NL9402016A - Substance for pouring onto boiled and shelled eggs - Google Patents

Abstract

The invention relates to a substance for pouring onto eggs, to which a phosphate salt has been added. This phosphate salt is preferably selected from diphosphates, triphosphates or polyphosphates which are suitable for use in foodstuffs. The use of a phosphate salt of this nature increases the shelf life of boiled, shelled eggs. Moreover, the consistency of boiled, shelled eggs is maintained better.

Description

Title: Pour up for boiled and peeled eggs

The invention relates to a poured pre-cooked and peeled eggs which are kept refrigerated. More particularly, the invention relates to process-boiled peeled eggs which, by means of a pouring, remain longer at a low storage temperature than untreated and peeled eggs.

Boiled eggs are used in the catering industry as a snack and to decorate salads and dishes, for example. For these applications, the eggs should not be cooked too hard, as the yolk will then boil blue. Eggs that are too soft-boiled are also not desirable, because the eggs cause problems during processing. The egg products industry has therefore developed a method for cooking and peeling eggs in an industrial manner. The boiled and peeled eggs are kept refrigerated after preparation in a storage solution generally referred to by the term "egg infusion". An example of such a known infusion has the composition shown in Table 1.

Table 1

In this solution, the table salt in combination with the sodium benzoate has a preservative effect for eggs. Citric acid is used to reduce the acidity of the solution, which improves the preservative action of, in particular, the benzoate. In this conventional infusion, a (microbiological) shelf life of about 3-4 weeks at 2-4 ° C is guaranteed. In this case, the longer the cooling temperature, the longer the shelf life.

A drawback of this conventional infusion is that the consistency of the eggs changes. In addition to keeping longer, the boiled, shelled eggs must maintain their soft consistency during the storage process. By adding the - which is essential for preservation - hardening eggs from the outside. As a result, they lose their "soft" taste, at least the mouthfeel is adversely affected. It will be clear that such eggs immediately have a somewhat hard consistency less suitable for sales and in the catering industry.

The object of the present invention is to provide a pour-on preparation which extends the shelf life of boiled and peeled eggs and which guarantees the microbiological safety of the product for a longer time. In addition, a pour-on preparation is not intended to affect the consistency of the eggs.

The problems of the prior art are overcome by adding a phosphate salt to the storage liquid.

The invention therefore relates to an egg infusion which comprises a phosphate salt. Preferably, this phosphate salt is selected from for use in food grade di, tri or polyphosphates. Suitable phosphate salts belong to the officially recognized additive groups E450, E451 and E452. These groups include disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, dipotassium diphosphate, tetrapotassium diphosphate, dicalcium diphosphate, calcium dihydrogen diphosphate, pentasodium triphosphate, sodium phosphate, sodium phosphate, sodium phosphate. In addition, mixtures of the said phosphate salts can be used.

Preferably, a tripolyphosphate is used as the phosphate salt in the egg-molding according to the invention, most preferably sodium tripolyphosphate.

The amount of phosphate salt which must be present in the broth in order to obtain the advantages according to the invention can be determined experimentally by the skilled person, and will generally be on the order of 0.1-3 wt.%, Based on the weight of the egg brine .

The phosphate salt can be added to any known egg broth to provide the benefits of the invention.

In a preferred embodiment, the egg infusion according to the invention comprises a solution of at least 0.5-3% by weight, preferably 1-2% by weight of table salt, 0.1-1.0% by weight, preferably 0.15 -0.50 wt.% Benzoic acid or a salt thereof, for example sodium benzoate, 0.4-1.2 wt.%, Preferably 0.5-1.0 wt.% Of a food acid, such as citric acid, acetic acid, sodium acetate or potassium sorbate , as well as 0.1-3% by weight of phosphate salt in water.

The use of the above-described phosphate salts in egg infusion leads to an increase in the shelf life of boiled and peeled eggs, while moreover the maintenance of boiled and peeled eggs is maintained longer. This will be illustrated unambiguously in the examples below.

Using the phosphate salts, boiled peeled eggs can now be stored for several months, for example up to about 3 months, instead of the usual 3-4 weeks at 4 ° C in the broth according to the invention. Moreover, it has been established from a practical test, in which higher storage temperatures were used to simulate the effects of transport and storage, that eggs in the infusion according to the invention have a shelf life of at least 6 weeks at a temperature of 7 ° C. This is a major improvement over conventional infusion, with only a shelf life of less than 2 weeks found under similar conditions.

The consistency, and therefore the mouthfeel, of boiled and peeled eggs is better preserved by adding phosphate salt in the infusion according to the invention.

In particular, the use of citric acid no longer leads to hardening of the boiled, peeled eggs.

Example 1 15 grams of table salt, 7 grams of citric acid, 2.4 grams of sodium benzoate and 5 grams of sodium tripolyphosphate (all food grade) were placed in a measuring cup, to which 1 liter was made up with food grade water.

This mixture was poured onto boiled and peeled eggs. The microbiological shelf life of both the storage liquid and the stored eggs was then determined. For this purpose, the total bacterial count ("Germ" in the following tables) per gram of product, as well as the number of germs Bacillus cereus ("B.cereus"), yeasts were conventionally determined. and fungi, while testing for the presence of pathogenic bacteria of degenera Salmonella ("Salm."), Enterobacteriae ("Coli") and Streptococci ("Strept.") in a known manner. If germ counts of more than 10,000 per gram of product are found, this indicates growth of microorganisms and possible spoilage.

Tables 2 and 3 show the results of the microbiological shelf life.

Table 2

Table 3

Example 2

An egg infusion was prepared in the same manner as described in Example 1. This pour was poured over boiled egg whites. In addition, a conventional infusion was poured over cooked proteins which differed only from the infusion according to the invention due to the absence of sodium tripolyphosphate. At regular intervals, the gel strength of the preserved eggs was measured as a measure of consistency.

In more detail, a number of eggs were separated, collecting the proteins. These proteins were placed in a suction flask. It was placed under vacuum to remove all air from the proteins.

The vented, liquid proteins were poured into artificial casings which were buttoned at both ends so that no air bubbles were trapped. The "egg sausages" thus formed were placed upright in a rack in a saucepan, which was filled with water at 90 ° C. Dough sausages were cooked at 88-90 ° C for 30 minutes, after which they were kept in a 20 ° C water bath for 1 hour. The intestine was then removed. The boiled proteins were cut into equal pieces of about 30 mm using an egg cutter. These pieces of protein had 2 flat cutting surfaces, with which they could be placed under the stamp of a gel strength meter or penetrometer (Mecmesin AFG-500 N), after which the gel strength could be determined in the usual manner.

The results are shown in Table 4. When determining the average of the network, the highest and lowest values were always not included in the calculation.

Table 4

The eggs stored in the infusion of the invention have a significantly more consistent consistency than the eggs stored in the conventional infusion.

Claims (8)

Egg infusion, comprising a phosphate salt. Egg infuser according to claim 1, wherein the phosphate salt is selected from di, tri or polyphosphates suitable for use in foodstuffs. Egg infuser according to claim 1 or 2, wherein a tripolyphosphate is used as the phosphate salt. Egg infuser according to any of the preceding claims, wherein the phosphate salt is sodium tripolyphosphate. Egg infusion according to any one of the preceding claims, wherein the phosphate salt is present in an amount of 0.1-3% by weight, based on the weight of the egg infusion. Egg infuser according to any one of the preceding claims, comprising a solution of 0.5-3 wt.% Table salt, 0.1-1.0 wt.% Benzoic acid or a salt thereof, 0.4-1.2 wt.% Of a food acid, as well as 0.1-3 wt.% phosphate salt in water. 7. Use of a phosphate salt to increase the shelf life of boiled and shelled eggs. 8. Use of a phosphate salt to maintain the consistency of boiled and shelled eggs.