JP4662487B2 - Egg processed food - Google Patents

Description

The present invention relates to egg processed foods such as egg salad and tartar sauce that have excellent egg flavor even after storage.

Egg salad and tartar sauce with boiled egg slices and mayonnaise are very popular dishes that combine the egg flavor derived from boiled eggs with the sourness of mayonnaise. When making these at home, first boiled raw eggs with shells, then peel off the shells to make eggs with a cocoon, and then cut the eggs with a knife and mix with mayonnaise. Egg salads and tartar sauce made in this way are eaten immediately after being cooked and are delicious with egg flavor.

On the other hand, egg salads and tartar sauce, which are mass-produced in the food industry at sugar beet factories, etc. are rarely eaten immediately after production because they are sold as side dishes at convenience stores and supermarkets. It takes at least half a day, sometimes a week or more, and even a month or more to be eaten. Therefore, there was a problem that the egg flavor disappeared when eating.

Regarding the technology for obtaining an egg salad with excellent egg flavor even after storage, for example, in JP 2001-333742 (Patent Document 1), egg yolk oil is used as a raw material for egg salad, and the pH of the egg salad is within a specific range. Techniques to do this have been proposed. However, this technique adds egg yolk oil and the like, and has some problems in terms of raw material costs.

JP 2001-333742 A

Accordingly, an object of the present invention is to provide egg processed foods such as egg salad and tartar sauce that have excellent egg flavor even after storage.

The inventors of the present invention conducted intensive research to achieve the above-mentioned object, and as a result, the boiled egg slices obtained under a heating condition stronger than the conventional general heating conditions have a strong hydrogen sulfide odor and a unique strong flavor. In addition, although this egg-broken product has a so-called sulfide blackening at the interface between the yolk and egg white, the color is not suitable as a raw material for egg salad, tartar sauce, etc. Surprisingly, it was found that the sulfide blackening tended to disappear gradually when mixed with a seasoning.

From these results, the present inventors were excellent even after storage if the boiled egg paste obtained under a heating condition stronger than the general heating conditions described above was used as a raw material for egg salad or tartar sauce. We inferred that egg processed foods such as egg salad and tartar sauce with egg flavor could be obtained, and further research was conducted. And at least two kinds of heating conditions are mixed with egg cuts and acidic oil-in-water emulsified seasoning, and one of the egg cuts is boiled and the amount of hydrogen sulfide contained in the egg cuts is specified with the boil Surprisingly, we found that processed egg foods such as egg salad and tartar sauce have excellent egg flavor even after storage, and finally completed the present invention. It came to do.

That is, the present invention
(1) An egg-processed food in which at least two kinds of boiled egg-boiled foods and acidic oil-in-water emulsion seasonings are mixed, and one of the boiled egg-cut foods is 20% w / Apply the whiteness Z _{0 of the} lead acetate paper, which was soaked in a filter paper having a diameter of 55 mm and dried with 0.07 g of lead acetate aqueous solution, and the lead acetate paper was affixed to the inside of the lid of a glass bottle with a capacity of 100 mL. the egg white portion 20g of egg cutting off was filled sealed, the formula amount of hydrogen sulfide from whiteness Z ₁ Metropolitan of lead acetate paper after storage for 3 minutes = Z ₀ -Z ₁
Processed egg food that is an egg-boiled product having a hydrogen sulfide amount calculated by
(2) The egg processed food according to (1), wherein 1 to 50% of the boiled egg cut product having a hydrogen sulfide content of 40 or more is blended with respect to the whole boiled egg cut product,
(3) The egg processed food according to (1) or (2), wherein the other of the boiled egg cut pieces is a boiled egg cut piece having an amount of hydrogen sulfide of 35 or less,
(4) The processed egg food according to any one of (1) to (3), wherein the product has a pH of less than 7.
(5) The processed egg food according to any one of (1) to (4), wherein the pH of the product is 4 or more,
(6) Containerized egg processed food in which the egg processed food according to any one of (1) to (5) is packed in a container,
It is.

ADVANTAGE OF THE INVENTION According to this invention, egg processed foods, such as an egg salad and a tartar sauce which have the outstanding egg flavor after a preservation | save, can be provided. Therefore, it is possible to expand further demand for commercial egg salads and tartar sauces that are sold as side dishes at convenience stores and supermarkets.

Hereinafter, the egg processed food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The egg processed food of the present invention is a food in which a boiled egg slice and an acidic oil-in-water emulsified seasoning are mixed. Such egg processed foods are not particularly limited, and specific examples include egg salad, also called egg spread, egg filling, etc., depending on the intended use, or tartar sauce containing pickles and the like. It is done. Further, as the egg processed food of the present invention, in addition to boiled egg slices and acidic oil-in-water emulsified seasonings, as long as the effects of the present invention are not impaired, processed meat storage products such as ham, cucumbers, onions, You may mix ingredients, such as vegetables, such as carrots.

In the egg processed food of the present invention, at least two kinds of heat-treated egg boiled products are mixed with an acidic oil-in-water emulsified seasoning, and one of the boiled egg cut products has a hydrogen sulfide content of 40. As described above, it is preferably characterized by being an egg-cut product with 42 or more straws.

Here, the amount of hydrogen sulfide is a value measured as follows using a phenomenon in which lead acetate paper reacts with hydrogen sulfide to produce lead sulfide and changes its color to black. That is, first, a filter paper having a diameter of 55 mm is immersed in a 20% w / v concentration lead acetate aqueous solution so as to soak in 0.07 g, and then dried to obtain a lead acetate paper. Next, a 100 mL capacity glass bottle with a lid that can be sealed is prepared, and the lead acetate paper is affixed to the inner surface of the lid to form a hydrogen sulfide measurement container. Three containers for measuring hydrogen sulfide are prepared. Subsequently, the egg white portion of the egg yolk sliced product was boiled and filled in the container in an amount of 20 g, sealed, left in a room at 20 ° C. for 3 minutes, the lid was opened, and the whiteness of the lead acetate paper (Z value of XYZ color system) ) Using a colorimetric difference meter (Nippon Denshoku Industries Co., Ltd., Color Meter ZE2000, using a 30 mm diameter light projecting pipe, light source D65 / 10). Three times the same measurement, and the average value and the Z ₁ value. The measurement of the same whiteness, performs also the previous ones sealing the lead acetate paper container for hydrogen sulfide measurement, the average of the three and Z ₀ value. The amount of hydrogen sulfide of the present invention is calculated from the following formula: hydrogen sulfide amount = Z ₀ −Z ₁ from the Z ₀ value and the Z ₁ value.
The value calculated by

As the amount of hydrogen sulfide increases, the lead acetate paper produces more lead sulfide and becomes blacker, and the measured value of whiteness decreases. Therefore, the value of the amount of hydrogen sulfide calculated by the above formula represents that the larger the amount of hydrogen sulfide, that is, the greater the amount of hydrogen sulfide contained in the boiled egg-cut material, the larger the value.

The boiled egg slices having an amount of hydrogen sulfide of 40 or more used in the present invention contain a large amount of hydrogen sulfide to the extent that so-called sulfide blackening occurs at the interface between the yolk and egg white portions, as shown in the test examples described later. . Blackening sulfide is a phenomenon in which the interface between egg yolk and egg white turns black or dark green, and hydrogen sulfide generated from egg white reacts with iron derived from egg yolk to produce ferrous sulfide and the like. It is supposed to be caused by this. In the present invention, egg-cut foods such as egg salad and tartar sauce that have excellent egg flavor even after storage are obtained by using egg cuts that are rich in hydrogen sulfide as part of the raw material. be able to. In addition, the boiled egg slices with a value of the amount of hydrogen sulfide that is too large tend to be unfavorable because the color tone is severely deteriorated due to sulfide blackening due to excessive heating or the texture of the egg white portion is hard. The amount of hydrogen sulfide in the boiled egg cake of the present invention is preferably 100 or less, more preferably 70 or less.

Usually, boiled eggs that have undergone sulfide blackening have a poor color, so when producing eggs with boil, they are manufactured with great care so as not to cause sulfide blackening due to excessive heat treatment. On the other hand, in the present invention, boiled egg paste that has been heat-treated excessively to such a degree of sulfide blackening is used as a part of the raw material, but this is mixed with an acidic oil-in-water emulsified seasoning. By using it, egg salad, tartar sauce, and the like can be produced that eliminate the blackening of sulfide and have no problem in appearance. The disappearance of sulfide blackening is caused by the fact that acidic oil-in-water emulsified seasonings are soaked in boiled egg cuts to lower the pH. This is thought to be due to change.

By the way, rather than using egg cuts that have been heat-treated excessively, as shown in the test examples described below, for example, egg flavor that is excellent even after heat treatment after storage of egg salad Egg salad with no can be obtained. This is presumably because egg white, which has been mixed with an acidic oil-in-water emulsified seasoning and has a reduced pH, is unlikely to generate hydrogen sulfide even when heated. On the other hand, the present invention uses egg cuts with a lot of hydrogen sulfide mixed with an acidic oil-in-water emulsified seasoning, and egg processing such as egg salad having excellent egg flavor even after storage You can get food. In other words, the egg slices of the present invention brought hydrogen sulfide into the processed egg food, and the hydrogen sulfide was mixed with the acidic oil-in-water emulsified seasoning to be trapped in the processed egg food. It is speculated that it has an excellent egg flavor even after storage.

As described above, the egg processed food of the present invention is a mixture of an egg cake and an acidic oil-in-water emulsified seasoning that is different in at least two types of heating conditions. The egg-cut product is a boiled egg cake having a hydrogen sulfide content of 40 or more, preferably 42 or more. The other of the boiled egg-cut products may be a commonly used boiled egg-cut product. Specifically, the other of the boiled egg cut products is preferably a boiled egg cut product having a hydrogen sulfide content of 35 or less because an egg processed food with a softer texture can be easily obtained. The boiled egg-cut product having a hydrogen sulfide content of 35 or less may be in a semi-ripe state in addition to the egg yolk portion completely solidified.

In the present invention, an egg-cut product is used in the above-specified range of hydrogen sulfide. In order to obtain an egg-cut product using such a hydrogen sulfide content, the heating conditions of the egg-cut product may be adjusted. Egg white has the property that the stronger the heating conditions, that is, the higher the heating temperature and the longer the heating time, the more hydrogen sulfide is generated. Therefore, in the present invention, by changing the heating conditions, the value of the amount of hydrogen sulfide of the boiled egg-cut product can be adjusted to be within the specific range. At this time, even if the heating temperature is too low, the egg is difficult to heat and coagulate, and if it is too high, the egg tends to become hard due to heat. Therefore, the heating temperature is preferably 70 to 120 ° C, more preferably 80 to 100 ° C. It is preferable to adjust by increasing or decreasing the time. The heating time varies depending on the egg weight and freshness of the shelled raw egg to be used, the type of heating medium of the heat treatment apparatus, etc., but for example, heating in a boil tank using shelled raw eggs classified into MS size according to the egg weight In the case of processing, in order to make the amount of hydrogen sulfide in the egg-boiled product 40 or more, it may be set at 95 ° C. for about 20 minutes or more. Moreover, what is necessary is just to set it as about 15 minutes or less at 95 degreeC in order to make the amount of hydrogen sulfide of egg-boiled material into 35 or less.

Regarding the blending amount of the above-described boiled egg-cut product in the present invention, the boiled egg-cut product having a hydrogen sulfide content of 40 or more tends to have a hard texture in the egg white portion because it is excessively heated. Therefore, when there are many compounding quantities, the texture of the whole egg processed food may become a bad taste. On the other hand, it is difficult to obtain the effect of the present invention in which an egg processed food having an excellent egg flavor even after storage is obtained even when the amount of hydrogen sulfide is 40 or more and the amount of blended egg cuts is too small. Therefore, the blended amount of the above-described boiled egg cut product having a hydrogen sulfide amount of 40 or more is preferably 1 to 50%, more preferably 5 to 40%, based on the whole boiled egg cut product.

As described above, in the present invention, an egg cut product is used which is obtained by cutting the egg with the boil. In this way, the egg boiled egg and the oil-in-water emulsified emulsion are mixed with the acidic oil-in-water emulsified seasoning even if the egg-cut material is boiled and blackened by using the boiled egg. The contact area with the seasoning can be increased, and the blackening of sulfide can be made easier to disappear. On the other hand, even if the size of the boiled egg cut is too small, it is difficult to feel the texture of the boiled egg cut. Therefore, the size of the egg cut product of the present invention is preferably 0.1 to 10 cm ³ , more preferably 0.1 to ⁵ cm ³ .

The acidic oil-in-water emulsion seasoning used in the processed egg food of the present invention is a semi-solid or liquid emulsion seasoning having a pH of 3 to 5, generally referred to as acidic oil-in-water emulsion seasoning. Specific examples of such acidic oil-in-water emulsified seasonings include semi-solid dressings such as mayonnaise and salad cream, and emulsified liquid dressings such as Southern dressing and French dressing. .

The blended amount of the boiled egg sliced product and the acidic oil-in-water emulsified seasoning in the processed egg food of the present invention may be appropriately adjusted depending on the type of processed egg food such as egg salad or tartar sauce, but the flavor of the boiled egg 10 to 80 parts of boiled egg-boiled food when the total blending amount of boiled egg-boiled food and acidic oil-in-water emulsified seasoning is 100 parts. The acidic oil-in-water emulsified seasoning is preferably 20 to 90 parts.

Furthermore, the egg processed food of the present invention preferably has a pH in a specific range. Specifically, in the egg processed food of the present invention, the pH of the product is preferably less than 7, more preferably 6.8 or less, and still more preferably 6.5 or less. Boiled egg slices obtained under heating conditions such that the amount of hydrogen sulfide described above is 40 or more are those in which sulfide blackening has occurred. And the acidic oil-in-water emulsified seasoning can be made easier to eliminate the blackening of sulfide. On the other hand, if the pH of the product is too low, the egg white portion of the egg-cut product may be acid-denatured to give a hard texture with a poor texture. Accordingly, the processed egg food of the present invention has a pH of preferably 4 or higher, more preferably 5 or higher, and still more preferably 6 or higher.

In order to adjust the pH of the processed egg food of the present invention, the blending ratio of the boiled egg slice and the acidic oil-in-water emulsified seasoning is adjusted, or an acid material such as an organic acid is added. Can do. Examples of the organic acid include citric acid, acetic acid, malic acid, gluconic acid, lactic acid, ascorbic acid, and mixtures thereof. In addition, you may add these organic acids to a product by adding vinegar etc. containing these organic acids. In order to adjust the pH of the processed egg food of the present invention, specifically, in the case of an egg salad with a relatively small amount of acidic oil-in-water emulsified seasoning for boiled egg cuts, Since the pH is neutral, an acid material such as an organic acid may be added to adjust the pH of the product within the above range. On the other hand, tartar sauce with a relatively large amount of acidic oil-in-water emulsified seasoning for boiled egg cuts tends to lower the pH of the product. Therefore, in such a tartar sauce, the acidic oil-in-water emulsified seasoning is reduced as much as possible to the boiled egg-cut product, or the acidic oil-in-water emulsified seasoning with a low pH of about 5 such as vinegar. It may be adjusted by using a fee.

In the processed egg food of the present invention, in addition to the above-mentioned ingredients, as long as the effects of the present invention are not impaired, various seasonings such as sodium glutamate, salt, sugar, extracts of animals and plants, and the like, mustard Spices such as powder and pepper, sugars such as oligosaccharides and starch syrup, preservatives such as sodium acetate, glycine, polylysine, egg white lysozyme, and protamine can be appropriately blended.

The manufacturing method of the egg processed food of this invention is not specifically limited, What is necessary is just to mix and manufacture the raw material mentioned above by a conventional method. Specifically, for example, it can be produced as follows. That is, first, a shelled raw egg such as a chicken egg sorted by egg weight is prepared, and heat-treated by a boil tank or a steamer to be solidified. Here, in the present invention, at least two kinds of heating conditions are used for egg cuts, and thus the shelled raw eggs are divided into at least two kinds of groups, and these are subjected to heat treatment under different heating conditions. Solidify. In addition, one of the heating conditions at this time is such that the amount of hydrogen sulfide in the boiled egg cut product is 40 or more, preferably 42 or more when mixing the boiled egg cut product and the acidic oil-in-water emulsified seasoning described below. Heating conditions. Further, the other heating condition is such that the amount of hydrogen sulfide of the boiled egg cut product is preferably 35 or less when the boiled egg cut product and the acidic oil-in-water emulsified seasoning described below are mixed. At least two kinds of heating conditions can be obtained by cooling the shell eggs that have been heated and solidified under at least two different heating conditions as described above, and then shelling them using a cutting machine such as a dicer. Manufacture egg cuts with different straws.

In addition to at least two types of boiled egg slices obtained under the above heating conditions, acidic oil-in-water emulsified seasonings as other ingredients, and if necessary, fresh water, seasonings, spices , Preservatives, other food ingredients and ingredients, etc., which are put into a mixer such as a Hobart mixer or a double pot with a stirrer, etc., and stirred and mixed in a conventional manner to process the egg processed food of the present invention Can be manufactured.

In addition, the above-described boiled egg slices having an amount of hydrogen sulfide of 40 or more, preferably 42 or more contain a large amount of hydrogen sulfide, and blackening of sulfide occurs at the interface between the yolk and egg white portions, but the acidic oil-in-water emulsified seasoning When mixed with the material, the disappearance of sulfide blackening starts gradually immediately after mixing. Depending on the degree of sulfide blackening of the boiled egg cake used and the amount of acidic oil-in-water emulsified seasoning, etc., the mixture is preferably left for 1 hour, more preferably 3 hours, and even more preferably 6 hours after mixing. By this, the sulfide blackening can be eliminated to the extent that there is no problem as a product.

The egg processed food of the present invention produced as described above is filled in a polyethylene pouch or the like, if necessary, and preferably sealed by heat sealing and packed in a chilled temperature (0 to 15 ° C.). Or it can be set as the container stuffed product distribute | circulated at normal temperature (15-30 degreeC). Such a packaged egg processed food has an excellent egg flavor that does not easily lose the egg flavor even if the storage period after production is half a day or more, one week or more, and even one month or more. Become.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In the following Examples and Comparative Examples, the pH value is a value measured using a pH meter (MP225, manufactured by METTLER TOLEDO) at a product temperature of 20 ° C. At this time, the pH of the processed egg food is as follows: 10 g of the processed egg food is taken into a stomacher bag, diluted 10 times by mass with fresh water, and processed by oregano for 60 seconds at a normal speed using a stomacher (400-T). The value obtained by measuring the treated product as a sample.

[Test Example 1]
In order to investigate the influence of the heating conditions of the boiled egg-cut product on the amount of hydrogen sulfide contained in the boiled egg-cut product, the following test was performed. That is, first, 100 raw eggs (chicken eggs, MS size) with shells were heated in a boiling bath at 95 ° C. for 15 minutes, 20 minutes and 30 minutes, respectively, and then immersed in a cooling water bath at 10 ° C. The shells were peeled and eggs were obtained with three types of straws with different heating conditions. The obtained eggs were cut into dice pieces each having a side of 1 cm with a dicer, thereby obtaining 5 kg of egg cut pieces with different heating conditions having a volume of 0.5 to 1 cm ³ . The amount of hydrogen sulfide in the eggs cut with these straws was measured by the following method. In addition, the degree of blackening of the egg cuts of these eggs was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Method for measuring the amount of hydrogen sulfide>
First, a filter paper having a diameter of 55 mm was immersed in a 20% w / v concentration lead acetate aqueous solution so that 0.07 g was impregnated and then dried to obtain a lead acetate paper. Next, a glass bottle with a capacity of 100 mL that can be sealed with a twist cap (made of metal) was prepared, and the lead acetate paper was affixed to the inner surface of the twist cap to obtain a hydrogen sulfide measurement container. Three containers for measuring hydrogen sulfide were prepared. Subsequently, the egg white portion of the egg slices was boiled at 20 ° C. in a container at a temperature of 20 ° C., sealed in a container, left in a room at 20 ° C. for 3 minutes, then the twist cap was opened, and the whiteness of the lead acetate paper (XYZ The Z value of the color system was measured using a colorimeter (Nippon Denshoku Industries Co., Ltd., Color Meter ZE2000, a 30 mm diameter light projecting pipe, light source D65 / 10). Three times the same measurement, and the average value was used as the Z ₁ value. The measurement of the same whiteness, performs also the previous ones sealing the lead acetate paper container for hydrogen sulfide measurements were the average of the three and Z ₀ value. From the Z ₀ value and the Z ₁ value obtained as described above, the hydrogen sulfide amount is expressed by the following formula: hydrogen sulfide amount = Z ₀ −Z ₁
Calculated by

<Evaluation criteria for sulfide blackening>
0: None 1: Sulfur blackening is partially observed at the interface between the egg white portion and the yolk portion.
2: Sulfide blackening is seen on the whole interface between the egg white and yolk.

From Table 1, it can be confirmed that as the heating conditions become stronger, the sulfide blackening of the egg-boiled product becomes stronger. Here, blackening of sulfide is a phenomenon caused by hydrogen sulfide, and it is considered that the stronger the heating conditions, the more hydrogen sulfide contained in the boiled egg-cut material. Further, as the heating conditions become stronger, the value of the amount of hydrogen sulfide of the present invention measured using the lead acetate paper also increases. Therefore, it can be understood that the value of the amount of hydrogen sulfide of the present invention measured using the lead acetate paper is effective in measuring the amount of hydrogen sulfide contained in the boiled egg-cut material. Furthermore, from Table 1, it can be confirmed that the value of the amount of hydrogen sulfide of the present invention increases as the heating condition becomes stronger. From this, the value of the amount of hydrogen sulfide of the present invention shows the strength of the heating condition. It can be understood that it can be adjusted by changing.

[Example 1] Using two kinds of boiled egg-boiled food obtained in Egg Salad Test Example 1, that is, a boiled egg-boiled food with a hydrogen sulfide amount of 34 and a hydrogen sulfide amount of 42-boiled egg-boiled material Based on the following formulation, an egg salad was produced as described below.

Egg cut with cocoon with hydrogen sulfide content of 640
Egg cuts with 42 hydrogen sulfide
Mayonnaise * 1 200
Vinegar * 2 20
Salt 5
―――――――――――――――――――――――
Total 1025g
* 1: Standardly prepared from 70% vegetable oil, 15% liquid egg yolk, 12% vinegar, seasoning, 3% spice, pH 4.0
* 2: Vinegar (cereal vinegar), acetic acid equivalent acidity 4.2%

Mayonnaise, vinegar and salt are put into a can-to-mixer (Kanto Blender Kogyo Co., Ltd., 60 L capacity), then egg slaughtered with an amount of hydrogen sulfide of 42 and egg smashed with an amount of hydrogen sulfide of 34 After that, the mixture was mixed for 5 minutes, and the egg cuts were boiled in the mayonnaise to obtain an egg salad. Subsequently, the obtained egg salad was filled and sealed in a polyethylene pouch to obtain a container-filled egg salad. The egg salad obtained had a pH of 6. Moreover, the obtained egg salad had a favorable appearance since the blackening of the sulfide disappeared after 1 hour had passed after the boiled egg sliced product and mayonnaise were mixed.

[Example 2] In the same manner as in Example 1 except that egg salad was used instead of the boiled egg cake with an amount of hydrogen sulfide of 58 in the egg salad example 1 A stuffed egg salad was obtained. The egg salad obtained had a pH of 6. Moreover, the obtained egg salad had a favorable appearance since the blackening of the sulfide disappeared after 1 hour had passed after the boiled egg sliced product and mayonnaise were mixed.

[Comparative Example 1] Same as Example 1, except that egg salad in Example 1 was not blended with boiled eggs having a hydrogen sulfide content of 42, but only 800 g of egg boiled products having a hydrogen sulfide content of 34 was blended. In this way, a container-filled egg salad was obtained.

[Comparative Example 2] Egg Salad A container-filled egg salad was obtained in the same manner as Comparative Example 1. Subsequently, this container-filled egg salad was heat-treated in a boiled bath at 80 ° C. for 30 minutes. The product temperature of the egg salad after the heat treatment was 80 ° C. Subsequently, the heat-treated pouched egg salad was dipped in a 5 ° C. cooling water bath and cooled for 30 minutes to adjust the egg salad temperature to 5 ° C.

[Test Example 2]
The container-filled egg salads obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were stored in a refrigerator at 5 ° C. for 10 days, then opened and eaten, and the flavor was evaluated. The evaluation of the flavor is the average of the scores evaluated by the 20 panelists sensuously according to the following evaluation criteria. In Table 2, “S” indicates that the average score is 3 or more, and 2 or more average values. Is “A”, those having an average value of 1 or more are indicated as “B”, and those having an average value of less than 1 are indicated as “C”. The results are shown in Table 2.

<Evaluation criteria>
0 point: Egg flavor is very weak or not felt.
1 point: Egg flavor is felt but weak.
2 points: Egg flavor is felt.
3 points: Strong egg flavor.
4 points: The egg flavor is very strong.

From Table 2, at least two kinds of boiled eggs with different heating conditions are mixed with an acidic oil-in-water emulsified seasoning, and one of the boiled eggs with a hydrogen sulfide content of 40 or more It can be understood that the egg salads of Examples 1 and 2 which are cut pieces have a very excellent egg flavor even after storage. On the other hand, the egg salad of the comparative example 1 which used only the egg cut thing with the amount of hydrogen sulfide of 34, and also the egg salad of the comparative example 2 which heat-processed the egg salad of this comparative example 1 has an egg flavor. Weak and not preferred. In addition, although not shown here, the egg salad made in the same manner using only the egg-cut material with a hydrogen sulfide amount of 42 was hard in the egg white part, and the egg salad as a whole was unsatisfactory. .

[Example 3] Using two kinds of boiled egg hulls obtained in Tartar Sauce Test Example 1, that is, boiled egg hulls with a hydrogen sulfide amount of 34 and hulls with an amount of hydrogen sulfide of 42 are used. Based on the following formulation, tartar sauce was produced as described below.

Egg cut with 50% hydrogen sulfide
Egg cut with 100% hydrogen sulfide
Pickle (cut to 5mm square) 50
Onion (cut to 5 mm square) 100
Mayonnaise (same as Example 1) 700
――――――――――――――――――――――
Total 1000g

Mayonnaise was put into a can-to-mixer (same as in Example 1), then egg boiled material was boiled with a hydrogen sulfide amount of 42 and egg boiled material was boiled with a hydrogen sulfide amount of 34, and pickles and onions were further added. Thereafter, the mixture was treated for 5 minutes and boiled eggs, pickles and onions were dispersed almost uniformly in mayonnaise to obtain a tartar sauce. Subsequently, 1 kg of the tartar sauce obtained was filled and sealed in a polyethylene pouch to obtain a container-packed tartar sauce. The obtained tartar sauce had a pH of 4.1. Moreover, the obtained tartar sauce had a favorable appearance with the disappearance of sulfide blackening at the time when 1 hour had passed after the mixing treatment of boiled egg cake and mayonnaise.

[Comparative Example 3] Tartar sauce In Example 3, a container-packed tartar sauce was obtained in the same manner as in Example 3 except that 150g of boiled egg-cut material was blended as boiled egg-cut material. .

[Test Example 3]
The container-packed tartar sauce obtained in Example 3 and Comparative Example 3 was stored for one month at room temperature (20 ° C.) and then sampled. As a result, at least two kinds of heating conditions are mixed with egg cuts and acidic oil-in-water emulsified seasonings, and one of the egg cuts is boiled with an amount of hydrogen sulfide of 40 or more. It can be understood that the tartar sauce of Example 3, which is a product, has a very excellent egg flavor even after storage. On the other hand, the tartar sauce of Comparative Example 3 using only the egg-cut material with a hydrogen sulfide amount of 34 was not preferable because the egg flavor was weak.

Claims (5)

An egg processed food in which at least two types of heating conditions are mixed with an egg cut and an acid oil-in-water emulsified seasoning,
At least one kind of the cut egg cake is a white degree Z0 of lead acetate paper obtained by soaking 0.07 g of a 20% w / v aqueous lead acetate solution in a filter paper having a diameter of 55 mm and drying the lead acetate paper. Attached to the lid inner surface of a glass bottle with a 100 mL capacity lid, boiled and sealed with 20 g of egg white of egg whites, and stored for 3 minutes. From the whiteness Z1 of lead acetate paper, the following formula hydrogen sulfide amount = Z0−Z1
Boiled egg cutting off product der the amount of hydrogen sulfide is 40 to 100 calculated by is,
Wherein at least one of the boiled egg cutting off material is processed egg foods amount of hydrogen sulfide and wherein the boiled egg cutting off thereof der Rukoto 35 below. Eggs processed foods of Claim 1 wherein said amount of hydrogen sulfide is a boiled egg cutting off of 40 to 100, for 1% to 50% blended with respect to the total boiled egg cutting off thereof. The egg processed food according to claim 1 or 2, wherein the pH of the product is less than 7. The processed egg food according to any one of claims 1 to 3 , wherein the pH of the product is 4 or more. Container-processed egg processed food in which the egg-processed food according to any one of claims 1 to 4 is packaged.