JP6346705B1 - Egg processed products - Google Patents

Abstract

The present invention provides a processed egg-like product that has a cooked egg-like shape in which egg yolk is contained in egg white and has an appetizing and colorful appearance. An egg processed product in which an egg yolk part 2 is included in an egg white part 1, and an L value of the egg yolk part 2 measured by a color difference meter and the egg yolk part 2 measured through the egg white part 1 Processed egg product having a difference from the minimum L value of 25 or less. Preferably, the egg white portion 1 has a hardness of 20 kN / m 2, the egg yolk portion 2 is in a liquid state, and is a frozen egg product that is frozen after heating. [Selection] Figure 1

Description

  The present invention relates to a processed egg product.

  Egg is a familiar food with high nutritional value and has been processed by various cooking methods. For example, cooked products such as boiled eggs, hot spring eggs, poached eggs and the like can be easily obtained by cooking the eggs. Furthermore, these cooked products are not only eaten as they are, but can be incorporated into various menus as cooking toppings and ingredients.

These eggs are not a big problem for cooking for small groups of people, but when they are produced in large quantities in the food service industry or the food service industry, they are stable in quality. There were various problems such as storage stability.
To deal with these problems, for example, Patent Document 1 proposes a half-broken egg-like processed egg product that can be used for cooking as it is without the effort of peeling the shell.

JP 2009-034019 A

In the above-mentioned cooked egg products, when the egg yolk contained in the egg white is transparent and exhibits a unique color, it has been particularly preferred as an appetite by adding a color to the table and making the egg yolk taste unique. .
However, an egg processed product having such an appetizing handmade-colored appearance and easy to handle in terms of quality stability, storage stability and the like has not been known.

  In view of the circumstances as described above, an object of the present invention is to provide an egg-processed egg-like product that has a cooked egg-like shape in which egg yolk is included in egg white and has an appetizing and colorful appearance.

  As a result of intensive research to achieve the above object, the present inventors have found that the egg white part contains the yolk part, and the color difference of the yolk part measured through the egg white part is set to a predetermined value. Thus, the egg yolk portion was seen through from the egg white portion, and it was found that a desired color could be imparted, and the present invention was completed.

That is, the present invention
(1) An egg processed product in which the yolk portion is included in the egg white portion,
A processed egg product, wherein the difference between the L value of the yolk part measured by a color difference meter and the minimum L value of the yolk part measured through the egg white part is 25 or less;
(2) The processed egg product according to (1),
The egg white portion has a hardness of 20000 N / m ² or less,
Processed egg products,
(3) The processed egg product according to (1) or (2),
Egg processed product in which the yolk part is liquid,
(4) The processed egg product according to any one of (1) to (3),
The egg processed product is a frozen product,
It is.

  According to the present invention, it is possible to provide a cooked egg-like product that has a cooked egg-like shape in which egg yolk is included in egg white and has an appetizing and colorful appearance.

It is a schematic diagram which shows the longitudinal cross-section of the egg processed product of one embodiment of this invention. It is a schematic diagram which shows an example of the discharge | release process in the manufacturing method of the egg processed goods of one embodiment of this invention.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass”, and “part” means “part by mass”.

<Processed egg products>
The processed egg product of the present invention refers to a product in which the egg yolk part is included in the egg white part and the egg yolk part can be seen through the egg white part to a predetermined degree. Thereby, in this invention, the exquisite color which an egg yolk can see through slightly can be expressed.
Processing in the present invention refers to preparing an egg white processing liquid containing egg white and an egg yolk processing liquid containing egg yolk, and subjecting them to a predetermined process such as heat treatment. That is, the processed egg product of the present invention does not include a cooked product in which only a heat treatment is performed on a shelled egg or a whole egg that has been split.
As will be described later, the processed egg product of the present invention is manufactured using the prepared egg white processing liquid and egg yolk processing liquid, so that the above-mentioned color can be imparted uniformly to each product. Further, the processed egg product can be frozen to be frozen as described later, and can be stored for a long time.
Therefore, according to the present invention, there is provided an egg processed product that has a color appearance that is as good as a handmade cooked product, and has a visual homogeneity, storage stability, ease of cooking, etc. useful for business purposes. Can do.

<Shape of processed egg product>
FIG. 1 is a longitudinal sectional view of an egg processed product of the present invention. Hereinafter, the shape of the processed egg product 10 will be described with reference to FIG. In addition, the shape of the egg processed product 10 of this invention is not limited to the shape of FIG.
The processed egg product 10 of the present invention has an egg white portion 1 and an egg yolk portion 2.
The egg white part 1 forms the outer shape of the processed egg product 10 of the present invention. The outer surface of the egg white portion 1 typically has a curved upper surface protruding upward and a substantially flat bottom surface. The upper surface of the processed egg product 10 is a surface constituted by an upwardly convex curved surface. The upper surface of the egg white portion 1 may have, for example, a substantially hemispherical shape, a substantially semi-elliptical spherical shape, or a shape obtained by flattening these. The shape of the egg white portion 1 is also defined by the degree of coagulation of the egg white portion 1. For example, in the case of a semi-ripe egg white portion 1 to be described later, even when it is formed into a substantially hemispherical shape in the manufacturing process, it becomes a flat shape due to its own weight when placed.
The egg yolk part 2 is included in the egg white part 1, and the upper surface side of the egg yolk part 2 is thinly covered with the egg white part 1. For this reason, the processed egg product 10 of the present invention is different in configuration from the fried egg in which the yolk portion is placed on the upper surface of the flat-white egg white portion. The yolk portion 2 has, for example, a flat spherical shape, but is not limited to this and can take various shapes.
Further, when the processed egg product 10 is observed from the upper surface, the yolk part 2 may be seen through the center part. Thereby, a better appearance can be obtained.
The egg yolk part 2 is good to arrange | position so that it may be unevenly distributed in the upper surface side of the egg white part 1 as a whole, or it is good to arrange | position so that one part may adjoin the said upper surface. Thereby, the egg processed product 10 which has the external appearance through which the yolk part 2 can be seen through the egg white part 1 when it sees from the upper surface side is obtained.

<Mass ratio of egg white to yolk>
The egg white part 1 of the present invention may be more than 2 parts and more than 2.5 parts relative to 1 part of the yolk part 2. Moreover, the egg white part 1 is good in it being 7 parts or less with respect to 1 part egg yolk part 2 from a viewpoint that the flavor of an egg yolk is felt. Here, in a general chicken egg, about 2 parts of egg white are included with respect to 1 part of egg yolk. In other words, the processed egg product 10 of the present invention may have a configuration in which the amount of the egg white portion 1 is larger than that of the chicken egg. Thereby, the egg yolk part 2 can be reliably included with a sufficient amount of the egg white part 1.

<Yellow part>
The yolk part 2 of the present invention includes egg yolk.
The egg yolk used in the present invention is an egg yolk obtained by splitting the egg and separating it from the egg white, liquid egg yolk, dried egg yolk, dried egg yolk rehydrated, frozen thawed, heat sterilized, Those treated with cholesterol, those treated with enzymes, and those treated with a mixture of sodium chloride or saccharides are included. Moreover, the said egg yolk is good to contain these 1 type, or 2 or more types.
Moreover, the egg yolk part 2 may contain another additive in the range which does not impair the effect of this invention. Examples of the additive include thickening polysaccharides such as fresh water, starch and xanthan gum, edible oils and fats such as rapeseed oil and soybean oil, gelling agents such as agar and gelatin, and sugars such as chicken pox.

<Color difference>
In the processed egg product 10 of the present invention, the L value (L ₂ ) of the yolk part 2 and the minimum L value (L ₁ ) of the yolk part 2 measured via the egg white part 1 are measured, and L ₁ and L _The degree to which the yolk part 2 can be seen through is determined by obtaining the difference (L ₁ −L ₂ ) between the _two L values as a color difference.
The L value (L ₂ ) of the yolk portion 2 refers to the L value when the egg white portion 1 of the portion where L ₁ is measured is removed and the yolk portion 2 is directly observed.
The color difference measurement of the present invention is performed using a color difference meter, and in the case of a frozen product, it is performed after thawing. The product temperature at the time of measurement is about 10 ° C.
Here, the L value refers to a value that defines the lightness of the color of a substance, and is represented by a numerical value between 0 and 100. When the L value is 100, white is indicated. As the L value decreases, the color becomes darker and the color becomes darker. When the L value is 0, black is indicated.
Since the minimum L value (L ₁ ) of the yolk part 2 measured through the egg white part 1 is closer to white than the L value (L ₂ ) when the colored egg yolk part 2 is directly viewed, it is a higher value. It becomes. Specifically, the thicker the egg white part 1 covering the upper surface side of the egg yolk part 2 is, the closer to white, the L value (L ₁ ) increases, and the value of L ₁ -L ₂ increases. In addition, the thinner the egg white covering the upper surface side of the egg yolk part 2, the more clearly the colored egg yolk part 2 appears, so the L value (L ₁ ) decreases and the value of L ₁ -L ₂ decreases.

<Range of color difference>
In the processed egg product of the present invention, the difference between the L value (L ₂ ) of the yolk part 2 measured by the color difference meter and the minimum L value (L ₁ ) of the yolk part 2 measured through the egg white part 1 ( L ₁ -L ₂₎ is, is 25 or less, and 13 or more 22 or less or more 14 or more 18 or less. Further, when the egg white part 1 does not include the egg yolk part 2, the L value (L ₂ ) of the egg yolk part 2 cannot be defined, so the color difference here is a value greater than zero.
When the color difference in the processed egg product 10 of the present invention is 25 or less, the yolk portion 2 can be seen through exquisitely. As a result, the egg yolk has a mellow flavor that is unique to egg yolk and a savory flavor, and a deliciously processed egg product having a colorful appearance is obtained. Further, by defining the range of the L value, it is possible to suppress the appearance variation of each processed egg product.

<Egg white part>
The egg white part 1 of the present invention contains the egg yolk part 2 and has the same color tone (white color), texture, and flavor as the cooked egg white.
The egg white portion 1 of the present invention preferably contains egg white from the viewpoint of imparting the same color tone, texture, flavor and the like as the cooked egg white. The egg white of the present invention refers to a heat-treated raw egg white described below.
The amount of egg white in the egg white portion is not particularly limited, and is preferably, for example, 10% to 100% in terms of raw material, more preferably 20% to 85%, and more preferably 20% to 50%.
Moreover, the egg white part 1 can contain saccharides, such as a thickener, a gelatinizer, edible fats and oils, and a syrup, other additives, etc. in the range which does not impair the effect of this invention.

<Hardness of egg white>
The hardness of the egg white portion 1 of the present invention was measured when a plunger was installed in the vertical direction (thickness direction) of the egg white portion 1 and a load of 2 kgf was applied to the processed egg product 10 at a compression speed of 10 mm / sec. The maximum stress value. The plunger may be set so that the strain is 95% (clearance 5%) with respect to the thickness of the processed egg product 10.
The hardness of the egg white portion 1 of the present invention is preferably 20000 N / m ² or less, and more preferably 13000 N / m ² or less. Thereby, the egg white part 1 can be formed softly, and the processed egg product 10 which is easy to get involved in cooking like the egg white of a semi-ripe rice cake is obtained.
Further, by making the hardness of the egg white part 1 to be, for example, 3000 N / m ² or more, the shape of the egg white part 1 can be maintained, and the egg processing has a cooked egg-like appearance in which egg yolk is included in the egg white. Product 10 is obtained.

<Liquid yolk part>
The egg yolk part 2 of the present invention may be liquid. The liquid state of the present invention means that the yolk portion 2 is not substantially solidified and has fluidity. That is, in the present invention, even if part of the egg yolk part 2 is solidified, if there is a part having fluidity, it is referred to as “liquid egg yolk part”. By forming the egg yolk part 2 in a liquid state, an egg processed product 10 that is easy to become familiar with the egg white part 1 and easily entangled with the dish is obtained.

<Yellow part including egg white>
The yolk part 2 of the present invention may contain egg white. In this case, the yolk portion 2 includes, for example, a whole raw egg prepared by splitting and melting a raw egg, a mixture of a raw egg yolk and a raw egg white at an arbitrary ratio, and the like. Moreover, you may include what performed these 1 type (s) or 2 or more types of processes, such as a dry process, an enzyme process, a desugaring process, a cholesterol process, and mixed processes, such as salt or saccharides.
The amount of egg white in the egg yolk part 2 is preferably 2% by mass or more and 20% by mass or less, and more preferably 2% by mass or more and 10% by mass or less in raw conversion. By setting it as the said range, whole egg can be used for the yolk part 2, and it becomes advantageous in manufacture so that it may mention later, and even if it contains the egg white which is easy to solidify, the liquid yolk part 2 will become easy to be obtained.

<Examples of processed egg products>
The use of the processed egg product 10 of the present invention is not particularly limited, but can be used as toppings or ingredients for various foods depending on the coagulation state of the egg white portion 1 and the egg yolk portion 2.
For example, when the egg white part 1 is semi-ripe and the egg yolk part 2 is liquid, it can be used mainly as a topping for dishes such as salad, pasta, beef bowl, hamburger and the like. As a result, when the processed egg product 10 is loosened, the semi-ripe soft egg white portion 1 gradually spreads over the dish, and the fluid egg yolk portion 2 flows out. Therefore, both the egg white part 1 and the egg yolk part 2 are easily entangled with the dish, and the processed egg product 10 suitable as a topping can be provided.
On the other hand, when the egg white part 1 is solidified, it can be used as ingredients such as ramen and sandwiches, for example. In this case, since the processed egg product 10 has a colorful appearance that looks like an egg, processing such as splitting the yolk portion 2 in half to make it visible is unnecessary, and it is used as an ingredient without taking time and effort. Can do.

<Manufacturing method of processed egg products>
The method for producing an egg processed product according to the present invention comprises a step of preparing an egg white processing solution and an egg yolk processing solution, and after releasing the egg white processing solution, the egg yolk processing solution is released and the egg yolk processing solution contains the egg yolk processing solution. And a step of heating the released egg yolk processing liquid and the egg white processing liquid.
This will be specifically described below.

<Preparation process>
First, an egg white processing liquid and an egg yolk processing liquid are prepared.
Each processing liquid is prepared while mixing a predetermined amount of raw materials uniformly according to a conventional method. The mixing of the materials of each processing liquid is performed, for example, by stirring with a mixer or a magnetic stirrer.
The material and the composition of the egg white processing liquid and the egg yolk processing liquid may be appropriately prepared so that the egg white processing liquid can include the egg yolk processing liquid in the release step, as will be described later.

<Egg white processing liquid>
The egg white processing liquid of the present invention contains raw material egg white.
The raw material egg white of the present invention refers to liquid egg white, dried egg white obtained by drying the egg white, and the like. The liquid egg white of the present invention is a raw liquid egg white obtained by splitting an egg such as a chicken egg and separating the yolk, and subjected to freeze-thaw treatment, heat sterilization treatment, desugaring treatment, delysozyme treatment, concentration treatment, etc. What you did. The raw material egg white of this invention can also contain these 2 or more types, and it is good to contain liquid egg white and dry egg white as an example. Thereby, the food texture of an egg processed product can be improved.
The egg white processing liquid of the present invention preferably contains a thickener from the viewpoint of adjusting the viscosity. Although it does not specifically limit as said thickener, Manganites, such as starch containing processed starch and unprocessed starch, glucomannan, gums, such as a xanthan gum, etc. are mentioned.
Furthermore, the egg white processing liquid of the present invention contains gelling agents such as gelatin and agar, edible fats and oils such as rapeseed oil and soybean oil, sugars such as chicken pox, emulsifiers, and other additives from the viewpoint of moldability and quality maintenance. Can be included.

<Amount of egg white in egg white processing liquid>
The egg white amount of the egg white processing liquid of the present invention refers to the raw equivalent of the raw material egg white in the egg white processing liquid. The egg white amount of the egg white processing liquid is, for example, preferably from 10% to 100%, preferably from 20% to 85%, and more preferably from 20% to 50%. By setting the amount of egg white in the egg white processing liquid to 10% or more and 100% or less, it is easy to obtain a processed egg product in which the yolk part is included and the yolk part can be seen through so that the color difference is 25 or less. Moreover, by making the amount of egg white 20% or more and 85%, an egg processed product in which the yolk portion is more exquisitely transparent can be obtained. Furthermore, by setting it to 20% or more and 50%, an egg white part can be formed softly and the processed egg product which is easy to get entangled with food is obtained.

<Viscosity of egg white processing liquid>
The viscosity of the egg white processing liquid is, for example, 3000 to 17000 mPa · s, and further preferably 4000 to 10000 mPa · s. By setting the viscosity of the egg white processing liquid to 3000 to 17000 mPa · s, it is easy to obtain an egg processed product in which the yolk portion can be seen through so that the color difference is 25 or less. By setting it to 4000 to 10000 mPa · s, it is easy to obtain an egg processed product in which the yolk portion is more exquisitely transparent.
The viscosity of the egg white processing liquid can be measured, for example, with a BH viscometer under the conditions of a product temperature of 30 ± 2 ° C. and a rotation speed of 10 rpm.

<Specific gravity of egg white processing liquid>
The specific gravity of the egg white processing liquid is preferably greater than 1.0 and 1.1 or less, for example. By setting the specific gravity of the egg white processing liquid in such a range, the egg white processing liquid can be easily molded into a shape including the egg yolk processing liquid in the release step.
The specific gravity of the egg white processing liquid can be measured, for example, as follows. First, an egg white processing liquid is filled into a container having a known weight and volume. At this time, the egg white processing liquid is filled so as not to be spilled from the container due to surface tension, and the portion overflowing from the container is scraped off. Subsequently, the weight of the container filled with the egg white processing liquid is measured, and the weight of the egg white processing liquid is obtained by subtracting the weight of the container from the weight. Furthermore, the specific gravity can be determined by dividing the weight of the egg white processing liquid by the weight of water (capacity of the container). The temperature of the egg white processing liquid at the time of measuring the specific gravity can be 20 to 40 ° C, for example, 30 ° C.

<Egg yolk processing fluid>
The egg yolk processing liquid of this invention contains raw material egg yolk.
The raw material egg yolk of the present invention refers to a raw material liquid containing liquid egg yolk, and examples thereof include liquid egg yolk and liquid whole egg. The liquid egg yolk of the present invention is a raw liquid egg yolk obtained by splitting an egg such as a chicken egg and separating the egg white, followed by freezing and thawing treatment, heat sterilization treatment, desugaring treatment, delysozyme treatment, concentration treatment, etc. This is what you gave. The liquid whole egg of the present invention is a raw whole liquid egg obtained by splitting and stirring an egg such as a chicken egg, the one subjected to the above treatment, and mixing the liquid egg yolk and the liquid egg white at a predetermined ratio. And the like.
The egg yolk processing liquid of this invention is good to contain the said thickener like an egg white processing liquid. Furthermore, the egg yolk processing liquid of the present invention can contain edible fats and oils, sugars such as chicken pox, and other additives from the viewpoint of imparting the same color tone and flavor as the raw liquid egg yolk.

<Amount of egg yolk in egg yolk processing liquid / amount of egg white>
The egg yolk amount of the egg yolk processing liquid of the present invention refers to the raw equivalent of the raw material egg yolk in the egg yolk processing liquid. The egg yolk amount of the egg yolk processing liquid of the present invention is not particularly limited, but for example, it may be 1% or more in terms of raw material, and more preferably 2% or more. By making the amount of raw material egg yolk 1% or more, it is easier to obtain a processed egg product that feels the flavor of egg yolk.
Moreover, the egg yolk processing liquid of this invention may contain the egg white by adding a liquid whole egg, a liquid egg white, etc. as mentioned above. As described above, the egg white amount in the egg yolk processing liquid is preferably 2% by mass or more and 20% by mass or less, and more preferably 2% by mass or more and 10% by mass or less in terms of raw material. By setting it as the said range, even if it contains the egg white which is easy to solidify, it will become easy to obtain a liquid egg yolk part.

<Viscosity of egg yolk processing liquid>
The viscosity of the egg yolk processing liquid can be adjusted according to the viscosity of the egg white processing liquid and the like, for example, 2000 to 12000 mPa · s, and further preferably 4000 to 12000 mPa · s.
By setting the viscosity to 2000 to 12000 mPa · s, the egg yolk processed liquid can be easily contained in the egg white processed liquid in the release step described later, and the egg yolk portion can be seen through so that the color difference is 25 or less. Easy to obtain. Furthermore, by setting the viscosity to 4000 to 12000 mPa · s, it becomes easy to obtain an egg processed product in which the yolk portion is more exquisitely transparent. The viscosity of the egg yolk processing liquid can be adjusted by the blending amount of the raw material egg yolk, the type and amount of the thickener, and the like, similar to the egg white processing liquid.
The viscosity of the egg yolk processing liquid can be measured with a BH viscometer, for example, under the conditions of a product temperature of 30 ± 2 ° C. and a rotation speed of 10 rpm, similarly to the egg white processing liquid.

<Specific gravity of egg yolk processing liquid>
The specific gravity of the egg yolk processing liquid is not particularly limited, but is preferably greater than 1.0 and 1.1 or less, for example. Moreover, it becomes easy to shape | mold into the shape which includes an egg yolk processing liquid in a discharge | release process because an egg yolk processing liquid makes specific gravity heavier than an egg white processing liquid.
The specific gravity of the egg yolk processing liquid can be measured in the same manner as the egg white processing liquid.

<Discharge process>
Next, after releasing the prepared egg white processing liquid, the prepared egg yolk processing liquid is released, and the egg white processing liquid is encapsulated in the egg white processing liquid. The egg white processing liquid and the egg yolk processing liquid are discharged into a predetermined container such as a concave filling member described later.
The release amount of the egg white processing liquid and the egg yolk processing liquid can be about 20 g, for example.
The timing at which the egg white processing liquid and the egg yolk processing liquid are released may be appropriately adjusted according to the viscosity of the egg white processing liquid and the egg yolk processing liquid as long as the egg white processing liquid can be included in the egg white processing liquid. For example, immediately after the release of the egg white processing liquid is started, the release of the egg yolk processing liquid may be started, and the egg white processing liquid and the egg yolk processing liquid may be released in parallel. Moreover, you may discharge | release egg yolk processing liquid after discharge | releasing the whole quantity of egg white processing liquid. Furthermore, after releasing a predetermined amount of egg white processing liquid first, the whole amount of egg yolk processing liquid may be released, and finally the remaining egg white processing liquid may be released to include the egg yolk processing liquid.
By appropriately changing the discharge timing together with the viscosities of both solutions, the egg yolk processing liquid can be distributed so as to be unevenly distributed on the surface layer side of the egg white processing liquid.
Moreover, the nozzle diameter, the flow rate, etc. which discharge | release both liquids may be suitably adjusted so that an egg yolk processing liquid may be included in an egg white processing liquid.

<Ratio of release amount of egg white processing liquid and egg yolk processing liquid>
The ratio of the release amount of the egg white processing liquid and the egg yolk processing liquid is preferably larger than 2 parts of the egg white processing liquid with respect to 1 part of the egg yolk processing liquid, and more than 2.5 parts of the egg white processing liquid with respect to 1 part of the egg yolk processing liquid. Good. Thereby, a sufficient amount of egg white processing liquid is released, and the egg white processing liquid is easily included in the egg yolk processing liquid.

<Discharge using a double tube nozzle>
In the release step of the present invention, the egg white processing liquid and the egg yolk processing liquid may be discharged using a double tube nozzle.
FIG. 2 is a schematic diagram showing an example of a release process in the method for manufacturing a processed egg product according to one embodiment of the present invention. This will be specifically described below.
The double tube nozzle 20 has an outer nozzle 21 and an inner nozzle 22.
As shown in FIG. 2, the egg white processing liquid A is discharged from the outer nozzle 21 (second discharge port), and the egg yolk processing liquid B is discharged from the inner nozzle 22 (first discharge port) into the egg white processing liquid A. Then, the egg yolk processing liquid A may contain the egg yolk processing liquid B.
In the discharge step of the method for manufacturing an egg processed product of the present invention, the nozzle for discharging the egg white processing liquid A and the egg yolk processing liquid B is not limited to the double tube nozzle 20 of FIG. The structure by which the some outer side nozzle 21 is arrange | positioned may be sufficient.
By using a double tube nozzle, the egg yolk processing liquid B can be discharged to the central portion, and the egg white processing liquid A can be discharged to the peripheral edge thereof, so that the egg white processing liquid A can be easily contained. Can do.

<Recessed filling member>
The egg white processing liquid and egg yolk processing liquid of the present invention may be discharged into a concave filling member having a hemispherical concave portion.
The concave filling member used in the present invention refers to a container having a hemispherical concave portion that can contain an amount of egg white processing liquid and egg yolk processing liquid corresponding to one egg processed product. As an example, the concave filling member may be a cup with a hemispherical bottom (hemispherical cup). The capacity and shape of the concave filling member can be appropriately set according to the size and shape of the processed egg product. The material of the concave filling member can be selected in view of heat resistance, thermal conductivity, etc. For example, a resin can be used.
The concave filling member is typically heated while being filled with the processing liquid. Thereby, an egg white processing liquid is shape | molded by the hemisphere according to the shape of a concave filling member, and an egg processed product can be shape | molded in a desired round shape.

<Heating process>
Subsequently, the released egg white processing liquid and egg yolk processing liquid are heated. Thereby, the egg white processing liquid is solidified by heating, and the state in which the egg white part includes the egg yolk part is maintained. As a result, a colorful processed egg product 10 in which the yolk portion 2 can be seen through the egg white portion 1 is obtained.
The heating method is not particularly limited, and heating by steam, heating in hot water, heating by a hot water shower, or the like can be appropriately selected.
Further, as described above, the egg white processing liquid and the egg yolk processing liquid may be heated together with the container (for example, the concave filling member). Thereby, an egg processed product is shape | molded in the shape according to the shape of the container. Specifically, an egg processed product having an upper surface portion having a shape corresponding to the shape of the bottom surface of the container and a substantially flat bottom surface corresponding to the surface of the egg white processing liquid is obtained.

<Heating with steam>
In the heating step, it is preferable that the egg white processing liquid and the egg yolk processing liquid released into a container such as a concave filling member are heated by steam. For example, the egg white processing liquid and the egg yolk processing liquid may be exposed to steam at 75 to 95 ° C. for about 10 to 60 minutes. By using steam, the egg white processing liquid and the egg yolk processing liquid can be gradually heated. The coagulation of the egg white processing liquid and the egg yolk processing liquid proceeds slowly, so that heating unevenness is suppressed and an egg processed product with uniform hardness is easily obtained as a whole.
The method of exposing the steam is not particularly limited, and examples thereof include a method of passing the steam from the bottom through the top through the pores in the chamber in which the container is disposed, or further exposing the steam by blowing the steam from the upper side of the container.

<Packaging process>
The method for producing a processed egg product of the present invention may include a packaging step.
The packaging process may be performed before the heating process or after the heating process.
As a packaging form, for example, the entire concave filling member may be packaged. Thereby, it is possible to save the trouble of taking out processed egg products one by one from the concave filling member at the time of packaging, and to prevent the loss of shape during storage and distribution. Alternatively, the processed egg product may be taken out from a container such as a concave filling member and sealed in a packaging bag one or more at a time.
The material of the packaging bag is not particularly limited, and examples thereof include nylon, polypropylene, polyethylene terephthalate, vinyl chloride, and a nylon-polyethylene composite sheet.
Thereby, an egg processed product can be used as a package, and storage and distribution become easy. Also, the processed egg product of the present invention, unlike cooked eggs with shell eggs such as boiled eggs or hot spring eggs, can save the trouble of removing the shells during use, and can be easily provided just by taking it out of the packaging bag. Can do. Furthermore, when removing the shell, there is no fear that the shape will collapse or the shell will be mixed in, so it is excellent in convenience.

<Freezing process>
The egg processed product manufacturing method of the present invention may include a step of freezing the obtained egg processed product. Thereby, the egg processed product of this invention can be made into a frozen product.
The freezing step is performed after the heating step. The freezing step may be performed before or after the packaging step.
The freezing method is not particularly limited, and a known method can be adopted. For example, the processed egg product 10 sealed in the packaging process can be frozen at −40 to −10 ° C.
Since the processed egg product of the present invention is produced using the prepared egg white processing liquid and egg yolk processing liquid, it can impart desired freezing resistance with a thickener or the like. That is, water separation at the time of thawing can be prevented, and deterioration of taste and appearance after thawing can be prevented. Therefore, even if the processed egg product is a frozen product, it can sufficiently exhibit the following effects. Further, by making the processed egg product into a frozen product, it can be stored for a long period of time and is particularly preferable for business use.

<Operational effect of the present invention>
The processed egg product of the present invention has an egg yolk portion encapsulated in the egg white portion, and has a structure in which the egg yolk portion can be seen through the egg white portion. For this reason, when the processed egg product of the present invention is used as a topping or an ingredient, for example, the egg white portion having a round shape unique to the egg is added with the color of the yolk portion to produce a rich color. be able to. Furthermore, from the appearance, it recalls a mellow or pleasing feeling of the yolk, which also has an appetizing effect.
Furthermore, the processed egg product of the present invention can form an egg white portion in a semi-ripe state and an egg yolk portion in a liquid state. Hot-cooked eggs and poached eggs are examples of cooked products of soft-boiled eggs, but the processed egg products of the present invention are also different from these.
Generally, hot spring eggs are those in which egg yolk is solidified and egg white is semi-ripe. For this reason, when used as a topping, the egg white spreads softly, but the yolk is solidified and is not easily entangled with the dish.
Since the poached egg is cooked by heating the whole divided egg in hot water, the egg white on the surface side is easily heated and easily solidified. For this reason, especially egg white is hard to be entangled with a dish, and it cannot be said that it is necessarily suitable as a topping.
On the other hand, in the processed egg product of the present invention, the egg white part can be semi-ripe and the egg yolk part can be liquid, so that when the egg white part is loosened, the egg white part softly spreads out and the egg yolk part flows gently. Thereby, both an egg white part and an egg yolk part are easy to get involved with a dish. Therefore, compared with hot spring eggs and poached eggs, processed egg products that are more suitable as toppings can be provided.
Furthermore, an egg contains multiple types of egg white proteins and egg yolk proteins having different coagulation temperatures. For this reason, it is difficult to adjust the heating conditions of the cooked egg product, and the degree of coagulation tends to differ for each cooked product. Also in this respect, the processed egg product of the present invention is manufactured using a processing liquid in which the amount of egg white and egg yolk is adjusted, so that the speed and state of solidification can be controlled more easily than a homemade cooked product. Therefore, an egg processed product having a desired quality can be stably produced without setting fine heating conditions.
In addition to this, the egg processed product of the present invention can be produced in various grades by changing the composition, viscosity, specific gravity and the like of the egg white processing solution and egg yolk processing solution as will be described later. In other words, the egg processed product having the above-mentioned preferable appearance can be manufactured without being greatly restricted by the composition and physical properties of the egg white processing liquid and the egg yolk processing liquid.
Moreover, the egg processed product of this invention can be provided as a frozen product, and can improve distribution | circulation property and a preservability. Furthermore, by adjusting the composition of the processing liquid, it is possible to increase the resistance to freezing and prevent deterioration of taste and appearance.
Therefore, according to the present invention, it is possible to produce a processed egg product that has an appetizing and colorful appearance and is stable. Thereby, even in the restaurant industry, the prepared food industry, and the like that are required to be provided in large quantities and quickly, it is possible to provide cooked egg-like toppings and ingredients with a colorful handmade style.

  Hereinafter, the present invention will be further described based on examples and the like. The present invention is not limited to these.

[Preparation process]
(Preparation of egg white processing fluid sample)
First, samples of egg white processing fluid (egg white samples) 1 to 8 were prepared with the formulation shown in Table 1. In addition, liquid egg white has shown the quantity by raw conversion. As shown in Table 1, the amount of egg white in each produced egg white sample (converted to raw egg white) was 14% (sample 7) or more and 80.5% (sample 4) or less.

(Measurement of viscosity and specific gravity of egg white processing fluid)
The viscosity of each egg white sample was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.) at a product temperature of 30 ° C., a rotational speed of 10 rpm, and a rotor No. The measurement was performed under the condition of 4. As shown in Table 1, the viscosity of each egg white sample was 530 mPa · s in Sample 8, which was the lowest value. In samples 1 to 7, it was 4140 mPa · s (sample 7) or more and 13400 mPa · s (sample 2) or less.
Moreover, the specific gravity of the egg white sample was measured by the following method. First, each egg white sample was filled in a plastic cup (capacity: 230 ml). At this time, each egg white sample was filled so as not to be spilled from the cup by the surface tension, and the overflowed portion from the cup was scraped off. Subsequently, each egg white sample filled in the cup was weighed, and the specific gravity was determined by dividing the weight by the weight of water (230 g). The temperature of each egg white sample at the time of measuring the specific gravity was 30 ° C. The specific gravity of each egg white sample was 1.038 (sample 5) or more and 1.064 (samples 3 and 6) or less.

(Preparation of egg yolk processing fluid sample)
Subsequently, samples of egg yolk processing fluid (egg yolk samples) 1 to 6 were prepared with the formulation shown in Table 2. After mixing each raw material, the egg yolk sample was heated at about 70 ° C. in order to gelatinize the starch. As shown in Table 2, the amount of egg yolk in each produced egg yolk sample was 2.0% (samples 1, 2, 3, 5) or more and 8.0% (sample 6) or less in terms of raw material. The egg white amount in each egg yolk sample was 4.0% (samples 1, 2, 3, 5) or more and 16.0% (sample 6) or less in raw conversion.
The egg yolk samples 1 to 5 had a yellow semi-ripe or liquid color tone even when heated, but the egg yolk sample 6 having an egg yolk amount of 8.0% became whitish when heated and was different from the above color tone. .

(Measurement of viscosity and specific gravity of egg yolk processing fluid)
The viscosity of each egg yolk sample was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.) at a product temperature of 30 ° C., a rotation speed of 10 rpm, and a rotor No. The measurement was performed under the conditions of 3 or 4. In addition, the rotor No. used in each sample. Are shown in Table 2. As shown in Table 2, the viscosity of each egg yolk sample was 2210 mPa · s (sample 4) or more and 9800 mPa · s (sample 6) or less.
Further, the specific gravity of the egg yolk sample was measured in the same manner as the egg white sample. The specific gravity of each egg yolk sample was 1.030 (sample 4) or more and 1.100 (sample 2) or less.

[Example 1]
Using the egg white sample 1 as the egg white processing liquid and the egg yolk sample 1 as the egg yolk processing liquid, the processed egg product of Example 1 was produced.
First, the egg white processing liquid and the egg yolk processing liquid were set in a hopper of a filling machine equipped with a double tube nozzle. At that time, the egg yolk processing liquid was accommodated in the hopper of the filling machine connected to the inner nozzle of the double tubular nozzle. Then, a hemispherical cup was set so as to face the double tubular nozzle. And discharge | release of the egg white processing liquid was started toward the hemispherical cup from the outer nozzle of the double tubular nozzle, and discharge | release of the egg yolk processing liquid was started from the inner nozzle immediately after that. Thereafter, the egg yolk processing liquid was released while releasing the egg white processing liquid. Even after the release of the egg yolk processing liquid was stopped, the release of the egg white processing liquid was continued, and when the predetermined amount was filled, the release of the egg white processing liquid was stopped. With respect to one cup, 15 g of egg white processing liquid and 5 g of egg yolk processing liquid were released, and a total of 20 g of processing liquid was filled.
Subsequently, the egg yolk processing liquid and the egg white processing liquid filled in the hemispherical cup were heated with steam at 90 ° C. for 25 minutes. The surface of the egg white processing liquid in the hemispherical cup was gelled by coagulation and denaturation, and the egg white processing liquid was held in the egg white processing liquid.
After cooling the hemispherical cup, the hemispherical cup was rotated and discharged, and further frozen at −30 ° C. to obtain the processed egg product of Example 1 as a frozen product. In the processed egg product, the yolk part was included in the egg white part.
In addition, in each following evaluation, it left still in the refrigerator overnight and used what thawed.

[Examples 2 to 10]
In Examples 2 to 9, combinations of egg white samples and egg yolk samples were described in Table 3, and processed egg products were produced in the same manner as in Example 1 except that the method of the release step was changed. In addition, except Example 6, it was frozen and manufactured as a frozen product. However, Example 6 was not frozen and was a refrigerated product.
In the release steps of Examples 2 to 9, a filling machine having nozzles corresponding to each of the egg white sample and the egg yolk sample is used. First, only a predetermined amount of the egg white sample is released, and then the release of the egg white sample is stopped. The entire amount of egg yolk sample was released and finally the remaining egg white sample was released. In these processed egg products, the yolk part was included in the egg white part.
Although not shown in Table 3, as Example 10, a combination of egg white sample 1 and egg yolk sample 7 was produced in the same manner as in Example 2. In this processed egg product, the yolk part was included in the egg white part, and the egg yolk part was seen through the egg white part.
In each of the following evaluations, samples other than Example 6 that were allowed to stand overnight in a refrigerator and thawed were used. About Example 6, what was refrigerated and stored in the refrigerator was used.

[Comparative Example 1]
In Comparative Example 1, as shown in Table 3, the egg white sample 8 and the egg yolk sample 1 were used to perform the release step in the same manner as in Examples 2 to 10 and frozen to produce processed egg products. However, in the processed egg product, the yolk part was not included in the egg white part, and the egg yolk part protruded from the egg white part. In each of the following evaluations, those that were left in a refrigerator overnight and thawed were used.

[Evaluation of hardness of egg white part]
The hardness of the processed egg products of Examples 1 to 9 and Comparative Example 1 was measured using a texture analyzer (Texture Analyzer TA.XT Express, manufactured by Stable Micro Systems). First, each sample having a product temperature of 10 ° C. was placed directly on the stage of the apparatus, and a plunger was set at a position where the egg white portion was most transparent (L ₁ was minimized). At this time, the plunger was stabbed into the sample so that the strain was 95%. As the plunger, a cylindrical plunger having a load cell (load) of 2 kgf and a diameter of 5 mm was used. Subsequently, a plunger was loaded on the processed egg product so that the compression speed was 10 mm / sec, and the obtained maximum stress value was taken as the hardness value. The product temperature at the time of measurement was 10 ° C. Table 3 shows the measurement results.
In Examples 1 to 9, the measured value of hardness was 5862.8 N / m ² (Example 8) or more and 15107.7 N / m ² (Example 6) or less. The egg white parts of these Examples 1 to 9 were all soft and semi-boiled egg whites, and had a flat shape due to their own weight when left on a flat surface.

[Measure color difference]
Subsequently, for the processed egg products of Examples 1 to 9 and Comparative Example 1, using a color difference meter (manufactured by Konica Minolta Sensing Co., Ltd.), the minimum L value (L _{1) of the} yolk portion measured via egg white. ) And L value (L ₂ ) obtained by directly measuring the yolk. L ₁ was measured from above the surface of the processed egg products. Whereas L ₂ removes the egg white portion which covers the upper yolk portion, as measured from above. Table 1 shows values obtained by measuring the difference between L ₁ and L ₂ (L ₁ −L ₂ ) as a color difference from the measurement results.
In each of Examples 1 to 9, the color difference was 25 or less. In particular, in Example 1 (15.7), Example 5 (17.5), and Example 7 (14.5) in which the color difference is 14 or more and less than 18, the yolk portion is clearly seen through, A colorful egg product was obtained. Even in Example 9 in which these differences were the maximum value (24.9), the egg yolk portion was slightly seen through from the egg white portion, and it was a colorful processed egg product.
On the other hand, in Comparative Example 1, the egg yolk part was not included in the egg white part as described above, and the color difference was not obtained by the above method.

[Evaluation of appearance]
Furthermore, based on the measured color difference, the appearance of the egg processed products of Examples 1 to 9 and Comparative Example 1 was evaluated in detail. The evaluation criteria are shown below.
(Evaluation criteria)
A: The color difference is 14.0 or more and less than 18.0, the egg yolk part is sufficiently contained, and the egg yolk part is seen through appropriately.
B1: The color difference is 13.0 or more and less than 14.0, and the egg white part is slightly thin, but the egg yolk part is sufficiently contained.
B2: The color difference is 18.0 or more and less than 22.0, and the egg white part is slightly thick, but the egg yolk part is sufficiently transparent.
C1: The color difference is greater than 0 and less than 13.0, and the egg yolk part is included, but the egg white part is thin.
C2: The color difference is 22.0 or more and 25.0 or less, and the egg yolk part can be seen through, but the egg white part is thick.
D1: The yolk part is not included in the egg white part.
D2: The color difference is larger than 25, and the yolk part is not seen through.
In each of Examples 1 to 9, the yolk part was included in the egg white part, and the evaluation was C or more. However, in Example 2 in which the specific gravity of the egg yolk processing liquid was low and the viscosity was light, the egg white part was thin and it was C1. In Example 8 where the viscosity of the egg white processing liquid was high and the specific gravity of the egg yolk processing liquid was heavy, the egg white part was thick and the evaluation was C2.
In Example 1 where the viscosity of the egg white processing liquid is low, Example 5 where the amount of egg white protein in the egg white processing liquid is large, and Example 7 where the specific gravity of the egg white processing liquid is light, the yolk portion is moderately transparent and the appearance is It was good.
In Example 9, which had a relatively large amount of dried egg white, the egg white part was slightly thinner than Examples 1, 5, and 7, but the egg white part was thicker than Example 2, and the evaluation was B1. Moreover, in Example 3, Example 4, and the unfrozen Example 6 in which the viscosity of the egg white processing liquid and the egg yolk processing liquid is high, the egg white part is slightly thicker than Examples 1, 5 and 7, but from Example 8. The egg white portion was thin and was evaluated as B2.
On the other hand, as described above, in Comparative Example 1 in the egg white processing liquid in which the amount of egg white protein in the egg white processing liquid is small, the yolk portion is not included in the appearance after thawing, and the evaluation is D1. An egg processed product having a desired appearance was not obtained.
Moreover, as a reference example, whole eggs were dropped in boiling hot water, and poached eggs were produced according to a conventional method. When the poached egg was observed on a flat plate, the egg yolk was hardly seen through. The color difference was measured from the top of the flat plate in the same manner as in the example, but it was larger than 25 and was D2.

[Results and Summary]
From the results of this Example, Examples 1 to 9 all had a good appearance in which the yolk part was included in the egg white part and the yolk part was seen through. On the other hand, in Comparative Example 1, the egg white processing liquid could not contain the egg yolk processing liquid, and a shape in which the egg white part included the egg yolk part could not be obtained.

(Viscosity of machining fluid)
First, from the viewpoint of the viscosity of the egg white processing liquid, the viscosity of the egg white processing liquid of Comparative Example 1 is 530 mPa · s, whereas in Examples 1 to 9, the viscosity is 4140 mPa · s (Example 9) or more and 13400 mPa · s ( Examples 3 and 4). From this result, it can be said that when the viscosity of the egg white processing liquid is 3000 mPa · s or more, it is easy to obtain a shape in which the egg white part includes the egg yolk part.
From the viewpoint of the difference obtained by subtracting the viscosity of the egg white processing liquid from the viscosity of the egg yolk processing liquid (hereinafter referred to as “viscosity difference”), the viscosity difference of Comparative Example 1 was as large as 7330 mPa · s. Thereby, when the viscosity of the egg white processing liquid was low and the viscosity of the egg yolk processing liquid was high, it was confirmed that it was difficult to obtain a shape in which the egg white part included the egg yolk part.
On the other hand, even if the viscosity of the egg yolk processing liquid is as high as 9600 mPa · s as in Example 4, if the viscosity of the egg white processing liquid is as high as 13400 mPa · s and the viscosity difference is 0 or less (−3800 Pa · s), It was confirmed that a sufficiently desired appearance was obtained. Further, as in Example 8, it was confirmed that even if the viscosity of the egg yolk processing liquid was as low as 2210 mPa · s, the desired appearance could be obtained if the viscosity of the egg white processing liquid was as high as 6820 mPa · s.
A more detailed relationship between the viscosity and the appearance of each working fluid will be described later.

(About the composition of processing fluid)
From the viewpoint of the amount of egg white in the egg white processing solution, an egg processed product having a desired appearance can be obtained within a wide range of egg white protein masses, ranging from 14.0% (Example 9) to 80.5% (Example 6). Was confirmed. Moreover, even when the amount of liquid egg white is small (7.0%) and the amount of dry egg white is relatively large (1.0%) as in Example 9, the raw material egg white of the egg white processing liquid is It was confirmed that a processed egg product was obtained.
Regarding the egg yolk processing liquid, it was confirmed that the processed egg product of the present invention can be obtained even when the whole liquid egg is used, that is, even when the egg white is included.

(About specific gravity of machining fluid)
Even when the specific gravity (1.030) of the egg yolk processing liquid was lighter than the specific gravity (1.064) of the egg white processing liquid as in Example 8, it was confirmed that an appearance in which the yolk portion was seen through was obtained. In general, since the heavier specific gravity is more likely to sink, it is considered that the heavier specific gravity of the egg yolk processing liquid is likely to provide an appearance in which the yolk portion is transparent. However, from the results of Example 8, it was confirmed that even when the specific gravity of the egg yolk processing liquid is light, the egg processed product of the present invention can be obtained sufficiently if the viscosity of the egg white processing liquid is large to some extent (for example, 6820 mPa · s). .

(Relationship between processing fluid viscosity, egg white content and appearance (color difference) of egg white processing fluid)
Furthermore, the following relationship was observed between the viscosity of each processing liquid and the amount of egg white of the egg white processing liquid and the appearance (color difference).
In Examples 1, 5 and 7, the evaluation of the appearance was A as described above. Therefore, the viscosity of the egg white processing liquid is 4000 mPa · s or more and 10,000 mPa · s or less, the viscosity of the egg yolk processing liquid is 4000 mPa · s or more and 12000 mPa · s or less, and the egg white amount in the egg white processing liquid is 20.0. It was confirmed that an egg processed product having a very favorable appearance in which the yolk portion is exquisitely transparent when it is at least 5% and not more than 50.0% can be obtained.
On the other hand, even if the amount of egg white in the egg white processing liquid is not within the above range but in the range of 10.0% or more and less than 100.0%, the egg white processing liquid and the egg yolk are evaluated according to Example 9 of B1. It was confirmed that an egg processed product having a preferable appearance can be obtained when the viscosity of the processing liquid is within the above range, although the egg white portion is slightly thinner than in Examples 1, 5 and 7.
Further, according to Examples 3, 4 and 6 in which the appearance was evaluated as B2, even when the viscosity of the egg white processing liquid was not in the range of 4000 mPa · s to 10000 mPa · s but 3000 mPa · s to 17000 mPa · s, the yolk If the viscosity of the processing liquid is 4000 mPa · s or more and 12000 mPa · s or less, it is confirmed that an egg processed product having a preferable appearance in which the egg white part is slightly thick but the egg yolk part can be seen through is obtained. Further, as shown in Example 6, even when the amount of egg white in the egg white processing solution is not less than 20.0% and not more than 50.0%, but not less than 20.0% and not more than 85.0%, the viscosity of the egg yolk processing solution Is within the above range, it was confirmed that the preferred appearance was obtained.
On the other hand, when the viscosity of the egg yolk processing liquid is not 4000 mPa · s or more and 12000 mPa · s or less according to Examples 2 and 8 in which the appearance evaluation is C1 and C2, the viscosity of the egg white processing liquid and the amount of egg white in the egg white processing liquid are Even in the preferred range, it was confirmed that the appearance was slightly inferior. Specifically, in both Examples 2 and 4, the viscosity of the egg yolk processing liquid is 2000 mPa · s or more and less than 4000 mPa · s, but Example 2 has a thin egg white part C1, and Example 8 has a thick egg white part C2. It was evaluation of. From this, it was confirmed that an egg processed product having a particularly stable quality can be obtained by setting the viscosity of the egg yolk processing liquid to 4000 mPa · s or more and 12000 mPa · s or less.

(Summary)
As described above, it is confirmed that the egg processed product of the present invention can be obtained by adjusting the viscosity of the egg white processing liquid and the egg yolk processing liquid, the amount of the raw material egg white and the raw material egg yolk in each liquid, etc. It was done. Further, as described above, it was confirmed that the viscosity of the egg white processing liquid can be adjusted in a wide range of about 3000 to 17000 mPa · s, and the viscosity of the egg yolk processing liquid can be adjusted in a wide range of about 2000 to 12000 mPa · s. Moreover, the amount of egg white in the egg white processing liquid could be adjusted in a wide range of about 10 to 100%. As described above, the egg processed product having a shape in which the color difference in the present invention is 25 or less and the egg white part includes the egg yolk part has a high degree of freedom in blending the egg white processing liquid and the egg yolk processing liquid. A texture, freezing tolerance, etc. can be obtained easily.
In addition, as described above, by adjusting the viscosity of the egg white processing liquid and egg yolk processing liquid and the amount of egg white of the egg white processing liquid to a preferable range, an egg processed product having a good appearance in which the yolk portion can be appropriately seen through is obtained. Can do. In particular, an egg processed product having a stable quality can be obtained by adjusting the viscosity of the egg yolk processing liquid to 4000 to 12000 mPa · s.

Claims (4)

It is a cooked egg-like egg processed product in which the egg yolk part is included in the heat-treated egg white part,
A processed egg product, wherein a difference between an L value of the egg yolk portion measured by a color difference meter and a minimum L value of the egg yolk portion measured through the egg white portion is 25 or less. The processed egg product according to claim 1,
A processed egg product, wherein the egg white portion has a hardness of 20000 N / m ² or less. The processed egg product according to claim 1 or 2,
Processed egg product in which the yolk part is liquid. The processed egg product according to any one of claims 1 to 3,
The processed egg product is a frozen product.

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