Processed food containing bottled boiled egg and method for producing the same

Abstract

To provide a bottled boiled egg-containing processed food product that allows a boiled egg and ingredient-containing seasoning liquid to be eaten together, and has production suitability as a processed food product, and a method for producing the same.SOLUTION: A method for producing a processed food containing boiled eggs packed in a container, which includes material-containing seasoning liquid and boiled eggs, comprises the steps of preparing whole boiled eggs that have been shelled, preparing material-containing seasoning liquid that contains 10% by mass or more of ingredients relative to the total amount of the seasoning liquid, filling the container with the material-containing seasoning liquid, filling the container with the boiled eggs, degassing the container that contains the material-containing seasoning liquid and boiled eggs, and then heating and sterilizing the degassed container. The container is a standing pouch, and the material-containing seasoning liquid contains starch in an amount of 0.5% by mass or more and 5% by mass or less relative to the total amount of the seasoning liquid, characterized in that the viscosity of the material-containing seasoning liquid in the processed food containing boiled eggs (at 25°C) is between 2000 mPa s and 30000 mPa s.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged boiled egg-containing processed food and a method for producing the same. [Background technology]

[0002] Traditionally, egg dishes in which boiled eggs are dipped in a sauce containing soy sauce or other ingredients, along with ingredients such as onions, green onions, and garlic, have been eaten at home. This is made by placing the ingredients, sauce, and boiled eggs in a container and letting them sit for a while. However, making this dish at home is time-consuming, and because peeled whole boiled eggs have a very smooth surface, the boiled eggs, ingredients, and sauce tend to separate when eaten, making it difficult to fully enjoy the ingredients and sauce. Therefore, a processed food that solves these problems has been desired.

[0003] One example of a packaged boiled egg-containing processed food is a packaged shelled boiled egg, which is filled with a predetermined amount of seasoning liquid, degassed at a specific pressure, and has a pH and Brix value within a specific range after storage, ensuring shelf life while allowing the egg white to maintain a soft texture even after storage (see Patent Document 1). However, this product does not contain a large amount of ingredients and does not have the above-mentioned problems. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7332526 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a packaged boiled egg-containing processed food that allows the boiled egg and ingredient-containing seasoning liquid to be eaten together and that is suitable for production as a processed food, and a method for producing the same. [Means for solving the problem]

[0006] As a result of earnest research into solving the above-mentioned problems, the inventors have found that the above-mentioned technical problems can be solved by a process comprising at least the steps of preparing whole peeled boiled eggs, preparing an ingredient-containing seasoning liquid containing ingredients in an amount of 10% by mass or more relative to the total amount of the ingredient-containing seasoning liquid, filling the ingredient-containing seasoning liquid into a container, filling the boiled eggs into the container, degassing the container containing the ingredient-containing seasoning liquid and the boiled eggs, and heat sterilizing the degassed container, wherein the container is a stand-up pouch, the ingredient-containing seasoning liquid contains a specific amount of starch, and the viscosity of the ingredient-containing seasoning liquid in a boiled egg-containing processed food is within a specific range, thereby completing the present invention.

[0007] That is, according to one aspect of the present invention, (1) A method for producing a packaged boiled egg-containing processed food containing an ingredient-containing seasoning liquid and a boiled egg, The process involves preparing whole peeled boiled eggs, A step of preparing an ingredient-containing seasoning liquid containing ingredients in an amount of 10% by mass or more based on the total amount of the ingredient-containing seasoning liquid; Filling the ingredient-containing seasoning liquid into a container; Filling the boiled eggs into a container; Degassing a container containing the ingredient-containing seasoning liquid and the boiled egg; and heat sterilizing the degassed container, The container is a stand-up pouch, The ingredient-containing seasoning liquid contains starch in an amount of 0.5% by mass or more and 5% by mass or less based on the total amount of the ingredient-containing seasoning liquid, The viscosity (25 ° C) of the seasoning liquid containing ingredients in the boiled egg-containing processed food is 2000 mPa s or more and 30000 mPa s or less, A method for manufacturing packaged processed foods containing boiled eggs. (2) The ingredient-containing seasoning liquid contains at least one selected from vinegar, sesame, onion, and white onion, A method for producing the packaged boiled egg-containing processed food described in (1). (3) The ingredient-containing seasoning liquid contains edible oils and fats. A method for producing a packaged boiled egg-containing processed food according to (1) or (2). (4) The ingredient-containing seasoning liquid further contains xanthan gum. A method for producing a packaged boiled egg-containing processed food according to any one of (1) to (3). (5) The number of boiled eggs in the packaged boiled egg-containing processed food is 1 or 2, A method for producing a packaged boiled egg-containing processed food according to any one of (1) to (4). (6) The ingredient-containing seasoning liquid is not emulsified with egg yolk. A method for producing a packaged boiled egg-containing processed food according to any one of (1) to (5). (7) The standing pouch is characterized in that the vertical length is 70 mm or more and 250 mm or less, and the horizontal length is 60 mm or more and 250 mm or less. A method for producing a packaged boiled egg-containing processed food according to any one of (1) to (6). (8) In the step of filling the ingredient-containing seasoning liquid into the container, the amount of the ingredient-containing seasoning liquid filled is 5 g or more and 80 g or less per boiled egg, A method for producing a packaged boiled egg-containing processed food according to any one of (1) to (7). (9) A packaged boiled egg-containing processed food containing an ingredient-containing seasoning liquid and a boiled egg, the boiled eggs are whole peeled boiled eggs, The container is a stand-up pouch, The ingredient-containing seasoning liquid is a packaged boiled egg-containing processed food characterized in that it has the following characteristics (A) to (C): (A) Contains 10 mass parts or more of ingredients relative to the total amount of ingredient-containing seasoning liquid (B) Contains 0.5% by mass or more and 5% by mass or less of starch based on the total amount of the seasoning liquid containing ingredients (C) Viscosity (25°C) is 2000 mPa·s or more and 30000 mPa·s or less is. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a packaged boiled egg-containing processed food that allows the boiled egg and ingredient-containing seasoning liquid to be eaten together and that is suitable for production as a processed food, as well as a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0010] <Packaged processed foods containing boiled eggs> The containerized boiled egg-containing processed food of the present invention includes whole peeled boiled eggs and a seasoning liquid containing ingredients, and is filled in a stand-up pouch.

[0011] <Seasoning liquid containing ingredients> The ingredient-containing liquid seasoning of the present invention contains an ingredient and starch. Furthermore, although not particularly limited, it is preferable that the liquid seasoning is not emulsified with egg yolk. This is because when a liquid seasoning emulsified with egg yolk is used, the viscosity becomes extremely high, which often does not achieve the object of the present invention.

[0012] <Ingredients> The ingredients in the present invention are not particularly limited, but include plant-based ingredients. Examples of plant-based ingredients include vegetables, nuts, beans, potatoes, grains, mushrooms, seaweed, fruits, etc. Among them, sesame, onion, and white onion are preferred in terms of their compatibility with the boiled egg flavor. The content of ingredients is 10% by mass or more relative to the total amount of the ingredient-containing seasoning liquid. If it is less than this amount, the boiled egg, ingredients, and sauce will separate when eaten, making it difficult to fully enjoy the ingredients and sauce, which defeats the purpose of the present invention. The lower limit is preferably 15% by mass or more, more preferably 20% by mass or more, and the upper limit is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and even more preferably 40% by mass or less. By ensuring that the ingredient content is within the above range, the purpose of the present invention, which is to eat the boiled egg and ingredient-containing seasoning liquid together, can be effectively achieved. The content of ingredients can be calculated from the amounts blended in the step of preparing the ingredient-containing seasoning liquid.

[0013] <Starch> The starch contained in the ingredient-containing seasoning liquid of the present invention is not particularly limited, and conventionally known starches can be used. Examples of starch include natural starch and modified starch, and either type is acceptable, but from the viewpoint of manufacturability, it is preferable to use modified starch. Examples of natural starch include corn starch, tapioca starch, wheat starch, potato starch, etc. Examples of modified starch include those obtained by processing these natural starches, more specifically, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, phosphated starch, phosphate cross-linked starch, oxidized starch, acetate starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, etc., or modified starch such as moist heat-treated starch. These may be used alone or in combination of two or more types. Furthermore, starch is classified into heat-gelatinized starch and cold-water swelling starch, and heat-gelatinized starch is starch that gelatinizes when water is added and heated at a high temperature (for example, about 70°C or higher), and absorbs water to swell and become viscous, while cold-water swelling starch is starch that maintains the properties of its gelatinized state and swells and becomes viscous in water at room temperature (20°C) without the need for heating. It is preferable to use cold-water swelling starch as the starch contained in the ingredient-containing seasoning liquid of the present invention, since this allows the ingredients to be filled uniformly without uneven distribution during the step of filling the ingredient-containing seasoning liquid.

[0014] <Starch content of seasoning liquid containing ingredients> The starch content in the ingredient-containing seasoning liquid of the present invention is 0.5% by mass or more and 5% by mass or less, based on the total amount of the ingredient-containing seasoning liquid. The lower limit is preferably 0.7% by mass or more, more preferably 1% by mass or more, and the upper limit is preferably 4% by mass or less, more preferably 3.5% by mass or less, and even more preferably 2.5% by mass or less. If the starch content is below the lower limit, the boiled egg and the ingredient-containing seasoning liquid cannot be eaten together. If the starch content is above the upper limit, the ingredient-containing seasoning liquid in a boiled egg-containing processed food will have unnatural physical properties. Furthermore, in the step of filling the ingredient-containing seasoning liquid, by ensuring that the starch content is within the above range, the ingredients can be filled uniformly without uneven distribution. Furthermore, taking into account the decrease in viscosity of the ingredient-containing seasoning liquid due to separation of water from the egg during the heat sterilization step, the viscosity of the ingredient-containing seasoning liquid can be adjusted to the value described below.

[0015] <Viscosity of seasoning liquid containing ingredients> The viscosity of the ingredient-containing seasoning liquid in the boiled egg-containing processed food of the present invention at 25°C is 2000 mPa·s or more and 30000 mPa·s or less. The lower limit is preferably 2500 mPa·s or more, more preferably 3000 mPa·s or more, and even more preferably 3500 mPa·s or more, and the upper limit is preferably 25000 mPa·s or less, more preferably 20000 mPa·s or less, and even more preferably 15000 mPa·s or less. If the viscosity is below the lower limit, the boiled egg and ingredient-containing seasoning liquid cannot be eaten together. If the viscosity is above the upper limit, the ingredient-containing seasoning liquid in the boiled egg-containing processed food will have unnatural physical properties. Furthermore, the viscosity of the ingredient-containing seasoning liquid in the step of filling the ingredient-containing seasoning liquid is preferably 2000 mPa·s or more and 50000 mPa·s or less. The lower limit is more preferably 3000 mPa·s or more, even more preferably 4000 mPa·s or more, and even more preferably 5000 mPa·s or more, and the upper limit is more preferably 40000 mPa·s or less, and even more preferably 30000 mPa·s or less. When the viscosity of the ingredient-containing seasoning liquid in the step of filling the ingredient-containing seasoning liquid is within the above range, the ingredients can be filled evenly without uneven distribution. The viscosity is measured using a BH-type viscometer at a product temperature of 25°C and rotor No. 5 at a rotation speed of 20 rpm. If the reading exceeds 100, measurement is then repeated using rotor No. 5 at a rotation speed of 10 rpm. If the reading still exceeds 100, measurement is then repeated using rotor No. 6 at a rotation speed of 10 rpm. The value calculated from the reading when the rotor has made two rotations after the start of measurement is used.

[0016] <pH of seasoning liquid containing ingredients> The pH of the ingredient-containing seasoning liquid at 25° C. in the boiled egg-containing processed food of the present invention is not particularly limited, but is preferably not more than 6. A pH of not more than 6 is preferable in terms of storage stability.

[0017] In the present invention, the amount of ingredient-containing seasoning liquid is preferably 5 g or more and 80 g or less per boiled egg in the step of filling the ingredient-containing seasoning liquid into a container. The lower limit is more preferably 10 g or more, even more preferably 15 g or more, and the upper limit is more preferably 70 g or less, even more preferably 50 g or less, and even more preferably 30 g or less. When the amount of ingredient-containing seasoning liquid is equal to or greater than the above lower limit, the seasoning liquid is more likely to spread over the entire surface of the boiled egg, which is preferable in terms of shelf life. Furthermore, when the amount is equal to or less than the above upper limit, it is preferable because it easily reduces the risk of the ingredient-containing seasoning liquid or the ingredients contained therein being absorbed into the upper part of the pouch during the degassing step, causing a seal failure, and the risk of the ingredient-containing seasoning liquid or the ingredients contained therein being splashed onto the upper part of the pouch during the filling step, causing a seal failure.

[0018] <Edible fats and oils> The ingredient-containing seasoning liquid of the present invention may contain edible oils and fats. The edible oils and fats are not particularly limited, and conventionally known oils and fats can be used. Examples of edible oils and fats include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. These may be used alone or in combination of two or more. Among these, it is preferable to include at least sesame oil in order to achieve a good balance with the flavor of the boiled egg eaten together.

[0019] <Other ingredients> In addition to the ingredients described above, the ingredient-containing seasoning liquid of the present invention can contain various main ingredients commonly used in seasoning liquids, selected and added as appropriate, as long as the effects of the present invention are not impaired. Examples include various seasonings such as vinegar, soy sauce, sugar, salt, amino acids, peptides, organic acids or their salts, nucleic acids, citrus juice, ketchup, and the like; gums such as xanthan gum; various spice oils; antioxidants such as ascorbic acid and vitamin E; spices such as pepper and Japanese pepper; flavorings; and colorings. Among these, the addition of xanthan gum is particularly preferred, since it makes the ingredient-containing seasoning liquid less susceptible to oil separation when edible oils and fats are included. Furthermore, the addition of vinegar, a pH adjuster, and the like is preferred in terms of shelf life.

[0020] <Boiled eggs> The boiled eggs of the present invention are obtained by heating poultry eggs, such as chicken eggs, quail eggs, and duck eggs, until the egg white has coagulated due to thermal denaturation, and the egg white has coagulated to the extent that the shell can be peeled. The heating method, such as boiling or steaming, is not important, as long as the egg is in the above-mentioned state. The coagulation state of the egg yolk is not important, and includes various states, from a fluid liquid to a completely coagulated state.

[0021] <Standing pouch> The container for the packaged boiled egg-containing processed food of the present invention is a stand-up pouch. Using a stand-up pouch as the container reduces the risk of the ingredient-containing seasoning liquid or the ingredients themselves being sucked into the top of the pouch during the degassing process, causing a seal failure, and the risk of the ingredient-containing seasoning liquid or the ingredients themselves being splashed onto the top of the pouch during the ingredient-containing seasoning liquid filling process, causing a seal failure. Furthermore, because the pouch stands on its own, it can be opened and eaten as is without needing to place it on a plate. The size of the standing pouch of the present invention is not particularly limited, but for example, the lower limit of the vertical length is preferably 70 mm or more, more preferably 100 mm or more, and even more preferably 120 mm or more, and the upper limit is preferably 250 mm or less, more preferably 200 mm or less, and even more preferably 180 mm or less. Having a vertical length exceeding the above-mentioned lower limit is preferable because it helps to reduce the risk of the ingredient-containing seasoning liquid or the ingredients contained therein being sucked into the upper part of the pouch during the degassing process, causing a seal failure, and the risk of the ingredient-containing seasoning liquid or the ingredients contained therein being splashed onto the upper part of the pouch during the ingredient-containing seasoning liquid filling process, causing a seal failure. Furthermore, having a vertical length below the above-mentioned upper limit makes it easier for the seasoning liquid to spread over the entire surface of the boiled egg with a minimum amount of ingredient-containing seasoning liquid, which is preferable in terms of shelf life. Furthermore, for example, the lower limit of the horizontal length is preferably 60 mm or more, more preferably 80 mm or more, and even more preferably 100 mm or more, and the upper limit is preferably 250 mm or less, more preferably 200 mm or less, and even more preferably 150 mm or less. When the horizontal length exceeds the above lower limit, it is preferable because it makes it easier to fill with boiled eggs. On the other hand, when the horizontal length is below the above upper limit, it makes it easier for the seasoning liquid to spread over the entire surface of the boiled egg with a minimum amount of ingredient-containing seasoning liquid, which is preferable in terms of shelf life. Additionally, for example, the lower limit of the gusset length is preferably 20 mm or more, more preferably 30 mm or more, and the upper limit is preferably 100 mm or less, more preferably 80 mm or less, and even more preferably 60 mm or less. A length exceeding the lower limit is preferred because it makes it easier to fill with boiled eggs. Also, a length below the upper limit is preferred because it makes it easier for the seasoning liquid to spread over the entire surface of the boiled egg with a minimum amount of ingredient-containing seasoning liquid, which is preferred in terms of shelf life.

[0022] <Filling process> The method for producing a packaged boiled egg-containing processed food of the present invention includes a filling step. The filling step includes a step of filling a container with a seasoning liquid containing ingredients and a step of filling a container with a boiled egg, and these steps can be performed in any order. Note that the seasoning liquid containing ingredients in the present invention is prepared in advance before the filling step. Filling the ingredients and the seasoning liquid separately is not preferred because it significantly reduces production efficiency.

[0023] <Degassing process> The method for producing a packaged boiled egg-containing processed food of the present invention includes a degassing step. This step can be carried out using conventionally known equipment. The degassing step eliminates excess space within the container, making it easier for the seasoning liquid to spread over the entire surface of the boiled egg with a minimum amount of ingredient-containing seasoning liquid, which is preferable in terms of shelf life.

[0024] <Heating sterilization process> The method for producing a packaged boiled egg-containing processed food of the present invention includes a heat sterilization step. This step involves heat sterilizing the degassed containers containing the ingredient-containing seasoning liquid and the boiled eggs from the filling step. Heat sterilization conditions include 70°C for at least 1 minute, or a method with an equivalent or greater sterilization effect. The upper limit of the heating temperature may be, for example, 100°C or less, and the heating time may be, for example, 180 minutes or less. Known heating methods such as submerged heating, steaming, and shower heating may be used. However, retort processing, specifically, pressurized heat sterilization at 110°C to 130°C for 5 to 90 minutes, may result in the boiled eggs becoming too hard, so it is preferable not to include retort processing. [Example]

[0025] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0026] [Examples 1 to 7] [Comparative Example 1] <Preparing peeled boiled eggs and seasoning liquid containing ingredients> First, we prepared shelled boiled eggs by boiling chicken eggs in hot water and then peeling them according to the usual method. Medium-sized boiled eggs were used. Further, in accordance with the blending ratios described in Table 1, a flavor liquid containing ingredients was prepared, with the ingredients being contained at 10% by mass or more based on the total amount of the flavor liquid containing ingredients. Specifically, first, boiled onions (diced into 8 mm × 8 mm × 4 mm pieces), boiled white onions (sliced into 3 - 5 mm rounds), fried sesame seeds, water, vinegar (acidity 4%), salt, sodium glutamate, granulated sugar, sesame oil, and, if necessary, modified starch (hydroxypropyl-phosphorus cross-linked starch, cold water swelling type starch) and xanthan gum were uniformly mixed to prepare the flavor liquid containing ingredients.

[0027] <Manufacture of processed food containing hard-boiled eggs in a container> 40 g of each of the above-obtained flavor liquids containing ingredients was filled into a standing pouch (pouch size: 150 mm in length × 135 mm in width × 35 mm in fold (margin), material: PET / DL / NY / DL / LLDPE). Next, 2 peeled hard-boiled eggs were filled as they were, and after degassing using a vacuum sealer (manufactured by Furukawa Manufacturing Co., Ltd., model FVC-2-G), it was sealed and heat-sterilized in a sterilization tank set at 85°C for 1 hour. Then, by water-cooling until the temperature reached 10°C or lower, a processed food containing hard-boiled eggs in a container was manufactured.

[0028] <Measurement of viscosity> Regarding the flavor liquids containing ingredients included in the processed foods containing hard-boiled eggs in a container of Examples 1 - 7 and Comparative Example 1 obtained above, and the viscosity of the flavor liquids containing ingredients during the filling process of the flavor liquids containing ingredients in each test group, measurements were taken. Specifically, after making the ingredients uniform, using a BH type viscosity system, measurements were taken using rotor No. 5 under the conditions of a product temperature of 25°C and a rotation speed of 20 rpm. When the reading exceeded 100, then measurements were taken using rotor No. 5 under the condition of a rotation speed of 10 rpm. When the reading exceeded 100, then measurements were taken using rotor No. 6 under the condition of a rotation speed of 10. The reading used was the reading when the rotor rotated twice after the start of measurement. The viscosity was calculated based on the obtained reading. The results are described in Table 1.

[0029] <Measurement of pH> The pH of the ingredient-containing seasoning liquids contained in the packaged boiled egg-containing processed foods of Examples 1 to 7 and Comparative Example 1 obtained above was measured using a pH meter (tabletop pH meter F-72, manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 25°C, and the pH was found to be 4.0 to 6.0.

[0030] <Evaluation of the unity of boiled eggs and seasoning liquid containing ingredients> The packaged boiled egg-containing processed foods of Examples 1 to 7 and Comparative Example 1 obtained above were evaluated according to the following test procedures and evaluation criteria. The evaluation results are shown in Table 1. [Test procedure for the unity of boiled eggs and seasoning liquid containing ingredients] The packaged boiled egg-containing processed food was removed from the refrigerator and allowed to return to room temperature. The container was opened, one boiled egg was removed, and the remaining ingredient-containing seasoning liquid was wiped off. The egg was then placed, egg-side down, on a plate. Next, 20 g of each ingredient-containing seasoning liquid was carefully placed on top of the egg, ensuring that as much of the seasoning liquid as possible remained. After 15 seconds of standing, the egg was checked for appearance, and the egg with the ingredient-containing seasoning liquid attached was transferred to another plate with chopsticks and weighed. Finally, the ingredient-containing seasoning liquid attached to the boiled egg was thoroughly wiped off, and the weight of the boiled egg itself was measured. The amount of ingredient-containing seasoning liquid attached to the boiled egg was then calculated by taking the difference between the weight of the boiled egg with the ingredient-containing seasoning liquid attached and the weight of the boiled egg itself. The amount and appearance of the boiled egg were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1. A score of 0 or higher for both evaluations was considered acceptable. [Evaluation criteria for the unity of boiled eggs and seasoning liquid containing ingredients] ◎: The amount of seasoning liquid containing ingredients attached to the boiled egg is 6.5g or more Good: The amount of seasoning liquid containing ingredients attached to the boiled egg is 3g or more but less than 6.5g ×: The amount of seasoning liquid containing ingredients attached to the boiled egg is less than 3g [Appearance evaluation criteria] 〇: There is a sufficient amount of toppings on top of the boiled egg, and the sauce that drips down is also held around the egg, giving it a sense of unity. ×: The ingredients slide off the boiled egg, causing the sauce to spread across the plate.

[0031] [Table 1]

[0032] In Examples 1 and 7, the test results showed that 3 g or more but less than 6.5 g of the ingredient-containing seasoning liquid adhered to the boiled egg, demonstrating excellent unity between the boiled egg and the ingredient-containing seasoning liquid. Furthermore, in Examples 2 to 6, 6.5 g or more of the ingredient-containing seasoning liquid adhered to the boiled egg, demonstrating even greater unity between the boiled egg and the ingredient-containing seasoning liquid. On the other hand, in Comparative Example 1, the test results showed that the amount of ingredient-containing seasoning liquid adhered to the boiled egg was less than 3 g, indicating that the present invention was not effective in terms of unity between the boiled egg and the ingredient-containing seasoning liquid.

[0033] Regarding appearance, in Examples 1 to 7, the ingredients were sufficiently placed on the boiled egg, and the dropped sauce was also held around the egg, giving it a sense of unity. On the other hand, in Comparative Example 1, the ingredients slid off the boiled egg, and the dropped sauce spread on the plate, failing to achieve the effects of the present invention. Furthermore, oil separation was observed in the ingredient-containing seasoning liquid of Example 7.

Claims

1. A method for producing a packaged boiled egg-containing processed food containing an ingredient-containing seasoning liquid and a boiled egg, The process involves preparing whole peeled boiled eggs, A step of preparing an ingredient-containing seasoning liquid containing ingredients in an amount of 10% by mass or more based on the total amount of the ingredient-containing seasoning liquid; Filling the ingredient-containing seasoning liquid into a container; Filling the boiled eggs into a container; Degassing a container containing the ingredient-containing seasoning liquid and the boiled egg; and heat sterilizing the degassed container, The container is a stand-up pouch, The ingredient-containing seasoning liquid contains starch in an amount of 0.5% by mass or more and 5% by mass or less based on the total amount of the ingredient-containing seasoning liquid, The viscosity (25 ° C.) of the seasoning liquid containing the ingredient in the boiled egg-containing processed food is 2000 mPa s or more and 30000 mPa s or less, Manufacturing method for packaged boiled egg-containing processed foods

2. The ingredient-containing seasoning liquid contains at least one selected from vinegar, sesame, onion, and white onion, A method for producing the packaged boiled egg-containing processed food according to claim 1.

3. The ingredient-containing seasoning liquid contains edible oils and fats. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

4. The ingredient-containing seasoning liquid further contains xanthan gum. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

5. The number of boiled eggs in the packaged boiled egg-containing processed food is one or two. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

6. The ingredient-containing seasoning liquid is not emulsified with egg yolk. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

7. The standing pouch has a vertical length of 70 mm or more and 250 mm or less and a horizontal length of 60 mm or more and 250 mm or less. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

8. In the step of filling the container with the ingredient-containing seasoning liquid, the amount of the ingredient-containing seasoning liquid filled is 5 g or more and 80 g or less per boiled egg. A method for producing the packaged boiled egg-containing processed food according to claim 1 or 2.

9. A packaged boiled egg-containing processed food containing an ingredient-containing seasoning liquid and a boiled egg, the boiled eggs are whole peeled boiled eggs, The container is a stand-up pouch, The ingredient-containing seasoning liquid has the following characteristics (A) to (C): (A) Contains 10% by mass or more of ingredients relative to the total amount of ingredient-containing seasoning liquid (B) The starch content is 0.5% by mass or more and 5% by mass or less based on the total amount of the ingredient-containing seasoning liquid. (C) Viscosity (25°C) of 2000 mPa·s or more and 30000 mPa·s or less

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