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Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg

A technology of processing food and boiling, which is applied in the fields of freezing/cooling preservation of eggs, food preparation, food science, etc. It can solve the problem of no improvement in the effect of frozen peeled and boiled eggs, achieve good taste and appearance, and inhibit freezing denaturation Effect

Inactive Publication Date: 2008-02-20
NICHIREI FOODSKK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]However, these methods have improved frozen denaturation to a certain extent for frozen boiled eggs, but have almost no improvement effect for frozen peeled boiled eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] The preparation method of the present invention also includes the step (B) of immersing the peeled boiled egg prepared by the step (A) into a sugary aqueous solution at a specific temperature containing phosphate, trehalose and sorbitol, and then adding B) The step (C) of immersing the prepared dipped and peeled boiled eggs in a sugar-containing heating solution at a specific temperature containing phosphate, trehalose, and sorbitol. However, when neither the process (B) nor the process (C) is performed, the effect of suppressing freezing denaturation is not sufficient especially for normal-temperature type peeled boiled eggs.

[0017] The phosphate used in the step (B) or step (C) is a component that can maintain the water retention capacity of the peeled boiled egg, and suppress and prevent the decrease in the elasticity of the protein part and the excess water in the yolk part caused by freezing denaturation , For example, sodium dihydrogen phosphate, potassium dihyd...

Embodiment 1

[0046] Normal-temperature peeled and boiled quail eggs sold in the market were prepared. A sugar-containing aqueous solution having a sodium tripolyphosphate concentration of 1% by mass, a trehalose concentration of 15% by mass, and a sorbitol concentration of 15% by mass was prepared. The Brix value of this aqueous solution was 31%.

[0047] Next, the prepared sugar-containing aqueous solution was kept at 4°C, and 2Kg of peeled and boiled quail eggs were immersed in the solution for 16 hours. In addition, a slight agitation operation was performed every 4 hours during the maceration process. Moreover, the aqueous solution temperature of 4° C. was also maintained during the dipping process.

[0048] The obtained soaked and shelled boiled quail eggs were transferred to the sugar-containing heating solution obtained by heating the sugar-containing aqueous solution prepared by the same preparation method as above to 85° C., and immersed for 30 minutes. Moreover, the heating so...

Embodiment 2、3 and comparative example 1～18

[0053] Using the sugar-containing aqueous solution and the sugar-containing heated solution shown in Table 1, frozen peeled boiled quail eggs were prepared in the same manner as in Example 1, and the same evaluation was performed. Evaluation was performed on the same basis as in Example 1. The results are shown in Table 2.

[0054] In addition, the temperature and immersion time of the sugar-containing aqueous solution, the immersion time in the sugar-containing heating solution, the cooling conditions and the freezing conditions are all the same as in Example 1. Moreover, Example 3 and Comparative Example 17 are examples in which commercially available refrigerated quail eggs are used instead of commercially available normal-temperature peeled and boiled quail eggs. In Table 1, sugar-containing aqueous solution or sugar-containing heated "-" in the column of the solution means that it has not been impregnated with these solutions. In addition, Comparative Example 18 is an e...

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PUM

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Abstract

A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10°C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100°C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.

Description

technical field [0001] The invention relates to a preparation method of frozen peeled boiled eggs which can suppress or prevent the shape, color and taste of peeled boiled eggs from being deteriorated due to freezing denaturation, as well as those which maintain the shape of peeled boiled eggs, such as frozen fried eggs. A method for producing frozen processed foods containing shelled boiled eggs, such as skewered eggs, frozen Chinese-style rice, and frozen Scotch boiled eggs. Background technique [0002] In recent years, with the development of frozen foods, the demand for various frozen processed foods using boiled eggs and frozen boiled eggs has gradually increased. On the one hand, peeled boiled eggs are also the same as soft-boiled eggs, and it is also expected to expand the market demand for frozen products. [0003] For boiled eggs and peeled boiled eggs, if they are directly quick-frozen, freezing denaturation will occur, and in the thawed products, the protein par...

Claims

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Application Information

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IPC IPC(8): A23B5/05A23L1/32A23L15/00
CPCA23B5/04A23L1/32A23L15/00
Inventor 津田佳乃坂根幸雄萩原俊彦泽田政男
Owner NICHIREI FOODSKK
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