JPH0552181B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to a method for producing seasoned boiled eggs with smoke flavor.

"Prior art and its problems" Seasoned boiled eggs seasoned with various seasonings such as salt or smoked are known.

For example, Japanese Patent Publication No. 45-19622 describes the process of boiling eggs by placing them in lukewarm water containing a small amount of seasonings and vegetable dyes with medicinal properties, raising the temperature to around 105℃ while applying vibrations, and the process of boiling eggs. The process involves cooling the eggs and immersing them at high temperature in a slurry-like mixture of saturated food water, other seasonings, and medicinal vegetable dyes at a temperature of 120 to 130 degrees Celsius, and then smoking the soaked eggs. A method for producing smoked eggs is disclosed which comprises the steps of treating the eggs and forming an airtight plastic coating on the surface of the eggs.

However, according to this method of producing boiled eggs, boiling is carried out at a high temperature of 100°C or higher, so heating must be carried out under pressure, for example in an autoclave, and vibrations during boiling cause the egg shells to break. Furthermore, because the eggs are immersed in a seasoning liquid and boiled, the seasoning liquid is easily contaminated by foreign matter adhering to the egg shells.

In addition, in Japanese Patent Publication No. 54-24463, after keeping hard-boiled eggs in the air or in the refrigerator for at least 3 days, soaking them in a dipping solution containing salt, and drying them at 50℃ to 70℃ for about 4 hours to 6 hours. then 50
Smoke at ℃ to 70℃ for about 4 to 2 hours,
Furthermore, a method for producing flavored smoked eggs is disclosed, in which about 15 to 20% of the water in raw eggs is removed by drying the eggs at about 90°C to 100°C for about 1 to 2 hours.

However, this method of producing boiled eggs has the disadvantage that it takes a long time to produce, resulting in poor work efficiency and difficult production control during that time, and that the texture of the eggs becomes hard due to drying.

``Object of the Invention'' The object of the present invention is to provide a method for producing seasoned boiled eggs that can be boiled using ordinary heating means, that allows the seasoning liquid to last a relatively long time, and that has good work efficiency. There is a particular thing.

"Structure of the Invention" The method for producing seasoned boiled eggs according to the first aspect of the present invention includes a first step of boiling the eggs, and a second step of immersing the eggs in a seasoning liquid containing at least salt and smoke components. , a third step of boiling the eggs again; and a fourth step of coating the surface of the eggs with a resin liquid containing at least a food-grade solvent, a resin component, a coloring agent, and a smoke component.
The second step is performed immediately after the first step, when the temperature of the egg is 40° C. or higher.

Further, the method for producing seasoned boiled eggs according to the second invention of the present invention includes a first step of boiling the eggs, a second step of soaking the eggs in a seasoning solution containing at least salt and smoke components, and a second step of immersing the eggs in a seasoning solution containing at least salt and smoke components. A third step of drying and smoking, a fourth step of boiling the eggs again, and a fifth step of coating the surface of the eggs with a resin liquid containing at least a food-grade solvent, a resin component, a coloring agent, and a smoke component. The method is characterized in that the second step is performed immediately after the first step, when the temperature of the egg is 40° C. or higher.

The present invention will be explained in more detail below.

First, to explain the first invention, the first step of boiling eggs is to solidify the egg white and egg yolk, and is preferably carried out at a temperature of 80 to 95°C for 3 hours or more, and more preferably at a temperature of 90 to 95°C. 95℃
Do this for more than 5 hours. If the temperature is less than 80°C, it will take time for the egg to solidify, and if the temperature is higher than 95°C, the eggshell will be more likely to crack due to vibration. This boiling process cleans the surface of the eggshell and removes foreign matter that has adhered to the surface.

The second step of soaking the eggs in the seasoning liquid is for the purpose of seasoning the hard-boiled eggs as described above.
As the seasoning liquid, one containing at least common salt and a smoke component is used. The concentration of salt is preferably approximately a saturated salt solution, and commercially available smoke liquid or smoke crystals can be used as the smoke component. In addition, medicinal ingredients such as aloe, seasonings such as soy sauce, mirin, and sugar, chemical seasonings such as monosodium glutamate, and food preservatives such as sorbic acid and sodium benzoate may be added to the seasoning liquid. Dip the eggs in the seasoning liquid until the temperature of the eggs has not decreased after the first step, that is, when the temperature is 40℃.
Perform in the above cases. This makes it possible to improve the immersion in the seasoning liquid.

The third step of boiling the eggs again is for secondary sterilization, cleaning of the seasoning liquid that adhered to the eggshells in the above step, and making it easier to coat with resin in the next step. It is preferable to do the above.

The fourth step of coating the surface of the egg with a resin liquid is aimed at making the eggshell airtight to improve the shelf life of the egg and to strengthen the eggshell.
It is preferable to carry out this step after the third step is completed, before the product temperature decreases, for example, when the product temperature is 30°C or higher, thereby improving the adhesion of the resin liquid. . As the resin liquid, one containing at least a food-grade solvent, a resin component, a coloring agent, and a smoke component is used. In this case, ethyl alcohol can be used as a food-grade solvent, and as a resin component, it is preferable to use a resin whose main component is a natural wax such as Sierrak resin, to which polyamide or the like is added as necessary. Food coloring agents can be used, and the smoke liquid and smoke crystals mentioned above can be used as the smoke component. By adding a smoke component, it is possible to impart a smoke flavor to eggshells and increase their commercial value. The resin can be applied by dipping, spraying, or the like.

Next, the second invention will be explained. After the second step, drying and smoking are performed as a third step. Drying and smoking are not distinct and may be performed simultaneously. Preferably, as a pretreatment for smoking, drying is performed at a temperature of 40 to 70°C for about 3 to 7 hours, and then further dried at a temperature of 50 to 70°C by a known method.
All you have to do is smoke it for about 2 to 4 hours. Drying improves the shelf life of eggs, and smoking improves the flavor of eggs.

After drying and smoking in this way, the fourth
The process involves boiling the eggs again. This process is the first
This is similar to the third step of the invention. Although seasoning liquid and the like seep out onto the surface of the egg during the drying and smoking steps, the boiling step cleans the surface, making it easier to coat with the resin liquid in a later step.

After smoking in this manner, the fifth step is to apply a resin-containing liquid to the surface of the egg to coat it with resin. This fifth step is similar to the fourth step in the first invention.

The boiled eggs thus obtained have a good flavor due to the smoke smell, and are seasoned with salt and other seasonings. Furthermore, the storage stability is also good due to the two-layer sterilization effect in the third step and the airtightness effect due to the resin coated on the eggshells.

In addition, in the present invention, eggs such as quail eggs can be used in addition to chicken eggs.

"Embodiments of the Invention" Example 1 Fresh eggs were immersed in water, heated and boiled for 5 hours while maintaining the temperature at 90-95°C (first step).

Add 25 ounces of table salt to the egg before its temperature drops.
% by weight, 1% by weight of smoke solution, and 1% by weight of aloe juice, and left at room temperature for 24 hours (second step).

The eggs were immersed in water again and boiled at around 80°C for 1 hour (third step).

The thus heated egg is immediately immersed in a resin-containing liquid consisting of an alcohol solution containing 5% by weight of Sierra Tsuk resin, 0.5% by weight of an edible coloring agent (coffee color), and 1% by weight of liquid to coat the surface with resin.
It was dried to form a resin film (fourth step).

The surface of the obtained boiled egg was light brown, and the eggshell had a smoky flavor. In addition, the eggshell was relatively strong and did not crack even when subjected to some impact. Furthermore, it was well seasoned, had a strong smoke flavor, and was extremely delicious. And, even if this egg is left at room temperature for a month, it will not rot.
No deterioration of taste occurred. Note that the seasoning liquid did not stain much and could be used many times.

Example 2 Fresh eggs were immersed in water, heated and boiled for 5 hours while maintaining the temperature at 90-95°C (first step).

Add 25 ounces of table salt to the egg before its temperature drops.
The sample was immersed in a seasoning liquid containing 1% by weight, 1% by weight of smoke solution, and 1% by weight of aloe juice, and left at room temperature for 12 hours (second step).

Dry this egg at around 60℃ for 5 hours, then dry it for 60℃.
Fumigation treatment was performed for 3 hours at around ℃. (Third step).

The eggs were immersed in water again and boiled at around 80°C for 1 hour (fourth step).

Immediately add 5% by weight of Sierra Tsuk resin and 1.0% of food coloring preparation (coffee color) to the thus heated eggs.
A resin-containing liquid consisting of an alcohol solution containing 1% by weight and 1% by weight of liquid was sprayed and dried to form a resin film (fifth step).

The obtained boiled eggs had stronger smoke flavor and better taste than those of Example 1.
Even if these eggs were left at room temperature for one month, they did not spoil and their taste did not deteriorate.

"Effects of the Invention" As explained above, according to the present invention, boiling can be carried out using ordinary heating means,
Since the seasoning liquid has little dirt, it can be used repeatedly, and production can be completed in 1 to 2 days, resulting in good workability. The obtained eggs have a smoky flavor and a good taste, their shells are hard to crack, and they can be stored for a long period of time.

Claims (1)

[Claims] 1. A first step of boiling the eggs, and a second step of immersing the eggs in a seasoning solution containing at least salt and smoke components.
a third step of boiling the eggs again; and a fourth step of coating the surface of the eggs with a resin liquid containing at least a food-grade solvent, a resin component, a coloring agent, and a smoke component, A method for producing seasoned boiled eggs, which is carried out immediately after the first step, when the temperature of the eggs is 40°C or higher. 2. The method for producing seasoned boiled eggs according to claim 1, wherein the first step is carried out at a temperature of 80 to 95°C for 3 hours or more, and the third step is carried out at a temperature of 60 to 95°C for 30 minutes or more. 3. The method for producing seasoned boiled eggs according to claim 1 or 2, wherein the seasoning liquid contains an aloe component. 4. A first step of boiling the eggs, and a second step of soaking the eggs in a seasoning liquid containing at least salt and smoke components.
a third step of drying and smoking the eggs; a fourth step of boiling the eggs again; and coating the surface of the eggs with a resin liquid containing at least a food-grade solvent, a resin component, a coloring agent, and a smoke component. A method for producing seasoned boiled eggs, the second step being performed immediately after the first step when the temperature of the egg is 40° C. or higher. 5. The method for producing seasoned boiled eggs according to claim 4, wherein the first step is carried out at a temperature of 80 to 95°C for 3 hours or more, and the fourth step is carried out at a temperature of 60 to 95°C for 30 minutes or more. 6. The method for producing seasoned boiled eggs according to claim 4 or 5, wherein the seasoning liquid contains an aloe component.