PROCESS FOR PRODUCING FROZEN WATER-BOILED EGG AND PROCESS FOR PRODUCING FROZEN PROCESSED FOOD CONTAINING WATER-BOILED EGG

摘要

A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10°C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100°C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.