JP7075676B1 - How to make a boiled egg for heating in a microwave oven and how to make a seasoned boiled egg for heating in a microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent a boiled egg from bursting due to heating in a microwave oven without impairing the appearance of the boiled egg. SOLUTION: A half-splitting step of splitting a boiled egg from which the shell has been removed in half, a binding step of sprinkling a food adhesive containing transglutaminase on the surface of the boiled egg divided in half, and binding the bound boiled egg 1 In the refrigerating process of late refrigeration, and 100 g of boiled eggs that have been refrigerated after binding, 50 g of water contains trisodium citrate with a content of 20% and sodium polyphosphate with a content of 40%. After the filling step of filling with a filling solution containing 1% of the amount of water and an improving agent consisting of tetrasodium pyrophosphate (anhydrous) having a content of 40%, and the filling step of chilled boiled eggs, heating at 85 ° C. for 30 minutes. It includes a treatment step including a heat sterilization step of heat sterilization under conditions and a cooling step of allowing boiled eggs to cool after heat sterilization. [Selection diagram] Fig. 1

Description

The present invention relates to a method for producing a boiled egg for heating in a microwave oven and a method for producing a seasoned boiled egg for heating in a microwave oven.

In general, microwave-heating a boiled egg with its shell removed may cause it to burst depending on the heating conditions. Therefore, when a dish topped with a boiled egg is heated in a microwave oven, it takes time and effort to remove the boiled egg once.

For these reasons, there is a demand for a means that does not cause a rupture even when a boiled egg is heated in a microwave oven. In order to meet this demand, a method of arranging the boiled egg around the ingredients with high salt concentration and a method of arranging the boiled egg in the center of the bento have been proposed so that the microwave is not concentratedly irradiated on the boiled egg. There is. Further, a method has been proposed in which a "lump containing a boiled egg cut into small pieces", which is a mixture of a small piece of the boiled egg and another ingredient such as mayonnaise, is used instead of the boiled egg (for example, Patent Document 1). reference.).

Furthermore, the rupture of a boiled egg includes the rupture of the yolk and the rupture of the egg white. At least the yolk part is based on the finding that the yolk part will not rupture if a part of the yolk part is exposed on the surface, such as a split type, a comb-shaped comb type, or a sliced slice type. Boiled eggs that can be cut so that a part of the yolk is exposed on the surface and have a size of 1.5 cm or more and frozen are heated in a microwave oven to prevent the yolk from bursting, especially the yolk that can prevent the yolk from bursting. Also disclosed is a method of preventing the yolk from bursting due to heating in a microwave oven (see, for example, Patent Document 2).

Japanese Unexamined Patent Publication No. 2005-204569 JP-A-2015-208231

However, in the invention described in Patent Document 1, in order to devise the arrangement, the combination with other ingredients, particularly the ingredients having a high salt concentration, is a condition, and the boiled egg alone is heated or the ingredients are heated regardless of the salt concentration. There is a problem that it cannot be done.
In addition, the method of using a "lump containing a boiled egg cut into small pieces", which is a mixture of a small piece of a boiled egg and other ingredients, is no longer a method of solving the problem by using the boiled egg itself.

Further, in the invention described in Patent Document 2, at least a part of the yolk portion is exposed on the surface, and the boiled egg is cut and frozen so as to have a size of 1.5 cm or more, so that the appearance is deteriorated. There are challenges.

The present invention has been made in view of the above-mentioned problems, and is a method for producing a boiled egg for heating in a microwave oven and a method for producing a boiled egg for heating in a microwave oven, which can prevent the boiled egg from bursting due to heating in a microwave oven without impairing the appearance of the boiled egg. The purpose is to provide a manufacturing method.

Embodiment 1; In one or more embodiments of the present invention, a half-split step in which a boiled egg from which the shell has been removed is split in half, and a food adhesive containing transglutaminase is sprinkled on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step of refrigerating the bound boiled egg overnight, and a content of 20% in 50 g of water with respect to 100 g of the refrigerated boiled egg after binding. A filling step in which an improving agent consisting of trisodium citrate, sodium polyphosphate having a content of 40%, and tetrasodium pyrophosphate (anhydrous) having a content of 40% is filled with a filler containing 1% of the amount of water. Propose a method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including a sterilization step of sterilizing the chilled boiled egg after the filling step and a cooling step of allowing the sterilized boiled egg to cool. ing.

Form 2; In one or more embodiments of the present invention, a half-split step of splitting a boiled egg from which the shell has been removed in half and a food adhesive containing transglutaminase are sprinkled on the surface of the half-split boiled egg and bound. Boiled egg, a refrigerated step of refrigerating the bound boiled egg overnight, and a content of 20% in 50 g of water with respect to 100 g of the refrigerated boiled egg after the boiled egg. A filling step in which an improving agent consisting of trisodium citrate, sodium polyphosphate having a content of 40%, and tetrasodium pyrophosphate (anhydrous) having a content of 40% is filled with a filler containing 1% of the amount of water. A sterilization step of sterilizing the chilled boiled egg after the filling step, a cooling step of releasing the sterilized boiled egg, and a freezing step of freezing the chilled boiled egg after the cooling step. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a thawing step of thawing a frozen boiled egg and a processing step including a processing step.

Form 3; One or more embodiments of the present invention include a half-split step in which a boiled egg from which the shell has been removed is split in half, and a food adhesive containing transglutaminase is sprinkled on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step in which the bound boiled egg is refrigerated overnight, and a boiled egg that has been refrigerated after the boiled egg is contained in 50 g of water at a content of 30% with respect to 100 g of the refrigerated boiled egg. In a filler containing 1% of the amount of water, an improving agent consisting of trisodium phosphate (anhydrous), sodium dihydrogen phosphate (anhydrous) having a content of 30%, and trisodium citrate having a content of 40% was added. A filling step of filling, a sterilization step of sterilizing the chilled boiled egg after the filling step, a cooling step of releasing the sterilized boiled egg, and a freezing of the chilled boiled egg after the cooling step. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a freezing step for thawing and a thawing step for thawing the frozen boiled egg.

Embodiment 4; One or more embodiments of the present invention include a half-splitting step of splitting a boiled egg from which the shell has been removed in half, and sprinkling a food adhesive containing transglutaminase on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step in which the bound boiled egg is refrigerated overnight, and a boiled egg that has been refrigerated after the boiled egg is contained in 50 g of water at a content of 50% with respect to 100 g of the refrigerated boiled egg. A filling step of filling with an improving agent consisting of sodium ternate citrate, potassium carbonate (anhydrous) having a content of 20%, and dextrin having a content of 30% with a filling liquid containing 1% of the amount of water, and the freezing. A sterilization step of sterilizing the boiled egg after the filling step, a cooling step of releasing the sterilized boiled egg, a freezing step of freezing the cooled boiled egg after the cooling step, and a frozen boiled egg. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a thawing step for thawing and a processing step including.

Form 5; One or more embodiments of the present invention include a half-splitting step of splitting a boiled egg from which the shell has been removed in half, and sprinkling a food adhesive containing transglutaminase on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step of refrigerating the bound boiled egg overnight, and a content of 20% in 60 g of water with respect to 100 g of the refrigerated boiled egg after the boiled egg. A seasoning step in which an improving agent consisting of trisodium citrate, sodium polyphosphate having a content of 40%, and tetrasodium pyrophosphate (anhydrous) having a content of 40% is filled with a seasoning liquid containing 2% of the amount of water. A sterilization step of sterilizing the chilled boiled egg after the seasoning step, a cooling step of releasing the sterilized boiled egg, and a freezing step of freezing the chilled boiled egg after the cooling step. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a thawing step of thawing a frozen boiled egg and a processing step including a processing step.

Form 6; One or more embodiments of the present invention include a half-split step in which a boiled egg from which the shell has been removed is split in half, and a food adhesive containing transglutaminase is sprinkled on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step in which the bound boiled egg is refrigerated overnight, and a boiled egg that has been refrigerated after the boiled egg is contained in 60 g of water at a content of 30% with respect to 100 g of the refrigerated boiled egg. In a seasoning liquid containing 2% of the amount of water, an improving agent consisting of trisodium phosphate (anhydrous), sodium dihydrogen phosphate (anhydrous) having a content of 30%, and trisodium citrate having a content of 40% was added. A seasoning step of filling, a sterilization step of sterilizing the chilled boiled egg after the seasoning step, a cooling step of releasing the sterilized boiled egg, and a freezing of the chilled boiled egg after the cooling step. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a freezing step for thawing and a thawing step for thawing the frozen boiled egg.

Form 7; One or more embodiments of the present invention include a half-splitting step of splitting a boiled egg from which the shell has been removed in half, and sprinkling a food adhesive containing transglutaminase on the surface of the half-split boiled egg for binding. Boiled egg, a refrigerated step in which the bound boiled egg is refrigerated overnight, and a boiled egg that has been refrigerated after the boiled egg is contained in 60 g of water at a content of 30% with respect to 100 g of the refrigerated boiled egg. An improving agent consisting of sodium dihydrogen pyrophosphate, disodium hydrogen phosphate (anhydrous) having a content of 50%, and trisodium citrate having a content of 20% is filled with a seasoning solution containing 2% of the amount of water. A seasoning step, a sterilization step of sterilizing the chilled boiled egg after the seasoning step, a cooling step of releasing the sterilized boiled egg, and a freezing step of freezing the chilled boiled egg after the cooling step. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a process, a thawing step for thawing a frozen boiled egg, and a processing step including a process.

8; One or more embodiments of the present invention include a half-splitting step of splitting a boiled egg from which the shell has been removed in half, and sprinkling a food adhesive containing transglutaminase on the surface of the half-split boiled egg for binding. A boiled egg, a refrigerated step of refrigerating the bound boiled egg overnight, and a content of 49. A seasoning step of filling a freezing resistant agent consisting of 57% maltose, 50% trisodium citrate and 0.33% papaine with a seasoning liquid containing 5% of the amount of water, and the refrigeration. A sterilization step of sterilizing the boiled egg after the seasoning step, a cooling step of releasing the sterilized boiled egg, a freezing step of freezing the chilled boiled egg after the cooling step, and a frozen boiled egg. We are proposing a method for producing a boiled egg for heating in a microwave oven, which includes a thawing step for thawing and a processing step including.

Form 9; In one or more embodiments of the present invention, a half-splitting step of splitting a shell-removed boiled egg in half and a food adhesive containing transglutaminase are sprinkled on the surface of the half-split boiled egg and bound. In the binding step, the first refrigerating step of refrigerating the bound boiled egg overnight, and in the binding step, 100 g of the bound boiled egg is mixed with 60 g of water and the content is 20%. A seasoning step of filling with an improving agent consisting of trisodium acid acid, sodium polyphosphate having a content of 40%, and tetrasodium pyrophosphate (anhydrous) having a content of 40% with a seasoning solution containing 2% of the amount of water. A treatment including a sterilization step of sterilizing the seasoned boiled egg, a cooling step of releasing the sterilized boiled egg, and a second refrigerating step of refrigerating the cooled boiled egg after the cooling step. We are proposing a method for producing seasoned boiled eggs for heating in a microwave oven equipped with a process.

Embodiment 10; One or more embodiments of the present invention include a half-splitting step of splitting a boiled egg from which the shell has been removed in half, and sprinkling a food adhesive containing transglutaminase on the surface of the half-split boiled egg for binding. In the binding step, the first refrigerating step of refrigerating the bound boiled egg overnight, and in the binding step, with respect to 100 g of the bound boiled egg, 60 g of water contains 30% phosphorus. An improving agent consisting of trisodium acid (anhydrous), sodium dihydrogen phosphate (anhydrous) having a content of 30%, and trisodium citrate having a content of 40% is filled with a seasoning solution containing 2% of the amount of water. A seasoning step, a sterilization step of sterilizing the seasoned boiled egg, a cooling step of releasing the sterilized boiled egg, and a second refrigerating step of refrigerating the cooled boiled egg after the cooling step. We are proposing a method for producing a seasoned boiled egg for heating in a microwave oven, which includes a processing step including.

Form 11; In one or more embodiments of the present invention, a half-splitting step of splitting a shell-removed boiled egg in half and a food adhesive containing transglutaminase are sprinkled on the surface of the half-split boiled egg and bound. In the binding step, the first refrigerating step of refrigerating the bound boiled egg overnight, and in the binding step, 60 g of water and 30% of pyrophosphoric acid are added to 100 g of the bound boiled egg. Seasoning is filled with an improving agent consisting of sodium dihydrogen acid, disodium hydrogen phosphate (anhydrous) having a content of 50%, and trisodium citrate having a content of 20% with a seasoning solution containing 2% of the amount of water. A step, a sterilization step of sterilizing the seasoned boiled egg, a cooling step of allowing the sterilized boiled egg to cool, and a second refrigerating step of refrigerating the boiled egg after the cooling step. We are proposing a method for producing seasoned boiled eggs for heating in a microwave oven, which comprises a treatment step including.

According to one or more embodiments of the present invention, there is an effect that the rupture of the boiled egg due to heating in a microwave oven can be prevented without spoiling the appearance of the boiled egg.

It is a figure which shows the processing flow of the manufacturing method of the boiled egg for microwave oven which concerns on 1st Embodiment of this invention. It is a figure which shows the processing flow of the manufacturing method of the boiled egg for microwave oven which concerns on 2nd Embodiment of this invention. It is a figure which shows the processing flow of the manufacturing method of the seasoned boiled egg for microwave oven which concerns on 3rd Embodiment of this invention. It is a figure which shows the processing flow of the manufacturing method of the seasoned boiled egg for microwave oven which concerns on 4th Embodiment of this invention.

<First Embodiment>
Hereinafter, the first embodiment of the present invention will be described with reference to FIG.
In the present embodiment, "%" means "mass%" unless otherwise specified.

<Processing flow>
First, prepare a boiled egg with the shell removed. Boiled eggs from which the shells have been removed are those in which eggs such as chicken eggs and quail eggs are boiled by a usual method, and the shells are removed after cooling.
The type of egg used in the present embodiment is not particularly limited, but a chicken egg, which has a great influence in the microwave oven when ruptured, is preferable.

The size of the boiled egg is not particularly limited, but it may be a size close to that of a whole boiled egg.
It should be noted that a boiled egg having a certain size for topping has a particularly large effect of rupture, and is therefore suitable in this embodiment.

The microwave oven to be used can be a commercially available microwave oven, for example, a household or commercial microwave oven such as the 2014 Toshiba ER-YK3, which can be heated at 500 W for 3 minutes or more, and is a boiled egg. It suffices if it can be warmed to the extent that it can be eaten.

In the method for producing a boiled egg for heating in a microwave oven according to the present embodiment, first, the boiled egg from which the shell has been removed is split in half (step S101; half split step). The half-splitting process is performed with a kitchen knife, knife, etc., and it is desirable that the cross section is clean.

Divided in half (step S101) The surface of the boiled egg is sprinkled with a food adhesive containing transglutaminase and bound (step S102; binding step).
The method of sprinkling the food adhesive is not particularly limited.
Further, transglutaminase cannot be uniquely specified because its titer differs depending on the manufacturer, but as an example, as a food adhesive containing transglutaminase, for example, transglutaminase having a content of 2% and a content of 4% A TG preparation comprising calcium lactate, sodium caseinase having a content of 80%, and dextrin having a content of 14% can be exemplified, but is not limited thereto.

The boiled egg that has been bound (step S102) is refrigerated overnight (step S103; refrigeration step).
As a refrigerating method, it is preferable to use a general refrigerator and store the refrigerator at a temperature of 10 degrees or less.

For 100 g of chilled boiled egg (step S103) after binding, for 100 g of filled water consisting of 50 g of water or for 100 g of chilled boiled egg (step S103). , 1% of the amount of water is added to 50 g of water with an improving agent consisting of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%. Filler or an improving agent consisting of trisodium phosphate (anhydrous) with a content of 30%, sodium dihydrogen phosphate (anhydrous) with a content of 30%, and trisodium citrate with a content of 40% in water. 1% of the amount of water is a filler containing 1% of the amount of filler, or an improving agent consisting of trisodium citrate with a content of 50%, potassium carbonate (anhydrous) with a content of 20%, and dextrin with a content of 30%. Fill with the added filler (step S104; filling step).
The filling method is not particularly limited, but the filling solution may be soaked in the whole boiled egg and filled for, for example, for 1 hour or more.

The refrigerated boiled egg is sterilized after the filling step (step S104) (step S105; sterilization step).

Then, the boiled egg after sterilization (step S105) is allowed to cool (step S106; cooling step), and the process is completed.

Regarding sterilization, as an example, storage in an atmosphere of 85 ° C. for 30 minutes can be exemplified, but the present invention is not limited to this. It may be a method of storing in, or a method of prolonging the sterilization time at a temperature close to boiling and keeping it for a long time.

<Example 1>
In this example, the test was conducted under the following conditions. In addition, this Example is a comparative example.
[Processing process]
Half-splitting process → binding process → refrigerating process
[Food adhesive]
TG preparation containing transglutaminase
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 45 seconds.

<Example 2>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase
[Filled water]
Filled water filled with 50 g of water for 100 g of boiled egg
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 1 minute and 50 seconds.

<Example 3>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
50 g of water, 0.5 g of trisodium phosphate with a content of 30% (anhydrous), sodium dihydrogen phosphate with a content of 30% (anhydrous), and citric acid with a content of 40% for 100 g of bound boiled eggs. Filler containing improver C consisting of trisodium
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 2 minutes and 25 seconds.

<Example 4>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
An improver D consisting of 50 g of water, 0.5 g of trisodium citrate with a content of 50%, potassium carbonate (anhydrous) with a content of 20%, and dextrin with a content of 30% per 100 g of bound boiled eggs. Addition filler
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 1 minute and 42 seconds.

<Example 5>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
For 100 g of bound boiled egg, it consists of 50 g of water, 0.5 g of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%. Filler with improver T added
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, there were no abnormalities in any of the five samples even after 2 minutes and 30 seconds had passed.
<Second embodiment>
Hereinafter, the second embodiment of the present invention will be described with reference to FIG.

<Processing flow>
In the method for producing a boiled egg for heating in a microwave oven according to the present embodiment, first, the boiled egg from which the shell has been removed is split in half (step S101; half split step). The half-splitting process is performed with a kitchen knife, knife, etc., and it is desirable that the cross section is clean.

Divided in half (step S101) The surface of the boiled egg is sprinkled with a food adhesive containing transglutaminase and bound (step S102; binding step).
The method of sprinkling the food adhesive is not particularly limited.

The boiled egg that has been bound (step S102) is refrigerated overnight (step S103; refrigeration step).
As a refrigerating method, a general refrigerator is used, and the temperature inside the refrigerator is set to 10 degrees or less.

After binding, for 100 g of chilled boiled egg (step S103), for filling water consisting of 50 g of water, or for 100 g of chilled boiled egg (step S103), with respect to 100 g of chilled boiled egg. To 50 g of water, 1% of the amount of water was added with an improving agent consisting of trisodium citrate having a content of 20%, sodium polyphosphate having a content of 40%, and tetrasodium pyrophosphate (anhydrous) having a content of 40%. Filling solution or an improving agent consisting of trisodium phosphate (anhydrous) with a content of 30%, sodium dihydrogen phosphate (anhydrous) with a content of 30%, and trisodium citrate with a content of 40% in water. 1% of the filler or a filler containing 1% of the amount of water containing an improving agent consisting of trisodium citrate with a content of 50%, potassium carbonate with a content of 20% and dextrin with a content of 30%. Fill with (step S104; filling step).
The filling method is not particularly limited, but the filling solution may be soaked in the whole boiled egg and filled for, for example, for 1 hour or more.

The refrigerated boiled egg is sterilized after the filling step (step S104) (step S105; sterilization step).

After sterilization (step S105), the boiled egg is allowed to cool (step S106; cooling step). After the cooling step (step S106), the cooled boiled egg is frozen (step S201; freezing step). Then, after the freezing step (step S201), the frozen boiled egg is thawed (step S202; thawing step), and the process is completed.

Regarding sterilization, as an example, storage in an atmosphere of 85 ° C. for 30 minutes can be exemplified, but the present invention is not limited to this. It may be a method of storing in, or a method of prolonging the sterilization time at a temperature close to boiling and keeping it for a long time.

<Example 6>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
Filling liquid filled with 50 g of water for 100 g of boiled egg
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 35 seconds.

<Example 7>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
50 g of water, 0.5 g of trisodium phosphate with a content of 30% (anhydrous), sodium dihydrogen phosphate with a content of 30% (anhydrous), and citric acid with a content of 40% for 100 g of bound boiled eggs. Filler containing improver C consisting of trisodium
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, there were no abnormalities in any of the five samples even after 2 minutes and 30 seconds had passed.

<Example 8>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
An improver D consisting of 50 g of water, 0.5 g of trisodium citrate with a content of 50%, potassium carbonate (anhydrous) with a content of 20%, and dextrin with a content of 30% per 100 g of bound boiled eggs. Addition filler
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, there were no abnormalities in any of the five samples even after 2 minutes and 30 seconds had passed.

<Example 9>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Filling process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase
[Fill]
For 100 g of bound boiled egg, it consists of 50 g of water, 0.5 g of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%. Filler with improver T added
[Heating state of microwave oven]
500W, 2 minutes and 30 seconds
[Number of samples]
5 pieces

When the test was conducted under the above conditions, there were no abnormalities in any of the five samples even after 2 minutes and 30 seconds had passed.

<Third embodiment>
Hereinafter, the third embodiment of the present invention will be described with reference to FIG.

<Processing flow>
First, prepare a boiled egg with the shell removed. Boiled eggs from which the shell has been removed are obtained by boiling eggs such as chicken eggs and quail eggs by a conventional method, and removing the shell after cooling. The type of egg used in the present embodiment is not particularly limited, but a chicken egg, which has a great influence in the microwave oven when ruptured, is preferable.

The size of the boiled egg is not particularly limited, but it may be a size close to that of a whole boiled egg. A boiled egg of a certain size for topping is suitable in the present embodiment because it is particularly affected by rupture.

The microwave oven to be used can be a commercially available microwave oven, for example, a household or commercial microwave oven such as the 2014 Toshiba ER-YK3, which can be heated at 500 W for 3 minutes, and the boiled egg can be used. Anything that can be warmed to the extent that it can be eaten is sufficient.

The boiled egg from which the shell has been removed is split in half (step S101; half split step). Half split is done with a kitchen knife or knife, and it is desirable that the cross section is clean.

Divided in half (step S101) The surface of the boiled egg is sprinkled with a food adhesive containing transglutaminase and bound (step S102; binding step). The method of sprinkling the food adhesive is not particularly limited.

The boiled egg that has been bound (step S102) is refrigerated overnight (step S103; first refrigeration step). As a refrigerating method, a general refrigerator is used, and the refrigerator is stored at a temperature of 10 degrees or less.

After binding, the chilled boiled egg (step S103) is 100 g of the chilled boiled egg, and 60 g of the seasoning solution contains 20% trisodium citrate and 40% sodium polyphosphate. A seasoning solution containing 2% of the amount of the seasoning solution containing an improving agent consisting of 40% tetrasodium pyrophosphate (anhydrous), or trisodium phosphate (anhydrous) with a content of 30% and phosphoric acid with a content of 30%. A seasoning liquid containing 2% of the amount of the seasoning liquid, or an improving agent consisting of sodium dihydrogen (anhydrous) and trisodium citrate having a content of 40%, or sodium dihydrogen pyrophosphate having a content of 30% and a content of 50. Contains a seasoning solution containing 2% of the amount of the seasoning solution, or a maltose with a content of 49.67%, and an improving agent consisting of% disodium hydrogen phosphate (anhydrous) and trisodium citrate with a content of 20%. It is filled with a seasoning solution containing 5% of the amount of the seasoning solution, which is a freezing resistant agent consisting of trisodium citrate having a rate of 50% and papine having a content of 0.33% (step S310; seasoning step).
The filling method is not particularly limited, but the boiled egg may be soaked in the seasoning liquid and filled for, for example, for 1 hour or more.

The refrigerated boiled egg is sterilized after the filling step (step S310) (step S105; sterilization step).

Then, the boiled egg after sterilization (step S105) is allowed to cool (step S106; cooling step) and refrigerated (step S320; second refrigerating step) to complete the process.

Regarding sterilization, as an example, storage in an atmosphere of 85 ° C. for 30 minutes can be exemplified, but the present invention is not limited to this. It may be a method of storing in, or a method of prolonging the sterilization time at a temperature close to boiling and keeping it for a long time.

<Example 10>
In this example, the test was conducted under the following conditions.
[Processing process]
Half-splitting process-> binding process-> first refrigerating process-> seasoning process-> sterilization process-> cooling process-> second refrigerating process
[Food adhesive]
TG preparation containing transglutaminase
[Improver]
An improver T consisting of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 11>
In this example, the test was conducted under the following conditions.
[Processing process]
Half-splitting process-> binding process-> first refrigerating process-> seasoning process-> sterilization process-> cooling process-> second refrigerating process
[Food adhesive]
TG preparation containing transglutaminase
[Improver]
An improver C consisting of trisodium phosphate (anhydrous) with a content of 30%, sodium dihydrogen phosphate (anhydrous) with a content of 30%, and trisodium citrate with a content of 40%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 12>
In this example, the test was conducted under the following conditions.
[Processing process]
Half-splitting process-> binding process-> first refrigerating process-> seasoning process-> sterilization process-> cooling process-> second refrigerating process
[Food adhesive]
TG preparation containing transglutaminase
[Improver]
An improver X consisting of sodium dihydrogen phosphate having a content of 30%, disodium hydrogen phosphate (anhydrous) having a content of 50%, and trisodium citrate having a content of 20%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 13>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase
[Improver]
No improvement agent added
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 2 minutes and 45 seconds.

<Example 14>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase [improving agent]
An improver T consisting of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 15>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process
[Food adhesive]
TG preparation containing transglutaminase [improving agent]
Freezing resistant agent D consisting of maltose with a content of 49.67%, trisodium citrate with a content of 50%, and papain with a content of 0.33%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, all five samples burst in about 2 minutes.

<Fourth Embodiment>
Hereinafter, a fourth embodiment of the present invention will be described with reference to FIG.

<Processing flow>
First, prepare a boiled egg with the shell removed. Boiled eggs from which the shell has been removed are obtained by boiling eggs such as chicken eggs and quail eggs by a conventional method, and removing the shell after cooling. The type of egg used in the present embodiment is not particularly limited, but a chicken egg, which has a great influence in the microwave oven when ruptured, is preferable.

The size of the boiled egg is not particularly limited, but it may be a size close to that of a whole boiled egg. A boiled egg of a certain size for topping is suitable in the present embodiment because it is particularly affected by rupture.

The microwave oven to be used can be a commercially available microwave oven, for example, a household or commercial microwave oven such as the 2014 Toshiba ER-YK3, which can be heated at 500 W for 3 minutes, and the boiled egg can be used. Anything that can be warmed to the extent that it can be eaten is sufficient.

The boiled egg from which the shell has been removed is split in half (step S101; half split step). Half split is done with a kitchen knife or knife, and it is desirable that the cross section is clean.

Divided in half (step S101) The surface of the boiled egg is sprinkled with a food adhesive containing transglutaminase and bound (step S102; binding step). The method of sprinkling the food adhesive is not particularly limited.

The boiled egg that has been bound (step S102) is refrigerated overnight (step S103; refrigeration step). As a refrigerating method, a general refrigerator is used, and the refrigerator is stored at a temperature of 10 degrees or less.

After binding, the chilled boiled egg (step S103) is 100 g of the chilled boiled egg, and 60 g of the seasoning solution contains 20% trisodium citrate and 40% sodium polyphosphate. A seasoning solution containing 1% of the amount of the seasoning solution containing an improving agent consisting of 40% tetrasodium pyrophosphate (anhydrous), or trisodium phosphate (anhydrous) with a content of 30% and phosphoric acid with a content of 30%. A seasoning liquid containing 1% of the amount of the seasoning liquid containing an improving agent consisting of sodium dihydrogen (anhydrous) and trisodium citrate having a content of 40%, or sodium dihydrogen pyrophosphate having a content of 30% and a content of 50. Contains a seasoning solution containing 1% of the amount of the seasoning solution containing an improving agent consisting of% disodium hydrogen phosphate (anhydrous) and trisodium citrate with a content of 20%, or maltose with a content of 49.67%. It is filled with a seasoning solution containing 5% of the amount of the seasoning solution, which is a freezing resistant agent consisting of trisodium citrate having a rate of 50% and papine having a content of 0.33%.
The filling method is not particularly limited, but the boiled egg may be soaked in the seasoning liquid and filled for, for example, for 1 hour or more.

The refrigerated boiled egg is sterilized after the seasoning step (step S410) (step S105; sterilization step).

After sterilization (step S105), the boiled egg is allowed to cool (step S106; cooling step). After the cooling step (step S106), the cooled boiled egg is frozen (step S201; freezing step). Then, after the freezing step (step S201), the frozen boiled egg is thawed (step S202; thawing step), and the process is completed.

Regarding sterilization, as an example, storage in an atmosphere of 85 ° C. for 30 minutes can be exemplified, but the present invention is not limited to this. It may be a method of storing in, or a method of prolonging the sterilization time at a temperature close to boiling and keeping it for a long time.

<Example 16>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase
[Improver]
No improvement agent added
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 17>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase [improving agent]
An improver T consisting of trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate (anhydrous) with a content of 40%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

<Example 18>
In this example, the test was conducted under the following conditions.
[Processing process]
Half split process → Bundling process → Refrigerating process → Seasoning process → Sterilization process → Cooling process → Freezing process → Thawing process
[Food adhesive]
TG preparation containing transglutaminase [improving agent]
Freezing resistant agent D consisting of maltose with a content of 49.67%, trisodium citrate with a content of 50%, and papain with a content of 0.33%.
[Heating state of microwave oven]
500W, 3 minutes
[Number of samples]
5 pieces

When the test was conducted under the above conditions, no abnormality was observed in any of the five samples even after 3 minutes had passed.

The texture of the chilled boiled egg was better than that of the chilled boiled egg.
Further, the taste of the seasoning liquid to which the improving agent was added was better for the improving agents T and C than for the other improving agents.

As described above, in the case of unseasoned boiled eggs, in the case of refrigeration, good results were obtained by using cold-resistant filled water to which the improving agent T was added.

Further, in the case of unseasoned boiled eggs, in the case of freezing, good results were obtained by using cold-resistant filled water to which the improving agents T, C and D were added.

Further, in the case of the seasoned boiled egg, in the case of refrigeration, a good result was obtained by using a seasoning liquid to which the improving agents T, C, X and the freezing resistant agent D were added.

Further, in the case of the seasoned boiled egg, in the case of freezing, good results were obtained by using the seasoning liquid without the improving agent, with the improving agent T and the freezing resistant agent D added. From this result, it is considered that good results can be obtained in the seasoned boiled egg even if the seasoning liquid containing the improving agents C and X is used in the case of freezing.

Claims (11)

The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 50 g of water with a content of 20% trisodium citrate, a content of 40% sodium polyphosphate, and a content of 40%. A filling step in which an improving agent consisting of tetrasodium pyrophosphate (anhydrous) is filled with a filling liquid containing 1% of the amount of water.
A sterilization step of sterilizing the refrigerated boiled egg after the filling step, and a sterilization step.
The cooling process of releasing the boiled egg after sterilization and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 50 g of water with a content of 20% trisodium citrate, a content of 40% sodium polyphosphate, and a content of 40%. A filling step in which an improving agent consisting of tetrasodium pyrophosphate (anhydrous) is filled with a filling liquid containing 1% of the amount of water.
A sterilization step of sterilizing the refrigerated boiled egg after the filling step, and a sterilization step.
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 50 g of water with a content of 30% trisodium phosphate (anhydrous) and a content of 30% sodium dihydrogen phosphate (anhydrous). A filling step in which an improving agent consisting of (anhydrous) and trisodium citrate having a content of 40% is filled with a filling liquid containing 1% of the amount of water.
A sterilization step of sterilizing the refrigerated boiled egg after the filling step, and a sterilization step.
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After binding, the chilled boiled egg is added to 100 g of the chilled boiled egg in 50 g of water with 50% trisodium citrate and 20% potassium carbonate (anhydrous) and a content of 30. A filling step of filling with a filler containing 1% of the amount of water, and an improving agent consisting of% dextrin.
A sterilization step of sterilizing the refrigerated boiled egg after the filling step, and a sterilization step.
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 60 g of water with a content of 20% trisodium citrate, a content of 40% sodium polyphosphate, and a content of 40%. A seasoning step of filling with a seasoning solution containing 2% of the amount of water, an improving agent consisting of tetrasodium pyrophosphate (anhydrous).
A sterilization step of sterilizing the refrigerated boiled egg after the seasoning step,
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 60 g of water with a content of 30% trisodium phosphate (anhydrous) and a content of 30% sodium dihydrogen phosphate (anhydrous). A seasoning step in which an improving agent consisting of (anhydrous) and trisodium citrate having a content of 40% is filled with a seasoning solution containing 2% of the amount of water.
A sterilization step of sterilizing the refrigerated boiled egg after the seasoning step,
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the chilled boiled egg was added to 100 g of the chilled boiled egg in 60 g of water with a content of 30% sodium dihydrogen pyrophosphate and a content of 50% disodium hydrogen phosphate (anhydrous). And a seasoning step of filling with a seasoning liquid containing 2% of the amount of water, and an improving agent consisting of trisodium citrate having a content of 20%.
A sterilization step of sterilizing the refrigerated boiled egg after the seasoning step,
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
A refrigeration process in which the bound boiled egg is refrigerated overnight, and
After the binding, the refrigerated boiled egg was mixed with 100 g of the refrigerated boiled egg in 60 g of water with a content of 49.57% maltose, a content of 50% trisodium citrate, and a content of 0.33. A seasoning step of filling with a seasoning liquid containing 5% of the amount of water, and a seasoning step, in which a freezing resistant agent consisting of% papaine is added.
A sterilization step of sterilizing the refrigerated boiled egg after the seasoning step,
The cooling process of releasing the boiled egg after sterilization and
After the cooling step, a freezing step of freezing the boiled egg that has been allowed to cool, and a freezing step of freezing the boiled egg.
The thawing process to thaw frozen boiled eggs and
A method for producing a boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
The first refrigerating step of refrigerating the bound boiled egg overnight and
In the binding step, for every 100 g of bound boiled egg, in 60 g of water, trisodium citrate with a content of 20%, sodium polyphosphate with a content of 40%, and tetrasodium pyrophosphate with a content of 40% ( A seasoning step of filling an improving agent consisting of (anhydrous) with a seasoning liquid containing 2% of the amount of water.
A sterilization process that sterilizes the seasoned boiled egg,
The cooling process of releasing the boiled egg after sterilization and
After the refrigerating step, a second refrigerating step of refrigerating the boiled egg that has been refrigerated, and
A method for producing a seasoned boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
The first refrigerating step of refrigerating the bound boiled egg overnight and
In the binding step, the content of trisodium phosphate (anhydrous) having a content of 30% and sodium dihydrogen phosphate (anhydrous) having a content of 30% was added to 60 g of water with respect to 100 g of the bound boiled egg. A seasoning step of filling with an improving agent consisting of 40% trisodium citrate with a seasoning liquid containing 2% of the amount of water.
A sterilization process that sterilizes the seasoned boiled egg,
The cooling process of releasing the boiled egg after sterilization and
After the refrigerating step, a second refrigerating step of refrigerating the boiled egg that has been refrigerated, and
A method for producing a seasoned boiled egg for heating in a microwave oven, which comprises a processing step including. The half-splitting process of splitting the boiled egg with the shell removed in half,
A binding process in which a food adhesive containing transglutaminase is sprinkled on the surface of the boiled egg divided in half and bound.
The first refrigerating step of refrigerating the bound boiled egg overnight and
In the binding step, with respect to 100 g of bound boiled eggs, 60 g of water contains 30% sodium dihydrogen pyrophosphate and 50% disodium hydrogen phosphate (anhydrous) and a content of 20%. A seasoning step of filling with a seasoning solution containing 2% of the amount of water, and an improving agent consisting of trisodium citrate.
A sterilization process that sterilizes the seasoned boiled egg,
The cooling process of releasing the boiled egg after sterilization and
After the refrigerating step, a second refrigerating step of refrigerating the boiled egg that has been refrigerated, and
A method for producing a seasoned boiled egg for heating in a microwave oven, which comprises a processing step including.

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