| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for coloring boiled eggs blue using a vegetable material in view of the fact that, conventionally, boiled eggs with white color as the color of albumen, brownish color by smoking or soy material or black color have been used for eating. <P>SOLUTION: The method comprises the following procedure: water or nearly colorless and transparent soup is put into a heat-resistant vessel and purple cabbage cut so as to easily pass heat for boiling well is then plunged into the vessel followed by heating. On boiling, a coloring matter in the purple cabbage escapes into the soup, which becomes blue, then the heating is stopped and the resultant cabbage is taken out of the vessel. Next, boiled eggs that are boiled until the albumen is coagulated are put into the blue soup, and then stored under refrigeration with the eggs as a whole soaked in the soup. Thereby, the coagulated albumen is colored blue in about one hour; in this case, if the eggs are soaked in the soup longer, the blue color can be deepened further. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
