JP5859294B2 - Method for producing heat-coagulated egg and method for producing egg spread using the same - Google Patents

Description

  The present invention relates to a method for producing a heat-coagulated egg and a method for producing an egg spread using the same.

  Egg spreads used for various purposes such as sandwich fillings, croquettes, and food toppings have been boiled with shelled raw eggs. The cut product that was peeled off after the shell and the acidic oil-in-water emulsified seasoning such as mayonnaise were mixed to produce.

  At this time, in order to make it easy to peel the eggshell with a boil, the egg spread produced is made of egg whites because the shelled raw chicken eggs are aged in a storage to increase the pH value inside. The portion had a hard texture due to the influence of a high pH value and lacked a soft texture.

  Therefore, for example, in the following Patent Document 1 and the like, raw whole eggs that are not filtered in a state where the raw chicken eggs with shells are split and the shells are removed, that is, raw egg yolks wrapped in the yolk membrane A cut product having a product temperature of 50 ° C. or higher obtained by cleaving the heat-coagulated egg using a heat-coagulated egg obtained by heating and coagulating a whole raw egg consisting of (yellow) and raw egg white (white) at 70-100 ° C. After mixing with the acidic oil-in-water type emulsified seasoning, the egg white portion becomes soft and textured by making the product temperature 30 ° C. or less within 60 minutes after starting the mixing process. Proposes an egg-flavored manufacturing method.

JP 2007-143444 A

  By the way, in recent years, there has been a strong demand in the market for an egg white portion having a softer texture and an even better egg flavor.

  In order to solve the above-mentioned problems, the present invention provides a whole raw egg having an egg white pH of 7.6 to 9.2, which is higher than 100 ° C. and 170 ° C. or lower so that the moisture increase rate is in the range of 0 to 3%. This is a method for producing a heat-coagulated egg, characterized in that a heat-coagulated egg is produced by heating and coagulating in an atmosphere containing water vapor.

  Moreover, this invention is an egg spread manufacturing method characterized by manufacturing egg spread by mixing the heat-coagulated egg manufactured by the method mentioned above, and an acidic oil-in-water type emulsified seasoning. .

  Moreover, this invention is mixing in the manufacturing method of the egg spread mentioned above, after putting the said heat-coagulated egg which has a temperature of 55 degreeC or more, and the said acidic oil-in-water type emulsified seasoning in a container, and sealing. It is the manufacturing method of the egg spread characterized.

  Further, the present invention provides the above-described egg spread manufacturing method, wherein the container is deformable, and the heated coagulated egg and the acidic oil-in-water emulsified seasoning are put into the sealed container. On the other hand, the heat-coagulated egg is crushed by applying force from outside the container, and then the heat-coagulated egg and the acidic oil-in-water emulsified seasoning are mixed. Is the method.

  According to the present invention, a softer texture than before can be obtained, and the egg flavor can be further enhanced.

  Embodiments according to the present invention will be described below, but the present invention is not limited to only the embodiments described below.

  The manufacturing method of the heat-coagulated egg which concerns on this embodiment is 170 degrees C or less exceeding 100 degreeC so that it may become the range of moisture increase rate 0 to 3% of the whole raw egg which has egg white of pH 7.6-9.2. This is a method for producing a heat-coagulated egg by heating and coagulating in a steam-containing atmosphere.

  The whole raw egg is a raw whole egg that is not filtered in a state where the shelled raw chicken egg is split and the shell is removed, for example, a raw egg yolk (yolk) in a state wrapped in an yolk membrane and Examples include a state composed of raw egg white (white meat) and a state where the yolk membrane has been broken due to a physical impact during cleavage.

  Here, when the whole raw egg consisting of raw egg yolk (yellow) and raw egg white (white) encased in the yolk membrane is used in a ratio of 70% or more to the whole, the yolk part in the manufactured heat-coagulated egg It is preferable because the texture of the egg yolk can be enhanced, and when the remaining rate of the yolk sphere is 85% or more (particularly 90% or more), the texture of the egg yolk portion can be further enhanced. It is very preferable.

  In addition, the yolk sphere residual rate Y (%) was determined by placing the egg yolk of the heat-coagulated egg in half (60 g) in a beaker containing water (400 g), and stirring (50 seconds) with a stirrer. Through a mesh (2 × 2 mm) monkey, the weight X (g) of egg yolk remaining in the monkey can be measured and calculated based on the following formula.

Y = 100− (X / 60) × 100

  In addition, the whole raw egg is one whose pH is in the range of pH 7.9 to 9.2, and in particular, the one whose pH is in the range of pH 7.9 to 8.9 (fresh egg) is used. preferable. This is because if the egg white exceeds pH 9.2 (aged egg), the heat-coagulated egg white portion has a hard texture, making it difficult to obtain a soft texture.

  Such a whole raw egg is heated and coagulated in a steam-containing atmosphere at a temperature higher than 100 ° C. and not higher than 170 ° C. so that the moisture increase rate ranges from 0 to 3%. Specifically, the whole raw egg is placed in a stainless steel bat or the like (one or more), and the bat or the like is placed in a processing chamber and heated to 100 ° C. or lower by a heater or a fan. By supplying water vapor into the hot air so that the amount of water vapor in the atmosphere in the processing chamber is saturated (humidity 100%) or more while uniformly circulating the hot air in the processing chamber, Heat and solidify raw eggs.

  At this time, the amount of water vapor in the atmosphere is adjusted so that the heat-coagulated egg has a moisture increase rate in the range of 0 to 3% (preferably 0 to 2%) with respect to the whole raw egg. This is because when the moisture increase rate is less than 0%, that is, when the moisture evaporates from the egg, the surface of the heat-coagulated egg tends to dry and a brown film is likely to be formed. If the moisture increase rate exceeds 3%, the heat-coagulated egg becomes watery and it becomes difficult to feel the egg flavor.

  Here, when the amount of water vapor in the atmosphere is less than the saturated state, moisture evaporates from the egg, the weight of the egg decreases, and when the amount of water vapor in the atmosphere is greater than the saturated state, The moisture contained in the atmosphere is added to the egg, causing a phenomenon that the weight of the egg increases.

  For this reason, the moisture increase rate is obtained by measuring the weight of the whole raw egg before heating and coagulating in advance and discarding the water accumulated in the surface of the egg (heated and coagulated egg) or a vat after heating and coagulation. Then, the weight of the egg (heat-coagulated egg) is measured, and the difference between the weight before heat-coagulation and the weight after heat-coagulation can be calculated.

The adjustment of the amount of water vapor in the atmosphere is performed by adjusting the injection valve of the supply line so that the gauge pressure of water vapor injected from the nozzle of the supply line supplying water vapor into the processing chamber is within a predetermined range. This can be done easily by adjusting the opening. Specifically, although depending on the capacity and temperature in the processing chamber, for example, if the capacity in the processing chamber is 0.5 m ³ , the gauge pressure is less than 170 ° C. when the ambient temperature exceeds 100 ° C. By adjusting the opening of the injection valve so as to be in the range of 0.1 to 0.5 MPa, the moisture increase rate can be set in the range of 0 to 3%.

  Moreover, the said atmosphere containing water vapor | steam is heated so that it may become 170 degrees C or less (preferably 110-140 degreeC) exceeding 100 degreeC. This is because when the temperature of the atmosphere is less than 100 ° C., the egg flavor of the obtained heat-coagulated egg can be obtained only to the same extent as before, and when the temperature of the atmosphere exceeds 170 ° C., the obtained heat-coagulated egg is obtained. This is because there is a possibility that the egg white portion becomes crispy or burnt and the heat-coagulated egg becomes a fried egg.

  And the manufacturing method of the egg spread which concerns on this embodiment is a method which manufactures an egg spread by mixing the heat-coagulated egg manufactured by the method mentioned above, and acidic oil-in-water type emulsion seasonings, such as mayonnaise. is there.

  The above egg spread is used for various purposes such as sandwich filling, croquette, cooking topping, etc., starting with spreading on bread etc. In some cases, vegetable cuts and the like are mixed.

  In such an egg spread manufacturing method, the above-mentioned heat-coagulated egg having a temperature of 55 ° C. or higher (particularly 60 ° C. or higher) and an acidic oil-in-water emulsified seasoning such as mayonnaise are put in a container and sealed. It is preferable to mix later.

  Specifically, the heat-coagulated egg produced as described above and having a temperature of 55 ° C. or higher (particularly 60 ° C. or higher) is placed in a deformable container (for example, a plastic bag), and mayonnaise or the like. After placing the acidic oil-in-water emulsified seasoning in the plastic bag and sealing the plastic bag, the plastic bag is placed on a table or the like, and a blade is used to sort the heat-coagulated eggs in the plastic bag By applying force from the outside of the plastic bag, etc., by pressing the heated coagulated eggs into squares without breaking the plastic bag, The heat-coagulated egg and the seasoning are mixed by holding the plastic bag so as to stir.

  Here, when the heated coagulated egg is sealed in the plastic bag while it is still hot and has a temperature of 55 ° C. or more (especially 60 ° C. or more) immediately after it is manufactured, Can be mixed with acidic oil-in-water emulsified seasonings such as mayonnaise, so that you can improve the familiarity between the egg yolk and the seasoning, greatly increasing the feeling of the acid-specific seasoning. The egg spread can be prepared while being brought to room temperature in a state of being contained in the plastic bag without being diffused into the atmosphere without causing volatile components that produce an egg flavor such as hydrogen sulfide compounds to be reduced. This is very preferable because the egg flavor can be further improved.

  Furthermore, the frequency of contact of the heat-coagulated eggs with other articles can be greatly reduced until the heat-coagulated eggs are sealed while maintaining a temperature of 55 ° C. or higher (particularly 60 ° C. or higher). In addition, it can suppress the mixing of bacteria and can improve the shelf life without adding a bacteriostatic agent, and can reduce the amount of acidic oil-in-water emulsified seasonings such as mayonnaise to reduce the pH value. It can also be set high (pH 6.5-7.5), it suppresses the hardening of the egg white part, it is easy to maintain a soft texture, so that the acidity is suppressed and the egg flavor stands out more Therefore, it is very preferable.

  In the egg spread produced as described above, a softer texture than before can be obtained and the egg flavor can be further enhanced.

  In the present embodiment, the case has been described in which the whole raw egg is heated and solidified in an atmosphere in which steam is supplied into hot air. However, as another embodiment, for example, in an atmosphere in which steam is supplied into superheated steam. It is also possible to heat and solidify the whole raw egg.

  However, as in the case of the present embodiment, when an atmosphere in which steam is supplied in hot air is used, the moisture increase rate is 0 to 3%, compared to the case in which the atmosphere in which steam is supplied in superheated steam is used. It is preferable because the whole raw egg can be heated and solidified in a steam-containing atmosphere at a temperature exceeding 170 ° C. and exceeding 100 ° C. so as to be in a range, easily and at low cost.

  At this time, although the whole raw egg can be heated only with hot air or superheated steam in an atmosphere in the above temperature range, the whole raw egg is dried and the water increase rate becomes less than 0%. On the other hand, since the whole raw egg cannot be heated in an atmosphere in the above temperature range with only steam, steam and hot air or superheated steam are used in combination.

  Moreover, in this embodiment, after putting the said heat-coagulated egg which has the temperature of 55 degreeC or more (especially 60 degreeC or more) in a plastic bag, and putting the said seasoning in the said plastic bag and sealing the said plastic bag By applying force from the outside of the plastic bag with a blade or the like, the heated coagulated egg is crushed (push-cut) without severing the plastic bag, Although the case where egg spread was manufactured by mixing with the said seasoning was demonstrated, as another embodiment, the said heat-coagulated egg which has the temperature of 55 degreeC or more (especially 60 degreeC or more) is used with a blade etc., for example. After cutting into the shape of a bowl, it is put in a plastic bag while having a temperature of 55 ° C. or higher (particularly 60 ° C. or higher), and the seasoning is put in the plastic bag and the plastic bag is sealed. Above the bag It is also possible to produce eggs spread by mixing the thermocoagulation eggs and the seasoning.

  However, as in the case of the present embodiment, as described above, the volatile components that produce egg flavor such as hydrogen sulfide compounds are contained in the plastic bag without being diffused into the atmosphere at room temperature. Since the egg spread can be prepared while bringing it down, the egg flavor can be further improved, the frequency of contact with other articles can be greatly reduced, and the contamination of bacteria can be suppressed. Since it can do, it can reduce the mixing amount of the said seasoning, can set pH value high (pH 6.5-7.5), and can make an egg flavor more conspicuous, and is very preferable.

  The egg spread is preferably pH 5.5 to 7.5 (particularly pH 6.5 to 7.3). The reason is that if the pH is less than 5.5, the egg white tends to become hard and the acidity becomes strong, making it difficult to feel the egg flavor. Because it becomes.

  In addition, when the whole raw egg is placed in the bat or the like and heated and solidified so that the egg white (white) portion of the heat coagulated egg has a thickness of 5 to 25 mm, the whole raw egg is uniformly heated. Therefore, the heating time can be shortened, and the amount of volatile components that produce egg flavor such as hydrogen sulfide compounds can be suppressed, which is very preferable.

  Examples according to the present invention will be described below, but the present invention is not limited to only the examples described below.

[Example 1]
<Manufacture of test body and comparative body>
<< Specimen 11: Basic conditions >>
A whole raw egg (raw egg white: pH 9.0) obtained by splitting a raw chicken egg with a shell and removing the shell is put into a stainless steel bat (width: 30 cm, length: 36 cm, height: 10 cm) (number: 20 Individual, weight: 1100 g, height of egg white portion: 1 cm), the vat is placed in the processing chamber (capacity: 0.5 m ³ ), and hot air (110 ° C.) is evenly distributed in the processing chamber by a heater and a fan. The heated coagulated eggs are heated (15 minutes) by supplying water vapor (gauge pressure: 0.12 MPa) to the hot air so that the moisture increase rate is 2%. obtain.

  Next, the bat is taken out from the processing chamber, and the heat-coagulated egg (yolk sphere remaining rate: 85%, temperature: 55 ° C.) in the bat is mixed with mayonnaise (275 g (20% as a percentage of the total egg spread weight). %)) Is transferred into a plastic bag and sealed, the plastic bag is placed on a table, and the heated coagulated eggs in the plastic bag are separated from the outside of the plastic bag with a blade or the like. By applying force from above, the heated coagulated eggs are divided into squares without breaking the plastic bag and crushed into a square shape (push-off), and then the plastic bag is stirred so that the inside of the plastic bag is stirred. The above-mentioned heat-coagulated egg and mayonnaise were mixed to prepare an egg spread (pH 6.5) (test body 11).

<< Test body 12: Moisture increase rate change (1) >>
In the manufacturing conditions of the test body 1 described above, the heating temperature (135 ° C.), the heating time (10 minutes), and the water vapor supply amount (gauge pressure: 0. 0) so that the moisture increase rate of the heated coagulated egg is 1.5%. The egg spread was manufactured by manufacturing on the same conditions as the case of the said test body 11 except changing 15MPa) (test body 12).

<< Test body 13: Moisture increase rate change (2) >>
In the case of the above-mentioned test body 11, except that the heating temperature (135 ° C.) and the heating time (8 minutes) are changed so that the moisture increase rate of the heat-coagulated egg becomes 1% in the manufacturing conditions of the test body 1 described above. The egg spread was manufactured by manufacturing on the same conditions as (test body 13).

<< Test body 14: Moisture increase rate change (3) >>
Except for changing the heating time (8 minutes) and the amount of water vapor supply (gauge pressure: 0.25 MPa) so that the moisture increase rate of the heat-coagulated egg is 3% in the manufacturing conditions of the test body 1 described above. Egg spread was manufactured by manufacturing on the same conditions as the case of the test body 11 (test body 14).

<< Test body 15: Raw egg white pH change (1) >>
In the manufacturing conditions of the test body 1 described above, the egg spread can be obtained by manufacturing under the same conditions as in the case of the test body 11 except that the whole egg white has a different pH value (pH 8.5). Manufactured (test body 15).

<< Test body 16: Raw egg white pH change (2) >>
In the manufacturing condition of the test body 1 described above, the egg spread is manufactured by manufacturing under the same conditions as in the case of the test body 11 except that the whole egg white has a different pH value (pH 9.2). Manufactured (test body 16).

<< Test body 17 (change in egg white height) >>
In the manufacturing conditions of the test body 1 described above, the size of the bat is changed (width: 15 cm, length: 18 cm, height: 10 cm) (height of egg white portion: 4 cm), and the hot air is changed to superheated steam. Then, except changing the heating temperature (135 ° C.), the heating time (20 minutes), and the water vapor supply amount (gauge pressure: 0.15 MPa) so that the moisture increase rate of the heated coagulated egg becomes 1.5%. The egg spread was manufactured by manufacturing on the same conditions as the case of the said test body 11 (test body 17).

<< Comparator 1: Standard (boiled egg) >>
Boiled raw eggs (raw egg white: pH 9.2) are boiled in hot water (95 ° C.) (12 minutes), cooled with cold water (4 ° C.), and then peeled off with an unshelling device. 1100 g) was obtained. Note that the boiled egg is in contact with water for about 5 minutes because the boiled egg is subjected to running water or the boiled egg is immersed in water so as to remove the eggshell remaining on the surface of the boiled egg.

  Next, after the eggs are cut into dice with a dicer, the mayonnaise (275 g (20% as a percentage of the total weight of the egg spread)) is added to the cant mixer, and the eggs are added and mixed for 5 minutes. To produce an egg spread (Comparator 1)

<< Comparator 2: Moisture increase rate change (4) >>
In the manufacturing conditions of the test body 11 described above, the heating temperature (180 ° C.), the heating time (8 minutes), the water vapor supply amount (gauge pressure) so that the moisture increase rate of the heated coagulated egg is −0.2%. : 0.25 MPa) except for changing, the egg spread was manufactured by manufacturing on the same conditions as the case of the said test body 11 (comparative body 2).

<< Comparator 3: Moisture increase rate change (5) >>
Except for changing the water vapor supply amount (gauge pressure: 0.05 MPa) so that the moisture increase rate of the heat-coagulated egg is -0.5% in the manufacturing conditions of the test body 11 described above, the test body described above. The egg spread was manufactured by manufacturing on the same conditions as the case of 11 (comparative body 3).

<< Comparator 4: Low temperature heating >>
The above test except that the heating temperature (95 ° C.) and the heating time (20 minutes) are changed so that the moisture increase rate of the heat-coagulated egg is 1.5% in the manufacturing conditions of the test body 11 described above. The egg spread was manufactured by manufacturing on the same conditions as the case of the body 11 (comparative body 4).

<< Comparator 5: Raw egg white pH change (3) >>
In the manufacturing conditions of the test body 11 described above, the egg spread is manufactured by manufacturing under the same conditions as in the case of the test body 11 except that the whole raw egg white has a different pH (pH 9.5). (Comparator 5).

<Evaluation method and evaluation results>
The egg white portions of the egg spreads (test bodies 11 to 17 and comparative bodies 1 to 5) and the egg flavor obtained as described above were subjected to sensory evaluation with five panelists, and their averages were obtained. The evaluation results are shown in Table 1 below.

  As can be seen from the description in Table 1 above, in the test bodies 11 to 13 (moisture increase rate of 1 to 2%), both the soft feeling and the egg flavor of the egg white part are significantly better than the comparative body 1 (standard). Obtained. In the test body 14 (water increase rate 3%), the soft feeling of the egg white part was considerably better than that of the comparative body 1 (reference), but it felt a little watery and the egg flavor was inferior to the above test bodies 11-13. The result was better than that of the comparative body 1 (reference).

  On the other hand, the comparative bodies 2 and 3 (water increase rate -0.2 to -0.5%) have a reduced water content, so that the soft feeling of the egg white part is compared to the comparative body 1 (reference). As well as being below the same level, a film was formed on the surface, and the egg flavor was below the same level as that of the comparative 1 (reference).

  Furthermore, the comparative body 4 (heating temperature 95 ° C.) gave a soft feeling of the egg white part considerably better than the comparative body 1 (standard), but the egg flavor is the comparative body 1 (the heating temperature is lower). The result was less than or equal to the standard.

  Moreover, in the test body 15 (raw egg white pH 8.5), both the soft feeling of the egg white portion and the egg flavor were significantly better than those of the comparative body 1 (standard). In the test body 16 (raw egg white pH 9.2), the egg flavor was considerably better than that of the comparative body 1 (reference), but since the pH value is a little higher, the soft feeling of the egg white portion is the above test body 11 to 11. Although it was inferior to 15, it was better than Comparative Example 1 (standard).

  On the other hand, the comparative body 5 (raw egg white pH 9.5) was considerably better in egg flavor than the comparative body 1 (reference), but the pH value was considerably higher, so the softness of the egg white portion was relatively high. Only about the same or lower than 1 (standard) was obtained.

  Moreover, in the test body 17 (egg white height of 4 cm), the soft feeling of the egg white part was considerably better than that of the comparative example 1 (reference), but the time required for uniform heating throughout the whole was increased. Since the amount of volatile components that produce an egg flavor such as the amount of diffusion during heating increases, the egg flavor is inferior to the test bodies 11 to 13, 15, and 16, but better than the comparative body 1 (standard). As a result.

[Example 2]
<Manufacture of specimen>
«Test body 21: 70 ° C in a plastic bag»
In the case of the test body 11 of Example 1 described above, the heat-coagulated egg can be dealt with more quickly than the case of the test body 11 with respect to the heat-coagulated egg in the bat taken out from the processing chamber. Was produced under the same conditions as in the case of the test body 11 except that the sample was put in the plastic bag at a higher temperature (70 ° C.) than in the case of the test body 11 (test). Body 21).

«Test body 22: 45 ° C in a plastic bag»
In the case of the test body 11 of Example 1 described above, the heat-coagulated egg in the bat taken out from the processing chamber is allowed to stand for a while, so that the heat-coagulated egg is treated as the test body 11. The egg spread was manufactured by manufacturing on the same conditions as the case of the said test body 11 except making it put in the said plastic bag at temperature lower than the case of (45 degreeC) (test body 22).

<< Test body 23: Polybag 20 ° C after cutting >>
In the case of the test body 11 of Example 1 described above, the heat-coagulated egg in the bat taken out from the processing chamber is cut into a cocoon shape with a blade, and then the heat-coagulated egg (20 ° C.) is added to the poly Same as the case of the test body 11, except that the plastic bag is sealed in the bag, and then the heated coagulated egg and the mayonnaise are mixed by holding the plastic bag so as to stir the inside of the plastic bag. The egg spread was manufactured by manufacturing on the conditions of (test body 23).

«Test body 24: 50 ° C in a plastic bag after heat insulation cutting»
In the case of the test body 11 of Example 1 described above, the heated coagulated egg in the bat taken out from the processing chamber is cut into a cocoon shape with a blade while keeping the temperature (50 ° C.), and then the heated coagulated egg. (50 ° C) is put in the plastic bag and the plastic bag is sealed, and then the heated coagulated egg and the mayonnaise are mixed with the plastic bag so that the inside of the plastic bag is stirred. Egg spread was manufactured by manufacturing on the same conditions as the case of the test body 11 (test body 24).

<Evaluation method and evaluation results>
The soft feeling and egg flavor of the egg white portion of the egg spread (test bodies 21 to 24) obtained as described above were obtained in the same manner as in Example 1 described above. The evaluation results are shown in Table 2 below.

  As can be seen from Table 2 above, in the specimen 21 (poly bag case 70 ° C.), both the soft feeling and egg flavor of the egg white portion are much better than the standard (Comparative Example 1), and the specimens 11 to 13 are both. , 15 was obtained.

  Moreover, in the test body 22 (poly bag case 45 degreeC), the soft feeling of the egg white part was considerably better than the reference | standard (comparative example 1), and the result comparable as the said test bodies 11-15 was obtained, but heating Since the coagulated eggs are allowed to stand for a while and then placed in a plastic bag at a low temperature (45 ° C.), the amount of volatile components that produce egg flavors such as hydrogen sulfide compounds to the atmosphere increases. At the same time, the compatibility with mayonnaise is reduced, and the egg flavor is inferior to that of the test bodies 11 to 13, 15 and 16, but better results than the comparative body 1 (standard) can be obtained. It was.

  Moreover, also in the test body 23 (poly bag case 20 degreeC after cutting), the soft feeling of the egg white part was considerably better than the standard (Comparative Example 1), and the same results as the test bodies 11 to 15 were obtained. Since the temperature of the heat-coagulated egg has been lowered (20 ° C) by cutting it into a plastic bag, quite a large amount of volatile components that produce egg flavor such as hydrogen sulfide compounds are released into the atmosphere. In addition, the compatibility with mayonnaise is lowered, and the egg flavor is inferior to that of the test bodies 11 to 13, 15, and 16, but a better result than that of the comparative body 1 (standard) is obtained. I was able to.

  Moreover, also in the test body 24 (polybag 50 degreeC after heat insulation cutting), the soft feeling of an egg white part is considerably better than a reference | standard (comparative example 1), and the result comparable as the said test bodies 11-15 was obtained. However, since it is put in a plastic bag after cutting while keeping warm (50 ° C.), a large amount of volatile components that produce egg flavor such as hydrogen sulfide compounds are diffused into the atmosphere, and egg flavor is the above test. Although it was inferior to the bodies 11-13, 15, and 16, the better result than the comparison body 1 (standard | standard) was able to be obtained.

[Example 3]
<Manufacture of specimen>
<< Test body 31 >>
In the case of the specimen 11 of Example 1 described above, after obtaining a heat-coagulated egg using a whole raw egg in which the shelled raw chicken egg has been carefully divided and removed from the shell of the specimen 11 above, the shell is removed. (Yellow bulb remaining rate: 90%) In the case of the above-mentioned test body 11, it is the same as the case of the above-mentioned test body 11 except that mayonnaise (122 g) is mixed so that the ratio to the total weight of the egg spread is 10%. An egg spread (pH 7.5) was manufactured by manufacturing under the conditions (test body 31).

<Evaluation method and evaluation results>
The soft feeling and egg flavor of the egg white portion of the egg spread (test body 31) obtained as described above were obtained in the same manner as in Example 1 described above. The evaluation results are shown in Table 3 below.

  As can be seen from Table 3 above, in the test body 31, both the soft feeling and egg flavor of the egg white part are much better than the standard (Comparative Example 1), and the results are better than those of the test bodies 11 to 13 and 15. Obtained.

  The method for producing a heat-coagulated egg according to the present invention and the method for producing an egg spread using the same can obtain a softer texture than before and further enhance the egg flavor. It can be used extremely beneficially.

Claims (4)

By heating and solidifying whole raw eggs having an egg white pH of 7.6 to 9.2 in a steam-containing atmosphere of over 100 ° C. and below 170 ° C. so that the moisture increase rate is in the range of 0 to 3%. A method for producing a heat-coagulated egg, comprising producing a coagulated egg. An egg spread is manufactured by mixing the heat-coagulated egg manufactured by the method of Claim 1, and an acidic oil-in-water type emulsified seasoning. The manufacturing method of the egg spread characterized by the above-mentioned. In the manufacturing method of the egg spread of Claim 2,
A method for producing an egg spread, comprising: mixing the heat-coagulated egg having a temperature of 55 ° C. or higher and the acidic oil-in-water emulsified seasoning in a container and sealing the mixture. In the manufacturing method of the egg spread of Claim 3,
The container is deformable,
The heated coagulated egg is crushed by applying force from the outside of the container to the container sealed with the heated coagulated egg and the acidic oil-in-water emulsified seasoning, and then the heating A method for producing an egg spread, comprising mixing a coagulated egg and the acidic oil-in-water emulsified seasoning.