JP2016052289A - Half-boiled processed egg with shell and seasoning, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a half-boiled processed egg with a shell and a seasoning, eatable as a seasoned half-boiled egg as it is without the need of separately preparing a sauce, by seasoning the albumen and yolk of a half-boiled processed egg with a shell and a seasoning by a seasoning liquid.SOLUTION: A processed egg is produced by a method that includes a step of soaking an egg with a shell in a seasoning liquid for 6 hours or more under normal pressure, or for 30 minutes or more under applied pressure followed by heat sterilization at a prescribed temperature for a prescribed time.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a half-ripened shelled and seasoned processed egg and a method for producing the same.

  Traditionally, semi-ripe eggs with semi-ripe egg whites and yolks, and hot spring eggs with semi-ripe egg whites and slightly coagulated egg yolks and high viscosity have been favored for semi-ripe flavors that are not completely heat-coagulated. Used as a topping or garnish, there is a demand. A method for producing such a half-ripened shelled processed egg is described in, for example, Patent Document 1 (Patent Document 1).

Since these half-ripe shelled processed eggs do not taste themselves, they are usually mixed with sauce such as dashi soy sauce. Such processed eggs can be eaten without problems in indoor meals such as homes and restaurants equipped with various seasonings. However, when these are carried or sold by retail, it is necessary to prepare or attach a saucer sachet separately from eggs, which has a problem of affecting the cost. In addition, such a small sachet takes time and effort to open the sachet and put the sauce on the egg when eating. At this time, when the sachet is opened, the sauce splatters or the used empty There was a problem that the sachets became garbage. In addition, since the taste is only applied to the surface even if the sauce is applied, there is a problem that it is not delicious if the mixing method is insufficient, and improvement has been desired.

  On the other hand, various methods for processing eggs with shelled and seasoned solid koji have been proposed. For example, the present inventor has a process of obtaining a boiled egg by heating with steam in a state where an egg as a raw material is held in a pressure vessel, and pressurizing a seasoning liquid introduced from an external tank into the pressure vessel. Seasoning the boiled egg, washing the seasoned egg in the pressure vessel with fresh water, seasoning the seasoned egg (seasoned boiled egg) again with steam, and the heat-sterilized seasoned boiled egg A method for producing seasoned boiled eggs is proposed (Patent Document 2), which includes a step of cooling the rice cake and is characterized in that this series of steps is continuously performed in the same container.

  The soaking seasoning liquid used for seasoning may be used several times instead of once due to cost problems, and the soaking seasoning liquid is contaminated by salmonella from eggs or containers that are the raw materials, thereby causing seasoned processed eggs with shells The possibility of secondary contamination by microorganisms such as Salmonella cannot be denied. In order to remove the risk of microbial contamination, it goes without saying that the microbial management of the raw egg and the soaking seasoning liquid is important, but in the event of an emergency, the center of the egg soaked with the soaking seasoning liquid It is necessary to sterilize Salmonella, which is a food poisoning bacterium, under conditions that make it negative. However, in the heat sterilization of eggs that have been done with traditional hard-shelled processed eggs in hard cake, the heating conditions are strong, even if sterilized, it becomes hard cake, and in the case where the egg white and egg yolk are semi-ripe There was a problem that it was difficult to obtain processed eggs with a seasoned shell.

Japanese Patent Laid-Open No. 10-327811 JP 2001-245635 A

  Therefore, the present invention has been made in view of such problems, it is not necessary to prepare a sauce separately, can be eaten as it is in the state of being broken, and egg white and egg yolk are semi-mature or egg white is semi-mature It is an object of the present invention to provide a semi-ripe shelled seasoned processed egg having a slightly solidified egg yolk and a high viscosity, and a method for producing the same.

  The present invention has reached the following present invention as a result of sincerity research in order to achieve the above-mentioned object.

A production method for producing a half-ripened shelled and seasoned processed egg according to the present invention is as follows.
A step of immersing the shelled eggs in the seasoning liquid under normal pressure for 6 hours or more;
A heat sterilization step in which the eggs with shells are heated under the following heating conditions (1) to (7);
It is characterized by including. By carrying out the temperature and time conditions of the heat sterilization process within this range, the egg white and egg yolk are semi-mature or egg white semi-mature and the egg yolk is slightly coagulated and highly viscous, and the salmonella is negative. Eggs can be made.
(1) 30 minutes to 60 minutes at a temperature of 60 ° C. to less than 62 ° C. (2) 25 minutes to 60 minutes at a temperature of 62 ° C. to less than 64 ° C. (3) 20 minutes to 60 minutes at a temperature of 64 ° C. to less than 66 ° C. Minutes (4) 15 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 15 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 15 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 10-15 minutes at a temperature of 75 ° C.

  Moreover, in the method of producing a half-ripened shelled and seasoned processed egg, instead of the seasoning liquid immersing step, the shelled egg is added to the seasoning liquid under a pressure of 0.01 MPa (G) to 0.20 MPa (G). It may be characterized by being immersed for 30 minutes or more. When dipping in the seasoning liquid, the time for penetration into egg yolk or egg white can be greatly shortened by dipping under pressure.

In addition, in the method of producing a half-ripened shelled and seasoned processed egg,
A heating step in which the eggs with shells are heated under the following heating conditions (1) to (7);
A step of immersing the shelled eggs in the seasoning liquid under atmospheric pressure for 6 hours or more after the heating step;
A sterilization step of reheating the shelled eggs after immersion in the seasoning liquid;
It may be characterized by including.
By carrying out the temperature and time conditions of the heating step within this range, a semi-ripe egg can be produced at the stage prior to the seasoning liquid immersion step. Thereby, a seasoning liquid can be made easy to osmose | permeate egg yolk or egg white.
(1) A temperature of 60 ° C. or higher and lower than 62 ° C. for 25 minutes to 60 minutes (2) A temperature of 62 ° C. or higher and lower than 64 ° C. for 20 minutes to 60 minutes (3) A temperature of 64 ° C. or higher and lower than 66 ° C. for 15 minutes to 60 minutes Minute (4) 9 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 8 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 7 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 5 to 15 minutes at a temperature of 75 ° C.

  Furthermore, in the method for producing a half-ripened shelled and seasoned processed egg, the sterilization step may be performed at 55 ° C. or more and less than 75 ° C. and for 120 minutes or less and 10 minutes or more. . By adopting such a configuration, it is possible to provide a method for producing semi-mature shelled and seasoned processed eggs in which the growth of microorganisms such as Salmonella is suppressed.

  Furthermore, the processed egg according to the present invention is a processed egg produced by the production method for producing the above-mentioned semi-ripe shelled and seasoned processed eggs. By adopting such a configuration, a seasoned semi-ripe egg can be provided, and there is no need to prepare a separate saucer bag, which can contribute to cost reduction and waste reduction.

  According to the semi-mature shelled and seasoned processed eggs according to the present invention, the egg white and egg yolk with a shell and so on, which are seasoned, are semi-mature or egg white semi-mature and the egg yolk is slightly solidified. It is possible to provide a method for producing a half-ripened shelled and seasoned processed egg in a viscous state.

It is a flowchart which shows the preparation methods of the half-ripened shelled and seasoned processed egg concerning 1st Embodiment. It is a flowchart which shows the preparation methods of the half-ripened shelled and seasoned processed egg concerning 2nd Embodiment.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the drawings. The embodiments and drawings described below exemplify a part of the embodiments of the present invention, and are not used for the purpose of limiting to these configurations. In the claims and specification, “egg” refers to a chicken egg. “Half-ripe” means that the egg white and egg yolk are both semi-solidified when split, and the egg yolk is slightly solidified when the egg is split, maintaining the shape of egg yolk. Refers to eggs. The “hard egg” refers to an egg in which the egg white is completely hardened.

(First embodiment)
A flowchart of a method for producing a processed egg according to the first embodiment is shown in FIG. The method for producing a half-ripened shelled and seasoned processed egg according to the first embodiment includes a seasoning liquid immersion step 10, a cleaning step 20, a heat sterilization step 30, and a cooling step 40.

  The seasoning liquid immersion step 10 is a step of adding the shelled eggs to the seasoning liquid and seasoning the shelled eggs. In the seasoning liquid dipping step 10, the eggs with shells are put into a container in which the seasoning liquid is stored, and immersed in a normal pressure for 6 hours or more. It is preferably immersed for 12 hours or more. Under pressure, since the seasoning liquid penetrates into the shell eggs more efficiently than under normal pressure, it is 30 minutes or longer, preferably 1 hour or longer. The pressurization condition at this time may be in a range where the shell is not damaged by the pressure. The pressure is preferably 0.01 MPa (G) to 0.20 MPa (G), more preferably 0.05 MPa (G) to 0.20 MPa (G). The seasoning liquid used for the immersion is not particularly limited, and a seasoning liquid containing various seasonings such as soy sauce, sweeteners such as salt and sugar, and spices such as curry can be used. If a sweetener such as sugar is used, a processed egg seasoned like a dessert can be produced. Moreover, the mixing | blending and ratio of a seasoning liquid are not specifically limited, either. Since the permeation rate varies depending on the concentration and type of the seasoning liquid, the pressure condition and the immersion time may be appropriately adjusted within the above range.

  The cleaning step 20 is a step of removing the components of the seasoning liquid adhering to the surface of the egg shell, and the shelled eggs that have undergone the seasoning liquid immersion step 10 are washed with water.

The heat sterilization step 30 is a step of heating and sterilizing eggs in a semi-ripe state. As a result of various researches on the conditions under which a semi-ripe state is maintained and Salmonella is negative and can produce a seasoned processed egg with shells, it is found that it can be achieved by heating under the following conditions (1) to (7). It was.
(1) 30 minutes to 60 minutes at a temperature of 60 ° C. to less than 62 ° C. (2) 25 minutes to 60 minutes at a temperature of 62 ° C. to less than 64 ° C. (3) 20 minutes to 60 minutes at a temperature of 64 ° C. to less than 66 ° C. Minute (4) 15 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 15 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 15 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 10 minutes to 15 minutes at a temperature of 75 [deg.] C. Various heating methods such as heating with warm water and steam can be used.

  The cooling step 40 is a step of cooling the processed egg heated so that the egg does not solidify by preheating. The cooling step is preferably performed while drying with a fan or a differential pressure cooler in a clean environment in order to prevent generation of secondary contamination and mold.

  The processed egg thus produced can be a processed egg that is seasoned and can suppress the growth of microorganisms such as Salmonella, even though it is in a semi-ripe state.

(Second Embodiment)
A flowchart of a method for producing a processed egg according to the second embodiment is shown in FIG. The method for producing a half-ripened shelled and seasoned processed egg according to the second embodiment includes a heating step 50, a seasoning liquid immersion step 10, a washing step 20, a sterilization step 60, and a cooling step 40.

The heating process 50 is a process for obtaining a semi-ripe egg before the seasoning liquid dipping process 10. As for eggs, seasoned liquids are easier to soak in semi-ripe eggs than in raw eggs. Therefore, in the second embodiment, a heating process 50 for obtaining a semi-ripe egg is added before the seasoning liquid dipping process 10 for dipping in the seasoning liquid. The heating step 50 heats under the following heating conditions (1) to (7).
(1) 25 minutes to 60 minutes at a temperature of 60 ° C. to less than 62 ° C. (2) 20 minutes to 60 minutes at a temperature of 62 ° C. to less than 64 ° C. (3) 15 minutes to 60 at a temperature of 64 ° C. to less than 66 ° C. Minutes (4) 9 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 8 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 7 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 5 minutes to 15 minutes at a temperature of 75 ° C. As the heating method, various methods such as heating with warm water and heating with steam can be used. Since the seasoning liquid immersion step 10 and the cleaning step 20 are the same as those in the first embodiment, a description thereof will be omitted.

  The sterilization step 60 is a step for sterilization while maintaining the semi-ripe shape of the egg. As a result of various researches on conditions that can effectively suppress the growth of microorganisms such as Salmonella while maintaining a semi-ripe state, it can be achieved by heating at 55 ° C. or higher and lower than 75 ° C. for less than 120 minutes and for 10 minutes or longer. I found it. If the heat sterilization exceeds this range, the semi-ripe egg may become a solid egg.

(Example)
Hereinafter, as examples according to the first embodiment, as shown in Table 1, the examples (Examples 1 and 3) immersed in the seasoning liquid at normal pressure for 12 hours and the samples immersed in 0.18 MPa for 1 hour were used. Examples (Examples 1 and 2) heated at 62 ° C. for 30 minutes in Examples (Examples 2 and 4) and Examples (Examples 1 and 2) heated at 65 ° C. for 30 minutes, respectively (Examples) 3 and Example 4) were prepared, and the egg yolk state and the egg white state were visually confirmed, the sensory evaluation of the seasoned state, and the salmonella fate were tested. The sensory evaluation was performed by 10 panelists, and the number of people who felt that the taste was stained was compared with the number of people who felt that the taste was not stained. The results are shown in Table 1. In addition, as shown in Table 2, the soaking seasoning liquid used the seasoning liquid mix | blended with water 65.0%, salt 24.0%, amino acid seasoning 8.0%, and bonito 3.0%.

In addition, the fate test of Salmonella was performed as follows.
“Inoculated so that Salmonella spp. 1.9 × 105 per 1 ml of soaking seasoning liquid, and using 2.7 ml of soaking seasoning per 1 g of egg, it is seasoned with shells under the production conditions of each example and comparative example. Processed eggs were prepared and stored at 10 ° C. for 14 days to determine whether Salmonella was positive or negative at D + 0, D + 14. ”The confirmation was aseptically removing the egg contents excluding the shelled seasoned processed eggs. After processing, sample 25 g from the contents, perform enrichment culture with buffered peptone water (BPW) and Lapaport medium based on the official method, streak to MLCB medium and ES Salmonella agar medium II And made by judging.

  According to the above Examples 1-4, in sensory evaluation, the evaluation that all the panelists were tinged with taste was obtained. In addition, in the visual confirmation of the semi-ripe state, in Example 1 and Example 2, it was confirmed that both egg yolk and egg white were semi-mature, whereas in Example 3 and Example 4, egg yolk had a viscosity. It was in a state where it was able to maintain its form, and it was confirmed that the egg white was semi-ripe. Regarding Salmonella, both D + 0 and D + 14 were confirmed to be negative.

  Next, as examples according to the second embodiment, as shown in Table 3, the examples (Examples 5 and 6) heated at 62 ° C. for 30 minutes in the heating step, respectively, and heated at 65 ° C. for 30 minutes. Each example (Example 7 and Example 8) was prepared, and each example (Example 5 and Example 7) soaked in the seasoning liquid at normal pressure for 12 hours and Example soaked at 0.18 MPa for 1 hour. In contrast to (Example 6 and Example 8), as a sterilization step, all examples were heated at 62 ° C. for 30 minutes.

As Comparative Example 1, the processed egg heated at 62 ° C. for 30 minutes in the heating step was immersed in an immersion liquid at normal pressure for 12 hours and not subjected to the sterilization step, and as Comparative Example 2, 62 ° C. in the heating step. The processed egg heated for 30 minutes was immersed in the immersion liquid at 0.18 Pa for 1 hour, and an example in which the sterilization process was not performed was prepared. The egg yolk state and the egg white state were visually confirmed, the tasted state was subjected to a sensory evaluation, and the salmonella fate was tested. The results are shown in Table 3.

  According to the above Example 5-Example 8, all obtained sensory evaluation that the taste was dyed. In addition, in the visual confirmation of the semi-ripe state, in Example 5 and Example 6, it was confirmed that both egg yolk and egg white were semi-mature, whereas in Example 7 and Example 8, egg yolk had a viscosity. It was in a state of maintaining a certain form, and it was confirmed that the egg white was semi-ripe. Regarding Salmonella, it was confirmed that both D + 0 and D + 14 were negative in all of Examples 5 to 8. In contrast, in Comparative Example 1 and Comparative Example 2, it was confirmed that both egg yolk and egg white were semi-ripe, but regarding Salmonella, both D + 0 and D + 14 were confirmed to be positive.

  As shown in the above-described embodiment, it can be industrially used as a method for producing a processed egg.

10 ... Seasoning liquid immersion process, 20 ... Cleaning process, 30 ... Heat sterilization process, 40 ... Cooling process,
50 ... heating process, 60 ... sterilization process

Claims (6)

In a method for producing a half-ripened shelled and seasoned processed egg,
A step of immersing the shelled eggs in the seasoning liquid under normal pressure for 6 hours or more;
A heat sterilization step in which the eggs with shells after immersion in the seasoning liquid are heated so that Salmonella is negative under the following heating conditions (1) to (7);
A production method for producing a semi-ripe-shaped shelled and seasoned processed egg, comprising:
(1) 30 minutes to 60 minutes at a temperature of 60 ° C. to less than 62 ° C. (2) 25 minutes to 60 minutes at a temperature of 62 ° C. to less than 64 ° C. (3) 20 minutes to 60 minutes at a temperature of 64 ° C. to less than 66 ° C. Minute (4) 15 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 15 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 15 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 10 minutes to 15 minutes at a temperature of 75 ° C.   It replaces with the said seasoning liquid immersion process, and a shelled egg is immersed in a seasoning liquid under the pressure of 0.01 MPa (G)-0.20 MPa (G) for 30 minutes or more, The characterized by the above-mentioned. A production method for producing a half-ripe shelled and seasoned processed egg. In a method for producing a half-ripened shelled and seasoned processed egg,
A heating step in which a shell egg is heated under the following heating conditions (1) to (7);
A step of immersing the shelled eggs in the seasoning liquid after heating for 6 hours or more under normal pressure;
A sterilization step of reheating so that the salmonella of the shelled egg after immersion in the seasoning liquid becomes negative,
A production method for producing a semi-ripe-shaped shelled and seasoned processed egg, comprising:
(1) 25 minutes to 60 minutes at a temperature of 60 ° C. to less than 62 ° C. (2) 20 minutes to 60 minutes at a temperature of 62 ° C. to less than 64 ° C. (3) 15 minutes to 60 at a temperature of 64 ° C. to less than 66 ° C. Minutes (4) 9 minutes to 30 minutes at a temperature of 66 ° C. or more and less than 68 ° C. (5) 8 minutes to 25 minutes at a temperature of 68 ° C. or more and less than 70 ° C. (6) 7 minutes at a temperature of 70 ° C. or more and less than 75 ° C. 20 minutes (7) 5 to 15 minutes at a temperature of 75 ° C.   The said heating process heats a shell egg at 55 degreeC or more and less than 75 degreeC and less than 120 minutes, 10 minutes or more, The method of producing the half-ripened shelled and seasoned processed egg of Claim 3 characterized by the above-mentioned. .   It replaces with the said seasoning liquid immersion process, and a shelled egg is immersed in a seasoning liquid under the pressure of 0.01 MPa (G)-0.20 MPa (G) for 30 minutes or more, It is characterized by the above-mentioned. A production method for producing a half-ripe shelled and seasoned processed egg as described. A soft-boiled shelled and seasoned processed egg produced by the production method for producing a soft-boiled shelled and seasoned processed egg according to any one of claims 1 to 5.

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