How seasoned eggs are made

Abstract

To provide a method for producing seasoned eggs that is less likely to damage the outer shape even when a plurality of seasoned eggs are put into one packaging bag and sealed. [Solution] A method for producing seasoned eggs, which includes, in this order, an anti-sticking liquid application process in which an anti-sticking liquid is applied to seasoned eggs, a vacuum packaging process in which multiple seasoned eggs are vacuum-packaged together, and a heat sterilization process in which the vacuum-packed seasoned eggs are heated to sterilize them, wherein the anti-sticking liquid is made by adding an additive containing agar to water.

Description

[Technical Field]

[0001] The present invention relates to a method for producing seasoned eggs. [Background technology]

[0002] In recent years, seasoned eggs have become popular and can be found in supermarkets, etc. These seasoned eggs are often sold in packaging bags.

[0003] For example, Patent Document 1 describes a method for producing seasoned eggs, which includes a seasoning step in which boiled eggs are immersed in a seasoning liquid, a packaging step in which the boiled eggs are sealed in a package without the seasoning liquid, a heat sterilization step in which the boiled eggs sealed in the packaging bag are heat sterilized under conditions that do not cause the entire egg yolk to become cloudy, and a cooling step in which the packaged boiled eggs are cooled after the heat sterilization step. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7356628 Summary of the Invention [Problem to be solved by the invention]

[0005] Incidentally, with the recent popularity of seasoned eggs, there are cases where multiple seasoned eggs are packaged and provided in a single packaging bag. However, when multiple seasoned eggs are placed in a single packaging bag and sealed, and then heated for sterilization, adjacent seasoned eggs tend to stick together (protein bonds between the egg whites), which poses a problem in that when the packaging bag is opened to take out the seasoned eggs or when attempting to separate the seasoned eggs, the egg whites may peel off and damage the outer shape.

[0006] To prevent this, it would be possible to individually package each seasoned egg, but this would take time, effort, and cost money.

[0007] Therefore, the present invention has been made to solve the above-mentioned problems, and aims to provide a method for producing seasoned eggs that is less likely to damage their outer shape even when multiple seasoned eggs are placed in a single packaging bag and sealed. [Means for solving the problem]

[0008] The method for producing seasoned eggs of the present invention comprises, in this order, an anti-binding liquid application step of applying an anti-binding liquid to seasoned eggs or applying an anti-binding liquid and a seasoning liquid to boiled eggs to turn them into seasoned eggs, a vacuum packaging step of vacuum-packaging a plurality of the seasoned eggs together, and a heat sterilization step of heating the vacuum-packaged seasoned eggs to sterilize them, and is characterized in that the anti-binding liquid is made by adding an additive containing agar to water. [Effects of the Invention]

[0009] The method for producing seasoned eggs of the present invention includes a step of applying an anti-binding liquid to the seasoned eggs. The anti-binding liquid is water to which an additive containing agar has been added, so that in the vacuum packaging step, the surface of each of the multiple seasoned eggs is coated with the anti-binding liquid (containing agar). Then, in the subsequent heat sterilization step, the seasoned eggs are heated with the anti-binding liquid present between them, preventing adjacent seasoned eggs from sticking together (protein bonding between the egg whites). This prevents the egg whites from peeling when the packaging bag is opened to remove the seasoned eggs or when attempting to separate the seasoned eggs. As a result, the outer shape of the seasoned eggs is less likely to be damaged, even when multiple seasoned eggs are sealed in a single packaging bag.

[0010] Furthermore, the method for producing seasoned eggs of the present invention includes an anti-binding liquid application step in which an anti-binding liquid is applied to the seasoned eggs, and since the anti-binding liquid is water to which an additive containing agar has been added, the surface of the seasoned eggs is coated with the anti-binding liquid (agar, etc.) in the heat sterilization step, preventing the seasoned eggs from sticking together, and then, when the seasoned eggs are cooled, the moisture inside the seasoned eggs seeps out and the anti-binding liquid (coating 22) is removed by the moisture, and is dispersed into the moisture surrounding the seasoned eggs 10. Therefore, the anti-binding liquid is less likely to remain on the surface of the seasoned eggs, preventing the texture and taste of the seasoned eggs from being impaired. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a flowchart showing a method for producing a seasoned egg according to an embodiment. [Figure 2] FIG. 10 is a diagram illustrating a binding prevention liquid application step. [Figure 3] 10A and 10B are diagrams illustrating a vacuum packaging step and a heat sterilization step. [Figure 4] FIG. 10 is a diagram illustrating how seasoned eggs are cooled after being heated. [Figure 5] 1 is a table showing the results of a test example. [Figure 6] 10 is a photograph showing the results of a test example. DETAILED DESCRIPTION OF THE INVENTION

[0012] The method for producing seasoned eggs of the present invention will be described below based on the embodiments shown in the drawings. Note that the embodiments described below do not limit the invention according to the claims. Furthermore, not all of the elements and combinations thereof described in the embodiments are necessarily essential to the solution of the present invention.

[0013] [Embodiment] First, the raw materials used in the method for producing seasoned eggs according to the embodiment will be described. The raw materials for the "seasoned eggs" of this embodiment are eggs collected from birds, such as chicken eggs, quail eggs, ostrich eggs, and duck eggs. In this specification, eggs before processing will be referred to as "eggs," and eggs during or after processing will be referred to as "eggs."

[0014] In this specification, "boiled eggs" refers to eggs that have been wet-heat cooked, resulting in the egg white changing and coagulating. Wet-heat cooking refers to cooking using a liquid medium, including boiling, simmering, and steaming. "Boiled eggs" also include eggs with a cloudy, coagulated yolk, as well as so-called "soft-boiled eggs" in which only part of the yolk is cloudy and coagulated.

[0015] The "seasoning liquid" used in this embodiment is a liquid containing seasonings used for seasoned eggs, and is given a sweet, salty, umami, sour, or other flavor. Seasonings include salty seasonings, sweet seasonings, umami seasonings, sour seasonings, and the like. Examples of salty seasonings include salt and soy sauce. Examples of sweet seasonings include fructose, granulated sugar, white sugar, brown sugar, and the like. Examples of umami seasonings include bonito flakes seasoning extract and dashi. Examples of sour seasonings include citric acid, acetic acid, apple cider vinegar, and the like.

[0016] The "anti-sticking liquid" is a liquid (including a mucilage solution) used to prevent adjacent seasoned eggs from sticking together when multiple seasoned eggs are vacuum-packed together, and is made by adding an additive containing agar to water. The "anti-sticking liquid" used in this embodiment contains starch and agar, and is substantially free of gelatin, xanthan, and konjac.

[0017] Next, a method for producing a seasoned egg according to an embodiment will be described. As shown in Figure 1, the method for producing a seasoned egg according to an embodiment includes, in this order, a seasoning liquid penetration step S11, an anti-binding liquid application step S12, a vacuum packaging step S13, and a heat sterilization step S14.

[0018] (1) Seasoning liquid penetration step S11 First, raw eggs (raw eggs) are wet-heated and then peeled to form boiled eggs 10', which are then immersed in a liquid containing a seasoning to produce seasoned eggs 10 (not shown). In the seasoning liquid penetration step, the seasoning liquid is not heated, but is allowed to penetrate into the boiled eggs 10' at room temperature.

[0019] (2) Anti-binding liquid adhesion process S12 Next, anti-binding liquid 20 is applied to seasoned egg 10 (see FIG. 2). Specifically, seasoned egg 10 is placed in a specified container, and anti-binding liquid 20 is poured from above to coat the surface of seasoned egg 10. The temperature of anti-binding liquid 20 is maintained at a temperature that does not cause the agar to solidify. This causes the agar contained in anti-binding liquid 20 to gel, and the surface of seasoned egg 10 is coated with coating 22.

[0020] The anti-binding liquid 20 is obtained by adding an additive containing agar to water, and in this embodiment, an additive containing starch and agar to water. The amount of additive added to the anti-binding liquid 20 is preferably in the range of 2.5 wt% to 10 wt%, and even more preferably in the range of 2.5 wt% to 5 wt%. In this embodiment, the anti-binding liquid 20 is prepared by adding the additive to water, and then vacuum-packed and retort sterilized (for example, heated at 120°C for 30 to 60 minutes).

[0021] (3) Vacuum packaging process S13 Next, in the anti-binding liquid application step S12, a plurality of seasoned eggs 10 having anti-binding liquid 20 (coating 22) applied to their surfaces are placed together in a single packaging bag 40, degassed, and vacuum-packaged (see FIG. 3). At this time, the seasoned eggs 10 are coated with anti-binding liquid 20 (coating 22), and a small amount of seasoning liquid has seeped out of the seasoned eggs 10. The packaging bag 40 is formed in the shape of a continuous bag so that a plurality of seasoned eggs 10 can be stored. Furthermore, the packaging bag 40 is designed to withstand the temperatures in the heat sterilization step described below.

[0022] (4) Heat sterilization step S14 Next, the vacuum-packed seasoned eggs 10 are subjected to heat sterilization (specifically, retort sterilization) by heating under pressure to sterilize them. The heating temperature is 100°C or higher, specifically approximately 120°C. The heating time is, for example, 30 to 60 minutes. In the case of seasoned eggs that do not have an anti-binding liquid attached, it is thought that the whites of the seasoned eggs will stick together in the heat sterilization step S14, but in the method for producing seasoned eggs according to the embodiment, the anti-binding liquid (coating 22) is attached (adhered) to the surface of the seasoned eggs 10, which is thought to prevent the whites of the seasoned eggs 10 from sticking together.

[0023] After the seasoned eggs are heated (sterilized), the seasoned eggs 10 are cooled together with the packaging bag 40 to room temperature to remove any residual heat (see Figure 4). At this time, moisture containing the seasoning liquid components inside the seasoned eggs 10 seeps out of the seasoned eggs 10, removing the anti-binding liquid (coating 22) that had been attached to the surface of the seasoned eggs 10 and dispersing it into the moisture surrounding the seasoned eggs 10. As a result, almost no anti-binding liquid (coating 22) remains on the surface of the seasoned eggs 10. Furthermore, because the amount of anti-binding liquid (coating 22) is significantly less than the moisture, and colorless and tasteless agar is used, the texture of the seasoned eggs 10 is almost the same as when no anti-binding liquid is used, and the surrounding moisture is also almost the same as when no anti-binding liquid is used.

[0024] In this manner, seasoned eggs can be produced.

[0025] The method for producing seasoned eggs according to the embodiment includes a step of applying an anti-binding liquid 20 (coating 22) to the seasoned eggs 10. The anti-binding liquid 20 (coating 22) is made by adding an additive containing agar to water. Therefore, in the vacuum packaging step, the surface of each of the multiple seasoned eggs is coated with the anti-binding liquid 20 (containing agar). Therefore, in the heat sterilization step, the seasoned eggs 10 are heated with the anti-binding liquid 20 present between them, preventing adjacent seasoned eggs 10 from sticking together (protein bonding between the egg whites). This prevents the egg whites from peeling when the packaging bag 40 is opened to remove the seasoned eggs 10 or when attempting to separate the seasoned eggs 10. As a result, even when multiple seasoned eggs 10 are sealed in a single packaging bag 40, the outer shape of the seasoned eggs 10 is less likely to be damaged.

[0026] Furthermore, the method for producing seasoned eggs according to the embodiment includes an anti-binding liquid application step of applying anti-binding liquid 20 (coating 22) to seasoned eggs 10. Since anti-binding liquid 20 is water to which an additive containing agar has been added, the surface of seasoned eggs 10 is coated with anti-binding liquid 20 (agar, etc.) during the heat sterilization step, preventing the seasoned eggs 10 from sticking together. After this, when seasoned eggs 10 are cooled, the anti-binding liquid 20 (coating 22) coating the surface of seasoned eggs 10 can be dispersed to the outside as the moisture inside the seasoned eggs 10 seeps out. Therefore, no anti-binding liquid 20 remains on the surface of seasoned eggs 10, preventing the texture and taste of seasoned eggs 10 from being impaired.

[0027] While konjac or gelatin could be used as an anti-binding agent, both coagulate when heated and remain on the surface of the seasoned egg, potentially impairing the texture and taste of the seasoned egg. According to the method for producing seasoned eggs of this embodiment, the anti-binding liquid is made by adding an additive containing agar to water, so it is less likely to coagulate when heated, and the water-retaining properties of the agar make it difficult for the seasoned eggs to stick together. Furthermore, when the seasoned eggs are cooled to room temperature after the heat sterilization process, the moisture released from the seasoned eggs disperses the agar to the outside of the seasoned eggs, allowing the texture and taste of the seasoned eggs to be maintained.

[0028] Furthermore, according to the method for producing seasoned eggs according to the embodiment, the additive contains starch, which can impart high water retention to the anti-binding liquid. This thickens the anti-binding liquid, making it easier for the anti-binding liquid to adhere to the surface of the seasoned eggs. Furthermore, the anti-binding liquid can be evenly applied to the surface of the seasoned eggs. Even when starch is the only additive, adding more than a certain amount can sometimes be effective in preventing the sticking of egg whites, as explained in the test examples below. However, if more than a certain amount is added, due to the properties of starch, the final product may become cloudy, significantly reducing the visual quality. Furthermore, the starch tends to clump, which may adhere to the surface of the seasoned eggs or require the clumps to be removed from the seasoning liquid surrounding the seasoned eggs when removing them from the packaging bag, thereby worsening the appearance of the product. Therefore, it is preferable for the additive to contain agar and starch.

[0029] Furthermore, according to the method for producing seasoned eggs of the embodiment, the amount of additive added to the anti-sticking liquid is in the range of 2.5 wt% to 10 wt%, which prevents the seasoned eggs from sticking together and improves the workability of applying the anti-sticking liquid to the surface of the seasoned eggs.

[0030] The amount of additive to water is set to 2.5 wt% or more because if the amount of additive to water is less than 2.5 wt%, the content of additive (especially agar) is too low, making it difficult to prevent the seasoned eggs from sticking together. The amount of additive to water is set to 10 wt% or less because if the amount of additive to water is more than 10 wt%, the viscosity becomes too high, making it difficult to apply the anti-sticking liquid to the surface of the seasoned eggs. From this perspective, it is even more preferable for the amount of additive to water to be within the range of 2.5 wt% to 5 wt%.

[0031] Furthermore, according to the method for producing seasoned eggs according to the embodiment, the anti-binding liquid 20 used is retort sterilized, so the anti-binding liquid 20 can be stored for a relatively long period of time. Therefore, when producing seasoned eggs, it is not necessary to prepare the anti-binding liquid 20 each time, and seasoned eggs can be produced with high productivity. Note that the anti-binding liquid 20 that has not been retort sterilized At room temperature, this can lead to spoilage and mold growth, and freezing can cause the additives to separate, making it difficult to maintain the functionality of the anti-binding liquid, resulting in poor shelf life. Furthermore, experiments have confirmed that many additives lose their anti-binding function when sterilized in a retort process, so from the perspective of shelf life and maintaining functionality, additives containing agar and starch, whose effectiveness is not lost when sterilized in a retort process, are preferred.

[0032] Furthermore, according to the method for producing seasoned eggs according to the embodiment, the heat sterilization step includes a step of heating the seasoned eggs 10 and then cooling the seasoned eggs 10 to room temperature. At this time, the moisture (seasoning liquid components, etc.) inside the seasoned eggs seeps out from the surface, and the anti-binding liquid (coating 22) on the surface of the seasoned eggs disperses into the external liquid (seasoning liquid, etc.), so that no anti-binding liquid remains on the surface of the seasoned eggs. Therefore, the texture and taste of the seasoned eggs can be maintained.

[0033] Furthermore, according to the method for producing seasoned eggs of the embodiment, the additives are substantially free of gelatin, xanthan, and konjac flour, which would otherwise solidify when heated and remain on the surface of the seasoned eggs, impairing the texture and taste of the seasoned eggs, thereby providing the original taste and texture of the seasoned eggs.

[0034] [Test example] This test example was conducted to verify that the anti-sticking liquid prevents damage to the outer shape of seasoned eggs even when multiple seasoned eggs are sealed in a single packaging bag. Figure 5 is a table showing the specifications of each material used in the test example and the results of the test example. Figure 6 is a photograph showing the results of the test example. Figure 6(a) is a photograph showing the results of evaluation item 1 for sample 2, Figure 6(b) is a photograph showing the results of evaluation item 2 for sample 6, Figure 6(c) is a photograph showing the results of evaluation item 2 for sample 9, Figure 6(d) is a photograph showing the results of evaluation item 2 for sample 10, Figure 6(e) is a photograph showing the results of evaluation item 1 for sample 11, and Figure 6(f) is a photograph showing the results of evaluation item 1 for sample 12.

[0035] 1. Sample Preparation (1) Samples 1 to 5 (Examples 1 to 5) Additives containing agar and starch were added to and dispersed in water at ratios of 10.0%, 5.0%, 2.5%, 2.0%, and 1.5%, respectively, to prepare anti-binding solutions, which were designated as Samples 1 to 5. As the additives, for example, a mixture of starch at approximately half or more of the additive and agar at approximately one-quarter or more was used.

[0036] (2) Sample 6 (Comparative Example 1) An additive whose main component is rice flour was added to water at a ratio of 10% to create an anti-binding liquid, which was designated Sample 5. Sample 6 contains rice flour as well as powdered candy, starch, and thickening polysaccharides.

[0037] (3) Sample 7 (Comparative Example 2) An additive whose main component is konjac flour was added to water at a ratio of 10.0% to form an anti-binding liquid, which was designated Sample 7. In Sample 7, powdered candy was also blended in addition to konjac flour.

[0038] (4) Samples 8 to 9 (Comparative Examples 3 to 4) An additive containing starch as the main component and substantially no agar was added to water at a ratio of 2.5% and 5.0% to prepare anti-binding solutions, which were designated as Samples 8 and 9.

[0039] (5) Sample 10 (Comparative Example 5) An additive containing cornstarch as a main component was added to water at a ratio of 5.0% to prepare an anti-binding liquid, which was designated as Sample 10.

[0040] (6) Sample 11 (Comparative Example 6) An additive containing xanthan as a main component was added to water at a ratio of 1.0% to prepare an anti-binding liquid, which was designated as Sample 11.

[0041] (7) Sample 12 (Comparative Example 7) An anti-binding agent containing gelatin as the main component was added to water at a ratio of 2.0% to prepare an anti-binding solution, which was designated as Sample 12.

[0042] 2. Test Method (1) Evaluation item 1 (peeling of white meat 1) For evaluation item 1 (peeling of egg white 1), each liquid sample (including viscous liquid) was dripped onto the seasoned eggs, allowing it to adhere to the surface of the seasoned eggs, and five seasoned eggs were then placed in a packaging bag and vacuum-packed. After heat sterilization (heating and then cooling to room temperature), the packaging bag was opened, the seasoned eggs were removed, and the appearance was evaluated visually.

[0043] (2) Evaluation item 2 (peeling of white meat 2) For evaluation item 2 (peeling of egg white 2), seasoned eggs were produced in the same manner as for evaluation item 1 (peeling of egg white 1), using the anti-binding liquid after retort sterilization as the anti-binding liquid, and the packaging bag was opened to evaluate the appearance of the seasoned eggs. In addition, for evaluation item 2, the state of the anti-binding liquid (viscosity, transparency) affects workability and the appearance of the final product, so the appearance of the anti-binding liquid after retort sterilization was also evaluated.

[0044] (3) Evaluation item 3 (product appearance) For evaluation item 3 (product appearance), the appearance of the seasoned eggs produced by the above method other than the peeling of the egg white was evaluated, for example, whether or not the anti-sticking liquid remained on the surface of the seasoned eggs, whether or not there were lumps of the anti-sticking liquid in the liquid (seasoning liquid) surrounding the seasoned eggs, and whether or not the liquid (seasoning liquid) surrounding the seasoned eggs was cloudy.

[0045] 3. Evaluation Method (1) Evaluation item 1 (peeling of white meat 1) Since the purpose of the present invention is to "provide a method for producing seasoned eggs that are less likely to damage their outer shape," seasoned eggs in which adjacent eggs have stuck together and the whites have peeled off were given a rating of "X," eggs in which most of the whites were not peeled off but there was some peeling were given a rating of "△," and seasoned eggs in which the whites were not peeled off were given a rating of "◯."

[0046] (2) Evaluation item 2 (peeling of white meat 2) As with evaluation item 1 (peeling of egg white 1), eggs in which adjacent seasoned eggs had stuck together and the egg whites had peeled off were given an "X" rating; eggs in which most of the egg whites were not peeling but there was slight peeling, or eggs in which the viscosity of the anti-sticking liquid after retort sterilization was too high and workability was poor, or the liquid had separated, were given a "△" rating; and eggs in which the egg whites had not peeled off were given a "〇" rating.

[0047] (2) Evaluation item 3 (product appearance) When serving seasoned eggs, it is undesirable for anything other than the seasoned egg to adhere to the surface, so if there was any anti-binding liquid remaining on the surface of the seasoned egg or if the water (seasoning liquid) surrounding the seasoned egg had lumps or turbidity of the anti-binding liquid, the egg was rated "x". In addition, if there was nothing other than the seasoned egg and seasoning liquid adhering to the surface of the seasoned egg, the egg was rated "o".

[0048] (4) Evaluation item 4 (overall evaluation) If there was even one "x" in any of the above evaluation items 1 to 3, a rating of "x" was given; if there was no "x" rating but even one "△" rating, a rating of "△" was given; and if all ratings were "〇", a rating of "〇" was given.

[0049] 4. Evaluation Results (1) Evaluation item 1 (peeling of white meat 1) For samples 1 to 3, 9, and 10, no peeling occurred in the seasoned eggs when the packaging was opened and taken out, so they were given a rating of "Good" (see Figure 6(a) for the appearance of sample 2). For samples 4 and 5, peeling occurred in some of the seasoned eggs, although not as much as for samples 6 to 8, 11, and 12, so they were given a rating of "Good". For samples 6 to 8, 11, and 12, peeling occurred on the surface of the seasoned eggs, so they were given a rating of "Poor" (see Figures 6(e) and 6(f) for the appearance of samples 11 and 12).

[0050] (2) Evaluation item 2 (peeling of white meat 2) For samples 2 and 3, no peeling occurred in the seasoned eggs when the packaging bag was opened and removed, so they were rated "Good." For samples 4 and 5, peeling occurred in some of the seasoned eggs, although not as much as for samples 6 to 8, 11, and 12 in evaluation item 1, so they were rated "Good." For samples 6 to 12, peeling occurred on the surface of the seasoned eggs, so they were rated "Poor." (See Figures 6(c), 6(d), and 6(e) for the appearance of samples 6, 9, and 10.) For sample 1, there was little peeling of the seasoned eggs, but the viscosity of the anti-binding liquid after retort sterilization was high, making it difficult to work with, and the liquid separated and became partially cloudy, so they were rated "Good."

[0051] (3) Evaluation item 3 (product appearance) In samples 1 to 7 and 10 to 12, no changes were observed on the surface of the seasoned eggs except for peeling, so they were given a rating of "Good." In addition, in samples 8 and 9, the anti-sticking liquid remained on the surface of the seasoned eggs, and in some cases, the water (seasoning liquid) surrounding the seasoned eggs had clumps of the anti-sticking liquid or was cloudy, so they were given a rating of "Poor."

[0052] (4) Evaluation item 4 (overall evaluation) Samples 2 and 3 were given a rating of "Good" in all of evaluation items 1 to 3, and were therefore given a rating of "Good." Sample 1 was given a rating of "Good" in evaluation item 3, and samples 4 and 5 were given a rating of "Good" in evaluation item 1, and were therefore given a rating of "Good." Samples 6, 7, 11, and 12 were given a rating of "Poor" in evaluation items 1 and 2, sample 8 in evaluation items 1 to 3, sample 9 in evaluation items 2 and 3, sample 10 in evaluation item 10, samples 6 to 12 in evaluation item 1, and sample 9 in evaluation item 3, and were therefore given a rating of "Poor."

[0053] This shows that Samples 1 to 5 are effective in preventing the surface of the seasoned eggs from sticking together, and that Samples 2 and 3 are particularly effective, with almost no peeling of the egg whites. Furthermore, no clumping or turbidity of the anti-sticking liquid was observed, and it was confirmed that even when multiple seasoned eggs are sealed in one packaging bag, the anti-sticking liquid makes it difficult for the outer shape of the seasoned eggs to be damaged, and the appearance quality is also maintained.

[0054] In addition, it is thought that in Samples 9 and 10, sticking of seasoned eggs can be prevented to some extent when not retort sterilized, but since they cannot be prepared in advance, it is difficult to increase productivity. This is thought to be because the anti-sticking function of starch and xanthan is lost to some extent by the heat used in retort sterilization. On the other hand, since Samples 1 to 5 contain starch and agar, the anti-sticking function of the starch is reduced, but the anti-sticking function of the agar is maintained, so it is thought that the anti-sticking liquid can maintain its anti-sticking function after retort sterilization.

[0055] Although the present invention has been described based on the above embodiment, the present invention is not limited to the above embodiment and can be embodied in various forms without departing from the spirit of the present invention, and for example, the following modifications are also possible.

[0056] (1) The numbers, contents, temperatures, times, etc. described in the above embodiments (including modified examples; the same applies below) are examples and can be changed within the scope that does not impair the effects of the present invention.

[0057] (2) In the above embodiment, an anti-binding liquid is applied to the seasoned egg, but the present invention is not limited to this. A seasoning liquid and an anti-binding liquid may be applied to a boiled egg. In this case, the seasoning liquid is permeated into the boiled egg to produce a seasoned egg, while the anti-binding liquid is applied to the surface of the seasoned egg. In addition, in this case, the seasoning liquid permeation step and the anti-binding liquid application step can be performed simultaneously, saving time and effort.

[0058] (3) In the above embodiment, a retort-sterilized anti-binding liquid was used as the anti-binding liquid, but the present invention is not limited to this. An anti-binding liquid that is not retort-sterilized may also be used. In this case, although it cannot be stored for a long period of time, it can be used as an anti-binding liquid by using it without long-term storage.

[0059] (4) In the above embodiment, the present invention is applied to seasoned eggs in which boiled eggs are immersed in a seasoning liquid, but the present invention is not limited to this. The present invention may also be applied to boiled eggs themselves. [Explanation of symbols]

[0060] 10...seasoned egg, 20...anti-sticking liquid, 22...anti-sticking liquid (coating) attached to the surface of the seasoned egg, 30...seasoning liquid, 40...packaging bag

Claims

1. An anti-sticking liquid application step of applying an anti-sticking liquid to seasoned eggs or applying an anti-sticking liquid and a seasoning liquid to boiled eggs to make seasoned eggs; a vacuum packaging step of vacuum-packing a plurality of the seasoned eggs together; a heat sterilization step of heating and sterilizing the vacuum-packed seasoned eggs, The method for producing seasoned eggs is characterized in that the anti-binding liquid is obtained by adding an additive containing agar to water.

2. The method for producing seasoned eggs according to claim 1, wherein the additive further comprises starch.

3. 3. The method for producing seasoned eggs according to claim 1, wherein the amount of the additive in the anti-binding liquid is in the range of 2.5 wt % to 10 wt %.

4. 3. The method for producing seasoned eggs according to claim 1, wherein the anti-binding liquid is retort sterilized.

5. 3. The method for producing seasoned eggs according to claim 1, wherein the heat sterilization step includes a step of heating the seasoned eggs and then cooling the seasoned eggs to room temperature.

6. 3. The method for producing seasoned eggs according to claim 1, wherein the additives are substantially free of gelatin, xanthan, and konjac.

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