JPH07255429A - Egg with albumen prevented from hardening - Google Patents

Egg with albumen prevented from hardening

Info

Publication number
JPH07255429A
JPH07255429A JP6052027A JP5202794A JPH07255429A JP H07255429 A JPH07255429 A JP H07255429A JP 6052027 A JP6052027 A JP 6052027A JP 5202794 A JP5202794 A JP 5202794A JP H07255429 A JPH07255429 A JP H07255429A
Authority
JP
Japan
Prior art keywords
egg
hardening
buffer solution
eggs
egg white
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6052027A
Other languages
Japanese (ja)
Inventor
Hideki Mori
英樹 森
Chiaki Nosaka
千秋 野坂
Tomoaki Hisatsuka
智明 久塚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP6052027A priority Critical patent/JPH07255429A/en
Publication of JPH07255429A publication Critical patent/JPH07255429A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To obtain an egg capable of preventing its albumen from hardening over time due to an acidic seasoning, useful for egg-processed foods such as egg filling or egg salad, by immersing shell-removed boiled eggs in a buffer solution. CONSTITUTION:This egg is obtained by immersing shell-removed boiled eggs entirely in a buffer solution for about 10-50hr. The buffer solution is pref. e.g. a McIlvain buffer solution prepared by using citric acid and disodium hydrogenphosphate, being normally 6.5-7.5 (pref. 6.8-7.2) in pH value.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、殻を剥いた茹で卵を緩
衝液浸漬処理して得られた卵白硬化防止卵、ならびに少
なくともこのような卵白硬化防止卵および酸性調味料の
2者を原材料とする卵加工食品に関する。
TECHNICAL FIELD The present invention relates to an egg white anti-hardening egg obtained by subjecting a shelled boiled egg to a buffer immersion treatment, and at least two such egg white anti-hardening egg and an acidic seasoning as raw materials. And processed egg foods.

【0002】[0002]

【従来の技術】殻を剥いた茹で卵を適宜のサイズに刻
み、これと、適宜、生野菜、ポテト、果物、マカロニ、
畜肉加工品、魚肉加工品およびマヨネーズ、フレンチド
レッシングなどの調味料等とを原材料として、卵フィリ
ング、卵サラダ等の卵加工食品を製造することは既に知
られている。
2. Description of the Related Art Boiled eggs with shells cut into appropriate sizes, and with this, raw vegetables, potatoes, fruits, macaroni,
It is already known to produce processed egg products such as egg fillings and egg salads by using processed meat products, processed fish products and seasonings such as mayonnaise and French dressing as raw materials.

【0003】近時、チルド流通機構の整備に従い、この
ような卵加工食品も流通にしかも30日間以上にも達す
る所謂ロングライフ(LL)チルド流通に置かれるよう
になった。
Recently, with the development of the chilled distribution system, such egg processed foods have come to be put into the distribution and so-called long-life (LL) chilled distribution which reaches 30 days or more.

【0004】しかしながら、このような長期間の流通に
置かれる間に、上のような卵加工食品中の卵白部分が硬
化して卵加工食品の食感(品質)を損ない、延いてはそ
の商品価値を損なうという問題が浮上した。
However, during such long-term distribution, the egg white portion in the above-described processed egg food hardens and the texture (quality) of the processed egg food is impaired, and as a result, the product. The problem of losing value emerged.

【0005】[0005]

【課題を解決するための手段】本発明者は、前項記載の
目的を達成すべく鋭意研究の結果、卵フィリングにおけ
る卵白の硬化の主原因はマヨネーズなどのフィリングベ
ースの低pHによる卵白タンパク質の酸変性であること
を確認し、このような卵白の硬化は、茹で卵の殻を剥い
た原料卵を予め緩衝液に浸漬してから卵加工食品の原材
料に供することで、極めて容易にかつ有効に防止するこ
とができることを見出し、このような知見に基いて本発
明を完成した。
Means for Solving the Problems As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor has found that the main cause of hardening of egg white in egg filling is the acidity of egg white protein due to the low pH of a filling base such as mayonnaise. Confirm that it is denatured, and hardening of such egg white is extremely easy and effective by preliminarily immersing the raw egg from which the shell of the egg has been boiled in a buffer solution and then providing it to the raw material of the egg processed food. The inventors have found that they can be prevented, and have completed the present invention based on such findings.

【0006】すなわち、本発明は、殻を剥いた茹で卵を
緩衝液浸漬処理して得られる卵白硬化防止卵、ならびに
少なくともこのような卵白硬化防止卵および酸性調味料
の2者を原材料とする卵加工食品に関する。
That is, the present invention provides an egg white anti-hardening egg obtained by soaking a shelled boiled egg in a buffer solution, and an egg containing at least such an egg white anti-hardening egg and an acidic seasoning as raw materials. Regarding processed foods.

【0007】以下、本発明を逐次説明する。The present invention will be sequentially described below.

【0008】本発明に言う卵には、ニワトリの卵は言う
までもなく、ウズラの卵やアヒルの卵などの、茹で卵の
卵白部分が酸性調味料によって硬化変性を受けてそれを
原材料とする食品の品質を損なうこととなる全ての卵が
含まれる。
The eggs referred to in the present invention include not only chicken eggs but also quail eggs, duck eggs and the like. Includes all eggs that result in quality loss.

【0009】卵フィリング、卵サラダ等の卵加工食品に
は、先に述べたように、従来は卵は茹でてその殻を剥
き、そのまま適宜のサイズに刻んで原材料として供され
ていた。本発明の卵白硬化防止卵は、卵を茹でて殻を剥
いたものを予め緩衝液に浸漬処理したもので、これは適
宜のサイズに刻んで直ちに卵加工食品の原材料とするこ
とのできることはもちろんのこと、そのままの形態で流
通に置くこともできる。
As described above, in the processed eggs such as egg fillings and egg salads, the eggs have been boiled and the shells have been peeled off, and the eggs have been cut into an appropriate size and used as raw materials. The egg white hardening-preventing egg of the present invention is prepared by subjecting an egg to a boiled shell and preliminarily immersing it in a buffer solution, which can of course be cut into an appropriate size and immediately used as a raw material for an egg-processed food. Therefore, it can be put into distribution as it is.

【0010】このような本発明の卵白硬化防止卵は、例
えば、次のようにして製造することができる。
The egg white hardening-preventing egg of the present invention can be produced, for example, as follows.

【0011】先ず、卵を茹でるが、これには特別の制限
はなく、例えば97℃で20分間の蒸気加熱によること
ができる。殻を剥く際に殻の破片の混入を防ぐためには
固茹でが好ましいが、この場合、固茹でのためにもとも
と卵白が固めのところに、従来は酸性調味料による硬化
も加わって一層固くなっていたものが、本発明によれば
酸性調味料による硬化が防止されるのである。
First, the eggs are boiled, but there is no particular limitation, for example, steam heating at 97 ° C. for 20 minutes can be used. Boiled is preferable to prevent the mixture of shell fragments when peeling the shell, but in this case, the egg white is originally hardened for boiling, and it has become harder by the addition of acid seasoning. However, according to the present invention, curing by the acidic seasoning is prevented.

【0012】茹で卵は、殻を剥いたものをそのまま丸ご
と(原料卵)緩衝液に浸漬する。
The boiled eggs, the shells of which have been peeled off, are immersed in the whole (raw material eggs) buffer as they are.

【0013】緩衝液としては、もちろん、可食性のもの
でなければならず、この見地からは食品添加物として認
められている、例えば、クエン酸とリン酸水素二ナトリ
ウムでつくるマッキルベイン緩衝液を挙げることができ
る。緩衝液のpHは、6.5〜7.5、好ましくは6.
8〜7.2に調整する。pHが低過ぎると卵白はゴム様
に固くなり、高過ぎるとこれを原材料とした卵加工食品
の呈味を損なう。
The buffer, of course, must be edible and is recognized as a food additive from this point of view, for example, a McKilvein buffer prepared from citric acid and disodium hydrogen phosphate. be able to. The pH of the buffer solution is 6.5 to 7.5, preferably 6.
Adjust to 8-7.2. If the pH is too low, the egg white becomes hard like a rubber, and if it is too high, the taste of the egg-processed food made from this becomes impaired.

【0014】浸漬温度、浸漬時間などの浸漬処理条件
は、要するに、緩衝液浸漬処理を経た、本発明の原料卵
を使用した卵加工食品中の卵白の硬(化)度が、このよ
うな処理を経ない原料卵を使用した以外は全く同様にし
て製造した卵加工食品中の卵白の硬(化)度よりも小さ
くなるような、すなわち、本発明の効果の奏されるよう
な条件である。このような見地から、浸漬温度について
は、例えば、冷蔵5℃前後とすることができる。温度が
高いと腐敗し易くなる。浸漬時間については、例えば、
10〜50時間とすることができるが、腐敗のおそれが
なければ50時間以上としても何の問題もない。
The immersion treatment conditions such as the immersion temperature and the immersion time are, in short, such that the hardness of the egg white in the egg processed food using the raw material egg of the present invention that has undergone the buffer solution immersion treatment is such a treatment. Except for using raw eggs that do not pass through, it is smaller than the hardness (hardening) degree of egg white in the egg-processed food produced in exactly the same manner, that is, under the condition that the effect of the present invention is exerted. . From this point of view, the immersion temperature can be, for example, about 5 ° C. in refrigeration. High temperatures tend to rot. For the immersion time, for example,
It can be 10 to 50 hours, but there is no problem even if it is set to 50 hours or more if there is no fear of decay.

【0015】このようにして得られる、緩衝液浸漬処理
した卵白硬化防止卵は、必要に応じて緩衝液を水洗など
により除いて、先に述べたように、適宜のサイズに刻ん
で卵加工食品の原材料として使用し、またはそのまま流
通に置くこともできる。
The thus-obtained egg white hardening-preventing eggs soaked in the buffer solution are processed by removing the buffer solution by washing with water, etc., if necessary, and chopped into an appropriate size as described above. It can be used as a raw material of or can be put into distribution as it is.

【0016】本発明の卵加工食品の範囲には、上のよう
にして得られる卵白硬化防止卵と酸性調味料の2者を少
なくとも原材料として使用したものであることを除いて
は、特別の制限はない。酸性調味料が原材料とされるの
は、もちろん、本発明による卵白硬化防止効果が酸性調
味料を使用した場合に顕著に奏されるからである。
The scope of the processed egg food of the present invention is not particularly limited, except that the egg white anti-curing egg obtained as described above and the acidic seasoning are used as at least two raw materials. There is no. The acidic seasoning is used as a raw material, of course, because the effect of preventing egg white hardening according to the present invention is remarkably exhibited when the acidic seasoning is used.

【0017】このような卵加工食品には、サンドウィッ
チなど用の卵フィリングや、茹で卵をも使用したポテト
サラダ、野菜サラダ、マカロニサラダなどが含まれる
が、これはこのような卵加工食品には、マヨネーズ、フ
レンチドレッシングなどの、卵白の硬化を惹き起す酸性
調味料が使用されるからである。
Such egg processed foods include egg fillings for sandwiches and the like, potato salad using boiled eggs, vegetable salad, macaroni salad, etc. , Mayonnaise, French dressing, etc. are used because the acidic seasoning that causes hardening of the egg white is used.

【0018】また、このような卵加工食品の製造にも、
原料卵として本発明の卵白硬化防止卵を使用することを
除いては特別の制限はなく、全て従来の製造法に準ずる
ことができる。
In addition, for the production of such processed egg food,
There is no special limitation except that the egg white hardening-preventing egg of the present invention is used as the raw material egg, and any conventional production method can be applied.

【0019】なお、卵加工食品中の卵白の硬化は、本発
明の緩衝液浸漬処理に加えて、例えば卵フィリングの場
合は、フィリングベースのpHを例えばpH4からpH
5とかpH6に上げることによりさらに防止され得るこ
とを付言する。
In addition to hardening the egg white in the processed egg food, in addition to the buffer immersion treatment of the present invention, for example, in the case of egg filling, the pH of the filling base is changed from pH 4 to pH 4.
It is added that it can be further prevented by raising the pH to 5 or pH 6.

【0020】[0020]

【実施例】以下、実施例により本発明を更に説明する。EXAMPLES The present invention will be further described below with reference to examples.

【0021】実施例1(緩衝液の調製) クエン酸1水和物21.0gを水に溶解し、1Lにメス
アップする(A液)。また、リン酸水素二ナトリウム1
2水和物71.6gを水に溶解し、同様に1Lにメスア
ップする(B液)。
Example 1 (Preparation of buffer solution) 21.0 g of citric acid monohydrate is dissolved in water, and the volume is adjusted to 1 L (solution A). Also, disodium hydrogen phosphate 1
Dissolve 71.6 g of dihydrate in water, and similarly make up to 1 L (solution B).

【0022】A液176.5mLとB液823.5mL
を混合して緩衝液を1L調製する。
Liquid A 176.5 mL and liquid B 823.5 mL
To prepare 1 L of buffer solution.

【0023】なお、pHの微調整は、pH7以上のとき
はA液を少量加え、一方pH7以下のときはB液を少量
加えることで行なうことができ、このようにして容易に
pH7±0.5に調整することができる。
The pH can be finely adjusted by adding a small amount of the solution A when the pH is 7 or more, and by adding a small amount of the solution B when the pH is 7 or less. It can be adjusted to 5.

【0024】実施例2(卵白硬化防止卵の製造) 97℃で20分蒸気加熱した茹で卵(ニワトリの卵)の
殻を剥いたもの1kgを、実施例1における方法で調製
した緩衝液(pH7)lLに冷蔵(4℃)一晩(約15
時間)浸漬した後、水切りして卵白硬化防止卵を得た。
Example 2 (Production of egg white hardening preventive egg) 1 kg of boiled eggs (chicken eggs) shell-heated at 97 ° C. for 20 minutes with steam peeled off were prepared by the method of Example 1 (pH 7). ) Refrigerate (4 ℃) overnight (about 15
After soaking, the eggs were drained to obtain egg white hardening-preventing eggs.

【0025】実施例3(卵フィリングの製造) 実施例2で得た卵白硬化防止卵をカッターで刻み、市販
のマヨネーズベース(pH約4)と混合後パウチに充填
し、75℃で40分間湯浴中で加熱殺菌した。
Example 3 (Production of Egg Filling) The egg white hardening-preventing egg obtained in Example 2 was chopped with a cutter, mixed with a commercially available mayonnaise base (pH about 4), filled into a pouch, and heated at 75 ° C. for 40 minutes. Heat sterilized in a bath.

【0026】検査例1(緩衝液のpHの影響) (a)実施例3におけると同様にして、しかしながら緩
衝液のpHを変えて緩衝液浸漬処理した原料卵を使用し
て実施例3におけると同様にして卵フィリングを製造
し、これを30日間冷蔵(4℃)した場合の、保存中に
おける卵白硬化(締り感)の変化を検査し、下記第1表
に示す結果を得た。
Test Example 1 (Influence of pH of Buffer Solution) (a) In the same manner as in Example 3, except that the raw material eggs subjected to the buffer solution immersion treatment while changing the pH of the buffer solution were used in Example 3. Egg fillings were produced in the same manner, and changes in egg white hardening (tightness) during storage when the eggs were refrigerated (4 ° C.) for 30 days were examined, and the results shown in Table 1 below were obtained.

【0027】[0027]

【表1】 [Table 1]

【0028】第1表の結果は、熟練した官能検査員5人
に、同表に示す保存時間後において、サンプルの硬度
を、全くなし……1点;ふつう……3点;かなりある…
…5点で評価させた結果の平均点である。因みに、原料
卵の硬度は3.5、そして市販の卵フィリングの硬度は
5であった。
The results shown in Table 1 indicate that five skilled sensory inspectors have absolutely no hardness of the sample after the storage time shown in the table ... 1 point; usually 3 points;
It is an average score of the results evaluated by 5 points. Incidentally, the hardness of the raw material egg was 3.5, and the hardness of the commercially available egg filling was 5.

【0029】同表より、緩衝液のpHが7の場合、30
日間保存の間に官能評点が4を超えることがなく、卵白
硬化が有効に防止されたことが分る。
From the table, when the pH of the buffer solution is 7, it is 30
The organoleptic score did not exceed 4 during the day's storage, indicating that the egg white hardening was effectively prevented.

【0030】(b)同時に、卵フィリング(製品)のp
H変化も測定した。下記第2表に結果を示す。
(B) At the same time, p of egg filling (product)
H change was also measured. The results are shown in Table 2 below.

【0031】[0031]

【表2】 [Table 2]

【0032】同表より、緩衝液のpHが7の場合、製品
pHを5.8〜6.0に維持することができ、やはりこ
の場合にも酸性調味料の酸による卵白の硬化防止のメリ
ットが得られることが分る。
From the table, when the pH of the buffer solution is 7, the product pH can be maintained at 5.8 to 6.0, and in this case also, the merit of preventing the hardening of the egg white by the acid of the acidic seasoning is obtained. It turns out that

【0033】[0033]

【発明の効果】本発明により、茹で卵および酸性調味料
を使用した卵加工食品中の卵白の経時硬化が容易に有効
に防止されるところとなった。
EFFECTS OF THE INVENTION According to the present invention, it is possible to easily and effectively prevent the time-dependent hardening of egg white in an egg-processed food using a boiled egg and an acidic seasoning.

Claims (2)

【特許請求の範囲】[Claims] 【請求項1】 殻を剥いた茹で卵を緩衝液浸漬処理して
得られたことを特徴とする卵白硬化防止卵。
1. An egg white hardening-preventing egg obtained by subjecting a boiled egg with a shell removed to a buffer solution immersion treatment.
【請求項2】 少なくとも請求項1記載の卵白硬化防止
卵および酸性調味料を原材料とすることを特徴とする卵
加工食品。
2. An egg-processed food comprising at least the egg white hardening-preventing egg according to claim 1 and an acidic seasoning as raw materials.
JP6052027A 1994-03-23 1994-03-23 Egg with albumen prevented from hardening Pending JPH07255429A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6052027A JPH07255429A (en) 1994-03-23 1994-03-23 Egg with albumen prevented from hardening

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6052027A JPH07255429A (en) 1994-03-23 1994-03-23 Egg with albumen prevented from hardening

Publications (1)

Publication Number Publication Date
JPH07255429A true JPH07255429A (en) 1995-10-09

Family

ID=12903339

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6052027A Pending JPH07255429A (en) 1994-03-23 1994-03-23 Egg with albumen prevented from hardening

Country Status (1)

Country Link
JP (1) JPH07255429A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008131911A (en) * 2006-11-29 2008-06-12 Q P Corp Egg processed food
JP2009219387A (en) * 2008-03-14 2009-10-01 Q P Corp Method for producing filling
JP2014042518A (en) * 2012-07-30 2014-03-13 Ueno Fine Chem Ind Ltd Storable duration improver for boiled egg, and storable duration improving method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008131911A (en) * 2006-11-29 2008-06-12 Q P Corp Egg processed food
JP4662487B2 (en) * 2006-11-29 2011-03-30 キユーピー株式会社 Egg processed food
JP2009219387A (en) * 2008-03-14 2009-10-01 Q P Corp Method for producing filling
JP2014042518A (en) * 2012-07-30 2014-03-13 Ueno Fine Chem Ind Ltd Storable duration improver for boiled egg, and storable duration improving method

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