BOILED EGG SUPPRESSED IN DENATURATION, PACKED BOILED EGG, METHOD FOR PRODUCING BOILED EGG FOR JAPANESE HOTCHPOTCH, AND METHOD FOR PRESERVING BOILED EGG

摘要

PROBLEM TO BE SOLVED: To obtain a boiled egg suppressed in denaturation, enabling the prevention of freezing denaturation and heating denaturation of a boiled egg for Japanese hotchpotch without the need of using a phosphate, to provide a packed boiled egg, to provide a method for producing the boiled egg for Japanese hotchpotch, and to provide a method for preserving the boiled egg.;SOLUTION: The boiled egg suppressed in denaturation is obtained by soaking a boiled egg with peeled eggshell in a solution with pH 7.0-10.00 containing saccharides and table salt. It is preferable that a trehalose concentration of the solution is 1-30 mass% and the salt concentration thereof is not more than 1.0 mass%. The solution contains preferably at least one kind selected from glycine, sodium acetate, glucono delta lactone, sodium gluconic and potassium carbonate.;COPYRIGHT: (C)2005,JPO&NCIPI