Title:
PRESERVATIVE FOR BOILED EGG, BOILED EGG IMPREGNATED INTO PRESERVATIVE, AND SHELF STABLE BOILED EGG MANUFACTURING METHOD
Document Type and Number:
Japanese Patent JP2020022408
Kind Code:
A
Abstract:
To provide a preservative for boiled egg high in bacteriostatic effect on heat resistant bacteria, boiled egg impregnated into the preservative, and shelf stable boiled egg manufacturing method.SOLUTION: Water, sodium acetate and glycine are contained. The glycine is contained at 40 mass% or more based on total amount of the sodium acetate and the glycine. The sodium acetate and the glycine are contained at 1.5 mass% or more based on water. Further sucrose fatty acid ester is contained. The sucrose fatty acid ester is sucrose palmitate ester. Boiled egg by peeling a shell is impregnated into the preservative for boiled egg.SELECTED DRAWING: Figure 1
Inventors:
SAITO ICHIE
CHIBA KATSUNORI
CHIBA KATSUNORI
Application Number:
JP2018149413A
Publication Date:
February 13, 2020
Filing Date:
August 08, 2018
Export Citation:
Assignee:
AOBA KASEI KK
International Classes:
A23L15/00; A23L3/3508; A23L3/3526
Domestic Patent References:
| JP2006149384A | 2006-06-15 | |||
| JP2005143361A | 2005-06-09 |
Foreign References:
| WO2017013966A1 | 2017-01-26 |
Attorney, Agent or Firm:
Atsushi Suda
Shuji Kusunoki
Shuji Kusunoki