JP2016073261A - Boiled egg with shell - Google Patents
Boiled egg with shell Download PDFInfo
- Publication number
- JP2016073261A JP2016073261A JP2014207782A JP2014207782A JP2016073261A JP 2016073261 A JP2016073261 A JP 2016073261A JP 2014207782 A JP2014207782 A JP 2014207782A JP 2014207782 A JP2014207782 A JP 2014207782A JP 2016073261 A JP2016073261 A JP 2016073261A
- Authority
- JP
- Japan
- Prior art keywords
- minutes
- egg
- temperature
- less
- libetin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、γ−リベチンを高濃度で含有し、卵黄が半熟状で生卵本来の風味及び食感を有する殻付き茹で卵に関する。 The present invention relates to an egg with a shell cake containing a high concentration of γ-libetin, having a semi-ripe egg yolk and having the original flavor and texture of raw eggs.
γ−リベチン（ＩｇＹ）は、鶏卵の卵黄に多く含まれている鶏の免疫グロブリンであり、一般的に、鶏卵黄１ｇ中に約１０ｍｇ含有している。近年、特定の免疫を施した鶏の産卵する鶏卵の卵黄由来のγ−リベチンが、経口摂取することで病原菌を抑制、予防する経口受動免疫物質として利用されている。現在、これらの利用方法としては、非加熱の鶏卵からγ−リベチンを抽出して摂取する方法か、生卵として摂取する方法しか考案されておらず、喫食方法が限定されていた。そこで、携帯することができて、手軽にγ−リベチンを喫食することができる加熱処理された卵加工品が望まれていた。 γ-Libetin (IgY) is a chicken immunoglobulin that is abundant in egg yolk of chicken eggs, and is generally contained in about 10 mg in 1 g of chicken egg yolk. In recent years, γ-libetin derived from egg yolk of eggs laid by chickens immunized with specific immunity has been used as an oral passive immunity substance that suppresses or prevents pathogenic bacteria by ingestion. At present, only a method of extracting and ingesting γ-libetin from non-heated chicken eggs or a method of ingesting it as raw eggs has been devised as these utilization methods, and the method of eating has been limited. Thus, a heat-treated egg processed product that can be carried and can easily eat γ-libetin has been desired.
加熱処理された卵加工品（特許文献１）の例として、手軽に喫食が可能な味付きの殻付き茹で卵の需要が増加してきているが、γ−リベチンは、熱に弱く加熱により急激に変性してしまうため、γ−リベチンを有意に残存させるためには、加熱温度及び加熱時間のコントロールが非常に重要である。しかしながら、従来の加熱処理された殻付き茹で卵においては、加熱温度及び加熱時間をコントロールしていなかったため、γ−リベチンの濃度が極端に低く、経口受動免疫物質としての機能が非常に低いという問題があった。 As an example of a heat-treated egg product (Patent Document 1), the demand for eggs has been increasing with flavored shelled rice cakes that can be easily eaten. However, γ-ribetine is weak against heat and rapidly increases by heating. Since it will denature, in order to leave γ-libetin significantly, it is very important to control the heating temperature and the heating time. However, in conventional heat-treated eggs with shells, the heating temperature and heating time were not controlled, so the concentration of γ-libetin was extremely low, and the function as an oral passive immune substance was very low. was there.
そこで、加熱処理された殻付き茹で卵において、γ−リベチンが有意に残存し、携帯することにより殻を剥いて手軽に美味しく喫食することができる殻付き茹で卵が望まれていた。 Thus, eggs with a shell cake that has been heat-treated have had γ-libetin remaining significantly and can be easily eaten deliciously by peeling the shell by carrying.
そこで、本発明は、γ−リベチンが有意に残存するように加熱温度及び加熱時間をコントロールし、かつ卵白が凝固して携帯が可能で手軽に喫食でき、卵黄が半熟状で生卵本来の風味及び食感を有することができて、γ−リベチンを容易に摂取することができる新規な殻付き茹で卵を提供することを主目的とする。 Therefore, the present invention controls the heating temperature and heating time so that γ-libetin remains significantly, and the egg white coagulates and can be carried easily, and the egg yolk is semi-ripe and has the original flavor of raw eggs. The main object of the present invention is to provide an egg with a novel shell-shaped cocoon that can have a texture and can easily take γ-libetin.
本発明は、上述の目的を達成するために、以下の手段を採った。 In order to achieve the above-mentioned object, the present invention employs the following means.
本発明にかかる殻付き茹で卵は、加熱した殻付き茹で卵において、
γ−リベチンの含有量が、生卵のγ−リベチンの含有量に対して、６０重量％以上含有していることを特徴とする。
In the shelled cocoon egg according to the present invention, the heated shelled cocoon egg,
The content of γ-libetin is 60% by weight or more based on the content of γ-libetin in raw eggs.
また、本発明にかかる殻付き茹で卵において、生卵を、以下の（１）〜（５）の温度及び時間のいずれかの条件で加熱してなり、卵白が完全に凝固して殻が剥きやすい又は凝固して流動性がなく、卵黄の一部又は全体が液状であることを特徴とするものであってもよい。
（１）８０℃以上９０℃未満の温度で１１分以上１４分未満
（２）９０℃以上１００℃未満の温度で７分以上１１分未満
（３）１００℃以上１１０℃未満の温度で５分以上８分未満
（４）１１０℃以上１２０℃未満の温度で４分以上６分未満
（５）１２０℃の温度で３分以上５分未満
かかる構成を採用することによって、卵黄の一部又は全体が液状で、かつ卵白が完全に凝固して殻が剥きやすい（卵白の破断強度が３０ｇ以上）又は凝固して流動性がなく、携帯した場合に割卵用の受け皿を用意することなく卵の殻を剥いた状態で茹で卵のように食することができる茹で卵でありながら、γ−リベチンが６０重量％以上残存しており、容易にγ−リベチンを摂取することができる茹で卵を提供することができる。
In addition, in the egg with shells according to the present invention, the raw egg is heated under any of the following conditions (1) to (5), and the egg white is completely solidified and the shell is peeled off. It may be characterized in that it is easy or solidifies and has no fluidity, and part or all of the egg yolk is liquid.
(1) 11 to 14 minutes at a temperature of 80 ° C. or more and less than 90 ° C. (2) 7 to 11 minutes at a temperature of 90 to 100 ° C. (3) 5 minutes at a temperature of 100 to 110 ° C. Or more and less than 8 minutes (4) at a temperature of 110 ° C. or more and less than 120 ° C. for 4 minutes or more and less than 6 minutes (5) at a temperature of 120 ° C. for 3 minutes or more and less than 5 minutes Is in a liquid state and the egg white is completely solidified and the shell is easy to peel off (the breaking strength of the egg white is 30 g or more) or is solidified and has no fluidity. A boiled egg that can be eaten like a boiled egg with the shell peeled off, but γ-ribetine remains at 60% by weight or more and provides boiled eggs that can be easily ingested. can do.
さらに、本発明にかかる殻付き茹で卵において、γ−リベチンの含有量が、生卵のγ−リベチンの含有量に対して、８０重量％以上含有していることを特徴とするものであってもよい。かかる構成を採用することによって、さらに、γ−リベチンの含有量の多い殻付き茹で卵を提供することができる。 Furthermore, in the shelled cocoon eggs according to the present invention, the content of γ-libetin is 80% by weight or more based on the content of γ-ribetine in raw eggs, Also good. By adopting such a configuration, it is possible to provide an egg with a shelled cocoon having a high content of γ-libetin.
さらに、本発明にかかる殻付き茹で卵において、生卵を、以下の（１）〜（３）の温度及び時間のいずれかの条件で加熱してなり、卵白が完全に凝固して殻が剥きやすく、卵黄の全体が液体の状態であることを特徴とするものであってもよい。
（１）１００℃以上１１０℃未満の温度で５分以上７分未満
（２）１１０℃以上１２０℃未満の温度で４分以上５分未満
（３）１２０℃の温度で３分以上４分未満
このようにして作製された殻付き茹で卵は、γ−リベチンの含有量が生卵に対して、８０重量％以上残存しており、かつ卵白が完全に凝固して殻が剥きやすく（卵白の破断強度が３０ｇ以上）、卵黄の全体が液状であり、生卵本来の風味及び食感を有する茹で卵を提供することができる。
Further, in the egg with shells according to the present invention, the raw egg is heated under any of the following conditions (1) to (3), and the egg white is completely solidified and the shell is peeled off. It may be easy, and the whole egg yolk may be in a liquid state.
(1) At a temperature of 100 ° C. or more and less than 110 ° C. for 5 minutes or more and less than 7 minutes (2) At a temperature of 110 ° C. or more and less than 120 ° C. for 4 minutes or more and less than 5 minutes (3) At a temperature of 120 ° C. for 3 minutes or more and less than 4 minutes The eggs with shells produced in this way have a γ-libetin content of 80% by weight or more with respect to the raw eggs, and the egg whites are completely solidified and the shells are easy to peel off (the egg whites The breaking strength is 30 g or more), and the whole egg yolk is in a liquid state, and it is possible to provide boiled eggs that have the original flavor and texture of raw eggs.
さらに、本発明にかかる殻付き茹で卵において、調味液に浸漬することによって、卵白及び卵黄の塩分濃度が０．５重量％〜１．５重量％としたものであることを特徴とするものであってもよい。かかる構成を採用することによって、別途塩等を振りかけたり、醤油等の調味料をかけたりすることなく、味付きの卵として殻を剥いてすぐに食することができる。 Furthermore, in the egg with the shell cake according to the present invention, the salinity concentration of egg white and egg yolk is 0.5 wt% to 1.5 wt% by immersing in the seasoning liquid. There may be. By adopting such a configuration, it is possible to eat as soon as a seasoned egg is peeled without sprinkling salt or the like or adding a seasoning such as soy sauce.
さらに、本発明にかかる殻付き茹で卵において、さらに、５５℃〜７５℃の温度で、１２０分〜１０分保持する殺菌工程で、殺菌されていることを特徴とするものであってもよい。かかる構成を採用することによって、長時間保存することができ、より長時間携帯することができる殻付き茹で卵を提供することができる。 Further, the eggs with shells according to the present invention may be further characterized by being sterilized in a sterilization step of holding at a temperature of 55 ° C to 75 ° C for 120 minutes to 10 minutes. By adopting such a configuration, an egg can be provided with a shelled cocoon that can be stored for a long time and can be carried for a longer time.
本発明にかかる殻付き茹で卵によれば、卵白が凝固した状態で剥きやすく携帯して食べやすく、γ−リベチンが有意に残存した状態の殻付き卵を提供することができる。 According to the egg with a shell according to the present invention, it is possible to provide a shelled egg in a state where the egg white is solidified and easily peeled and carried, and γ-libetin remains significantly.
以下、本発明を実施するための形態について、図面に沿って詳細に説明する。なお、以下に説明する実施形態及び図面は、本発明の実施形態の一部を例示するものであり、これらの構成に限定する目的に使用されるものではない。なお、明細書及び特許請求の範囲において、「茹で卵」とは、加熱を経た鶏卵を指すものであり、必ずしも卵黄と卵白が完全に凝固した状態の卵を指すものではない。また、γ−リベチンの濃度とは、生卵のγ−リベチンの含有量に対する重量％を示す。また、「卵白が完全に凝固して殻が剥きやすい」とは、卵白の破断強度が３０ｇ以上の状態を指し、測定方法は、以下に記載する。 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 specification and claims, “boiled egg” refers to a chicken egg that has been heated, and does not necessarily refer to an egg in a state where egg yolk and egg white are completely solidified. Moreover, the density | concentration of (gamma) -rivetin shows weight% with respect to content of (gamma) -ribetine of a raw egg. Further, “the egg white is completely solidified and the shell is easily peeled” means that the breaking strength of the egg white is 30 g or more, and the measuring method is described below.
（第１実施形態）
第１実施形態にかかる殻付き茹で卵は、少なくとも卵白が完全に凝固した状態（卵白の破断強度が３０ｇ以上）又は卵白が凝固した状態で流動性がなく、卵黄の一部又は全体が液状で生卵本来の卵黄の風味及び食感を有しており、少なくともγ−リベチンの含有量が生卵と比較して６０重量％以上含有している殻付き茹で卵である。
(First embodiment)
In the shelled cocoon according to the first embodiment, at least the egg white is completely solidified (the breaking strength of the egg white is 30 g or more) or the egg white is solidified and has no fluidity, and part or the whole of the yolk is liquid. The egg is a shelled cocoon that has the original egg yolk flavor and texture and contains 60% by weight or more of γ-libetin compared to the raw egg.
このような殻付き茹で卵を作製するためには、殻付き生卵を以下の加熱温度及び加熱時間のいずれかで加熱することにより得られる。なお、加熱方法は蒸気、ボイル等が挙げられるが特に限定するものではない。
（１）８０℃以上９０℃未満の温度で１１分以上１４分未満
（２）９０℃以上１００℃未満の温度で７分以上１１分未満
（３）１００℃以上１１０℃未満の温度で５分以上８分未満
（４）１１０℃以上１２０℃未満の温度で４分以上６分未満
（５）１２０℃の温度で３分以上５分未満
In order to produce an egg with such a shelled cocoon, it is obtained by heating a shelled raw egg at any one of the following heating temperature and heating time. In addition, although a steam, a boil, etc. are mentioned as a heating method, it does not specifically limit.
(1) 11 to 14 minutes at a temperature of 80 ° C. or more and less than 90 ° C. (2) 7 to 11 minutes at a temperature of 90 to 100 ° C. (3) 5 minutes at a temperature of 100 to 110 ° C. More than less than 8 minutes (4) More than 4 minutes and less than 6 minutes at a temperature of 110 ° C. or more and less than 120 ° C. (5) More than 3 minutes and less than 5 minutes at a temperature of 120 ° C.
このようにして作製された殻付き茹で卵は、γ−リベチンが生卵と比較して６０重量％以上含有しており、有意にγ−リベチンを摂取することができる。また、卵白が完全に凝固して殻が剥きやすい又は凝固して流動性がないので、殻を剥いて茹で卵のように手で持って食することができ、卵黄の一部又は全体が液状であることから、卵黄は生卵本来の風味及び食感を有するものとすることができる。なお、鶏卵は、目的に応じた免疫を施して得られる鶏卵を用いるとよい。 The eggs with shells produced in this way contain 60% by weight or more of γ-libetin compared to raw eggs, and can significantly ingest γ-libetin. In addition, the egg white is completely solidified and the shell is easy to peel off or is solidified and has no fluidity, so it can be eaten by hand like a boiled egg by peeling the shell, and part or all of the yolk Therefore, egg yolk can have the original flavor and texture of raw eggs. In addition, it is good to use the hen egg obtained by giving immunity according to the objective.
（第２実施形態）
第２実施形態にかかる殻付き茹で卵は、少なくとも卵白が完全に凝固して殻が剥きやすく（卵白の破断強度が３０ｇ以上）、卵黄の全体が液状で生卵本来の風味及び食感を有しており、少なくともγ−リベチンの含有量が生卵と比較して８０重量％以上含有している殻付き茹で卵である。
(Second Embodiment)
In the shelled cocoon according to the second embodiment, at least the egg white is completely solidified and the shell is easily peeled off (the breaking strength of the egg white is 30 g or more), and the whole egg yolk is liquid and has the original flavor and texture of raw eggs. In addition, the eggs are shelled cocoons containing at least 80% by weight of γ-libetin compared to raw eggs.
このような殻付き茹で卵を作製するためには、殻付き生卵を以下の加熱温度及び加熱時間のいずれかで加熱することにより得られる。なお、加熱方法は蒸気、ボイル等が挙げられるが特に限定するものではない。
（１）１００℃以上１１０℃未満の温度で５分以上７分未満
（２）１１０℃以上１２０℃未満の温度で４分以上５分未満
（３）１２０℃の温度で３分以上４分未満
In order to produce an egg with such a shelled cocoon, it is obtained by heating a shelled raw egg at any one of the following heating temperature and heating time. In addition, although a steam, a boil, etc. are mentioned as a heating method, it does not specifically limit.
(1) At a temperature of 100 ° C. or more and less than 110 ° C. for 5 minutes or more and less than 7 minutes (2) At a temperature of 110 ° C. or more and less than 120 ° C. for 4 minutes or more and less than 5 minutes (3) At a temperature of 120 ° C. for 3 minutes or more and less than 4 minutes
このようにして作製された殻付き茹で卵は、γ−リベチンの含有量が生卵と比較して８０重量％以上となり、卵白が完全に凝固して殻が剥きやすく（卵白の破断強度が３０ｇ以上）、殻を剥いて茹で卵のように手で持って食することができる。また、卵黄は全体が液状で生卵本来の風味及び食感を有する茹で卵とすることができる。 The eggs with shells produced in this way have a content of γ-libetin of 80% by weight or more compared to raw eggs, and the egg whites are completely solidified and the shells are easy to peel off (the breaking strength of egg whites is 30 g). Above), you can peel it off and boil it with your hand like an egg. Moreover, egg yolk can be made into a boiled egg that is entirely liquid and has the original flavor and texture of raw eggs.
なお、上記第１実施形態及び第２実施形態において、殻付き茹で卵を食塩や醤油等の調味液に浸漬することで、可食部分の塩分濃度を０．５重量％から１．５重量％になるように味付けをしてもよい。味付け工程は、前述した加熱工程の前工程であっても、後工程であってもよい。塩分濃度が０．５重量％未満であると塩味を感じづらくなり、１．５重量％を超える濃度であると、塩味が強すぎる傾向があり、いずれの場合であっても、美味しさが半減してしまう。 In addition, in the said 1st Embodiment and 2nd Embodiment, the salt concentration of an edible part is 0.5 weight% to 1.5 weight% by immersing an egg in seasoning liquids, such as salt and soy sauce, with a shell rice cake. It may be seasoned so that The seasoning process may be a pre-process or a post-process of the heating process described above. If the salt concentration is less than 0.5% by weight, it is difficult to feel the salty taste. If the salt concentration exceeds 1.5% by weight, the salty taste tends to be too strong. In any case, the taste is halved. Resulting in.
さらに、上記第１実施形態及び第２実施形態において、殺菌工程を設けても良い。殺菌工程は、５５℃〜７５℃の温度で、１２０分〜１０分保持する。かかる温度条件及び時間条件の工程を経ることによって、卵黄が熱変性することなく、液状で生卵本来の風味及び食感を有した状態で、食中毒菌であるサルモネラを殺菌することが可能となる。 Furthermore, you may provide a sterilization process in the said 1st Embodiment and 2nd Embodiment. The sterilization process is held at a temperature of 55 ° C to 75 ° C for 120 minutes to 10 minutes. By passing through the steps of the temperature condition and the time condition, it becomes possible to sterilize Salmonella which is a food poisoning bacteria in a state in which the egg yolk is thermally denatured and has the original flavor and texture of raw eggs. .
なお、γ−リベチン（未変性のγ−リベチンとして）の濃度測定は、卵黄部分をイオン交換水で等倍希釈して、よく潰して均一化したものを、５，９００Ｇ（１０，０００ｒｐｍ）で１０分間遠心分離した後、水溶性タンパク質を含む上澄みを４〜８０倍希釈したものを、ＳＤＳ−ＰＡＧＥ電気泳動法により、γ−リベチンのＨ鎖のバンドを分離し、デンシトメトリーで解析、算出した。標準資料のγ−リベチンとして、和光純薬工業株式会社「Ｎｏｒｍａｌ Ｃｈｉｃｋｅｎ ＩｇＹ Ｃｏｎｔｒｏｌ」を使用した。
卵白の破断強度は、殻を剥いた茹で卵を１０℃に調温し、エッグスライサーで卵の長軸に対して垂直になる向きで厚さ７ｍｍにカットし、卵の中央部分のカットされた卵白の断面をＦＵＤＯＨ ＲＨＥＯＭＥＴＥＲ（ＮＲＭ−２００２Ｊ型）を用いて、Φ３．０ｍｍ球形プランジャー、侵入速度６０ｍｍ／ｍｉｎの条件で測定した。
In addition, the measurement of the concentration of γ-libetin (as unmodified γ-libetin) was performed by diluting the egg yolk portion with ion-exchanged water, crushed and homogenized at 5,900 G (10,000 rpm). After centrifuging for 10 minutes, the supernatant containing water-soluble protein diluted 4 to 80 times was separated by SDS-PAGE electrophoresis, and the H chain band of γ-libetin was analyzed and analyzed by densitometry. did. Wako Pure Chemical Industries, Ltd. “Normal Chicken IgY Control” was used as γ-libetin as a standard document.
The breaking strength of the egg white was adjusted to 10 ° C. with a peeled cocoon, cut into a thickness of 7 mm with an egg slicer in a direction perpendicular to the long axis of the egg, and the egg center was cut. The cross section of the egg white was measured using a FUDOH RHEOMETER (NRM-2002J type) under the conditions of a Φ3.0 mm spherical plunger and an intrusion speed of 60 mm / min.
（実施例）
生卵を用意し、８０℃、９０℃、１００℃、１１０℃、１２０℃の温度で、それぞれ１分ごとに２分から１４分加熱したサンプルを用意し、加熱後に調味液に０．１８ＭＰａ（Ｇ）で６０分間加圧浸漬して味付きの殻付き茹で卵を得た。こうして得られたそれぞれの殻付き茹で卵を割卵して、卵黄及び卵白の状態を目視で確認し、未変性のγ−リベチンの含有量を測定した。その結果を表１に示す。
測定の結果は以下のとおりである。
８０℃の温度で１１分〜１３分加熱した殻付き茹で卵は、卵黄が一部液状で、卵白が凝固して流動性がない状態であった。γ−リベチンの含有量は６０重量％〜８０重量％であった。
９０℃の温度で、８分〜１０分加熱した殻付き茹で卵は、卵黄の一部が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、６０重量％〜８０重量％であった。７分加熱した殻付き茹で卵は、卵黄の一部が液状で、卵白が凝固して流動性が無い状態であった。
１００℃の温度で、５分〜６分加熱した殻付き茹で卵は、卵黄の全体が液状で、卵白が完全に凝固して剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、８０重量％以上であった。７分加熱した殻付き茹で卵は、卵黄の一部が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、６０重量％〜８０重量％であった。
１１０℃の温度で、４分加熱した場合は、卵黄の全体が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、８０重量％以上であった。５分加熱した場合は、卵黄の一部が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、６０重量％〜８０重量％であった。
１２０℃の温度で、３分加熱した場合は、卵黄の全体が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、８０重量％以上であった。４分加熱した場合は、卵黄の一部が液状で、卵白が完全に凝固して殻が剥けやすい状態であった。卵白の破断強度は３０ｇ以上で、γ−リベチンの含有量は、６０重量％〜８０重量％であった。
上記以外の条件では、卵黄が完全に凝固して液体部分が無いか、又は卵白が凝固していない状態であった。
(Example)
Prepare raw eggs and prepare samples heated at 80 ° C, 90 ° C, 100 ° C, 110 ° C, and 120 ° C every 2 to 14 minutes, and after heating, 0.18 MPa (G ) For 60 minutes under pressure to obtain eggs with a seasoned shelled bowl. The eggs were split with each of the shelled cocoons thus obtained, the state of egg yolk and egg white was visually confirmed, and the content of unmodified γ-libetin was measured. The results are shown in Table 1.
The measurement results are as follows.
The eggs in the shelled cocoons heated at a temperature of 80 ° C. for 11 to 13 minutes were in a state where the yolk was partially liquid and the egg white solidified and had no fluidity. The content of γ-libetin was 60% to 80% by weight.
The eggs in the shelled cocoons heated at 90 ° C. for 8 minutes to 10 minutes were in a state in which part of the yolk was liquid and the egg white was completely solidified and the shells were easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 60 to 80% by weight. The eggs in the shelled cocoons heated for 7 minutes were in a state where part of the yolk was liquid and the egg white solidified and had no fluidity.
The eggs in the shelled cocoons heated at a temperature of 100 ° C. for 5 to 6 minutes were in a state where the whole egg yolk was liquid and the egg white was completely solidified and easily peeled. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 80% by weight or more. The eggs in the shelled cocoons heated for 7 minutes were in a state in which a part of the yolk was liquid and the egg white was completely solidified and the shells were easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 60 to 80% by weight.
When heated for 4 minutes at a temperature of 110 ° C., the whole egg yolk was in a liquid state, and the egg white was completely solidified and the shell was easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 80% by weight or more. When heated for 5 minutes, a part of the egg yolk was in a liquid state, the egg white was completely solidified, and the shell was easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 60 to 80% by weight.
When heated for 3 minutes at a temperature of 120 ° C., the whole egg yolk was in a liquid state, and the egg white was completely solidified and the shell was easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 80% by weight or more. When heated for 4 minutes, part of the yolk was in a liquid state and the egg white was completely solidified and the shell was easily peeled off. The breaking strength of egg white was 30 g or more, and the content of γ-libetin was 60 to 80% by weight.
Under conditions other than the above, the yolk was completely solidified and there was no liquid portion, or the egg white was not coagulated.
上述した実施の形態で示すように、殻付き茹で卵として産業上利用可能である。 As shown in the embodiment described above, it is industrially available as an egg with a shelled cocoon.
Claims (6)
γ−リベチンの含有量が、生卵のγ−リベチンの含有量に対して、６０重量％以上含有していることを特徴とする殻付き茹で卵。 In an egg with a heated shelled jar,
An egg with a shelled cocoon, wherein the content of γ-libetin is 60% by weight or more based on the content of γ-libetin in raw eggs.
（１）８０℃以上９０℃未満の温度で１１分以上１４分未満
（２）９０℃以上１００℃未満の温度で７分以上１１分未満
（３）１００℃以上１１０℃未満の温度で５分以上８分未満
（４）１１０℃以上１２０℃未満の温度で４分以上６分未満
（５）１２０℃の温度で３分以上５分未満 A raw egg is heated under any of the following conditions (1) to (5), and the egg white is completely solidified and the shell is easy to peel off or solidifies and loses its fluidity. 2. A shelled cocoon egg according to claim 1, wherein a part or the whole of the yolk is liquid.
(1) 11 to 14 minutes at a temperature of 80 ° C. or more and less than 90 ° C. (2) 7 to 11 minutes at a temperature of 90 to 100 ° C. (3) 5 minutes at a temperature of 100 to 110 ° C. More than less than 8 minutes (4) More than 4 minutes and less than 6 minutes at a temperature of 110 ° C. or more and less than 120 ° C. (5) More than 3 minutes and less than 5 minutes at a temperature of 120 ° C.
（１）１００℃以上１１０℃未満の温度で５分以上７分未満
（２）１１０℃以上１２０℃未満の温度で４分以上５分未満
（３）１２０℃の温度で３分以上４分未満 A raw egg is heated under any of the following conditions (1) to (3), and the egg white coagulates and the shell is easy to peel off, and the whole egg yolk is liquid. Eggs with shells according to claim 3.
(1) At a temperature of 100 ° C. or more and less than 110 ° C. for 5 minutes or more and less than 7 minutes (2) At a temperature of 110 ° C. or more and less than 120 ° C. for 4 minutes or more and less than 5 minutes (3) At a temperature of 120 ° C. for 3 minutes or more and less than 4 minutes
Furthermore, it is sterilized in the sterilization process hold | maintained for 120 minutes-10 minutes at the temperature of 55 to 75 degreeC, The shelled cocoon egg of Claim 5 characterized by the above-mentioned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014207782A JP5995935B2 (en) | 2014-10-09 | 2014-10-09 | Eggs with shells |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014207782A JP5995935B2 (en) | 2014-10-09 | 2014-10-09 | Eggs with shells |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016073261A true JP2016073261A (en) | 2016-05-12 |
| JP5995935B2 JP5995935B2 (en) | 2016-09-21 |
Family
ID=55949335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014207782A Active JP5995935B2 (en) | 2014-10-09 | 2014-10-09 | Eggs with shells |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5995935B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489835A (en) * | 2016-10-25 | 2017-03-15 | 桂林淮安天然保健品开发有限公司 | The hatching technique of embryo egg |
| CN110604267A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Method for preparing original-taste soft-yolk eggs by ultrasonic |
| JP7432958B1 (en) | 2022-09-06 | 2024-02-19 | イセデリカ株式会社 | Method for producing boiled eggs and flavored soft-boiled eggs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6339561A (en) * | 1986-08-01 | 1988-02-20 | Nisshin Flour Milling Co Ltd | Preparation of seasoned boiled egg |
| JPH1052242A (en) * | 1996-08-09 | 1998-02-24 | Q P Corp | Production of boiled egg and apparatus therefor |
| JP2001245635A (en) * | 1999-12-27 | 2001-09-11 | Sanshu Shokuhin Kk | Method for producing seasoned boiled egg |
| JP2002165581A (en) * | 2000-11-29 | 2002-06-11 | Q P Corp | Method for producing boiled egg |
| JP2004501659A (en) * | 2000-06-30 | 2004-01-22 | レダ テクノロジーズ、ナムローゼ フェンノートシャップ | Apparatus and method for thermally treating shell eggs |
-
2014
- 2014-10-09 JP JP2014207782A patent/JP5995935B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6339561A (en) * | 1986-08-01 | 1988-02-20 | Nisshin Flour Milling Co Ltd | Preparation of seasoned boiled egg |
| JPH1052242A (en) * | 1996-08-09 | 1998-02-24 | Q P Corp | Production of boiled egg and apparatus therefor |
| JP2001245635A (en) * | 1999-12-27 | 2001-09-11 | Sanshu Shokuhin Kk | Method for producing seasoned boiled egg |
| JP2004501659A (en) * | 2000-06-30 | 2004-01-22 | レダ テクノロジーズ、ナムローゼ フェンノートシャップ | Apparatus and method for thermally treating shell eggs |
| JP2002165581A (en) * | 2000-11-29 | 2002-06-11 | Q P Corp | Method for producing boiled egg |
Non-Patent Citations (2)
| Title |
|---|
| 八田一: "Eggcitingな卵の研究(卵の栄養・調理・健康機能)", 環境と健康, vol. 2008, vol.21, no.1, p.42-54, JPN6015045158 * |
| 卵−その化学と加工技術−, vol. 昭和６０年１２月１０日発行, JPN6015045157, pages 237−241頁「5-1-1 茹で卵」 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489835A (en) * | 2016-10-25 | 2017-03-15 | 桂林淮安天然保健品开发有限公司 | The hatching technique of embryo egg |
| CN110604267A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Method for preparing original-taste soft-yolk eggs by ultrasonic |
| JP7432958B1 (en) | 2022-09-06 | 2024-02-19 | イセデリカ株式会社 | Method for producing boiled eggs and flavored soft-boiled eggs |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5995935B2 (en) | 2016-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2681289C2 (en) | Functional protein derived from animal muscle tissue or mechanically deboned meat and method for making the same | |
| JP5995935B2 (en) | Eggs with shells | |
| JP5522768B2 (en) | Antibacterial composition for food | |
| CN104286954A (en) | Nutritional vinegar dried eggs and preparation process thereof | |
| KR20180067169A (en) | Method of producing half-boiled eggs | |
| JP2009502916A (en) | Methods and protein compositions for adjusting the protein to salt ratio in animal muscle protein compositions, reference to related applications | |
| RU2409190C1 (en) | Method for production of children preserves based on deep-sea fishes meat | |
| JP5364021B2 (en) | Egg salad manufacturing method | |
| JP6648599B2 (en) | Method of manufacturing processed egg food | |
| CN105942278A (en) | Processing method of secret-made marinated eggs | |
| IT201900011472A1 (en) | PROCESS FOR THE TREATMENT OF JELLYFISH INTENDED FOR HUMAN FOOD AND PRODUCTS / INGREDIENTS OBTAINED THROUGH THIS PROCESS | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| KR101586074B1 (en) | Crab Meat and Method for Manufacturing Crab Meat | |
| RU2601064C1 (en) | Method of production salted herring snack product for alimentation of children of preschool and school age | |
| RU2600617C1 (en) | Method for cooking fried potatoes with lard | |
| RU2557217C1 (en) | Method for preparation of thermally treated omelette ready for baking | |
| CN103120333A (en) | Sea snail meat food | |
| KR101312831B1 (en) | Processing method of squid legs | |
| Chellaram | Chemical composition, shelf-life studies and popularization on Pleuroploca trapezium meat pickle | |
| CN110946250A (en) | Method for making fried eggplant box | |
| CN108713703A (en) | A kind of fish freezes product formula and preparation method thereof | |
| KR20180119812A (en) | Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same | |
| JPH08228721A (en) | Volume production of heated egg like boiled egg | |
| RU2512334C2 (en) | Method for manufacture of vegetal-and-fish pastes and pates from bighead (versions) | |
| Sachdev et al. | Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160315 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160809 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160823 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5995935 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |