JP2612624B2 - Boiled eggs in a container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial application field> The present invention relates to a boiled egg packed in a can or a retort pouch filled with a liquid juice and a boiled egg, sealed, and heat-sterilized. Water is not collected at the border with the part and the texture of the egg white part is softened.

<Conventional technology> Boiled chicken and quail eggs have conventionally been commonly used at home. There is no problem if this boiled egg is consumed within a short time, but especially infused liquid seasoned with chemical seasoning, salt, etc. as in the case of boiled egg packed in a sealed container such as a can. Boiled eggs are filled in a container, sealed, and sterilized by heating.The egg whites are boiled by heating or by the salt added to the infusate, etc., and the acid added to prevent blackening of sulfides. There was a drawback that it became harder than those not subjected to post-heat sterilization.
And even if this defect is removed as much as possible, without using a seasoning solution or the like as an infusion liquid, simply heating and sterilizing using only fresh water can prevent the hardening of the egg white part, but the egg white part of the boiled egg and the yolk Water exudation was observed at the border with the part, and the exuded water caused another defect such that the yolk was sticky or the original yellow of the yolk was lost and became white.

As a method for solving such a drawback, boiled eggs packed in a container which is heat-sterilized after adding magnesium chloride or calcium chloride has been developed (Japanese Patent Publication No. 54-25102).

<Problems to be Solved by the Invention> However, when magnesium chloride or calcium chloride is added and sterilized by heating, water is prevented from oozing to the boundary between the egg white part and the yolk part, and the egg white part hardens somewhat. Although reduced, the texture of the egg white portion of such a product is harder than boiled eggs that have not been heat-treated or boiled eggs that have been chilled.

In view of such circumstances, an object of the present invention is to provide a boiled egg packed in a container having a soft texture similar to that of a boiled egg that has been chilled.

<Means for Solving the Problems> A boiled egg packed in a container of the present invention that achieves the above object is composed of one of sugar alcohol, sugar, ethyl alcohol, and polyphosphate.
Boiled eggs containing seeds or sap containing two or more kinds and boiled eggs are enclosed and sterilized, and boiled eggs containing one or more of sugar alcohols, saccharides, ethyl alcohol, and polyphosphates Wherein the boiled egg is enclosed and sterilized.

In the present invention, the container-packed boiled egg is a product in which only the boiled egg or the sap and the boiled egg are filled and sealed in a can or a retort pouch and heat-sterilized. , Sugars, ethyl alcohol, and polyphosphate to prevent water from oozing at the boundary between egg white and yolk during heat sterilization, The texture is kept as soft as the chilled egg white.

Here, the sugar alcohol refers to a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar, such as sorbitol, maltitol, and dextrin alcohol.

In addition, saccharides are represented by the general formula C _n H _2m O _m (n, m is an integer of 1 or more)
And a water-soluble carbohydrate, specifically a monosaccharide such as glucose, a disaccharide such as sucrose, a polysaccharide such as starch, and a hydrolyzate thereof.

Ethyl alcohol is represented by the formula of C ₂ H ₅ OH, and includes not only brewed products but also synthetic products as long as they are safe for edible use.

In addition, the polyphosphate refers to a water-soluble salt composed of polyphosphoric acid equal to or more than triphosphoric acid and a metal, specifically, sodium polyphosphate, potassium polyphosphate and the like.

It is desirable to use sugar alcohols and sugars with low sweetness in order to reduce the influence on the taste of the final product.

In the present invention, when one or more of sugar alcohols, sugars, ethyl alcohol, and polyphosphate are contained in the sap, the concentration is preferably 1 to 50% (referring to wt%, the same applies hereinafter), and 5 to 50%. 30% is particularly preferred.

On the other hand, in the present invention, a boiled egg containing one or more of sugar alcohol, ethyl alcohol, and polyphosphate is a sugar egg or the like that has been contained in advance before being enclosed and sterilized. Such a boiled egg can be obtained by immersing it in a pretreatment liquid containing one or more of sugar alcohol, ethyl alcohol and polyphosphate. In this case, the concentration of the sugar alcohol or the like in the pretreatment solution is not particularly limited, but is preferably 0.5 to 30%. By immersing the pretreated solution in such a pretreatment solution for about 5 hours to 7 days, a boiled egg exhibiting the effects of the present invention can be obtained. Can be easily obtained. The concentration of sugar alcohol etc. infiltrated into the egg white of such boiled eggs is 0.
Desirably, it is 1 to 20%.

Next, a method for producing boiled eggs packed in a container according to the present invention will be described.

One of the methods for producing boiled eggs packed in a container according to the present invention is to mix a boiled egg with a liquid juice containing one or more of sugar alcohols, saccharides, ethyl alcohol, and polyphosphates in a retort pouch or can. Fill and seal in a heat-resistant container. Here, the boiled egg is obtained by boiling a shell egg, such as a chicken egg, a quail egg, and a duck egg, by a conventional method and removing the shell. The sap is a solution obtained by dissolving one or more of the most suitable sugar alcohols, saccharides, ethyl alcohol, and polyphosphate in clear water, as described above. It may be a food to which ingredients such as a favorite seasoning, starch such as flour, vegetables and meat are added. The sap may be used in a general amount of about 30 parts by weight or more with respect to 100 parts by weight of the boiled egg. However, if it is too much, it is useless, so it is preferably 50 to 100 parts by weight.

Next, the container in which the boiled egg and the juice are sealed is heat-sterilized.
The conditions for this heat sterilization are not particularly limited, and general conditions may be used. In general, bacteria attached to boiled eggs are hard to kill, so it is desirable to sterilize by high temperature, for example, in a retort.
Heat sterilization may be performed at 0 to 130 ° C for 20 to 40 minutes. After heat sterilization, the mixture is cooled with cooling water and packed into boiled eggs.

In order to allow one or more of sugar alcohol, saccharide, ethyl alcohol and polyphosphate to penetrate into the white portion of the boiled egg and to exert its effect sufficiently, heat sterilization after filling the boiled egg and the liquid juice. It is desirable to leave it for about 5 to 36 hours.

Another method for producing boiled eggs packed in a container according to the present invention is to simply enclose boiled eggs containing one or more of sugar alcohol, saccharides, ethyl alcohol, and polyphosphate in a container, What is necessary is just to heat-sterilize on the same kind of conditions as the above-mentioned method. In this case, the boiled egg does not necessarily need to be enclosed in a container together with the sap, but if the sap is used, the seasoning such as salt, a chemical seasoning, etc.
Ingredients such as starch, such as flour, vegetables, and meat can be added and used. In this case, it is not necessary to add a sugar alcohol or the like to the sap, but of course, it may be added.

The thus-prepared boiled egg according to the present invention is as soft as the chilled egg white part.
By the way, when the gel strength of a boiled egg that has not been heat-sterilized is measured by the method used in Example 1 described later (it fluctuates depending on the freshness of the egg), it shows a value of about 150 to 240 g. Such boiled eggs also fall into this range. On the other hand, when the gel strength is measured by a similar method for a product heat-sterilized by an ordinary method, a value of 150 g or less or 300 g or more is shown.

<Test Example> Test Example 1 5 chicken eggs boiled and shelled by ordinary method
250 g), dextrin alcohol (DE.12), sugar alcohols of sorbitol and maltitol and three types of dextrins (DE.8, DE.11, DE.25), two types of oligosaccharides (sugar candy, corn syrup), A 200mm x 220mm retort pouch is filled with each of sugars (upper sucrose) and monosaccharides (glucose), 250g of a 10% solution of ethyl alcohol and sodium polyphosphate, and sealed. Is left chilled (5 ° C) for 24 hours, and then retorted at 121 ° C for 25 hours.
The mixture was sterilized by heating for 1 minute and then cooled to obtain test products 1 to 12 of boiled eggs packed in containers.

Further, for comparison, one using clear water as a sap (Comparative Product 1), one using a 5% aqueous solution of calcium chloride as a sap as shown in Japanese Patent Publication No. 54-25102 (Comparative Product 2), A product using a 10% aqueous sodium pyrophosphate solution (Comparative Product 3) and a product using a 10% aqueous EDTA solution (Comparative Product 4) were prepared.

After storing these samples at room temperature (25 ° C.) for 3 months, the samples were opened and the texture of the egg white portion of the boiled eggs was observed. Also,
At the same time, the gel strength of the egg white was measured with a rheometer.
The gel strength was a g number measured under the conditions of a plunger of 5 mmφ, a rising speed of 6 cm / min, and a full scale of 500 g. Table 1 shows the results.

In the table (the same applies to the following description), "texture is an evaluation of ten well-trained panelists, and is divided into the following stages. The gel strength corresponding to each stage is also shown below.

DE indicates the degree of hydrolysis of starch sugar, and is represented by the following formula.

As shown in Table 1, in Test Samples 1 to 12 in which sugar alcohol was added to the sap, the texture of the egg white part was as soft as the chilled-treated boiled egg, and water was between the egg white part and the yolk part. There was no accumulation. On the other hand, the product using Shimizu (Comparative Product 1) became unfavorably softer. In the case of using an aqueous solution of calcium chloride, sodium pyrophosphate, and EDTA (Comparative products 2 to 4), puddles were prevented, but the egg white portion became hard and the texture was not favorable.

Test Example 2 Next, dextrin alcohol (DE.12), which is easy to use in terms of flavor, was used, and its concentration was set to 0 as shown in Table 2.
Samples were prepared in the same manner as in Test Example 1 except that the content was changed to 5050%, and the texture and gel strength were tested. Table 2 shows the results.

As shown in Table 2, the effect of dextrin alcohol was recognized at a concentration of 1%, but it was found that it is preferable to use 5% or more. When it exceeds 50%, the egg white part becomes too hard, which is not preferable. However, when it is used at 40%, 50%, it tends to become slightly hard. Therefore, it is particularly preferable to use it at 30% or less.

Test Example 3 Table 3 shows the amount of sap used for 5 boiled eggs (about 250 g) using 10% dextrin alcohol (DE.12) sap, which had a particularly good texture in Test Example 2. The test was conducted in the same manner as in Test Example 1 except that various changes were made as shown in FIG. Table 3 shows the results.

As shown in Table 3, it was found that the amount of sap for a boiled egg (about 250 g) required at least about 50 g (20 g per 100 g of boiled egg).

Test Example 4 Dextrin alcohol (DE.12), which had a particularly good texture in Test Example 2, was used in an amount of 250 g per 250 g of a boiled egg with a 10% sap added, and only the heat sterilization conditions were changed as shown in Table 4. The other tests were performed in the same manner as in Test Example 1, and the results shown in Table 4 were obtained.

As shown in Table 4, it was recognized that the heat sterilization conditions for obtaining the boiled eggs packed in the container according to the present invention can be the usual conditions of 40 minutes at 113 ° C to 10 minutes at 130 ° C.

Test Example 5 Five boiled eggs of chicken boiled and shelled by a conventional method (each about
250g), 25% pretreatment solution consisting of 5% solution of various additives
0 g was added and left at 5 ° C. for 12 hours. Then, take out each boiled egg, put it in a commercially available oden soup, and retort at 120 ° C for 3 hours.
It was sterilized by heating for 0 minutes and then cooled to obtain test articles 13 to 22.

For comparison, instead of various pretreatment liquids, Shimizu (Comparative product 5), 5% aqueous calcium chloride solution (Comparative product 6), 10% sodium pyrophosphate aqueous solution (Comparative product 7) and 10% EDTA aqueous solution (Comparative product) 8) was similarly tested.

For these, the texture was observed and the gel strength was measured in the same manner as in Test Example 1. Table 5 shows the results.

As shown in Table 5, Test Examples 13 to 13 using saccharides, sugar alcohols, ethanol or polyphosphoric acid as pretreatment liquids
In No. 22, the texture of the egg white part was as soft as the chilled-treated boiled egg, and no puddle of water was observed between the egg white part and the yolk part. On the other hand, Comparative products 5 to 8 were not preferable as in Comparative products 1 to 4.

Test Example 6 Boiled eggs containing 0 to 20% by weight of sorbitol in an egg white part were prepared by appropriately immersing boiled eggs in a pretreatment solution containing sorbitol, and each boiled egg was soaked in a commercially available oden soup and sterilized by retort (121 C. for 25 minutes) and cooled. Observation of the texture of the egg white portion and measurement of the gel strength of each boiled egg yielded the results shown in Table 6.

From the results shown in Table 6, sorbitol was 0.1% in the egg white part.
%, The egg white part tended to be slightly hard due to salt content in the oden soup, but it was recognized that the egg white part was softer than the non-containing one.

<Examples> Example 1 Five boiled eggs of chicken boiled and shelled by a conventional method and 250 g of a seasoning liquid having the following composition were filled and sealed in a 200 mm x 220 mm retort pouch, and chilled (5 hours). ℃)
The mixture was sterilized by heating at 121 ° C. for 25 minutes in a retort, cooled, and boiled eggs packed in a container were obtained.

Seasoning liquid formulation Dextrin alcohol (DE.10) 25.00 g Food salt 0.25 g Citric acid (crystal) 0.01 g Shimizu 224.74 g Total 250.00 g Immediately after production, opened immediately and tasted. The texture was soft and no exudation of water was observed at the boundary between the egg white part and the yolk part.

For comparison, when a boiled egg produced in the same manner using fresh water instead of the seasoning liquid was tasted, the egg white portion contained a large amount of water and had a too soft texture.

Example 2 250 boiled quail eggs (180
0g) and 1700 g of the seasoning liquid having the composition shown below are filled in an empty can,
After immersion for 5 hours, the container was sealed, subjected to heat sterilization at 115 ° C. for 100 minutes, cooled, and boiled eggs were packed in a container.

Seasoning liquid formulation Sorbitol 250g Food salt 5g Shimizu 1445g Total 1700g After storing at normal temperature (25 ℃) for 3 months, opening and tasting, the egg white part has a soft texture similar to chilled boiled egg. No exudation of water was found at the border between the part and the yolk part.

For comparison, a boiled egg prepared in the same manner using fresh water instead of the seasoning liquid was tasted, and the egg white portion contained too much water and had a too soft texture.

Example 3 Five chicken eggs (about 250 g) boiled and shelled by a conventional method and 200 g of a seasoning solution having the composition shown below were filled in a 200 mm × 220 mm retort pouch, sealed and immediately heated at 121 ° C. with a retort. twenty five
The mixture was sterilized by heating for about 1 minute, cooled, and packed into boiled eggs.

After 2 months storage at liquid seasoning blend dextrin alcohol (DE.10) 80g Shimizu 120g Total 200g room temperature (25 ° C.), was tasted by opening, because of the high sugar alcohol concentration as compared with that of Example 1, The egg white had a slightly hard feeling, but had a favorable texture.

Example 4 250 boiled quail eggs (about 1
800 g) and 1500 g of a pretreatment liquid having the following composition were filled in an empty can and immersed for 5 hours. Thereafter, the boiled eggs were taken out, placed in a commercially available oden soup, sealed, subjected to heat sterilization at 115 ° C. for 100 minutes, and cooled.

Pretreatment liquid blended 75 g of ethanol 1425 g of fresh water 1500 g in total After production and opening and tasting, the egg white part had a soft texture.

For comparison, when the egg white part was produced using fresh water instead of the pretreatment liquid, the egg white part was firmly changed.

Example 5 Five boiled chicken eggs (about 250 g) boiled and shelled by a conventional method
And 250 g of a pretreatment liquid having the composition shown below were filled in a 165 mm × 250 mm polyethylene bag, and allowed to stand at 5 ° C. for 36 hours. Then, remove the boiled egg and 250 g of commercially available oden soup for 200 mm.
A retort pouch of × 220 mm was filled and sealed, and sterilized by heating in a retort at 121 ° C. for 30 minutes to obtain a sterilized boiled egg.

Pretreatment liquid blended sodium polyphosphate 2.5 g Fresh water 247.5 g Total 250.0 g After production and opening and tasting, the egg white portion had a soft and favorable texture.

<Effect of the Invention> As described above, the boiled eggs packed in a container according to the present invention are packed in a container with a liquid juice containing one or more of sugar alcohols, saccharides, ethyl alcohol, and polyphosphates, or Contains one or more of alcohol, sugars, ethyl alcohol, and polyphosphate, and is heat-sterilized, so that the texture of the egg white part is maintained as it is, and the soft food is the same as boiled egg that has been chilled. It has a feeling and does not exude water to the boundary between the egg white part and the yolk part.

Claims (2)

(57) [Claims] (1) a sugar alcohol, a saccharide, ethyl alcohol,
A boiled egg packed in a container, wherein a sap containing one or more kinds of polyphosphates and a boiled egg are enclosed and sterilized. 2. A sugar alcohol, saccharide, ethyl alcohol,
A boiled egg containing one or more polyphosphates, wherein the boiled egg is enclosed and sterilized, wherein the boiled egg is sealed and sterilized.