JP2021078455A - 卵焼成加工品の製造方法 - Google Patents
卵焼成加工品の製造方法 Download PDFInfo
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- JP2021078455A JP2021078455A JP2019210479A JP2019210479A JP2021078455A JP 2021078455 A JP2021078455 A JP 2021078455A JP 2019210479 A JP2019210479 A JP 2019210479A JP 2019210479 A JP2019210479 A JP 2019210479A JP 2021078455 A JP2021078455 A JP 2021078455A
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- Prior art keywords
- egg
- product
- processed
- baked
- baking
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- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 239000005022 packaging material Substances 0.000 claims abstract description 37
- 238000005520 cutting process Methods 0.000 claims abstract description 31
- 238000004806 packaging method and process Methods 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000010304 firing Methods 0.000 claims description 41
- 235000014347 soups Nutrition 0.000 claims description 41
- 239000011261 inert gas Substances 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 abstract description 183
- 239000007788 liquid Substances 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000006866 deterioration Effects 0.000 abstract description 5
- 230000007423 decrease Effects 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 1
- 238000006467 substitution reaction Methods 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 description 22
- 230000015271 coagulation Effects 0.000 description 22
- 238000000926 separation method Methods 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000011259 mixed solution Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 239000002562 thickening agent Substances 0.000 description 5
- 230000032258 transport Effects 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000003856 thermoforming Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
離水率[wt%]=(分離液の重量)/(焼成直後の試料の重量)×100
記号△:「水分量が多く、成形が困難。卵焼成品としては好ましくない。」
記号○:「だしが滲み出て見た目の手作り感が感じられる。程良い食感と卵の風味もあり好ましい。」
記号◎:「だしが滲み出て見た目の手作り感が感じられる。柔らかい食感で非常に好ましい。」
記号▽:「だしが滲み出ていない。卵の風味はあるがだしは感じられない。」
1a 上面、
1b 底面、
2 卵加工品、
2a 卵凝固片、
2b だし液、
10 包材、
11 容器部、
11a 収容部、
11b 鍔部、
11c 保持部、
11d テーパ部、
12 蓋部、
20 断裁装置、
21 搬送装置、
21a 第1ベルトコンベア、
21b 第2ベルトコンベア、
22 切断装置、
22a 刃、
22b 駆動装置22b。
Claims (2)
- だし液と所定の比率で混合した卵を焼成してなる卵加工品を包材内に密閉した卵焼成加工品の製造方法であって、
前記卵を加熱して前記卵加工品の元となる焼成ブロックを焼成する焼成工程と、
前記焼成工程の後に、前記焼成ブロックの粗熱を取ることなく、前記焼成ブロックを断裁して1つまたは複数の前記卵加工品を切り出す断裁工程と、
前記卵加工品の温度が下がらないように続けて、1つまたは複数の前記卵加工品と不活性ガスを前記包材内に密閉収容する包装工程と、
前記ガス置換包装工程の後に、前記卵加工品の中心温度が40℃を下回る前に、前記包材を加熱して、前記卵加工品の中心温度が60℃以上となる状態を3.5分以上維持する殺菌工程と、
を含むことを特徴とする卵焼成加工品の製造方法。 - 前記所定の比率は、卵の重量比が50%以上75%以下である
ことを特徴とする請求項1に記載の卵焼成加工品の製造方法。
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JP2019210479A JP6906589B2 (ja) | 2019-11-21 | 2019-11-21 | 卵焼成加工品の製造方法 |
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JP2019210479A JP6906589B2 (ja) | 2019-11-21 | 2019-11-21 | 卵焼成加工品の製造方法 |
Publications (2)
Publication Number | Publication Date |
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JP2021078455A true JP2021078455A (ja) | 2021-05-27 |
JP6906589B2 JP6906589B2 (ja) | 2021-07-21 |
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