JPS6115665A - Preparation of processed egg - Google Patents

Abstract

PURPOSE:To produce a processed food having enriched taste and nutrient, and servable as a boiled egg without causing the deformation of the shape, by carrying out the impregnation and heating of an egg in the same seasoning liquid. CONSTITUTION:A fresh hen's egg or other poultry egg is immersed in a liquid mixture prepared by compounding salt, various kinds of seasonings and nutrient components, and wood-vinegar for smoking, etc., left at rest at normal temperature for about 1hr under a reduced pressure of 30-300mm.Hg, and heated in the liquid at 105-120 deg.C for about 1hr under 1.5-2.0atm pressure.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides processed eggs with enhanced seasoning and nutrition that can be boiled from chicken eggs and other bird eggs without damaging their external shape, and can be eaten as is. This relates to a manufacturing method.

[Prior art 1] Conventionally, the following methods have been used to process eggs of this type.

Namely, <-) A method of treating eggshells with hydrochloric acid or the like to thin the shell layer and enlarge the pores, making it easier for seasoning liquid to penetrate.

(d) A method in which a small hole is made in the outer shell of a boiled egg, immersed in a seasoning liquid, and then smoked.

(3) A method in which a seasoning liquid is directly injected into eggs, and then a synthetic resin film is applied.

(4) A method in which raw eggs are gradually heated in a seasoning liquid to boil them, then heated for a long time at a high temperature of 120°C or higher, and then smoked after drying.

[Problems that the invention aims to solve] Each of these conventional manufacturing methods has its advantages and disadvantages, and the above (-)
In this case, the eggshell becomes brittle and often breaks and wears out.

In case (d), there is also a weakening of the eggshell and an imbalance in the penetration of the seasoning liquid. (3) is complicated because the injection port must be sealed each time the seasoning liquid is injected to prevent liquid leakage. Method (4) has the drawbacks of requiring a multi-step process, which is complicated and takes a long time.

[Means for Solving the Problems] In view of the above, the present invention provides two methods of enhancing seasoning and nutrition, and applying osmotic pressure and heating under different conditions using the same liquid mixture.
**** refers to the fact that the process can be manufactured reliably and easily.

[Function] That is, in the present invention, a raw egg is first added to a mixture of salt, various seasonings, nutritional ingredients, and vinegar solution for smoking at room temperature under a reduced pressure of 30=300 mm l-Ig. By immersing the egg in water, the pressure inside the egg is reduced and 30% of the active ingredients in the mixture are removed.
A preliminary step in which a certain degree of osmotic transfer is carried out, and then this mixture is dried at 105-120°C and 1.5-2.0 atmospheric pressure to further promote the osmotic action, and the acetic acid in the suspension is dried. It swells and softens the eggshell due to the acidic action of
This method is characterized by secondarily comprising the main step of obtaining the permeation effect of the remaining 70% of the mixed liquid.

[Example] Next, specific examples of the present invention will be described.

Thick ii First, add 15% salt solution, bonito flakes extract and other seasonings, and carrots] - Yasu etc. 1! A mixed solution containing I N3+, wood vinegar solution, etc. is prepared, and when a raw chicken egg is immersed in this solution at room temperature for 1 hour under reduced pressure of 100 mm 1-1 (+), the active ingredients in the mixed solution are absorbed into the egg. About 30% migration was possible.

Further, by immersing the sample in this mixed solution for 1 hour at 110° C. and 15 atm, it was possible to complete the remaining 70% penetration.

The two eggs produced here were taken out of the liquid and dried using a conventional method, resulting in a product that was extremely flavorful and rich in nutrition.

In addition, these eggs are impregnated with the bactericidal ingredients in the wood vinegar solution and the acidity of acetic acid, so they have an extremely long shelf life and can be stored at a temperature of 30'C.
The results of storage observation at a turbidity of 80% showed that there was no change in quality even after 15 days, and long-term storage was possible.

The seasoning used in the present invention may be a natural seasoning such as bonito flakes extract, or a chemical seasoning such as sodium glutamate or sodium inomate.

Radical components for nutritional enrichment include various minerals,
120% water-soluble vitamins, animal and plant extracts, etc.
Use moxibustion to use one that can withstand high temperatures of ℃ with little change in quality.

In addition, by coating the eggshell with a harmless synthetic resin, if necessary, the eggs that have been processed in this way can be coated with a non-toxic synthetic resin, which blocks outside air from entering the egg, strengthens its shelf life, and improves its aesthetic appearance. It is possible to increase the product value by exhibiting

Effect 1 of the Invention The present invention enables boiled eggs to be boiled in a simple process without damaging the external shape as described below, and without requiring a multi-step process or troublesome work such as sealing the seasoning inlet. Reliably and easily produce processed eggs with enhanced seasoning and nutrition that are of high quality and of high value, which are easy to handle for users, have a long shelf life, and have a rich flavor and nutritional value. This is an extremely useful method.

Claims (1)

[Claims] Raw chicken eggs and other chicken eggs are mixed with a salt water mixture containing various seasonings, nutrients, and pyroligneous vinegar at room temperature for 30 to 30 minutes.
Following the preliminary step of soaking under reduced pressure of 300 mmHg, the main step of soaking in this mixed solution at high temperature and pressure conditions of 105 to 120 degrees Celsius and 1.5 to 2.0 atmospheres enhances seasoning and nutrition. A method for producing processed eggs.