JP4675353B2 - Egg salad manufacturing method - Google Patents
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本発明は、保存後においても優れた卵風味を有するタマゴサラダの製造方法に関する。 The present invention relates to a method for producing an egg salad having an excellent egg flavor even after storage.
茹で卵等の截断物をマヨネーズ等で和えたいわゆるタマゴサラダ等は、茹で卵に由来する卵風味とマヨネーズ等の酸味が調和した大変人気のある料理である。家庭でタマゴサラダを作る場合は、まず、殻付き生卵を茹で、次に、殻を剥き易くするために水に浸漬する等して充分に冷却した後、殻を剥いて茹で卵を作り、続いて、この茹で卵を包丁等で截断してマヨネーズ等と混合している。このようにして作られたタマゴサラダは、調理されてすぐに食され、卵風味のある美味しいものである。 So-called egg salad, which is made from boiled eggs with mayonnaise or the like, is a very popular dish that combines the egg flavor derived from boiled eggs with the sourness of mayonnaise. When making egg salad at home, first boil the raw eggs with shells, then cool them well by immersing them in water to make the shells easy to peel, then peel the shells and make eggs with boiled eggs, Subsequently, the eggs are cut with a knife and mixed with mayonnaise. Egg salad made in this way is eaten as soon as it is cooked and is delicious with egg flavor.
一方、コンビニエンスストアやスーパーマーケット等の惣菜等として販売するため、タマゴサラダを惣菜工場等で食品工業的に大量生産することが行われている。このようなタマゴサラダの大量生産方法としては代表的なものとして以下のような方法が挙げられる。まず、殻付き生卵をボイル槽等で加熱して凝固させ、次に、殻を剥き易くするために冷却水槽等に浸漬して充分に冷却した後、脱殻装置等を用いて殻剥きして茹で卵を作る。続いて、この茹で卵をダイサー等の截断機でダイスカットし、この截断物をマヨネーズ等と混合することにより製造される。その他にもタマゴサラダの大量生産方法としては、例えば、特開平８−２２８７２１号公報（特許文献１）に、複数個の卵殻を除いた生卵を同時に、全卵のまま、または卵白と卵黄を別々に、各々形を整えてまたは整えずに、湿熱加熱して茹で卵様加熱卵を製し、これをタマゴサラダ等の原料として用いてタマゴサラダを製造することが提案されている。 On the other hand, egg salad is mass-produced in a food industry at a side dish factory or the like for sale as a side dish at a convenience store or a supermarket. Typical methods for mass production of such egg salad include the following methods. First, the raw eggs with shells are heated and solidified in a boil tank, etc., and then cooled sufficiently by immersing them in a cooling water tank etc. in order to make the shells easy to peel off, and then shelled using a shelling device etc. Make eggs with boil. Subsequently, the egg is produced by dicing the egg with a cutting machine such as a dicer and mixing the cut egg with mayonnaise or the like. In addition, as a mass production method of egg salad, for example, in Japanese Patent Application Laid-Open No. 8-228721 (Patent Document 1), raw eggs excluding a plurality of eggshells can be used as whole eggs, or egg whites and egg yolks. Separately, it has been proposed to produce egg-like heated eggs by boiling with heat and with no shape, and using this as a raw material for egg salad etc. to produce egg salad.
しかしながら、このように大量生産されコンビニエンスストアやスーパーマーケット等の惣菜等として販売するタマゴサラダは、製造直後に食されることは殆どなく、店舗等で販売後食されるまでに少なくとも半日以上経過する。そのため、食する時には、卵風味が弱くなってしまうという問題があった。 However, egg salads that are mass-produced in this way and sold as side dishes etc. at convenience stores and supermarkets are rarely eaten immediately after production, and at least half a day elapses before being eaten after sale at a store or the like. For this reason, there is a problem that the egg flavor becomes weak when eating.
卵風味に優れたタマゴサラダに関しては、特開２００１−３３３７４２号公報（特許文献２）に、タマゴサラダの原料として卵黄油を用い、タマゴサラダのｐＨを特定範囲とする技術が提案されている。しかしながら、この技術は、卵黄油等を添加するものであり、原料コストの点でやや問題があった。 Regarding egg salad with excellent egg flavor, Japanese Patent Application Laid-Open No. 2001-333742 (Patent Document 2) proposes a technique in which egg yolk oil is used as a raw material of egg salad and the pH of egg salad is in a specific range. However, this technique adds egg yolk oil and the like, and has some problems in terms of raw material costs.
本発明の目的は、保存後においても優れた卵風味を有するタマゴサラダの製造方法を提供するものである。 An object of the present invention is to provide a method for producing an egg salad having an excellent egg flavor even after storage.
本発明者は、上記目的を達成すべく茹で卵等の截断物とマヨネーズ等を混合するタマゴサラダの製造方法において、原料やその混合方法等、様々な諸条件について鋭意研究を重ねた。その結果、加熱凝固卵の截断物として単に従来の茹で卵の截断物を用いるのではなく、ダイスカットして得られる卵白片の形状を調整した截断物を用い、且つ混合に用いる前記截断物の品温を特定温度以上とすることにより、意外にも保存後においても優れた卵風味を有するタマゴサラが得られることを見出し本発明を完成するに至った。 In order to achieve the above object, the present inventor conducted extensive research on various conditions such as raw materials and mixing methods in an egg salad manufacturing method in which a sliced product such as boiled egg and mayonnaise are mixed. As a result, instead of simply using a conventional cocoon egg cut product as a heat-cured egg cut product, a cut product prepared by adjusting the shape of egg white pieces obtained by dicing and using the cut product used for mixing. Surprisingly, it was found that an egg flavor having an excellent egg flavor even after storage was obtained by setting the product temperature to a specific temperature or higher, and the present invention was completed.
つまり、本発明は、
（１） 割卵して得たホール生卵を加熱凝固してダイスカットした加熱凝固卵の截断物と、酸性水中油型乳化状調味料とを混合するタマゴサラダの製造方法において、前記截断物の卵白部にはダイスカットした基準卵白片（ダイスカットする際の設計上のカットサイズ通りに得られる卵白片）に対し０．７倍以上の質量を有する卵白片が混在し、該卵白片が卵白部全体に対し５０％以上であり、混合に用いる前記截断物の品温が５０℃以上であるタマゴサラダの製造方法、
（２） カットサイズが厚さ５ｍｍ以上の截断物が得られるカットサイズである（１）記載のタマゴサラダ製造方法、
（３） 混合開始後６０分以内に品温を３０℃以下とする（１）又は（２）記載のタマゴサラダの製造方法、
（４） 加熱凝固卵の截断物１００部に対して、酸性水中油型乳化状調味料を１０〜１００部配合する（１）乃至（３）のいずれかに記載のタマゴサラダの製造方法、
である。
In other words, the present invention
(1) In the manufacturing method of the egg salad which mixes the cut product of the heat-coagulated egg which heat-coagulated and dice-cut the whole raw egg obtained by splitting, and the acidic oil-in-water type emulsified seasoning, the said cut product In the egg white portion, egg white pieces having a mass of 0.7 times or more with respect to a reference egg white piece diced (the egg white piece obtained according to the design cut size when dicing) are mixed. An egg salad manufacturing method wherein the egg white portion is 50% or more of the whole egg white portion, and the temperature of the cut material used for mixing is 50 ° C. or higher.
(2) The egg salad manufacturing method according to (1), wherein the cut size is a cut size from which a cut product having a thickness of 5 mm or more is obtained,
(3) The method for producing an egg salad according to (1) or (2), wherein the product temperature is 30 ° C. or lower within 60 minutes after the start of mixing,
(4) The egg salad production method according to any one of (1) to (3), wherein 10 to 100 parts of an acidic oil-in-water emulsified seasoning is blended with 100 parts of the cut product of the heat-coagulated egg.
It is.
本発明によれば、保存後においても優れた卵風味を有するタマゴサラダを食品加工装置等を用いて大量に生産することができる。したがって、これらをコンビニエンスストアやスーパーマーケット等において惣菜等として提供することでこれらの需要を拡大できる。 According to the present invention, an egg salad having an excellent egg flavor even after storage can be produced in large quantities using a food processing apparatus or the like. Therefore, these demands can be expanded by providing them as side dishes etc. in convenience stores and supermarkets.
以下、本発明のタマゴサラダの製造方法を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the manufacturing method of the egg salad of this invention is explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明において、タマゴサラダとは、加熱凝固卵の截断物と酸性水中油型乳化状調味料とを混合した食品である。このような本発明のタマゴサラダとしては、使用用途に特に制限はなく、例えば、食パンに等に塗り広げて使用するスプレッド、サンドイッチ等のフィリング、コロッケ等の具、各種料理のトッピング等として各種用途に用いられているものが含まれる。また、前記加熱凝固卵の截断物に加えて、野菜等の截断物等を配合したものであってもよい。 In the present invention, the egg salad is a food product obtained by mixing a cut product of heat-coagulated eggs and an acidic oil-in-water emulsified seasoning. Such an egg salad of the present invention is not particularly limited in usage, for example, spreads spread on bread etc., fillings such as sandwiches, ingredients such as croquettes, various uses as toppings for various dishes, etc. The ones used in are included. Moreover, in addition to the cut pieces of the heat-coagulated eggs, cut pieces such as vegetables may be blended.
本発明においては、前記加熱凝固卵として、割卵して得たホール生卵を加熱して凝固させた加熱凝固卵を用いる。ホール生卵とは、鶏卵等の殻付き生卵を割卵して殻を取り除いたままの状態でろ過していない生の全卵をいい、具体的には、卵黄膜に包まれた状態の生卵黄（黄身）と生卵白（白身）からなるものであるが、卵黄膜が破れて黄身から流出した状態の生卵黄を含んでいてもよい。なお、当該ホール生卵としては、加熱凝固したときに茹で卵の黄身のような好ましい食感の卵黄部を得る点から、好ましくは７割以上の黄身の卵黄膜が破れていないものであることが好ましい。このようなホール生卵を加熱して凝固させた本発明の加熱凝固卵は、加熱凝固卵白中に略球状の加熱凝固卵黄が含まれた状態となっている。また、このような本発明の加熱凝固卵としては、半熟状に加熱凝固したものであってもよい。 In the present invention, as the heat-coagulated egg, a heat-coagulated egg obtained by heating and coagulating a whole raw egg obtained by splitting is used. Whole raw eggs are raw eggs that have not been filtered in a state in which raw eggs with shells such as chicken eggs are split and the shells are removed. Specifically, the whole eggs are encased in the yolk membrane. Although it consists of raw egg yolk (yellow) and raw egg white (white), it may contain raw egg yolk in a state where the yolk membrane has been broken and has flowed out of the yolk. It should be noted that the whole raw egg is preferably one in which the yolk membrane of at least 70% of the yolk is not broken from the viewpoint of obtaining a yolk portion having a favorable texture such as boiled egg yolk when solidified by heating. Is preferred. The heated coagulated egg of the present invention obtained by heating and solidifying such a whole raw egg is in a state in which a substantially spherical heated coagulated egg yolk is contained in the heated coagulated egg white. In addition, such a heat-coagulated egg of the present invention may be one that has been heat-coagulated in a semi-ripe state.
前記加熱凝固卵はダイスカットし截断物として用いる。本発明においてダイスカットするとは、ダイス状、つまり、立方体あるいは直方体の形状に截断することをいい、このようなダイスカットとしては、タマゴサラダの製造方法で一般的に使用されるダイサー等の食品用の截断機で行うことができる。このような截断機は、縦方向、横方向、高さ方向のそれぞれのカットサイズが設定できるようになっているのでこれを常法により設定してダイスカットする。截断物の大きさとしては、タマゴサラダを用いる用途等により適宜調節すればよいが、加熱凝固卵の食感や卵風味が適度に感じられ、酸性調味料と和えた時のタマゴサラダとしての一体感が得られ易いことから、好ましくは０．１〜５ｃｍ３、より好ましくは０．５〜３ｃｍ３である。 The heat-coagulated eggs are diced and used as cut pieces. In the present invention, dicing means cutting into a dice shape, that is, a cube or a rectangular parallelepiped shape, and as such a dice cut, for a food such as a dicer generally used in an egg salad manufacturing method This can be done with a cutting machine. In such a cutting machine, the cut sizes in the vertical direction, the horizontal direction, and the height direction can be set. The size of the cut pieces may be adjusted as appropriate depending on the use of the egg salad, etc., but the texture and egg flavor of the heat-coagulated egg is moderately felt, and the egg salad when mixed with an acidic seasoning Since a bodily sensation is easily obtained, it is preferably 0.1 to 5 cm 3 , more preferably 0.5 to 3 cm 3 .
一方、本発明で用いる酸性水中油型乳化状調味料としては、一般的に酸性水中油型乳化状調味料と称されるｐＨが３〜５の半固体状又は液状の乳化状調味料のことであり、このような酸性水中油型乳化状調味料としては、具体的には、マヨネーズやサラダクリーム等の半固体状ドレッシング、サウザンドレッシングやフレンチドレッシング等の乳化液状ドレッシング等が挙げられる。 On the other hand, the acidic oil-in-water emulsion seasoning used in 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.
また、本発明のタマゴサラダにおける加熱凝固卵の截断物と酸性水中油型乳化状調味料の配合量は、タマゴサラダを用いる用途等により適宜調節すればよいが、卵の風味と酸味のバランスを考慮すると、加熱凝固卵の截断物１００部に対して、酸性水中油型乳化状調味料が好ましくは１０〜１００部、より好ましくは２０〜９０部である。 Moreover, the blended amount of the heat-coagulated egg sliced product and the acidic oil-in-water emulsified seasoning in the egg salad of the present invention may be appropriately adjusted depending on the use of the egg salad, etc., but the balance between the flavor and sourness of the egg In consideration, the acidic oil-in-water emulsified seasoning is preferably 10 to 100 parts, more preferably 20 to 90 parts, with respect to 100 parts of the cut product of the heat-coagulated egg.
本発明のタマゴサラダの製造方法は、このように割卵して得たホール生卵を加熱凝固してダイスカットした加熱凝固卵の截断物と、酸性水中油型乳化状調味料とを混合するタマゴサラダの製造方法において、まず、ダイスカットして得られる卵白片の形状を調整した截断物を用いることに特徴を有する。つまり、本発明で用いる截断物の卵白部にはダイスカットした基準卵白片に対し０．７倍以上の質量を有する卵白片が混在し、当該卵白片の含有量が卵白部全体に対し５０％以上、好ましくは５５％以上であることに特徴を有する。 The egg salad production method of the present invention mixes a cut product of a heat-coagulated egg obtained by heat-coagulation and dicing the whole raw egg obtained by splitting the egg, and an acidic oil-in-water emulsified seasoning. The egg salad production method is characterized in that a cut product in which the shape of egg white pieces obtained by dicing is adjusted is used. That is, the egg white portion of the cut material used in the present invention contains an egg white piece having a mass 0.7 times or more that of the diced reference egg white piece, and the content of the egg white piece is 50% of the whole egg white portion. Above, preferably 55% or more.
ここで、前記基準卵白片とは、設計上のダイス状卵白片、つまり、ダイスカットする際の設計上のカットサイズ通りに得られる卵白片であり、その質量としては、ダイスカットする際の設計上のカットサイズ（縦方向、横方向、高さ方向）通りに立方体あるいは直方体の形状に包丁等で正確に加熱凝固卵白片を切り出してその質量を測定することにより求められる。前記設計上のカットサイズとしては、食品工業的にダイサー等の截断機でダイスカットする場合、截断機は、縦方向、横方向、高さ方向のそれぞれのカットサイズが設定できるようになっているので、この設定値に該当する。 Here, the reference egg white piece is a designed dice-shaped egg white piece, that is, an egg white piece obtained according to a design cut size at the time of dicing, and its mass is a design at the time of dicing. It is obtained by cutting out the heat-coagulated egg white pieces accurately with a knife or the like in the shape of a cube or a rectangular parallelepiped according to the upper cut size (vertical direction, horizontal direction, height direction) and measuring the mass. As the cut size in the design, when cutting with a cutting machine such as a dicer in the food industry, the cutting machine can set the cut size in the vertical direction, the horizontal direction, and the height direction. Therefore, it corresponds to this setting value.
例えば、タマゴサラダ原料として従来用いられている茹で卵をダイスカットした場合、設計上のダイス状の卵白片はほとんど得られず、略四面体状等の形状の卵白片が多くを占める。これは、茹で卵卵白の外縁は卵の形状に由来する曲面形状となっており、また、その内縁も球状に凝固した卵黄と接することから曲面形状となっているためである。本発明の截断物の卵白部には前記基準卵白片に対し０．７倍以上の質量を有する卵白片が混在するが、これは欠けがほとんどない略ダイス状の形状の卵白片が卵白部に混在することを意味する。 For example, when eggs are diced as a raw material for egg salad, almost no designed dice-shaped egg white pieces are obtained, and egg white pieces having a substantially tetrahedral shape occupy the majority. This is because the outer edge of boiled egg egg white has a curved surface shape derived from the shape of the egg, and the inner edge also has a curved surface shape due to contact with the egg yolk solidified in a spherical shape. The egg white portion of the cut material of the present invention contains an egg white piece having a mass of 0.7 times or more with respect to the reference egg white piece, and this is a substantially dice-shaped egg white piece having almost no chip in the egg white portion. It means mixing.
更に、本発明においては、基準卵白片に対し０．７倍以上の質量を有する前記卵白片の含有量が卵白部全体に対し５０％以上である。ここで、基準卵白片に対し０．７倍以上の質量を有する卵白片の含有量は具体的には以下のように求められる。まず、上述のようにダイスカットする際の設計上のカットサイズから基準卵白片の質量ａ(ｇ)を測定する。次に、実際にダイスカットして得られた截断物の中から卵白部を採取し卵白部の合計質量ｂ(ｇ)を測定する。続いて、採取した卵白部から、前記基準卵白片の質量ａ(ｇ)に対して０．７倍以上の質量を有する卵白片を選別しその合計質量ｃ(ｇ)を測定する。これらの値から、基準卵白片の０．７倍以上の質量を有する卵白片の含有量ｄ（％）は、次式
ｄ（％）＝ｃ(ｇ)／ｂ(ｇ)×１００
により求められる。
Furthermore, in this invention, content of the said egg white piece which has a mass 0.7 times or more with respect to a reference | standard egg white piece is 50% or more with respect to the whole egg white part. Here, the content of the egg white piece having a mass of 0.7 times or more with respect to the reference egg white piece is specifically determined as follows. First, the mass a (g) of the reference egg white piece is measured from the design cut size when dicing as described above. Next, the egg white portion is collected from the cut material actually obtained by dicing, and the total mass b (g) of the egg white portion is measured. Subsequently, an egg white piece having a mass 0.7 times or more with respect to the mass a (g) of the reference egg white piece is selected from the collected egg white portion, and the total mass c (g) thereof is measured. From these values, the content d (%) of the egg white piece having a mass 0.7 times or more that of the reference egg white piece is expressed by the following formula: d (%) = c (g) / b (g) × 100
It is calculated by.
上述したように従来タマゴサラダ原料として用いられている茹で卵はダイスカットしても、設計上のダイス状卵白片はほとんど得られない。具体的には、カットサイズにもよるがタマゴサラダで一般的に用いられるカットサイズ（１０ｍｍ角程度）で茹で卵をダイスカットした場合、基準卵白片の０．７倍以上の質量を有する卵白片の含有量は卵白部全体対し３０％程度にしかならない。これに対して、本発明の加熱凝固卵の截断物は、割卵したホール生卵を加熱処理して凝固させる際にその形状等を後述のように調整することにより、基準卵白片の０．７倍以上の質量を有する卵白片の含有量を卵白部全体対し５０％以上とするものである。つまり、同一のカットサイズでダイスカットした従来の茹で卵截断物と本発明の加熱凝固卵截断物を比べた場合、本発明の加熱凝固卵截断物の方が、従来の茹で卵截断物に比べて、欠けのない略ダイス状の形状の体積が大きい卵白片が多く混在しているといえる。 As described above, even when the boiled egg is conventionally diced as an egg salad raw material, a designed dice-shaped egg white piece is hardly obtained. Specifically, although it depends on the cut size, when the egg is diced with a cut size (about 10 mm square) generally used in egg salad, the egg white piece has a mass 0.7 times or more of the reference egg white piece. The content of is only about 30% of the whole egg white portion. On the other hand, the cut piece of the heat-coagulated egg of the present invention is adjusted to the shape of the reference egg white piece as described below when the cracked whole raw egg is heat-treated and solidified as described below. The content of egg white pieces having a mass of 7 times or more is 50% or more based on the whole egg white portion. In other words, when comparing a conventional egg cut with the same cut size and a heat-coagulated egg cut of the present invention, the heat-coagulated egg cut of the present invention is compared to the conventional egg cut with the conventional cut. Thus, it can be said that many egg white pieces having a large volume of a substantially die-like shape without chipping are mixed.
本発明のタマゴサラダの製造方法においては、後述するように酸性水中油型調味料との混合に用いる前記截断物の品温を特定温度以上とする必要があるが、このように卵白片の形状を調整した截断物を用いることにより、保存後においても優れた卵風味を有するタマゴサラダを得ることができる。これに対して、卵白片の形状を調整しない場合は、後述の試験例に示すように、保存後においても優れた卵風味を有するタマゴサラダを得られ難い。 In the egg salad production method of the present invention, as described later, it is necessary to set the temperature of the cut product used for mixing with the acidic oil-in-water seasoning to a specific temperature or higher. An egg salad having an excellent egg flavor even after storage can be obtained by using a cut product prepared by adjusting. On the other hand, when the shape of the egg white piece is not adjusted, it is difficult to obtain an egg salad having an excellent egg flavor even after storage, as shown in a test example described later.
このようにダイスカットした卵白片の形状の違いによりタマゴサラダの卵風味の違いが生じる理由は、以下のように推察される。後述の試験例に示すように、設計上のダイス状卵白片（基準卵白片）のみを用いたタマゴサラダの方が、基準卵白片の０．５倍の質量を有する卵白片のみを用いたタマゴサラダに比べて、保存後のタマゴサラダの卵白片に含まれる硫化水素量が多い。硫化水素は卵風味を形成する成分のひとつとして知られ加熱凝固卵白に多く含まれるものであるが、設計上のダイス状卵白片の形状に近い体積の大きな卵白片の方が、タマゴサラダを製した場合に卵白片が酸性水中油型乳化状調味料と接触する部分が少なく、また、酸が卵白片に浸透する時間もかかる。そのため、卵白片に含まれる硫化水素が減少する速度が遅くなり、保存後においても大変好ましい卵風味を有するのではないかと推察される。 The reason for the difference in egg flavor of the egg salad due to the difference in the shape of the egg white pieces diced in this way is presumed as follows. As shown in the test examples described later, the egg salad using only the designed dice-shaped egg white piece (reference egg white piece) is the egg using only the egg white piece having a mass 0.5 times that of the reference egg white piece. Compared to salad, the amount of hydrogen sulfide contained in egg white pieces of egg salad after storage is large. Hydrogen sulfide is known as one of the ingredients that form egg flavor and is often contained in heat-coagulated egg whites, but egg white pieces with a volume close to the shape of dice-shaped egg white pieces in the design make egg salad. In such a case, there are few portions where the egg white piece comes into contact with the acidic oil-in-water emulsified seasoning, and it takes time for the acid to penetrate into the egg white piece. For this reason, the rate at which hydrogen sulfide contained in the egg white piece decreases is assumed to be slow, and it is assumed that the egg white piece has a very favorable egg flavor even after storage.
上述した卵白片の形状を調整した本発明の加熱凝固卵截断物を製造するには、ホール生卵を加熱して凝固させる際の加熱容器の形状や加熱容器に充填するホール生卵の個数等を調整すればよい。このような調整方法に特に制限はないが、例えば、割卵したホール生卵は加熱容器に複数個入れると、卵黄膜に包まれた球状の卵黄が濃厚卵白中に保持された状態で比較的上部に浮上して集まる傾向があることから、加熱容器として深さが一定量以上のものを採用し、できるだけ複数個、好ましくは５個以上のホール生卵を加熱容器に入れる等して、卵白部のみからなる部分の体積を大きくするように調整すればよい。これにより、設計上のダイス状卵白片の形状に近い体積の大きな卵白片が多く混在した截断物を得ることができる。具体的には、例えば、底面積が５ｃｍ四方以上の大きさの加熱容器に、ホール生卵を好ましくは５個以上を充填し、充填後のホール生卵の高さが好ましくは４ｃｍ以上の高さとなるようにすればよい。一方、あまりにも多くのホール生卵を入れたりして加熱容器に充填後のホール生卵の高さが高くなりすぎると加熱凝固する際に時間がかかることから、加熱容器に充填した状態でのホール生卵の高さは好ましくは２０ｃｍ以下、より好ましくは１５ｃｍ以下である。また、加熱容器一つあたりに投入するホール生卵の個数としては、加熱設備の規模等を考慮すると加熱容器一つあたり好ましくは５０個以下である。 In order to produce the heat-coagulated egg sliced product of the present invention in which the shape of the egg white piece is adjusted as described above, the shape of the heating container when the whole raw egg is heated and solidified, the number of the whole raw egg filled in the heating container, etc. Can be adjusted. There is no particular limitation on such adjustment method, but for example, when a plurality of divided whole raw eggs are placed in a heating container, the spherical egg yolk wrapped in the yolk membrane is relatively retained in the thick egg white. Since there is a tendency to float and gather at the top, a heating container with a depth of a certain amount or more is adopted, and as many as possible, preferably 5 or more whole raw eggs are placed in the heating container, so that the egg white What is necessary is just to adjust so that the volume of the part which consists only of a part may be enlarged. Thereby, it is possible to obtain a cut product in which many egg white pieces having large volumes close to the shape of the designed dice egg white pieces are mixed. Specifically, for example, a heated container having a bottom area of 5 cm square or more is preferably filled with 5 or more whole raw eggs, and the height of the whole raw eggs after filling is preferably 4 cm or more. It should be so that. On the other hand, if too much whole raw eggs are placed and the height of the whole raw eggs after filling the heating container becomes too high, it takes time to solidify by heating. The height of the whole raw egg is preferably 20 cm or less, more preferably 15 cm or less. Further, the number of whole raw eggs to be introduced per heating container is preferably 50 or less per heating container in consideration of the scale of the heating equipment.
加熱する方法としては特に制限は無く、例えば、加熱容器としてバット等の型を用いた場合は、ホール生卵を充填したバット等をスチーマー等で加熱すればよく、あるいは、加熱容器としてプラスチック製の耐熱性パウチ等を用いた場合は、これらにホール生卵を充填後、ボイル槽やスチーマー等により加熱すればよい。加熱温度としては、短時間で効率良く加熱凝固できることから、好ましくは７０℃以上、より好ましくは８０℃以上である。一方、加熱温度は高すぎても卵白が硬くなる場合があることから、好ましくは１００℃以下である。また、加熱時間は、ホール生卵が加熱凝固する程度とすればよく、具体的には加熱容器の形状や加熱温度等にもよるが５〜９０分間程度とすればよい。 The heating method is not particularly limited. For example, when a bat or the like is used as the heating container, the bat filled with the raw raw eggs may be heated with a steamer or the like, or the heating container may be made of plastic. When heat-resistant pouches or the like are used, they may be heated by a boil tank or a steamer after filling the whole raw eggs. The heating temperature is preferably 70 ° C. or higher, more preferably 80 ° C. or higher, because it can be efficiently heated and solidified in a short time. On the other hand, even if the heating temperature is too high, the egg white may become hard, and is preferably 100 ° C. or lower. Further, the heating time may be set to such a degree that the whole raw egg is heated and solidified. Specifically, it may be set to about 5 to 90 minutes although it depends on the shape of the heating container and the heating temperature.
このようにして得られた加熱凝固卵をダイサー等の截断機でダイスカットすることにより、本発明の加熱凝固卵の截断物が得られるが、カットサイズとしては、ダイスカットした卵白片の厚さが薄すぎると、酸性水中油型調味料と混合した際に酸性水中油型調味料が卵白片に染み込んで卵風味が損なわれ易い。したがって、前記カットサイズとしては、厚さが好ましくは５ｍｍ以上、より好ましくは７ｍｍ以上の截断物が得られるカットサイズとすることが好ましい。 By cutting the heat-coagulated egg thus obtained with a cutting machine such as a dicer, the cut product of the heat-coagulated egg of the present invention can be obtained. The cut size is the thickness of the egg white piece that has been diced. If it is too thin, the acidic oil-in-water seasoning will soak into the egg white pieces when mixed with the acidic oil-in-water seasoning, and the egg flavor tends to be impaired. Therefore, the cut size is preferably a cut size that can obtain a cut material having a thickness of preferably 5 mm or more, more preferably 7 mm or more.
次に、本発明のタマゴサラダの製造方法は、上述したように卵白片の形状を調整した加熱凝固卵の截断物を用いることに加えて、酸性水中油型調味料との混合に用いる前記截断物の品温を特定温度以上とすることに特徴を有する。つまり、酸性水中油型調味料との混合に用いる前記截断物の品温が５０℃以上、好ましくは５５℃以上であることに特徴を有する。 Next, the method for producing an egg salad of the present invention is the above-described cutting used for mixing with an acid oil-in-water seasoning in addition to using a cut piece of a heat-coagulated egg with the shape of egg white pieces adjusted as described above. It is characterized in that the product temperature is higher than a specific temperature. That is, it is characterized in that the temperature of the cut product used for mixing with the acidic oil-in-water seasoning is 50 ° C. or higher, preferably 55 ° C. or higher.
加熱凝固卵の截断物を前記特定温度以上に調整する方法としては、例えば、ホール生卵を加熱して加熱凝固卵を製した後、当該加熱凝固卵の品温が低下して前記特定温度よりも低くなる前にダイスカットして截断物を製することにより調整する方法が挙げられる。また、加熱凝固卵の截断物を前記特定温度以上に調整する別の方法として、用いる加熱凝固卵の截断物が前記特定温度未満である場合には、当該加熱凝固卵の截断物を加熱装置等で前記特定温度以上となるように加熱、つまり、温め直すことにより調整する方法が挙げられる。このような加熱は、加熱凝固卵の截断物をバット等に入れてスチーマー等の加熱装置で、あるいは、加熱凝固卵の截断物をプラスチック製の耐熱性パウチ等に充填後、ボイル槽やスチーマー等の加熱装置で行う等すればよい。本発明においては、これらの加熱凝固卵の截断物を前記特定温度以上に調整する方法の中でも、より効率的な製造が可能である点から、前者の方法、つまり、ホール生卵を加熱して加熱凝固卵を製した後、当該加熱凝固卵の品温が低下して前記特定温度よりも低くなる前にダイスカットして截断物を製することにより調整する方法を採用することが好ましい。 As a method for adjusting the cut pieces of the heat-coagulated egg to the specific temperature or higher, for example, after heating the whole raw egg to produce a heat-coagulated egg, the product temperature of the heat-coagulated egg is decreased and the temperature is lower than the specific temperature. The method of adjusting by making a die cut and making a cut material before it becomes low. Further, as another method of adjusting the cut product of the heat-coagulated egg above the specific temperature, when the cut product of the heat-coagulated egg to be used is lower than the specific temperature, the cut product of the heat-coagulated egg is heated by a heating device or the like The method of adjusting by heating, ie, reheating, so that it may become more than the said specific temperature is mentioned. Such heating is performed by putting the cut pieces of the heated coagulated egg in a bat or the like with a heating device such as a steamer, or after filling the cut pieces of the heated coagulated egg into a plastic heat-resistant pouch or the like, This may be done with a heating device. In the present invention, among the methods of adjusting the cut pieces of these heat-coagulated eggs above the specific temperature, the former method, that is, heating the whole raw eggs, is possible because more efficient production is possible. It is preferable to adopt a method of adjusting by making a diced product after making a heat-coagulated egg and before the product temperature of the heat-coagulated egg decreases and becomes lower than the specific temperature.
加熱凝固卵の截断物と酸性水中油型乳化状調味料との混合は、加熱凝固卵の截断物が酸性水中油型乳化状調味料中に略均一に分散する程度に行えばよい。このような混合は、具体的には、例えば、ミキサー等の混合機を用いることにより行うことができる。 The heat-coagulated egg cut product and the acidic oil-in-water emulsified seasoning may be mixed to such an extent that the heat-coagulated egg cut product is substantially uniformly dispersed in the acid oil-in-water emulsified seasoning. Specifically, such mixing can be performed by using a mixer such as a mixer.
本発明においては、上述したように卵白片の形状を調整した加熱凝固卵の截断物を用いることに加えて、酸性水中油型調味料との混合に用いる前記截断物の品温を特定温度以上とすることにより、はじめて保存後においても優れた卵風味を有するタマゴサラダが得られる。一方、混合に用いる加熱凝固卵の截断物が前記特定温度以上でない場合は、後述の試験例に示すように、好ましい卵風味を有するタマゴサラダが得られない。なお、混合に用いる加熱凝固卵の截断物が前記特定温度以上でない場合は、混合後のタマゴサラダを加熱処理して前記特定温度以上としたとしても好ましい卵風味を有するタマゴサラダが得られない。 In the present invention, as described above, in addition to using the cut product of the heat-coagulated egg whose shape of the egg white piece is adjusted, the product temperature of the cut product used for mixing with the acidic oil-in-water seasoning is higher than a specific temperature. By doing so, an egg salad having an excellent egg flavor even after storage can be obtained for the first time. On the other hand, when the cut product of the heat-coagulated egg used for mixing is not above the specific temperature, an egg salad having a preferable egg flavor cannot be obtained as shown in Test Examples described later. In addition, when the cut piece of the heat-coagulated egg used for mixing is not higher than the specific temperature, even if the egg salad after mixing is heated to the specific temperature or higher, an egg salad having a preferable egg flavor cannot be obtained.
本発明において、このような大変好ましい卵風味を有するタマゴサラダが得られる理由としては、以下のように推察される。後述の試験例に示すように、混合に用いる加熱凝固卵の截断物が特定温度以上である場合は、特定温度以上でない場合や、混合後のタマゴサラダを加熱した場合に比べて、保存後においても優れた卵風味を有するタマゴサラダが得られる。したがって、本発明により得られたタマゴサラダは、混合に用いる特定温度以上の加熱凝固卵の截断物に由来する硫化水素等の卵風味成分により大変好ましい卵風味を有すると推察される。更に、既に述べたが、本発明で用いる加熱凝固卵の截断物は、設計上のダイス状の形状に近い体積の大きな卵白片が多く混在するため、タマゴサラダを製した場合に卵白片が酸性水中油型乳化状調味料に接触する部分が少なく、また、酸が浸透する時間もかかる。そのため、卵白片に含まれる硫化水素が減少する速度が遅くなり、保存後においても大変好ましい卵風味を有するのではないかと推察される。 In the present invention, the reason why an egg salad having such a very preferable egg flavor is obtained is presumed as follows. As shown in the test examples to be described later, when the cut product of the heat-coagulated egg used for mixing is above a specific temperature, compared to the case where it is not above the specific temperature, or when the egg salad after mixing is heated, after storage Egg salad with excellent egg flavor is obtained. Therefore, it is presumed that the egg salad obtained by the present invention has a very favorable egg flavor due to egg flavor components such as hydrogen sulfide derived from a cut product of heat-coagulated eggs having a specific temperature or higher used for mixing. Furthermore, as described above, the cut pieces of heat-coagulated eggs used in the present invention contain many egg white pieces with large volumes close to the shape of the dice in the design, so the egg white pieces are acidic when the egg salad is made. There are few parts which contact an oil-in-water type emulsified seasoning, and it takes time for the acid to permeate. For this reason, the rate at which hydrogen sulfide contained in the egg white piece decreases is assumed to be slow, and it is assumed that the egg white piece has a very favorable egg flavor even after storage.
以上のように、本発明のタマゴサラダの製造方法によれば、保存後においても大変好ましい卵風味を有するタマゴサラダを製することができるが、本発明においては、加熱状態の加熱凝固卵截断物と酸性水中油型調味料とを混合するため酸変性し易いためか得られるタマゴサラダの卵白部が硬い食感となる場合がある。したがって、本発明においては、加熱凝固卵の截断物と酸性水中油型乳化状調味料とを混合した後、品温を短時間に特定温度以下とすることが好ましい。つまり、混合開始後好ましくは６０分以内、より好ましくは３０分以内に混合物の品温を好ましくは３０℃以下、より好ましくは２０℃以下とすることが好ましい。このように混合開始後に品温を短時間に特定温度以下とすることにより、保存後においても優れた卵風味を有し、更に、卵白部分がソフトな食感のタマゴサラダが得られる。 As described above, according to the method for producing egg salad of the present invention, an egg salad having a very favorable egg flavor can be produced even after storage. The egg white part of the egg salad obtained may be a hard texture because it is easy to be acid-denatured because it is mixed with an acidic oil-in-water seasoning. Therefore, in the present invention, it is preferable that the product temperature is set to a specific temperature or less in a short time after mixing the cut product of the heat-coagulated egg and the acidic oil-in-water emulsified seasoning. That is, the product temperature of the mixture is preferably 30 ° C. or less, more preferably 20 ° C. or less, preferably within 60 minutes, more preferably within 30 minutes after the start of mixing. Thus, by making the product temperature below the specific temperature in a short time after the start of mixing, an egg salad having an excellent egg flavor even after storage and having a soft texture on the egg white portion is obtained.
混合開始後一定時間以内に品温を特定温度以下とする方法としては、例えば、加熱凝固卵の截断物との混合に品温の低い酸性水中油型乳化状調味料、具体的には、好ましくは２０℃以下、より好ましくは１５℃以下の酸性水中油型乳化状調味料を用いる方法、つまり、好ましくは加熱凝固卵の５０℃以上の截断物と、好ましくは２０℃以下、より好ましくは１５℃以下の酸性水中油型乳化状調味料とを混合する方法が挙げられる。このように品温の低い酸性水中油型乳化状調味料を混合に用いる方法は、混合開始直後に混合物の品温を低下させることができ、その結果、よりソフトな食感の卵白部が得られることから、本発明において最適である。 As a method of setting the product temperature to a specific temperature or less within a predetermined time after the start of mixing, for example, an acidic oil-in-water emulsion seasoning having a low product temperature for mixing with a cut product of heated coagulated eggs, specifically, preferably Is a method using an acidic oil-in-water emulsified seasoning of 20 ° C. or lower, more preferably 15 ° C. or lower, that is, a cut product of preferably 50 ° C. or higher, preferably 20 ° C. or lower, more preferably 15 A method of mixing an acidic oil-in-water emulsified seasoning at a temperature of 0 ° C. or lower is mentioned. In this way, the method of using the acidic oil-in-water emulsified seasoning with a low product temperature for mixing can reduce the product temperature of the mixture immediately after the start of mixing, and as a result, an egg white portion with a softer texture can be obtained. Therefore, it is optimal in the present invention.
また、本発明において混合開始後一定時間以内に品温を特定温度以下とする方法としては、上述した方法以外の方法を必要に応じて上述の方法と組み合わせる等して採用してもよく、このような方法としては、例えば、混合後に冷却処理を行う方法等が挙げられる。このような混合後の冷却処理は、例えば、混合物、つまり、タマゴサラダをバット等の容器に広げて冷却機や冷蔵庫等の冷却装置で、あるいは、プラスチック製のパウチ等に充填密封した後、冷却水槽、冷却機、冷蔵庫等の冷却装置で行う等すればよい。このように冷却装置により冷却する際の冷却媒体の温度としては、短時間で効率良く冷却する点から、好ましくは１０℃以下である。 Further, in the present invention, as a method of making the product temperature below a specific temperature within a certain time after the start of mixing, a method other than the method described above may be adopted by combining with the above method as necessary. Examples of such a method include a method of performing a cooling treatment after mixing. Such a cooling process after mixing is performed, for example, by spreading the mixture, that is, an egg salad in a container such as a vat and filling and sealing it in a cooling device such as a refrigerator or a refrigerator, or in a plastic pouch or the like. What is necessary is just to perform with cooling devices, such as a water tank, a cooler, and a refrigerator. Thus, the temperature of the cooling medium at the time of cooling with the cooling device is preferably 10 ° C. or less from the viewpoint of efficient cooling in a short time.
以上のように製したタマゴサラダは、プラスチック製のパウチや成型容器等に充填密封して容器詰めすると、保存後の卵風味をより優れたものとすることができ、また、細菌的にも安全に保存することができて好ましい。 Egg salads made as described above can be made better in egg flavor after storage if filled and sealed in plastic pouches, molded containers, etc., and also safe for bacteria It is preferable that it can be stored.
なお、本発明のタマゴサラダの製造方法において、上述した加熱凝固卵の截断物と酸性水中油型乳化状調味料の他に、本発明の効果を損なわない限り、必要に応じて、食塩、動植物等のエキス類等の各種調味料、からし粉、胡椒等の香辛料、オリゴ糖、水あめ等の糖類、酢酸ナトリウム等のｐＨ調製材、卵白リゾチーム、プロタミン等の保存料等を適宜配合することができる。 In the egg salad production method of the present invention, in addition to the above-mentioned cut pieces of heat-coagulated eggs and acidic oil-in-water emulsified seasonings, as long as the effects of the present invention are not impaired, salt, animals and plants Various seasonings such as extracts such as mustard, spices such as mustard powder and pepper, sugars such as oligosaccharides and starch syrup, pH adjusting materials such as sodium acetate, preservatives such as egg white lysozyme and protamine, etc. it can.
以下、本発明の実施例、比較例及び試験例を述べ、本発明を更に説明する。 Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention.
［実施例１］
（１）加熱凝固卵の製造
割卵機を用いて殻付き生卵（鶏卵、Ｍサイズ）を割卵し、ホール生卵を得た。得られたホール生卵を縦１５ｃｍ×横７ｃｍ×高さ１０ｃｍのステンレス製のバットにホール生卵として９個分ずつ（５００ｇずつ）充填した。充填したホール生卵の高さは５ｃｍであった。これを雰囲気温度が９５℃のスチーマーで３０分間加熱して凝固させて加熱凝固卵を製した。
[Example 1]
(1) Production of heat-coagulated eggs Raw eggs with shells (chicken eggs, M size) were split using a splitting machine to obtain whole raw eggs. The obtained whole raw eggs were filled into 9 pieces (500 g each) of whole raw eggs in a stainless bat having a length of 15 cm, a width of 7 cm, and a height of 10 cm. The height of the filled hole raw eggs was 5 cm. This was heated and solidified with a steamer having an ambient temperature of 95 ° C. for 30 minutes to produce a heat-coagulated egg.
（２）加熱凝固卵の截断物の製造
（１）で製した加熱凝固卵をバットから取り出してダイサー（アーシェル社製）で１０ｍｍ×１０ｍｍ×１２ｍｍのカットサイズでダイスカットし、加熱凝固卵の品温８２℃の截断物を得た。得られた加熱凝固卵の截断物に関して以下の測定を行った。まず、カットサイズ（１０ｍｍ×１０ｍｍ×１２ｍｍ）通りに直方体の形状に加熱凝固卵白を包丁で切り出して卵白片、つまり、基準卵白片を得た。この基準卵白片一つあたりの質量を測定したところ１．２ｇであった。次に、ステンレス製のバット一つ分の加熱凝固卵の截断物（５００ｇ）の中から卵白部を採取し合計質量を測定したところ３６０ｇであった。続いて、この卵白部の中から前記基準卵白片に対して０．７倍以上の質量を有する卵白片を選別し合計質量を測定したところ２２５ｇであった。これらの値から、基準卵白片の０．７倍以上の質量を有する卵白片の含有量を求めたところ６３％であった。
(2) Manufacture of cut pieces of heat-coagulated eggs The heat-coagulated eggs produced in (1) are taken out of the bat and diced with a dicer (manufactured by Archer) in a cut size of 10 mm × 10 mm × 12 mm, and the product of heat-coagulated eggs A cut material having a temperature of 82 ° C. was obtained. The following measurement was performed on the cut pieces of the obtained heat-coagulated eggs. First, heat-coagulated egg white was cut into a rectangular parallelepiped shape according to the cut size (10 mm × 10 mm × 12 mm) to obtain an egg white piece, that is, a reference egg white piece. It was 1.2g when the mass per this reference | standard egg white piece was measured. Next, the egg white portion was collected from the cut piece (500 g) of the heat-coagulated egg for one stainless steel bat, and the total mass was measured to be 360 g. Subsequently, an egg white piece having a mass 0.7 times or more with respect to the reference egg white piece was selected from the egg white portion, and the total mass was measured and found to be 225 g. From these values, the content of egg white pieces having a mass 0.7 times or more that of the reference egg white pieces was determined and found to be 63%.
（３）タマゴサラダの製造
カントーミキサー（関東混合機工業（株）製）にマヨネーズ（植物油脂７０％、液卵黄１５％、食酢１２％、調味、香辛料３％から常法により調製したもの、ｐＨ４．０、品温１５℃）１０部を投入し、次いで、（２）で製した加熱凝固卵の品温５０℃の截断物３０部を投入した後、５分間混合して加熱凝固卵の截断物を酸性水中油型乳化状調味料中に略均一に分散してタマゴサラダを得た。混合後のタマゴサラダの品温は３５℃であった。続いて得られたタマゴサラダを５ｋｇずつポリエチレン製のパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を１０℃とした。なお、混合開始後、冷却を終了するまでの時間は３０分であった。
(3) Manufacture of egg salad Canto mixer (manufactured by Kanto Blender Kogyo Co., Ltd.) mayonnaise (vegetable oils and fats 70%, liquid egg yolk 15%, vinegar 12%, seasoning, spices 3% prepared by conventional methods, pH 4 0.0, product temperature 15 ° C.), 10 parts, and then 30 parts of the heat-cured egg 50 ° C. of the heat-coagulated egg produced in (2) are mixed and mixed for 5 minutes to cleave the heat-coagulated egg. The product was dispersed almost uniformly in the acidic oil-in-water emulsified seasoning to obtain an egg salad. The product temperature of the egg salad after mixing was 35 ° C. Subsequently, 5 kg of the obtained egg salad was filled and sealed in polyethylene pouches, immersed in a cooling water bath at 5 ° C. and cooled for 20 minutes to adjust the egg salad temperature to 10 ° C. The time from the start of mixing to the end of cooling was 30 minutes.
［実施例２］
（１）加熱凝固卵の製造
割卵機を用いて殻付き生卵（鶏卵、Ｍサイズ）を割卵し、ホール生卵を得た。このホール生卵をホール生卵として１８個分ずつ（１ｋｇずつ）耐熱性ポリエチレンパウチに充填した。充填後のホール生卵の高さ、つまり、包装体の厚みは４ｃｍであった。これを雰囲気温度が８５℃のスチーマーで４０分間加熱して加熱凝固させて加熱凝固卵を製した。
[Example 2]
(1) Production of heat-coagulated eggs Raw eggs with shells (chicken eggs, M size) were split using a splitting machine to obtain whole raw eggs. This whole raw egg was filled as a whole raw egg into 18 pieces (1 kg each) in a heat-resistant polyethylene pouch. The height of the whole raw egg after filling, that is, the thickness of the package was 4 cm. This was heated with a steamer having an ambient temperature of 85 ° C. for 40 minutes to be heat-coagulated to produce a heat-coagulated egg.
（２）加熱凝固卵の截断物の製造
（１）で製した加熱凝固卵をパウチから取り出してダイサー（アーシェル社製）で１０ｍｍ×１０ｍｍ×１０ｍｍのカットサイズでダイスカットし、加熱凝固卵の品温７５℃の截断物を得た。得られた加熱凝固卵の截断物に関して以下の測定を行った。まず、カットサイズ（１０ｍｍ×１０ｍｍ×１０ｍｍ）通りに立法体の形状に加熱凝固卵白を包丁で切り出して卵白片、つまり、基準卵白片を得た。この基準卵白片一つあたりの質量を測定したところ１ｇであった。次に、耐熱性ポリエチレンパウチ一袋分の加熱凝固卵の截断物（１ｋｇ）の中から卵白部を採取し合計質量を測定したところ７００ｇであった。続いて、この卵白部の中から前記基準卵白片に対して０．７倍以上の質量を有する卵白片を選別し合計質量を測定したところ３９０ｇであった。これらの値から、基準卵白片の０．７倍以上の質量を有する卵白片の含有量を求めたところ５６％であった。
(2) Manufacture of cut pieces of heat-coagulated eggs The heat-coagulated eggs produced in (1) are taken out from the pouch, diced with a dicer (manufactured by Archer) at a cut size of 10 mm × 10 mm × 10 mm, and the product of heat-coagulated eggs A cut material having a temperature of 75 ° C. was obtained. The following measurement was performed on the cut pieces of the obtained heat-coagulated eggs. First, the heat-coagulated egg white was cut out with a knife in accordance with the cut size (10 mm × 10 mm × 10 mm) to obtain an egg white piece, that is, a reference egg white piece. The mass per one standard egg white piece was measured and found to be 1 g. Next, the egg white portion was collected from the cut pieces (1 kg) of heat-coagulated eggs for one bag of heat-resistant polyethylene pouch, and the total mass was measured to be 700 g. Subsequently, an egg white piece having a mass 0.7 times or more with respect to the reference egg white piece was selected from the egg white portion, and the total mass was measured and found to be 390 g. From these values, the content of egg white pieces having a mass 0.7 times or more that of the reference egg white pieces was determined and found to be 56%.
（３）タマゴサラダの製造
（２）で得られた加熱凝固卵の截断物を用いた他は実施例１（３）と同様にしてタマゴサラダを得た。つまり、カントーミキサーにマヨネーズ（品温１５℃）１０部を投入し、次いで、品温６０℃の加熱凝固卵の截断物３０部を投入した後、５分間混合してタマゴサラダを得た。混合後のタマゴサラダの品温は４０℃であった。続いて得られたタマゴサラダを５ｋｇずつポリエチレン製のパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を１０℃とした。なお、混合開始後、冷却を終了するまでの時間は３０分であった。
(3) Manufacture of egg salad An egg salad was obtained in the same manner as in Example 1 (3) except that the cut pieces of heat-coagulated eggs obtained in (2) were used. That is, 10 parts of mayonnaise (product temperature: 15 ° C.) was added to a can-to-mixer, and then 30 parts of a cut product of heat-coagulated eggs having a product temperature of 60 ° C. were added, followed by mixing for 5 minutes to obtain an egg salad. The product temperature of the egg salad after mixing was 40 ° C. Subsequently, 5 kg of the obtained egg salad was filled and sealed in polyethylene pouches, immersed in a cooling water bath at 5 ° C. and cooled for 20 minutes to adjust the egg salad temperature to 10 ° C. The time from the start of mixing to the end of cooling was 30 minutes.
［実施例３］
実施例２において、タマゴサラダの冷却を行わなかった他は、実施例２と同様にしてタマゴサラダを製した。つまり、得られた品温４０℃のタマゴサラダを５ｋｇずつパウチに充填密封した後、そのまま２０℃の室温に６０分間放置した。なお、混合開始から６０分後のタマゴサラダの品温は３５℃であった。
[Example 3]
In Example 2, an egg salad was made in the same manner as in Example 2 except that the egg salad was not cooled. In other words, the egg salad with the product temperature of 40 ° C. was filled and sealed in 5 kg each in a pouch, and then allowed to stand at a room temperature of 20 ° C. for 60 minutes. The product temperature of the egg salad 60 minutes after the start of mixing was 35 ° C.
［比較例１］
実施例１（１）及び（２）と同様にして、加熱凝固卵の截断物を製した。次いで、実施例１（３）において、品温２２℃の加熱凝固卵の截断物と酸性水中油型乳化状調味料とを混合した他は、実施例１と同様にしてタマゴサラダを得た。つまり、カントーミキサーにマヨネーズ（品温１５℃）１０部を投入し、次いで、品温２２℃の加熱凝固卵の截断物３０部を投入した後、５分間混合してタマゴサラダを得た。混合後のタマゴサラダの品温は２０℃であった。続いて得られたタマゴサラダを５ｋｇずつポリエチレン製のパウチに充填密封した。
[Comparative Example 1]
In the same manner as in Examples 1 (1) and (2), cut pieces of heat-coagulated eggs were produced. Next, in Example 1 (3), an egg salad was obtained in the same manner as in Example 1 except that the cut product of heat-coagulated eggs having a product temperature of 22 ° C. and an acidic oil-in-water emulsified seasoning were mixed. That is, 10 parts of mayonnaise (product temperature: 15 ° C.) was added to a can-to-mixer, and then 30 parts of cut pieces of heat-coagulated eggs having a product temperature of 22 ° C. were added, followed by mixing for 5 minutes to obtain an egg salad. The product temperature of the egg salad after mixing was 20 ° C. Subsequently, 5 kg of the obtained egg salad was filled and sealed in a polyethylene pouch.
［比較例２］
比較例１と同様にして得た容器詰めタマゴサラダを８０℃のボイル槽で６０分間加熱した。加熱後のタマゴサラダの品温は８０℃であった。続いて、この加熱後の容器詰めタマゴサラダを５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を１０℃とした。なお、混合開始後、冷却を終了するまでの時間は３０分であった。
[Comparative Example 2]
A container-filled egg salad obtained in the same manner as in Comparative Example 1 was heated in a boiled bath at 80 ° C. for 60 minutes. The product temperature of the egg salad after heating was 80 ° C. Then, the container-packed egg salad after heating was immersed in a 5 ° C. cooling water bath and cooled for 20 minutes to adjust the product temperature of the egg salad to 10 ° C. The time from the start of mixing to the end of cooling was 30 minutes.
［比較例３］
実施例１（１）において、ホール生卵を加熱凝固させるステンレス製のバットの形状とホール生卵の充填量を変えた他は、実施例１と同様にしてタマゴサラダを得た。つまり、ホール生卵を縦５ｃｍ×横７ｃｍ×高さ５ｃｍのステンレス製のバットにホール生卵として２個分ずつ（１１０ｇずつ）充填した。充填したホール生卵は表面から卵黄部が盛り上がった状態でありバット壁面における卵白の高さは１．５ｃｍであった。これを雰囲気温度が９５℃のスチーマーで２０分間加熱して凝固させて加熱凝固卵を製した。
[Comparative Example 3]
In Example 1 (1), an egg salad was obtained in the same manner as in Example 1 except that the shape of the stainless steel bat for heating and solidifying the whole raw egg and the filling amount of the whole raw egg were changed. In other words, the whole raw eggs were filled in two pieces (110 g each) as whole raw eggs in a stainless bat having a length of 5 cm, a width of 7 cm, and a height of 5 cm. The filled whole raw egg was in a state where the yolk portion was raised from the surface, and the height of the egg white on the bat wall surface was 1.5 cm. This was heated and solidified with a steamer having an ambient temperature of 95 ° C. for 20 minutes to produce a heat-coagulated egg.
得られた加熱凝固卵をバットから取り出してダイサー（アーシェル社製）で１０ｍｍ×１０ｍｍ×１２ｍｍのカットサイズでダイスカットし、加熱凝固卵の品温８２℃の截断物を得た。得られた加熱凝固卵の截断物に関して実施例１と同様にして基準卵白片の０．７倍以上の質量を有する卵白片の含有量を求めたところ３０％であった。 The obtained heat-coagulated egg was taken out from the bat and diced with a dicer (manufactured by Archer) in a cut size of 10 mm × 10 mm × 12 mm, and a cut product having a product temperature of 82 ° C. was obtained. The content of the egg white piece having a mass 0.7 times or more that of the reference egg white piece was determined in the same manner as in Example 1 with respect to the obtained cut piece of the heat-coagulated egg, and found to be 30%.
続いて、カントーミキサーにマヨネーズ（品温１５℃）１０部を投入し、次いで、品温５０℃の加熱凝固卵の截断物３０部を投入した後、５分間混合してタマゴサラダを得た。混合後のタマゴサラダの品温は３５℃であった。続いて得られたタマゴサラダを５ｋｇずつポリエチレン製のパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を１０℃とした。なお、混合開始後、冷却を終了するまでの時間は３０分であった。 Subsequently, 10 parts of mayonnaise (product temperature of 15 ° C.) were added to the can-to-mixer, and then 30 parts of the cut pieces of heat-coagulated eggs having a product temperature of 50 ° C. were added, followed by mixing for 5 minutes to obtain an egg salad. The product temperature of the egg salad after mixing was 35 ° C. Subsequently, 5 kg of the obtained egg salad was filled and sealed in polyethylene pouches, immersed in a cooling water bath at 5 ° C. and cooled for 20 minutes to adjust the egg salad temperature to 10 ° C. The time from the start of mixing to the end of cooling was 30 minutes.
［比較例４］
（１）茹で卵の製造
殻付き生卵（鶏卵、Ｍサイズ）を９５℃の湯中で１５分間茹でた後、４℃の冷水で冷却し、脱殻装置で殻を剥いて茹で卵を得た。この際、茹で卵の表面に付着した卵殻を洗い流したりするために、茹で卵に流水がかかったり、水中に浸漬状態となったりして、茹で卵が５分間程度、水と接触状態となった。
[Comparative Example 4]
(1) Production of boiled eggs Boiled raw eggs (chicken eggs, M size) were boiled in 95 ° C. water for 15 minutes, then cooled with cold water at 4 ° C., and shells were peeled off with a shell removal device to obtain eggs with boiled eggs. . At this time, in order to wash away the eggshell adhered to the surface of the egg with a boil, the boiled egg was splashed with water or immersed in water, and the boiled egg was in contact with water for about 5 minutes. .
（２）加熱凝固卵の截断物の製造
（１）で製した茹で卵を８０℃のボイル槽に５分間浸漬して加熱した。ボイル槽から取り出した茹で卵の品温は８０℃であった。得られた品温８０℃の茹で卵をダイサー（アーシェル社製）で１０ｍｍ×１０ｍｍ×１２ｍｍのカットサイズでダイスカットし、加熱凝固卵の截断物を得た。得られた加熱凝固卵の截断物の品温は７０℃であった。得られた加熱凝固卵の截断物に関して以下の測定を行った。まず、カットサイズ（１０ｍｍ×１０ｍｍ×１２ｍｍ）通りに直方体の形状に加熱凝固卵白を包丁で切り出して卵白片、つまり、基準卵白片を得た。この基準卵白片一つあたりの質量を測定したところ１．２ｇであった。次に、５００ｇ（茹卵９個分）の加熱凝固卵の截断物の中から卵白部を採取し合計質量を測定したところ３６０ｇであった。続いて、この卵白部の中から前記基準卵白片に対して０．７倍以上の質量を有する卵白片を選別し合計質量を測定したところ１１２ｇであった。これらの値から、基準卵白片の０．７倍以上の質量を有する卵白片の含有量を求めたところ３１％であった。
(2) Manufacture of cut pieces of heat-coagulated eggs The eggs were dipped in a boil tank at 80 ° C. for 5 minutes and heated. The product temperature of the boiled egg taken out from the boil tank was 80 ° C. The resulting boiled egg at 80 ° C. was diced with a dicer (manufactured by Archer) in a cut size of 10 mm × 10 mm × 12 mm to obtain a cut product of heat-coagulated eggs. The product temperature of the cut product of the obtained heat-coagulated egg was 70 ° C. The following measurement was performed on the cut pieces of the obtained heat-coagulated eggs. First, heat-coagulated egg white was cut into a rectangular parallelepiped shape according to the cut size (10 mm × 10 mm × 12 mm) to obtain an egg white piece, that is, a reference egg white piece. It was 1.2g when the mass per this reference | standard egg white piece was measured. Next, the egg white portion was collected from 500 g (for 9 eggs) of cut pieces of heat-coagulated eggs, and the total mass was measured to be 360 g. Subsequently, an egg white piece having a mass 0.7 times or more with respect to the reference egg white piece was selected from the egg white portion, and the total mass was measured and found to be 112 g. From these values, the content of egg white pieces having a mass 0.7 times or more that of the standard egg white pieces was determined and found to be 31%.
（３）タマゴサラダの製造
（２）で製した加熱凝固卵の截断物を用いた他は実施例１と同じ配合と製法で、タマゴサラダを製した。つまり、カントーミキサーにマヨネーズ（品温１５℃）１０部を投入し、次いで、品温５０℃の加熱凝固卵の截断物３０ｋｇを投入した後、５分間混合してタマゴサラダを得た。混合後のタマゴサラダの品温は３５℃であった。続いて得られたタマゴサラダを５ｋｇずつポリエチレン製のパウチに充填密封した後、５℃の冷却水槽に浸漬して２０分間冷却処理してタマゴサラダの品温を１０℃とした。なお、混合開始後、冷却を終了するまでの時間は３０分であった。
(3) Manufacture of egg salad Egg salad was manufactured by the same composition and manufacturing method as Example 1 except having used the cut piece of the heat-coagulated egg manufactured by (2). That is, 10 parts of mayonnaise (product temperature of 15 ° C.) was added to a can-to-mixer, and then 30 kg of a cut product of heated coagulated eggs with a product temperature of 50 ° C. was added, followed by mixing for 5 minutes to obtain an egg salad. The product temperature of the egg salad after mixing was 35 ° C. Subsequently, 5 kg of the obtained egg salad was filled and sealed in polyethylene pouches, immersed in a cooling water bath at 5 ° C. and cooled for 20 minutes to adjust the egg salad temperature to 10 ° C. The time from the start of mixing to the end of cooling was 30 minutes.
［試験例１］
実施例１〜３及び比較例１〜４で製した容器詰めタマゴサラダを１０℃の冷蔵庫に２日間保存した後、開封して食し、下記の評価記号により、これらのタマゴサラダの卵風味と加熱凝固卵截断物の卵白部の食感を評価した。結果を表１に示す。
[Test Example 1]
The container-filled egg salads prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were stored in a refrigerator at 10 ° C. for 2 days, then opened and eaten, and the egg flavor and heating of these egg salads according to the following evaluation symbols. The texture of the egg white portion of the coagulated egg slice was evaluated. The results are shown in Table 1.
「評価記号」
＜卵風味の評価＞
Ａ：タマゴサラダとしての大変好ましい卵風味を有する。
Ｂ：タマゴサラダとしての好ましい卵風味を有する。
Ｃ：タマゴサラダとしての好ましい卵風味にやや欠ける。
Ｄ：タマゴサラダとしての好ましい卵風味に欠ける。
＜卵白部の食感の評価＞
Ａ：ソフトな食感を有する。
Ｂ：ソフトな食感にやや欠けるが問題ない程度である。
Ｃ：やや硬い食感を有する。
Ｄ：硬い食感を有する。
"Evaluation symbol"
<Evaluation of egg flavor>
A: It has a very favorable egg flavor as an egg salad.
B: It has a preferable egg flavor as an egg salad.
C: Slightly lacking in a preferred egg flavor as an egg salad.
D: The egg flavor preferable as an egg salad is lacking.
<Evaluation of texture of egg white>
A: It has a soft texture.
B: Slightly lacking in soft texture but not problematic.
C: It has a slightly hard texture.
D: It has a hard texture.
表１より、基準卵白片に対し０．７倍以上の質量を有する卵白片の含有量が５０％以上である加熱凝固卵の截断物を用い、混合に用いる前記截断物の品温を５０℃以上とした発明品１乃至３のタマゴサラダは、混合に用いる加熱凝固卵截断物の品温が前記範囲でない比較品１及び２のタマゴサラダや、基準卵白片に対し０．７倍以上の質量を有する卵白片の含有量が前記範囲より少ない比較品３及び４のタマゴサラダに比べて、保存後において優れた卵風味を有することが理解できる。なお、比較品２のタマゴサラダは、混合に用いる加熱凝固卵の截断物が加熱された状態でなく、混合後のタマゴサラダを加熱したものであるが、優れた卵風味を有していなかった。 From Table 1, using a cut product of a heat-coagulated egg having a content of egg white pieces having a mass 0.7 times or more with respect to the reference egg white piece, the product temperature of the cut product used for mixing is 50 ° C. The egg salad of invention products 1 to 3 as described above is 0.7 times or more the weight of the egg salad of comparative products 1 and 2 and the standard egg white piece whose product temperature of the heat-coagulated egg cut used for mixing is not in the above range. It can be understood that the egg white pieces having the egg white pieces have an excellent egg flavor after storage as compared with the egg salads of comparative products 3 and 4 having a content smaller than the above range. In addition, the egg salad of the comparative product 2 is not a state in which the cut pieces of the heat-coagulated egg used for mixing are heated, but the egg salad after mixing is heated, but does not have an excellent egg flavor. .
また、加熱凝固卵の截断物と酸性水中油型乳化状調味料とを混合した後、混合開始後６０分以内に品温を３０℃以下とした発明品１、２のタマゴサラダは、混合後、短時間に品温を特定温度以下としていない発明品３のタマゴサラダに比べて、卵白部がソフトな食感を有してより好ましいものであった。 In addition, the egg salads of Inventions 1 and 2 having a product temperature of 30 ° C. or less within 60 minutes after the start of mixing after mixing the cut pieces of heat-coagulated eggs and the acidic oil-in-water emulsified seasoning after mixing The egg white portion had a soft texture and was more preferable than the egg salad of Invention 3 in which the product temperature was not lower than the specific temperature in a short time.
［試験例２］
ダイスカットした卵白片の形状が、タマゴサラダの卵風味に与える影響を調べるために以下の試験を行った。
[Test Example 2]
The following test was conducted to examine the effect of the shape of the diced egg white pieces on the egg flavor of the egg salad.
生液卵白（ｐＨ８．８）を耐熱性パウチに充填後の包装体の厚みが１０ｃｍとなるように充填密封した後、スチーマーで９０℃で４０分間加熱して凝固させた。次に、得られた加熱凝固卵白を耐熱性パウチから取り出して１０ｍｍ×１２ｍｍ×１２ｍｍの直方体となるように包丁で丁寧にダイスカットした。この直方体の卵白片からなる加熱凝固卵截断物をテスト品１とした。 The raw liquid egg white (pH 8.8) was filled and sealed so that the thickness of the package after filling in a heat-resistant pouch was 10 cm, and then solidified by heating at 90 ° C. for 40 minutes with a steamer. Next, the obtained heat-coagulated egg white was taken out from the heat-resistant pouch and carefully diced with a knife so as to be a 10 mm × 12 mm × 12 mm rectangular parallelepiped. The test product 1 was a heat-coagulated egg cut piece made of this rectangular parallelepiped egg white piece.
更に、得られた加熱凝固卵截断物の半量について、個々の直方体の卵白片を半分の大きさにカットして四面体の卵白片とした。この四面体の卵白片からなる加熱凝固卵截断物をテスト品２とした。 Furthermore, about half the amount of the obtained heat-coagulated egg cut pieces, individual rectangular parallelepiped egg white pieces were cut into half sizes to obtain tetrahedral egg white pieces. The heat-coagulated egg cut piece made of this tetrahedral egg white piece was designated as test product 2.
続いて、これらのテスト品１及び２の加熱凝固卵截断物をスチーマーで加熱して品温５０℃とし、それぞれ下記配合により２種類のタマゴサラダを製造した。得られた２種類のタマゴサラダを５℃で２日間保存した後、以下の方法によりタマゴサラダ中の卵白片の硫化水素量の測定を行った。また、試食によるタマゴサラダの卵風味の評価を行った。結果を表２に示す。 Subsequently, the heat-coagulated egg cut pieces of these test products 1 and 2 were heated with a steamer to a product temperature of 50 ° C., and two types of egg salads were produced respectively according to the following composition. After storing the obtained two types of egg salad at 5 ° C. for 2 days, the amount of hydrogen sulfide in the egg white pieces in the egg salad was measured by the following method. Moreover, the egg flavor of the egg salad by tasting was evaluated. The results are shown in Table 2.
＜タマゴサラダの配合と製造方法＞
下記の配合原料、つまり、加熱凝固卵截断物（品温５０℃）、マヨネーズ、及び食塩をミキサーで攪拌混合してタマゴサラダを得た。
<Formulation and manufacturing method of egg salad>
The following blending raw materials, that is, a heat-coagulated egg sliced product (product temperature: 50 ° C.), mayonnaise, and sodium chloride were stirred and mixed with a mixer to obtain an egg salad.
加熱凝固卵截断物 ８００ｇ
マヨネーズ※１ ２００
砂糖 ９
食塩 ５
―――――――――――――――――
合計１０１４ｇ
※１：実施例１で用いたものと同じ
800g of heat-coagulated egg cake
Mayonnaise * 1 200
Sugar 9
Salt 5
―――――――――――――――――
Total 1014g
* 1: Same as used in Example 1
＜硫化水素量の測定方法＞
まず、２０％w／v濃度の酢酸鉛水溶液に直径５５ｍｍの濾紙を浸漬して０．０７ｇ染み込ませた後に乾燥して、酢酸鉛紙を得た。次に、ツイストキャップ（金属製）で密封可能な１００ｍＬ容量のガラス瓶を用意し、このツイストキャップの内面に前記酢酸鉛紙を貼り付けて、硫化水素測定用容器とした。この硫化水素測定用容器を３つ用意した。続いて、保存後のタマゴサラダから取り出した卵白片を前記容器に２０ｇずつ充填して密封し、３分間２０℃の室内に放置後、ツイストキャップを開け、酢酸鉛紙の白度（ＸＹＺ表色系のＺ値）を測色差計（日本電色工業(株)、Ｃｏｌｏｒ Ｍｅｔｅｒ ＺＥ２０００、３０ｍｍ径の投光パイプを使用、光源Ｄ６５／１０）を用いて測定した。同様の測定を３回行い、その平均値をＺ１値とした。同様の白度の測定を、酢酸鉛紙を硫化水素測定用容器に密封する前のものについても行い、その３回の平均値をＺ０値とした。以上のようにして得られたＺ０値とＺ１値とから、硫化水素量を次式
硫化水素量＝Ｚ０−Ｚ１
により算出した。
<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 pieces taken out from the preserved egg salad were filled in 20 g portions in the container, sealed, left in a room at 20 ° C. for 3 minutes, then the twist cap was opened, and the whiteness (XYZ color of the lead acetate paper) The Z value of the system) was measured using a colorimeter (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 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
※表中の卵風味の評価結果は表１と同じ。 * The evaluation results of egg flavor in the table are the same as in Table 1.
表２より、カットサイズ通りのダイス状の卵白片（基準卵白片）のみからなる加熱凝固卵截断物（テスト品１）を用いたタマゴサラダの方が、基準卵白片の０．５倍の質量を有する卵白片のみからなる加熱凝固卵截断物（テスト品２）を用いたタマゴサラダに比べて、保存後のタマゴサラダの卵白片に含まれる硫化水素量が多いことがわかる。また、卵白片の硫化水素量が多いテスト品１のタマゴサラダの方が、卵白片の硫化水素量が少ないテスト品２のタマゴサラダに比べて卵風味に優れていた。 According to Table 2, the egg salad using the heated coagulated egg white slice (test product 1) consisting only of dice-shaped egg white pieces (reference egg white pieces) according to the cut size is 0.5 times the mass of the reference egg white pieces. It can be seen that the amount of hydrogen sulfide contained in the egg white piece of the preserved egg salad is larger than that of the egg salad using the heat-coagulated egg sliced product (test product 2) consisting only of egg white pieces having the following. Moreover, the egg salad of test product 1 with a large amount of hydrogen sulfide in egg white pieces was superior in egg flavor compared to the egg salad of test product 2 with a small amount of hydrogen sulfide in egg white pieces.
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| JP2000060493A (en) * | 1998-08-26 | 2000-02-29 | Q P Corp | Egg food and its production |
| JP2001149046A (en) * | 1999-11-29 | 2001-06-05 | Q P Corp | Egg white composition |
| JP2005073537A (en) * | 2003-08-29 | 2005-03-24 | Q P Corp | Thermally coagulated albumen and processed food using the same |
| JP2007143444A (en) * | 2005-11-25 | 2007-06-14 | Q P Corp | Method for producing egg salad |
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| JP3438981B2 (en) * | 1995-01-12 | 2003-08-18 | キユーピー株式会社 | Coagulated egg and its manufacturing method |
| JPH08228721A (en) * | 1995-02-21 | 1996-09-10 | Ajinomoto Co Inc | Volume production of heated egg like boiled egg |
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| JP2001149046A (en) * | 1999-11-29 | 2001-06-05 | Q P Corp | Egg white composition |
| JP2005073537A (en) * | 2003-08-29 | 2005-03-24 | Q P Corp | Thermally coagulated albumen and processed food using the same |
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