JP4531801B2 - Sterilized processed whole egg for cooking and cooked egg product using the same - Google Patents

Description

The present invention relates to a sterilized processed whole egg made low protein by adjusting the protein content and an egg product using the same, and more specifically, excellent cooking ability despite the adjustment of the protein content. Further, the present invention relates to a sterilized processed liquid whole egg from which an egg product having a good taste is obtained, and an egg product using the same.

Patients with kidney disease need to restrict protein intake because the kidneys are burdened when excreting nitrogen compounds, which are protein waste products. Such protein-restricted diets for patients with kidney disease and the like are limited by the amount of protein-containing foods, so it is difficult to make the same menu as a normal diet. Therefore, for some foods such as rice, products with a low protein content are commercially available. Since this protein-adjusted rice is adjusted to have a low protein content, a protein-restricted diet with the same menu as a normal meal can be obtained simply by using it instead of ordinary rice.

By the way, egg dishes such as omelets and rice cakes that use eggs as food ingredients are popular because they are easy to cook and delicious, but eggs have a high protein content, so the above-mentioned protein-restricted diets are small. However, it can only be used, and it cannot be a meal that can fully enjoy egg dishes. Therefore, it is desired that a protein-adjusted solution whole egg with a low protein content, such as the above-described protein-adjusted rice, be commercialized.

However, eggs have an appropriate viscosity derived from the contained protein components and a property of solidifying by heating, and egg dishes are cooked using the viscosity and the properties of solidifying. Therefore, when trying to make a processed product of liquid whole egg with a low protein content, for example, even if the liquid whole egg is simply diluted with fresh water, the liquid egg diluted solution is difficult to coagulate even when heated. Not only the problem, but also the problem that the omelette becomes difficult to be molded due to the decrease in viscosity due to dilution, or the egg liquid is scattered in the seasoning liquid when the chicken in the seasoning liquid is bound with eggs.

Conventionally, as an egg product in which nutritional components are adjusted, for example, JP 2001-157560 A (Patent Document 1) proposes a method for producing an egg product using low cholesterol dry egg yolk. However, such egg products are not suitable for meals for the above-mentioned kidney disease patients because they are not low protein.

JP 2001-157560 A

Accordingly, an object of the present invention is to provide a sterilized processed whole egg that is excellent in cooking and has a good taste, even though the protein content is adjusted to be low protein, and an egg product using the same Is to provide.

The present inventors firstly added fresh water to a liquid whole egg to adjust it to a low protein and diluted it, and then blended curdlan, which is a heat-coagulable polysaccharide, into this liquid egg diluted solution, An attempt was made to compensate for the decrease in coagulation power during cooking due to a decrease in egg protein content.

As a result, curdlan compensated for the decrease in coagulation power during cooking, but curdlan has the property of thickening when heated to about 50 ° C in an aqueous solution. When the liquid egg diluted solution containing orchid was sterilized at about 60 ° C. by a conventional method, the viscosity after sterilization became excessively high and cooking aptitude such as difficulty in forming an omelet occurred. Furthermore, when the amount of curdlan increases, the egg flavor of the resulting egg dish is weakened because the egg flavor is masked. On the other hand, when the blending amount of curdlan was reduced, the heat coagulation force became insufficient. For this reason, even if only curdlan is blended after diluting the whole egg with fresh water, it sufficiently compensates for a decrease in coagulation power during cooking within a range that does not cause an increase in viscosity due to sterilization or a decrease in egg flavor. It was difficult.

Therefore, as a result of further earnest research, the present inventors surprisingly, if at least curdlan and edible fats and oils are blended into the liquid egg dilution, excessive increase in viscosity due to sterilization and significant decrease in egg flavor Can be fully compensated for the decrease in coagulation power during cooking, and as a result, it is possible to obtain a whole protein-adjusted processed liquid egg that is excellent in cooking and has a good taste. Finally, the present invention has been completed.

In other words, the present invention
(1) Viscosity is 10 to 800 mPa · s, liquid total egg is 33 to 73%, curdlan is 0.01 to 1.5%, edible oil and fat is 3 to 10%, and fresh water is 10 to 60% Sterilization processing whole egg for cooking, which is characterized by
(2) said heating cooking sterilization working fluid heated cooking sterilization working fluid whole egg of claim 1, wherein the protein content per whole egg 100g is 4～9G,
(3) heating coagulum cooking for sterilization working fluid whole egg of claim 1 or 2, wherein the breaking stress is more than 50g of
(4) A cooked egg product that is cooked by mixing and cooking the sterilization processing liquid whole egg for cooking according to any one of claims 1 to 3 ;
It is.

ADVANTAGE OF THE INVENTION According to this invention, although the protein content is adjusted and it is set as low protein, it is excellent in cooking suitability and can provide the sterilization processing liquid whole egg from which the egg product of favorable taste is obtained. Therefore, for example, by using the whole egg of the sterilized processed liquid of the present invention in home or hospital meals, it is suitable for providing meals for kidney disease patients whose protein intake is restricted. Egg dishes such as omelets and rice cakes can be easily produced, and these meals can be made rich and varied.

Hereinafter, the sterilization processing liquid whole egg of this invention and an egg product using the same are explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
can do.

The sterilized processed liquid whole egg of the present invention is a liquid egg mixture obtained by adding curdlan, edible fat and oil and fresh water to the whole liquid egg, and the sterilization treatment results in Salmonella sp. The number is less than 1 piece / g.

In the present invention, the liquid whole egg refers to a mixed solution of egg yolk and egg white obtained by dividing a chicken egg by a conventional method and removing the eggshell. The mixing ratio of egg yolk and egg white may be slightly different as long as it is close to the ratio of egg yolk to egg white of chicken egg. Specifically, the mixing ratio of egg yolk and egg white is equivalent to 100 parts of egg yolk in raw conversion. Preferably it is 150-300 parts. Such a liquid whole egg of the present invention includes a liquid whole egg prepared by splitting and melting a chicken egg, a liquid egg yolk and a liquid prepared by splitting a chicken egg and separating egg yolk and egg white and melting them separately. Examples include egg white mixed liquid. These liquid whole eggs include frozen eggs that have been thawed, dried eggs that have been rehydrated to the moisture content of the liquid eggs before drying, and general properties of eggs such as heat coagulation As long as it is provided, for example, a component obtained by removing a part of components such as cholesterol, lysozyme, glucose and the like may be used.

The curdlan used in the present invention is a general term for heat-coagulable polysaccharides mainly composed of β-1,3 glucoside bonds. For example, Alcaligenes faecalis var. Examples include polysaccharides produced by myxogenes fungi. Since the card run is commercially available, a commercially available product may be used.

Moreover, as edible oils and fats used in the present invention, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, sunflower oil, corn oil, sesame oil, vegetable oils such as salad oil refined from these, In addition, animal oils and fats such as fish oil, and oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride and the like. These edible fats and oils are preferably liquid at room temperature (20 ° C.) because they can be easily mixed with liquid whole eggs.

Further, the fresh water is not particularly limited as long as it can be used for food, and examples thereof include tap water and mineral water.

The sterilization is performed by a conventional method using, for example, a sterilization facility such as a batch-type sterilization tank, a plate heat exchanger, a joule heating device, and the sterilization condition is that Salmonella sp. The number may be less than 10 pieces / g. Such sterilization may be performed by a conventional method. For example, when using a sterilization treatment facility such as a batch-type sterilization tank, a plate heat exchanger, or a joule heating device, and heat sterilization by a continuous method, 60 ° C. × 3. When sterilizing by heating for 5 minutes, by heating at 58 ° C for 10 minutes, if Salmonella is negative per 25g of sample and the number of coliforms is less than 10 / g Good. The sterilization treatment in the present invention is not limited to these, and another method may be used as long as it has the same sterilization effect.

The sterilized processed liquid whole egg of the present invention is adjusted to a low protein by the above-mentioned whole liquid egg being diluted with fresh water or the like. What is necessary is just to adjust suitably the grade of dilution so that it may become required protein content. Here, since the protein content per 100 g of the undiluted liquid whole egg is about 12.3 g, for example, when the whole egg is a low protein sterilized processed liquid used for a meal for a kidney disease patient, The protein content per 100 g is preferably 9 g or less, more preferably 8.5 g or less, and still more preferably 8 g or less. On the other hand, if the protein content is too low, the egg flavor tends to be difficult to obtain, so the protein content per 100 g of product is preferably 4 g or more, more preferably 5 g or more, and even more preferably 5.5 g. That's it. The protein content of the product can be measured according to the method described in the third column of Appendix 2 of the nutrition labeling standard (April 24, 2003, Ministry of Health and Welfare Notification No. 176).

In order to obtain the protein content, specifically, when a liquid whole egg having a protein content of 12.3 g is used, the upper limit of the liquid whole egg content relative to the product is preferably 73% or less in raw conversion. Preferably, it may be 69% or less, more preferably 65% or less, and the lower limit of the blending amount is preferably 33% or more, more preferably 41% or more, still more preferably 45% or more with respect to the product in raw conversion. do it.

In order to adjust to a low protein, if the whole liquid egg is simply diluted with fresh water or the like, the coagulation force due to heating is reduced, and the cooking aptitude is deteriorated due to the decrease in viscosity. Then, the sterilization processing liquid whole egg of this invention has mix | blended curdlan and edible fats and oils which are the heat-coagulating polysaccharide as mentioned above.

As shown in the test examples to be described later, if the whole liquid egg is diluted with fresh water to adjust to a low protein, the viscosity is too low and sufficient coagulation force cannot be obtained even when heated. On the other hand, when only the curdlan is blended after diluting the whole liquid egg with fresh water, the heat coagulation power is supplemented to obtain an egg dish with an appropriate texture, but in this case, the viscosity is increased by heating during the sterilization treatment. Becomes too high and cooking aptitude deteriorates. This is because curdlan has a property of solidifying when heated to about 70 ° C. or higher in an aqueous solution, and also has a property of increasing viscosity by heating at a general liquid whole egg sterilization temperature (about 60 ° C.). Moreover, when the blending amount of curdlan increases, the egg flavor of the obtained egg dish becomes weak because the egg flavor is masked. For this reason, even if only curdlan is blended after diluting the whole egg with fresh water, it sufficiently compensates for a decrease in coagulation power during cooking within a range that does not cause an increase in viscosity due to sterilization or a decrease in egg flavor. It is difficult.

On the other hand, in the present invention, after diluting the whole liquid egg with fresh water, at least curdlan and edible fats and oils are blended. In this case, only edible curd is because edible fats and oils affect the gel structure. Compared with the case where it mix | blends, heating coagulation power can fully be supplemented with a small amount of curdlan. In other words, by using curdlan and edible oils and fats in combination, it can sufficiently compensate for the decrease in coagulation power during cooking without causing excessive increase in viscosity due to sterilization and significant decrease in egg flavor, As a result, it is possible to obtain a whole protein-adjusted processing solution egg that is excellent for cooking for the first time and that provides an egg product with a good taste.

The amount of curdlan is preferably 0.01 to 1.5% based on the product from the viewpoint of obtaining appropriate viscosity and heat coagulation power, although it depends on the total amount of liquid egg and the amount of edible oil and fat. More preferably, it is 0.1 to 1.2%. When the blending amount of curdlan is less than the above range, it is difficult to obtain a sufficient coagulation force during cooking. On the other hand, when the amount is more than the above range, the viscosity is excessively increased during the sterilization treatment, and cooking aptitude is liable to deteriorate, and the egg flavor is liable to be impaired.

Moreover, the blending amount of the edible oil and fat depends on the blending amount of liquid whole egg and curdlan, etc., but from the point of increasing the heat coagulation power of the sterilization processing liquid whole egg in combination with curdlan without impairing the taste, 3 to 15%, preferably 5 to 10%. When the amount of edible oil / fat is less than the above range, it is difficult to obtain the effect of increasing the heat coagulation power of the sterilized processed liquid whole egg in combination with curdlan. There is.

In addition, although the compounding quantity of fresh water is determined as a remainder of the total compounding quantity of the liquid whole egg mentioned above, curdlan, and edible oil and fat, and the other raw material mentioned later, specifically, it will be about 10 to 60%. .

As described above, the sterilized processed whole egg of the present invention is cooked with an appropriate viscosity similar to that of an undiluted liquid whole egg, even though the whole liquid egg is diluted with fresh water or the like. Specifically, the viscosity is preferably 10 to 800 mPa · s, more preferably 15 to 500 mPa · s. If it is lower than the above range, it becomes lacking in appropriate viscosity, for example, it becomes difficult to form an omelet, or the egg liquid is likely to be scattered in the seasoning liquid when the chicken in the seasoning liquid is bound with an egg. . On the other hand, even if the viscosity is too higher than the above range, cooking suitability tends to deteriorate.

The viscosity is adjusted to a product temperature of 20 ° C., a BH type viscometer (manufactured by Tokyo Keiki Co., Ltd.), and at a rotational speed of 20 rpm, when the rotational speed is less than 400 mPa · s, rotor No. 1, 400 mPa · s or higher. When rotor No. 2 is used, the value obtained from the reading when the rotor has rotated three times after the start of measurement. In the case where the measured value of the BH viscometer is less than 100 mPa · s, rotor No. 4 is used with a low viscometer (manufactured by Lion Co., Ltd., VT-03), and the rotor is 3 after the start of measurement. It is the value obtained from the reading when rotating.

In addition, as the heat coagulation force of the whole sterilized processed liquid egg of the present invention, specifically, as a measured value of the breaking stress of the heated coagulated product of the sterilized processed liquid whole egg, preferably 50 g or more, more preferably 60 g or more. is there. If it is lower than the above range, it will lack a suitable heat coagulation force, and an egg dish having a good texture cannot be obtained. In addition, since the heat coagulation force may be too high, it may lead to an unnatural texture, so it is preferably 500 g or less, more preferably 300 g or less.

The breaking stress of the heated solidified product is a value measured by the following procedures (a) to (e) below, and the higher the value, the harder it is.

(A) Sterilization processing liquid Whole eggs are filled in a nylon casing having a folding diameter of 60 mm and heated at 80 ° C. for 40 minutes to produce a heated coagulum.

(B) Store the heated coagulum at 5 ° C. for 24 hours.

(C) The heated coagulated product after storage is allowed to stand at room temperature (20 ° C.) for 3 hours to reach a product temperature of 20 ° C.

(D) The heated coagulum is taken out of the casing and cut into a thickness of 3 cm perpendicular to the length direction.

(E) The breaking stress of the cut product of the heated coagulated product is measured with FUDOH RHEO METER NRM-2010J-CW (manufactured by Rheotech Co., Ltd.). The gel strength is a value measured on a table with a spherical Φ8 mm plunger placed on a measurement table so that one of the cut surfaces of the heated coagulated product becomes the bottom surface, and using a spherical Φ8 mm plunger. It is.

In addition, since the liquid whole egg of the sterilization processing liquid whole egg of this invention is made into the diluted state, it may be felt that the flavor of the obtained egg dish is a little rich. Moreover, the yellow color tone of the obtained egg dish may be felt a little thin. Accordingly, the whole egg of the sterilized processed liquid of the present invention includes, for example, salt, animal and plant extracts from the viewpoint of improving flavor and color tone, maintaining quality, etc., in addition to the above-mentioned raw materials, as long as the effects of the present invention are not impaired. Select ingredients such as seasonings, coloring agents such as gardenia pigments, sugars such as sorbitol, sucrose, trehalose, dextrin, reduced dextrin, pH adjusters such as citric acid, citrate, preservatives, etc. It may be used. Moreover, you may mix | blend protein raw materials, such as dairy products, in the range which the protein content of a product does not become excessively high for the purpose of the flavor improvement etc. However, if these ingredients are added too much, the egg flavor may be impaired or the protein content of the product may be affected. Therefore, these ingredients other than liquid whole egg, curdlan and fresh water may be used. Is preferably 5% or less, more preferably 3% or less.

As described above, the sterilized processed liquid whole egg of the present invention has an appropriate viscosity and heat coagulation ability, and the egg flavor is not impaired, despite being adjusted to a low protein. Therefore, various egg products adjusted to low protein can be obtained by using the sterilized processed whole egg of the present invention instead of the whole liquid egg. The egg product is not particularly limited as long as it is an egg product that uses eggs as the main raw material. Specifically, the egg product is an egg product that is cooked and cooked using the heat coagulation performance of the egg. Examples include scrambled eggs, pudding, and salmon. Since the egg product of the present invention using the whole sterilized processed liquid egg of the present invention is adjusted to a low protein, it is suitable for use in meals and the like for kidney disease patients whose protein intake is restricted.

The above-described sterilization processed whole egg of the present invention is a conventional method for producing whole sterilized liquid whole eggs except that the liquid whole egg is mixed with curdlan, edible oil and fat, fresh water and other raw materials as required. It can be manufactured similarly. Specifically, for example, egg yolk and egg white obtained by breaking a chicken egg and removing the eggshell are stirred and mixed with a mixer and then filtered to obtain a liquid whole egg. Next, curdlan, edible fats and oils, fresh water, and other ingredients are added to the resulting liquid whole egg, and the ingredients are mixed with stirring so that the edible fats and oils do not separate into the mixed liquid surface layer, etc. Obtain a liquid. Under the present circumstances, in this invention, in order to implement | achieve easy mixing of a raw material, you may mix and emulsify edible fats and oils with the whole egg of about 0.1-10 mass times beforehand with a mixer, a homogenizer, etc. .

Subsequently, the obtained liquid egg mixture is sterilized. The sterilization may be performed by a conventional method. For example, Salmonella is sampled at a sterilization temperature of about 50 to 65 ° C. using a sterilization treatment facility such as a batch sterilization tank, a plate heat exchanger, or a joule heating device. What is necessary is just to sterilize so that a negative and coliform group number may be less than 10 pieces / g per 25g.

The whole sterilized processed liquid egg of the present invention obtained as described above is frozen as a chilled product that is packed in a pouch or the like and stored at 0 to 15 ° C. or after being packed in a pouch or the like. It can be processed and distributed as a frozen product.

Hereinafter, the sterilization processing liquid whole egg of this invention and the egg product using the same are demonstrated concretely based on an Example, a comparative example, a test example, etc. The present invention is not limited to these.

[Example 1] (Bactericidal processing fluid whole egg having a protein content of 6.2 g)
As raw materials, 50 parts of raw liquid whole egg (cooked chicken eggs, stirred and mixed in a mixing tank and then filtered with a 30 mesh strainer), 8 parts of edible oil (rapeseed oil), 1.3 parts of curdlan and fresh water 40.7 parts were prepared. Next, a liquid egg mixture was prepared by putting the raw materials into a stirring tank and stirring and mixing until the whole became substantially uniform. It was 4 mPa * s when the viscosity of this liquid egg liquid mixture was measured by the method described in the above-mentioned embodiment. Subsequently, the mixture was sterilized by heating with a batch-type sterilizer at 58 ° C. for 10 minutes, and then cooled to a product temperature of 10 ° C. with a cooler to prepare the sterilized liquid whole egg of Example 1. The number of bacteria in the whole egg of the sterilized processed liquid obtained was negative for Salmonella per 25 g sample, and the number of coliforms was less than 10 / g. Moreover, the protein content of the obtained whole boiled processing liquid egg was 6.2g per 100g of products.

[Example 2] (Bactericidal processing fluid whole egg having a protein content of 6.2 g)
In Example 1, the amount of curdlan was 1.0 part, and the sterilized processed solution whole egg of Example 2 was produced in the same manner except that the decrease was corrected by increasing the amount of fresh water. The viscosity of the liquid egg mixture before sterilization was 4 mPa · s. In addition, the total number of bacteria in the whole sterilized processed liquid egg is negative for Salmonella per 25 g sample, the number of coliforms is less than 10 / g, and the protein content is 6.2 g per 100 g of product. there were.

[Example 3] (Bactericidal processing fluid whole egg with a protein content of 7.4 g)
As raw materials, 60 parts of raw liquid whole egg (cooked chicken eggs, mixed and stirred in a mixing tank and then filtered with a 30 mesh strainer), 4 parts of edible oil (rapeseed oil), 0.5 part of curdlan and fresh water 35.5 parts were prepared. The whole sterilized liquid egg of Example 3 was produced in the same manner as in Example 1 except that the raw material was used as a raw material. The viscosity of the liquid egg mixture before sterilization was 4 mPa · s. In addition, the total number of bacteria in the obtained sterilized processed solution egg was negative for Salmonella per 25 g sample, the number of coliforms was less than 10 / g, and the protein content was 7.4 g per 100 g of product. .

[Comparative Example 1]
In Example 1, curdlan and edible fats and oils were not blended, and the sterilized processed solution whole egg of Comparative Example 1 was produced in the same manner except that the decrease was corrected by increasing the blending amount of fresh water. The viscosity of the liquid egg mixture before sterilization was 3 mPa · s.

[Comparative Example 2]
In Example 1, edible fats and oils were not blended, the curdlan blending amount was increased to 1.8 parts, and these reductions were corrected by increasing the blending amount of fresh water in the same manner. A whole processing fluid egg was made. The viscosity of the liquid egg mixture before sterilization was 3 mPa · s.

[Test Example 1]
The viscosities of the whole sterilized processed liquid eggs obtained in Examples 1 to 3 and Comparative Examples 1 and 2 and the breaking stress of the heated coagulated product were measured by the methods described in the above embodiments. Next, using the sterilized processed whole eggs obtained in Examples 1 to 3 and Comparative Examples 1 and 2, an omelet was produced as follows, and evaluation of cooking suitability and evaluation of the taste of the obtained omelet were performed. went. Furthermore, comprehensive evaluation was obtained from these evaluation results according to the following evaluation criteria. The results are shown in Table 1.

<Omelette manufacturing method>
Add 100g of salt and 0.01g of pepper to 100g of sterilized processed liquid whole egg, season it, pour it into a frying pan that has been ground with oil, and bake and mold it with a chopstick in the usual way. An omelet was produced.

<Symbol of cooking aptitude evaluation>
A: It is very easy to mold.
B: Easy to mold.
C: The viscosity is too high to be molded.
D: The viscosity is too low to be molded.

<Symbol of texture evaluation>
A: Appropriate hardness.
B: Slightly soft but no problem.
C: Slightly soft
D: Soft.

<Evaluation of egg flavor>
A: It has a good egg flavor.
B: Slightly weak egg flavor but no problem.
C: Slightly weak egg flavor.
D: Egg flavor is weak.

<Evaluation symbol for comprehensive evaluation>
A: All evaluation symbols for cooking aptitude, texture and egg flavor are A.
○: All evaluation symbols for cooking aptitude, texture and egg flavor are A or B.
Δ: Other than ◎, ○ and ×.
X: C or D is included in any of the evaluation symbols for cooking aptitude, texture and egg flavor.

From Table 1, the comparative product of Comparative Example 1 in which the whole liquid egg was diluted with clean water to adjust to a low protein was too low in viscosity, and sufficient coagulation force was not obtained even when heated. On the other hand, the comparative product of Comparative Example 2 in which only the curdlan was blended so as to obtain a suitable coagulation force after the liquid whole egg was diluted with fresh water is due to the property of curdlan that causes thickening by heating during sterilization treatment. The viscosity became so high that cooking ability was poor, and the egg flavor of the obtained omelet was weak, which was not preferable. On the other hand, the present invention products of Examples 1 to 3 in which the liquid egg was diluted with fresh water and then blended with curdlan and edible fats and oils were smaller in amount than in the case of blending only curdlan (Comparative Example 2). An omelette with an appropriate texture was obtained with curdlan. Therefore, the viscosity of the curdlan that causes thickening by heating during the sterilization treatment is not excessively high due to the property, and the egg flavor of the obtained omelet is good and preferred.

In addition, regarding the viscosity of the whole sterilization processing liquid egg, cooking aptitude was good and the viscosity was preferably 10 to 800 mPa · s, more preferably 15 to 500 mPa · s. Further, regarding the breaking stress of the heat-coagulated product of the sterilized processed liquid whole egg, an omelet having an appropriate texture is obtained when the rupture stress of the heat-coagulated product of the whole sterilized processed solution egg is preferably 50 g or more, more preferably 60 g or more. It was obtained and preferred.

[Test Example 2]
Using the whole boiled sterilized egg obtained in Examples 1 to 3 and Comparative Examples 1 and 2, parent and child rice bowls were produced as follows. That is, put 30g onion, 50g chicken and 100g bonito stock in a pan for chicken and rice bowl and heat them. The suitability and the taste of the egg parts of the resulting oyakodon were compared.

As a result, all of the sterilized processed liquid eggs of Examples 1 to 3 have an appropriate viscosity, so that the sterilized processed liquid whole eggs coagulate in a large soft chunk in the seasoning liquid and have excellent cooking suitability. It was. In addition, all of the obtained coagulated products have a moderate hardness and a good egg flavor, and are very preferable. In contrast, the whole pasteurized processed egg of Comparative Example 1 had a low viscosity, and the whole pasteurized processed egg was scattered in the seasoning liquid, and a large mass of coagulum was not obtained. On the other hand, the whole pasteurized processed egg of Comparative Example 2 was too viscous to sink into the seasoning liquid and coagulate in a dumpling form, so that a large soft mass was not obtained. Furthermore, the coagulated product was not preferred due to its weak egg flavor.

Claims (4)

The viscosity is 10 to 800 mPa · s, 33 to 73% of the whole liquid egg, 0.01 to 1.5% of curdlan, 3 to 10% of edible oil and fat, and 10 to 60% of fresh water are blended. Sterilization processing liquid whole egg for cooking . The heating cooking sterilization working fluid heated cooking sterilization working fluid whole egg of claim 1, wherein the protein content per whole egg 100g is 4～9G. The sterilized processed liquid whole egg for cooking according to claim 1 or 2, wherein the heat-cured product has a breaking stress of 50 g or more. A cooked egg product comprising the whole cooked egg for sterilization and cooking for cooking according to any one of claims 1 to 3 .