PROBLEM TO BE SOLVED: To provide: a method of producing a heat-treated liquid egg which can maintain properties of a non-addition unsterilized whole egg as much as possible and is suitable to reduce the number of microbes in industrial processes and a heat-treated liquid egg that retains properties close to those in a state of a non-addition unsterilized whole egg.SOLUTION: A method of producing a heat-treated liquid egg comprises: adding a water-soluble calcium salt and heating to temperature greater than 60.6°C and less than or equal to 74°C. Also provided is a heat-treated liquid egg substantially comprising a liquid egg and a water-soluble calcium salt.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2017,JPO&INPIT【課題】 無添加未殺菌全卵の特性を極力維持することができ、なおかつ工業プロセスでの菌数抑制に適した加熱処理液卵の製造方法、並びに、無添加未殺菌全卵の状態に近い特性を保持した加熱処理液卵を提供する。【解決手段】 水溶性カルシウム塩を添加する工程と、60.6℃を超え74℃以下の温度範囲に達する加熱をする工程とを含む、加熱処理液卵の製造方法、及び、実質的に液卵と水溶性カルシウム塩とからなる加熱処理液卵である。【選択図】 図3
