PROBLEM TO BE SOLVED: To provide a bottled boiled egg in which oxidation degradation is suppressed, and a method for producing the same.SOLUTION: Provided is a bottled boiled egg immersed into an oil-containing solution in which the total light transmittance when being diluted by two times with fresh water is 15% or lower and the concentration of dissolved oxygen directly after production is 5%O2 or lower, and also provided is a method for producing a bottled boiled egg having: a process where a threshed boiled egg is filled and sealed into a bottle together with the oil-containing solution, and heating is performed at 65 to 100°C. Preferably, the oil-containing solution has an oil content of 15% or more and a viscosity of 30 to 300 Pa s, and includes a spice extract.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】酸化劣化を抑制した容器詰め茹卵及びその製造方法の提供。【解決手段】清水で2倍希釈したときの全光線透過率が15%以下であり、製造直後における溶存酸素濃度が5%O2以下である油脂含有溶液に浸漬された容器詰め茹卵、並びに、脱殻した茹卵を前記油脂含有溶液とともに容器に充填・密封し、65~100℃で加熱する工程を有する、容器詰め茹卵の製造方法。前記油脂含有溶液は、油脂含有量が15%以上、粘度が30~300Pa・sであり、香辛料抽出物を含有することが好ましい。【選択図】なし
