JP6944738B1 - Boiled eggs with shells and how to make them - Google Patents
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Abstract
【課題】一定期間貯蔵してpHが高くなった原料卵を使用した場合においても、殻剥けが良く硫化黒変が抑制された殻付き味付きゆで卵を製造する方法と殻付き味付きゆで卵を提供する。【解決手段】加熱処理工程と、前記加熱処理工程後に、過酸化水素濃度が300ppm以上10,000ppm未満であり、食塩を含む調味液である過酸化水素含有液に、殻付き味付きゆで卵の塩分濃度が0.8重量%以上2.0重量%以下となるように浸漬する過酸化水素処理工程と、を含む殻付き味付きゆで卵の製造方法である。【選択図】図1PROBLEM TO BE SOLVED: To produce a shell-flavored boiled egg having good shell peeling and suppressed blackening of sulfide even when a raw egg having a high pH after being stored for a certain period of time is used, and a shell-flavored boiled egg. I will provide a. SOLUTION: After a heat treatment step and the heat treatment step, a hydrogen peroxide-containing liquid having a hydrogen peroxide concentration of 300 ppm or more and less than 10,000 ppm and containing salt is added to a boiled egg with a shell. A method for producing a boiled egg with a shell, which comprises a hydrogen peroxide treatment step of immersing the egg so that the salt concentration is 0.8% by weight or more and 2.0% by weight or less. [Selection diagram] Fig. 1
Description
本発明は、殻付き味付きゆで卵とその製造方法に関する。 The present invention relates to a shelled flavored boiled egg and a method for producing the same.
新鮮な卵をゆで卵の製造に使用すると、加熱後の卵白が脆くかつ卵殻膜も剥がれにくくなり、喫食する際、殻を剥くことが非常に困難となる。しかし、産卵から日数が経過すると、卵白中の二酸化炭素(炭酸ガス)が時間の経過とともに放出により徐々に減少し、加熱後の卵白が弾力を持ち卵殻膜も剥がれやすく、殻を容易に剥くことができるようになる。そのため、一般的に原料卵は、一定期間貯蔵して卵白中の二酸化炭素(炭酸ガス)を減少させる方法が採用されている。 When fresh eggs are used in the production of boiled eggs, the heated egg whites are brittle and the eggshell membranes are difficult to peel off, making it very difficult to peel off the shells when eating. However, as the number of days elapses from spawning, carbon dioxide (carbon dioxide) in the egg white gradually decreases due to release over time, and the heated egg white becomes elastic and the eggshell membrane is easily peeled off, so the shell is easily peeled off. Will be able to. Therefore, a method is generally adopted in which raw egg is stored for a certain period of time to reduce carbon dioxide (carbon dioxide) in egg white.
一方で、ゆで卵の加熱時に卵白から発生する硫化水素と卵黄に含まれる鉄分が結合して硫化第一鉄が生成し、黒色への変色、いわゆる硫化黒変が発生することがある。この変色はpHが高いと発生しやすくなることが知られている。殻剥けを改善するために原料卵を一定期間貯蔵すると、卵白中の二酸化炭素(炭酸ガス)の減少に伴いpHが上昇し、硫化黒変が生じやすくなってしまうという問題があった。硫化黒変が発生したゆで卵は喫食による健康面への影響はないものの、見栄えの面から商品価値を下げる原因となることから、原料卵を長期間貯蔵し、二酸化炭素(炭酸ガス)を過度に減少させることは好ましくない。また、原料卵は採卵日やサイズ、殻の厚みといった個体差があるため、すべてを均一な状態にコントロールすることは困難であり、特に商業的に大量生産する際は品質の安定が課題となっている。 On the other hand, when a boiled egg is heated, hydrogen sulfide generated from the egg white and iron contained in the yolk combine to form ferrous sulfide, which may cause discoloration to black, so-called black sulfide. It is known that this discoloration is likely to occur at high pH. When the raw egg is stored for a certain period of time in order to improve the shell peeling, there is a problem that the pH rises as the carbon dioxide (carbon dioxide gas) in the egg white decreases, and blackening of sulfide is likely to occur. Boiled eggs with blackening sulfide do not affect the health of eating, but they cause a decrease in commercial value in terms of appearance. Therefore, raw eggs are stored for a long period of time and carbon dioxide (carbon dioxide) is excessive. It is not preferable to reduce it to. In addition, since raw egg has individual differences such as egg collection date, size, and shell thickness, it is difficult to control all of them in a uniform state, and stable quality is an issue especially in commercial mass production. ing.
硫化黒変の発生を低減する方法として、卵加工品が入った容器内を酸素で補強した雰囲気に保管する方法(特許文献1、特許文献2)が知られている。また、殻剥き後の卵については、酢などの有機酸やpH調整剤を用いたpHの低い調味液に浸漬する方法も行われてきた。 As a method for reducing the occurrence of blackening of sulfide, a method of storing the inside of a container containing a processed egg product in an atmosphere reinforced with oxygen (Patent Document 1 and Patent Document 2) is known. In addition, a method of immersing eggs after shelling in a seasoning liquid having a low pH using an organic acid such as vinegar or a pH adjuster has also been used.
しかし、特許文献1、特許文献2では、硫化黒変を防止する方法として、卵加工品を酸素透過性包材に充填後に酸素を補強した容器内に保管する方法、酸素非透過性包材中に調味液とともに酸素を補強して密閉する方法、酸素透過・非透過包材のいずれかを用い雰囲気又は内部に酸素補強して加圧する方法が挙げられている。しかしながら、これらの方法では硫化黒変を消失させるためには殻剥きゆで卵でも1日程度の処理を必要とし、殻付き味付きゆで卵のように卵殻が付いたものではさらにその効果は低く、1日より長い処理時間が必要となるという問題があった。また、設備導入コストが発生し、ゆで卵の生産コストが高くなる、また、高濃度の酸素を使用することで引火や酸素中毒などの危険性にも配慮する必要があるといった問題もあった。以上のことから、酸素を補強するという方法は実用的ではないと考えられる。 However, in Patent Document 1 and Patent Document 2, as a method of preventing blackening of sulfide, a method of filling a processed egg product in an oxygen-permeable packaging material and then storing it in an oxygen-reinforced container, in an oxygen-impermeable packaging material There are a method of reinforcing and sealing oxygen together with a seasoning liquid, and a method of reinforcing and pressurizing oxygen in the atmosphere or inside by using either an oxygen permeable or impermeable packaging material. However, with these methods, even shell-peeled boiled eggs require treatment for about one day in order to eliminate blackening of sulfide, and those with eggshells such as shell-flavored boiled eggs are even less effective. There was a problem that a processing time longer than one day was required. In addition, there are problems that equipment introduction cost is incurred, the production cost of boiled eggs is high, and it is necessary to consider the risk of ignition and oxygen toxicity by using high concentration oxygen. From the above, it is considered that the method of reinforcing oxygen is not practical.
また、有機酸又はpH調整剤を使用する方法は、酸味など独特の風味が生じるために呈味性が悪くなり、また卵白が固くなって食感を損なうという問題や、酸性物質が卵殻を溶かしてしまうために殻付ゆで卵には採用できないという問題があった。 In addition, the method using an organic acid or a pH adjuster has a problem that the taste is deteriorated due to a unique flavor such as acidity, the egg white becomes hard and the texture is impaired, and an acidic substance dissolves the eggshell. There was a problem that it could not be used for boiled eggs with shells because it would end up.
そこで、本発明は、こうした課題を鑑みてなされたものであり、一定期間貯蔵してpHが高くなった原料卵を使用した場合においても、殻剥けが良く硫化黒変が抑制された殻付き味付きゆで卵を製造する方法及び殻付き味付きゆで卵を提供することを目的とする。 Therefore, the present invention has been made in view of these problems, and even when a raw egg having a high pH after being stored for a certain period of time is used, the shell has good peeling and the blackening of sulfide is suppressed. It is an object of the method of producing a boiled egg with a shell and providing a boiled egg with a shell.
本発明は、上述の目的を達成するために、以下の手段を採った。 The present invention has adopted the following means in order to achieve the above-mentioned object.
本発明の殻付き味付きゆで卵の製造方法は、
殻付き味付きゆで卵の製造方法において、
加熱処理工程と、
過酸化水素含有液に浸漬する過酸化水素処理工程と、
を含むことを特徴とする。
The method for producing a flavored boiled egg with a shell of the present invention is:
In the method of producing boiled eggs with shells
Heat treatment process and
The hydrogen peroxide treatment process of immersing in a hydrogen peroxide-containing liquid and
It is characterized by including.
また、本発明にかかる殻付き味付きゆで卵の製造方法において、
過酸化水素処理工程は、加熱処理工程後に行うものであることを特徴とするものであってもよい。
Further, in the method for producing a flavored boiled egg with a shell according to the present invention,
The hydrogen peroxide treatment step may be characterized in that it is performed after the heat treatment step.
さらに、本発明にかかる殻付き味付きゆで卵の製造方法において、
過酸化水素含有液が、食塩を含む調味液であることを特徴とするものであってもよい。
Further, in the method for producing a flavored boiled egg with a shell according to the present invention,
The hydrogen peroxide-containing liquid may be characterized in that it is a seasoning liquid containing salt.
さらに、本発明にかかる殻付き味付きゆで卵の製造方法において、
過酸化水素濃度が300ppm以上10,000ppm未満の過酸化水素含有液に、殻付き味付きゆで卵の塩分濃度が0.8重量%以上2.0重量%以下となるように浸漬させる工程を含むことを特徴とするものであってもよい。
Further, in the method for producing a flavored boiled egg with a shell according to the present invention,
Includes a step of immersing a shelled boiled egg in a hydrogen peroxide-containing solution having a hydrogen peroxide concentration of 300 ppm or more and less than 10,000 ppm so that the salt concentration of the boiled egg is 0.8% by weight or more and 2.0% by weight or less. It may be characterized in that.
さらに、本発明にかかる殻付き味付きゆで卵の製造方法において、
過酸化水素濃度が1,000ppm以上8,000ppm未満の過酸化水素含有液に、殻付き味付きゆで卵の塩分濃度が0.8重量%以上2.0重量%以下となるように浸漬させる工程を含むことを特徴とするものであってもよい。
Further, in the method for producing a flavored boiled egg with a shell according to the present invention,
A step of immersing a shelled boiled egg in a hydrogen peroxide-containing solution having a hydrogen peroxide concentration of 1,000 ppm or more and less than 8,000 ppm so that the salt concentration of the boiled egg is 0.8% by weight or more and 2.0% by weight or less. It may be characterized by including.
また、本発明にかかる殻付き味付きゆで卵は、
前述した殻付き味付きゆで卵の製造方法で作製された殻付き味付きゆで卵において、
(1)硫化黒変度が5%未満、(2)過酸化水素が0.3ppm以下、かつ(3)塩分濃度が0.8重量%以上2.0重量%以下であることを特徴とする。
In addition, the flavored boiled egg with a shell according to the present invention
In the shell-flavored boiled egg produced by the method for producing a shell-flavored boiled egg described above,
It is characterized in that (1) the blackness sulfide variation is less than 5%, (2) hydrogen peroxide is 0.3 ppm or less, and (3) the salt concentration is 0.8% by weight or more and 2.0% by weight or less. ..
本発明にかかる殻付き味付きゆで卵とその製造方法によれば、殻付き味付きゆで卵の製造工程において、過酸化水素処理を行うことにより、殻剥けが良く硫化黒変が抑制された殻付き味付きゆで卵を得ることができる。 According to the shell-flavored boiled egg and the method for producing the shell-flavored boiled egg according to the present invention, in the process of producing the shell-flavored boiled egg, the shell is peeled off well and the blackening of sulfide is suppressed by performing the hydrogen peroxide treatment. You can get a flavored boiled egg.
以下、本発明にかかる殻付き味付きゆで卵の製造方法及び殻付き味付きゆで卵を実施するための形態について詳細に説明する。 Hereinafter, a method for producing a shell-flavored boiled egg and a form for carrying out the shell-flavored boiled egg according to the present invention will be described in detail.
本発明にかかる殻付き味付きゆで卵の製造方法及び殻付き味付きゆで卵に使用される卵は、食用に供されるものであれば特に限定されるものではない。例えば、鶏、鶉、アヒル、鴨等の卵を用いることができる。 The method for producing a shelled boiled egg and the egg used for the shelled flavored boiled egg according to the present invention are not particularly limited as long as they are edible. For example, eggs such as chicken, quail, duck, and duck can be used.
本発明にかかる殻付き味付きゆで卵の製造方法は、主として、二酸化炭素放出工程(S1)、加熱処理工程(S2)、過酸化水素処理工程(S3)及び二次加熱工程(S4)、を含む。 The method for producing a flavored boiled egg with a shell according to the present invention mainly comprises a carbon dioxide release step (S1), a heat treatment step (S2), a hydrogen peroxide treatment step (S3), and a secondary heating step (S4). include.
(1)二酸化炭素放出工程(S1)
二酸化炭素放出工程は、加熱後の卵白の弾力性を確保し、卵殻膜を剥がしやすくするための工程であり、所定期間貯蔵して二酸化炭素(炭酸ガス)を卵から放出するための工程である。任意に選択することができ、本工程は省略しても問題はない。より長期に貯蔵した場合にはゆで卵の硫化黒変が起こりやすくなることから、本発明では、かかる場合により高い見栄え改善の効果に資することとなる。
(1) Carbon dioxide release step (S1)
The carbon dioxide release step is a step for ensuring the elasticity of the egg white after heating and making it easy to peel off the eggshell membrane, and is a step for releasing carbon dioxide (carbon dioxide gas) from the egg by storing it for a predetermined period of time. .. It can be selected arbitrarily, and there is no problem even if this step is omitted. When the boiled egg is stored for a longer period of time, blackening of the boiled egg is likely to occur. Therefore, in the present invention, it contributes to a higher effect of improving the appearance in such a case.
(2)加熱処理工程
加熱処理工程は、生卵からゆで卵を製造する工程であり、ボイル、蒸気加熱等の加熱によりゆで卵を作製可能な方法であれば、その方法は特に限定するものではない。加熱の程度についても特に限定するものではなく、卵黄内部がとろとろの液体状のものから、卵黄内部が完全に凝固したゆで具合のものまで、必要に応じて適宜選択すればよい。
(2) Heat treatment step The heat treatment step is a step of producing a boiled egg from a raw egg, and the method is not particularly limited as long as it is a method capable of producing a boiled egg by heating such as boiling or steam heating. No. The degree of heating is not particularly limited, and an appropriate selection may be made as needed, from a liquid state in which the inside of the yolk is thick to a boiled state in which the inside of the yolk is completely solidified.
(3)過酸化水素処理工程
過酸化水素処理工程は、過酸化水素が含有された浸漬液に卵を浸漬処理する工程である。これは、卵の硫化黒変抑制のために行われる工程である。過酸化水素処理のタイミングは、前述した加熱処理工程の前であっても加熱処理工程の後であってもよいが、特に加熱処理後に実施するのが好ましい。過酸化水素処理に使用する浸漬液は、過酸化水素含有水や、食塩等の調味料を含んだ過酸化水素含有調味液等が挙げられる。過酸化水素の濃度は、300ppm以上10,000ppm未満であればよく、より好ましくは1,000ppm以上8,000ppm未満である。過酸化水素の濃度が低い300ppm未満であると、硫化黒変抑制の効果が低くなってしまう。逆に、10,000ppm以上の濃度を有する過酸化水素水又は過酸化水素含有調味液であると、硫化黒変抑制効果は得られるものの、ゆで卵の風味への影響や、最終製品への残留という問題があるからである。
(3) Hydrogen Peroxide Treatment Step The hydrogen peroxide treatment step is a step of immersing an egg in a dipping solution containing hydrogen peroxide. This is a step performed to suppress blackening of sulfide of eggs. The timing of the hydrogen peroxide treatment may be before the above-mentioned heat treatment step or after the heat treatment step, but it is particularly preferable to carry out the hydrogen peroxide treatment after the heat treatment. Examples of the immersion liquid used for the hydrogen peroxide treatment include hydrogen peroxide-containing water, hydrogen peroxide-containing seasoning liquid containing a seasoning such as salt, and the like. The concentration of hydrogen peroxide may be 300 ppm or more and less than 10,000 ppm, more preferably 1,000 ppm or more and less than 8,000 ppm. If the concentration of hydrogen peroxide is less than 300 ppm, the effect of suppressing blackening of sulfide is reduced. On the other hand, if a hydrogen peroxide solution or a hydrogen peroxide-containing seasoning solution having a concentration of 10,000 ppm or more is used, the effect of suppressing blackening of sulfurization can be obtained, but the effect on the flavor of the boiled egg and the residue in the final product are obtained. Because there is a problem.
本工程は、過酸化水素が殻付き味付きゆで卵の内部に浸透することにより、硫化黒変の発生を予防する反応と、既に発生した硫化黒変を消失させる2つの反応が起こることで、硫化黒変がない殻付き味付きゆで卵が得られると考えられる。1つ目の反応では、殻付き味付きゆで卵内部で卵白タンパク質が加熱により変性し、メチオニンやシステイン等の含硫アミノ酸から遊離した硫化水素が過酸化水素によって酸化され、硫黄と水に分解される。これにより、硫化水素と卵黄中の鉄分が結合して硫化第一鉄になることを事前に防いで硫化黒変の発生を予防すると考えられる。2つ目の反応では、硫化黒変の原因である硫化第一鉄が、過酸化水素によって酸化分解され、硫化黒変が消失すると考えられる。 In this step, hydrogen peroxide permeates the inside of a boiled egg with a shell, causing two reactions, one that prevents the occurrence of blackening sulfide and the other that eliminates the blackening sulfide that has already occurred. It is thought that a boiled egg with a shell and no blackening of sulfide can be obtained. In the first reaction, the egg white protein is denatured by heating inside the shelled boiled egg, and hydrogen sulfide liberated from sulfur-containing amino acids such as methionine and cysteine is oxidized by hydrogen sulfide and decomposed into sulfur and water. NS. It is considered that this prevents hydrogen sulfide and iron in egg yolk from binding to ferrous sulfide in advance to prevent the occurrence of blackening of sulfide. In the second reaction, ferrous sulfide, which is the cause of blackening sulfide, is oxidatively decomposed by hydrogen peroxide, and it is considered that the blackening sulfide disappears.
殻付き味付きゆで卵は、卵殻が付いたまま内部の可食部へ塩類で調味されていることが求められ、それが商品価値となっている。調味には主に食塩やアミノ酸塩などの塩類が用いられる場合が多い。硫化黒変は塩類が浸透していない状態でも原料卵の状態や加熱条件により生じるが、特に殻付き味付き卵においては、塩類の有無によって硫化黒変の発生頻度や程度が異なり、塩類の存在下では顕著に硫化黒変が発生しやすいことが分かっている。塩類の存在が硫化黒変を促進する理由はこれまでに明らかにされていないが、一般的にタンパク質はpHの他、塩類の種類や濃度によっても構造安定性を異にすることが知られている。また、前述の通り、硫化黒変の発生は卵白タンパク質の加熱変性によることも知られており、食塩等の塩類を使用した調味と加熱が併せて行われることで、卵白タンパク質の変性とそれによる硫化黒変の発生をより促しているものと考えられる。本発明は、塩類が含まれて硫化黒変が発生しやすい殻付き味付きゆで卵においても、硫化黒変を抑制することができる。 Boiled eggs with shells are required to be seasoned with salts in the edible part inside with the eggshells attached, which is the commercial value. In many cases, salts such as salt and amino acid salts are mainly used for seasoning. Blackening of sulfide occurs depending on the condition of raw eggs and heating conditions even when salts are not infiltrated, but especially in eggs with shells, the frequency and degree of blackening of sulfide differs depending on the presence or absence of salts, and the presence of salts It is known that blackening of sulfide is remarkably likely to occur below. The reason why the presence of salts promotes blackening of sulfide has not been clarified so far, but it is generally known that proteins have different structural stability depending on the type and concentration of salts as well as pH. There is. In addition, as described above, it is also known that the occurrence of blackening of sulfide is due to heat denaturation of egg white protein, and by performing seasoning and heating together with salts such as salt, denaturation of egg white protein and the resulting denaturation It is considered that the occurrence of blackening sulfide is further promoted. According to the present invention, blackening of sulfide can be suppressed even in a boiled egg with a shell that contains salts and is prone to blackening of sulfide.
なお、過酸化水素処理工程において、食塩等の塩類を含んだ調味料を含んだ過酸化水素含有調味液を使用する場合には、最終的な殻付き味付きゆで卵の塩分濃度は、0.8重量%以上2.0重量%以下となるように浸漬液の浸漬濃度や浸漬時間を調整するとよい。0.8重量%未満では塩味が薄く、2.0重量%超では塩味が濃すぎて商品として適さないためである。ここでいう塩分濃度とは、殻付き味付きゆで卵の殻を除いた可食部における塩分濃度のことを指す。 When a hydrogen peroxide-containing seasoning solution containing a seasoning containing salts such as salt is used in the hydrogen peroxide treatment step, the final salt concentration of the shelled boiled egg is 0. The immersion concentration and immersion time of the immersion liquid may be adjusted so as to be 8% by weight or more and 2.0% by weight or less. This is because if it is less than 0.8% by weight, the saltiness is light, and if it exceeds 2.0% by weight, the saltiness is too strong and it is not suitable as a commercial product. The salt concentration referred to here refers to the salt concentration in the edible portion of the boiled egg with a shell, excluding the shell.
(4)二次加熱工程
二次加熱工程は、過酸化水素の分解を促進させる工程である。過酸化水素は反応性が高く、有機物等と反応して自然に無害な酸素と水に分解されるが、過酸化水素処理後に二次加熱処理を行うことで、より過酸化水素の分解を促進させることができる。二次加熱処理条件は特に指定されないが、91℃×2分〜62℃×40分で行うとよい。二次加熱後は送風機等で冷却を行い、冷蔵庫内で保管する。
(4) Secondary heating step The secondary heating step is a step of accelerating the decomposition of hydrogen peroxide. Hydrogen peroxide is highly reactive and reacts with organic substances and is naturally decomposed into harmless oxygen and water. However, by performing a secondary heat treatment after the hydrogen peroxide treatment, the decomposition of hydrogen peroxide is further promoted. Can be made to. The conditions for the secondary heat treatment are not particularly specified, but it is preferable to carry out the treatment at 91 ° C. × 2 minutes to 62 ° C. × 40 minutes. After the secondary heating, cool it with a blower or the like and store it in the refrigerator.
以上の工程により、硫化黒変が抑制された殻付き味付きゆで卵が得られる。 By the above steps, a flavored boiled egg with a shell in which blackening of sulfide is suppressed can be obtained.
以下実施例において、各工程は以下の条件で行った。
まず、殻剥けを良くするため、原料卵のpHが9.0以上となるように採卵日から30日間、10℃の冷蔵庫にて貯蔵する二酸化炭素放出工程を行った。貯蔵した卵を沸騰水でボイルする一次加熱処理工程を行った後に、過酸化水素濃度が300ppm(実施例1−1〜実施例1−3)、500ppm(実施例2)、1,000ppm(実施例3)、2,500ppm(実施例4−1〜実施例4−4)、4,000ppm(実施例5)、8,000ppm(実施例6−1〜実施例6−3)となるように調整した塩水に冷蔵庫内で一晩浸漬させる過酸化水素処理工程を行った(実施例1〜6)。殻付き味付きゆで卵の塩分濃度は、実施例1−1、実施例2、実施例3、実施例4−1、実施例5、実施例6−1が1.4重量%、実施例1−2、実施例4−2、実施例6−2が0.8重量%、実施例1−3、実施例4−3、実施例6−3が2.0重量%、実施例4−4が0.3重量%となるように浸漬させた。
In the following examples, each step was performed under the following conditions.
First, in order to improve shell peeling, a carbon dioxide release step was carried out in which the raw egg was stored in a refrigerator at 10 ° C. for 30 days from the day of egg collection so that the pH of the raw egg was 9.0 or higher. After performing the primary heat treatment step of boiling the stored eggs with boiling water, the hydrogen peroxide concentration was 300 ppm (Examples 1-1 to 1-3), 500 ppm (Example 2), 1,000 ppm (Implementation). Example 3), 2,500 ppm (Examples 4-1 to 4-4), 4,000 ppm (Example 5), 8,000 ppm (Examples 6-1 to 6-3). A hydrogen peroxide treatment step of immersing the prepared salt water in the refrigerator overnight was performed (Examples 1 to 6). The salt concentration of the shell-flavored boiled egg was 1.4% by weight in Example 1-1, Example 2, Example 3, Example 4-1 and Example 5, and Example 6-1. -2, Example 4-2, Example 6-2 is 0.8% by weight, Example 1-3, Example 4-3, Example 6-3 is 2.0% by weight, Example 4-4 Was immersed so as to be 0.3% by weight.
過酸化水素処理後は、卵の表面に残っている食塩を水で流した後に、沸騰水で加熱する二次加熱処理を行った後、送風機で粗熱と表面の水分が取れるまで冷却・乾燥を行い、殻付き味付きゆで卵を得た。 After the hydrogen peroxide treatment, the salt remaining on the surface of the egg is flushed with water, then the secondary heat treatment is performed by heating with boiling water, and then the egg is cooled and dried with a blower until the rough heat and the water on the surface are removed. To obtain a boiled egg with a shell.
実施例7では、殻付きの鶏卵を沸騰水でボイルする一次加熱処理を行った後に、過酸化水素濃度が2,500ppmとなるように調整した塩水に0.2MPaの加圧下で浸漬させ、ゆで卵の塩分濃度が1.4重量%となるように過酸化水素処理を行った。過酸化水素処理後は、実施例1〜6と同様に卵の表面に残っている食塩を水で流した後に、沸騰水で加熱する二次加熱処理を行った後、送風機で粗熱と表面の水分が取れるまで冷却・乾燥を行い、殻付き味付きゆで卵を得た。 In Example 7, after performing a primary heat treatment in which shelled chicken eggs are boiled in boiling water, they are immersed in salt water adjusted to have a hydrogen peroxide concentration of 2,500 ppm under a pressure of 0.2 MPa and boiled. Hydrogen peroxide treatment was performed so that the salt concentration of the eggs was 1.4% by weight. After the hydrogen peroxide treatment, the salt remaining on the surface of the egg is flushed with water in the same manner as in Examples 1 to 6, and then a secondary heat treatment is performed in which the egg is heated with boiling water. The eggs were cooled and dried until the water was removed, and boiled eggs with shells were obtained.
また、比較例1〜5として、過酸化水素濃度が0ppm(添加無し)(比較例1−1、比較例1−2)、100ppm(比較例2)、200ppm(比較例3)、10,000ppm(比較例4)、20,000ppm(比較例5)となるように調整した塩水を使用し、比較例1−2以外については、ゆで卵の塩分濃度が1.4重量%となるように浸漬させ、比較例1−2については、0.3重量%となるように浸漬させた。過酸化水素処理後は実施例1〜6と同様に卵の表面に残っている食塩を水で流した後に、沸騰水で加熱する二次加熱処理を行った後、送風機で粗熱と表面の水分が取れるまで冷却・乾燥を行い、殻付き味付きゆで卵を得た。 Further, as Comparative Examples 1 to 5, the hydrogen peroxide concentration was 0 ppm (without addition) (Comparative Example 1-1, Comparative Example 1-2), 100 ppm (Comparative Example 2), 200 ppm (Comparative Example 3), 10,000 ppm. (Comparative Example 4) Using salt water adjusted to 20,000 ppm (Comparative Example 5), except for Comparative Example 1-2, soaked so that the salt concentration of the boiled egg was 1.4% by weight. Then, in Comparative Example 1-2, the mixture was immersed so as to have a concentration of 0.3% by weight. After the hydrogen peroxide treatment, the salt remaining on the surface of the egg is flushed with water in the same manner as in Examples 1 to 6, and then a secondary heat treatment is performed in which the egg is heated with boiling water. The eggs were cooled and dried until the water was removed, and boiled eggs with shells were obtained.
以上の条件で製造した殻付き味付きゆで卵について、下記方法で「硫化黒変抑制効果」、「過酸化水素残留」、「卵の風味」の評価を行った。評価結果を図2に示す。 The shell-flavored boiled eggs produced under the above conditions were evaluated for "sulfide blackening inhibitory effect", "hydrogen peroxide residue", and "egg flavor" by the following methods. The evaluation results are shown in FIG.
実施例1−1、実施例1−2、実施例1−3、実施例2において、「硫化黒変抑制効果」は評価△、「過酸化水素残留」、「卵の風味」は評価○となった。実施例3、実施例4−1、実施例4−2、実施例4−3、実施例4−4、実施例5、実施例7において、「硫化黒変抑制効果」、「過酸化水素残留」、「卵の風味」はすべて評価○となった。実施例6−1、実施例6−2、実施例6−3においては、「硫化黒変抑制効果」、「過酸化水素残留」は評価○、「卵の風味」は、評価△となった。一方、比較例1−1、比較例2及び比較例3において、「過酸化水素残留」、「卵の風味」は評価○となったが、「硫化黒変抑制効果」は評価×となった。比較例4において、「硫化黒変抑制効果」、「過酸化水素残留」は評価○となったが、「卵の風味」が評価×となった。比較例5において、「硫化黒変抑制効果」は評価○、「過酸化水素残留」は評価△となったが、「卵の風味」が評価×となった。比較例1−2(ゆで卵塩分濃度0.3%)では硫化黒変の発生がみられないのに対して、比較例1−1(ゆで卵塩分濃度1.4%)では硫化黒変の発生がみられることから、塩類の存在が硫化黒変の発生に深く影響していることが分かる。また、実施例2、実施例3、比較例1−1、比較例2及び比較例3とから、1000ppm以上の過酸化水素濃度の塩水に浸漬するとより高い硫化黒変抑制効果が得られることがわかる。実施例4−1、比較例1−1、比較例1−2によって得られた殻付き味付きゆで卵の殻を剥いたゆで卵を長軸方向に2等分にカットし、断面部分を撮影した写真を図3に示す。この写真によって、過酸化水素処理の硫化黒変抑制効果が高いものであることが理解できる。 In Example 1-1, Example 1-2, Example 1-3, and Example 2, the "blackening sulfide effect" was evaluated as Δ, the "hydrogen peroxide residue", and the "egg flavor" were evaluated as ○. became. In Example 3, Example 4-1 and Example 4-2, Example 4-3, Example 4-4, Example 5 and Example 7, "effect of suppressing blackening of sulfide" and "residual hydrogen peroxide". , "Egg flavor" were all evaluated as ○. In Examples 6-1 and 6-2, and 6-3, the "blackening sulfide effect" and "hydrogen peroxide residue" were evaluated as ○, and the “egg flavor” was evaluated as Δ. .. On the other hand, in Comparative Example 1-1, Comparative Example 2 and Comparative Example 3, "hydrogen peroxide residue" and "egg flavor" were evaluated as ○, but “sulfide blackening suppressing effect” was evaluated as ×. .. In Comparative Example 4, "effect of suppressing blackening of sulfide" and "residual hydrogen peroxide" were evaluated as ◯, but "flavor of egg" was evaluated as x. In Comparative Example 5, the "blackening sulfide effect" was evaluated as ◯, the "hydrogen peroxide residue" was evaluated as Δ, but the "egg flavor" was evaluated as ×. In Comparative Example 1-2 (boiled egg salt concentration 0.3%), blackening of sulfide was not observed, whereas in Comparative Example 1-1 (boiled egg salt concentration 1.4%), blackening of sulfide was observed. From the occurrence, it can be seen that the presence of salts has a profound effect on the occurrence of sulfide blackening. Further, from Example 2, Example 3, Comparative Example 1-1, Comparative Example 2 and Comparative Example 3, when immersed in salt water having a hydrogen peroxide concentration of 1000 ppm or more, a higher effect of suppressing blackening of sulfide can be obtained. Recognize. The shelled boiled egg with shells obtained in Example 4-1 and Comparative Example 1-1 and Comparative Example 1-2 was cut into two equal parts in the long axis direction, and a cross-sectional portion was photographed. The photograph taken is shown in FIG. From this photograph, it can be understood that the hydrogen peroxide treatment has a high effect of suppressing blackening of sulfurization.
硫化黒変抑制効果は、図4に示すように、以下の要領で評価した。殻付き味付きゆで卵の殻を剥いて、卵の長軸と水平になるように半分にカットし、「硫化黒変度」を測定し、20検体の平均から硫化黒変抑制効果を3段階(○、△、×)で評価した。
○・・・硫化黒変が見られない(硫化黒変度1%未満)
△・・・硫化黒変がほとんど見られない(硫化黒変度1%以上5%未満)
×・・・硫化黒変が見られる(硫化黒変度5%以上)
※「硫化黒変度」算出方法
殻を剥いたゆで卵を長軸方向に2等分にカットし、断面部分を撮影。
断面部分の画像をImage−Jで『硫化黒変面積』と『卵黄全体面積』を測定し、下記計算式で硫化黒変度を計算した。
硫化黒変度=『硫化黒変面積』/『卵黄全体面積』×100
・Image−J分析手順
『黒変部面積』は、ゆで卵卵黄の断面画像の「red」チャンネルにおいて、画像のしきい値を0〜160(調整範囲:0〜255)の範囲に設定して卵黄の断面中に選択された部分の面積を計算させた。
『卵黄全体面積』は、ゆで卵卵黄の断面画像の「blue」チャンネルにおいて、画像のしきい値を0〜80(調整範囲:0〜255)の範囲に調整し、卵黄の断面中に選択された部分の面積を計算させた。
・撮影使用カメラ:「Canon EOS Kiss X8i」
・撮影条件:蛍光灯下で水平面照度が450〜480Lux
対象面からカメラまでの距離50〜55cm
・水平面照度測定機器:「Testo540(株式会社テスト−)」
As shown in FIG. 4, the effect of suppressing sulfide blackening was evaluated as follows. Peel the shell of a flavored boiled egg with a shell, cut it in half so that it is horizontal to the long axis of the egg, measure the "black sulfide variation", and measure the black sulfide change suppression effect from the average of 20 samples in 3 stages. It was evaluated by (○, △, ×).
○ ・ ・ ・ No blackening of sulfide is observed (blackening of sulfide less than 1%)
Δ: Almost no blackening of sulfide is observed (blackening of sulfide of 1% or more and less than 5%).
×: Blackening of sulfide is observed (blackening of sulfide of 5% or more)
* Calculation method of "black sulfide variation" The boiled egg with the shell peeled off is cut into two equal parts in the long axis direction, and the cross section is photographed.
The "blackening sulfide area" and the "total area of egg yolk" were measured with Image-J on the image of the cross-sectional portion, and the blackening sulfide degree was calculated by the following formula.
Black sulfide variation = "black sulfide area" / "total egg yolk area" x 100
-In the Image-J analysis procedure "blackened area", the threshold value of the image is set in the range of 0 to 160 (adjustment range: 0 to 255) in the "red" channel of the cross-sectional image of the boiled egg yolk. The area of the selected portion in the cross section of the yolk was calculated.
The "total area of egg yolk" is selected in the cross section of the yolk by adjusting the threshold value of the image to the range of 0 to 80 (adjustment range: 0 to 255) in the "blue" channel of the cross section image of the boiled egg yolk. The area of the egg yolk was calculated.
-Camera used for shooting: "Canon EOS Kiss X8i"
-Shooting conditions: Horizontal illuminance of 450 to 480 Lux under fluorescent lighting
Distance from the target surface to the camera 50-55 cm
-Horizontal plane illuminance measuring device: "Testo540 (Test Co., Ltd.)"
過酸化水素残留は、最終製品の過酸化水素の残留濃度を酸素電極法により測定し、下記基準で評価した。
○・・・0.3ppm未満を「残留無し」
×・・・0.3ppm以上を「残留有り」
The residual hydrogen peroxide was evaluated by measuring the residual concentration of hydrogen peroxide in the final product by the oxygen electrode method and using the following criteria.
○ ・ ・ ・ Less than 0.3ppm is “no residue”
× ・ ・ ・ 0.3ppm or more “residual”
卵の風味は、最終製品の殻を剥いた後の風味を確認し、下記基準で評価した。
○・・・卵の風味が感じられる
△・・・卵の風味はあまり感じられない
×・・・異臭が感じられる
The flavor of the egg was evaluated according to the following criteria after confirming the flavor of the final product after peeling.
○ ・ ・ ・ Egg flavor can be felt △ ・ ・ ・ Egg flavor is not so much felt × ・ ・ ・ Offensive odor can be felt
なお、本発明は上述した実施形態に何ら限定されるものではなく、本発明の技術的範囲に属する限り種々の態様で実施しうる。 The present invention is not limited to the above-described embodiment, and can be implemented in various embodiments as long as it belongs to the technical scope of the present invention.
上述した実施の形態で示すように、主として、殻付き味付きゆで卵を製造する方法として産業上利用可能である。 As shown in the above-described embodiment, it is mainly industrially applicable as a method for producing a shelled flavored boiled egg.
S1…二酸化炭素放出工程、S2…加熱処理工程、S3…過酸化水素処理工程、S4…二次加熱工程(S4) S1 ... Carbon dioxide release step, S2 ... Heat treatment step, S3 ... Hydrogen peroxide treatment step, S4 ... Secondary heating step (S4)
Claims (4)
加熱処理工程と、
過酸化水素濃度が300ppm以上10,000ppm未満であって、塩類を含んだ調味料を含んだ過酸化水素含有液に、殻付き味付きゆで卵の塩分濃度が0.8重量%以上2.0重量%以下となるように浸漬する過酸化水素処理工程と、
過酸化水素の分解促進のための二次加熱処理工程と、
を含むことを特徴とする殻付き味付きゆで卵の製造方法。 In the method of producing boiled eggs with shells
Heat treatment process and
The salt concentration of a boiled egg with shells is 0.8% by weight or more and 2.0 in a hydrogen peroxide-containing solution containing a seasoning containing salts and a hydrogen peroxide concentration of 300 ppm or more and less than 10,000 ppm. A hydrogen peroxide treatment step of immersing so as to be less than% by weight , and
Secondary heat treatment process to promote decomposition of hydrogen peroxide,
A method for producing a flavored boiled egg with a shell, which comprises.
(1)硫化黒変度が5%未満及び(2)過酸化水素が0.3ppm以下である殻付き味付きゆで卵の製造方法。
In the method for producing a flavored boiled egg with a shell according to any one of claims 1 to 3.
(1) A method for producing a shelled boiled egg having a black sulfide variation of less than 5% and (2) hydrogen peroxide of 0.3 ppm or less.
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