PROBLEM TO BE SOLVED: To provide a heated liquid whole egg that is fully sterilized, and that has a high foamability, and to provide a method for producing the same.SOLUTION: Provided is a method for producing a heated liquid whole egg including: a first heating step for heating a first liquid egg comprising a liquid egg yolk at 59 to 80°C, followed by cooling to 58°C and below a second heating step for heating a second liquid egg comprising at least a liquid egg white at a temperature lower than the heating temperature of the first heating step by 1 to 26°C, as well as at 54 to 58°C and a holding step for holding a liquid whole egg obtained by homogenizing the liquid egg obtained in the first heating step, and the liquid egg obtained in the second heating step, at 8°C or below for 3 hours or more. Provided is a method for producing a heated liquid whole egg which is Salmonella-negative per sample weight of 25 g and in which the coliform bacteria are less than 10/g, and the 2 ovotransferrin bands including a first band detected when subjecting the heated liquid whole egg to electrophoresis by Native-PAGE method, and a second band having a migration speed faster than the first band, meet a prescribed condition.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】十分に殺菌され、かつ起泡性が高い加熱液全卵及びその製造方法の提供。【解決手段】液卵黄からなる第1の液卵を59~80℃で加熱した後、58℃以下に冷却する第1の加熱工程と、少なくとも液卵白を含む第2の液卵を前記第1の加熱工程の加熱温度より1~26℃低い温度であり、かつ54~58℃で加熱する第2の加熱工程と、前記第1の加熱工程で得られた液卵及び前記第2の加熱工程で得られた液卵を均質化して得られた液全卵を8℃以下で3時間以上保持する保持工程とを有する、加熱液全卵の製造方法。加熱液全卵のサルモネラ属菌がサンプル重量25g当たり陰性、大腸菌群が10個/g未満であり、前記加熱液全卵をNative―PAGE法で電気泳動したときに検出される、第1のバンドと、前記第1のバンドよりも泳動速度の速い第2のバンドとを含む2本のオボトランスフェリンのバンドが所定の条件を満たす加熱液全卵の製造方法。【選択図】なし
