JP3054383B2 - Shell-added heat-treated eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heated shelled egg, and to a novel heat-treated shell-added egg that is neither a hot spring egg nor a soft-boiled egg.

[0002]

2. Description of the Related Art "Boiled eggs" are an example of cooking eggs with shells. Among them, "ripened eggs", which are well heated and completely coagulated to the center of the yolk, and egg whites are coagulated. Egg yolks are creamy or slightly coagulated "semi-boiled eggs", and egg whites are not completely coagulated and are set loosely (slightly hardened), and yolks are sticky rice cake-like "hot spring eggs". is there. To remove the contents from the eggshell,
In the case of a "boiled egg", the egg shell is peeled off because the egg white is solidified, while in the case of a "hot spring egg", the egg white is set loosely (slightly hardened), so the raw egg is broken In the same way as when removing eggs, the eggshell is split and the contents are removed. Also, as for "boiled egg", the egg white is coagulated, so after stripping the eggshell, stirring with chopsticks etc., fragments of the coagulated egg white remain and cannot be made into a liquid (cream). Eggs also have a rice cake-like shape, so even if they are stirred with chopsticks etc., they will still be liquid (cream)
It cannot be done. Therefore, it cannot be mixed with rice or the like, and in order to do so, conventionally, raw eggs had to be used.

[0003]

By the way, the "flavor of an egg which is not completely heated", such as the above-mentioned soft-boiled egg and hot-spring egg, besides, egg-cooked rice using raw eggs and moon viewing Udon, gyudon, sukiyaki, curry, etc. are preferred. Egg-cooked rice using raw eggs is heated while the raw eggs are mixed with hot rice to obtain "the flavor of eggs that are not completely heated". If the "raw egg" used in the "egg rice" is completely heated and solidified, it will have a completely different taste. The same applies to raw eggs used for Tsukimi udon, beef bowl, sukiyaki, curry, etc.
The “feel of the egg that is not completely heated” is delicious, and it has a completely different taste from a completely heat-coagulated egg.

[0004] In recent years, food poisoning from pathogenic Escherichia coli contamination to food poisoning has been reported. Chicken eggs are also known to be contaminated with Salmonella, and recent studies are elucidating the routes of contamination of chicken eggs with Salmonella. With more than 2,000 species of Salmonella, Salmonella enteritidis (SE) has been a problem in recent years. A long time ago, the root of contamination of Salmonella was thought to be "Salmonella on the shell surface enters through the pores of the eggshell". However, according to a recent study, it is considered that "chicken originally infected with SE may lay eggs that already have SE inside the yolk". This "Already inside the egg yolk is SE.
It is said that the probability of an egg with an egg is one in 10,000 and one in 5,000. E. FIG. It seems that there is no particular concern about food poisoning when heated sufficiently at a temperature at which ceases to die or when eaten raw while fresh. The sterilization of Salmonella has been studied for some time, see Egg Science and Tec.
hnology Third Edition '' (William J. Stadelman, Owe
n J. Cotterill, AVI PUBLISHING COMPANY, INC. Published, 1986). According to Ibid 25
According to the graph on page 9, Salmonella in the yolk is killed by heating at 60 ° C. for 6 minutes or more. The graph is shown in FIG. 1 for reference.

[0005] By the way, the product of the present invention is consequently S. E. FIG. It is 100% safe from Salmonella contamination, as it is sufficiently heated at the temperature at which it will die. Therefore, an object of the present invention is to allow the contents to be easily taken out by cracking the eggshell, to make the whole of the albumen and yolk almost liquid by stirring with chopsticks or the like, and `` not completely heated. '' An object of the present invention is to provide a shell-added heat-treated egg having a taste of "egg flavor". As a result, it can be mixed with rice, gyudon, curry, etc., and can be used as a substitute for raw eggs for sukiyaki etc.
Even if it is used for unheated foods such as taro, okra, zaru soba, zaru udon, etc., you can enjoy the delicious taste of "uncooked egg" and eat with confidence without worrying about salmonella Is what you can do.

[0006]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention provides: [A] a shell-added heat-treated egg that satisfies all of the following conditions (1) to (3): (1) When the eggshell is divided into approximately two parts with respect to the longitudinal direction of the shelled egg, The whole egg yolk and most of the egg white fall from the eggshell
90% or more of egg yolk and egg white fall, (2) Lysozyme and conalbumin in egg white are not substantially detected, and (3) Egg yolk wrapped in yolk membrane from which egg shell and egg white have been removed When the yolk membrane of one third of the diameter of the yolk viewed from above is cut off from above the yolk,
As the yolk flows and spreads from the cut part of the yolk membrane,
The height of the remaining yolk in the yolk membrane Ri Do the following original half within 5 seconds, and the viscosity of the yolk 1200~3500cps
In a [B] Salmonella is to provide a shell additional heat treatment eggs are negative [A], wherein.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by weight”.

[0008] Eggs used as a raw material of the shell-added heat-treated eggs of the present invention include quail eggs, chicken eggs, and the like.
Those derived from chickens are desirable. Raw eggs with shells are used, but the shell surface may be washed. As a method of heat-treating the raw egg with a shell, any heating means such as a hot water bath, steam, and gas can be used. In the present invention, the longitudinal direction of the egg with a shell refers to the major axis of the egg as viewed from the direction in which the egg is squeezed into an ellipse. Therefore, when the shelled egg of the present invention is divided into approximately two halves in the longitudinal direction, almost the center of the major axis of the shelled egg is placed on the edge of a pot or plate, such as when cutting a raw egg. It is the same as splitting the eggshell into two and holding the egg with the shell in both hands. In this case, in the “shell-added heat-treated egg” of the present invention, all of the yolk and most of the albumen separate from the egg shell and fall. The egg white is loosely set (slightly hardened), so the egg shell is split and the egg white separates from the egg shell. Egg yolks all fall while covered by this loosely set egg white.

[0009] The state in which the egg white is set loosely (slightly hardened) as described above means that when the egg shell is divided into approximately two parts in the longitudinal direction of the shelled egg, the egg white separates from the egg shell and most of the contents are removed. It is a state where it is heated to the extent that it falls, and is a state where it is heated so that lysozyme and conalbumin in egg white are not detected. Set loosely (slightly hardened)
The egg white in the state is soft and soft like egg tofu, pudding, or jelly, so that it has a good texture and feel over the throat, and can enjoy the “flavor of an egg that is not completely heated” and is delicious. Also, when stirred, a non-uniform semi-solid liquid is formed, similar to a mixture of loose (soft) jelly. The semi-solid liquid state here means
Almost liquid, but semi-solid, egg whites are fluid and partially present. The semi-solid egg white can be easily converted into a liquid liquid by stirring the egg white with a spoon or a spatula. When mixed with rice, the semi-solid egg white easily breaks down and is often entangled with rice. Egg whites in a loosely set state are easy to use, since most of the contents fall when the egg shell is roughly bisected, so there is no need for "peeling" work, but so-called "semi-boiled eggs" have solidified egg whites Therefore, the egg shell must be "peeled off" and the egg white is a resilient gel and cannot be mixed with rice. Further, when the heating is performed at about 60 ° C. for about 60 minutes, the composition is not loosely set, is close to raw egg white, and has a raw texture.

[0010] As shown in the test example below, the eggs with shells that have been overheated (ripened eggs, semi-ripened eggs) have their egg whites coagulated and adhere to the eggshell, so that all of the yolk and most of the egg whites fall. This does not mean that the eggshell can be split open and the contents cannot be removed like raw eggs, so the eggshell needs to be “peeled off” when separating the eggshell from the contents. The egg white begins to solidify from the outside close to the eggshell and solidifies inward,
Those in which egg white adheres to the eggshell and the eggshell needs to be peeled are outside the scope of the present invention.

[0011] In the present invention, the expression that most of the egg white falls means that the egg white does not need to be peeled off and the egg white separates from the egg shell and falls when the eggshell is split open. 90% of the total amount of egg yolk and egg white
It is desirable that the above fall without attaching to the eggshell. More desirably, 95% or more drops. The present invention
Since there is no need to remove the eggshell as described above, the contents can be taken out simply by splitting the eggshell when eating, which is very simple.

In the present invention, lysozyme is an enzyme present in egg white and has a molecular weight of about 17,500, and refers to an enzyme that contacts the hydrolysis of mucopolysaccharide on the cell wall of bacteria.
The conalbumin of the present invention refers to a protein having a molecular weight of 70 to 87,000 present in egg white. In the present invention, the fact that lysozyme and conalbumin in egg white are not substantially detected is based on the following measurement method. As a method for detecting lysozyme and conalbumin in the present invention, first, the eggshell of a shelled egg is split and its contents (egg white and yolk)
, And only egg white is collected and centrifuged (3,948 G) using a centrifuge (H-200NR manufactured by Kokusan Centrifuge Co., Ltd.).
× 10 minutes), the supernatant was diluted 18-fold with 0.9% physiological saline, and the presence or absence of lysozyme and conalbumin was confirmed by SDS-PAGE electrophoresis. As a gel to be used, TEFCO-GEL SDS-PAGE mini GRADIENT GEL is used, and a polyacrylamide gel concentration gradient is 4 to 20%. Other electrophoresis conditions are 20 mA, about 1 hour, and Coomassie blue staining is used. According to this measurement method, those in which a band cannot be confirmed at a molecular weight of about 17,500 for lysozyme and a band at a molecular weight of 7 to 87,000 for conalbumin are defined as "substantially not detected" in the present invention.

For example, the product of the present invention obtained by heating at 63 ° C. for 40 minutes does not detect lysozyme and conalbumin by the above-mentioned measurement method. Detect conalbumin. Egg white heated to such an extent that lysozyme and conalbumin are not detected as in the present invention becomes white and opaque. This is what looks heat-treated and looks delicious. On the other hand, when heating is performed at about 60 ° C. for about 60 minutes, lysozyme and conalbumin are detected, but the egg white is translucent and turbid, or because it is partially opaque halfway, They are unnatural in appearance, do not look delicious, and can be mistaken for decay.

In the present invention, the yolk wrapped in the yolk membrane from which the egg shell and the albumen have been removed means that the egg shell is split open, the contents (egg yolk and albumen) are dropped, and the egg white is scraped with a spoon or a sage so as not to destroy the egg yolk membrane. The yolk wrapped in the remaining yolk membrane. The yolk wrapped in the yolk membrane was placed on a flat table at room temperature, and the yolk membrane, which was one third of the yolk diameter as viewed from above, was cut from above the yolk with a tearing device such as a toothpick. In this case, in the case of the product of the present invention, the yolk flows and spreads from the cut portion of the yolk membrane, and the height of the yolk wrapped in the yolk membrane becomes less than half the original within 5 seconds. The yolk that has been overheated becomes viscous or sticky, so that even if the yolk membrane is cut with a slicing device, the yolk does not spread from the cut portion, or even if it slightly flows out, 5 Within two seconds, the yolk height does not fall below half, and such yolk shell eggs are outside the scope of the present invention.
Like raw eggs, non-heated yolk is rich in fluidity, so the height of the yolk will be less than half in about 2 seconds,
In the present invention, it is desirable that the egg yolk is heated so as to have a fluidity of about half or less in about 3 to 5 seconds.

The standard of the viscosity of the yolk of the present invention is about 1200 to 3500 cps as measured by a B-type viscometer. Egg yolks heated to this degree of viscosity can taste the "yellow egg flavor that is not completely heated", which is very delicious and can be mixed with rice etc. You can do it. The viscosity of the non-heat-treated egg yolk depends on the individual solids, but is about 7
Although it is about 100 to 950 cps and is rich in fluidity, it is very raw. In addition, the so-called hot spring egg yolk is sticky and sticky and does not become liquid even if it is stirred, so that it cannot be mixed with rice or the like.

As described above, the shell-added heat-treated egg of the present invention comprises:
Since the yolk is slightly thickened, and the egg white is heated to such an extent that lysozyme and conalbumin are not substantially detected, the yolk and the egg white are sufficiently heated to the extent that Salmonella is killed. Because
It can be eaten as it is.

Next, a typical production method of the present invention will be described. First, prepare raw eggs with shells. If necessary, the eggshell surface may be washed to remove chicken dung and the like attached to the eggshell surface. This is heated in hot water, gas, or steam at about 63 ° C. for about 30 to 50 minutes, and then cooled to about 4 to 10 ° C. In the shell-added heat-treated egg thus obtained, when the egg shell is divided into approximately two equal parts in the longitudinal direction, all of the yolk and most of the egg white fall, and lysozyme and conalbumin in the egg white are detected. In addition, egg yolk is creamy, and when mixed with rice, mixes well with the whole rice. 90% or more of the contents of the egg yolk and the albumen fall as the contents that separate from the egg shell and fall. Further, when the material is first heated at about 68 ° C., further heated at about 63 ° C., and then cooled and manufactured, a shell-added heat-treated egg from which 95% or more of the contents fall is obtained.

Hereinafter, an embodiment will be described. Embodiment 1 FIG. 100 raw eggs with shells were heated in hot water at 63 ° C. for 30 minutes and cooled at 4 ° C. to produce heat-treated eggs with shell addition of the present invention. When the egg shell of the heat-treated egg with shell added was split into two equal parts, all of the yolk and most of the egg white fell. The content separated from the egg shell and dropped was 90.8% on average with respect to the total amount of the yolk and the albumen. Also, when mixed with the rice, the rice was often entangled with the rice and a very delicious egg-cooked rice was obtained.

Embodiment 2 FIG. 100 shelled eggs are heated in 62 ° C. water for 50 minutes. This is cooled at 10 ° C. to produce a shell-added heat-treated egg of the present invention. When the shell-added heat-treated egg prepared in this manner was mixed with natto and eaten, a very delicious egg natto with a half-ripened flavor of the egg was obtained.

Hereinafter, description will be made with reference to test examples. Test Example 1 Inventive product prepared according to Example 1, 9 in hot water
Soft-boiled egg heated at 8 ° C for 4.5 minutes, 68 ° C in hot water, 30
Five samples of hot spring eggs heated for 60 minutes, heated in hot water at 60 ° C. for 60 minutes, and raw eggs were tested for the following items 1 to 8, and the results are summarized in Table 1. For test items 2 to 4, a blind test was performed by 10 skilled panelists.

[Test Items] 1) State of egg white and yolk 2) Flavor and texture when eating the contents of the eggshell as it is, 5 points, 4 points, 3 points, 2 points
One point was set, and the average was displayed. 3) Appearance of the contents of the eggshell split out However, for soft-boiled eggs, the eggshell must be peeled off because the egg white has solidified, and the contents do not fall even if the eggshell is bisected. Was excluded. The following were scored as evaluation criteria, and the most frequently used symbols were displayed. ◎ Very delicious ○ Delicious △ Neither × Bad taste × The more ×, the worse the appearance impression. 4) Flavor and texture when the contents of the eggshell were taken out and mixed with rice The following criteria were used to score and the most frequently used symbols were displayed. ◎ very delicious ○ delicious △ neither x unsatisfactory x indicates that the more x, the more unpleasant. 5) Drop rate of the contents of the egg shell cracking and falling The details will be described in Test Example 4 below. 6) Presence or absence of lysozyme / conalbumin in egg white This will be described in detail in Test Example 2 below. 7) Fate of Salmonella This will be described in detail in Test Example 5 after the test. 8) Comprehensive evaluation

From Table 1, it can be seen from the appearance that the product of the present invention and the hot spring egg are similar and both seem to be delicious, but the taste of the product of the present invention is softer and more throat when eaten as it is. Well felt very delicious. The hot spring egg has the yolk, and the soft-boiled egg has the solidified egg white, so that it feels good, but the softness and the throat passing were inferior to those of the product of the present invention. In addition, those heated at 60 ° C. for 60 minutes were evaluated as fresh and erroneous. As a result, it was found that the raw eggs felt more delicious when compared to the heated eggs. It can be seen that eating raw eggs as it is does not make them feel delicious.

Next, as shown in Table 1, when mixed with rice, the product of the present invention was mixed well with rice and felt delicious. However, the soft-boiled egg had elasticity of egg white even when mixed with rice because egg white was solidified. However, it had a different texture and was not delicious, and it looked unnatural. The hot spring eggs were evaluated as non-savory and unpalatable, because the egg yolks were solidified in a rice cake-like shape and did not mix with the rice.

Further, from Table 1, the overall evaluation was
If you eat it as it is or mix it over rice,
In any case, only the product of the present invention seems to be delicious, and even when actually eaten, it is delicious, and the contents can be taken out as soon as the eggshell is cracked, which proves to be very simple. Soft-boiled eggs are inconvenient because they need to be peeled, and cannot be mixed with rice together with hot spring eggs, and even if they do, they are not delicious. Also, 60 ° C ×
Eggs heated for 60 minutes have a poor impression of appearance, and raw eggs also have a raw odor and do not feel delicious when eaten as they are. Even if salmonella-contaminated eggs are used, the product of the present invention can be eaten with confidence because it is heated sufficiently to kill Salmonella.

[0025]

[Table 1]

Test Example 2. The five samples tested in Test Example 1 were tested for the detection of lysozyme and conalbumin in egg white. First, only the egg white of each sample was collected and centrifuged (H-200N manufactured by Kokusan Centrifuge Co., Ltd.).
R), centrifugation (3,948 G x 10 minutes)
The supernatant was diluted 18-fold with 0.9% saline, and SDS was added.
-The presence of lysozyme and conalbumin was confirmed by PAGE electrophoresis. Gel is TEFCO-GEL SDS-PA
Using GE miniGRADIENT GEL, the concentration gradient of polyacrylamide gel was 4 to 20%. Other electrophoresis conditions were 20 mA, about 1 hour, and Coomassie blue staining was used. Lysozyme has a molecular weight of about 17,500,
Conalbumin was confirmed to have a band at a molecular weight of 70 to 87,000, and the results are shown in Table 2.

Table 2 shows that lysozyme and conalbumin were not substantially detected in the egg whites of the product of the present invention, soft-boiled eggs and hot spring eggs. However, a soft-boiled egg has completely coagulated egg white, so that even if the egg shell is divided into two halves, most of the content does not fall, and it takes time to peel the egg shell. Soft-boiled eggs have no fluidity in the yolk and cannot be mixed with rice or the like. Next, lysozyme and conalbumin bands were confirmed from the sample heated at 60 ° C. for 60 minutes and the raw egg white. If the egg white is heated only to the extent that lysozyme and conalbumin are detected, the egg white becomes slightly translucent white. Further, as is apparent from Test Example 1, heating at such a degree results in a fishy smell, which is less delicious than that heated to such a degree that lysozyme and conalbumin are not substantially detected even if eaten as it is.

[0028]

[Table 2]

Test Example 3 The product of the present invention, the hot spring egg and the raw egg used in Test Example 1 were split and the egg shell was removed, the egg white was scraped off with a spoon so as not to destroy the yolk membrane, and the yolk wrapped in the yolk membrane was placed on a bench at room temperature. Place, the yolk membrane of one third of the diameter of the yolk seen from above is cut with a toothpick from above the yolk, and the yolk flows from this cut part and spreads, the height of the yolk remaining in the yolk membrane, How it changed over time was measured. Further, the viscosities of the yolk of the product of the present invention and raw eggs were measured with a B-type viscometer, and the results are shown in Table 3.

From Table 3, it can be seen that the yolk of the product of the present invention is heated so that its height is reduced to half or less 3 to 5 seconds after the yolk membrane is cut. From Test Example 1, it can be seen that the thing heated to this extent can be mixed with rice and mixed, and even when eaten as it is, a half-ripened flavor is tasted delicious.
Moreover, since the yolk of the hot spring egg is coagulated in a rice cake-like manner, the yolk does not spread even when the yolk membrane is cut, and this cannot be mixed with the rice as can be seen from Test Example 1. And, in the case of raw egg yolk, 3
Within less than a second, the yolk height is less than half, so that the yolk is rich in fluidity. However, since it is not heated, as can be seen from Test Example 1, when eaten as it is, it smells fresh.

From the viscosity measurements of Test Example 1 and this test example, the yolk heated to such an extent that the viscosity of the egg yolk shows about 1200 to 3500 cps has a semi-ripe flavor even when eaten as it is, and it is delicious. It can be seen that they are mixed together. In addition, the viscosity of the yolk is 700-950.
If it is about cps, it will smell like raw eggs.

[0032]

[Table 3]

Test Example 4 Of the five samples used in Test Example 1, the fall rate of the contents when the eggshells of four samples other than the soft-boiled eggs were split open was measured. The soft-boiled egg was excluded from the measurement because the egg white was coagulated and the contents did not fall even if the eggshell was split open. As a measuring method, 10 samples were prepared for each of the four samples, the eggshell was split open, the weight (A) of the fallen contents was measured, the egg white attached to the shell was scraped out with a spoon, and the weight (B) was measured. The drop rate was calculated by the following equation. Table 4 shows the results. Drop rate (%) = A / (A + B) × 100

From Table 4, the drop rate of the product of the present invention is 91.0%.
On the other hand, 84% of hot spring eggs have a large amount of egg white attached to the eggshell. Although the falling rate of the raw egg is as high as 98.4%, from Test Example 1, the egg white has stringiness and is poorly cut. On the other hand, in the present invention, although the drop rate is slightly inferior, the cut is good, and when the eggshell is cracked, the surroundings are not stained with egg white. Further, as described above, it is found that the soft-boiled egg requires peeling of the eggshell, which is troublesome and inconvenient.

[0035]

[Table 4]

Test Example 5 Next, it is assumed that eggs contaminated with Salmonella enteritidis (SE) are used, E. FIG. A confirmation test was performed on the fate of the sample.
First, shelled raw eggs were prepared. E. FIG. Was artificially inoculated into the yolk of shell eggs. Inoculation is about 1 inch in diameter with a shell egg
A hole of 2.3 mm was used to make 2.3 × 10 ⁶ / ml of S.E.
E. FIG. 0.1 ml of the suspension was injected with a syringe. 1 egg with shell 55
g, the inoculation amount is 4.2 × 10 ⁴ / g. The inoculated hole was sterilized with alcohol, and then sealed with Cemedine.
After storing the inoculated eggs with shells at 10 ° C. for 5 days, they were subjected to the same heat treatment as the five samples used in the test examples. E. FIG. Was determined to be negative. The confirmation is based on official law,
Each of the four eggs with shells subjected to each heat treatment was taken as a group, and the contents except for the eggshells were put in a stomacher bag, and after the stomacker treatment was performed, 25 g of them were obtained.
Was sampled. Thereafter, the cells were enriched with an EEM medium and a rapaport medium according to a conventional method, and streaked with an XLD medium. Table 5 shows the results.

From Table 5, the inoculated S. E. FIG. When the product of the present invention, a hot spring egg, and a shelled egg subjected to heat treatment at 60 ° C. for 60 minutes, 25 g was negative. However, when a soft-boiled egg is prepared, E. FIG. Was 25 g positive. From this, S.M. E. FIG. Even if shell eggs infected with E. coli were used, the product of the present invention eventually resulted in S. cerevisiae. E. FIG. It was confirmed that the food could be eaten safely as it was because it was sufficiently heated at the temperature at which it died.

[0038]

[Table 5]

[0039]

As described above, according to the present invention, the contents can be easily taken out by cracking the eggshell, it looks delicious in appearance, and even if it is eaten as it is, it is not raw, and the yolk and egg white are completely removed. An object of the present invention is to provide a novel shell-added heat-treated egg that has a delicious taste in an unheated, semi-ripened flavor. And because the egg white is set loosely by heating, the product of the present invention has a soft texture and a good throat, and if it is stirred, it becomes a liquid semi-solid liquid, so that rice, natto, toro potato Can be used in place of raw eggs for sukiyaki, etc.Also, even when used for unheated food such as zaru soba or zaru udon, the flavor of semi-cooked eggs that are not completely heated It is a new shell-added heat-treated egg that can be tasted. In addition, the product of the present invention is heated to such an extent that the yolk becomes slightly viscous, and the egg white is heated to such an extent that lysozyme and conalbumin are not substantially detected, and consequently both the yolk and the albumen are sufficient to kill Salmonella. That is, it can be eaten as it is.

[Brief description of the drawings]

[Figure 1] “Egg Science and Technology Third Editio”
n] AVI PUBLISHING COMPANY, INC. by William J. Stadelman and Owen J. Cotterill. Published in 1986, p. 259, excerpt of FIG.12.4. A graph proving that "Salmonella in egg yolk will be killed by heating at 60 ° C. for 6 minutes or more".

Claims (2)

(57) [Claims] 1. A shell-added heat-treated egg that satisfies all of the following conditions (1) to (3): (1) When the egg shell is divided into approximately two halves in the longitudinal direction of the shelled egg, the egg shell All and most of the albumen fall and more than 90% of the egg yolk and albumen
But it falls, (2) lysozyme and conalbumin in egg white is not substantially detected, (3) egg yolk yolk wrapped in vitelline membrane removal of the egg shell and egg white placed on a table, as seen from above If the yolk membrane of one third of the diameter of the yolk is cut from above the yolk, the yolk flows from the cut portion of the yolk membrane, and the height of the yolk remaining in the yolk membrane becomes less than 5 seconds. half Ri Do below and the viscosity of the yolk 1200-3
500 cps. 2. The shell-added heat-treated egg according to claim 1, wherein Salmonella is negative.