MANUFACTURING METHOD OF BOTTLED LIQUID EGG CONTAINING DISSOLVED CARBON DIOXIDE

• Main Authors: ODA YOSHIFUMI, MIYASHITA TAKEYA, KOZONO NANAE, ISOBE KAZUHIRO
• Format: Patent
• Language: English; Japanese
• Published: 15.06.2017
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a manufacturing method of a liquid egg from which a processed food made of cooked egg excellent in juicy texture can be easily manufactured without sophisticated know-how or art.SOLUTION: A manufacturing method of a bottled liquid egg containing dissolved carbon dioxide includes the steps of: dissolving carbon dioxide in an amount of 200 mg/L or more into liquid egg under an air pressure of 1 atm at 4°C, and bottling by filling a bottle with the liquid egg and sealing the bottle.SELECTED DRAWING: None 【課題】本発明は、高度なノウハウや技術を要せず、簡便にジューシーな食感に優れた加熱調理済卵加工食品を作ることができる液卵の製造方法を提供する。【解決手段】液卵に炭酸ガスを１気圧、４℃下の条件において２００ｍｇ／Ｌ以上溶存させる溶存工程と、液卵を容器に詰めて密封する容器詰め工程と、を含む、容器詰め炭酸ガス溶存液卵の製造方法。【選択図】なし