JP2008125392A - Egg salad kit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an egg salad kit enabling to obtain egg salad which is preservable for a long period, and has excellent egg flavor and homemade feeling. <P>SOLUTION: This egg salad kit 1 has a first holding part 3 which holds heat coagulated yolk and acid oil-in-water emulsifying seasoning in a first container 2, and a second holding part 5 which holds heat coagulated egg white in a second container 4. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an egg salad kit that enables easy production of an egg salad.

  Egg salad is generally boiled and heat-coagulated with shelled raw eggs, shelled and cut, and if necessary, cut vegetables are added, and oil-in-water emulsified seasonings such as mayonnaise and salad dressing It is obtained by mixing with. At supermarkets and convenience stores, they are packed in containers and sold as side dishes.

  However, the conventional egg salad tends to lose the scent and taste of eggs. Therefore, the egg salad cannot be kept fresh. In addition, since egg salad is almost neutral, it is necessary to add preservatives, shelf life improvers, etc. in order to suppress the growth of microorganisms and improve the storage stability. It does not match the tendency to avoid the additives.

  On the other hand, a bag food for egg salad has been proposed in which a bag is filled with an unshelled round egg and an acidic seasoning, sealed, and loosened when used (Patent Document 1). According to the bagged food for egg salad, it is possible to obtain an egg salad having a relatively long shelf life and an improved handmade feeling.

  However, even with the egg salad bag-packed food of Patent Document 1, a change in flavor and the like is confirmed when stored for about a week.

Patent No.2708738

  Therefore, the present invention is an egg salad kit that can easily produce an egg salad just by mixing ingredients, and can be stored for a long period of time, and an egg salad with a handmade feeling excellent in egg flavor. An object is to provide an egg salad kit to be obtained.

  In the egg salad, the present inventors are apt to lose the flavor and taste of the egg yolk because the egg white is in contact with the acidic oil-in-water emulsified seasoning. Therefore, in the production of the egg salad Until just before that, heat-coagulated egg white is separated from other ingredients including acidic oil-in-water emulsified seasonings as much as possible, so that the preservability of each ingredient is greatly improved, and the flavor of the egg salad obtained is also I found it to improve.

  That is, the present invention is an egg comprising a first housing part in which a heat-coagulated egg yolk and an acidic oil-in-water emulsified seasoning are housed in a first container, and a second housing part in which the heat-coagulated egg white is housed in a second container. Provide a salad kit.

  The egg salad kit of the present invention can be stored for a long period of time. For example, even after storing at 1 to 10 ° C. for 30 to 60 days, it is possible to obtain an egg salad with a good egg flavor and excellent handmade feeling. It becomes.

  Hereinafter, the egg salad kit of the present invention will be described in detail with reference to the drawings. In the present invention, “%” means “% by mass”, and “part” means “part by mass”.

  In the present invention, egg salad refers to a mixture of heat-coagulated egg yolk and heat-coagulated egg white mixed with an oil-in-water emulsified seasoning such as mayonnaise or salad dressing. The egg salad may contain cut vegetables such as cucumbers, carrots, and onions as required. The egg salad kit refers to a kit that makes it possible to easily produce an egg salad by simply mixing the ingredients.

  FIG. 1 is a schematic view of an egg salad kit 1 according to an embodiment of the present invention. This kit 1 for egg salad includes a first container 3 in which a heat-coagulated egg yolk and an acidic oil-in-water emulsified seasoning are accommodated in a flexible resin film bag-shaped container (first container) 2, and a flexible It consists of the 2nd accommodating part 5 which accommodated the heat-coagulated egg white in the bag-like container (2nd container) 4 made from a resin film. Although the outer shape of the bag-like container 2 of the first housing part 3 and the bag-like container 4 of the second container part 5 are continuous, the respective housing parts are separated by an easy peel seal part 6. Therefore, by crushing the 1st accommodating part 3 or the 2nd accommodating part 5, the easy-peeling seal | sticker part 6 peels, the 1st container 2 and the 2nd container 4 connect, and it becomes one bag-shaped container. It is configured as follows.

  Here, examples of the flexible resin film include a polypropylene (PP) film, a polyethylene (PE) film, and a laminated film of these with polyethylene terephthalate (PET) and nylon (NY). The laminated film may include an oxygen barrier layer such as ethylene vinyl alcohol (EVOH).

  The thickness of the flexible resin film is preferably 1 to 200 μm, more preferably, so that the contents can be agglomerated or mixed by loosening the bag-like storage part by hand, although it depends on the material. Is 10 to 150 μm.

  In the present invention, the heat-coagulated egg yolk refers to an egg yolk produced by heating a raw shelled egg as it is, or a liquid egg yolk produced by cracking a raw egg and heat-coagulated. This heating is preferably performed at 70 to 100 ° C, more preferably at 70 to 98 ° C. As the liquid egg yolk, a sterilized liquid egg yolk, a frozen liquid egg yolk, a dried egg yolk rehydrated, an enzyme-treated one, a desugared one, or a cholesterol-free one may be used. . Moreover, various raw materials, such as egg white, starch, thickening polysaccharide, and fresh water, can be appropriately selected and contained in the liquid egg yolk within a range not impairing the effects of the present invention. The pH of the heat-coagulated egg yolk is usually neutral.

  On the other hand, heat-coagulated egg white means egg white of eggplant eggs produced by heating raw eggs with shells as it is, or liquid egg white produced by cracking raw eggs and heat-coagulated. This heating is preferably performed at 75 to 100 ° C, more preferably 80 to 98 ° C. The liquid egg white may be sterilized liquid egg white, thawed frozen liquid egg white, dried egg white rehydrated, enzyme treated, desugared, and the like. Moreover, various raw materials, such as starch, thickening polysaccharide, and fresh water, can be appropriately selected and contained in the liquid egg white as long as the effects of the present invention are not impaired. The pH of the heat-coagulated egg white is usually about 8-11. Generally, the pH increases as the freshness of the raw egg falls.

  Acid oil-in-water emulsified seasonings are mayonnaise, dressing, etc. in which edible fats and oils are dispersed almost uniformly in the aqueous phase and the emulsified state is maintained, and are adjusted to acidic by vinegar, citric acid, etc. Say. The preferred pH of the acidic oil-in-water emulsified seasoning is 3-5. The preferred viscosity (product temperature 20 ° C.) of the acidic oil-in-water emulsified seasoning is 50 to 500 Pa · s, more preferably 60 to 300 Pa · s (BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotation speed 20 rpm). . If the viscosity of the acidic oil-in-water emulsified seasoning is too low, the heat-coagulated egg yolk breaks down during transportation and dissolves in the seasoning, making it difficult to obtain an egg salad with a handmade feeling that tends to be a uniform paste. On the other hand, if it is excessively high, it becomes difficult to mix with the heat-coagulated egg white, so that neither is preferable.

  Since the first container 3 of the egg salad kit 1 of the present invention contains the heated coagulated egg yolk and the acidic oil-in-water emulsified seasoning, since the pH of the heat coagulated egg yolk alone is neutral, the bacteria grow. In spite of being easy to do, the acidic oil-in-water emulsified seasoning can keep the pH low and suppress bacterial growth. The preferred pH of the contents of the first housing part 3 is 4 to 6, more preferably 4.5 to 5.5. When pH is lower than 4, the sourness of the resulting egg salad becomes too strong.

In the first storage part 3, in order to more effectively suppress the growth of bacteria in the heat-coagulated egg yolk, the heat-coagulated egg yolk is made into a fine lump by cutting or crushing in advance, and sufficiently with the acidic oil-in-water emulsified seasoning It is preferable to stir and mix. In this case, the preferable size of each fine block is 0.1 to ⁵ cm ³ , more preferably 0.5 to ³ cm ³ .

  By making it into a fine lump, the acid of the acidic oil-in-water emulsified seasoning soaks into the mass of the heat-coagulated egg yolk, and the neutral part in the heat-coagulated egg yolk can be reduced. In addition, the heat-coagulated egg yolk and the acidic oil-in-water emulsified seasoning are mixed well, and then the mixture of the heat-coagulated egg yolk and the acid oil-in-water emulsified seasoning and the heat-coagulated egg white are mixed and the egg salad Even if the mixing at the time of producing the egg is insufficient, the egg salad will have a taste that is familiar with the heated coagulated egg yolk and the acidic oil-in-water emulsified seasoning.

  In the 1st accommodating part 3, 1: 2-2: 1 are preferable and, as for the mixture ratio (mass) of heat-coagulated egg yolk and an acidic oil-in-water type emulsified seasoning, 2: 3-3: 2 are more preferable. If the ratio of the heat-coagulated egg yolk is too high, the texture of the egg salad becomes unpleasant, which is not preferable. On the other hand, if it is too low, the acidity becomes too strong.

  The 1st accommodating part 3 can be made to contain a heat-coagulated egg white as needed. When heated coagulated egg white is mixed with an acidic oil-in-water emulsified seasoning, there is a risk that the egg flavor will be lost due to, for example, water separation from the egg white. In the case of 30 parts by mass or less, preferably 20 parts by mass or less with respect to 100 parts by mass of the acidic oil-in-water emulsified seasoning, the egg flavor is hardly lost.

  In addition to the above, the first container contains various seasonings such as cut vegetables such as cucumbers, carrots and onions, salt, extracts such as animals and plants, spices such as mustard powder and pepper, sugars such as oligosaccharides and starch syrup, A pH adjusting agent such as sodium acetate, preservatives such as egg white lysozyme and protamine can be contained.

  On the other hand, it is preferable that the contents of the second housing part 5 are exclusively heated and coagulated egg white and other materials are not mixed. Thereby, the disappearance of the flavor of the heat-coagulated egg white can be prevented, and an egg salad excellent in egg flavor can be obtained even after long-term storage.

  Moreover, when the hydrogen sulfide content in the heat-coagulated egg white is reduced, the egg white flavor in the egg salad is lowered. For this reason, the content of hydrogen sulfide in the contents of the second containment is preferably maintained at 30 or more, more preferably 40 to 70, as measured by the method described in the examples below.

  As a method of maintaining a high hydrogen sulfide content in the contents of the second container 5, the head space of the second container 5 is preferably 10 mL or less per 100 g of the contents of the container, It is preferable to remove oxygen remaining in the head space. Therefore, as a manufacturing method of the second container, after filling the second container with liquid egg white, vacuum pack or nitrogen replacement to remove oxygen and seal the second container, and heat and solidify the liquid egg white Furthermore, it is preferable that the egg white that has been heat-coagulated does not break its mass until immediately before use so as not to come into contact with oxygen.

  As described above, the egg salad kit 1 in FIG. 1 is divided into a first storage unit 3 that stores heated coagulated egg yolk and an acidic oil-in-water emulsified seasoning, and a second storage unit 5 that stores heated coagulated egg white. Therefore, when manufacturing an egg salad using this, the 1st accommodating part 3 or the 2nd accommodating part 5 is crushed so that force may be applied to the easy peel sealing part 6, and as shown in FIG. In addition, the first storage unit 3 and the second storage unit 5 are communicated with each other, and the contents of both are mixed thoroughly. Thereby, an egg-flavored egg salad can be obtained.

  The egg salad kit of the present invention can take various forms. For example, as a 1st container which accommodates heat coagulated egg yolk and an acidic oil-in-water type emulsified seasoning, and a 2nd container which accommodates heat coagulated egg white, those accommodating parts should continue via an easy peel seal part. Alternatively, a bag-like or bottle-like container independent of the outer shape may be used.

Example 1
Ten eggs with shells (about 60 g each) were prepared. This was immersed in 98 ° C. hot water for 15 minutes to solidify by heating, and then quickly cooled in running water at 20 ° C. for 15 minutes. Next, the eggshell and the heat-coagulated egg white were removed, and about 180 g of heat-coagulated egg yolk was obtained. Subsequently, 180 g of the heat-coagulated egg yolk obtained, 180 g of mayonnaise (70% vegetable oil and fat, 15% liquid egg yolk, 12% vinegar, 3% seasoning and spices, pH 4.0, viscosity 100 Pa · s) Then, 1 g of sodium chloride was put into a Hobart mixer and mixed at a low speed for 30 seconds to obtain a mixture of heated coagulated egg yolk and mayonnaise. The heat-coagulated egg yolk became a fine lump of about 1 to ³ cm ³ by stirring and mixing. 350 g of this mixture of heat-coagulated egg yolk and mayonnaise is filled and sealed in a flexible resin film bag-like container (200 mm × 200 mm, film material: (outside) nylon (15 μm thickness) / polyethylene (60 μm thickness) (inside)). The package was obtained.

  On the other hand, 10 new eggs with shells (about 60 g each) were prepared, and the eggs were divided to separate the egg white from the yolk, and then filtered with a 30 mesh strainer to obtain about 360 g of liquid egg white. Next, 350 g of this liquid egg white was evacuated and sealed in a polyethylene pouch (200 mm × 200 mm) so that the head space was about 3 mL per 100 g of contents in the container. Subsequently, this was heated and solidified by heating at 90 ° C. for 30 minutes with a steamer, and then quickly cooled in 5 ° C. chiller water for 30 minutes to obtain a package containing heat-coagulated egg white.

After these packagings were refrigerated for 6 days (4 ° C.), the packaging containing the mixture of heat-coagulated egg yolk and mayonnaise was first opened and placed in a ball. Next, manually wrap the package containing the heat-coagulated egg white from the top of the pouch, break the heat-coagulated egg white into an appropriate size (about 1 to ³ cm ³ ), open the pouch and put the ball containing the above mixture, These were mixed with rice paddles to produce an egg salad and served on a plate. The egg salad obtained had the same flavor as a freshly prepared egg salad made at home.

Example 2
After producing the heat-coagulated egg white in the same manner as in Example 1, the package containing the heat-coagulated egg white was opened, and the heat-coagulated egg white was diced to a size of 10 mm square. Next, the heat-coagulated egg white diced product is evacuated as much as possible using a vacuum sealer, and again a flexible resin film bag-like container (about 1 mL per 100 g of the contents in the container) ( 200 mm × 200 mm) was filled and sealed to obtain a package containing heat-coagulated egg white.

  The package containing the heat-coagulated egg white dice cut product and the package containing the mixture of the heat-coagulated egg yolk and mayonnaise obtained in the same manner as in Example 1 were each refrigerated (4 ° C.) for 6 days. These packages were opened, the contents were put in balls, mixed with rice paddles to produce an egg salad, and placed on a plate. The egg salad obtained had the same flavor as a freshly prepared egg salad made at home.

Example 3
In the same manner as in Example 1, a mixture of heat-coagulated egg yolk and mayonnaise and liquid egg white were obtained.

  Next, one of the bags (flexible resin film bag-like containers, each containing portion 200 mm × 200 mm) heat-sealed with an easy peel tape so as to divide one bag into two containing portions at the center. The container is filled with 350 g of a mixture of heat-coagulated egg yolk and mayonnaise, the other container is filled with 350 g of liquid egg white, the air is evacuated so that the head space is about 3 mL per 100 g of the contents of the container, and the opening is heated. Sealed and sealed. It was heated at 90 ° C. for 30 minutes with a steamer, and then immediately cooled in chiller water at 5 ° C. for 30 minutes. After refrigerated storage of the resulting packaging for 6 days, break the easy peel part in the center, mix the contents of the two storage parts while crushing the heat-coagulated egg white to produce an egg salad, open the egg salad Served on a plate.

  The obtained egg salad had the same flavor as the egg salad made at home. In particular, compared with the egg salad of Example 1, the egg white flavor was stronger and preferred. This is considered to be because the contents of the two storage units were mixed without being exposed to the outside air.

  Moreover, the egg salad of the present Example was also preferred in that it could be easily made without the need for balls or rice paddies for mixing the contents.

Example 4
In Example 2, when a heat-coagulated egg white dice cut product is filled and sealed in a flexible resin film bag-like container (200 mm × 200 mm), the head space of the heat-coagulated egg white container contains 100 g of the contents of the container. A package containing a heat-coagulated egg white and a mixture of heat-coagulated egg yolk and mayonnaise was obtained in the same manner as in Example 2 except that the amount was about 50 mL.

  Each of these packages was refrigerated for 6 days (4 ° C.), then opened, the contents were put in a bowl, mixed with rice paddles to produce an egg salad, and placed on a plate.

Comparative Example 1
An egg salad is prepared by mixing the heat-coagulated egg yolk and mayonnaise mixture obtained in Example 1 with the heat-coagulated egg white diced product obtained in Example 2, and using a vacuum sealer, the headspace is placed in the container. The air was evacuated so as to be about 1 mL per 100 g of the contents, and the flexible resin film bag-like container (200 mm × 200 mm) was filled and sealed to obtain a package containing egg salad.

  The package was stored refrigerated (4 ° C.) for 6 days, and then the package was opened and placed on a plate.

Comparative Example 2
Ten eggs with shells (about 60 g each) were prepared. This was immersed in 98 ° C. hot water for 15 minutes to heat and solidify, then immediately cooled in running water at 20 ° C. for 15 minutes, and then the shell was peeled off. 10 round eggs and mayonnaise (same as in Example 1) 180 g are flexible using a vacuum sealer so that the headspace is about 1 mL per 100 g of contents in the container. A resin film bag-like container (200 mm × 200 mm) was filled and sealed.

This package is stored refrigerated (4 ° C) for 6 days, and then hand-crasted from the top of the bag to break the eggs into an appropriate size (about 1 to ³ cm ³ ) to produce an egg salad, which is then opened and egg salad On a plate.

Evaluation For Examples 1, 2, 4 and Comparative Examples 1 and 2, (1) Amount of hydrogen sulfide before and after storage of heat-coagulated egg white, (2) pH after storage of heat-coagulated egg white, (3) Heat-coagulation The pH after storage of a mixture of egg yolk and mayonnaise, (4) egg white flavor of egg salad, and (5) egg yolk flavor of egg salad were measured or evaluated by the following methods. These results are shown in Table 1.

(1) Measurement of heat-coagulated egg white before and after storage Hydrogen sulfide aqueous solution of 20% (w / v) concentration was soaked in 0.07 g of filter paper (diameter 55 mm) and dried, and hydrogen sulfide reaction paper was Obtained. 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. Three containers for measuring hydrogen sulfide were prepared.

Each of the heat-coagulated egg whites before and after storage in Examples 1, 2, and 4 was crushed through a 6-mesh test sieve, filled with 20 g of the sieve-passed material, sealed, and left in a room at 20 ° C. for 1 minute. Then, store it in a thermostat at 37 ° C. for 5 minutes, leave it in a room at 20 ° C. for 1 minute, then open the twist cap and measure the whiteness of the hydrogen sulfide reaction paper (Z value in the XYZ color system) by a colorimeter ( Measurement was performed using Nippon Denshoku Industries Co., Ltd., Color Meter ZE2000, 30 mmφ light projecting pipe, light source D65 / 10). The same measurement was performed three times, and the average value was taken as the Z ₀ value.

The same whiteness measurement was performed on the paper before the hydrogen sulfide reaction paper was sealed in the hydrogen sulfide measurement container, and the average value of the three measurements was taken as the Z ₁ value.

  Since the whiteness measured in this manner decreases as the amount of hydrogen sulfide increases, the numerical value calculated by the following equation is used as the amount of hydrogen sulfide in heat-coagulated egg white.

Hydrogen sulfide amount = 100 × (Z ₀ −Z ₁ ) / Z ₀

  On the other hand, about 50 g of the egg salad of Comparative Examples 1 and 2 was collected in a bowl, the mayonnaise was washed for 20 seconds with tap water with a flow rate of 10 L / min from the shower head, lightly drained, and then a relatively large egg white was collected. Then, the amount of hydrogen sulfide was measured in the same manner as in the above example with respect to 20 g of the sieve passing material through a 6-mesh test sieve.

(2) pH after storage of heat-coagulated egg white
20 g of fresh water is added to 20 g of the sieved egg whites obtained by the above method (1), and the mixture is pulverized for 2 minutes with Hiscotron (memory 30), and the pH is measured with a pH meter (MP225, manufactured by METTLER TOLEDO). ).

(3) pH after storage of a mixture of heat-coagulated egg yolk and mayonnaise
Take a mixture (10 g) of heat-coagulated egg yolk and mayonnaise in a stomacher bag, dilute it 10 times with clean water, and treat it at 60 ° C. for 60 seconds at normal speed using Organo's stomacher (400-T). The pH was measured with a pH meter (MP225, manufactured by METTLER TOLEDO).

(4) Egg white flavor of egg salad Ten panelists ate egg salad and compared the egg white flavor with freshly prepared handmade egg salad.
4: Same egg white flavor as fresh homemade egg salad
3: It has egg white flavor similar to freshly made handmade egg salad
2: Slightly lacking egg white flavor of freshly made homemade egg salad
1: There is no egg white flavor of freshly made homemade egg salad

(5) Egg yolk flavor of egg salad Ten panelists ate egg salad and compared the egg yolk flavor with freshly prepared handmade egg salad, and evaluated it in the following four stages.
4: Same egg yolk flavor as fresh homemade egg salad
3: It has an egg yolk flavor similar to freshly made homemade egg salad
2: Slightly lacking egg yolk flavor of freshly made homemade egg salad
1: There is no egg yolk flavor of freshly made homemade egg salad

  By comparing Examples 1 and 2 in Table 1 with Comparative Examples 1 and 2, the egg salad kits of the Examples in which the mixture of the heat-coagulated egg yolk and mayonnaise and the heat-coagulated egg white were stored separately were It can be seen that the egg white flavor and egg yolk flavor are excellent after storage compared to the egg salad kit of the comparative example stored in a mixed state.

Test example 1
In order to examine the preferred blending amount of the heat-coagulated egg white with respect to 100 parts of mayonnaise in the mixture of heat-coagulated egg yolk and mayonnaise, the following test was conducted according to Example 2.

  That is, in Example 2, a part of the heat-coagulated egg white diced product was heated so that the blending amount of the heat-coagulated egg white with respect to 100 parts of mayonnaise in the mixture of heat-coagulated egg yolk and mayonnaise becomes the ratio shown in Table 2. Instead of the mixture of coagulated egg yolk and mayonnaise, an egg salad kit was prepared in the same manner as in Example 2 and stored at 4 ° C. for 6 days. Thereafter, the pH of the heat-coagulated egg white was measured in the same manner as in the above evaluation (2). Moreover, the evaluation test of the egg white flavor and egg yolk flavor of the egg salad manufactured using the egg salad kit after storage was performed in the same manner as the above evaluations (4) and (5). The results are shown in Table 2.

  From Table 2, it can be seen that the amount of heat-coagulated egg white is preferably 30 parts or less with respect to 100 parts of mayonnaise in a mixture of heat-coagulated egg yolk and mayonnaise.

Test example 2
A package (sample 1) containing the heat-coagulated egg white obtained in Example 1 and a package (sample 2) containing a mixture of the heat-coagulated egg yolk and mayonnaise, and the egg salad obtained in Comparative Example 1 The packaged body (sample 3) was stored at 10 ° C. for 30 days, and the number of days until the bacterial count reached 10 ⁶ / g or more was examined. The results are shown in Table 3.

  From Table 3, the egg salad kit of the example which stored the mixture of the heat-coagulated egg yolk and mayonnaise and the heat-coagulated egg white separately and stored them in comparison with the egg salad kit of the comparative example stored in a mixed state. It can be seen that bacterial growth is suppressed.

  The egg salad kit of the present invention can be obtained in an egg salad production site such as a supermarket backyard, a restaurant, a wind bakery, etc. .

It is a schematic diagram of one Example of the kit for egg salads. It is a schematic diagram of the state which made the 1st accommodating part and the 2nd accommodating part communicate.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Kit for egg salad 2 1st container 3 1st accommodating part 4 2nd container 5 2nd accommodating part 6 Easy peel property seal part

Claims (9)

  An egg salad kit comprising a first housing part containing a heat-coagulated egg yolk and an acidic oil-in-water emulsified seasoning in a first container and a second housing part containing a heat-coagulated egg white in a second container.   The egg salad kit according to claim 1, wherein in the first housing part, 0 to 30 parts by mass of heat-coagulated egg white is contained with respect to 100 parts by mass of the acidic oil-in-water emulsified seasoning. Whiteness Z ₀ (Z value of XYZ color system) of hydrogen sulfide reaction paper obtained by soaking 0.07 g of 20% (w / v) aqueous lead acetate solution in a filter paper (diameter 55 mm) and drying, The hydrogen reaction paper was attached to the inner surface of the lid of a glass bottle with a lid (100 mL capacity), the glass bottle was filled and sealed with 20 g of the contents of the contents of the second container, and sealed at 20 ° C. for 1 minute, 37 ° C. for 5 minutes, From the whiteness Z ₁ of the hydrogen sulfide reaction paper after sequentially storing at 20 ° C. for 1 minute, the following formula hydrogen sulfide amount = 100 × (Z ₀ −Z ₁ ) / Z ₀
The egg salad kit according to claim 1 or 2, wherein the amount of hydrogen sulfide calculated by the method is 30 or more.   The egg salad kit according to any one of claims 1 to 3, wherein in the first housing part, the heat-cured coagulated egg yolk is mixed with an acidic oil-in-water emulsified seasoning.   The egg salad kit according to any one of claims 1 to 4, wherein the heat-coagulated egg white in the second housing part is obtained by heat-coagulating the liquid egg white filled in the second container.   The egg salad kit according to any one of claims 1 to 5, wherein the content of the first container is 4 to 6, and the content of the second container is 8 to 11.   The egg salad kit according to any one of claims 1 to 6, wherein a head space of the second storage portion is 10 mL or less per 100 g of contents of the storage portion.   The egg salad kit according to any one of claims 1 to 7, wherein each of the first container and the second container is a bag-shaped container made of a flexible resin film.   The egg salad kit according to claim 8, wherein the first container and the second container are continuous via an easy peel seal.

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