PROBLEM TO BE SOLVED: To provide a freeze-dried egg soup that is superior in the texture, suspension properties and dispersion after restoration, and provide its production method.SOLUTION: The present invention relates to a freeze-dried egg soup containing an emulsifier, a modified starch, and oils and fats. Preferably, the freeze-dried egg soup may contain the emulsifier of 0.5-2.5 pts. mass to an egg of 100 pts. mass. Also, preferably, the freeze-dried egg soup may contain the modified starch of 0.1-5 pts. mass to the egg of 100 pts. mass. Also, preferably, the freeze-dried egg soup may contain the oils and fats of 3-10 pts. mass to the egg of 100 pts. mass. Also, the present invention is related to a production method of the freeze-dried egg, the method that comprises a step of making an egg soup using an egg soup liquid and a step of obtaining the freeze-dried egg soup by freeze-drying the egg soup. The egg soup liquid contains the egg liquid, the emulsifier, the modified starch and a thickening agent.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】復元後の食感、浮遊性及び分散性が良好な凍結乾燥かき卵及びその製造方法を提供する。【解決手段】本発明は、乳化剤、加工澱粉及び油脂を含む凍結乾燥かき卵に関する。前記凍結乾燥かき卵は、卵100質量部に対し、乳化剤を0.5~2.5質量部含むことが好ましい。また、前記凍結乾燥かき卵は、卵100質量部に対し、加工澱粉を0.1~5質量部含むことが好ましい。また、前記凍結乾燥かき卵は、卵100質量部に対し、油脂を3~10質量部含むことが好ましい。本発明は、また、かき卵液を用いてかき卵を作製する工程と、かき卵を凍結乾燥して凍結乾燥かき卵を得る工程を含み、かき卵液は、卵液、乳化剤、加工澱粉及び増粘剤を含む凍結乾燥卵の製造方法に関する。【選択図】なし
