STORABLE DURATION IMPROVER FOR BOILED EGG, AND STORABLE DURATION IMPROVING METHOD

摘要

PROBLEM TO BE SOLVED: To provide a storage duration improver and a storage duration improving method for a boiled egg that exhibit excellent bacteriostasis effect to a heat-resistant spore bearing bacterium without having adverse effects on physical properties and taste of a boiled egg.;SOLUTION: There is provided a storage duration improver for a boiled egg which includes: a decaglycerin fatty acid ester (a) in which a carbon number of a constituent fatty acid is 10-14; a diglycerin fatty acid ester (b) in which a carbon number of a constituent fatty acid is 6-14; a glycerol organic acid fatty acid ester (c); ethanol (d); and water (e). There is also provided a storage duration improving method for a boiled egg which is characterized in that a boiled egg is immersed in the storage duration improver for a boiled egg that is a fluid form or a diluent of the same.;COPYRIGHT: (C)2014,JPO&INPIT