PROBLEM TO BE SOLVED: To solve the problems in the conventional method that, since an egg liquid has been perfectly subjected to heating coagulation, and thereafter, the same has been subjected to lyophilization into a dry egg, stability has been deteriorated, and a texture upon repast has been deteriorated, thus, to provide dry egg ingredients satisfactory in the permeability of hot water or the like and excellent in a texture upon repast, and a method for producing the same.SOLUTION: Provided is a production method capable of obtaining block-shaped dry egg ingredients by stirring and mixing a heat-prepared soup basis and an egg liquid in such a manner that the ratio of the egg liquid reaches 25 to 45% of the whole of the mixture to obtain a sol-shaped mixture, filling the mixture into a die for freezing, freezing the same in a freezer of -20°C or lower, and drying the frozen product by a vacuum freezing-drying machine. It is preferable that the heating is performed under stirring, the heating temperature is preferably below 80°C, more preferably 75°C or lower, and most preferably 70°C or lower. It is preferable that the egg in the mixture does not lie in a scrambled egg state by heat-solidification.Thus, the dry egg ingredients are not suited to repast simply in a state where it is restored before the lyophilization, and is eaten after the solidification of the egg by heating.SELECTED DRAWING: None【課題】従来法は、卵液を完全に加熱凝固させた後、凍結乾燥して乾燥卵としていたため、復元性が悪く、喫食時の食感も悪かった。そこで、湯等の浸透性が良く、喫食時の食感が優れた乾燥卵具材及びその製造方法の提供。【解決手段】加熱調製したスープベースと卵液とを、卵液が混合物全体の25~45%の割合になるように撹拌混合して、ゾル状態の混合物を得、前記混合物を凍結用の型に充填し、-20℃以下の冷凍庫にて凍結し、前記凍結物を真空凍結乾燥機にて乾燥することにより、ブロック状の乾燥卵具材を得る製造方法。前記加熱は攪拌下で、80℃未満が好ましく、75℃以下がより好ましく、70℃以下が更に好ましい。混合物中の卵が加熱凝固してかき玉子状態でないことが好ましい。したがって、単に凍結乾燥前に復元した状態では喫食に適さず、加熱して卵を凝固してから喫食する、乾燥卵具材。【選択図】なし
