A method for treating liquid egg white from chicken eggs or the like, wherein the egg is shelled so that a specific amount of liquid egg white is obtained； filtration of the liquid egg white and holding the liquid in a sealed agitation tank A step of performing immediate cooling at a temperature within a predetermined range； a step of heat-treating the liquid egg white by pasteurization within a predetermined period from the shell splitting step, which involves degassing the liquid and adding carbon dioxide And after the biochemical treatment of the liquid egg white under controlled temperature and conditions in a sterile bath, the method is finally stored at room temperature.鶏卵等から液体卵白を処理するための方法であって、特定量の液体卵白が得られるように前記卵を殻割りする工程；前記液体卵白の濾過および前記液体を密閉撹拌槽の内部に保持して、所定範囲内の温度での即時冷却を行う工程；前記液体の脱気および二酸化炭素の追加を伴う、前記殻割り工程から所定の期間内に、前記液体卵白を低温殺菌により加熱処理する工程；並びに、制御温度、無菌槽内の条件下で前記液体卵白の生化学的処理を行った後、最終的に室温で貯蔵する工程、を含む前記方法。
