JPH07255429A - Egg with albumen prevented from hardening - Google Patents

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

Detailed Description of the Invention

[0001]

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]

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.

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.

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]

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.

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.

The present invention will be sequentially described below.

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.

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.

The egg white hardening-preventing egg of the present invention can be produced, for example, as follows.

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.

The boiled eggs, the shells of which have been peeled off, are immersed in the whole (raw material eggs) buffer as they are.

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.

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.

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.

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.

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.

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.

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]

EXAMPLES The present invention will be further described below with reference to examples.

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).

Liquid A 176.5 mL and liquid B 823.5 mL
To prepare 1 L of buffer solution.

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.

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.

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.

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]

[Table 1]

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.

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.

(B) At the same time, p of egg filling (product)
H change was also measured. The results are shown in Table 2 below.

[0031]

[Table 2]

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]

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)

[Claims] 1. An egg white hardening-preventing egg obtained by subjecting a boiled egg with a shell removed to a buffer solution immersion treatment. 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.