PROBLEM TO BE SOLVED: To provide a method for producing a heat-coagulated egg in view of the fact that a heat-coagulated egg which has an albumen part with further soft palate feeling and further excellent egg flavor is strongly demanded.SOLUTION: This method for producing the heat-coagulated egg includes heating and coagulating a whole raw egg having albumen with pH 7.6-9.2 in a steam-containing ambient atmosphere at exceeding 100°C and ≤170°C so as to bring a moisture increasing rate to 0-3%.COPYRIGHT: (C)2013,JPO&INPIT【課題】卵白部分がさらにソフトな食感であると共に、卵風味がさらに優れたものが強く求められている。【解決手段】pH7.6~9.2の卵白を有するホール生卵を水分増加率0~3%の範囲となるように100℃を超えた170℃以下の水蒸気含有雰囲気で加熱して凝固させることにより、加熱凝固卵を製造する。【選択図】なし
