５分間浸漬して加熱処理した。ボイル槽から取り出した茹で卵の品温は７０℃であった。得られた品温７０℃の茹で卵をダイサーで截断し、茹で卵の加熱截断物２０ｋｇを得た。得られた茹で卵の截断物の体積は１ｃｍ３であり、品温は５７℃であった。
[Example 2]
In Example 1, an egg salad was prepared with the same composition and manufacturing method as Example 1 except that the boiled egg was heat-treated for 5 minutes in a boiled bath at 70 ° C. That is, first, 400 eggs were boiled and then boiled eggs were immersed in a 70 ° C. boiled bath for 5 minutes and heat-treated. The product temperature of the boiled egg taken out from the boil tank was 70 ° C. The resulting egg was cut with a dicer at a temperature of 70 ° C. to obtain 20 kg of a heated egg cut from the boil. The volume of the obtained egg cut pieces was 1 cm 3 and the product temperature was 57 ° C.
続いて、カントーミキサーに品温１５℃のマヨネーズ５ｋｇを投入し、茹で卵の品温５７℃の截断物を投入した後、５分間混合処理して茹で卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合処理後のタマゴサラダの品温は３０℃であった。続いて得られたタマゴサラダをパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を５℃とした。なお、混合処理を開始してから冷却処理を終了するまでの時間は３０分であった。 Subsequently, 5 kg of mayonnaise having a product temperature of 15 ° C. was put into a can-to-mixer, and a sliced egg with a product temperature of 57 ° C. was poured into a boiled egg, followed by mixing for 5 minutes. An egg salad was obtained by dispersing almost uniformly in the seasoning. The product temperature of the egg salad after the mixing treatment was 30 ° C. Subsequently, the obtained egg salad was filled and sealed in a pouch, immersed in a 5 ° C. cooling water bath and cooled for 20 minutes, and the product temperature of the egg salad was adjusted to 5 ° C. The time from the start of the mixing process to the end of the cooling process was 30 minutes.
［実施例３］
実施例１において、タマゴサラダの冷却処理を行わなかった他は、実施例１と同じ配合と製法でタマゴサラダを製した。すなわち、実施例１と同様にして、タマゴサラダを得た。混合処理後のタマゴサラダの品温は４８℃であった。続いて得られたタマゴサラダを５ｋｇずつパウチに充填密封した後、そのまま２０℃の室温に６０分間放置した。なお、混合処理を開始してから、６０分後のタマゴサラダの品温は３５℃であった。この室温放置後の容器詰めタマゴサラダを５℃の冷却水槽に浸漬して１０分間冷却処理してタマゴサラダの品温を５℃とした。
[Example 3]
In Example 1, an egg salad was manufactured by the same composition and manufacturing method as in Example 1 except that the egg salad was not cooled. That is, an egg salad was obtained in the same manner as in Example 1. The product temperature of the egg salad after the mixing treatment was 48 ° C. Subsequently, 5 kg of the obtained egg salad was filled in a pouch and sealed, and left at room temperature of 20 ° C. for 60 minutes. In addition, the product temperature of the egg salad 60 minutes after starting the mixing process was 35 ° C. The container-filled egg salad after standing at room temperature was immersed in a 5 ° C cooling water bath and cooled for 10 minutes to adjust the product temperature of the egg salad to 5 ° C.
［比較例１］
実施例１において、茹で卵の加熱処理を行わなかった他は、実施例１と同じ配合と製法でタマゴサラダを製した。すなわち、まず、茹で卵４００個を製し、次に、得られた茹で卵をダイサーで截断し、茹で卵の截断物を得た。得られた茹で卵の截断物の体積は１ｃｍ３であり、品温は１７℃であった。続いて、カントーミキサーに品温１５℃のマヨネーズ５ｋｇを投入し、茹で卵の品温１７℃の截断物を投入した後、５分間混合処理して茹で卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合処理後のタマゴサラダの品温は１７℃であった。続いて得られたタマゴサラダをパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を５℃とした。なお、混合処理を開始してから冷却処理を終了するまでの時間は３０分であった。
[Comparative Example 1]
In Example 1, an egg salad was made by the same composition and manufacturing method as Example 1 except that the boiled egg was not heat-treated. That is, first, 400 eggs were made with a boil, and then the obtained boiled egg was cut with a dicer to obtain a cut piece of the boiled egg. The volume of the obtained egg cut pieces was 1 cm 3 and the product temperature was 17 ° C. Subsequently, 5 kg of mayonnaise with a product temperature of 15 ° C. is put into a can-to-mixer, and then a cut product with a product temperature of 17 ° C. is added with a boil and mixed for 5 minutes. An egg salad was obtained by dispersing almost uniformly in the seasoning. The product temperature of the egg salad after the mixing treatment was 17 ° C. Subsequently, the obtained egg salad was filled and sealed in a pouch, immersed in a 5 ° C. cooling water bath and cooled for 20 minutes, and the product temperature of the egg salad was adjusted to 5 ° C. The time from the start of the mixing process to the end of the cooling process was 30 minutes.
［比較例２］
比較例１と同じ製法と配合でタマゴサラダを得、このタマゴサラダを５ｋｇずつパウチに充填密封した。次いで、この容器詰めタマゴサラダを８０℃のボイル槽で６０分間加熱処理した。加熱処理後のタマゴサラダの品温は８０℃であった。続いて、この加熱処理後のパウチ詰めタマゴサラダを５℃の冷却水槽に浸漬して３０分間冷却処理してタマゴサラダの品温を５℃とした。
[Comparative Example 2]
Egg salad was obtained by the same manufacturing method and composition as in Comparative Example 1, and 5 kg of this egg salad was filled and sealed in a pouch. Subsequently, this container-stuffed egg salad was heat-treated in a boiled bath at 80 ° C. for 60 minutes. The product temperature of the egg salad after the heat treatment was 80 ° C. Subsequently, the heat-treated pouched egg salad was dipped in a 5 ° C. cooling water bath and cooled for 30 minutes to adjust the egg salad temperature to 5 ° C.
［試験例１］
実施例１〜３及び比較例１、２で製したパウチ詰めタマゴサラダを１０℃の冷蔵庫に２４時間保存した後、開封して食し、下記の評価記号により、これらのタマゴサラダの卵風味と茹で卵截断物の白身部分の食感を評価した。また、これらのタマゴサラダの硫化水素量（相対値）を下記の方法により測定した。結果を表１に示す。
[Test Example 1]
After storing the pouch-stuffed egg salad prepared in Examples 1 to 3 and Comparative Examples 1 and 2 in a refrigerator at 10 ° C. for 24 hours, the food was opened and eaten, and the egg flavor and boil of these egg salads were evaluated according to the following evaluation symbols. The texture of the white portion of the egg yolk slice was evaluated. Moreover, the hydrogen sulfide amount (relative value) of these egg salads was measured by the following method. The results are shown in Table 1.
「評価記号」
＜タマゴサラダの卵風味の評価＞
Ａ：大変優れた卵風味を有する。
Ｂ：優れた卵風味を有する。
Ｃ：卵風味がやや弱い。
Ｄ：卵風味が弱い。
＜茹で卵截断物の白身部分の食感の評価＞
Ａ：ソフトな食感を有する。
Ｂ：ソフトな食感にやや欠けるが問題ない程度である。
Ｃ：やや硬い食感を有する。
Ｄ：硬い食感を有する。
"Evaluation symbol"
<Evaluation of egg flavor of egg salad>
A: It has a very excellent egg flavor.
B: It has an excellent egg flavor.
C: The egg flavor is slightly weak.
D: Egg flavor is weak.
<Evaluation of the texture of the white portion of boiled egg cuts>
A: It has a soft texture.
B: Slightly lacking in soft texture but not problematic.
C: It has a slightly hard texture.
D: It has a hard texture.
「硫化水素量（相対値）の測定方法」
まず、２０％濃度の酢酸鉛水溶液を濾紙（直径５５ｍｍ）に染み込ませて乾燥させ、硫化水素反応紙を得た。次に、ツイストキャップ（金属製）で密封可能なガラス瓶（１００ｍＬ容量）を用意し、このツイストキャップの内側に前記硫化水素反応紙を貼り付けて、硫化水素測定用の容器とした。この硫化水素測定用の容器を７つ用意し、実施例１、２及び比較例１〜５で製した冷却処理後の品温１０℃の容器詰めタマゴサラダをそれぞれ２０ｇずつ充填して密封した。これらの硫化水素測定用の容器を３５℃の恒温機に１０分間保管した後、ツイストキャップを開け、それぞれ硫化水素反応紙の白度（Ｚ値）を日本電色工業（株）製側色差計を用いて測定した。なお、測定は、３０ｍｍ径投光パイプを用いて３回ずつ測定して得られた値の平均値をそれぞれ求めた。この値（白度）は、硫化水素量が多い程低下することから、どの程度白度が低下したかを下記の式により計算して、得られた値を本発明の硫化水素量（相対値）とした。
"Measurement method of hydrogen sulfide amount (relative value)"
First, a 20% aqueous lead acetate solution was soaked in a filter paper (diameter 55 mm) and dried to obtain a hydrogen sulfide reaction paper. Next, a glass bottle (100 mL capacity) that can be sealed with a twist cap (made of metal) was prepared, and the hydrogen sulfide reaction paper was affixed to the inside of the twist cap to obtain a hydrogen sulfide measurement container. Seven containers for hydrogen sulfide measurement were prepared, and 20 g each of the stuffed egg salads with a product temperature of 10 ° C. after cooling treatment manufactured in Examples 1 and 2 and Comparative Examples 1 to 5 were filled and sealed. After storing these hydrogen sulfide measurement containers in a thermostat at 35 ° C. for 10 minutes, the twist cap is opened, and the whiteness (Z value) of each hydrogen sulfide reaction paper is measured by a side color difference meter manufactured by Nippon Denshoku Industries Co., Ltd. It measured using. In addition, the measurement calculated | required each average value of the value obtained by measuring 3 times each using a 30 mm diameter light projection pipe. Since this value (whiteness) decreases as the amount of hydrogen sulfide increases, the degree to which the whiteness decreases is calculated by the following formula, and the obtained value is the amount of hydrogen sulfide (relative value) of the present invention. ).
表１より、茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理する発明品１乃至３のタマゴサラダは、混合処理に用いる加熱凝固卵の截断物が加熱された状態でない比較品１及び２のタマゴサラダに比べて、卵風味を形成する成分のひとつである硫化水素量が顕著に多く、保存後においても優れた卵風味を有することが理解できる。なお、比較品２のタマゴサラダは、混合処理に用いる加熱凝固卵の截断物が加熱された状態でなく、混合処理後のタマゴサラダを加熱処理したものであるが、優れた卵風味を有していなかった。 From Table 1, the egg salad of invention products 1 to 3 in which the heat-cut product of boiled egg and the acidic oil-in-water emulsified seasoning are mixed is not in a state where the heat-cured egg cut product used for the mixing process is heated. Compared to the egg salads of comparative products 1 and 2, the amount of hydrogen sulfide, which is one of the ingredients that form egg flavor, is significantly higher, and it can be understood that the egg flavor is excellent even after storage. In addition, the egg salad of the comparative product 2 is not a state in which the cut pieces of the heat-coagulated egg used for the mixing process are heated, but the egg salad after the mixing process is heat-processed, but has an excellent egg flavor. It wasn't.
また、茹で卵の加熱截断物と酸性水中油型乳化状調味料とを混合処理した後、混合処理を開始してから６０分以内に品温を３０℃以下とする発明品１、２のタマゴサラダは、混合処理後、短時間に品温を特定温度以下としていない実施例３のタマゴサラダに比べて、茹で卵の白身の截断物がソフトな食感を有してより好ましいものであった。 In addition, the eggs of Inventions 1 and 2 in which the temperature of the product is 30 ° C. or less within 60 minutes after the mixing treatment is started after the heat-cut product of the boiled egg and the acidic oil-in-water emulsified seasoning are mixed. Compared to the egg salad of Example 3 in which the temperature of the salad was not lower than the specific temperature in a short time after the mixing treatment, the salad was more preferable because the boiled egg white sliced food had a soft texture. .
［実施例４］
まず、実施例１と同様に茹で卵４００個を製した。次に、得られた茹で卵をダイサーで一辺がｌｃｍのダイス状に截断し、茹で卵の截断物２０ｋｇを得た。得られた茹で卵の截断物の体積は１ｃｍ３であり、品温は１７℃であった。続いて、この茹で卵の截断物を、バットに厚さが２ｃｍになるように広げ、７５℃のスチーマーで５分間加熱処理した。スチーマーから取り出した茹で卵の截断物は品温７５℃であった。
[Example 4]
First, 400 eggs were boiled in the same manner as in Example 1. Next, the resulting boiled egg was cut into dice having a side of 1 cm with a dicer to obtain 20 kg of a cut egg product. The volume of the obtained egg cut pieces was 1 cm 3 and the product temperature was 17 ° C. Subsequently, the cut eggs were spread on the bat so that the thickness was 2 cm, and heat-treated with a steamer at 75 ° C. for 5 minutes. The egg cut from the steamer had a product temperature of 75 ° C.
続いて、カントーミキサー（実施例１で用いたものと同じ）にマヨネーズ（実施例１で用いたものと同じ、品温５℃）２０ｋｇを投入し、次いで、茹で卵の品温７５℃の截断物２０ｋｇを投入した後、５分間混合処理して茹で卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合処理後のタマゴサラダの品温は２８℃であった。続いて得られたタマゴサラダを５ｋｇずつ蓋付きの成形容器（蓋、容器とも材質はポリエチレンテレフタラート）に充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を５℃とした。なお、混合処理を開始してから冷却処理を終了するまでの時間は３０分であった。 Subsequently, 20 kg of mayonnaise (same as that used in Example 1, product temperature 5 ° C.) is put into a can-to-mixer (same as that used in Example 1), and then boiled egg is cut at 75 ° C. After adding 20 kg of the product, the mixture was processed for 5 minutes, and the boiled egg slice was dispersed almost uniformly in the acidic oil-in-water emulsified seasoning to obtain an egg salad. The product temperature of the egg salad after the mixing treatment was 28 ° C. Subsequently, the egg salad obtained was filled and sealed in 5 kg each in a molded container with a lid (the lid and the container are made of polyethylene terephthalate), immersed in a 5 ° C. cooling water bath, cooled for 20 minutes, and subjected to the egg salad. The product temperature was 5 ° C. The time from the start of the mixing process to the end of the cooling process was 30 minutes.
上記方法で製した容器詰めタマゴサラダを５℃の冷蔵庫に５日間保存した後、食したところ、上記方法で混合処理に常温以下の品温の茹で卵截断物を用いたタマゴサラダに比べて、大変優れた卵風味を有し、また、茹で卵截断物の白身部分がソフトな食感であり、好ましいものであった。 The container-filled egg salad prepared by the above method was stored in a refrigerator at 5 ° C. for 5 days and then eaten. Compared to the egg salad using egg cuts with a rice cake with a product temperature of room temperature or lower for the mixing process, It had a very excellent egg flavor, and the white portion of the boiled egg cake had a soft texture and was preferable.
［実施例５］
まず、殻付生卵（鶏卵、Ｍサイズ）１５０個を、９５℃のボイル槽で１５分間加熱後１０℃の冷却水槽に浸漬して２０分間冷却処理して品温を１０℃とした。この殻付き茹で卵を冷却水槽から取り出した後、手で殻を剥き、茹で卵１５０個を製した。次に、茹で卵を２０個ずつパウチ（層構成及び厚さは、外側から内側にかけてナイロン：２５μｍ、ポリエチレン：６５μｍ）に真空包装した後、８０℃のボイル槽に５分間浸漬して加熱処理した。ボイル槽から取り出した茹で卵の品温は８０℃であった。得られた品温８０℃の茹で卵をパウチから取り出し、ダイサーで一辺がｌｃｍのダイス状に截断し、茹で卵の加熱截断物７．５ｋｇを得た。得られた茹で卵の截断物の体積は１ｃｍ３であり、品温は７０℃であった。
[Example 5]
First, 150 shelled raw eggs (chicken eggs, M size) were heated in a boiling bath at 95 ° C. for 15 minutes and then immersed in a cooling water bath at 10 ° C. for 20 minutes to cool the product to 10 ° C. After removing the eggs from the cooling water tank with the shelled cocoons, the shells were peeled off by hand, and 150 eggs were made with the cocoons. Next, 20 boiled eggs were vacuum packed in 20 pouches (layer structure and thickness: nylon: 25 μm, polyethylene: 65 μm from the outside to the inside), and then immersed in a boiled bath at 80 ° C. for 5 minutes for heat treatment. . The product temperature of the boiled egg taken out from the boil tank was 80 ° C. The egg was removed from the pouch with a boil at a product temperature of 80 ° C. and cut into dice having a side of 1 cm with a dicer to obtain 7.5 kg of a heated egg cut from the boil. The volume of the obtained egg cut pieces was 1 cm 3 and the product temperature was 70 ° C.
続いて、カントーミキサー（実施例１で用いたものと同じ）にマヨネーズ（実施例１で用いたものと同じ、品温１５℃）５ｋｇを投入し、次いで、茹で卵の品温７０℃の截断物７．５ｋｇを投入した後、５分間混合処理して茹で卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合処理後のタマゴサラダの品温は３５℃であった。続いて得られたタマゴサラダを５ｋｇずつパウチ（実施例１で用いたものと同じ）に充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を５℃とした。なお、混合処理を開始してから冷却処理を終了するまでの時間は３０分であった。 Subsequently, 5 kg of mayonnaise (same as that used in Example 1, product temperature of 15 ° C.) is put into a can-to-mixer (same as that used in Example 1), and then the egg is cooked at a product temperature of 70 ° C. After adding 7.5 kg of the product, the mixture was mixed for 5 minutes, and the boiled egg cut product was dispersed almost uniformly in the acidic oil-in-water emulsified seasoning to obtain an egg salad. The product temperature of the egg salad after the mixing treatment was 35 ° C. Subsequently, 5 kg each of the obtained egg salad was filled and sealed in a pouch (same as that used in Example 1), then immersed in a 5 ° C. cooling water bath and cooled for 20 minutes, so that the egg salad has a product temperature of 5 C. The time from the start of the mixing process to the end of the cooling process was 30 minutes.
上記方法で製した容器詰めタマゴサラダを５℃の冷蔵庫に３日間保存した後、食したところ、上記方法で混合処理に常温以下の品温の茹で卵截断物を用いたタマゴサラダに比べて、大変優れた卵風味を有し、また、茹で卵截断物の白身部分がソフトな食感であり、好ましいものであった。 The container-filled egg salad made by the above method was stored in a refrigerator at 5 ° C. for 3 days and then eaten. Compared to the egg salad using egg cuts with a rice cake with a product temperature below room temperature for the mixing process, It had a very excellent egg flavor, and the white portion of the boiled egg cake had a soft texture and was preferable.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| JP2012090542A (en) * | 2010-10-25 | 2012-05-17 | Q P Corp | Egg salad |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6486861A (en) * | 1987-09-30 | 1989-03-31 | Tokino Kk | Sauce having mayonnaise-like flavor and production thereof |
| JPH07123951A (en) * | 1993-11-05 | 1995-05-16 | Q P Corp | Ingredient for sandwich |
| JPH08228721A (en) * | 1995-02-21 | 1996-09-10 | Ajinomoto Co Inc | Volume production of heated egg like boiled egg |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6486861A (en) * | 1987-09-30 | 1989-03-31 | Tokino Kk | Sauce having mayonnaise-like flavor and production thereof |
| JPH07123951A (en) * | 1993-11-05 | 1995-05-16 | Q P Corp | Ingredient for sandwich |
| JPH08228721A (en) * | 1995-02-21 | 1996-09-10 | Ajinomoto Co Inc | Volume production of heated egg like boiled egg |
Non-Patent Citations (1)
| Title |
|---|
| JPN6010047897, "にんじん玉子サラダ", 手抜き料理手帖, 20041004 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| JP2012090542A (en) * | 2010-10-25 | 2012-05-17 | Q P Corp | Egg salad |
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