Method for producing seasoned boiled quail eggs

Abstract

This invention provides a method for sweetening boiled quail eggs while preserving their texture and color. [Solution] The method involves the steps of preparing boiled quail eggs with the shells removed, preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars, and artificial sweeteners, with sugars at 10% by mass or more and artificial sweeteners at 0.20% by mass or less, and immersing the boiled quail eggs in the pickling liquid maintained at a temperature below room temperature to obtain seasoned boiled quail eggs. Through these steps, sweet boiled quail eggs that retain their texture and color can be obtained.

Description

Technical Field

[0001] The present invention relates to a seasoned boiled quail egg product, preferably a sweetened boiled quail egg product, and a method for producing the same.

Background Art

[0002] Quail eggs are about one-sixth the size of chicken eggs, but the protein content per 100 g is almost the same as that of chicken eggs, so they are highly nutritious. Moreover, in terms of iron content, quail eggs contain more than chicken eggs, and in terms of vitamin B12, quail eggs are about 3.6 times or more that of chicken eggs. Regarding other vitamins and minerals, quail eggs contain more than chicken eggs, so they have been considered a useful food ingredient despite their small size. Also, boiled chicken eggs are bland and lack flavor, while boiled quail eggs have a characteristic richness and sharpness in their flavor due to the difference in nutrient content.

[0003] Since boiled chicken eggs are generally used as cooking ingredients, for example, there are products on the market such as boiled eggs for salads, lightly salted or smoked-flavored boiled eggs, boiled eggs processed with scallion sauce or spicy sauce, and hard-boiled / soft-boiled eggs (see Patent Document 1 and Non-Patent Document 1).

[0004] The processed product described in Patent Document 1 is described as "including a whole peeled boiled egg and a seasoning liquid containing ingredients" (paragraph 0010). The ingredients included in the processed product are described as "plant-based ingredients can be mentioned. Examples of plant-based ingredients include vegetables, seeds, beans, tubers, grains, mushrooms, seaweeds, fruits, etc. Among them, sesame, onion, and white onion are used" (paragraph 0012).

[0005] Patent Document 1 does not contain any description of a seasoning liquid for flavoring boiled eggs on its own, but rather discloses a seasoning liquid integrated with ingredients, stating that it "contains ingredients and starch" (paragraph 0011). Furthermore, in Examples 1-7, the method for producing the ingredient-containing seasoning liquid is specifically described as follows: "First, boiled onions (diced into 8mm x 8mm x 4mm pieces), boiled white onions (sliced ​​into 3-5mm rings), roasted sesame seeds, clean water, vinegar (acidity 4%), salt, monosodium glutamate, granulated sugar, sesame oil, and, if necessary, modified starch (hydroxypropylated phosphate cross-linked starch, cold water swelling type starch), and xanthan gum are mixed uniformly to prepare the ingredient-containing seasoning liquid" (paragraph 0026).

[0006] Patent Document 1 describes other ingredients for the ingredient-containing seasoning liquid as follows: "As long as the effects of the present invention are not impaired, various main ingredients commonly used in seasoning liquids can be appropriately selected and included. Examples include vinegar, soy sauce, sugar, salt, amino acids, peptides, organic acids or their salts, nucleic acids, citrus juice, ketchup and other seasonings, 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." (Paragraph 0019).

[0007] Indeed, the ingredient-containing seasoning liquid described in the specification of Patent Document 1 contains sugar, and the use of granulated sugar is observed in the examples. However, these are merely small amounts of sugar (granulated sugar) used to adjust the taste of the ingredients in the seasoning liquid, and are completely different from the purpose of sweetening boiled quail eggs, which is the objective of the present invention. In other words, Patent Document 1 does not describe a seasoning liquid that directly sweetens the boiled eggs themselves, nor does it suggest such a seasoning liquid in any way.

[0008] Patent Document 2 describes a non-retort-packaged, peeled hard-boiled egg in which 1 to 9 g of seasoning liquid is filled per egg. The seasoning liquid is defined as "a liquid in which boiled eggs are immersed to prevent damage during distribution, improve shelf life, or add flavor" (paragraph 0013), and it is stated that "the seasoning liquid preferably contains shelf-life extenders such as sodium acetate and glycine, preservatives such as nisin, and pH adjusters such as citric acid" (paragraph 0013).

[0009] Indeed, the seasoning liquid in Patent Document 2 states that "seasonings such as sugar, soy sauce, and amino acids, edible oils and fats such as soybean oil, rapeseed oil, corn oil, palm oil, and egg yolk oil, umami seasonings such as monosodium glutamate and amino acids, and broths or extracts made from fish, vegetables, etc. may be added." However, the aforementioned additives are for the effect of the invention described in Patent Document 2, namely, to improve preservation, and it is stated that "they may be added insofar as they do not impair the effect of the present invention" (paragraph 0013). In the examples, only boiled eggs made from chicken eggs obtained by putting raw eggs (chicken eggs, medium size) in their shells into boiling water are demonstrated, and the composition of the seasoning liquid is limited to salt, sodium acetate, glycine, vinegar, and water (paragraph 0024).

[0010] Furthermore, while the product in Patent Document 2 contains boiled eggs sealed together with a seasoning liquid that also serves as a preservative (paragraph 0020), the seasoned boiled quail eggs of the present invention differ in that they are not sealed in a seasoning liquid. Therefore, it can be said that the seasoning liquid in Patent Document 2 is intended to improve preservation and does not contain any description or suggestion regarding the addition of flavor (especially sweetness).

[0011] On the other hand, while boiled quail eggs can be used in a variety of dishes, the only dish where they are commonly used as a main ingredient is deep-fried quail skewers. Due to their small size, boiled quail eggs are used for various purposes, such as adding color to bento boxes, as a salad topping, as a topping for Chinese rice bowls, and as a garnish for dishes. Therefore, currently, boiled quail egg products are limited to boiled quail eggs and simmered quail eggs (see Non-Patent Documents 2 and 3).

[0012] Therefore, as a boiled quail egg product, a boiled quail egg product that has been seasoned, especially sweetened, has not been known until now, and the sweetened boiled quail egg according to the present invention is a novel invention. [Prior art documents] [Patent Documents]

[0013] [Patent Document 1] Patent No. 7574510 [Patent Document 2] Patent No. 7332526 [Non-patent literature]

[0014] [Non-Patent Document 1] Kewpie's Egg Salad (https: / / www.kewpie.co.jp / kewpienotamago / tsubusite / ) [Non-Patent Document 2] Topvalu Japanese-style seasoned quail eggs (https: / / mognavi.jp / product / 4188) [Non-Patent Document 3] Boiled quail eggs (https: / / www.topvalu.net / items / detail / 4901810177493 / ) [Overview of the project] [Problems that the invention aims to solve]

[0015] Boiled quail eggs have several advantages: (1) Compared to boiled chicken eggs, they have a richer, more intense flavor due to differences in the nutritional content, as mentioned earlier; (2) Despite their small size, they offer a rich, authentic egg flavor, a high proportion of yolk for a more intense taste, and a consistent flavor and texture when boiled, as the yolk can be concentrated in the center. Therefore, the challenge is to use them in areas that enrich people's lives, such as desserts, rather than simply as an accent ingredient in dishes. In particular, because boiled quail eggs have a very smooth surface, they tend to separate from the ingredients and sauces in desserts when eaten, making it difficult to fully enjoy the dessert, including the sauce. Furthermore, since pre-sweetened boiled quail eggs have not existed until now, when using existing boiled quail eggs with dessert ingredients, it was not possible to enjoy the dessert as a whole when eating it. Therefore, there is a need for processed boiled quail eggs that address these issues.

[0016] The object of the present invention is to provide seasoned, preferably sweetened, boiled quail eggs that retain the same elastic texture as unprocessed boiled quail eggs even after sweetening, and that, when chicken eggs are not colored during the processing of the boiled quail eggs, allow consumers to enjoy the original color (whiteness) of the quail eggs, and furthermore, allow consumers to consume the pickling liquid and its flavor together with the boiled quail eggs. In addition, the object of the present invention is to provide a processed food containing sweetened boiled quail eggs packaged in a container, which is suitable for manufacture as a processed food, and a method for manufacturing the same. [Means for solving the problem]

[0017] As a result of sincere consideration in order to solve the above problems, the present inventors have come up with a method for manufacturing seasoned quail egg products, 1) The step of preparing boiled quail eggs with the shells removed, 2) A step to prepare the pickling liquid to be used to season the boiled quail eggs, 3) The step of soaking the boiled quail eggs in the pickling liquid to obtain seasoned boiled quail eggs, (4) A filling step of filling the seasoned boiled quail eggs into a predetermined container; (5) A step of sterilizing the seasoned boiled quail eggs filled in the container; including It has been found that the manufacturing method of the seasoned quail egg product can solve the above technical problems, and the present invention has been completed.

[0018] That is, according to one aspect of the present invention, (1) A method for manufacturing seasoned quail eggs, a step of preparing boiled quail eggs with the shell removed; a pickling juice preparation step of preparing pickling juice used for seasoning the boiled quail eggs, wherein the pickling juice contains water, saccharides and a synthetic sweetener, the saccharides are 10% by mass or more, and the synthetic sweetener is 0.20% by mass or less; a step of immersing the boiled quail eggs in the pickling juice maintained at a temperature below room temperature to obtain seasoned boiled quail eggs; including a method for manufacturing seasoned boiled quail eggs; (2) The manufacturing method according to (1), wherein the synthetic sweetener is blended at 0.^{0}1% to 0.^{1}0% by mass; (3) A method for manufacturing seasoned boiled quail eggs, a step of preparing boiled quail eggs with the shell removed; a pickling juice preparation step of preparing pickling juice used for seasoning the boiled quail eggs, wherein the pickling juice contains water and a synthetic sweetener and does not contain saccharides, and the synthetic sweetener is 0.^{0}8% to 0.^{2}0% by mass; a step of immersing the boiled quail eggs in the pickling juice maintained at a temperature below room temperature to obtain seasoned boiled quail eggs; including a method for manufacturing seasoned boiled quail eggs; (4) In the method for manufacturing seasoned boiled quail eggs according to any one of (1) to (3), further including a step of filling the seasoned boiled quail eggs into a predetermined container; a step of sterilizing the seasoned boiled quail eggs filled in the container; including a method for manufacturing a seasoned boiled quail egg product; (5) The container is transparent, the manufacturing method described in (4): (6) A manufacturing method according to any one of (1) to (3), wherein 100 to 300 parts by mass of the boiled quail eggs are immersed in 100 parts by mass of the pickling liquid; (7) The sugars include sucrose, fructose and / or lactose, manufactured according to the method described in (1) or (2); (8) The synthetic sweetener comprises at least one or more selected from the group consisting of aspartame, sucralose, acesulfame K, saccharin, and sodium saccharin, manufactured according to any of (1) to (3): (9) The manufacturing method according to any one of (1) to (3), wherein the temperature below room temperature is 0 to 10°C; (10) The method according to any one of (1) to (3), wherein the pickling liquid contains 0.01% to 0.10% by mass of flavoring; (11) The method of manufacture according to any one of (1) to (3), wherein the pickling liquid contains a coloring agent and / or a flavoring agent; (12) A step of sterilizing the boiled quail eggs from which the shells have been removed, The manufacturing method according to (1), further comprising the step of sterilizing the sucrose; (13) A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars and artificial sweeteners, wherein the sugars are 10% by mass or more and the artificial sweeteners are 0.20% by mass or less. The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, A method for seasoning the boiled quail eggs containing the above; (14) A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water and an artificial sweetener, but does not contain sugars, and the amount of the artificial sweetener is 0.08% by mass or more and 0.20% by mass or less. The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, A method for seasoning the boiled quail eggs containing the above; (15) Seasoned boiled quail eggs having the same texture as boiled quail eggs with the shells removed, Flavored quail eggs with a sugar content of 20% or more; (16) Seasoned boiled quail eggs as described in (15), having the same degree of whiteness as boiled quail eggs from which the shells have been removed; and (17)(15) or (16) seasoned boiled quail eggs, A transparent container for filling the seasoned boiled quail eggs, and a seasoned boiled quail egg product; (18) A pickling liquid for making seasoned boiled quail eggs, comprising water, sugars, and an artificial sweetener, wherein the sugars amount to 10% by mass or more and the artificial sweetener amount to 0.20% by mass or less; (19) A pickling liquid for making seasoned boiled quail eggs, which contains water and an artificial sweetener, but does not contain sugars, and the amount of the artificial sweetener is 0.08% by mass or more and 0.20% by mass or less. Its main characteristic is that it is this. [Effects of the Invention]

[0019] According to the present invention, the taste and flavor of the pickling liquid can be imparted to boiled quail eggs from which the shells have been removed, so that the boiled quail eggs and the pickling liquid can be consumed together. Furthermore, it is possible to provide a processed food containing packaged seasoned boiled quail eggs that is suitable for manufacturing as a processed food, and a method for producing the same. [Modes for carrying out the invention]

[0020] The present invention will be described in detail below with reference to examples. However, the present invention is not limited to these examples. In the present invention, unless otherwise specified, "%" means "mass%" and "parts" means "parts by mass".

[0021] Next, the definitions of terms used in this invention will be explained. "Seasoned quail egg product" refers to a product containing boiled quail eggs (shelled) and pickling liquid, filled into a designated packaging container. There are no particular restrictions on the material or shape of the packaging container. Examples of packaging container materials include single-layer materials such as polyethylene (PE), polypropylene (PP), and polyethylene terephthalate (PET), and more preferably multilayer materials consisting of ethylene-vinyl alcohol copolymer (EVOH), vinylidene chloride (P VDC), aluminum, or other gas barrier materials with low oxygen permeability, and polyethylene (PE) or polypropylene (PP). Examples of packaging container shapes include pouches and other bag-shaped containers.

[0022] "Boiled quail eggs" refers to quail eggs that have been cooked by applying heat from boiling water, steam, or other means. Depending on the degree of heating, boiled quail eggs can be hard-boiled, soft-boiled, or semi-raw.

[0023] "Pickling liquid" refers to a seasoning liquid used to impart flavor (especially sweetness) and aroma to boiled quail eggs, and is not particularly limited to any seasoning liquid that contains sweeteners such as sugars, artificial sweeteners, and food additives that provide sweetness. In addition to the examples of "sugars" and "artificial sweeteners" listed below, other sweeteners such as neotame (about 10,000 times sweeter than sugar), thaumatin (about 1,600 times sweeter), and xylitol (about the same sweetness as sugar) can be appropriately selected and used.

[0024] "Water" refers to water used for food processing, and is not limited to tap water, water supplied by a private water supply system, or a simplified private water supply system.

[0025] "Sugars" can refer to both carbohydrate-based sweeteners and non-carbohydrate sweeteners. Carbohydrate-based sweeteners include, for example, sucrose; starch-derived sugars such as glucose, fructose, and isomerized sugar; other sugars such as lactose and oligosaccharides; and sugar alcohols such as sorbitol, mannitol, maltitol, and reduced starch syrup. Non-carbohydrate sweeteners include natural sweeteners such as stevia, licorice, monk fruit, trehalose, and rare sugars; and synthetic sweeteners such as aspartame, sucralose, acesulfame K, saccharin, and sodium saccharin. Among these, sucrose, fructose, lactose, sucralose, and acesulfame K are preferred, with sucrose being particularly preferred.

[0026] "Synthetic sweeteners" refers to artificially synthesized sweeteners other than natural sweeteners among the non-carbohydrate sweeteners mentioned above, such as aspartame, sucralose, acesulfame K, saccharin, and sodium saccharin, with aspartame, sucralose, and acesulfame K being particularly preferred.

[0027] "A temperature below room temperature" refers to a temperature below ambient temperature that does not affect the texture or flavor of the boiled quail eggs when immersed in the pickling liquid. Specifically, this is 0 to 25°C, preferably 0 to 10°C.

[0028] "Soaking" means immersing the boiled quail eggs in the aforementioned pickling liquid. The degree of soaking of the boiled quail eggs can be adjusted according to the amount of pickling liquid used.

[0029] "Filling quail eggs into designated containers" means placing seasoned boiled quail eggs into the above-mentioned containers and sealing them.

[0030] "Sterilization" refers to the process performed to safely and stably maintain the quality of seasoned boiled quail eggs from a hygienic standpoint. Specifically, it can be carried out by appropriately selecting heat sterilization, pasteurization, or high-temperature sterilization methods.

[0031] "Transparent" means that the contents are visible. Therefore, it indicates that the seasoned boiled quail eggs inside the container can be seen.

[0032] "Flavoring" refers to substances used to enhance the flavor of boiled quail eggs by adding a distinctive aroma. Examples include fruit flavorings that replicate the taste of fruits such as vanilla, strawberry, lemon, and orange; caramel flavorings that add a sweet and savory aroma; maple flavorings that add a sweet and deep flavor; milk flavorings that provide a creamy and sweet flavor; and mitarashi (sweet soy sauce glaze) flavorings. These can be extracted and concentrated from naturally derived ingredients or used in combination with chemically synthesized ingredients. The use of these flavorings can not only add sweetness but also enhance the complexity and richness of the flavor, as well as increase the fruity taste, thus comprehensively improving the flavor of boiled quail eggs.

[0033] "Coloring agents" include, for example, caramel coloring, tar-based dyes, beta-carotene, and annatto coloring. They can be used as appropriate to enhance the visual appeal of the pickling liquid and stimulate appetite.

[0034] "Texture" refers to the sensations such as softness and mouthfeel that one feels when putting seasoned boiled quail eggs in their mouth, and together with taste, aroma (flavor), and sight, it constitutes deliciousness.

[0035] "Whiteness" refers to the degree of whiteness of a boiled quail egg that has not been overcooked and has not undergone sulfurous blackening.

[0036] "Sugar content" refers to the concentration of sugars contained in boiled quail eggs. In this invention, boiled quail eggs are ground with a predetermined amount of distilled water, and the sugar content is measured using a refractometer that utilizes light refraction, with the result expressed in percentage. The sugar content of unseasoned boiled quail eggs is approximately 15%.

[0037] Next, the method for producing seasoned boiled quail eggs and seasoned quail egg products of the present invention will be described. Firstly, the seasoned boiled quail eggs of the present invention are 1) The step of preparing boiled quail eggs with the shells removed, 2) A step to prepare the pickling liquid to be used to season the boiled quail eggs, 3) The boiled quail eggs are immersed in the pickling liquid to obtain seasoned boiled quail eggs. This can be obtained by a manufacturing method that includes these steps.

[0038] Step 1) is a process of preparing shelled boiled quail eggs by heating raw quail eggs using a conventional method (for example, boiling them in hot water for about 3 minutes), then cooling them and removing the shells. It is preferable to use fresh quail eggs that have been stored at an appropriate temperature for an appropriate period of time. The raw quail eggs should be heated to 80°C to 100°C for about 3 to 4 minutes, and care must be taken not to overheat them as this will cause sulfurous blackening. It is also desirable to cool them quickly after heating to prevent overheating. The heating method can be appropriately selected from boiling water, steaming, shower heating, etc. For cooling the boiled quail eggs, it is desirable to combine cooling in a water tank, an automated cooling system, or running water cooling as appropriate and carry out the cooling for at least 10 minutes.

[0039] Next, after cooling, the shells of the boiled quail eggs are made to create small cracks. Then, the cracked eggs are doused with water and the shells are removed using a shell-cracking device. The shelled boiled quail eggs are then immersed in an acetic acid solution to lower the pH of the egg white, which prevents discoloration of the egg white during the heating process. After further treatment, the boiled quail eggs are rinsed with water to remove any excess acid from the surface, and the resulting boiled quail eggs can be used directly in the process of manufacturing seasoned boiled quail eggs. Furthermore, boiled quail eggs can be temporarily stored for the production of seasoned boiled quail eggs, as shown below. Sterilization is performed by filling the boiled quail eggs into a designated container such as a can or bag and sealing it with a salt solution of approximately 0.9-1.3%. If the container is a can, the container is sealed by seam sealing; if the container is a bag, it is sealed by heat melting.

[0040] Next, the canned or sealed containers are heated to sterilize the boiled quail eggs. The canned or sealed containers are then heated in a retort sterilizer to 120°C for 4 minutes or equivalent. After heating, the canned or sealed containers are cooled to approximately 40°C using the same machine, and then packed into boxes and stored at room temperature.

[0041] Step 2) is the process of preparing the pickling liquid according to the present invention. The pickling liquid according to the present invention is a seasoning liquid intended to impart flavor, particularly sweetness, to boiled quail eggs. Specifically, the pickling liquid is a seasoning liquid mainly composed of sugars such as carbohydrate-based sweeteners and non-carbohydrate sweeteners, and can be appropriately selected regardless of whether it is a carbohydrate-based sweetener, non-carbohydrate sweetener, natural sweetener, synthetic sweetener, or other food additive sweetener, and can be manufactured by mixing multiple different sweeteners with water. Furthermore, in addition to the aforementioned flavorings and colorings, preservatives such as sorbic acid, which inhibit the growth of mold and bacteria and improve the shelf life of the food, can be added; acidulants such as citric acid, malic acid, lactic acid, acetic acid, and tartaric acid, which give boiled quail eggs a sour taste and adjust the balance of flavors; stabilizers such as xanthan gum, carrageenan, and guar gum; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester; and pH adjusters such as malic acid and citric acid. Furthermore, the aforementioned flavorings, colorings, preservatives, acidulants, stabilizers, emulsifiers, and pH adjusters can be selected and used as appropriate according to the desired pickling liquid, but their proportion should be extremely small compared to sugars, artificial sweeteners, and water, with a proportion of approximately 0.01-1.0%.

[0042] The pickling liquid can be prepared by adding water and the contents of the seasoning liquid, such as sugars, to a designated tray and stirring well until the contents are uniformly dissolved in the water. There are no particular restrictions on the pH value or Brix value of the pickling liquid, but the pH value is 6.0 to 7.5, preferably 6.5 to 7.0, and the Brix value is 10.0 to 35.0%, preferably 20.0 to 30.0%. The sweetness of the pickling liquid was determined based on the sugar content, which is an indicator of the sugar concentration. When both sugars and artificial sweeteners are used in the pickling liquid, the artificial sweeteners are not reflected in the sugar content; therefore, the sugar content of the pickling liquid shown in this specification represents the value of sugars contained in the pickling liquid.

[0043] Step 3) is the process of immersing the boiled quail eggs prepared in step 1) in the pickling liquid prepared in step 2). After adding the pickling liquid corresponding to the desired seasoning of the boiled quail eggs to a tray at room temperature or below, the boiled quail eggs are added and refrigerated at room temperature or below, preferably 10°C or below, to suppress bacterial growth. The soaking time of boiled quail eggs in the pickling liquid is not particularly limited, but can be adjusted as needed depending on the size of the boiled quail eggs, the sugar content and temperature of the pickling liquid, and the amount of boiled quail eggs soaked in the liquid. For example, the soaking time can be 7 to 50 hours. Preferably, it is 10 to 30 hours, and more preferably 24 hours.

[0044] The weight of the pickling liquid used should be 1.0 to 3.0 times, preferably 1.2 to 1.8 times, and more preferably about 1.5 times, relative to the weight of the boiled quail eggs, and it is preferable that the boiled quail eggs are fully submerged in the pickling liquid. If using pre-cooked quail eggs that have been temporarily stored, it is preferable to remove the pre-cooked quail eggs from the can or bag into a container such as a water tank and soak them in water for about 30 minutes before use. The resulting seasoned boiled quail eggs can be removed from the tray, the pickling liquid drained, and then filled into designated containers (step 4 of the seasoned quail egg product).

[0045] Secondly, seasoned quail egg products are 1) The step of preparing boiled quail eggs with the shells removed, 2) A step to prepare the pickling liquid to be used to season the boiled quail eggs, 3) The step of soaking the boiled quail eggs in the pickling liquid to obtain seasoned boiled quail eggs, 4) A filling step of filling the seasoned boiled quail eggs into a predetermined container, 5) A step of sterilizing the seasoned boiled quail eggs filled in the container, It can be manufactured by a manufacturing method that includes [the specified element].

[0046] Steps 1) to 3) above can be carried out in the same manner as the method for producing seasoned quail eggs. This manufacturing method is, in other words, 1) A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars and artificial sweeteners, wherein the sugars are 10% by mass or more and the artificial sweeteners are 0.20% by mass or less. The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, A method for seasoning the boiled quail eggs containing the above, and

[0047] 2) A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water and an artificial sweetener, but does not contain sugars, and the amount of the artificial sweetener is 0.08% by mass or more and 0.20% by mass or less. The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, This is a method for seasoning the boiled quail eggs containing the aforementioned ingredients. The seasoned quail eggs obtained by this method have a sugar content of 20% or more, have the same texture as boiled quail eggs with the shells removed, and also possess the same degree of whiteness (except when ingredients that cause coloring are used in the pickling liquid).

[0048] Step 4) above is the process of storing the seasoned quail eggs obtained in step 3) above into a predetermined packaging container. Examples of usable packaging containers include aluminum containers such as cans, square pots, round pots, cups, and pie dishes, aluminum pouches such as polypropylene (PP), polyethylene terephthalate (PET), high-density polyethylene (HDPE), gusseted bags, three-sided bags, and stand-up pouches, aluminum foil type and transparent type retort pouches, with pouches and other bag-shaped containers being particularly preferred. The seasoned quail eggs are stored in the container after draining the pickling liquid, but the pickling liquid adhering to the eggs is removed, and the pickling liquid is not filled into the container.

[0049] Step 5) above is a process of subjecting the seasoned quail eggs stored in the packaging container to a sterilization process to obtain a seasoned quail egg product. A heat sterilization step can also be added after sealing. The heat sterilization conditions should be equivalent to or higher than 120°C for 4 minutes, and the heating method can be appropriately selected from boiling water heating, steam heating, shower heating, etc. The boiled eggs in the sealed container of the present invention obtained as described above can be, for example, heated in a retort sterilizer, cooled to about 40°C in the machine, and then boxed, so that they can be distributed and stored at room temperature and have a shelf life of about 180 days.

[0050] The seasoned boiled quail eggs, pickling liquid, and seasoned boiled quail egg products of the present invention will be described in detail below with reference to examples. However, the present invention is not limited to these examples. [Examples]

[0051] The seasoned boiled quail eggs for the examples and comparative examples were prepared as follows. Fresh quail eggs in their shells were stored at room temperature (25°C) for about two days. Each quail egg (approximately 8.5g) was then placed in boiling water five times its weight and heated for three minutes. The boiled quail eggs were removed from the water and placed in 4°C cold water for 15 minutes to cool. After cooling, the boiled quail eggs were given small cracks, and the shells were removed using a shell-cracking device while being doused with water. The boiled quail eggs were then placed in an acetic acid solution five times their weight at room temperature. Immediately afterward, the eggs were removed from the acetic acid solution and rinsed with cold water to remove the acetic acid from the surface of the eggs. The boiled quail eggs were placed in a bag container with a 1% salt solution equal to five times the weight of the eggs, and the bag container was sealed by heat melting. This container was then sterilized by heating in a retort sterilizer at 120°C for 5 minutes. After the sterilization process was complete, the bag containers were left in the machine until the internal temperature reached 40°C. This bag container was stored at room temperature in a cool, dark place. Using the boiled quail eggs obtained and the pickling liquids of the examples and comparative examples shown in Tables 1 and 2, approximately 1.5 times the mass of the pickling liquid was added to a cup-shaped container at 10°C and covered. The boiled quail eggs were then immersed at the same temperature for 24 hours to obtain boiled quail eggs with the desired flavor.

[0052] [Test Method 1] (Sugar Content) The weight of five seasoned boiled quail eggs was measured, and the same mass of these boiled quail eggs and distilled water was added to a mixer and stirred until the liquid was uniform. The resulting slurry was collected with a dropper, and a predetermined amount was dropped into the measurement area of ​​a refractometer (digital refractometer (concentration meter) manufactured by Atago Co., Ltd.) to measure the sugar content of the seasoned boiled quail eggs.

[0053] [Test Method 2] (Hardness) After zeroing the hardness tester (Fruit Hardness Tester (KM type) manufactured by Fujiwara Seisakusho Co., Ltd.), the needle head was slowly pressed into the surface of the seasoned boiled quail eggs (n=5) until the saliva made complete contact, and the resulting scale (1 division: 0.01 kg) was measured.

[0054] [Test Method 3] (Sensory Test) Six seasoned boiled quail eggs were prepared for the examples and comparative examples, and five testers evaluated a randomly selected sample of the seasoned boiled quail eggs. Color change was evaluated as whether the eggs had browned compared to the unseasoned boiled quail eggs; texture was evaluated as whether the eggs were harder compared to the unseasoned boiled quail eggs; and sweetness and bitterness were evaluated as whether there were any changes compared to the unseasoned boiled quail eggs. The results in Tables 1 and 2 are based on evaluations from three or more of the five testers.

[0055] To specifically and in detail describe the present invention, examples of pickling liquids and seasoned boiled quail eggs using various sugars, artificial sweeteners, and other formulations are shown below, and their properties were confirmed using the above-mentioned test methods 1 to 3. The results are shown in Tables 1 and 2.

[0056] [Table 1]

[0057] [Table 2]

[0058] From the results of Examples 2, 8, and 9 and Comparative Example 1 in Table 1, it can be seen that it is preferable to have a sugar content of 10% by mass or more in the pickling liquid. Based on the results of Example 3 and Comparative Example 4 in Table 2, the upper limit for the amount of artificial sweetener used is preferably 0.20% by mass or less. The results from Examples 6 and 7 show that the longer the immersion time in the pickling solution, the higher the sugar content of the boiled quail eggs. It is thought that an immersion time of 7 hours or more is necessary for humans to perceive the sweetness, but if the immersion time is unnecessarily long, the sterilization effect may be reduced. In order to maintain the sterilization effect, it is preferable to keep the immersion temperature of the pickling solution below room temperature, and even below 10°C.

[0059] In the above example, only sweeteners were added to the boiled quail eggs, but various flavorings and colorings can also be added. For example, at room temperature, sucrose (383g), milkshake flavor (1.274g), acesulfame potassium A (0.637g), and sucralose (0.383g) were added to water (890g) in a cup-shaped container, and the resulting aqueous solution was stirred for 15 minutes at the same temperature to confirm that the solution was homogeneous. The resulting aqueous solution was left to stand overnight at 10°C to obtain a pickling liquid that can be flavored. By adding a specified food coloring to the flavoring, the resulting seasoned boiled quail eggs can be colored as desired. [Industrial applicability]

[0060] The flavor of the present invention, particularly the sweetened boiled quail eggs, differs from existing boiled quail eggs in that it possesses a new taste and flavor, making it useful for new culinary applications and as an ingredient in desserts.

Claims

1. A method for producing seasoned boiled quail eggs, The steps include preparing boiled quail eggs with the shells removed, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars and an artificial sweetener, wherein the sugars are 10% by mass or more and the artificial sweetener is 0.20% by mass or less. The steps include: immersing the boiled quail eggs in the pickling liquid maintained at a temperature below room temperature to obtain seasoned boiled quail eggs; A method for producing seasoned boiled quail eggs.

2. The manufacturing method according to claim 1, wherein the synthetic sweetener is blended in an amount of 0.01% to 0.10% by mass.

3. A method for producing seasoned boiled quail eggs, The steps include preparing boiled quail eggs with the shells removed, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water and an artificial sweetener, but does not contain sugars, and the amount of the artificial sweetener is 0.08% to 0.20% by mass. The steps include: immersing the boiled quail eggs in the pickling liquid maintained at a temperature below room temperature to obtain seasoned boiled quail eggs; A method for producing seasoned boiled quail eggs, including [the specified ingredient].

4. In the method for producing seasoned boiled quail eggs according to any one of claims 1 to 3, Furthermore, the process involves filling the seasoned boiled quail eggs into a predetermined container, The steps include sterilizing the seasoned boiled quail eggs filled in the container, A method for manufacturing a seasoned boiled quail egg product containing [the specified ingredient].

5. The container is transparent, manufacturing method according to claim 4:

6. The manufacturing method according to any one of claims 1 to 3, wherein 100 to 300 parts by mass of the boiled quail eggs are immersed in 100 parts by mass of the pickling liquid.

7. The manufacturing method according to claim 1 or 2, wherein the sugars include sucrose, fructose, and / or lactose.

8. The manufacturing method according to any one of claims 1 to 3, wherein the synthetic sweetener comprises at least one or more selected from aspartame, sucralose, acesulfame K, saccharin, and sodium saccharin.

9. The manufacturing method according to any one of claims 1 to 3, wherein the temperature below room temperature is 0 to 10°C.

10. The method according to any one of claims 1 to 3, wherein the pickling liquid contains 0.01% to 0.10% by mass of flavoring.

11. The manufacturing method according to any one of claims 1 to 3, wherein the pickling liquid contains a coloring agent and / or a flavoring agent.

12. The steps include sterilizing the boiled quail eggs from which the shells have been removed, The manufacturing method according to claim 1, further comprising the step of sterilizing the sucrose.

13. A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars and an artificial sweetener, wherein the sugars are 10% by mass or more and the artificial sweetener is 0.20% by mass or less. The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, A method for seasoning the boiled quail eggs containing the above.

14. A method for seasoning boiled quail eggs from which the shells have been removed, The steps include preparing the boiled quail eggs, A pickling liquid preparation step for preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water and an artificial sweetener, but does not contain sugars, and the amount of the artificial sweetener is 0.08% by mass or more and 0.20% by mass or less, The steps include immersing the boiled quail eggs in the pickling liquid, which is maintained at a temperature below room temperature, A method for seasoning the boiled quail eggs containing the above.

15. These are seasoned boiled quail eggs with the same texture as boiled quail eggs with the shells removed. Flavored quail eggs with a sugar content of 20% or more.

16. The seasoned boiled quail egg according to claim 15, having the same degree of whiteness as a boiled quail egg from which the shell has been removed.

17. The seasoned boiled quail eggs according to claim 15 or 16, A seasoned boiled quail egg product comprising a transparent container for filling the seasoned boiled quail eggs.

18. A pickling liquid for producing seasoned boiled quail eggs, comprising water, sugars, and an artificial sweetener, wherein the sugars amount to 10% by mass or more and the artificial sweetener amount to 0.20% by mass or less.

19. A pickling liquid for producing seasoned boiled quail eggs, containing water and an artificial sweetener, but not sugars, wherein the artificial sweetener is present in an amount of 0.08% by mass or more and 0.20% by mass or less.

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