JP2008154492A - Egg processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an egg processed food excellent in flavor and palate feeling when heat-coagulating, and capable of retaining flavor and palate feeling equal to that before freezing without causing syneresis and a cavity part even after long term freeze preservation, and to provide a method for producing the egg processed food. <P>SOLUTION: The egg processed food is obtained by using dry albumen and has the following physical properties: when freezing ≥6 h at -25 to -18°C, albumen gel which is obtained by mixing dry albumen with water to bring to 12.5 mass% followed by heat treating at 80°C for 15 min, and adding force from the outside to the albumen gel which is thawed at 20°C for 1 h, the albumen gel does not break in a range of a stress of (1.3×10<SP>5</SP>N/m<SP>2</SP>) or below, and a distortion factor of ≤75%, or the value of stress/distortion factor of the albumen gel in a range allowing no break is (2.2×10<SP>3</SP>N/m<SP>2</SP>) or below. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is an egg-processed food excellent in flavor and texture obtained by heat coagulation in a steam atmosphere, and in particular, after freezing and heat treatment after heat coagulation, without causing a hollow portion or the like without water separation. The present invention relates to an egg processed food excellent in frozen storage stability and a method for producing the same.

Egg-processed foods such as chawanmushi are one of the foods that are widely used in daily eating habits because of their good flavor and texture and nutritional excellence. In addition to being prepared and eaten at home, various processed foods that have been cooked and processed so that they can be eaten simply by heating have been developed in order to make it easier to enjoy even in a wide range of situations. ing.
For example, in the case of chawanmushi, liquid products filled in packs are sold for business use in restaurants or school lunches, and these are heated while being packed in packs at the cooking site. Just by processing and solidifying the contents, it can be eaten as a steamed tea bowl.

In addition to such commercial use, refrigerated molded products are sold for general household use because of the advantage that they can be cooked easily without taking time, but they can be eaten easily. The preservation of things was not so good.
In recent years, due to the diversification of lifestyles, the demand for such frozen foods in ordinary households has increased rapidly, and the processed egg products are excellent in flavor, texture, etc., and can be stored frozen for a long time. The development of is becoming desirable.

Such conventional egg processed foods for frozen foods often deteriorate in quality during frozen storage, and when heat treatment is performed after thawing, water separation occurs or a hollow portion is formed, resulting in a sponge shape, etc. The problem is that there are many unfavorable textures.
Therefore, in order to solve these problems, for example, a processed food in which various additives for improving the texture of whole eggs are proposed (for example, see Patent Document 1).
JP 2001-252050 A

  However, although the conventional egg processed foods, including those described in Patent Document 1, are trying to improve the texture after thawing and heat treatment, all the qualities including water separation and the generation of hollow portions are not necessarily limited. There was nothing satisfactory.

  The present invention has been made in view of the above circumstances, and is excellent in flavor and texture when heated and solidified, and has the same flavor and food as before freezing without causing water separation or cavity after long-term frozen storage. It is an object of the present invention to provide an egg processed food that can maintain a feeling and a method for producing the same.

  As a result of intensive studies, the present inventors have used not only whole eggs but also dried egg white and egg yolk as a raw material egg, so that not only during heat solidification before freezing but also after thawing and heat treatment The present inventors have found that an egg-processed food that is excellent in texture and can more effectively suppress water separation and generation of a hollow portion can be obtained, and the present invention has been completed.

That is, in order to solve the problem,
Invention of Claim 1 is the egg processed food characterized by using the dried egg white which has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the egg white gel does not break within a range of a stress of 1.3 × 10 ⁵ N / m ² or less and a distortion of 75% or less.
Invention of Claim 2 is the egg processed food characterized by using the dried egg white which has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the value of the stress / strain rate of the egg white gel in a range where the egg white gel does not break is 2.2 × 10 ³ N / m ² or less.
In the invention according to claim 3, dry egg white, egg yolk, oligosaccharide, gelatin, modified starch and calcined calcium are blended, and the ratio of the blended components is 1 to 4% by mass for dry egg white and 5 to 30% for egg yolk. %, Oligosaccharide 2 to 12% by weight, gelatin 0.9 to 3.5% by weight, modified starch 0.3 to 1.5% by weight, calcined calcium 0.001 to 0.06% by weight It is the processed egg food characterized by the above.
The invention according to claim 4 is the egg processed food according to claim 3, wherein the dried egg white has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the egg white gel does not break within a range of a stress of 1.3 × 10 ⁵ N / m ² or less and a distortion of 75% or less.
The invention according to claim 5 is the processed egg food according to claim 3, wherein the dried egg white has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the value of the stress / strain rate of the egg white gel in a range where the egg white gel does not break is 2.2 × 10 ³ N / m ² or less.
The invention according to claim 6 is the egg processed food according to any one of claims 3 to 5, wherein the oligosaccharide is obtained by treating starch with amylase and / or pullulanase. .
The invention according to claim 7 is an egg processed food obtained by heating and coagulating the egg processed food according to any one of claims 1 to 6 in a steam atmosphere.
The invention according to claim 8 is for frozen foods. The processed egg food according to any one of claims 1 to 7.
The invention according to claim 9 is an egg processed food obtained by freezing the egg processed food according to any one of claims 1 to 8.
The invention according to claim 10 comprises 1 to 4% by weight of dried egg white, 5 to 30% by weight of egg yolk, 2 to 12% by weight of oligosaccharide, 0.9 to 3.5% by weight of gelatin, and processed starch. 0.3 to 1.5% by mass, calcined calcium is blended to be 0.001 to 0.06% by mass, and the blend is heated and coagulated in a steam atmosphere to produce a processed egg food Is the method.
The invention described in claim 11 is a method for producing processed egg food, wherein the processed egg food manufactured by the manufacturing method according to claim 10 is frozen.

  According to the present invention, egg processing is excellent in flavor and texture when heated and coagulated, and can maintain the same flavor and texture as before freezing without causing water separation or hollow portions after long-term frozen storage. You can get food. Especially, it is suitable for the chawanmushi for frozen foods.

The present invention will be described in detail below.
Specific examples of the dried egg white used in the present invention include those having the following physical properties. That is, dry egg white is mixed with water so as to be 12.5% by mass, and the mixture is mixed well with a food mixer for 30 seconds to obtain an egg white liquid. 25 g of the egg white liquid was filled into a cup having a bottom diameter of 32 mm, an opening diameter of 37 mm, and a height of 30 mm, steamed at 80 ° C. for 15 minutes, and then subjected to rough heat to obtain an egg white gel, followed by 6 at −25 to −18 ° C. Freeze for hours. The frozen egg white gel is allowed to stand at about 20 ° C. for 1 hour for natural thawing, the thawed egg white gel is removed from the cup, trimmed so that the bottom is horizontal and the height is 25 mm, To do.
Using a rheometer (manufactured by Yamaden Co., Ltd.), No. 1. When n = 3 with a plunger having a diameter of 31 mm, the relationship between the stress and the strain rate when an external force is applied to the measurement sample is examined. An example of the result of this test when dry egg white (a) to (d) is used is shown in FIG. In FIG. 1, (a) to (c) are measurement data of dried egg white suitable for use in the processed egg food of the present invention, and (d) shows a hollow portion in the processed egg food after thawing and heating. It is measurement data of dry egg white that is likely to occur. The dried egg whites (a) to (d) are specifically as follows.
Dried egg white (a); Dried egg white ELS (trade name, manufactured by Kewpie Co., Ltd.)
Dried egg white (b); Dried egg white K (trade name, manufactured by Kewpie Co., Ltd.)
Dried egg white (c); Dried egg white M (trade name, manufactured by Kewpie Co., Ltd.)
Dried egg white (d); Dried egg white powder (trade name, manufactured by Matsuda Sangyo Co., Ltd.)
Each curve shows that the stress increases with increasing strain rate, and at some point the stress turns away from the increase and decreases sharply, which indicates that the egg white gel breaks. ing. The strain rates at break are (a) 72.5%, (b) 58.3%, (c) 53.9%, and (d) 57.5%, respectively.

The egg processed food of the present invention is a dried egg white (hereinafter referred to as “the egg white gel” which is not broken within the range where the stress is 1.3 × 10 ⁵ N / m ² or less and the strain rate is 75% or less under the above measurement conditions. Abbreviated as dried egg white 1) or a dried egg white having a stress / strain rate of 2.2 × 10 ³ N / m ² or less in a range where the egg white gel is not broken (hereinafter referred to as dried egg white 2). (Abbreviated) is blended as an essential component.
The egg processed food containing dried egg white 1 (hereinafter abbreviated as egg processed food 1) and the egg processed food containing dried egg white 2 (hereinafter abbreviated as egg processed food 2) are both By blending the dried egg white having such characteristic physical properties as described above, water separation and generation of hollow portions are effectively suppressed without impairing the flavor and texture.

  Depending on the type, the egg processed foods 1 and 2 may contain any components other than the dried egg whites 1 and 2 within a range not impeding the effects of the present invention. As such, for example, each compounding component (dried egg white, egg yolk, oligosaccharide, gelatin, modified starch, calcined calcium, other compounding components) blended in the processed egg food 3 described later can be mentioned. It is not limited and may be appropriately selected according to the purpose. Moreover, the ratio of each compounding component of the egg processed foods 1 and 2 is not particularly limited, and may be appropriately adjusted according to the purpose.

  The egg processed foods 1 and 2 can be produced by a conventionally known method for producing egg processed foods except that dried egg whites 1 and 2 are used, for example.

  As another embodiment of the egg processed food of the present invention, an egg processed food containing dried egg white, egg yolk, oligosaccharide, gelatin, modified starch and calcined calcium as essential components (hereinafter abbreviated as egg processed food 3). ). By using a combination of dried egg white and egg yolk instead of whole eggs and having the above-mentioned composition, an egg processed food in which the occurrence of water separation and hollow portions is effectively suppressed without impairing the flavor and texture. can get.

  In the present invention, dry egg white is a product obtained by removing mainly egg yolk and shell from a raw egg and drying it, and may be subjected to processing usually performed in the food field in order to improve storage stability and gel strength. . In the present invention, the water-retaining ability is particularly excellent after frozen storage, and the processed egg food has smoothness and unity (body feeling). This suppresses the occurrence of a part (in the case of steamed rice bowl, so-called “su” is entered, the same applies hereinafter).

  The dried egg white used in the egg processed food 3 is not particularly limited, but is preferably the dried egg white 1 or 2.

  As a commercially available dried egg white that can be used in the processed egg food 3, specifically, for example, the dried egg white ELS, the dried egg white K, the dried egg white M (the trade name, Kuppie Co., Ltd.).

In the egg processed food 3, the ratio of dried egg white is 1 to 4% by mass, and preferably 2 to 3% by mass.
The dried egg white is preferably mixed with water and used as a dried egg white liquid. When such a dried egg white liquid is used, it is preferably used at a concentration of 10 to 20% by mass.

In the present invention, egg yolk imparts egg flavor to processed egg foods, and for example, egg yolk obtained from raw eggs can be used.
In the egg processed food 3, the ratio of egg yolk is 5 to 30% by mass, and preferably 8 to 15% by mass.

  The present invention is similar to the combination of the so-called whole egg in which the shell is removed from the raw egg in that the dry egg white and the egg yolk are combined as described above. The use of eggs not only loses the smoothness and unity of the egg processed food, but also results in water separation and cavities after thawing and heating.

In the present invention, an oligosaccharide refers to a saccharide having about 2 to 10 monosaccharides bound thereto. These oligosaccharides have water retention properties and impart smoothness and subtle sweetness to the processed egg food, and at the same time, suppress the formation of hollow portions in the processed egg food after thawing and heating.
As the oligosaccharide, any fructooligosaccharide, xylo-oligosaccharide, agaro-oligosaccharide, malto-oligosaccharide or the like can be used as long as it has water retention, but from the viewpoint of availability, mellowness of taste, Maltooligosaccharides are particularly preferred.
The maltooligosaccharide is obtained, for example, by treating starch with amylase and / or pullulanase by a conventionally known method. And even a candy etc. can be used by adjusting the amount of the solid content. Specific examples of commercially available products that can be used in the present invention include oligotose (trade name, manufactured by Mitsubishi Chemical Foods Corporation), Tetrap (trade name, Hayashibara Shoji Co., Ltd.), and the like.
In the processed egg food 3, the oligosaccharide ratio is 2 to 12% by mass, and preferably 3 to 6% by mass, but it is preferable to appropriately adjust the water retention depending on the type of oligosaccharide.

In the present invention, the gelatin imparts smoothness and unity to the processed egg food, and at the same time suppresses water separation and void formation in the processed egg food after thawing and heating. However, if the amount is too large, the texture of the processed egg food will not only deteriorate, but the sweetness will become stronger.
Therefore, in the egg processed food 3, the ratio of gelatin is 0.9 to 3.5% by mass, and preferably 1 to 2.5% by mass.
Specific examples of commercially available gelatin that can be used in the present invention include Mixing Former SC (trade name, manufactured by Chiba Flour Milling Co., Ltd.).

In the present invention, the modified starch imparts a smoothness and a sense of unity to the processed egg food, and at the same time suppresses water separation and voids from being generated in the processed egg food after thawing and heating. However, if the amount is too large, the texture of the processed egg food becomes hard, and if it is too small, cracking is likely to occur. Moreover, when raw material starch is used instead of modified starch, water separation tends to occur.
Therefore, in the egg processed food 3, the ratio of the modified starch is 0.3 to 1.5% by mass, and preferably 0.4 to 0.7% by mass.
Any modified starch can be used as long as it is conventionally known, and the type of the modified starch is not particularly limited. Specifically, for example, various starch derivatized, decomposed, and pregelatinized starch Etc. Specific examples of commercially available modified starch that can be used in the present invention include THEMFLO (trade name, manufactured by NSC).

In the present invention, the calcined calcium imparts smoothness and unity to the processed egg food, and at the same time suppresses water separation and voids in the processed egg food after thawing and heating. And it affects the quality of egg processed foods in a very small amount.
Even if the amount of calcined calcium is too large, not only the smoothness and unity of the processed egg food is lost, but also water separation and cavities tend to occur after thawing and heating. On the other hand, even if the blending amount is too small, the same tendency as in the case where it is too large is observed, but smoothness is particularly easily lost.
Therefore, in egg processed food 3, the ratio of calcination calcium is 0.001-0.06 mass%, and it is preferable that it is 0.01-0.05 mass%.

In the egg processed food 3, in addition to the above-described blended components, various additives generally used in the food field may be blended as other blended components as long as the effects of the present invention are not impaired. good.
For example, the flavor of egg processed foods can be improved by blending soup stock as other blending components. Dashi soup and the like are widely used in industrial products such as processed egg foods. Here, the soup stock is not particularly limited, and a conventionally known one may be appropriately selected according to the type of processed egg food.
What is necessary is just to adjust suitably the ratio of these other compounding components so that the ratio of the said compounding component may each be in the said range according to the kind of egg processed food.

Egg processed foods 1-3 can be made into egg processed foods excellent in flavor and texture by heating and solidifying in a steam atmosphere. As such a thing, for example, a steamed rice bowl can be mentioned.
In addition, processed egg foods 1 to 3 are suitable for frozen foods, and processed egg foods obtained by freezing will not lose their flavor and texture even after long-term frozen storage, resulting in water separation and hollow portions. It will be of excellent quality without anything. It is particularly suitable for fumigation of frozen tea.

Egg processed food 3 of the present invention comprises 1 to 4% by weight of dried egg white, 5 to 30% by weight of egg yolk, 2 to 12% by weight of oligosaccharide, 0.9 to 3.5% by weight of gelatin, and processed starch. It can manufacture by mix | blending 0.3-1.5 mass% and calcined calcium so that it may become 0.001-0.06 mass%, and heat-coagulating this compound in water vapor | steam atmosphere. Moreover, it can be set as the egg processed food which is frozen food by freezing the egg processed food manufactured by this manufacturing method by a conventionally well-known method.
In the present invention, the compound can be stored frozen before heat-coagulation and / or after heat-coagulation. Especially when it is stored frozen after heat-coagulation, the egg processed food after thawing and heating is separated from water and hollow parts. Is highly effective in suppressing the occurrence of odor and maintaining the flavor and texture before frozen storage.

  In the manufacturing method of the egg processed food 3 of this invention, the order which mix | blends each said compounding component can be suitably adjusted according to the kind of egg processed food to manufacture. Moreover, you may divide | segment and mix | blend one or more types of compounding components in steps. For example, when producing chawanmushi, processed starch, gelatin, calcined calcium, etc. are mixed in advance with other ingredients such as broth and mixed well, and the mixture is mixed with dried egg white, egg yolk, oligosaccharide, etc. Even when gelatin, calcined calcium, etc. are added again when heated and coagulated, it has excellent flavor and texture, and does not cause water separation or `` su '' after long-term frozen storage. can get.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples.
The following methods were used to produce frozen tea-steamed rice, and after refrigerated storage, thawing and heat treatment were performed to compare the quality of cooked tea-steamed tea.

(Manufacture of frozen tea bowls)
Water and each seasoning were blended at a blending ratio shown in Table 1, and stock broth used in Examples 1 to 3 and Comparative Examples 1 to 7 was prepared. In addition, the pole (brand name, the Japan Tobacco Inc. sale) was used for the bonito soup stock.
Moreover, the dry egg white liquid of Examples 1-3 and Comparative Examples 1-7 was each prepared by mix | blending water and each dry egg white by the mixing | blending ratio shown in Table 2, and mixing with a mixer, and rubbing with a mesh. The dried egg white ELS is shown in FIG. 1 (a), the dried egg white K is (b), and the dried egg white M is (c), both of which correspond to the dried egg whites 1 and 2. On the other hand, dry egg white powder (trade name, manufactured by Matsuda Sangyo Co., Ltd.) is (d) shown in FIG. 1 and does not correspond to any of the dry egg whites 1 and 2.
Subsequently, Table 3 shows the soup stock, mixing former SC (trade name, manufactured by Chiba Flour Milling Co., Ltd.) as a commercially available gelatin, and THEMFLO (trade name, manufactured by NSC) as a processed starch. Blended at a blending ratio and mixed well with a mixer. Then, the mixture is heated to boiling (one), then cooled to 40 to 50 ° C., and then the water evaporated during boiling is added to adjust the weight of the mixture to the weight before boiling. The broth mixture liquids of Examples 1 to 3 and Comparative Examples 1 to 7 were prepared.
Each soup stock solution thus obtained, each dried egg white liquid, egg yolk, oligotose as an oligosaccharide (trade name, manufactured by Mitsubishi Chemical Foods Co., Ltd.), PS-21 as a gelatin (trade name, Nitta Gelatin) Co., Ltd.) and calcined calcium were blended at a blending ratio shown in Table 4 to prepare slurries of Examples 1 to 3 and Comparative Examples 1 to 7, respectively. However, in Comparative Example 5, the same amount of whole egg was used instead of the combination of dried egg white liquid and egg yolk. Moreover, the stock broth mixture was mixed well before blending, and the bottom one was not used.
Subsequently, bamboo shoots, carrots and shiitake mushrooms were placed on the bottom of the cup, 50 g of each of the slurries were placed in the cup, and subjected to a steaming step at 85 ° C. for 17 minutes. Examples 1-3 and Comparative Examples 1 to 7 bowls of tea were steamed.

(Frozen tea steamed)
About each said tea-steamed, after removing the drip of an upper surface out of a cup by making a cup slant, it took quick heat and rapidly frozen to -15 degreeC. Then, it was stored frozen at −25 ° C. for 24 hours.

(Defrosting and heat treatment of steamed rice bowl)
Each of the above-mentioned frozen tea fumigation was thawed and heat-treated in a microwave oven under conditions of 600 W for 1.5 minutes to obtain cooked tea fumigated in Examples 1 to 3 and Comparative Examples 1 to 7.

(Evaluation of cooked chawanmushi)
For each of the above cooked chawanmushi, water separation, evaluation on the presence or absence of “su”, sensory evaluation on texture (smoothness), and texture (feel of unity / body feeling) were performed. The results are shown in Table 6. In addition, the evaluation criteria in each evaluation are as shown below.
Water separation: ○ ・ ・ ・ There is little water separation, Δ… Slight water separation, ×… Drip comes out Texture (smoothness): ○… Smooth, Δ… feels rough Is within the allowable range, x ... feels rough and hard to feel Texture (integral feeling / body feeling): ○ ... has a body feeling, sense of unity, feels a unified texture, △ ... Body feeling, weakness of unity, no cohesion, x ... no cohesion, looseness For each ingredient in each frozen tea fumigation, the amount is converted to mass% display for each compounding ingredient These are shown in Table 5.

  From these results, for Examples 1 to 3 which are processed eggs of the present invention, water separation and “su” do not occur, the texture is good, and any evaluation result can be satisfied. Example 1 was much better in texture than Examples 2 and 3. In contrast, Comparative Example 1 containing no calcined calcium, Comparative Example 2 containing no modified starch, Comparative Example 3 having a low gelatin content, and Comparative Example 5 using the same amount of whole egg instead of the combination of dried egg white and egg yolk In Comparative Example 6 having a high calcined calcium content, “su” occurred and the texture was inferior, and the evaluation results were not satisfactory. Further, Comparative Example 4 containing no oligosaccharide and Comparative Example 7 using dry egg white not corresponding to any of dry egg whites 1 and 2 did not cause water separation, but “su” was produced and the texture was also good. It was not always good, and the evaluation results were not satisfactory.

  The present invention is suitable for processed egg foods for business use or general household use, particularly frozen processed egg foods.

It is a graph which shows an example of the relationship between the stress and distortion rate of the egg white gel obtained from dry egg white.

Claims (11)

An egg processed food characterized by using dried egg white having the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the egg white gel does not break within a range of a stress of 1.3 × 10 ⁵ N / m ² or less and a distortion of 75% or less. An egg processed food characterized by using dried egg white having the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the value of the stress / strain rate of the egg white gel in a range where the egg white gel does not break is 2.2 × 10 ³ N / m ² or less.   Dry egg white, egg yolk, oligosaccharide, gelatin, modified starch, and calcined calcium are blended, and the proportions of the blended ingredients are 1 to 4 mass% for dry egg white, 5 to 30 mass% for egg yolk, and 2 to 12 mass for oligosaccharide. %, Gelatin is 0.9 to 3.5% by mass, modified starch is 0.3 to 1.5% by mass, and calcined calcium is 0.001 to 0.06% by mass. The egg-processed food according to claim 3, wherein the dried egg white has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the egg white gel does not break within a range of a stress of 1.3 × 10 ⁵ N / m ² or less and a distortion of 75% or less. The egg-processed food according to claim 3, wherein the dried egg white has the following physical properties.
Physical properties: After the egg white gel obtained by mixing the dried egg white with water so as to be 12.5% by mass and then heat-treating at 80 ° C. for 15 minutes is frozen at −25 to −18 ° C. for 6 hours or more, When an external force is applied to the egg white gel thawed at 20 ° C. for 1 hour, the value of the stress / strain rate of the egg white gel in a range where the egg white gel does not break is 2.2 × 10 ³ N / m ² or less.   The egg processed food according to any one of claims 3 to 5, wherein the oligosaccharide is obtained by treating starch with amylase and / or pullulanase.   Egg processed food obtained by heating and coagulating the egg processed food according to any one of claims 1 to 6 in a steam atmosphere.   The egg processed food according to any one of claims 1 to 7, which is for frozen food.   The egg processed food obtained by freezing the egg processed food as described in any one of Claims 1-8.   1-4% by weight of dried egg white, 5-30% by weight of egg yolk, 2-12% by weight of oligosaccharide, 0.9-3.5% by weight of gelatin, 0.3-1.5% by weight of modified starch A method for producing an egg processed food comprising blending calcined calcium in an amount of 0.001 to 0.06% by mass, and heating and solidifying the blend in a steam atmosphere.   The manufacturing method of the egg processed food characterized by freezing the egg processed food manufactured by the manufacturing method of Claim 10.

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