PRODUCTION METHOD OF BOILED EGG AND SEASONED HALF-BOILED EGG

• Main Authors: TAKAHASHI SANSEI, KITABAYASHI NAHO, SHIMANO YASUAKI, HATANO YUSUKE
• Format: Patent
• Language: English; Japanese
• Published: 18.03.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a production technique of a boiled egg in which an unsolidified part is left in egg yolk.SOLUTION: A production method of a half-boiled egg that produces a boiled egg having at least saltiness, in which an unsolidified part is left, includes a step (202) of preliminarily boiling the raw egg at 40 to 50°C for 2 to 10 minutes, a step (203) of subjecting the preliminarily boiled raw egg to first heat treatment in a treatment tank storing hot water, and producing the boiled egg, and a step (204) of immersing the boiled egg in a low-temperature seasoning liquid, cooling the half-boiled egg under pressurization, and seasoning the half-boiled egg, wherein hot water used in the first heat treatment is 90°C to 100°C, and the temperature of the boiled egg is controlled so that the temperature of the center of egg yolk forms a peak or a saddle part before the seasoning step.SELECTED DRAWING: Figure 2 【課題】 卵黄に未硬化部分を残したゆで卵の製造技術を提供すること。【解決手段】 本発明の製造方法は、未硬化部分を残し、少なくとも塩味を有するゆで卵を製造する方法であり、生卵を、４０～５０℃で２～１０分、予備ボイルする工程（２０２）と、予備ボイルされた前記生卵を、湯を貯めた処理槽中で第１熱処理してゆで卵を製造する工程（２０３）と、ゆで卵を、低温の調味液に浸漬して加圧下で冷却し、ゆで卵に調味する工程（２０４）とを含み、第１熱処理に使用する湯が９０℃～１００℃であり、調味する工程より前に卵黄中心の温度がピーク又は鞍部を形成するように前記ゆで卵の温度を制御する。【選択図】 図２