JP2021193944A - Lyophilized scrambled egg and production method thereof - Google Patents

Abstract

To provide lyophilized scrambled egg which largely spreads when the same is restored to an original state by liquid, and which can be restored to scrambled egg having an egg color and having a flavor of egg, and soft and smooth texture, and a production method thereof capable of relatively saving labor and time.SOLUTION: A production method of lyophilized scrambled egg of the invention is a production method of lyophilized scrambled egg which is restored to an original state by pouring of liquid and is eaten as scrambled egg soup, and the method comprises: a step S101A for putting egg into heated water for producing scrambled egg cooked liquid including scrambled egg; a step S101B for producing soup seasoning liquid including a salt content, which is separate from the scrambled egg cooked liquid; a step S103 for filling in a container, any one of the scrambled egg cooked liquid, and the soup seasoning liquid, then filling the other thereof on the one thereof; and a step S105 for lyophilizing the scrambled egg cooked liquid and the soup seasoning liquid.SELECTED DRAWING: Figure 1

Description

The present invention relates to freeze-dried egg drop soup and a method for producing the same.

Foods (freeze-dried blocks) in which ingredients such as vegetables and egg drops, and seasonings such as miso liquid and soup liquid are freeze-dried and solidified into blocks are known. By pouring a liquid such as hot water (returning it with a liquid), the seasoning liquid elutes and the ingredients expand to restore the miso soup, egg drop soup, etc. containing the ingredients and eat them.

The above freeze-dried block has conventionally been produced by cooking miso soup containing ingredients, egg drop soup, etc., and then freeze-drying the block. At this time, when the freeze-drying block is returned as a liquid, the eluted seasoning liquid is diluted with the liquid. Therefore, the seasoning liquid before freezing and drying is prepared so that the diluted seasoning liquid has a concentration just suitable for eating. Manufactured relatively concentrated (higher salt concentration). Therefore, in the conventional manufacturing method, when the seasoning liquid (salt) is impregnated into the ingredients, there is a problem that depending on the ingredients, excessive saltiness may be felt when eating, or the flavor (taste) of the ingredients may be deteriorated. rice field. As a means for preventing this, for example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 10-179097), a mixed aqueous solution of a miso liquid containing a predetermined amount of salt and an excipient is added to the ingredients contained in the container. Described is a method for producing freeze-dried miso soup, which is filled and frozen so as to cover the material, and then the frozen layer is filled with a concentrated miso solution containing more salt and freeze-dried.

Japanese Unexamined Patent Publication No. 10-179097

On the other hand, in the case of freeze-dried egg drop soup, when the soup liquid is impregnated into the egg drop soup, in addition to the above-mentioned deterioration of the flavor, the soft and smooth texture of the egg drop soup is also a problem. .. Further, there is a problem that the shape of the egg drop soup is liable to collapse due to collision with other ingredients (ingredients other than the egg drop soup). On the other hand, in the method described in Patent Document 1, after adding eggs dissolved in hot water to produce egg drop soup, the egg drop soup must be collected from hot water and then stored in a container. Therefore, there is a risk that the shape of the egg drop will collapse at that time. That is, the method described in Patent Document 1 is a method applied to miso soup, and cannot solve the problem peculiar to egg drop soup that the shape is liable to collapse. Further, the method described in Patent Document 1 has a problem that it takes time and effort to manufacture by pre-freezing the ingredient layer and the like.

Therefore, the inventor conducted diligent research on freeze-dried egg drop soup, which can be restored when the egg drop soup is reconstituted in a liquid while cooking the egg drop soup into a larger, softer and smooth texture.

The present invention has been made in view of the above circumstances, and is a freeze-dried egg drop soup that spreads greatly when reconstituted in a liquid and can restore an egg-colored egg drop soup having an egg flavor and a soft and smooth texture, and a method for producing the same. The purpose is to provide a relatively hassle-free method.

The present invention solves the above-mentioned problems by means of a solution as described below as an embodiment.

The method for producing freeze-dried egg drop according to the present invention is a method for producing freeze-dried egg drop soup that is restored by pouring a liquid and eaten as egg drop soup. A step of producing an egg drop soup cooking liquid containing eggs, a step of producing a soup seasoning liquid containing salt separately from the egg drop soup cooking liquid, and a liquid of either the egg drop soup cooking liquid or the soup seasoning liquid. The container is then filled with the other liquid on the one liquid, and then the egg drop soup cooking liquid and the soup seasoning liquid are freeze-dried.

According to this, by separately producing the egg drop (egg drop soup cooking liquid) and the seasoning liquid containing salt (soup seasoning liquid), it is possible to prevent the seasoning liquid from impregnating into the egg drop soup. Therefore, it is possible to prevent deterioration of the texture and flavor of the egg drop soup and discoloration of the egg color. If there are ingredients other than egg drop soup, these ingredients can be included in the soup seasoning liquid. Therefore, it is possible to prevent the egg drop soup from colliding with other ingredients and losing the shape of the egg drop soup. As a result, the egg drop soup can be formed larger and this size can be maintained. Furthermore, since the egg drop soup cooking liquid can be filled in the container as it is, it does not take time and effort, and by filling the egg drop soup cooking liquid and the soup seasoning liquid separately, it is possible to prevent them from being excessively mixed and the seasoning liquid. It is possible to prevent impregnation into the egg drop soup and collapse of the shape of the egg drop soup.

Further, the freeze-dried egg drop according to the present invention is a freeze-dried egg drop soup containing the egg drop soup and ingredients other than the egg drop soup, and the freeze-dried portion containing the egg drop soup and the ingredients other than the egg drop soup. It is characterized in that it is separated from the freezing and drying site including it.

According to the present invention, a freeze-dried egg drop that spreads greatly when reconstituted in a liquid and can restore an egg-colored egg drop soup having an egg flavor and a soft and smooth texture can be produced in a relatively hassle-free manner. be able to.

It is a flowchart which shows the example of a series of manufacturing process of freeze-dried egg drop soup which concerns on embodiment of this invention. It is a photograph of the freeze-dried egg drop soup according to this embodiment. It is a photograph which shows the result of Example 1 and Comparative Example 1. It is a photograph which shows the result of Example 2 and Comparative Example 2. It is another photograph which shows the result of Example 2 and Comparative Example 2. It is a photograph which shows the result of Example 3 and Comparative Example 3. 3 is another photograph showing the results of Example 3 and Comparative Example 3.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a flowchart showing an example of a series of manufacturing steps of freeze-dried egg drop soup according to the present embodiment. FIG. 2 is a photograph of a freeze-dried egg drop soup according to this embodiment.

(Manufacturing method of freeze-dried egg drop)
As shown in FIG. 1, the method for producing freeze-dried egg drop according to the present embodiment includes a step (S101A) of adding an egg to heated water to produce an egg drop soup containing the egg drop, and the above-mentioned egg drop soup. A step of producing a soup seasoning liquid containing salt (S101B) separately from the egg cooking liquid, and one of the egg drop soup cooking liquid and the soup seasoning liquid is filled in a container, and then the one liquid is used. Is a method including a step of filling the other liquid (S103), and then a step of freezing and drying the egg drop soup cooking liquid and the soup seasoning liquid (S105). Here, the freeze-dried egg drop is a food that is restored by pouring a liquid such as hot water and eaten as egg drop soup. Hereinafter, each step will be described in detail. In addition, "process S101A" and "process S101B" are collectively referred to as "process S101".

First, a step of producing an egg drop soup cooking liquid containing a shaved egg (S101A) and a step of producing a soup seasoning liquid containing a salt content (S101B) are carried out, respectively. The process after each step (S101A, S101B) is not limited and may be carried out at the same time, but each step (S101A, S101B) is carried out separately.

Conventionally, eggs dissolved in hot water are added and stirred to produce egg drop soup, seasoned with seasonings, and appropriate ingredients are added and stirred to produce egg drop soup, which is then stored in a container and frozen. Freeze-dried egg drops were produced by drying. At this time, since the seasoning liquid before freeze-drying is produced in a relatively thick (high salt concentration), when the seasoning liquid is impregnated into the egg drop soup, the egg drop soup becomes hard and does not easily float on the liquid surface. In some cases, the color of the egg may change, the taste of the seasoning liquid may be transferred, and the like may occur. On the other hand, according to this step (S101), the soup seasoning liquid is contained in the egg drop soup by separately producing the egg drop soup (egg drop soup cooking liquid) and the seasoning liquid containing salt (soup seasoning liquid). Since it can be prevented from being impregnated into, such an adverse effect can be prevented. If there are ingredients other than egg drop soup, these ingredients can be included in the soup seasoning liquid. Therefore, it is possible to prevent the egg drop soup from colliding with other ingredients and losing the shape of the egg drop soup.

Here, in step S101A, the egg drop soup is produced by putting the beaten egg (beaten egg) into heated water (hot water) and stirring it appropriately. That is, the egg drop soup is a liquid containing the produced egg drop (hot water immediately after production or cold water).

The egg drop soup is a relatively small ingredient such as sesame seeds or a relatively soft ingredient such as green onion, and even if it collides with the egg drop soup, the shape of the egg drop is destroyed. If it is a difficult ingredient, it may be included. On the other hand, it should not contain ingredients such as spinach, cabbage, Chinese cabbage, carrot, etc., which have a predetermined size or hardness and collide with the egg drop soup to lose the shape of the egg drop soup.

Further, the egg or the water into which the egg is put may be appropriately mixed with an excipient such as starch or dextrin or a thickener, other coloring agents, a fragrance, an antioxidant or the like. For example, it is preferable to mix a predetermined amount of reduced starch syrup with water (for example, about 2 [mass%] with respect to 100 [mass%] of water). According to this, the egg drop can be made into a soft and smooth texture. In addition, if it is a trace amount of salt, it may be contained in the egg or the water into which the egg is put, but a predetermined amount of salt should not be added to the water in which the egg is put and this should not be used as a seasoning liquid.

When the beaten egg is put into hot water, it is preferable to put it in a strip shape through a slit hole having a predetermined length as compared with the case where the beaten egg is put into the hot water linearly through a small hole having a predetermined shape. According to this, the egg drop soup can be formed into a larger and wider shape. Further, when the beaten egg is put in a band shape, it is more preferable to put it along the wall surface of a container (for example, a kneader) containing hot water as appropriate.

Further, in step S101B, the soup seasoning liquid is appropriately seasoned with seasonings such as salt, soy sauce, and seafood extract to water, and other than eggs such as vegetables such as spinach, cabbage, Chinese cabbage, and carrots, and eggs. If there are solid ingredients, add them, stir and heat as appropriate to manufacture. That is, the soup seasoning liquid is a seasoning liquid that contains a predetermined amount of salt and is eluted by pouring a liquid such as hot water into a freeze-dried product and diluted with the liquid to form the soup liquid of egg drop soup. .. The soup seasoning liquid is a "seasoning liquid", but unlike the "seasoning liquid" in the conventional method, it does not contain egg drop soup.

Next, a step (S103) is carried out in which one of the egg drop soup cooking liquid and the soup seasoning liquid is filled in the container, and then the other liquid is filled on the one liquid. According to this step (S103), the egg drop soup cooking liquid and the soup seasoning liquid can be filled in a container in a state of being separated into two upper and lower layers. Therefore, after filling, the egg drop soup cooking liquid and the soup seasoning liquid gradually become familiar, but do not mix excessively. As a result, it is possible to prevent the soup seasoning liquid from impregnating into the egg drop soup, and it is possible to prevent deterioration of the texture and flavor of the egg drop soup and discoloration of the egg color.

Further, the egg drop soup cooking liquid and the soup seasoning liquid may be filled with a liquid immediately after production, or may be filled with a liquid cooled to a predetermined degree. Further, either the egg drop soup cooking liquid or the soup seasoning liquid may be used as an upper layer (or a lower layer) for filling. In addition, the container may be a block-shaped container, and the specific shape (for example, a rectangular parallelepiped, a cube, a pyramid, etc.) is not limited.

Next, a step (S105) of freeze-drying the egg drop soup cooking liquid and the soup seasoning liquid filled in the container is carried out. According to this step (S105), the soup seasoning liquid can be freeze-dried and solidified without being impregnated into the egg drop soup.

This step (S105) may be carried out within a predetermined time (for example, about 1 hour) after the step S103 is carried out. The egg drop soup is cooked together with the seasoning without heating and stirring, and after being filled with the egg drop soup cooking liquid and the soup seasoning liquid, the temperature is only decreasing. Therefore, even if the egg drop soup cooking liquid and the soup seasoning liquid separated into two layers are naturally mixed to a certain extent, the taste of the seasoning does not transfer to the egg drop soup, and the soup seasoning liquid does not impregnate into the egg drop soup. No. Therefore, it is possible to prevent deterioration of the texture and flavor of the egg drop soup and discoloration of the egg color, and freeze-dry the egg. The freeze-drying conditions may be set arbitrarily.

The freeze-dried egg drop according to the present embodiment can be produced by the above steps (S101 to S105). In the method according to the present embodiment, an egg drop (egg drop cooking liquid) and a seasoning liquid (soup seasoning liquid) are separately produced, and then one liquid is filled with the other liquid and these are freeze-dried. And solidify. Therefore, for example, it is not necessary to pre-freeze the egg drop soup and other ingredients, and the freeze-dried egg drop can be produced with relatively little effort.

(Freeze-dried egg drop)
As shown in FIG. 2, the freeze-dried egg drop soup according to the present embodiment contains ingredients other than the egg drop soup and the egg drop soup, and includes a freeze-dried portion (a portion below the paper surface) containing the egg drop soup and a portion other than the egg drop soup. It is characterized in that it is separated from the freeze-dried part (the part above the paper surface) including the ingredients. However, "separated" here means that each lyophilized part is separated to the extent that it can be visually distinguished, and it is not necessary that the boundary between each lyophilized part is clearly separated. ..

The freeze-dried egg drop soup according to the present embodiment is freeze-dried without breaking the egg drop soup formed larger than the conventional one and without impregnating the seasoning liquid into the egg drop soup. Therefore, it is possible to restore a voluminous egg drop soup that has an egg flavor and a soft and smooth texture when reconstituted with a liquid, and the egg-colored egg drop soup spreads widely on the liquid surface of the soup.

The freeze-dried egg drop according to the present embodiment is an example of a freeze-dried egg drop that can be produced by the above-mentioned production method. Specifically, the step S105 was carried out within a relatively short time after the step S103 was carried out, and the oyster egg cooking liquid and the soup seasoning liquid separated into two layers were freeze-dried before being relatively mixed. It is a solidified product. Therefore, as described above, it is characterized in that the freeze-dried portion containing the egg drop soup and the freeze-dried portion containing ingredients other than the egg drop soup are separated.

According to the above-mentioned production method, the egg drop soup cooking liquid and the soup seasoning liquid may be freeze-dried after being naturally mixed to a certain extent. The freeze-dried egg drop soup produced in this way does not necessarily have a structure in which the freeze-dried portion containing the egg drop soup and the freeze-dried portion containing ingredients other than the egg drop soup are separated from each other. Like the egg, the seasoning liquid is freeze-dried without impregnating the inside of the egg drop soup.

(Example 1)
Cooking water in which tapioca starch 0.4 [g] and dextrin 2.5 [g] were dissolved in water 16.8 [g] was poured into a kneader. While heating the cooking water in the kneader and keeping it at 90 [° C.] or higher, the beaten egg 5.3 [g] is linearly added using a feeding jig to make the egg drop soup A (Example 1). Manufactured. The kneader set the wing rotation speed to 8 ± 1 [rotation / minute]. In addition, the above-mentioned composition shows the value converted per one meal (the amount to be filled in one container).

On the other hand, while heating the water in the kneader and keeping it at 90 [℃] or higher, the beaten egg was linearly added using a feeding jig to produce a beaten egg, and further dissolved in it with water as appropriate. Egg drop soup C1 (Comparative Example 1) was produced by adding seasonings such as salt and soy sauce and ingredients such as spinach, cabbage, and carrot. The kneader set the wing rotation speed to 13 ± 1 [rotation / minute].

FIG. 3A shows a photograph of Example 1 (egg drop soup A), and FIG. 3B shows a photograph of Comparative Example 1 (egg drop soup C1). In Comparative Example 1 (egg drop soup C1) shown in FIG. 3 (b), ingredients other than the egg drop soup are removed with chopsticks so that the state of the egg drop can be easily visually recognized.

The shaved egg of Comparative Example 1 (egg drop soup C1) shown in FIG. 3 (b) is shredded into small pieces, and some of the fragments are suspended on the surface of the soup liquid and most of the rest are submerged in the bottom of the soup liquid. Observed. On the other hand, it was observed that the egg drop of Example 1 (egg drop soup A) shown in FIG. 3 (a) did not lose its shape and spread widely throughout the cooking solution. For this reason, by separately producing the egg drop soup (egg drop soup) and the seasoning liquid containing ingredients other than the egg drop soup (soup seasoning liquid), it is possible to prevent the shape of the egg drop soup from collapsing, and the egg drop soup can be produced. It was shown that it can be suspended so as to spread throughout the liquid.

(Example 2)
Seasoning with seasonings such as salt and soy sauce to water, adding ingredients such as spinach and Chinese cabbage, stirring and heating appropriately, soup liquid B containing ingredients other than egg drop soup (soup seasoning liquid B) ) Was manufactured. The soup seasoning liquid B was seasoned as "chige soup" whose color is easy to see. Next, 24 [g] of the soup seasoning liquid B is filled in a tray container having a width of 50 x a depth of 41 x a height of 20 (bottom: width 46 x depth 37) (unit: [mm]), and then on the soup seasoning liquid B. , Egg drop soup A (Example 1) was filled with 19 [g]. Next, the filled egg drop soup cooking liquid A and soup seasoning liquid B were immediately freeze-dried (freeze-drying condition: -25 [° C.], 12 hours or more) to produce a two-step filled freeze-dried egg drop (Example 2). did.

On the other hand, according to the method according to Comparative Example 1, the beaten egg was added to hot water to produce a beaten egg, and the beaten egg was appropriately stirred and heated together with the seasoning and ingredients, and the soup liquid and the egg were heated and stirred at the same time. Egg drop soup C2, which is a soup containing chige, was produced. Next, the egg drop soup C2 was filled in a tray container having the same dimensions as above in 43 [g]. Next, the filled egg drop soup C2 was immediately freeze-dried under the same conditions as in Example 2 to produce a freeze-dried egg drop (Comparative Example 2).

In addition, 160 [ml] of boiling water was poured into the freeze-dried egg drops of Example 2 and Comparative Example 2 to restore the egg drop soup.

FIG. 4A shows a photograph of the freeze-dried egg drop of Example 2, and FIG. 4B shows a photograph of the freeze-dried egg drop of Comparative Example 2. Further, FIG. 5 (a) shows a photograph of the egg drop soup in which the frozen and dried egg drop of Example 2 shown in FIG. 4 (a) is reconstituted with boiling water, and FIG. 5 (b) shows a comparative example shown in FIG. 4 (b). The photograph of the egg drop soup which rehydrated the frozen and dried egg drop of 2 with boiling water is shown.

In Example 2 shown in FIG. 4A, there are two layers of a freeze-dried portion (a portion above the paper surface) containing the egg drop soup and a freeze-dried portion (a portion below the paper surface) containing ingredients other than the egg drop soup. Separated into. Each part is clearly distinguished by the difference in color, the freeze-dried part including the egg drop soup has a light color of white to egg color as a whole, and the freeze-dried part containing ingredients other than the egg drop soup has a dark color of chige soup. No dark coloring of chige soup (impregnation with soup seasoning liquid B) was observed in the freeze-dried part containing the egg drop soup (that is, in the egg drop soup). For this reason, the egg drop soup (egg drop soup) and the seasoning liquid containing salt (soup seasoning liquid) are separately produced, and one liquid is filled with the other liquid and freeze-dried. It was shown that impregnation into the egg drop soup can be prevented.

Further, in Comparative Example 2 shown in FIG. 5 (b), the egg drop soup was impregnated with the soup liquid and discolored, and the egg drop soup could hardly be visually recognized on the surface of the soup liquid, but it is shown in FIG. 5 (a). In Example 2, it was observed that the egg-colored egg drop soup was widely spread on the surface of the soup. Here, when the egg drop soups of Example 2 and Comparative Example 2 were eaten, the egg drop of Comparative Example 2 was soaked with the soup liquid and had a strong taste, whereas the egg drop of Example 2 was an egg. It had the flavor of, and had a soft and smooth texture. From this, it is shown that by preventing the impregnation of the seasoning liquid into the egg drop soup, it spreads greatly when reconstituted with the liquid, and the egg-colored egg drop soup having the flavor and soft and smooth texture of the egg can be restored. Was done.

(Example 3)
By the method according to Example 1 (egg drop soup A), the beaten egg was put into hot water in a kneader to produce an egg drop soup (egg drop soup). In Comparative Example 3, the beaten egg was linearly charged through a round hole having a diameter of 3.5 [mm] using the same feeding jig as in Example 1, whereas in Example 3, it was 2 [cm]. It was thrown in a strip shape along the wall surface of the kneader through a slit hole of length. All other conditions were the same.

6 and 7 show photographs of the egg drop soup of Example 3 and Comparative Example 3. FIG. 6 shows Example 3 on the right side of the paper and Comparative Example 3 on the left side of the paper. 7 shows Example 3 in FIG. 7 (a) and Comparative Example 3 in FIG. 7 (b).

As shown in FIGS. 6 and 7, the egg drop soup of Example 3 had a shape that was greatly expanded as compared with Comparative Example 3. From this, it was shown that the egg drop soup can be formed into a larger and wider shape by throwing the beaten egg in a band shape.

(Example 4)
By the method according to Example 1 (egg drop soup A), the beaten egg was put into hot water in a kneader to produce an egg drop soup (egg drop soup). However, in both Example 4 and Comparative Example 4, the egg was 150 [g] and the water was 300 [g], and potato starch 6 [g] was dissolved in water (instead of tapioca starch and dextrin). Further, in Example 4, reduced starch syrup (MU-45, manufactured by Uenofood Techno) 6 [g] (2 [mass%] with respect to 100 [mass%] of water) was further dissolved in water. All other conditions were the same.

Ten employees of Asuzac Foods Co., Ltd. ate the egg drop soup of Example 4 and Comparative Example 4, and evaluated the texture of both. Specifically, Example 4 and Comparative Example 4 were compared, and which one had a softer and smoother texture was compared. As a result, all the evaluators evaluated that the egg drop soup of Example 4 had a softer and smoother texture than the egg drop soup of Comparative Example 4. From this, it was shown that the egg drop soup can be made into a soft and smooth texture by mixing the reduced starch syrup with water.

The present invention is not limited to the embodiments described above, and can be variously modified without departing from the present invention. In particular, in the examples, the egg drop soup cooking liquid and the soup seasoning liquid are filled in a tray container and immediately freeze-dried so that the presence or absence of impregnation of the seasoning liquid in the egg drop soup can be easily visually recognized. The freeze-dried part containing ingredients other than egg drop soup was clearly separated into two layers. On the other hand, according to the present invention, the egg drop soup cooking liquid and the soup seasoning liquid are naturally mixed to a certain extent and then freeze-dried, resulting in a freeze-dried portion in which the egg drop soup and ingredients other than the egg drop soup are mixed. Freeze-dried egg drops can also be produced. Also, such freeze-dried egg drop soup is prevented from impregnating the seasoning liquid into the egg drop soup, and when it is reconstituted with the liquid, it spreads widely and has an egg-colored egg drop soup with an egg flavor and a soft and smooth texture. Eggs are recoverable.

Claims (5)

A method for producing freeze-dried egg drop soup that is restored by pouring a liquid and eaten as egg drop soup.
The process of producing an egg drop soup containing egg drops by putting the eggs in heated water,
In addition to the above-mentioned egg drop soup cooking liquid, a process of producing a soup seasoning liquid containing salt and
A step of filling a container with either one of the egg drop soup cooking liquid and the soup seasoning liquid, and then filling the other liquid on the one liquid.
Next, a method for producing a freeze-dried egg drop, which comprises a step of freeze-drying the egg drop soup cooking liquid and the soup seasoning liquid. The method for producing a freeze-dried egg drop according to claim 1, wherein in the step of producing the soup seasoning liquid, ingredients other than the egg drop soup are included in the soup seasoning liquid. The method for producing a freeze-dried egg drop according to claim 1 or 2, wherein in the step of producing the egg drop soup, the egg is poured into the water through a slit hole having a predetermined length. The method for producing freeze-dried egg drop according to any one of claims 1 to 3, wherein in the step of producing the egg drop soup, the reduced starch syrup is mixed with the water. A freeze-dried egg drop soup containing ingredients other than the egg drop soup and the above-mentioned egg drop soup.
A freeze-dried egg drop soup, characterized in that the freeze-dried portion containing the egg drop soup and the freeze-dried portion containing ingredients other than the egg drop soup are separated.

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