JPH02257826A - Boiled egg filled in container - Google Patents

Abstract

PURPOSE:To prevent water from exuding to the boundary part between an egg white part and an egg yolk part in thermal sterilization by containing one or two or more of sugaralcohols, saccharides, ethyl alcohol and polyphosphates in a boiled egg. CONSTITUTION:A boiled egg and a liquid juice containing one or two or more or sugaralcohols, saccharides, ethyl alcohol and polyphosphates are filled and hermetically sealed in a heat-resistant container, such as retort pouch or can. The container containing the hermetically sealed boiled egg and liquid juice is then thermally sterilized. Thereby, the container is subsequently cooled with cooling water after the thermal sterilization to afford the boiled egg filled in the container. The resultant boiled egg filled in the container has nearly intactly held and soft texture of the egg white part similar to that of a boiled egg subjected to chilling treatment without exuding water to the boundary part between the egg white and the egg yolk parts.

Description

[Detailed Description of the Invention] <Industrial Application> The present invention relates to container-packed boiled eggs in which liquid juice and boiled eggs are filled and sealed in a can or retort pouch and sterilized by heating. It is designed so that water does not accumulate at the border with the yolk and the texture of the white is soft.

<Conventional Technology> Boiling chicken eggs and quail eggs has been a common practice at home. There is no problem with boiled eggs if they are consumed within a short period of time.
Fill a container with boiled eggs along with an infusion solution seasoned with salt, etc.
When sealed and heat sterilized, the white part of the egg is affected by the heat, the salt present in the injection solution, and the acid added to prevent blackening due to sulfurization, compared to eggs that are not heat sterilized after boiling. It had the disadvantage of being hard. In order to eliminate this drawback as much as possible, if heat sterilization is performed simply using clean water without using seasoning liquid as an injection liquid, hardening of the egg white can be prevented, but the egg white of the boiled egg and the egg yolk can be prevented from hardening. Water oozes out at the border between the egg yolks, and this oozing water causes another problem: the yolk becomes sticky or loses its natural yellow color and becomes whitish! there were.

As a method to overcome these drawbacks, container-packed boiled eggs have been developed in which magnesium chloride or calcium chloride is added and then heat sterilized (Japanese Patent Publication No. 54-25102).

<Problems to be Solved by the Invention> However, when heat sterilization is performed by adding magnesium chloride or calcium chloride, water oozing to the boundary between the albumen and yolk is prevented, and the hardening of the albumen is slightly reduced. However, there is a problem in that the texture of the egg white part of such products is harder than that of boiled eggs that have not been heat-treated or boiled eggs that have been chilled.

In view of these circumstances, an object of the present invention is to provide a boiled egg stuffed with '1sWs that has a soft texture similar to that of a chilled boiled egg.

<Means for solving *g> The container-packed boiled eggs of the present invention that achieve the above object contain boiled eggs and a liquid juice containing one or more of sugar alcohols, class M, ethyl alcohol, and polyphosphates. It is characterized by being encapsulated and sterilized, as well as sugar alcohols and saccharides.

This is a boiled egg containing one or more of ethyl alcohol and polyphosphate, characterized in that the boiled egg is sealed and sterilized.

In the present invention, the term "packed boiled eggs" refers to a product in which only boiled eggs or liquid juice and boiled eggs are filled and sealed in a can or retort pouch and heat sterilized. Contains one or more of alcohol, saccharide, ethyl alcohol, and polyphosphate (in some cases,
It prevents water from seeping out at the boundary between the egg white and yolk during heat sterilization, and keeps the texture of the egg white as soft as that of chilled egg white.

Here, the sugar alcohol refers to sorbitol.

Refers to polyhydric alcohols obtained by reducing the aldehyde and ketone groups of sugars, such as maltitol and dextrin alcohol.

In addition, saccharides have the general formula C+l+H2aOs' nP
(m is an integer greater than or equal to 1) refers to water-soluble carbohydrates, specifically monosaccharides such as glucose, and bisaccharides such as white sugar! Group I refers to polysaccharides such as starch and their hydrolysates.

Ethyl alcohol is represented by the formula C, HsOH, and includes not only brewed products but also synthetic products as long as they are safe for human consumption.

Further, polyphosphate refers to a water-soluble salt consisting of a polyphosphoric acid higher than triphosphoric acid and a metal, and specifically refers to sodium polyphosphate, potassium polyphosphate, etc.

Note that it is desirable to use sugar alcohols and saccharides that are less sweet in order to reduce their influence on the taste of the final product.

In the present invention, sugar alcohol is present in the liquid juice.

One or two of sugars, ethyl alcohol, and polyphosphates
When it contains more than one species, its concentration is preferably 1 to 50% (in weight %, the same applies hereinafter), particularly preferably 5 to 30%.

On the other hand, in the present invention, boiled eggs containing one or more of sugar alcohol, ethyl alcohol, and polyphosphate are eggs that have been impregnated with sugar alcohol or the like before being encapsulated and sterilized. Such boiled eggs can be obtained by immersing them in a pretreatment liquid containing one or more of sugar alcohol, ethyl alcohol, and polyphosphate.

In this case, the concentration of sugar alcohol, etc. in the pretreatment liquid is not particularly limited, but is preferably 0.5 to 30%. Eggs can be easily obtained. The concentration of sugar alcohol, etc. that has soaked into the egg white of such boiled eggs is 0.
．． It is desirable that it be 1 to 20%.

Next, a method for manufacturing container-packed boiled eggs according to the present invention will be explained.

One of the methods for producing container-packed boiled eggs according to the present invention includes boiled eggs, sugar alcohol, saccharide, ethyl alcohol,
A liquid juice containing polyphosphate 181 or two or more types is filled into a heat-resistant container such as a retort pouch or a can and sealed. Here, boiled eggs are chicken eggs, quail eggs, duck eggs, and other bird eggs that have been boiled and shelled using a conventional method. In addition, as mentioned above, the liquid juice is made by dissolving an appropriate amount of sugar alcohol, saccharide, ethyl alcohol, polyphosphate, or 281 or more in clear water, but if necessary, salt, chemical seasoning, etc. may be added to taste. seasonings, starches such as wheat flour, IP vegetables,
It may also contain ingredients such as meat. The liquid is 1 boiled egg
It is sufficient to use a general amount of about 30 parts by weight or more per 00 parts by weight, but too much is wasteful, so
The amount is preferably 50 to 100 parts by weight.

Next, the sealed container containing the boiled eggs and liquid is sterilized by heating. The conditions for this heat sterilization are not particularly limited, and may be in-shell conditions. In general, bacteria that adhere to boiled eggs will die (ino-so,
It is desirable to sterilize at high temperature, for example in a retort at 110
It is sufficient to heat sterilize the strawberry at ~130°C for 20 to 40 minutes.

After heat sterilization in this manner, the eggs are cooled with cooling water to form boiled eggs packed in containers.

In addition, in order for one or more of sugar alcohols, sugars, ethyl alcohol, and polyphosphates to penetrate into the egg white part of boiled eggs and fully exhibit their effects, the boiled eggs and liquid must be filled and sterilized by heating. It is desirable to leave it for about 5 to 36 hours.

In addition, as another method for producing container-packed boiled eggs according to the present invention, sugar alcohol, saccharide, ethyl alcohol,
Boiled eggs containing one or more polyphosphates may be simply sealed in a container and heat sterilized under the same conditions as described above. In this case, the boiled eggs do not necessarily need to be sealed in a container with the liquid, but if liquid is used, add salt, seasonings such as chemical seasonings, starch such as flour, vegetables, meat, etc. It can be used by adding ingredients such as. Note that, although it is not necessary to add sugar alcohol or the like to the liquid in this case, it is of course possible to add it.

Incidentally, the container-packed boiled eggs according to the present invention produced in this manner are soft like the chilled egg whites. Incidentally, when measuring the gel strength of boiled eggs that have not been heat sterilized using the method used in Example 1 described below (variations occur depending on the freshness of the eggs), the gel strength shows a value of about 150 to 240 g.
Boiled eggs according to the present invention also fall within this range. On the other hand, when the gel strength of a gel that has been heat sterilized using a conventional method is measured using a similar method, it shows a value of 150 g or less or 300 g or more.

Test Example> Test Example 1 Five boiled chicken eggs (approximately 2
50 g) and dextrin alcohol (DE, 12)
, sorbitol and maltitol sugar alcohols and dextrin 3a! (DE, 8.DE, 11.DE, 25
), Oh! 250 g of each 10% aqueous solution of 112 types of J.G. (starz syrup, corn syrup), oligosaccharides (white sugar), and monosaccharides (glucose), ethyl alcohol, and sodium polyphosphate, each in a 200 m x 220 m retort pouch. After filling and sealing the 12 types of test products in a chilled container (5℃) for 24 hours, they were heated to 121℃ in a retort.
The eggs were sterilized by heating for 25 minutes, and then cooled to obtain test products 1 to 12 of packaged boiled eggs.

In addition, for comparison, one using fresh water as liquid juice (comparative amount 1), and one using 5% calcium chloride aqueous solution as liquid juice as shown in Japanese Patent Publication No. 54-25102 (comparative amount 2), One using a 10% sodium birophosphate aqueous solution (comparative amount 3) and the other using a 10% EDTA aqueous solution (comparative amount 4) were prepared.

After storing each of these samples at room temperature (25°C) for 3 months, they were opened and the texture of the egg white part of the boiled egg was observed. Also,
At the same time, the gel strength of the albumen was measured using a rheometer.

Note that this gel strength is the number of grams measured under the conditions of a plunger of 5 wsφ, a rising speed of 6 am/min, and a full scale of 500 g. These results are shown in Table 1.

Table 1 Note that the "texture" in the table (the same applies hereafter) is the evaluation by 10 well-trained panelists, and is divided into the following stages. The gel strength corresponding to each stage is also shown below.

Gel strength> 1: Soft (weak) Less than 150o: Slightly soft 150-1700: Soft 1
70-240Δ: Slightly hard 240-275
×: Hard 275 or more Furthermore, DE indicates the degree of hydrolysis of starch sugar, and is expressed by the following formula.

As shown in Table 1, in test products 1 to 12 in which sugar alcohol was added to the liquid juice, the texture of the egg white part was soft 7 degrees, similar to that of chilled boiled eggs, and there was water between the egg white part and the egg yolk part. Notama 9 was also not seen. On the other hand, when using fresh water (comparative amount 1), it became even softer, which was not preferable. In addition, in the case of using an aqueous solution of calcium chloride, sodium birophosphate, and EDTA (comparative amounts 2 to 4), water accumulation was prevented, but the egg white part became hard and did not have a preferable texture.

Test Example 2 Next, samples were prepared in the same manner as Test Example 1 using dextrin alcohol (DE, 12), which is easy to use in terms of flavor, and varying its concentration from 0 to 50% as shown in Table 2. Texture.

Gel strength was tested. As shown in Table 2, the effects of dextrin alcohol were observed from a concentration of 1%, but it was found that it is preferable to use dextrin alcohol at a concentration of 5% or more. In addition, when it exceeds 50%, the egg white part becomes too hard, which is not preferable, but when it exceeds 40%, 50%
It also showed a tendency to become slightly hard when used, so 30%
Particularly preferred is the use below.

Test Example 3 Using the liquid juice containing 10% dextrin alcohol (DE, 12), which had a particularly good texture in Test Example 2, it was boiled! The test was conducted in the same manner as in Test Example 1, except that the amount of liquid juice used for 5 eggs (approximately 250 g) was varied as shown in Table 3. The results are shown in Table 3.

Table 3 It was.

Test Example 4 Boiled egg 2 was prepared using liquid juice containing 10% dextrin alcohol (DE, 12), which had a particularly good texture in Test Example 2.
250g was used for 50g, and only the heat sterilization conditions were changed to 4th.
When the test was carried out in the same manner as in Test Example 1 except for the changes shown in the table, the results shown in Table 4 were obtained.

Table 4 As shown in Table 3, it is recognized that the amount of liquid juice per boiled egg (approximately 250 g) is required to be at least 50 g (20 g per 100 g of boiled egg). Heat sterilization conditions for obtaining container-packed boiled eggs according to the invention are 1.
It was found that the usual conditions of 40 minutes at 13°C to about 10 minutes at 130°C can be employed.

Test Example 5 5 boiled chicken eggs each boiled and shelled in the usual way (approximately 2 eggs each)
250 g of a pretreatment solution consisting of a 5% solution of various additives was added to 50 g of the sample, and the mixture was left at 5° C. for 12 hours. Thereafter, each boiled egg was taken out, put into commercially available oden soup, heat sterilized in a retort at 120°C for 30 minutes, and then cooled to obtain test products 13-22.

For comparison, instead of various pretreatment liquids, we also used fresh water (comparative amount 5), 5% calcium chloride aqueous solution (comparative amount 6), and 10% calcium chloride aqueous solution (comparative amount 6).
Sodium pi-tetraphosphate aqueous solution (comparative amount 7) and 10% E
A similar test was conducted using a DTA aqueous solution (comparative amount: 8).

Regarding these, the texture was observed and the gel strength was measured in the same manner as in Test Example 1. These results are shown in Table 5.

Table 5 As shown in Table 5, sugars were used as the pretreatment liquid.

In Test Examples 13 to 22 using sugar alcohol, ethanol, or polyphosphoric acid, the texture of the egg white was as soft as that of chilled boiled eggs, and no water accumulation was observed between the egg white and yolk. Ta. On the other hand, Comparative Products 5 to 8 were not preferable like Comparative Products 1 to 4.

Test Example 6 Boiled eggs are appropriately immersed in a pretreatment solution containing sorbitol.
Boiled eggs containing ~20% by weight of sorbitol in the egg white
Each boiled egg was soaked in commercially available oden soup, retort sterilized (at 121° C. for 25 minutes), and cooled. The texture of the egg white portion of each boiled egg was observed and the gel strength was measured, and the results shown in Table 6 were obtained.

Table 6 From the results shown in Table 6, the amount of sorbitol in the egg white is 0.1.
It was observed that the egg whites containing 5% of egg white tended to become slightly hard due to the salt in the oden soup, but were found to be softer than those that did not contain oden.

Examples Example 1 Five boiled chicken eggs, which had been boiled and shelled in a conventional manner, and 250 g of a seasoning solution having the composition shown below were mixed in a 200 m x 22 (lam
Fill and seal the s retort pouch and chill it for 10 hours (
After being left at 121° C. for 25 minutes in a retort, the eggs were cooled to obtain boiled eggs packed in containers.

Dextrin alcohol with seasoning liquid (DE, 1G) 25.
00g food salt 0.
25g citric acid (crystal) 0.
01 g total 250,00 g When I opened the package immediately after production and tasted it, I found that the egg white had a soft texture similar to that of a chilled boiled egg, and there was some moisture seeping out at the border between the albumen and yolk. I couldn't.

For comparison, when we tried boiled eggs prepared in the same manner using fresh water instead of the seasoning liquid, we found that the egg whites contained a lot of water and had a too soft texture.

Example 2 250 boiled quail eggs (1
800g) and 1700g of the seasoning liquid of the following composition were filled into an empty wire, immersed for 5 hours, then sealed and heated at 115℃ for 10 hours.
The eggs were heat sterilized for 0 minutes and cooled to obtain container-packed boiled eggs.

Seasoning liquid sorbitol 250g table salt
After storing 5g at room temperature (25℃) for 3 months, I opened the package and tasted it, and found that the white part had a soft texture similar to that of chilled boiled eggs, and there was no water exudation at the border between the albumen part and the yolk part. I couldn't.

In addition, for comparison, when we tried boiled eggs prepared in the same manner using fresh water instead of the seasoning liquid, we found that the egg whites contained a lot of water and had a too soft texture.

Example 3 5 chicken eggs (approximately 250 g) boiled and shelled using conventional methods
and 200g of the seasoning liquid with the composition shown below at 200m+sX
A 220 m retort pouch was filled and sealed, and immediately heat sterilized in the retort at 121° C. for 25 minutes, cooled and packaged into boiled eggs.

Dextrin alcohol with seasoning liquid (DE, 10) 80
Total 00g to g Total 1700g Room temperature (25
After being stored for 2 months at (°C), the egg was opened and tasted. Although the egg white felt a little hard due to the higher sugar alcohol concentration than that of Example 1, it had a preferable texture.

Example 4 250 boiled quail eggs (approximately 1800 g) that were boiled and shelled in a conventional manner and 1500 g of a pretreatment liquid with the following composition.
was filled into the blank wire and immersed for 5 hours. After that, take out the boiled eggs, put them in commercially available oden soup, seal it, and boil it at 115℃ for 1 hour.
It was heat sterilized for 00 minutes and cooled.

Pre-treatment liquid blended ethanol 75g clear water
1425g total
After producing 1,500 g, the egg was opened and tasted, and the egg white remained soft in texture.

For comparison, when fresh water was used instead of the pre-treatment liquid, the albumen became hard.

Example 5 Five boiled chicken eggs (approximately 250
g) and 250g of the pretreatment liquid of the composition shown below in a 165m
x Filled in a 250m polyethylene bag and left for 36 hours, 5
It was left at ℃.

Thereafter, the boiled eggs taken out and 250 g of commercially available oden soup were filled and sealed in a 200 m x 220 m retort pouch, and heat sterilized in a retort at 121° C. for 30 minutes to obtain retort sterilized boiled eggs.

Prelude! ! ! Liquid formulation sodium monobolyphosphate 2.5m clear
247.5g of water
After producing a total of 250.0 g, the package was opened and tasted, and the albumen part was found to be soft and had a pleasant texture.

<Effects of the Invention> As explained above, the packaged boiled eggs according to the present invention are packaged together with liquid juice containing 1 [or 2 m or more of sugar alcohol, saccharide, ethyl alcohol, polyphosphate, or sugar alcohol, ethyl alcohol, and polyphosphate. , sugar [, ethyl alcohol.

Because the egg white contains one or more polyphosphates and is heat sterilized, the texture of the egg white is retained almost as it is and has a soft texture similar to chilled or processed boiled eggs. There is no seepage of water into the boundary between the egg yolk and the egg yolk.

Claims (2)

[Claims] (1) A packaged boiled egg, characterized in that a liquid juice containing one or more of sugar alcohol, saccharide, ethyl alcohol, and polyphosphate and a boiled egg are sealed and sterilized. (2) A packaged boiled egg containing one or more of sugar alcohol, saccharide, ethyl alcohol, and polyphosphate, the boiled egg being sealed and sterilized. .