JP2851997B2 - How to make seasoned boiled eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoned boiled egg, and more particularly to a method for producing a seasoned boiled egg in which a seasoned boiled egg having excellent quality can be produced in a relatively short time.

[0002]

2. Description of the Related Art A conventional method for producing a seasoned boiled egg is as follows.

[0003] After a raw egg is put into a water tank, the water in the tank is heated to boil the egg, and the boiled egg is immersed in a saturated saline solution for 24 hours. During immersion, the salt will penetrate the egg white and yolk through the egg shell. Next, the salt around the eggs is dropped and then packed and shipped.

[0004] As described above, conventionally, eggs are immersed in a saturated saline solution overnight, so that there is a disadvantage that the degree of seasoning is not constant. That is, since a large amount of eggs are immersed in a tank of a saturated saline solution at one time, the seasoning condition may be varied above and below the eggs.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks, and an object of the present invention is to stabilize the seasoning degree even when seasoning a large amount of eggs at one time. In addition, it is an object of the present invention to provide a method for producing a seasoned boiled egg which has no problem such as decay by bacteria and has excellent quality. Another object of the present invention is to provide a method for producing a seasoned boiled egg in which a salted boiled egg having excellent quality can be produced in a relatively short time.

[0006]

The method of seasoned boiled egg manufacturing the present invention, there is provided a resolving means for] obtains boiled eggs and boiled raw egg process, the inside pressure tank pooled following saline at room temperature
Placing the boiled egg and pressurizing for 5 to 30 minutes to season the egg, boiling the seasoned egg again, and air-cooling the re-boiled egg using differential pressure blast cooling , Whereby the above object is achieved. The above-mentioned seasoning step is preferably performed at 15 ° C. or lower.

Hereinafter, the method for producing a seasoned boiled egg of the present invention will be described in detail.

[0008] A raw egg in which the storage temperature and the number of storage days of the raw egg are controlled is put into a water tank and preheated. The conditions in this preheating step can be, for example, 40 ° C. to 60 ° C. for 10 minutes to 30 minutes.

Next, the preheated eggs are put into a boil tank and boiled. The condition at the time of boiling may be any condition as long as the yolk and egg white of the egg coagulate, and may be, for example, 70 ° C. or more and about 10 to 20 minutes. It can be set appropriately according to the capacity of the tank, the number of eggs to be put into the tank, and the like.

[0010] The eggs boiled in this way are then subjected to a seasoning step.

In the seasoning step, the above-mentioned boiled egg is put into a pressurized tank in which a saline solution is stored, and is processed while being pressurized. The salt concentration of the saline solution in the pressurized tank is preferably in a saturated state, but can be arbitrarily set. The pressurization of the pressurized tank can be performed by water pressure or air pressure, and the pressurizing force is such that the salt efficiently enters the boiled egg and does not damage the boiled egg. The pressure can be, for example, 0.1 to 3 kgf / cm ² . More preferably, it is 0.5 to 3 kgf / cm ² . The temperature in the pressurized tank is preferably relatively low (below room temperature), particularly preferably 15 ° C. or less. The pressurization time can be arbitrarily set according to the salt concentration or the pressing force of the above-mentioned salt solution. However, according to the method of the present invention, since the salt penetrates into the boiled egg quickly, the boiled egg Can be seasoned. The pressurization time can be, for example, 5 minutes to 3 hours, and more preferably 10 minutes to 30 minutes.

[0012] Here, by seasoning by this pressurization, even when a large number of eggs are seasoned at once, the seasoning can be performed uniformly. In addition, by controlling the concentration or the permeation time of the salt, the degree of salt aji, which has conventionally been naturally left, can be adjusted.

When the pressing condition is below the above range, the seasoning becomes thin, and when it exceeds the above range, the seasoning becomes thick and the egg may be deformed or the quality may be poor.

In the seasoning step, seasoning components other than salt and various additives may be charged into the pressurized tank. Such flavoring components include, for example, fruit juice components, alcoholic beverages,
There are spices such as soy sauce, curry and the like, and additives include sodium glutamate and various preservatives.

Next, after the immersion in the saline solution, the eggs are subjected to the boil step again in order to suppress the invasion of bacteria into the eggs and to remove the salt around the shells of the eggs.

The reboil process is performed by placing eggs in a heated water tank. The temperature and time in the re-boil step may be any conditions as long as they can be sterilized.
The heating can be performed at 95 ° C. for about 3 to 20 minutes.

Next, the eggs are taken out of the tank and cooled. This cooling step can be performed by immersing the eggs in cold water or by blowing air on the eggs.
In the case of air cooling, the evaporation rate of water is increased by heating after the above-mentioned re-boil step, so that the cooling rate is increased.

That is, by using a differential pressure blast cooling for cooling the egg, the cooling rate is increased, so that the water accumulated between the egg white and the yolk does not occur as in the case of conventional water cooling. It is not soaked, and the quality is improved especially in the yolk area. In addition, when cooling water is not used, bacteria that enter the egg together with the water through the shell can be prevented, so that the shelf life and stability are improved.

The seasoned egg produced in this way is
It is possible to provide consumers with high quality seasoned boiled eggs by improving the shelf life and stabilizing the quality.

[0020]

In the method of producing seasoned eggs, the osmotic pressure of salt can be maximized by seasoning by applying pressure. Therefore, the immersion time in the saline solution can be greatly reduced. Moreover, even when a large number of eggs are seasoned at once, variation in seasoning can be reduced. After that, the eggs can be reboiled further to prevent the invasion of various germs, and the eggs can be cooled with cold air to prevent water pooling between the albumen and the yolk inside the egg and green discoloration. Since the eggs are not cooled by cold water before shipment, problems such as bacterial decay can be prevented.

[0021]

EXAMPLES The present invention will be described below in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 One hundred eggs were placed in a water tank and preheated at 50 ° C. for 10 minutes. Next, the preheated eggs were placed in a boil tank and heated at 90 ° C. for 10 minutes. The eggs boiled in this way were then seasoned in a pressurized tank containing a saturated saline solution at 15 ° C. The inside of the pressurized tank was pressurized to 2 kgf / cm ² by air pressure and treated for 30 minutes. Next, the eggs were taken out of the pressurized tank, placed in a heated water tank, and boiled at 90 ° C. for 10 minutes. Next, the eggs were taken out of the boil tank and air-cooled at room temperature for 30 minutes to obtain seasoned boiled eggs.

From the seasoned boiled eggs thus obtained, 50 eggs were arbitrarily selected, and 10 panelists selected 5 eggs.
When they were eaten one by one, there was no variation, and the evaluation was that all had good seasoning. No water pool or green was seen between the egg yolk and egg white of the seasoned boiled egg. Furthermore, after another 50 seasoned boiled eggs were stored at 25 ° C. for 10 days, the seasoning condition and the quality of the inside of the egg were examined in the same manner as above, and all were good.

Example 2 One hundred eggs were placed in a water tank and placed at 60 ° C. for 10 eggs.
Preheat for minutes. Next, the preheated eggs were placed in a boil tank and heated at 80 ° C. for 15 minutes. The eggs boiled in this way were then seasoned in a pressurized tank with a saturated saline solution at 10 ° C. The inside of the pressurized tank was pressurized to 2 kgf / cm ² by air pressure and treated for 20 minutes. Next, the eggs were removed from the pressurized tank, and the eggs were placed in a heated water tank and boiled at 95 ° C. for 3 minutes. Next, take out the eggs from the boil tank and place them at room temperature for 200 hours.
Air-cooled for a minute to obtain a seasoned boiled egg.

The seasoned boiled eggs thus obtained were evaluated for the salting condition and the quality of the inside of the eggs in the same manner as in Example 1 above, and all were good.

COMPARATIVE EXAMPLE 1 100 eggs which had been inspected were placed in a water tank and preheated at 50 ° C. for 10 minutes. Next, the preheated eggs were placed in a boil tank and heated at 80 ° C. for 15 minutes. The eggs boiled in this way were then pickled overnight (about 15 hours) in a tank containing a saturated saline solution at 25 ° C. and seasoned. Next, the eggs were removed from the tank, placed in a heated water tank, and boiled at 90 ° C. for 5 minutes. next,
The eggs were taken out of the boil tank and immersed in a 25 ° C. water tank for 1 hour to cool and obtain seasoned boiled eggs.

The seasoned boiled eggs thus obtained were evaluated for the salting condition and the quality inside the eggs in the same manner as in Example 1 above. As a result, the seasoning of the seasoned boiled eggs varied. Moreover, a pool of water was observed between the egg yolk and the egg white of the seasoned boiled egg.

[0028]

According to the present invention, since eggs are immersed in saline and pressurized, the osmotic pressure of salt can be maximized. Therefore, what was conventionally applied to a saturated saline solution overnight can be shortened to about 30 minutes, and even when a large number of eggs are produced at the same time, the eggs can be produced without variation in seasoning. In particular, in the cooling step, when air-cooled, the occurrence of egg yolk-like changes can be suppressed, the invasion of bacteria can be prevented, the shelf life can be improved, and the quality can be stabilized, and high quality seasoned eggs can be consumed. Can be supplied.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-57-29268 (JP, A) JP-A-48-40969 (JP, A) JP-A-63-79578 (JP, A) JP-A-56-29578 109572 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/31-1/322

Claims (2)

(57) [Claims] 1. A step of boiling a raw egg to obtain a boiled egg, by placing the boiled egg in a pressurized tank containing a saline solution at room temperature or lower and pressurizing for 5 minutes to 30 minutes. A method for producing a seasoned boiled egg, comprising: a step of seasoning an egg; a step of boiling the seasoned egg again; and a step of air-cooling the seasoned egg using differential pressure blast cooling. 2. The method for producing seasoned boiled eggs according to claim 1, wherein the seasoning step is performed at 15 ° C. or lower.