Method for packaging hard-boiled eggs

Abstract

This invention provides a method for producing packaged boiled eggs that can maintain the taste and texture of freshly boiled eggs for a long period of time. [Solution] A step of preparing a liquid composition containing acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, A method for producing packaged boiled eggs, comprising the step of filling a container with the liquid composition and boiled eggs, The amount of acetic acid blended is 0.10 to 0.25%. The amount of sodium acetate blended is 4 parts or more and 10 parts or less per 1 part of acetic acid. The sodium concentration of the liquid composition is 0.6 to 1.0%. The pH of the liquid composition is 5.3 or higher and 5.6 or lower. A method for manufacturing packaged boiled eggs.

Description

Technical Field

[0001] The present invention relates to a method for producing boiled eggs packed in containers. Specifically, it relates to a method for producing boiled eggs packed in containers that can maintain the deliciousness of freshly made boiled eggs for a long time.

Background Art

[0002] Conventionally, boiled eggs pickled in a seasoning liquid and boiled eggs packed in vacuum have been sold. As means for enhancing the storage stability of such boiled eggs packed in containers, there are various methods such as lowering the pH of the seasoning liquid and increasing the salt concentration. However, when stored for a long time, there are effects such as imparting a sour taste or a salty taste to the boiled eggs and hardening the texture of the egg white part, and it has not been easy to maintain the deliciousness of freshly made for a long time.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Disclosure of the Invention

Problems to be Solved by the Invention

[0004] Therefore, an object of the present invention is to provide a method for producing boiled eggs packed in containers that can maintain the taste and texture of freshly made boiled eggs for a long time.

Means for Solving the Problems

[0005] As a result of intensive studies to achieve the above object, the present inventor has found that if a predetermined amount of acetic acid, sodium acetate, and a sodium raw material are blended and the sodium concentration and pH are adjusted within a predetermined range, the taste and texture of freshly made boiled eggs can be maintained for a long time, and the present invention has been completed.

[0006] That is, the present invention is [[ID=4!]] (1) A step of preparing a liquid composition containing acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, A method for producing packaged boiled eggs, comprising the step of filling a container with the liquid composition and boiled eggs, The amount of acetic acid blended is 0.10 to 0.25%. The amount of sodium acetate blended is 4 parts or more and 10 parts or less per 1 part of acetic acid. The sodium concentration of the liquid composition is 0.6 to 1.0%. The pH of the liquid composition is 5.3 or higher and 5.6 or lower. Method for producing packaged boiled eggs, (2) Fill the container with 0.7 to 1.5 parts of the liquid composition for every part of a boiled egg. Method for producing packaged boiled eggs, (3) Sodium raw materials other than sodium acetate include sodium citrate and / or sodium ascorbate, Method for producing packaged boiled eggs, That is the case. [Effects of the Invention]

[0007] According to this invention, the taste and texture of freshly boiled eggs can be maintained for a long period of time, which is expected to lead to further expansion of the boiled egg market. [Best Mode for Carrying Out the Invention]

[0008] The present invention will be described in detail below. In this invention, "%" means "mass%".

[0009] <Features of the Invention> The present invention relates to a method for producing packaged boiled eggs, comprising the steps of preparing a liquid composition containing acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, and filling a container with the liquid composition and boiled eggs. The method is characterized in that the amount of acetic acid in the liquid composition is 0.10 to 0.25%, the amount of sodium acetate is 4 to 10 parts per 1 part of acetic acid, the sodium concentration of the liquid composition is 0.6 to 1.0%, and the pH is 5.3 to 5.6.

[0010] <Packaged boiled eggs> In this invention, a packaged boiled egg is a product in which peeled boiled eggs and a liquid composition are filled into a container, with the boiled eggs immersed in the liquid composition. Furthermore, the boiled eggs can be eaten as is after being removed from the bag. In addition, the packaged boiled eggs of this invention are non-retort products. Non-retort products are those in which the packaged boiled eggs have not been processed under pressure at 100°C or higher. Therefore, this invention includes products in which the liquid composition and boiled eggs are filled into a container and then heated at 100°C or lower, or not heated at all. For example, if heating is performed for the purpose of heat sterilization, heating equivalent to or higher than 70°C for 1 minute is sufficient. <Boiled egg> In this invention, a boiled egg is an egg from a poultry such as a chicken egg, quail egg, or duck egg, which has been heated by boiling or other methods until the egg white has solidified due to heat denaturation, and the egg white has solidified to the extent that the shell can be peeled off, and furthermore, the egg is in a state after the shell has been peeled off. Regardless of the state of coagulation of the egg yolk, it can exist in various states, from a fluid liquid to a completely solidified state.

[0011] <Container> In this invention, there are no particular restrictions on the material, shape, etc., of the container. Examples of container materials include single-layer materials such as polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), and nylon (PA), as well as multilayer materials consisting of ethylene-vinyl alcohol copolymer (EVOH), vinylidene chloride (PVDC), aluminum, and other gas barrier materials with PE or PP. Examples of container shapes include bag-shaped containers such as pouches and cup-shaped containers.

[0012] <Liquid composition> The liquid composition used in the method for producing packaged boiled eggs of the present invention is a liquid composition that is filled into the container together with the boiled eggs in order to maintain the taste and texture of freshly made boiled eggs for a long period of time. It contains acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, and the sodium concentration and pH are adjusted to a predetermined range.

[0013] <Acetic acid to be blended in the liquid composition> The liquid composition used in the present invention contains 0.10 to 0.25% of acetic acid. When the blending amount of acetic acid is less than the above range, the pH of the liquid composition cannot be sufficiently lowered, and it is difficult to maintain the taste and texture of freshly boiled eggs for a long time. Also, when the blending amount of acetic acid exceeds the above range, the sour taste becomes too strong, which may affect the flavor of the boiled eggs and there is a risk that the texture of the boiled eggs becomes firm. Since it is easy to maintain the taste and texture of freshly boiled eggs for a long time, the blending amount of acetic acid is preferably 0.14 to 0.20%. Further, the acetic acid to be blended in the liquid composition may be a acetic acid preparation, or a food containing acetic acid such as vinegar may be blended.

[0014] <Sodium acetate to be blended in the liquid composition> The liquid composition used in the present invention has a blending amount of sodium acetate of 4 parts or more and 10 parts or less per 1 part of acetic acid. By the blending amount of sodium acetate with respect to acetic acid being within the above range, the pH of the liquid composition can be maintained within a predetermined range, and the taste and texture of freshly boiled eggs can be maintained for a long time.

[0015] <Sodium raw materials other than sodium acetate to be blended in the liquid composition> The liquid composition used in the present invention contains sodium raw materials other than sodium acetate. For example, table salt, sodium citrate, sodium ascorbate, sodium phosphate, sodium lactate, etc. may be mentioned. By blending sodium raw materials other than sodium acetate, it becomes easier to adjust the sodium concentration within a predetermined range, and the taste and texture of freshly boiled eggs can be maintained for a long time. The blending ratio of the sodium raw material other than sodium acetate is not particularly limited, but it can be 0.5 to 5%, and it can be 1.0 to 3.0%.

[0016] <Sodium concentration of the liquid composition> The liquid composition used in the present invention has a sodium concentration of 0.6 to 1.0%. When the sodium concentration is less than the above range, the taste and texture of freshly boiled eggs cannot be maintained for a long time. Also, when the sodium concentration exceeds the above range, the boiled eggs become too firm and the salty taste becomes too strong, which is not preferable. Since it is easy to maintain the taste and texture of freshly boiled eggs for a long time, the sodium concentration of the liquid composition is preferably 0.7 to 0.9%.

[0017] <pH of the liquid composition> The liquid composition used in the present invention has a pH of 5.3 or more and 5.6 or less. When the pH is less than the above range, the sour taste becomes too strong, which may affect the flavor of the boiled eggs and may make the texture of the boiled eggs firmer. Also, when the pH exceeds the above range, the taste and texture of freshly boiled eggs cannot be maintained for a long time. Since it is easy to maintain the taste and texture of freshly boiled eggs for a long time, the pH is preferably 5.4 or more and 5.5 or less.

[0018] <Other raw materials used in the liquid composition> In addition to the above-mentioned raw materials, other raw materials can be blended in the liquid composition used in the present invention as long as the effects of the present invention are not impaired. For example, seasonings such as sugar, nucleic acid, soy sauce, and amino acids, broths or extracts using fish, vegetables, etc., and preservatives such as glycine can be mentioned.

[0019] <Filling amount of the liquid composition> In the method for producing container-packed boiled eggs of the present invention, it is preferable to fill 0.7 to 1.5 parts of the liquid composition into the container per 1 part of the boiled eggs, more preferably 1.0 to 1.4 parts, and even more preferably 1.1 to 1.3 parts. When the filling amount of the liquid composition is within the above range, the fluctuations in the pH and sodium concentration of the liquid composition become small, making it easier to maintain the taste and texture of freshly boiled eggs for a long time. At the same time, the volume of the container-packed boiled eggs can be suppressed, facilitating distribution.

[0020] <Other processes> The present invention provides a method for producing packaged boiled eggs, which includes the steps of preparing a liquid composition by blending acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, and filling a container with the liquid composition and boiled eggs. In addition to these steps, the method may include other steps such as a heat sterilization step and a cooling step. However, it is preferable to seal the container and perform the heat sterilization step after filling the container with the boiled eggs and liquid composition. The heat sterilization conditions should be equivalent to or higher than 70°C for 1 minute, and the heating method can be appropriately selected from methods such as heating in hot water, steam heating, or shower heating.

[0021] The boiled eggs in a sealed container obtained as described above can be distributed and stored at a chilled temperature (approximately 0-15°C) and have a shelf life of 10-40 days, preferably 20-35 days, and more preferably 25-35 days.

[0022] The following describes in detail the containerized, peeled hard-boiled eggs of the present invention. However, the present invention is not limited to these. [Examples]

[0023] Raw eggs (chicken eggs, medium size) with shells were placed in boiling water and heated for 9 minutes. After cooling in cold water at approximately 4°C, the shells were removed to obtain hard-boiled eggs. The raw materials were stirred and mixed in the proportions shown in Table 1 to prepare liquid compositions. Next, one hard-boiled egg (55g) and 65g or 72g of each liquid composition were filled into cup-shaped containers (material: PP, EVOH) and sealed with lid material (material: PP, PA). Finally, the containers were sterilized by immersion in 75°C hot water for 15 minutes to obtain the packaged hard-boiled eggs of Examples 1-6 and Comparative Examples 1-3.

[0024] The packaged boiled eggs prepared in Examples 1-6 and Comparative Examples 1-3 were stored at 10°C for 30 days, and then their taste and texture were evaluated according to the following criteria.

[0025] [Evaluation Criteria] 〇: The texture and taste of the freshly boiled egg were preserved. ×: The taste or texture was different from when it was freshly made.

[0026] [Table 1] TIFF2026049010000001.tif53109

[0027] The results in Table 1 show that the liquid composition can preserve the taste and texture of freshly boiled eggs when the acetic acid content is 0.10-0.25%, the sodium acetate content is 4 to 10 parts per 1 part of acetic acid, the sodium concentration is 0.6-1.0%, and the pH is 5.3 to 5.6.

Claims

[Claim 1] A step of preparing a liquid composition containing acetic acid, sodium acetate, and sodium raw materials other than sodium acetate, A method for producing packaged boiled eggs, comprising the step of filling a container with the liquid composition and boiled eggs, The amount of acetic acid blended is 0.10 to 0.25%. The amount of sodium acetate blended is 4 parts or more and 10 parts or less per 1 part of acetic acid. The sodium concentration of the liquid composition is 0.6 to 1.0%. The pH of the liquid composition is 5.3 or higher and 5.6 or lower. A method for manufacturing packaged boiled eggs.

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